Application of Box-Behnken Design to the Study of Fatty Acids and Antioxidant Activity from Enriched White Bread

作者：Maruyama Swami A; Palombini Sylvio V; Claus Thiago; Carbonera Fabiana; Montanher Paula F; de Souza Nilson E; Visentainer Jesui V; Gomes Sandra T M; Matsushita Makoto^*

来源：Journal of the Brazilian Chemical Society, 2013, 24(9): 1520-1529.

DOI：10.5935/0103-5053.20130193

• bread
• Box-Behnken design
• fatty acids
• antioxidants
• response surface

This work determined the proximate/fatty acid composition and the antioxidant activity of breads using a Box-Behnken design composed of fifteen experiments and three factors. The studied breads had altered baking times and the wheat flour was partially substituted by chia seeds and carrot leaves. Total antioxidant capacity results were superior to those obtained from control bread (495.33 mu mol TEAC g(-1) for DPPH assays and 413.85 mu mol TEAC g(-1) for FRAP assays), showing increased levels of 97 and 102% for DPPH and FRAP assays, respectively. The addition of chia seeds and carrot leaves led to maximal alpha-linolenic acid increase of 216.69% and maximum PUFA:SFA ratio increase of 18.88% in relation to control bread (this with alpha-linolenic acid amount of 34.03 mg g(-1) total lipid and a 2.86 ratio value), as well as a maximum omega-3: omega-6 ratio reduction of 70.01% (15.59 ratio value for control bread).

• 出版日期2013-9