Phytochemicals and Antioxidant Activity in Oat-Buckwheat Dough and Cookies with Added Spices or Herbs
Abstract
:1. Introduction
2. Results and Discussion
2.1. Total Phenolics Content (TPC)
2.2. Determination of Bioactive Compounds by HPLC-MS/MS
2.3. Determination of Reducing Potential and Antioxidant Activity
2.4. Correlation Study
3. Materials and Methods
3.1. Chemicals
3.2. Materials
3.3. Cookies Preparation
3.4. Extraction Procedure
3.5. Determination of Total Phenolic Content (TPC)
3.6. Determination of Contents of Phenolic Acids and Flavonoids Using High-Pressure Liquid Chromatography-Tandem Mass Spectrometry (HPLC-MS/MS)
3.7. Determination of Reducing Potential by the Ferric Reducing Power (FRAP) Assay and Antioxidant Activity Using the Photochemiluminescence (PCL) Method
3.8. Statistical Analysis
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
Sample Availability
References
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Sample | Ferulic Acid | Sinapic Acid | p-Coumaric Acid | Rosmarinic Acid | Chlorogenic Acid | Vanillic Acid | Caffeic Acid | Total |
---|---|---|---|---|---|---|---|---|
Spices/herbs | ||||||||
bay leaf | nd | nd | 6.49 ± 0.02 e | 8.18 ± 0.45 e | 8.41 ± 0.25d e | nd | nd | 23.08 |
cinnamon | nd | nd | nd | 8.39 ± 0.58 e | nd | nd | nd | 8.39 |
clove | 12.59 ± 1.05 b | 20.17 ± 2.24 a | 35.47 ± 0.79 b | nd | 291.20 ± 15.67 b | nd | 10.95 ± 0.65 e | 370.38 |
tarragon | 51.67 ± 3.48 a | 4.60 ± 0.57 b | 16.71 ± 1.53 c | 1855.01 ± 121.29 d | 789.94 ± 89.61 a | nd | 101.47 ± 5.84 d,e | 2819.40 |
marjoram | nd | nd | 16.27 ± 1.88 c | 8376.82 ± 364.39 a | 57.99 ± 4.79 d | nd | 263.49 ± 26.36 c | 8714.57 |
mint | 7.11 ± 0.58 c | 1.04 ± 0.04 c | 11.42 ± 0.31 d | 5314.19 ± 110.39 c | 55.81 ± 1.31 d | nd | 180.57 ± 1.55 c,d | 5570.14 |
oregano | nd | 2.01 ± 0.08 bc | 12.56 ± 0.35 d | 3454.52 ± 223.56 c | 155.22 ± 13.07 c | nd | 147.31 ± 5.77 c,d | 3771.62 |
rosemary | 1.78 ± 0.13 d | 3.47 ± 0.16 bc | 13.34 ± 1.09 d | 6715.85 ± 604.95 b | 71.07 ± 0.14 d | 44.21 ± 2.98 | 508.66 ± 35.12 b | 7358.38 |
sage | 2.30 ± 0.12 d | nd | 1364.00 ± 0.44 a | 7914.83 ± 74.30 a | 7.34 ± 1.33d e | nd | 757.39 ± 72.81 a | 10,045.86 |
thyme | 1.29 ± 0.14 d | nd | 9.13 ± 0.21 d,e | 7528.76 ± 98.37 a | 41.73 ± 2.01 d | nd | 554.50 ± 39.25 b | 8135.41 |
Cookies with | ||||||||
bay leaf | nd | nd | nd | 5.15 ± 0.12 e | nd | nd | nd | 5.15 |
cinnamon | nd | nd | nd | nd | nd | nd | nd | - |
clove | 0.29 ± 0.02 b | nd | nd | nd | 6.84 ± 0.25 b | nd | nd | 7.13 |
tarragon | 0.63 ± 0.10 a | nd | nd | 132.91 ± 14.94 c | 91.59 ± 5.62 a | nd | 5.87 ± 0.96 d | 231.00 |
marjoram | nd | nd | nd | 174.55 ± 6.54 b | 1.25 ± 0.07 b,c | nd | 12.10 ± 0.47 c | 187.90 |
mint | 0.21 ± 0.01 b | nd | nd | 151.82 ± 5.18 c | 1.90 ± 0.20 b,c | nd | 14.27 ± 0.31 b | 168.20 |
oregano | nd | nd | nd | 103.18 ± 7.25 d | 2.60 ± 0.11 b,c | nd | 7.28 ± 0.28 d | 113.06 |
rosemary | 0.25 ± 0.07 b | nd | nd | 107.24 ± 4.28 d | 1.51 ± 0.03 b,c | nd | 13.25 ± 0.26 b,c | 122.25 |
