Wheat Lipoxygenase Activity Induces Greater Loss of Carotenoids than Vitamin E during Breadmaking

Abstract

The current study was undertaken to provide solutions to optimize the unsaponifiable antioxidants content of bread. We report a complete description of changes in wheat carotenoids and vitamin E content from grain to bread and highlight the most important processing steps affecting their level in wheat bread. Major carotenoids losses occurred during kneading. A close correlation (r(2) = 0.97; P = 0.05) was found between carotenoid pigment losses and lipoxygenase (LOX) activity, both parameters depending on wheat genotype. The use of wheat species exhibiting high carotenoid contents and low LOX activity was shown to preserve significant carotenoid level in the bread. No relation was found between vitamin E losses during doughmaking and LOX activity. In addition, moderate kneading resulted in higher vitamin E retention in comparison with carotenoids (12% and 66% losses, respectively). It is concluded that carotenoids are more susceptible to oxidation by endogenous lipoxygenase than vitamin E during breadmaking. This study showed that bread nutritional quality, in terms of antioxidant content, could be improved by selecting suitable cereal genotypes, if this potential is preserved by milling and baking processes.

Molecular analysis of lipoxygenase (LOX) genes in common wheat and phylogenetic investigation of LOX proteins from model and crop plants

“…In common wheat, high LOX activity is traditionally employed in white bread processing, because it improves bread color and dough rheology (Faubion and Hoseney, 1981). However, recent investigations show that high LOX activity during breadmaking reduces the nutritional quality of bread owing to the degradation of carotenoids (Leenhardt et al, 2006). In this work, we found that TaLOX1 and TaLOX2 were expressed in the developing grains of both CS and Xiaoyan 54, and their transcript levels increased from three to four WPA.…”

Influence of doum (Hyphaene thebaica L.) flour addition on dough mixing properties, bread quality and antioxidant potential

“…It is interesting to note that the flavor changes in bread supplemented with DFF might be correlated to the high levels of phenolic compounds; this finding has agreement with Menon et al (2015). According to the researches of Leenhardt et al (2006) and Holtekjølen et al (2008) bioactive compounds existing in flour might be destroyed or lost during baking. In this study, the TFC in both the flour and breads of DFF-WF composite was measured and expressed as mg of rutin equivalents (RE)/g (g) DW.…”

“…The TFC ranked for both flour and bread samples in descending order, as follows: 20 % DFF, 15 % DFF, 10 % DFF, 5 % DFF and 0 % DFF (control); whatever the substitution ratio, the flavonoids content in the flours was higher than in the breads. Processing stages including mixing, kneading, and heating affects the flavonoids content of the bread (Holtekjølen et al 2008;Leenhardt et al 2006).…”

Lutein And Zeaxanthin Content In Milling Fractions Of Selected Wheat Species And Varieties

“…Luteín je v zrnách pšenice prítomný v obalových vrstvách, endosperme a zárodku, čo predstavuje približne 80 -90 % celkového obsahu karotenoidov. Podieľa sa na svetlo krémovej až žltej farbe pšeničných finálnych výrobkov (Leenhardt et al, 2006a).…”