The functional food production: Application of stinging nettle leaves and its extracts in the baking of a bread
2020
Authors:
Đurović, SašaVujanović, Milena
Radojković, Marija
Filipović, Jelena
Filipović, Vladimir
Gašić, Uroš
Tešić, Živoslav
Mašković, Pavle
Zeković, Zoran
Document Type:
Article (Published version)
,
© 2019 Elsevier Ltd
Metadata
Show full item recordAbstract:
Stinging nettle is an annual plant. This plant is known for applications in folk medicine, and as the human diet. The stinging nettle leaves has been used to obtain extracts, which are expected to be with a high content of biologically active compounds. Prepared microwave extracts were applied in the formulation of the functional products. The article completes preparation of the bread with addition of the stinging nettle leaves and its extract, and bread’s composition in phenolic acids, flavonoids, micro elements, and macro elements. The biological activity of the prepared bread samples showed significant antioxidant activity. This was especially true against DPPH radicals. It has been shown that it holds a high cytotoxic activity. Leaves themselves decreased the quality of the bread, while the extract improved the quality. It was sensorially confirmed. The article concluded that the extract substitutes leaves in bread as a product of a high benefit.
Keywords:
Stinging nettle leaves; Microwave extract; Bread formulation; Chemical composition; Biological activity; Technological qualitySource:
Food Chemistry, 2020, 312, 126091-Funding / projects:
- Physiological, chemical and molecular analysis of the diversity of selected rare and endangered plant species and application of biotechnology for ex situ conservation and production of biologically active compounds (RS-MESTD-Basic Research (BR or ON)-173024)
- Content of bioactive components in small and stone fruits as affected by cultivar specificities and growing conditions, and obtaining biologically valuable products by improved and newly developed technologies (RS-MESTD-Technological Development (TD or TR)-31093)
DOI: 10.1016/j.foodchem.2019.126091
ISSN: 0308-8146
PubMed: 31901828