Oxidative stability of whole wheat bread during storage

Sidsel Langballe Bennedbæk-Jensen; Henrik Oestdal; Morten Rahr Clausen; Mogens Larsen Andersen; Leif Horsfelt Skibsted

doi:10.1016/j.lwt.2010.10.011

Oxidative stability of whole wheat bread during storage

Sidsel Langballe Bennedbæk-Jensen, Henrik Oestdal, Morten Rahr Clausen, Mogens Larsen Andersen, Leif Horsfelt Skibsted

32 Citations (Scopus)

Abstract

The oxidative stability was examined in whole wheat bread packed in modified atmosphere (nitrogen) using vacuum grade plastic bags and stored for up to 5 weeks. Small, but significant, differences in oxidative stability developed with time for whole wheat bread crumb and crust. The samples were evaluated by direct electron spin resonance (ESR) spectroscopy for detection of free radicals, peroxide value (POV), overall antioxidative capacity using Trolox equivalent antioxidant capacity (TEAC) and oxygen radical absorbance capacity (ORAC) assays, and by the content of tocopherols as determined by HPLC. The overall antioxidative capacity was reduced during storage with an accumulation of lipid hydroperoxides peaking after 2-3 weeks of storage. Bread crust was generally found to be more oxidative stable when compared to crumb. Quality of bread with extended shelf life may accordingly be improved minimising oxidation.

Original language	English
Journal	Lebensmittel - Wissenschaft und Technologie
Volume	44
Issue number	3
Pages (from-to)	637-642
Number of pages	6
ISSN	0023-6438
DOIs	https://doi.org/10.1016/j.lwt.2010.10.011
Publication status	Published - Apr 2011

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title = "Oxidative stability of whole wheat bread during storage",

abstract = "The oxidative stability was examined in whole wheat bread packed in modified atmosphere (nitrogen) using vacuum grade plastic bags and stored for up to 5 weeks. Small, but significant, differences in oxidative stability developed with time for whole wheat bread crumb and crust. The samples were evaluated by direct electron spin resonance (ESR) spectroscopy for detection of free radicals, peroxide value (POV), overall antioxidative capacity using Trolox equivalent antioxidant capacity (TEAC) and oxygen radical absorbance capacity (ORAC) assays, and by the content of tocopherols as determined by HPLC. The overall antioxidative capacity was reduced during storage with an accumulation of lipid hydroperoxides peaking after 2-3 weeks of storage. Bread crust was generally found to be more oxidative stable when compared to crumb. Quality of bread with extended shelf life may accordingly be improved minimising oxidation.",

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T1 - Oxidative stability of whole wheat bread during storage

AU - Bennedbæk-Jensen, Sidsel Langballe

AU - Oestdal, Henrik

AU - Clausen, Morten Rahr

AU - Andersen, Mogens Larsen

AU - Skibsted, Leif Horsfelt

PY - 2011/4

Y1 - 2011/4

N2 - The oxidative stability was examined in whole wheat bread packed in modified atmosphere (nitrogen) using vacuum grade plastic bags and stored for up to 5 weeks. Small, but significant, differences in oxidative stability developed with time for whole wheat bread crumb and crust. The samples were evaluated by direct electron spin resonance (ESR) spectroscopy for detection of free radicals, peroxide value (POV), overall antioxidative capacity using Trolox equivalent antioxidant capacity (TEAC) and oxygen radical absorbance capacity (ORAC) assays, and by the content of tocopherols as determined by HPLC. The overall antioxidative capacity was reduced during storage with an accumulation of lipid hydroperoxides peaking after 2-3 weeks of storage. Bread crust was generally found to be more oxidative stable when compared to crumb. Quality of bread with extended shelf life may accordingly be improved minimising oxidation.

AB - The oxidative stability was examined in whole wheat bread packed in modified atmosphere (nitrogen) using vacuum grade plastic bags and stored for up to 5 weeks. Small, but significant, differences in oxidative stability developed with time for whole wheat bread crumb and crust. The samples were evaluated by direct electron spin resonance (ESR) spectroscopy for detection of free radicals, peroxide value (POV), overall antioxidative capacity using Trolox equivalent antioxidant capacity (TEAC) and oxygen radical absorbance capacity (ORAC) assays, and by the content of tocopherols as determined by HPLC. The overall antioxidative capacity was reduced during storage with an accumulation of lipid hydroperoxides peaking after 2-3 weeks of storage. Bread crust was generally found to be more oxidative stable when compared to crumb. Quality of bread with extended shelf life may accordingly be improved minimising oxidation.

U2 - 10.1016/j.lwt.2010.10.011

DO - 10.1016/j.lwt.2010.10.011

M3 - Journal article

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JO - Lebensmittel - Wissenschaft und Technologie

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Oxidative stability of whole wheat bread during storage

Abstract

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