Impact of postharvest methyl jasmonate treatment on the volatile composition and flavonol content of strawberries

BACKGROUND: Although strawberry aroma is very complex, certain compounds have been described as main contributors, i.e. furanones, aldehydes, alcohols, sulfur compounds and particularly methyl and ethyl esters. In addition, strawberries possess potent antioxidant activity because of their high content of phenolic compounds. Among them, flavonols are highlighted as important antioxidant compounds in strawberry. The objective of this study was to assess the effect of methyl jasmonate (MJ) on the composition of the major contributors to aroma and on the content of certain flavonols in strawberry fruits. RESULTS: The levels of all studied volatile compounds were significantly affected by MJ treatment, though the individual effect differed according to the specific compound considered. Most of them increased significantly (P < 0.05), except methyl butanoate, which always showed higher levels in untreated strawberries. In contrast to aroma compounds, the change in the concentration of flavonols (i.e. myricetin, quercetin and kaempferol) was not significant in MJ‐treated strawberries. Considering the health‐promoting activity of these compounds, further investigations on the experimental conditions related to the treatment are required to control flavonol bioformation by means of MJ. CONCLUSION: The exogenous application of MJ vapour to strawberry enhances, in general, the production of the most relevant aroma‐active compounds. On the contrary, MJ treatment does not appear to influence the levels of myricetin, quercetin and kaempferol. Thus postharvest MJ treatment is proposed as an approach to obtain improved strawberry fruits in terms of sensory quality and health‐promoting properties. Copyright © 2010 Society of Chemical Industry     

Myricetin,an antioxidant flavonol,is a substrate of polyphenol oxidase

The present study demonstrates the antiradical efficiency of myricetin, a flavonol widely distributed in fruits and vegetables, by testing its ability to react with two different free radicals, ABTS^+· and DPPH^·. The polyphenolic nature of myricetin led us to consider the possibility of its oxidation by polyphenol oxidase (PPO). The results reported show that myricetin can be oxidised by PPO extracted and partially purified from broad bean seeds. The reaction was followed by recording spectral changes with time, maximal spectral changes being observed at 372 nm. The presence of two isosbestic points (at 274 and 314 nm) suggested that only one absorbing product was formed. The spectral changes were not observed in the absence of PPO. The oxidation rate varied with the pH, reaching its highest value at pH 5.5. The myricetin oxidation rate increased in the presence of SDS, an activing agent of polyphenol oxidase. Maximal activity was obtained at 1.3 mM SDS. The kinetic parameters were also determined: V _m = 1.35 µM min⁻¹, K _m = 0.3,mM , V _m/ K _m = 4.5 × 10⁻³ min⁻¹. Flavonol oxidation was inhibited by a selective PPO inhibitor such as cinnamic acid (K_I = 1 mM ). The results reported show that myricetin oxidation was strictly dependent on the presence of polyphenol oxidase. © 1999 Society of Chemical Industry     

The flavone,flavonol and flavan-3-ol content of the Greek traditional diet

Flavonoids are an important category of plant antioxidants and evidence is accumulating on their favorable effects against the development of heart disease and certain forms of cancer. We analytically determined the flavonol (quercetin, kaempferol, myricetin, isorhamnetin), flavone (luteolin, apigenin) and flavan-3-ol (catechin, epicatechin, epigallocatechin, epigallocatechin gallate, epicatechin gallate) content of a weekly menu representative of the Greek traditional diet. The overall daily average content was found 79.01 mg of which flavonols contribute 47% (37.17 mg/day), flavan-3-ols 40% (31.67 mg/day) and flavones 13% (10.17 mg/day). The levels of agreement between the analytical results and the respective theoretical flavonoid calculations conducted previously on the same weekly menu ranged widely, indicating that caution should be taken when calculated flavonoid values are to be used in epidemiological studies. Compared to northern European and American diets, the traditional Greek diet has a higher flavonoid content, at least with respect to flavones, flavonols and flavan-3-ols.     

