Mineral content, phenolic compounds and bioactive amines of cheese bread enriched with cowpea

ABSTRACT Cheese bread presents great acceptance and market expansion. Due to the lack of standardization in its manufacturing, various ingredients can be added. It was aimed to determine the content of minerals, bioactive compounds and antioxidant activity in cheese bread enriched with biofortified cowpea. Two formulations were prepared, standard cheese bread (without cowpea) and enriched cheese bread. The minerals were analyzed using the plasma emission spectrometry technique with inductive coupling, phenolic compounds and antioxidant activity were determined by spectrophotometry and the amines by High Performance Liquid Chromatography. All analyzes were performed in triplicate and for the comparison of the means between two variables, Student's t-test was applied and for multiple comparisons, the Tukey test. It was observed that the enriched cheese bread is source of copper, zinc and sodium and presents high content of calcium, phosphorus and magnesium, considering the recommendations for the children's audience. The concentrations of total phenolics, flavonoids and condensed tannins increased significantly with the introduction of cowpea. It was also observed an significant increase of spermidine, cadaverine and agmatine. The antioxidant activity was statistically higher in enriched cheese bread. It is concluded, therefore, that cheese bread with cowpea contributes to the supply of minerals and bioactive compounds.

摘要 芝士面包具有良好的市场接受度与拓展潜力。由于其生产工艺尚未实现标准化，可添加多种配料。本研究旨在测定添加生物强化豇豆的芝士面包中的矿物质、生物活性成分与抗氧化活性水平。本研究设置两组配方：常规芝士面包（未添加豇豆）与强化芝士面包。矿物质含量采用电感耦合等离子体发射光谱法（plasma emission spectrometry with inductive coupling）测定，酚类化合物与抗氧化活性采用分光光度法（spectrophotometry）测定，胺类物质则采用高效液相色谱法（High Performance Liquid Chromatography）测定。所有分析均进行三次重复实验；两组变量的均值比较采用t检验（Student's t-test），多组比较则采用图基检验（Tukey test）。结果表明，结合儿童群体的膳食推荐标准而言，强化芝士面包富含铜、锌与钠，且钙、磷、镁含量较高。随着豇豆的添加，总酚类、黄酮类与缩合单宁的浓度显著升高。此外，亚精胺、尸胺与胍丁胺的含量亦出现显著提升。强化芝士面包的抗氧化活性在统计学上显著高于常规配方。综上，添加豇豆的芝士面包可有效补充矿物质与生物活性成分。