Effect of the addition of air-classified barley flours on the lipid stability of bakery products

Abstract

Whole grains are a potential source of dietary antioxidants, and their phenolic compounds play a potential role in the prevention of lipid oxidation. In the present study, the barley coarse fraction was tested as a source of phenolic compounds to minimize lipid oxidation in bakery products (tarallini) during storage. The content of phenolic compounds in wheat and barley Xours and in their mixtures was evaluated by capillary electrophoresis. Three recipes of tarallini were formulated containing diVerent levels of barley coarse fraction (0, 20, 50%, w/w) and either extravirgin olive oil or sunXower oil. Samples were stored for 6 months and analysed every 3 months. The peroxide value was used to establish the primary oxidation state; secondary oxidation products were also evaluated (oxidized fatty acid and diene and triene conjugated by UV). All samples showed an increase in lipid oxidation during storage. The increase in peroxide values after 6 months was in the range of 183\u2013574%. Tarallini prepared with sunXower oil showed the highest lipid oxidation. Antioxidant effects were not observed with the coarse fraction phenolic compounds