sage | nd | nd | nd | 196.50 ± 7.17 a | 1.37 ± 0.21 b,c | nd | 19.46 ± 0.89 a | 217.33 |
thyme | nd | nd | nd | 129.19 ± 5.86 c | 1.92 ± 0.04 b,c | nd | 12.48 ± 0.88 c | 143.59 |
control | nd | nd | nd | 6.63 ± 0.37 e | nd | nd | 2.98 ± 0.32 e | 9.61 |
Sample | Apigenin | Rutin | Catechin | Naringenin | Luteolin | Vitexin | Kaempferol | Total |
---|---|---|---|---|---|---|---|---|
Spices/herbs | ||||||||
bay leaf | nd | 0.28 ± 0.04 c | 315.85 ± 18.81 a | 1.19 ± 0.04 f | nd | 444.55 ± 27.47 a | 4.59 ± 0.20 d | 766.46 |
cinnamon | nd | nd | 39.15 ± 1.98 b | 0.71 ± 0.03 f | nd | nd | nd | 39.86 |
clove | nd | 0.03 ± 0.00 e | 37.69 ± 1.17 b | 14.47 ± 0.34 e | 137.26 ± 5.62 c | nd | 30.54 ± 2.18 a | 219.99 |
tarragon | 5.48 ± 0.09 c | 0.42 ± 0.04 b | nd | 93.82 ± 6.52 b | 20.76 ± 0.20 e | nd | 17.75 ± 2.47 b | 138.23 |
marjoram | 13.54 ± 0.92 b | 0.05 ± 0.00 e | nd | 24.98 ± 3.37 d | 236.57 ± 8.61 b | 277.90 ± 14.48 b | 6.43 ± 0.40 c | 559.47 |
mint | 15.19 ± 0.91 a,b | 0.64 ± 0.04 a | 23.88 ± 1.21 b | 20.18 ± 2.32 d,e | 903.24 ± 35.13 a | nd | 7.73 ± 0.12 c | 970.86 |
oregano | 15.82 ± 0.78 a | 0.10 ± 0.00 d,e | nd | 73.71 ± 6.62 c | 123.18 ± 4.31 c | nd | 9.31 ± 0.26 c | 222.12 |
rosemary | 7.09 ± 0.10 c | 0.15 ± 0.02 d | nd | 0.93 ± 0.03 f | 197.46 ± 20.96 b | nd | nd | 205.63 |
sage | 3.03 ± 0.25 d | 0.03 ± 0.00 e | nd | 0.77 ± 0.05 f | 107.77 ± 18.44 c | nd | nd | 111.6 |
thyme | 4.75 ± 0.30 c | 0.02 ± 0.00 e | nd | 109.22 ± 4.12 a | 84.96 ± 1.88 d | 67.66 ± 3.51 c | 3.56 ± 0.36 d | 270.17 |
Cookies with | ||||||||
bay leaf | nd | 0.01 ± 0.00 | 11.69 ± 1.40 a | 0.55 ± 0.03 cd | nd | nd | nd | 12.25 |
cinnamon | nd | 0.02 ± 0.00 | 9.70 ± 0.28 b | 0.29 ± 0.02 d | nd | nd | nd | 10.01 |
clove | nd | 0.02 ± 0.00 | 15.19 ± 0.93 a | 0.27 ± 0.04 d | 1.53 ± 0.17 d | nd | nd | 17.01 |
tarragon | nd | 0.02 ± 0.00 | 2.67 ± 0.14 b,c | 2.54 ± 0.45 a | nd | nd | nd | 11.09 |
marjoram | nd | 0.02 ± 0.00 | 1.10 ± 0.56 c | 0.55 ± 0.05 c,d | 5.32 ± 0.35 b | nd | nd | 16.88 |
mint | nd | 0.05 ± 0.00 | 12.96 ± 0.47 a | 0.78 ± 0.09 c | 36.60 ± 0.90 a | nd | nd | 50.39 |
oregano | nd | 0.02 ± 0.00 | 1.41 ± 0.43 c | 1.41 ± 0.03 b | 3.42 ± 0.05 c | nd | nd | 6.26 |
rosemary | nd | 0.02 ± 0.00 | 1.38 ± 0.24 c | nd | 3.37 ± 0.04 c | nd | nd | 4.77 |
sage | nd | 0.03 ± 0.00 | 1.10 ± 0.07 c | nd | 2.21 ± 0.05 d | nd | nd | 3.35 |
thyme | nd | 0.02 ± 0.00 | nd | 1.44 ± 0.02 b | 1.60 ± 0.06 d | nd | nd | 3.06 |
control | nd | 0.02 ± 0.00 | 9.19 ± 0.10 b | nd | nd | nd | nd | 9.21 |
Sample | FRAP | ||
---|---|---|---|
Spices/Herbs | Doughs | Cookies | |
bay leaf | 244.64 ± 2.85 d,e | 92.63 ± 3.84 c | 7.30 ± 0.39 c,d |
cinnamon | 220.76 ± 11.14 e | 92.19 ± 2.33 c | 6.70 ± 0.28 d |
clove | 508.77 ± 8.57 a | 137.01 ± 2.38 a | 11.68 ± 1.15 a |
tarragon | 374.44 ± 0.53 b | 92.93 ± 3.26 c | 9.64 ± 0.63 b |
marjoram | 293.27 ± 5.87 c | 100.91 ± 2.80 c,b | 10.61 ± 0.67 a,b |
mint | 378.76 ± 9.31 b | 108.79 ± 5.72 b | 10.51 ± 0.53 a,b |
oregano | 331.68 ± 7.14 c | 93.55 ± 0.99 c | 9.59 ± 0.47 b |
