Study of the Total Phenolic Content, Total Antioxidant Activity and In Vitro Digestibility of Novel Wheat Crackers Enriched with Cereal, Legume and Agricultural By-Product Flours
Despina Chatziharalambous,
Chrysoula Kaloteraki,
Panagiota Potsaki,
Olga Papagianni,
Konstantinos Giannoutsos,
Danai I. Koukoumaki,
Dimitris Sarris,
Konstantinos Gkatzionis,
Antonios E. Koutelidakis
Affiliations
Despina Chatziharalambous
Unit of Human Nutrition, Laboratory of Nutrition and Public Health, Department of Food Science and Nutrition, University of the Aegean, Leoforos Dimokratias 66, Myrina, 81400 Lemnos, Greece
Chrysoula Kaloteraki
Unit of Human Nutrition, Laboratory of Nutrition and Public Health, Department of Food Science and Nutrition, University of the Aegean, Leoforos Dimokratias 66, Myrina, 81400 Lemnos, Greece
Panagiota Potsaki
Unit of Human Nutrition, Laboratory of Nutrition and Public Health, Department of Food Science and Nutrition, University of the Aegean, Leoforos Dimokratias 66, Myrina, 81400 Lemnos, Greece
Olga Papagianni
Unit of Human Nutrition, Laboratory of Nutrition and Public Health, Department of Food Science and Nutrition, University of the Aegean, Leoforos Dimokratias 66, Myrina, 81400 Lemnos, Greece
Konstantinos Giannoutsos
Laboratory of Consumer and Sensory Perception of Food & Drinks, Department of Food Science and Nutrition, University of the Aegean, Metropolite Ioakeim 2, Myrina, 81400 Lemnos, Greece
Danai I. Koukoumaki
Laboratory of Consumer and Sensory Perception of Food & Drinks, Department of Food Science and Nutrition, University of the Aegean, Metropolite Ioakeim 2, Myrina, 81400 Lemnos, Greece
Dimitris Sarris
Laboratory of Physico-Chemical and Biotechnological Valorization of Food By-Products, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, Leoforos Dimokratias 66, Myrina, 81400 Lemnos, Greece
Konstantinos Gkatzionis
Laboratory of Consumer and Sensory Perception of Food & Drinks, Department of Food Science and Nutrition, University of the Aegean, Metropolite Ioakeim 2, Myrina, 81400 Lemnos, Greece
Antonios E. Koutelidakis
Unit of Human Nutrition, Laboratory of Nutrition and Public Health, Department of Food Science and Nutrition, University of the Aegean, Leoforos Dimokratias 66, Myrina, 81400 Lemnos, Greece
Wheat-flour crackers represent a staple snack option, although they lack nutritional value. Agricultural by-products such as olive and grape seeds, cereals such as barley and legumes such as lupine and chickpea are rich in bioactive compounds; therefore, flours obtained from those could represent a better option for bakery products fortification. The purpose of the present study was the investigation of total phenolic content and antioxidant activity before and after the baking of wheat crackers enriched with 10–30% olive seed, 10–30% grape seed, 10–40% lupine, 10–30% barley and 20–60% and 80% chickpea flours and the evaluation of the predicted bioavailability after in vitro digestion of crackers demonstrating the highest values. Crackers and doughs were processed and analyzed using Folin–Ciocâlteu and ferric reducing antioxidant power (FRAP) assays, respectively. Crackers with the highest properties were subjected to in vitro gastrointestinal digestion. Baking resulted in an increase in total phenolics and antioxidant activity in the majority of crackers. Olive and grape seed flour crackers demonstrated the highest antioxidant properties. Following in vitro digestion, 30% olive seed flour crackers retained the majority of polyphenols and antioxidant activity. Crackers enriched with 30% olive seed flour could represent a healthy functional bakery snack regarding their increased antioxidant properties.
