TOTAL PHENOLIC AND FLAVONOID CONTENT, AND ANTIOXIDANT ACTIVITY OF WHEAT BREAD ENRICHED WITH PUMPKIN, CHESTNUT AND ROSEHIP FLOUR

Abstract

Pumpkin, chestnut, and rosehip are rich in fibres, vitamins, mineral and antioxidant substances, but their use in bread making is not widespread yet. The objective of this study was to evaluate the effect of pumpkin, chestnut, and rosehip flour enrichment on the antioxidant activity, total phenolic and flavonoids contents of bread. Breads were made by partially replacing of wheat flour with pumpkin, chestnut, and rosehip flour at the level of 5, 10, and 15%. Total phenolic and flavonoid content, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and ferric reducing antioxidant power were examined to determine the content of ethanol extractable bioactive compounds. The results of all studies showed the highest activity and content of phenols and flavonoids in rosehip flour and bread obtained with it, and the lowest in the control sample (without additive). In all three studied supplements, with increasing their concentration, the amount of bioactive substances increases.