Open AccessAntioxidant activity and Total Phenolic Contents of Bread Enriched with Pumpkin Flour
Author(s) -
Agung Wahyono,
Aryanti Candra Dewi,
Sri Oktavia,
SayidatulSiti Jamilah,
Woo-Won Kang
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/411/1/012049
Subject(s) - food science , chemistry , dpph , abts , antioxidant , pumpkin seed , wheat flour , biochemistry
Pumpkin is abundantly available in Indonesia and well known to contain high dietary fiber, β-carotene and phenolic compounds. The objective of this study was to evaluate the effect of pumpkin flour enrichment to the antioxidant activity and total phenolic content of bread. Breads were made by partially replacing of wheat flour with pumpkin flour at the level of 5% to 20%. The results showed that pumpkin flour significantly (P<0.05) enhanced antioxidant activity of enriched bread measured by DPPH and ABTS. The highest antioxidant activity was observed in bread with enrichment of 20% of pumpkin flour. At highest values, antioxidant activity were 76,59% (DPPH) and 81,74% (ABTS), respectively. Total phenolic contents of enriched bread were also significantly affected by increased level of pumpkin flour. The highest total phenolic content (5,39 mg GAE/g) was observed in bread with enrichment of 20% pumpkin flour. Whereas, control bread contained total phenolic content of 1,38 mg GAE/g. Thus, we concluded that pumpkin flour can be employed to enhanced antioxidant activity and total phenolic content of bread.