Skip to main content
SpringerLink
Log in

Phytochemical profiles, dietary fiber and baking performance of wheat bread formulations supplemented with Roselle (Hibiscus sabdariffa)

  • Original Paper
  • Published:
Journal of Food Measurement and Characterization Aims and scope Submit manuscript

Abstract

Roselle (Hibiscus sabdariffa) is a good source of dietary fiber, anthocyanins and phenolic acids with high antioxidant capacity. The objective of this research was to study the effects of Roselle powder (RP) addition (3, 6, or 9%) in the features and composition of yeast-leavened breads in terms of chemical composition, dietary fiber, color parameters, phenolic acids, total anthocyanin content, antioxidant capacity, physical and sensory properties. The total dietary fiber in the breads increased 1.51 folds with the RP-9% addition respect to control bread. Breads prepared with RP-9% presented an increase in red color and in the content of anthocyanin (71 folds). Ferulic acid was the most abundant phenolic acid identified; ferulic acid was in bound form (97–98%). The antioxidant capacity of the RP-9% supplemented bread was 2.7 times higher compared to the control bread. However, RP-9% supplemented breads had higher hardness (4.79 times) and lower sensory attributes compared to the control. The strategy of adding the RP to the wheat flour was essential to increase dietary fiber, phytochemicals and antioxidant activity.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1

Similar content being viewed by others

References

  1. J.A. Zare, R. Hormoznejad, H.A. Yousefimanesh, M. Zakerkish, M.H. Haghighi-zadeh, P. Dehghan, M. Ravanbakhsh, Phytother. Res. 31, 108 (2017)

    Article  Google Scholar 

  2. P. Dehghan, M.A. Farhangi, F. Tavakoli, A. Aliasgarzadeh, A.M. Akbari, Complement. Ther. Med. 1, 96 (2016)

    Article  Google Scholar 

  3. I. Siró, E. Káplna, B. Kápolna, A. Lugasi, Appetite. 51, 456 (2008)

    Article  Google Scholar 

  4. L. Bravo, Nutr. Rev. 56, 317 (1998)

    Article  CAS  Google Scholar 

  5. L.H. Yao, Y.M. Jiang, J. Shi, F.A. Tomás-Barrberán, N. Datta, R. Singanusong, S.S. Chen, Plant Foods Hum. Nutr. 59, 113 (2004)

    Article  CAS  Google Scholar 

  6. M.A. Lazo-Vélez, V.A. Gutiérrez-Díaz, A. Ramírez-Medrano, S.O. Serna-Saldívar, J. Cereal Sci. 58, 164 (2013)

    Article  Google Scholar 

  7. J. Sidana, B. Singh, O.P. Sharma, Phytochemistry 130, 22 (2016)

    Article  CAS  Google Scholar 

  8. L. Jankowiak, O. Trifunovic, R.M. Boom, A.J. Van Der Goot, J. Food Eng. 124, 166 (2014)

    Article  CAS  Google Scholar 

  9. I. Jabeur, E. Pereira, L. Barros, R.C. Calhelha, M. Soković, M.B.P. Oliveira, I.C. Ferreira, Food Res. Int. 100, 717 (2017)

    Article  CAS  Google Scholar 

  10. I. Da-Costa-Rocha, B. Bonnlaender, H. Sievers, I. Pischel, M. Heinrich, Food Chem. 165, 424 (2014)

    Article  CAS  Google Scholar 

  11. K.A. Selim, K.E. Khalil, M.S. Abdel-Bary, N.A. Abdel-Azeim, Extraction, encapsulation and utilization of red pigments from roselle (Hibiscus Sabdariffa L.) as natural food colourants, In Alexandria journal for food science, technology—special volume conference (2008), pp. 7–20.

  12. K.L. Nyam, S.Y. Leao, C.P. Tan, K. Long, J. Food Sci. Technol. 51, 3830 (2014)

    Article  CAS  Google Scholar 

  13. Z.S. Ahmed, S.S. Abozed, J. Adv. Res. 6, 79 (2015)

    Article  CAS  Google Scholar 

  14. S.G. Sáyago-Ayerdi, I. Goñi, Arch. Lationoamericanos Nutr. 60, 79 (2010)

    Google Scholar 

  15. AACC International, Approved Methods of the AACC International, 10th edn. (American Association of Cereal Chemists AACC Int, St. Paul, MN, 2010)

    Google Scholar 

  16. M. Meilgaard, G.V. Civille, B.T. Carr, Sensory Evaluation Techniques, 4th edn. (CRC press, Boca Raton, 2007)

    Google Scholar 

  17. M. Sánchez-Madrigal, A. Quintero-Ramos, F. Martínez-Bustos, C.O. Meléndez-Pizarro, M.G. Ruiz-Gutiérrez, A. Camacho-Dávila, P.I. Torres-Chávez, B. Ramírez-Wong, J. Food Sci. Technol. 52, 2701 (2014)

