Effects of Hot-Water Extract from Vine Tea (Ampelopsis grossedentata) on Acrylamide Formation, Quality and Consumer Acceptability of Bread
Abstract
:1. Introduction
2. Materials and Methods
2.1. Chemical and Reagents
2.2. Preparation and Analysis of Vine Tea Extract
2.3. Preparation of Bread Samples
2.4. Acrylamide Extraction From Bread Crust
2.5. LC-MS Analysis for Acrylamide
2.6. Color Evaluation
2.7. Moisture Analysis
2.8. Texture Analysis
2.9. DPPH Radical Scavenging Activity of Bread Sample
2.10. Triangle and Paired Preference Tests
2.11. Statistical Analysis
3. Results and Discussion
3.1. Characterization of Main Polyphenols in Vine Tea Extract
3.2. Quantification of Acrylamide with LC-MS
3.3. Color Measurement
3.4. Moisture Analysis
3.5. Texture Profile of Bread Crumb
3.6. DPPH Radical Scavenging Activity in Bread
3.7. Overall Quality and Likeability
4. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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Peak No. | Compounds | Formula | RT*(min) | [M-H]− (m/z) | Fragments (MS/MS ion) | Error (ppm) | References | μg/g of D.W.# |
---|---|---|---|---|---|---|---|---|
1 | Dihydromyricetin | C15H12O8 | 10.07 | 319.0467 | 125.0235 (100), 151.0030 (38.63), 191.0347 (26.34), 193.0140 (57.87) | 5.787 | Standard | 7975.01 ± 119.63 |
2 | Iso-dihydromyricetina | C15H12O8 | 10.67 | 319.0466 | 141.0296 (1.54), 151.0031 (3.80), 193.0140 (100) | 5.317 | [14,25,26] | 4184.91 ± 89.56 |
3 | Myricetin-3-O-glucoside | C21H20O13 | 10.76 | 479.0842 | 317.0285 (29.33), 316.0233 (100) | 4.557 | Standard | 61.74 ± 1.54 |
4 | Myricetin-3-O-rhamnoside | C21H20O12 | 11.71 | 463.0894 | 316.0232 (100), 300.0282 (58.44), 271.0254 (7.16) | 5.005 | Standard | 1007.99 ± 32.25 |
5 | Quercetin-3-O-xylosidea | C20H18O11 | 12.6 | 433.0789 | 300.0283 (100), 301.0338 (30.29) | 5.570 | [14], Massbank | 2.89 ± 0.03 |
6 | Quercetin-3-O-rhamnoside | C21H20O11 | 12.99 | 447.0944 | 300.0284 (100), 151.0026 (3.46) | 5.194 | Standard | 89.79 ± 2.36 |
7 | Quercetin | C15H10O7 | 13.07 | 301.0361 | 121.0285 (20.70), 124.0157 (100), | 5.949 | Standard | 144.23 ± 1.96 |
8 | Phloridzin | C21H24O10 | 13.77 | 435.1308 | 273.0777 (62.40), 167.0344 (100) | 5.048 | Standard | 0.89 ± 0.03 |
9 | Phloretin | C15H14O5 | 13.82 | 273.0777 | 167.03345 (39.56), 123.0442 (100), 125.0235 (20.10) | 7.031 | Standard | 63.78 ± 1.61 |
10 | Myricetin | C15H10O8 | 13.86 | 317.0309 | 125.0235 (100), 137.0235 (58.85), 151.0030 (92.58), 165.0188 (27.91) | 5.319 | Standard | 788.55 ± 18.51 |
Sample | Crust Color | Crumb Color | ||||
---|---|---|---|---|---|---|
L*A | a*B | b*C | L*A | a*B | b*C | |
