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Steamed bread enriched with quercetin as an antiglycative food product: Its quality attributes and antioxidant properties

Abstract

Quercetin, a natural antiglycative agent, was incorporated into steamed bread to produce the functional food that has high potentials to lower risks of diabetes. With the incorporation of quercetin at 1.20, 2.40, and 3.60%, the volume of steamed bread significantly decreased and hardness of the crumb correspondingly increased with incremental quercetin content, while incorporation levels below 1.20% had no impact. Within this range of enrichment (1.2-3.6%), quercetin negatively affected the yeast activity with significantly less CO2 produced in dough during proofing, The wheat protein structure was altered by quercetin in terms of higher level of β-sheet and lower level of β-turn. The antioxidant capacity of the steamed bread with quercetin (0.05-0.2%) was significantly enhanced dose-dependently. High inhibitory activity of quercetin-enriched steamed bread (0.05-0.2%) against fluorescent advanced glycation endproducts (AGEs) via several different mechanisms was observed. The inhibition of total AGEs from 0.2% quercetin-enriched steamed bread was around 40% during in vitro protein glycation. Overall, the results support quercetin-enriched steamed bread to be a promising functional food with high antioxidant and antiglycation potentials.

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Publication details

The article was accepted on 11 May 2018 and first published on 17 May 2018


Article type: Paper
DOI: 10.1039/C8FO00818C
Citation: Food Funct., 2018, Accepted Manuscript
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    Steamed bread enriched with quercetin as an antiglycative food product: Its quality attributes and antioxidant properties

    J. LIN, G. Y. X. Tan, L. P. Leong and W. Zhou, Food Funct., 2018, Accepted Manuscript , DOI: 10.1039/C8FO00818C

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