Flavonols (kaempeferol,quercetin, myricetin) contents of selected fruits,vegetables and medicinal plants

The concentrations of flavonols (kaempeferol, quercetin, myricetin) were determined in 22 plant materials (9 vegetables, 5 fruits, and 8 medicinal plant organs). The materials were extracted with acidified methanol (methanol/HCl, 100:1, v/v) and analyzed by reverse phase high-performance liquid chromatographic (RP-HPLC) with UV detection. The total flavonols contents varied significantly (P < 0.05) among vegetables, fruits and medicinal plant organs ranged from 0 to 1720.5, 459.9 to 3575.4, and 2.42 to 6125.6 mg kg⁻¹ of dry matter, respectively. Among vegetables, spinach and cauliflower exhibited the highest amounts of flavonols (1720.5 and 1603.9 mg kg⁻¹, respectively), however, no flavonols were detected in garlic. Within fruits, highest level of flavonols was observed in strawberry (3575.4 mg kg⁻¹), whereas, the lowest in apple fruit (459.9 mg kg⁻¹). Of the medicinal plant organs, moringa and aloe vera leaves contained the highest contents of flavonols (6125.6 and 1636.04 mg kg⁻¹), respectively, whereas, lowest was present in barks (2.42–274.07 mg kg⁻¹). Overall, leafy green vegetables, soft fruits and medicinal plant leaves exhibited higher levels of flavonols.     

Changes of flavonol synthase and flavonol contents during grape berry development

Flavonols as an important kind of flavonoids not only have many defense-related functions, but also play an important role as potent antioxidants. Flavonol synthase (FLS) as the key enzyme in flavonol synthesis determines the final contents of flavonols in plant materials. The objective of this work was to study the changes of total flavonol content, free flavonol content, the individual flavonol aglycone contents and the two flavones (luteolin and apigenin) contents during grape berry development. The activity and the amount of the changes of FLS during grape berry development were also estimated. The results showed that quercetin, myricetin, kaempferol, isorhamnetin and galangin were detectable during grape berry development, and quercetin aglycone predominated in the total flavonol content in rapid growth phase, lag growth phase and the latter part of the ripening phase, myricetin aglycone witnessed a great increase at veraison, although kaempferol, isorhamnetin and galangin only accounted for a little part of the total flavonol contents but their individual contents all increased after veraison and kaempferol witnessed its highest content at the ripening phase. When it came to the contents of total phenols, total flavonoids, total flavonols and free flavonols, all of them showed accumulated peaks at both the rapid growth phase and the ripening phase. The result of FLS activity had a highly positive correlation with the total contents of flavonols, and the immunoblotting analysis detected two proteins whose signal intensities were in accordance with the FLS activities.     

In vivo investigation on the potential of galangin,kaempferol and myricetin for protection of d-galactose-induced cognitive impairment

The potential of three natural flavonols (galangin, kaempferol and myricetin) to protect against d-galactose-induced cognitive impairment in mice was investigated. After 8 weeks treatment, the mice were assessed by behavioural tests. The levels of oxidative stress, the amount of Na⁺,K⁺-ATPase and extracellular signal-regulated kinases (ERK)-cyclic AMP response element binding protein (CREB) signaling pathway in hippocampus were also analysed. It was found that all the three dietary flavonols could ameliorate the oxidative stress, enhance the activity of Na⁺,K⁺-ATPase and regulate the expression of ERK-CREB pathway in mice. However, only kaempferol and myricetin could significantly improve the learning and memory capability when compared with d-galactose model. Our results suggest that the presence of hydroxyl groups in the B ring of flavonols may have contribution to the neuroprotective activity.     

Determination of flavonols in green and black tea leaves and green tea infusions by high-performance liquid chromatography

Tea flavonols are potent antioxidants and make up 2–3% of the water-soluble solids from tea leaves. In this paper, the conditions necessary for hydrolysing and analysing flavonols in tea leaves and tea infusions are optimised and an isocratic elution system for the determination of the hydrolysed flavonols by high-performance liquid chromotography is presented. Aqueous ethanol was selected as the best solution for hydrolysing flavonoids in tea leaves. The contents of flavonols on a dry weight base in green tea leaves ranged from 0.83–1.59, 1.79–4.05, and 1.56–3.31 g/kg, and in black tea leaves from 0.24–0.52, 1.04–3.03, and 1.72–2.31 g/kg for myricetin, quercetin, and kaempferol, respectively. It was observed that the particle size of ground tea leaves significantly influenced the yield of flavonols. The contents of flavonols in different green tea infusions are given.     