Control | 37.45 ± 1.22 b | 16.51 ± 0.90 a | 24.02 ± 0.51 a | 62.68 ± 0.79 a | 1.66 ± 0.09 a | 16.50 ± 0.43 a |
Vine tea extract 1.25 g/kg | 44.26 ± 0.87 a | 15.61 ± 0.60 a | 22.04 ± 0.33 b | 58.49 ± 1.30 b | 0.27 ± 0.05 c | 13.47 ± 0.23 c |
Vine tea extract 2.5 g/kg | 44.52 ± 0.71 a | 11.17 ± 0.21 c | 18.77 ± 0.57 c | 58.24 ± 1.20 b | 0.45 ± 0.08 e | 14.86 ± 0.36 b |
Dihydromyricetin 9.97 mg/kg | 43.93 ± 0.82 a | 14.74 ± 0.81 b | 25.44 ± 0.98 a | 62.54 ± 1.25 a | 0.12 ± 0.05 d | 16.27 ± 0.32 a |
Dihydromyricetin 19.94 mg/kg | 38.54 ± 0.75 b | 10.01 ± 0.17 d | 24.43 ± 0.59 a | 62.36 ± 1.43 a | 1.04 ± 0.15 b | 15.79 ± 0.45 a |
Sample | Moisture (%) | Hardness (g) | Springiness | Cohesiveness | Gumminess (g) | Chewiness (g) | Resilience |
---|---|---|---|---|---|---|---|
Control | 39.55 ± 0.57 a | 272.04 ± 1.93 a | 0.73 ± 0.02 b | 0.64 ± 0.04 a | 174.43 ± 4.21 a | 127.68 ± 4.88 a | 0.23 ± 0.05 a |
Vine tea extract 1.25 g/kg | 39.40 ± 0.33 a | 141.60 ± 0.67 c | 0.81 ± 0.02 a | 0.65 ± 0.02 a | 92.39 ± 2.63 c | 75.39 ± 2.26 c | 0.22 ± 0.02 a |
Vine tea extract 2.5 g/kg | 40.16 ± 0.44 a | 83.67 ± 1.72 d | 0.71 ± 0.01 b | 0.65 ± 0.01 a | 54.56 ± 3.75 d | 37.92 ± 2.25 e | 0.23 ± 0.03 a |
Dihydromyricetin 9.97 mg/kg | 39.30 ± 0.58 a | 227.84 ± 0.75 b | 0.78 ± 0.02 a | 0.67 ± 0.01 a | 152.87 ± 3.06 b | 118.12 ± 2.01 b | 0.26 ± 0.03 a |
Dihydromyricetin 19.94 mg/kg | 40.39 ± 0.62 a | 76.47 ± 1.58 e | 0.82 ± 0.01 a | 0.71 ± 0.01 a | 54.61 ± 0.78 d | 46.84 ± 1.57 d | 0.23 ± 0.01 a |
Triangle Tests | Paired Preference Test | |||
---|---|---|---|---|
Quality Attributes | Number of Correct Responses | Significant Difference a | Samples | Number of Acceptance Responses b |
Aroma | 19/30 | p < 0.01 | Control | 13 |
Appearance | 26/30 | p < 0.01 | Treatment | 17 |
Taste | 16/30 | p < 0.05 |
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Ma, Q.; Cai, S.; Jia, Y.; Sun, X.; Yi, J.; Du, J. Effects of Hot-Water Extract from Vine Tea (Ampelopsis grossedentata) on Acrylamide Formation, Quality and Consumer Acceptability of Bread. Foods 2020, 9, 373. https://doi.org/10.3390/foods9030373
Ma Q, Cai S, Jia Y, Sun X, Yi J, Du J. Effects of Hot-Water Extract from Vine Tea (Ampelopsis grossedentata) on Acrylamide Formation, Quality and Consumer Acceptability of Bread. Foods. 2020; 9(3):373. https://doi.org/10.3390/foods9030373
Chicago/Turabian StyleMa, Qian, Shengbao Cai, Yijia Jia, Xiyan Sun, Junjie Yi, and Jiang Du. 2020. "Effects of Hot-Water Extract from Vine Tea (Ampelopsis grossedentata) on Acrylamide Formation, Quality and Consumer Acceptability of Bread" Foods 9, no. 3: 373. https://doi.org/10.3390/foods9030373