Antioxidant properties
Plants present a wide variety of natural antioxidants such as phenolic compounds (free and bound forms), vitamins, nitrogen compounds and some other endogenous metabolites which are documented to contain free radical scavenger molecules. The presence of antioxidants is high in cereals, fruits and vegetables and has beneficial effects on human health. The substitution of 10/100 g of BPF into the bread formula resulted in an increase in the phenolic content (Table 3). The B10BPF contained the highest level of total phenolics (204.16 mg GAE/100 g of sample). Previous literature has also reported that BPF and its tender core have high contents of total phenolics (6532 and 1245 mg GAE/100 g of dry weight, respectively) (Abdul Aziz et al., 2011). However, the supplementation of XG and CMC in the breads containing BPF resulted in a significant (p < 0.05) decrement in the phenolic contents of the B10BPFXG and B10BPFCMC (190.92 and 192.50 mg GAE/100 g of sample, respectively), compared with the B10BPF. The trend obtained from the present study remains unclear. Therefore, the details of the binding capacity between hydrocolloids and the food matrix should be studied.