Publication: Composition of Polyphenols in Wheat Bread Supplemented with Pleurotus ostreatus Mushroom
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2015
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Kenya Agricultural Productivity and Agribusiness Project (KAPAP)
Publisher
American Journal of Food Technology
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Abstract
Pleurotus ostreatus mushrooms were blanched, milled into flour and incorporated into wheat
flour at 5, 10 and 15%. These composite flours, together with composite breads developed from
these formulations were evaluated for polyphenols, namely flavones and isoflavones. Wheat
flour and wheat bread were used as control samples. Extraction of polyphenols was done using
ethanol as a solvent and analyzed using gas chromatographmass spectrometry. It was not
possible to make bread with 15% mushrooms. Quantities of different flavones and isoflavones
evaluated increased significantly (p<0.05) with increasing supplementation of mushroom flour in
wheat flour. Composite breads were also observed to have higher contents of flavones and iso
flavones as compared to bread prepared from wheat flour only. Composite flour with 15%
mushrooms had highest quantities of flavones and isoflavones while composite bread with 10%
mushroom flour had significantly higher (p<0.05) levels of these compounds. Caffeic acid was
the most abundant amongst all the flavones analyzed in wheat mushroom blends while genistein
was the most abundant isoflavone. Flavones and isoflavones in human nutrition protect
against oxidative stress and also provide medicinal properties such as antimicrobial, antiviral and
anticancer benefits. Pleurotus mushrooms are a good source of these important compounds
hence incorporating them in daily diet like bread would ensure constant supplementation for
improved health and nutrition.
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Keywords
Pleurotus ostreatus, flavones, isoflavones, wheat mushroom composite flour