Changes in the Polyphenolic Profile and Antioxidant Activity of Wheat Bread after Incorporating Quinoa Flour

Changes in the Polyphenolic Profile and Antioxidant Activity of Wheat Bread after Incorporating Quinoa Flour

Quinoa is a trend and a promising functional food ingredient. Following previous research into the impact of incorporating quinoa flour on the polyphenol content and antioxidant activity of bread, this study aimed to bridge an existing gap about the qualitative and quantitative polyphenolic profiles...

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Bibliographic Details
Main Authors: José Vicente Gil, Adelaida Esteban-Muñoz, María Teresa Fernández-Espinar
Format: Article
Language:English
Published: MDPI AG 2021-12-01
Series:Antioxidants
Subjects:
<i>Chenopodium quinoa</i>
black quinoa flour
free and bound polyphenols
UPLC-MS
phenolic compounds
bread making
Online Access:https://www.mdpi.com/2076-3921/11/1/33

Internet

https://www.mdpi.com/2076-3921/11/1/33

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