Cereal Chem. 74(3):202-206

Full-text article: Publication no. C-1997-0401-03R

Fortifying Bread with Each of Three Antioxidants (1). H. Park (2,3), P. A. Seib (2,4), O. K. Chung (5), and L. M. Seitz (5). (1) Cooperative investigation between the Agricultural Research Service, U.S. Dept. of Agriculture, and the Kansas Agricultural Experiment Station, Manhattan, KS. Contribution No. 96-542-J, Kansas Agricultural Experiment Station. Mention of a propriety product does not constitute an endorsement by the USDA. (2) Graduate research assistant and professor, Dept. of Grain Science and Industry, Kansas State University, Manhattan, KS 66506. (3) Present address: 1545 Food Sciences Bldg., Iowa State Univ., Ames, IA 50011. (4) Corresponding author. Phone: 913/532-6161. Fax: 913/532-7010. (5) Supervisory research chemist and research chemist, USDA-ARS, U.S. Grain Marketing and Production Research Center, Manhattan, KS 66502 and adjunct professors, Kansas State University. Accepted January 21, 1997. This article is in the public domain and not copyrightable. It may be freely reprinted with customary crediting of the source. American Association of Cereal Chemists, Inc., 1997.

White bread was fortified individually with fat-coated L-ascorbic acid (AsA), cold-water-dispersible (CWD) beta-carotene, and CWD all-rac-alpha-tocopheryl acetate (ToAc) at levels of 64, 5, and 100 mg, respectively, of active ingredient per 100 g of flour (14% mb). The freshly baked pup-loaves retained 76, 67, and 96% of added antioxidant, respectively. To extract ToAc quantitatively from bread or dough, dimethyl sulfoxide (DMSO) gave better results than hexane, which indicated that ToAc was in a partially bound state. "Protein-encased" (PE) beta-carotene did not impart a yellow color to bread crumb and had one-fourth higher retention in fresh bread when compared to CWD beta-carotene. In loaves stored at 25°C for one to seven days, AsA disappeared rapidly and PE beta-carotene disappeared slowly; CWD beta-carotene and ToAc were stable. In spite of storage loss, bread fortified with PE beta-carotene retained significantly higher levels of beta-carotene when compared to CWD beta-carotene. One serving size (one slice, 28 g) of three-day-old bread fortified with one of the three antioxidants was calculated to provide 7, 120-150, and 13-16%, respectively, of the adult recommended daily allowances (RDA) for vitamins C, E, and A. When bread was fortified with both fat-coated AsA and CWD beta-carotene and stored for five days, no protecting effect on the retention of the antioxidants was found.