Effects of Processing Steps on the Phenolic Content and Antioxidant Activity of Oat Breads

Topçu, Berna; Caba, Zeynep Tacer; Erdil, Dilara Nilüfer

doi:10.3153/fh19006

Cited by 3 publications

(1 citation statement)

References 41 publications

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“…In products with a high antioxidant capacity, heat treatment decreases their capacity [ 70 ]. Although no previous studies have been conducted on heat-treated pomegranate peels, in a study on black corn with high anthocyanin levels and some phenolic compounds, heat treatment was associated with a significant decrease in both compounds [ 71 ].…”

Section: Discussionmentioning

confidence: 99%

The effects of pomegranate peel added bread on anthropometric measurements, metabolic and oxidative parameters in individuals with type 2 diabetes: a double-blind, randomized, placebo-controlled study

Özpak Akkuş,

Metin,

Çamlık

2023

Nutr Res Pract

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BACKGROUND/OBJECTIVES The aim of this study was to evaluate the sensory properties of antioxidant-rich bread made by adding pomegranate peels and their effects on anthropometric measurements and metabolic and oxidative parameters of individuals with type 2 diabetes after consumption. SUBJECTS/METHODS This randomized, double-blind, placebo-controlled study was conducted with 22 individuals aged between 19 and 64 years who had been diagnosed with type 2 diabetes for at least 5 years, used only metformin, did not lose more than 10% of their body weight in the last 6 months, and had a body mass index of ≥ 25.0 kg/m 2 . While the study group (n = 11) consumed bread containing 500 mg pomegranate peel daily for 8 wk, the control group (n = 11) consumed standard bread. Anthropometric measurements and metabolic and oxidative parameters of individuals were evaluated at the beginning and end of the study. RESULTS Decreases were detected in the waist circumference, waist/hip and waist/height ratios, body fat percentages, blood pressure, and serum insulin, triglyceride, and total cholesterol levels in the individuals in the treatment group, compared with those in the control group ( P < 0.05). CONCLUSIONS Pomegranate peel consumption by individuals with type 2 diabetes may have positive effects on anthropometric measurements and glycemic and lipid parameters.

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Section: Discussionmentioning

confidence: 99%

The effects of pomegranate peel added bread on anthropometric measurements, metabolic and oxidative parameters in individuals with type 2 diabetes: a double-blind, randomized, placebo-controlled study

Özpak Akkuş,

Metin,

Çamlık

2023

Nutr Res Pract

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Effect of food matrix and fermentation on angiotensin-converting enzyme inhibitory activity and β-glucan release after in vitro digestion in oat-based products

Akan

Karakaya

ÖZKACAR

et al. 2023

Food Research International

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Traditional Turkish Sweet Bread Discovered in Famine: Pear Bread

Badem¹

2021

Yüzüncü Yıl Üniversitesi Sosyal Bilimler Enstitüsü Dergisi

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Bread, one of the basic nutritional and staple foods for many societies today, is almost as old as the history of humanity. Loaf, yufkaphyllo, bazlama-flatbread and tandır-tandoori varieties of bread are widely made in Turkey. Inherited from our ancestors, yufka is frequently made throughout Turkey. Wild pear, which is also known by names such as "ahlat, gray pear, etc.", which grows in mountainous regions in Konya, was used in making phyllo bread, especially in times of famine. In this study, pear bread made in Konya, especially in the mountainous parts, was investigated. In this study, which is a qualitative research method, 14 semi-structured questions about the production and history of pear bread were asked to 13 people (8 women and 5 men) selected by purposive sampling method in May 2021. Pear bread can be used as an important gastronomic element and it is an important bread type in terms of health thanks to its bioactive compounds, and also its taste and aroma. It can be used to promote the region. Today, pear flour is also used in cake making. In this context, it is thought that different bakery products can be produced by using pear flour.

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Effects of Processing Steps on the Phenolic Content and Antioxidant Activity of Oat Breads

Cited by 3 publications

References 41 publications

The effects of pomegranate peel added bread on anthropometric measurements, metabolic and oxidative parameters in individuals with type 2 diabetes: a double-blind, randomized, placebo-controlled study

The effects of pomegranate peel added bread on anthropometric measurements, metabolic and oxidative parameters in individuals with type 2 diabetes: a double-blind, randomized, placebo-controlled study

Effect of food matrix and fermentation on angiotensin-converting enzyme inhibitory activity and β-glucan release after in vitro digestion in oat-based products

Traditional Turkish Sweet Bread Discovered in Famine: Pear Bread

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