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This study aims to evaluate the effect of extraction temperature on the electrochemical activity of antioxidant compounds in oregano extract and its application in a bread production. Temperature optimisation was performed by determining the electrochemical index (EI), calculated on the parameters of individual peaks observed on the square wave voltammograms (SWV). The highest value of EI (2.5758 µA/V) was observed at 85 °C for the oregano extract. The composition of several types of bread with oregano extract or dried oregano leaves was then proposed. To specify bread samples, both newly prepared and during their storage, their antioxidant properties were determined using FRAP (Ferric Reducing Antioxidant Power) and CUPRAC (Cupric Reducing Antioxidant Capacity) methods. The study revealed that the addition of extract from oregano or oregano leaves increased the antioxidant compounds content in the bread from 30% to more than 138% compared to the control bread samples. The performed sensory evaluation of the bread samples revealed their high acceptability. It was found that the stored bread with oregano leaves changed sensory qualities to a lesser extent compared to the bread with oregano extract.

sustainability

Temperature Optimization by Electrochemical Method for Improving Antioxidant Compound Extraction Efficiency from Origanum vulgare L. and Its Application in a Bread Production