Opuntia ficus-indica cladodes as a functional ingredient: bioactive compounds profile and their effect on antioxidant quality of bread
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- 作者：Lotfi Msaddak ; Ola Abdelhedi ; Amani Kridene ; Mostafa Rateb…
- 关键词：Opuntia ficus ; indica ; Cladodes ; LC ; HRESIMS ; Flavonoids ; Dough ; Bread quality ; Antioxidant
- 刊名：Lipids in Health and Disease
- 出版年：2017
- 出版时间：December 2017
- 年：2017
- 卷：16
- 期：1
- 全文大小：528KB
- 刊物主题：Lipidology; Medical Biochemistry; Clinical Nutrition;
- 出版者：BioMed Central
- ISSN：1476-511X
- 卷排序：16
文摘
BackgroundIn the context of a balanced diet, the antioxidant-rich food consumption is a preventive way of many degenerative diseases. Consequently, improving the nutraceutical quality of traditional foods such as bakery products is an interesting approach. Considering the present consumer’s demand, cladodes from prickly pear that were traditionally used as a valuable food as well as in folk medicine for the treatment of several chronic diseases were investigated for their use in bread production to improve its functionality.