The Rocket, Diplotaxis simplex, as a Functional Ingredient: LC-ESI-MS Analysis and Its Effect on Antioxidant and Physical Properties of Bread

Hamida Jdir¹, Mourad Jridi², Mahmoud Mabrouk³, M.A. Ayadi⁴, Moncef Nasri², Nacim Zouari^5, and Nahed Fakhfakh²

¹Laboratory of Enzyme Engineering of Lipases and Biochemistry, Engineering National School of Sfax (ENIS), University of Sfax, Sfax, Tunisia

²Laboratory of Enzyme Engineering and Microbiology, ENIS, University of Sfax, Sfax, Tunisia

³Central Laboratory of the Institute of Arid Areas of Medenine, Medenine, Tunisia

⁴Laboratory of Food Analysis, ENIS, University of Sfax, Sfax, Tunisia

⁵High Institute of Applied Biology of Medenine (ISBAM), University of Gabes, Medenine, Tunisia

Cite this paper:
Hamida Jdir, Mourad Jridi, Mahmoud Mabrouk, M.A. Ayadi, Moncef Nasri, Nacim Zouari and Nahed Fakhfakh. The Rocket, Diplotaxis simplex, as a Functional Ingredient: LC-ESI-MS Analysis and Its Effect on Antioxidant and Physical Properties of Bread. Journal of Food and Nutrition Research. 2017; 5(3):197-204. doi: 10.12691/jfnr-5-3-10

Abstract

The rocket, Diplotaxis simplex, is an edible cruciferous that possesses interesting biological properties. The effect of rocket leaves powder substitution to wheat flour on alveographic properties of dough, and physical, antioxidant and sensory characteristics of wheat bread were examined. The rocket powder contained relatively high levels of dietary fibers and total phenolics. The liquid chromatography-electrospray ionization-tandem mass spectrometry analysis of rocket leaves allowed the identification of 10 flavonoids and 5 phenolics acids. The flavonoids constituted the largest group accounting for 88.26% of the total identified compounds, among which the hyperoside (quercetin-3-O-galactoside) was found to be the major compound. The (P/L) ratio of the dough increased with the increment of rocket powder level, whereas the deformation energy (W) decreased. A 3% supplementation resulted in an increase of the bread specific volume by 46% accompanied by a decrease in the hardness. Interestingly, the bread containing rocket powder showed enhanced total phenolics content, DPPH• scavenging activity and Fe³⁺ reducing power as compared to the control. At 3% substitution level, the cruciferous D. simplex may be useful in improving nutraceutical quality of bread without altering its sensory and physical properties.

Keywords:
Rocket D. simplex LC-ESI-MS antioxidants hyperoside dough bread quality

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