    Article  Google Scholar 

  18. Association of Official Analytical Chemists (AOAC), Official Methods of Analysis, 17th edn. (Gaithersburg, 2000)

  19. K.K. Adom, R.H. Liu, J. Agric. Food Chem. 50, 6182 (2002)

    Article  CAS  Google Scholar 

  20. F.E. Ayala-Soto, S.O. Serna-Saldívar, S. García-Lara, E. Pérez-Carrillo, Food Hydrocoll. 35, 471 (2014)

    Article  CAS  Google Scholar 

  21. E.S. Abdel-Aal, P. Hucl, Cereal Chem. 76, 350 (1999)

    Article  CAS  Google Scholar 

  22. W. Brand williams, M.E. Cuvelier, C. Berset, Food Sci. Technol. 28, 25 (1995)

    CAS  Google Scholar 

  23. B. Miñarro, E. Albanell, N. Aguilar, B. Guamis, M. Capellas, J. Cereal Sci. 56, 476 (2012)

    Article  Google Scholar 

  24. M. Salmenkallio-Marttila, K. Roininen, K. Autio, L. Lähteenmäki, Agric. Food Sci. 13, 138 (2004)

    Article  CAS  Google Scholar 

  25. A. Yousif, D. Nhepera, S. Johnson, Food Chem. 134, 880 (2012)

    Article  CAS  Google Scholar 

  26. M.E. Bárcenas, M. Haros, C. Benedito, C.M. Rosell, Food Res. Int. 36, 863 (2003)

    Article  Google Scholar 

  27. S.A. Mir, M.A. Shah, H.R. Naik, I.A. Zargar, Trends Food Sci. Technol. 51, 49 (2016)

    Article  CAS  Google Scholar 

  28. A.S. Sivam, D. Sun-Waterhouse, C.O. Perera, G.I.N. Waterhouse, Food Chem. 131, 802 (2012)

    Article  CAS  Google Scholar 

  29. D. Dhingra, M. Michael, H. Rajput, R.T. Patil, J. Food Sci. Technol. 49, 255 (2012)

    Article  CAS  Google Scholar 

  30. X. Sui, Y. Zhang, W. Zhou, Food Chem. 196, 910 (2016)

    Article  CAS  Google Scholar 

  31. H.M. Han, B.K. Koh, J. Sci. Food Agric. 91, 604 (2011)

    Article  CAS  Google Scholar 

  32. K. Dewettinck, F. Van Bockstaele, B. Kühne, D. Van de Walle, T.M. Courtens, X. Gellynck, J. Cereal Sci. 48, 243 (2008)

    Article  CAS  Google Scholar 

  33. USDA. Nutrient Data Laboratory. Agricultural Research Service. (2018), http://www.nal.usda.gov/fnic/foodcomp

  34. C.M. Ajila, K. Leelavathi, U.J.S. Prasada Rao, J. Cereal Sci. 48, 319 (2008)

    Article  CAS  Google Scholar 

  35. L.B. Fendri, F. Chaari, M. Maaloul, F. Kallel, L. Abdelkafi, S.E. Chaabouni, D. Ghribi-Aydi, LWT - Food Sci. Technol. 73, 584 (2016)

    Article  Google Scholar 

  36. Institute of Medicine, Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids (The National Academies Press, Washington, DC, 2005)

    Google Scholar 

  37. B. Janicke, C. Hegardt, M. Krogh, G. Önning, B. Åkesson, H.M. Cirenajwis, S.M. Oredsson, Nutr. Cancer 63, 611 (2011)

    Article  CAS  Google Scholar 

  38. G. Mazza, L. Fukumoto, P. Delaquis, B. Girard, B. Ewert, J. Agric. Food Chem. 47, 4009 (1999)

    Article  CAS  Google Scholar 

  39. P.J. Tsai, J. McIntosh, P. Pearce, B. Camden, B.R. Jordan, Food Res. Int. 35, 351 (2002)

    Article  CAS  Google Scholar 

  40. M. Hao, T. Beta, Food Chem. 133, 1320 (2012)

    Article  CAS  Google Scholar 

  41. H.B. Hansen, M. Andreasen, M. Nielsen, L. Larsen, B.K. Knudsen, A. Meyer, L. Christensen, Eur. Food Res. Technol. 214, 33 (2002)

    Article  CAS  Google Scholar 

  42. E.S.M. Abdel-Aal, I. Rabalski, J. Cereal Sci. 57, 312 (2013)

    Article  CAS  Google Scholar 

  43. X. Sui, P.Y. Yap, W. Zhou, Food Bioprocess Technol. 8, 983 (2015)

    Article  CAS  Google Scholar 

  44. P. Bartl, A. Albreht, M. Skrt, B. Tremlová, M. Ostádalová, K. Smejkal, I. Vovk, N.P. Ulrih, Int. J. Food Sci. Nutr. 66, 1 (2015)

    Article  Google Scholar 

Download references

Acknowledgements

This research was supported by the Nutriomics research chair of Tecnologico de Monterrey. Mata-Ramírez acknowledges the support from Tecnológico de Monterrey during his BSc studies.

Author information

Authors and Affiliations

  1. Tecnológico de Monterrey, Centro de Biotecnología-FEMSA, Escuela de Ingeniería y Ciencias, Av. Eugenio Garza Sada 2501, C.P. 64849, Monterrey, N.L., Mexico

    Daniel Mata-Ramírez, Sergio O. Serna-Saldívar, Javier Villela-Castrejón, Mary C. Villaseñor-Durán & Nydia E. Buitimea-Cantúa

Authors
  1. Daniel Mata-Ramírez
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Sergio O. Serna-Saldívar
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Javier Villela-Castrejón
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Mary C. Villaseñor-Durán
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Nydia E. Buitimea-Cantúa
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Nydia E. Buitimea-Cantúa.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Mata-Ramírez, D., Serna-Saldívar, S.O., Villela-Castrejón, J. et al. Phytochemical profiles, dietary fiber and baking performance of wheat bread formulations supplemented with Roselle (Hibiscus sabdariffa). Food Measure 12, 2657–2665 (2018). https://doi.org/10.1007/s11694-018-9883-4

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11694-018-9883-4

Keywords

Search

Navigation