Electron spin resonance (ESR) spectroscopic assessment of the contribution of quercetin and other flavonols to the antioxidant capacity of red wines

Health benefits of red wine have been ascribed in part to the antioxidant properties of quercetin and other flavonols. Red wines, however, contain many other polyphenolic compounds with antioxidant potential. The present study has assessed the antioxidant capacity of seven red wines using electron spin resonance spectrometry to measure their ability to donate hydrogen atoms to a stable Fremy's radical. Antioxidant capacity of the wines was strongly related to the total phenol content (r = 0.872, P < 0.01) but less so to total flavonol content (r = 0.651, P < 0.10). The only flavonols detected in the wines by HPLC with post‐column derivatisation were the aglycones and conjugated forms of quercetin and myricetin. These accounted for less than 2% of total phenolic content when expressed as gallic acid equivalents. Although these flavonols showed marked ability to quench Fremy's radical, they contributed less than 1.5% to the total antioxidant capacity of the wines. Consequently, quercetin is not a major antioxidant in red wine. The antioxidant activity of other polyphenols may be of greater importance in contributing to the reputed health benefits of moderate wine consumption. © 1999 Society of Chemical Industry     

The effect of solar radiation on the flavonol content in broccoli inflorescence

The effect of solar radiation on the quercetin and kaempferol contents in the inflorescence of three broccoli cultivars (‘Lord’, ‘Marathon’ and ‘Fiesta’) was investigated from 1999 to 2001. Great differences in the contents of both flavonols, dependent on growing time and cultivar, were found. Quercetin and kaempferol contents varied from 14.3 to 81.0 mg kg⁻¹ f.w. and from 35.9 to 213 mg kg⁻¹ f.w., respectively. Inflorescences of the cultivar ‘Lord’ were characterised by the highest mean content of quercetin and those of cultivar ‘Fiesta’ of kaempferol. The contents of both flavonols were highly positively correlated with total solar radiation in the period from planting to the harvest of broccoli inflorescences.     

Pattern recognition of three Vitis vinifera L. red grapes varieties based on anthocyanin and flavonol profiles,with correlations between their biosynthesis pathways

The presence of anthocyanins and flavonols in three selected red grape varieties was investigated, in order to use their polyphenolic characterisation as a fingerprint. Berry skins of Gran Negro grapes were characterised by the presence of high content of malvidin- and peonidin-3-O-glucoside; Mouratón grapes, by the presence of high content of petunidin- and delphinidin-3-O-glucoside; and Brancellao grapes, by the presence of high content of cyanidin-3-O-glucoside. The main flavonols found included the 3-O-glucosides of quercetin, myricetin, kaempferol, laricitrin, isorhamnetin and syringetin. Using cluster analysis and principal components analysis, Gran Negro could be characterised by their content of isorhamnetin-3-O-glucoside and syringetin-3-O-glucoside and, along with Mouratón, by their myricetin conjugates. Flavonol profile could not provide a fingerprint of Brancellao variety. Stepwise discriminant analysis was performed in order to find the polyphenolic compounds, which characterised the selected grape varieties. Finally, anthocyanin and flavonol profiles in red grapes were compared and results confirmed that biosynthesis of flavonols is closely related to that of anthocyanins.     

