<span style="font-size:11.0pt; font-family:"Times New Roman";mso-fareast-font-family:"Times New Roman"; mso-bidi-font-family:Mangal;mso-ansi-language:EN-GB;mso-fareast-language:EN-US; mso-bidi-language:HI;mso-bidi-font-weight:bold" lang="EN-GB">Antioxidant properties of <i>paratha</i> type flat bread enriched with white mulberry leaf extract</span>

237-244<span style="font-size:11.0pt;font-family: " times="" new="" roman";mso-fareast-font-family:"times="" roman";mso-bidi-font-family:="" mangal;mso-ansi-language:en-gb;mso-fareast-language:en-us;mso-bidi-language:="" hi"="" lang="EN-GB">The pace of modern life promotes the occurrence of diseases of affluence. Functional food may be useful in the prevention of different diseases and is becoming an alternative to food products available on the market. Far East Medicine as well as Indians had used white mulberry leaves as important source of biocompounds. Nowadays people ought to remember about this plant and try to use it in every-day diet. Bread is an essential element of the meals in middle Europe, however flat bread is not widespread in this part of the world. The design and properties of flat bread enriched with mulberry leaves were the overriding objectives in the study. The centuries-old use of mulberry leaves in alternative medicine suggested a potential positive outcome. In designed five variants of paratha the stability and content of polyphenols after thermal process and antioxidant properties were tested. It was showed that extract obtained on a semi-technical scale is rich in polyphenols which results in antioxidant activity of final functional food product-paratha. The addition of the extract significantly increased the health-promoting qualities of paratha and makes bread be desired by the consumers.</span

Functional Properties and Antioxidant Activity of Morus alba L. Leaves var. Zolwinska Wielkolistna (WML-P)—The Effect of Controlled Conditioning Process

This study evaluated the effect of adding a new step, termed conditioning, to the traditional processing of leaves from Morus alba var. zolwinska wielkolistna grown in Poland (WML-P). This step, modeled on tea leaves processing, was conducted in a controlled environment on a semi-technical scale. The primary goal was to evaluate the effect of the WML-P conditioning for 1&ndash;4 h at 32&ndash;35 &deg;C on the content of bioactive compounds (total phenolics, phenolic acids, flavonols, 1-deoxynojirimycin) and antioxidant activity (radical scavenging against DPPH, antioxidant capacity, chelating activity and ferric reducing antioxidant potential) of the lyophilized extracts. For the first time WML-P extracts content was comprehensively characterized by assessing dietary fiber fractions, fatty acids, amino acids, macro- and microelements and chlorophyll content. Compared to the traditional process, adding the conditioning step to WML-P processing resulted in an increased total phenolics content, radical scavenging capacity, ability to quench 2,2-diphenyl-1-picrylhydrazyl (DPPH&bull;) and iron-chelating ability in the lyophilized extracts. The beneficial effect depended on conditioning time. The highest flavonols and phenolic acids content were found after 2-h conditioning. We concluded that adding a 2-h conditioning step to traditional WML-P processing results in getting WML-P lyophilized extract with increased bioactive compounds content and high antioxidant activity