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dc.contributor.supervisorBeta, Trust (Food Science)en_US
dc.contributor.authorYu, Lilei
dc.date.accessioned2014-10-27T17:27:04Z
dc.date.available2014-10-27T17:27:04Z
dc.date.issued2014-10-27
dc.identifier.urihttp://hdl.handle.net/1993/24316
dc.description.abstractContent of free- (FPC) and bound- phenolics (BPC) significantly (p<0.05) increased during mixing, fermenting and baking. Bread crust and crumb contained the highest FPC and BPC, respectively. Antioxidant activities (AOA) followed the trends of their respective phenolic contents. HPLC analysis demonstrated that different phenolic acids showed various responses to the bread-making process. Total anthocyanin content (TAC) was significantly (p<0.05) reduced through mixing and baking, but fermentation elevated the levels. Anthocyanin extract of purple wheat exerted higher AOA than those of common wheat. Digested purple wheat extracts after in-vitro digestion demonstrated significantly (p<0.05) higher AOA than common wheat. During in-vitro testing, extracts exhibited concentration-dependent effects, while the use of different cell lines exhibited varying levels of cellular antioxidant and pro-oxidant properties. Purple wheat demonstrated higher cytoprotectivity and cellular AOA than those of common wheat. Our findings suggest that purple wheat has the potential to act as functional food in bakery products.en_US
dc.language.isoengen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectPurple wheaten_US
dc.subjectBread-makingen_US
dc.subjectPhenolic compoundsen_US
dc.subjectanthocyaninsen_US
dc.subjectantioxidant activityen_US
dc.subjectin-vitro digestionen_US
dc.subjectcell cultureen_US
dc.titleIdentification and Antioxidant Properties of Phenolic Compounds during Production of Bread from Purple Wheat Grains and Investigation of Bread Extracts after Simulated Gastrointestinal Digestionen_US
dc.typeinfo:eu-repo/semantics/masterThesis
dc.typemaster thesisen_US
dc.degree.disciplineFood Scienceen_US
dc.contributor.examiningcommitteeSapirstein, Harry (Food Science) Diehl-Jones, William (Faculty of Nursing)en_US
dc.degree.levelMaster of Science (M.Sc.)en_US
dc.description.noteFebruary 2015en_US


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