Proximate composition and biological activity of Chilean Prosopis species

The proximate and amino acid compositions of the leaves and pods of Prosopis chilensis and P tamarugo and the leaves of P alba have been assessed. The biological activity of the leaves and pods of the first two species as well as the leaves and exudate of P alba has been determined for free radical scavenging activity, xanthine oxidase inhibition and DNA binding. The best protein source among the forage trees was the leaves of P chilensis; P alba and P tamarugo leaves showed higher crude protein, fat and nitrogen‐free extract values than reported in previous studies. According to their amino acid profiles, all species surveyed are deficient in essential amino acids. The alkaloids β‐phenethylamine and tryptamine were isolated from P chilensis, and phenethylamine was detected in P tamarugo. At 0.50 mg ml⁻¹, both compounds showed DNA binding activity, with values of 18.5 and 11% respectively. The exudate of P alba showed a strong free radical scavenging effect. The activity was related with the total phenolics content, consisting mainly of catechin. © 2000 Society of Chemical Industry     

Phenols,proanthocyanidins, flavones and flavonols in some plant materials and their antioxidant activities

Methanol extracts prepared from five plant materials native to the Mediterranean area, namely olive tree (Olea europaea) leaf, St. John's wort (Hypericum perforatum), hawthorn (Crataegus laevigata), oregano (Origanum vulgare) and laurel leaf (Lauris nobilis), were examined for their phenolic components. Total phenolic content was determined by the Folin–Ciocalteu method. The content of proanthocyanidins in acid-hydrolysed extracts was determined spectrophotometrically. The contents of free flavones (apigenin and luteolin) and flavonols (kaempferol, myricetin and quercetin) were determined by HPLC analysis. The time of hydrolysis of flavones, flavonols and proanthocyanidins was optimised.Antioxidant activities of apigenin, luteolin, kaempferol, myricetin, quercetin and of plant extracts were examined. Antioxidative activities were studied in sunflower oil at 98 °C, by measuring peroxide value, and in an aqueous emulsion system of β-carotene and linoleic acid by measuring the absorbance of the sample. Among flavones and flavonols investigated, only myricetin inhibited oxidation of sunflower oil. All other flavones and flavonols showed pro-oxidative activity. Oppositely, in the emulsion system, only apigenin showed pro-oxidative activity while other flavones and flavonols and plant extracts inhibited oxidation of β-carotene.     

The effect of pre-treatment on the anthocyanin and flavonol content of black currant juice (Ribes nigrum L.) in concentration by reverse osmosis

Reverse osmosis process for the concentration of black currant juice was carried using AFC-99 tubular membrane at 30 °C and 45 bar. The contents of selected flavonols and anthocyanins were analyzed after centrifugation; enzyme treatment by Panzym Super E and by Rohapect berry followed by centrifugation; and ultrafiltration black currant juices and juice concentrates. The total soluble solid (TSS) content of the juices increased from the initial 17.6–17.9 °Brix to 24–24.8 °Brix in the case of the centrifuged juice in the concentration process. Similarly, it increased from 14.5–15.5 °Brix to 23.1–23.4 °Brix for the Panzym Super E treated juice, and from 16.1–16.9 °Brix to 22.5–23.1 °Brix for the Rohapect berry treated black currant juices. The ultrafiltered juice had the lowest initial TSS content between 14.1 and 14.9 °Brix and it increased to 22.1–23.1 °Brix. The average permeate fluxes during the concentration process were 7.3 L m⁻² h⁻¹ for the centrifuged juice, 11.9 L m⁻² h⁻¹ for the Panzym Super E treated juice, 9.2 and 13.1 L m⁻² h⁻¹ for the Rohapect berry treated and ultrafiltered juice, respectively. Analysis indicated that the enzymatic treatment resulted in the increase of anthocyanin and flavonol content of the juices. The centrifugation process decreased the amount of anthocyanins and flavonols to some extent. The juice clarified by ultrafiltration had significantly lower concentrations of anthocyanins and flavonols, while the juices treated by Panzym Super E had the highest levels of these flavonoids. This study recommends enzymatic pre-treatment by Panzym Super E, since it improves the permeate flux in reverse osmosis during the concentration process, and results in a juice concentrates highest in anthocyanins and flavonols.     