rosemary | 469.55 ± 37.06 a | 99.56 ± 2.50 c | 8.92 ± 0.56 bc |
sage | 392.18 ± 13.95 b | 95.39 ± 1.32 c | 8.94 ± 0.49 b,c |
thyme | 284.77 ± 17.89 d | 98.34 ± 2.44 c | 10.96 ± 0.64 a |
control | - | 6.50 ± 0.73 d | 7.77 ± 0.25 c,d |
Sample | ACW | ACL | PCL | ||||||
---|---|---|---|---|---|---|---|---|---|
Spices/Herbs | Doughs | Cookies | Spices/Herbs | Doughs | Cookies | Spices/Herbs | Doughs | Cookies | |
bay leaf | 1741.09 ± 132.78 a | 7.91 ± 0.33 d | 4.02 ± 0.17 c | 385.61 ± 7.80 g | 14.34 ± 0.64 c | 9.35 ± 0.40 g | 2126.7 | 22.25 | 13.37 |
cinnamon | 732.08 ± 24.00 c | 7.15 ± 0.39 d | 1.86 ± 0.08 c | 259.26 ± 3.03 h | 13.20 ± 0.38 c | 9.12 ± 0.38 g | 991.34 | 20.35 | 10.98 |
clove | 873.00 ± 35.98 c | 21.98 ± 0.59 b | 15.60 ± 3.38 a | 2268.13 ± 62.96 a | 20.62 ± 0.72 a | 11.69 ± 0.41 f | 3141.13 | 42.60 | 27.29 |
tarragon | 993.16 ± 60.82 b | 14.28 ± 3.84 c | 4.89 ± 0.12 c | 454.01 ± 21.93 g | 13.78 ± 0.69 c | 12.70 ± 0.45 e | 1447.17 | 28.06 | 17.59 |
marjoram | 865.51 ± 55.60 bc | 17.98 ± 1.93 bc | 8.55 ± 0.32 b | 784.96 ± 24.45 f | 17.48 ± 0.64 b | 15.40 ± 0.43 d | 1650.47 | 35.46 | 23.95 |
mint | 821.90 ± 38.18 c | 27.81 ± 1.86 a | 14.59 ± 0.26 a | 1018.38 ± 37.20 e | 18.25 ± 1.19 b | 19.86 ± 0.19 a,b | 1840.28 | 46.06 | 34.45 |
oregano | 1097.30 ± 70.56 b | 14.09 ± 1.08 c | 10.50 ± 0.15 b | 1307.33 ± 16.96 c | 15.60 ± 0.76 c | 17.46 ± 0.93 c | 2490.26 | 29.69 | 27.96 |
rosemary | 889.28 ± 44.23 b,c | 18.47 ± 1.09 b | 11.53 ± 0.32 b | 1393.26 ± 48.06 b,c | 19.09 ± 0.74 a | 21.28 ± 0.54 a | 2282.54 | 37.56 | 32.81 |
sage | 6.96 ± 0.29 e | 12.93 ± 2.39 c,d | 11.84 ± 0.51 a,b | 1457.30 ± 21.57 b | 16.15 ± 0.59 b | 18.43 ± 0.72 b | 1464.26 | 29.08 | 30.27 |
thyme | 3.58 ± 0.24 e | 15.12 ± 1.97 b,c | 16.47 ± 1.40 a | 1113.25 ± 27.86 d | 14.76 ± 1.00 c | 18.23 ± 0.41 b | 1116.83 | 29.88 | 34.70 |
control | - | 6.83 ± 0.06 d | 3.05 ± 0.04 c | - | 11.09 ± 0.45 d | 10.34 ± 0.22 f | - | 17.92 | 13.39 |
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Starowicz, M.; Arpaci, S.; Topolska, J.; Wronkowska, M. Phytochemicals and Antioxidant Activity in Oat-Buckwheat Dough and Cookies with Added Spices or Herbs. Molecules 2021, 26, 2267. https://doi.org/10.3390/molecules26082267
Starowicz M, Arpaci S, Topolska J, Wronkowska M. Phytochemicals and Antioxidant Activity in Oat-Buckwheat Dough and Cookies with Added Spices or Herbs. Molecules. 2021; 26(8):2267. https://doi.org/10.3390/molecules26082267
Chicago/Turabian StyleStarowicz, Małgorzata, Saruhan Arpaci, Joanna Topolska, and Małgorzata Wronkowska. 2021. "Phytochemicals and Antioxidant Activity in Oat-Buckwheat Dough and Cookies with Added Spices or Herbs" Molecules 26, no. 8: 2267. https://doi.org/10.3390/molecules26082267
APA StyleStarowicz, M., Arpaci, S., Topolska, J., & Wronkowska, M. (2021). Phytochemicals and Antioxidant Activity in Oat-Buckwheat Dough and Cookies with Added Spices or Herbs. Molecules, 26(8), 2267. https://doi.org/10.3390/molecules26082267