Polyphenolic Content, Antioxidant Activity and In Vitro Starch Digestibility of Bread incorporated with Chamomile and Wild Thyme
Polyphenolic Content, Antioxidant Activity and In Vitro Starch Digestibility of Bread incorporated with Chamomile and Wild Thyme
Imtiaz Ahmed*, Imran Khan and Zia Ud Din
ABSTRACT
This study was conducted to develop functional wheat bread by incorporating chamomile and wild thyme to enhance overall nutritional composition, phenolic contents and antioxidant activity. In this study, chamomile and wild thyme powders were first mixed at equal proportions and wheat flour was then replaced with the mixture at 1 , 2 and 3 % incorporation levels, to prepare composite test bread.Total polyphenols, total flavonoids content and antioxidant potential of the wheat flour, chamomile powder, wild thyme powder, mixture of chamomile and wild thyme at the ratio of 1:1, control bread and composite test bread samples were performed using standard methods. Folin-Ciocalteu, Aluminium chloride, and Colorimetric assays (ABTS and DPPH) were followed to determine total phenolic content, flavonoid contents and antioxidant status respectively along with“in-vitro starch digestibility”. The ash, fiber and protein content increased significantly while the carbohydrate content had significantly lower values (p, for all trends < 0.05) as the ratio of incorporation increased when compared with the control sample (data not shown here). The CWB also showed significantly (P<0.05) higher phenolic and total flavonoids content. Furthermore,CWB showed significantly (P<0.05) higher antioxidant activity, low starch digestibility and low hydrolysis index (HI) as evidenced by a lower response curve at all levels of incorporation, thus producing significantly low glycemic bread compared with CB. The CWB significantly improved the nutritional properties of the bread and was consumers acceptable.
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