Effect of sprouting on physicochemical,antioxidant and flavonoid profile of onion varieties

This study investigated the impact of sprouting in four Indian onion varieties (Punjab White, Punjab Naroya, PRO‐6 and Commercial). Results showed significant (P < 0.05) increase in protein, crude fibre, ascorbic acid content, total phenol content, total flavonoid content, antioxidant activity, anthocyanin content and significant (P < 0.05) decrease in total carbohydrate, energy value and hardness due to sprouting in all the four varieties. HPLC analysis revealed irregular pattern of increase and decrease in flavonoid components. There was no particular trend observed within analysed flavonols due to sprouting in all the four varieties except with the maximum increase in quercetin (219.3–287.4 mg kg^?1), kaempferol (13.8–17 mg kg^?1), myricetin (34.6–40.9 mg kg^?1), quercetin‐3?‐glucoside (2.9–4.1 mg kg^?1) and quercetin‐4?‐glucoside (83–87.1 mg kg^?1) in case of PRO‐6 variety only. The present research work implied sprouting to be beneficial in onion as nutritional and functional potential of all the four onion varieties was improved by sprouting.     

Extraction of active ingredients from green tea (Camellia sinensis): Extraction efficiency of major catechins and caffeine

The effect of different extraction set-ups that influence the extraction efficiency of catechins and caffeine from green tea leaves (variety Fanning Belas, China) were studied using different aqueous and pure solvents (acetone, ethanol, methanol, acetonitrile, water), different temperatures (60, 80, 95 and 100 °C) and times (5–240 min). Raw extracts were analysed for contents of major catechins (EC, EGC, ECG, EGCG), caffeine, proanthocyanidins and flavonols (myricetin, caempherol, quercetin). Starting material was found to contain 191 g major catechins/kg material, 36 g caffeine/kg material and 5.2 g flavonols/kg material on a dry mass basis. The content of major catechins in green tea extracts varied from approximately 280–580 g/kg dry extract, with extraction efficiencies of major catechins varying from 61% to almost 100%. Content of caffeine in extract was in the range of 75 g/kg, where its extraction efficiency varied from 62% to 76%. Average extraction yield was 30% with exceptions when using pure acetone and acetonitrile, where extraction yield was about 3%. Contents of flavonols and proanthocyanidins were in the ranges 6–20 and 12–19 g/kg, respectively. Different extraction procedures with water were also investigated and optimal conditions determined: maximum achieved extraction efficiency of catechins with water was obtained at 80 °C after 20 min (97%) and at 95 °C after 10 min of extraction (90%). Degradation of catechins was observed at higher extraction temperatures and with prolonged extraction times. Using a lower ratio of solvent to material, extraction efficiencies were increased by applying a multi-step extraction procedure. Optimal extraction procedure was then performed using decaffeinated green tea leaves, which were obtained by high-pressure extraction with CO₂, when 98% of caffeine was selectively isolated without significant impact on valuable catechins.     

Flavonols of lotus (<Emphasis Type="Italic">Nelumbo nucifera,</Emphasis> Gaertn.) seed epicarp and their antioxidant potential

Large amounts of fresh seed epicarp of Nelumbo nucifera Gaertn. (FSENN) are discarded in China without any utilization. The aim of this study was to identify the flavonols found in a fraction of an extract of FSENN, and to measure their levels and investigate antioxidant properties. Glycosylated flavonols in fraction 2 (Fr2) from the extract of FSENN and their aglycones were identified by HPLC-ESI–MS² (negative mode), and six glycosylated and one aglycone flavonols in Fr2 were found. We also quantified flavonol aglycones (myricetin, quercetin, kaempferol and isorhamnetin) using HPLC method. The result showed that the quercetin content (10.2 mg/g of dry fraction) was higher than that of other aglycones. Antioxidant properties of Fr2 were evaluated in vitro by a number of methods including 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, the β-carotene bleaching method, and hydroxyl radical and hydrogen peroxide scavenging ability using the chemiluminescence method. This antioxidant potential in terms of IC₅₀ values was 5.48, 40 ± 0.14 and 0.62 ± 0.05 μg (dry Fr2)/mL on DPPH radicals, hydroxyl radicals and hydrogen peroxide, respectively. The Fr2 also exhibited antioxidant property in the β-carotene bleaching assay. In total, it possesses high levels of flavonol compounds with high antioxidant potential, and it is beneficial for the treatment or prevention of a variety of diseases and has nutraceutical potential.     

