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Temperature Optimization by Electrochemical Method for Improving Antioxidant Compound Extraction Efficiency from Origanum vulgare L. and Its Application in a Bread Production

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cris.virtual.author-orcid0000-0003-2834-0405
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cris.virtualsource.author-orcida13de6c4-588c-42db-93b8-c78ea84734b3
dc.abstract.enThis study aims to evaluate the effect of extraction temperature on the electrochemical activity of antioxidant compounds in oregano extract and its application in a bread production. Temperature optimisation was performed by determining the electrochemical index (EI), calculated on the parameters of individual peaks observed on the square wave voltammograms (SWV). The highest value of EI (2.5758 µA/V) was observed at 85 °C for the oregano extract. The composition of several types of bread with oregano extract or dried oregano leaves was then proposed. To specify bread samples, both newly prepared and during their storage, their antioxidant properties were determined using FRAP (Ferric Reducing Antioxidant Power) and CUPRAC (Cupric Reducing Antioxidant Capacity) methods. The study revealed that the addition of extract from oregano or oregano leaves increased the antioxidant compounds content in the bread from 30% to more than 138% compared to the control bread samples. The performed sensory evaluation of the bread samples revealed their high acceptability. It was found that the stored bread with oregano leaves changed sensory qualities to a lesser extent compared to the bread with oregano extract.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Technologii Gastronomicznej i Żywności Funkcjonalnej
dc.contributor.authorMikołajczak, Anna
dc.contributor.authorLigaj, Marta
dc.contributor.authorKobus-Cisowska, Joanna
dc.date.access2026-02-03
dc.date.accessioned2026-02-11T20:41:01Z
dc.date.available2026-02-11T20:41:01Z
dc.date.copyright2022-02-28
dc.date.issued2022
dc.description.abstract<jats:p>This study aims to evaluate the effect of extraction temperature on the electrochemical activity of antioxidant compounds in oregano extract and its application in a bread production. Temperature optimisation was performed by determining the electrochemical index (EI), calculated on the parameters of individual peaks observed on the square wave voltammograms (SWV). The highest value of EI (2.5758 µA/V) was observed at 85 °C for the oregano extract. The composition of several types of bread with oregano extract or dried oregano leaves was then proposed. To specify bread samples, both newly prepared and during their storage, their antioxidant properties were determined using FRAP (Ferric Reducing Antioxidant Power) and CUPRAC (Cupric Reducing Antioxidant Capacity) methods. The study revealed that the addition of extract from oregano or oregano leaves increased the antioxidant compounds content in the bread from 30% to more than 138% compared to the control bread samples. The performed sensory evaluation of the bread samples revealed their high acceptability. It was found that the stored bread with oregano leaves changed sensory qualities to a lesser extent compared to the bread with oregano extract.</jats:p>
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if3,9
dc.description.number5
dc.description.points100
dc.description.versionfinal_published
dc.description.volume14
dc.identifier.doi10.3390/su14052801
dc.identifier.issn2071-1050
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/7312
dc.identifier.weblinkhttps://www.mdpi.com/2071-1050/14/5/2801
dc.languageen
dc.relation.ispartofSustainability
dc.relation.pagesart. 2801
dc.rightsCC-BY
dc.sciencecloudnosend
dc.share.typeOPEN_JOURNAL
dc.subject.enaromatic herbs
dc.subject.enoregano
dc.subject.envoltammetry
dc.subject.enhealthy food
dc.subject.enfunctional food
dc.subject.ensensory attributes
dc.titleTemperature Optimization by Electrochemical Method for Improving Antioxidant Compound Extraction Efficiency from Origanum vulgare L. and Its Application in a Bread Production
dc.title.volumeSpecial Issue Development of the Sustainable Extraction Procedures of Bioactive Compounds from Industrial Food Wastes and Their Application in the Products for Human Uses
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue5
oaire.citation.volume14