Effect of partial replacement of wheat flour with three green leaves’ flours in the nutritional and antioxidant properties of sliced bread

Espinoza-Calsina J.; Condori-Vilca D.L.; Chambi-Rodríguez A.D.; Corimaihua-Silva A. · Revista Colombiana de Ciencias Horticolas (2025) · DOI: 10.17584/rcch.2025v19i1.18325

Resumen

The leaves of certain cultivated plants can exhibit a high phenolic compound content, demonstrating significant antioxidant activity. Phenols, organic compounds found in many plants, possess antioxidant properties that can protect body cells from oxidative damage caused by free radicals. In this study, four different types of bread were prepared: standard bread, spinach bread, parsley bread, and tarragon bread, using a 3% partial substitution (PS) of wheat flour with flours derived from different types of leaves. The physicochemical, antioxidant, and sensory properties of the bread with this 3% leaf flour addition were evaluated. The results revealed that the inclusion of 3% leaf flour increased protein, fiber, and ash content while reducing fat content. Additionally, a decrease in crumb lightness and a shift in the a* color coordinate were observed. The total phenolic content (TPC) and antioxidant activity (AA) also increased with the addition of these natural ingredients, rising from 51.1 to 101.38 mg GAE/100 g and from 15.48 to 50.48 mg AAE/100 g, respectively. In terms of sensory evaluation, the bread with 3% spinach flour was the most accepted after the standard bread. In summary, the inclusion of 3% leaf flour in the bread influenced its properties, with tarragon being the most notable for increasing fiber, ash content, antioxidant activity, and total phenolic content.

Instituciones: Universidad Peruana Unión