Study of flavonoids in aqueous spinach extract using positive electrospray ionisation tandem quadrupole mass spectrometry

The presence of three flavonols (quercetin, kaempferol, myricetin) and two flavones (apigenin, luteolin) were investigated in the extract of fresh spinach leaves. Aqueous spinach extracts were prepared with a leaf/water ratio of 1:2 at 80 °C for 30 min stirring. Ferric ammonium sulphate method was used for measuring total polyphenols in the extracts and expressed as catechins and tannic acid equivalents. The flavonoids glycosides in the extract were hydrolysed to their aglycons with 1.2 M HCl in boiling 50% water methanol solution. The resulting aglycons were identified and quantified by a C18 reverse phase high-performance liquid chromatography (RP-HPLC). Furthermore, the results were confirmed by HPLC coupled to an electrospray ionisation tandem triple-quadrupole mass spectrometer ESI-MS performing low-energy collision induced dissociation (CID-MS/MS) in the collision cell (HPLC-ESI-MS/MS). Analyses were made in the multiple reaction monitory (MRM) mode. Results showed that total polyphenols contents in fresh spinach leaves were 270 mg kg⁻¹ and 390 mg kg⁻¹ as tannic acid and catechin equivalents, respectively, in which, major flavonoids aglycons were apigenin (170 mg kg⁻¹), quercetin (50 mg kg⁻¹) and kaempferol (30 mg kg⁻¹).     

Flavonol glycosides and antioxidant capacity of various blackberry and blueberry genotypes determined by high‐performance liquid chromatography/mass spectrometry

Flavonol glycoside composition and content in blueberry and blackberry extracts were determined using a high‐performance liquid chromatographic (HPLC) separation method coupled with photodiode array (PDA) and mass spectrometric (MS) detection. The hydrophilic antioxidant capacities of crude and fractionated flavonol extracts were also determined by the oxygen radical‐absorbing capacity (ORAC_FL) and photochemiluminescence (PCL) assays. Eight flavonols of quercetin and quercetin–sugar conjugates were identified in Kiowa blackberry, namely rutinoside, galactoside, methoxyhexoside, glucoside, pentoside, [6″‐(3‐hydroxy‐3‐methylglutaroyl)]‐β‐galactoside, glucosylpentoside and oxalylpentoside. Thirteen flavonols were detected in Ozarkblue blueberry. Of these, myricetin 3‐hexoside and 12 quercetin–sugar conjugates, namely rutinoside, galactoside, methoxyhexoside, glucoside, pentoside, glucosylpentoside, caffeoylglucoside, oxalylpentoside, rhamnoside, dimethoxyrhamnoside, acetylgalactoside and acetylglucoside, were identified. In Bluecrop blueberry, two additional quercetin–sugar conjugates were identified, namely glucuronide and caffeoylgalactoside. Quercetin glycosides accounted for 75% of total flavonols in the blueberry genotypes. Total flavonol contents ranged from 99 to 150 mg kg^?1 for blackberries and from 192 to 320 mg kg^?1 for blueberries. Quenching of peroxyl and superoxide anion radicals by the flavonol fractions ranged from 1.5 to 2.3 mmol Trolox equivalents (TE) kg^?1 and from 0.5 to 0.7 mmol TE kg^?1 respectively for blackberries and from 2.9 to 5.2 mmol TE kg^?1 and from 0.8 to 1.4 mmol TE kg^?1 respectively for blueberries. The HPLC method allowed for complete separation and identification of flavonols commonly found in blackberries, and blueberries. Our results showed that blueberry and blackberry genotypes varied significantly in flavonol content and antioxidant capacity. Even though total flavonol content did not correlate well with antioxidant capacity, their ability to scavenge peroxyl and superoxide anion radicals was apparent. Copyright © 2005 Society of Chemical Industry     

Intrinsic 42Ca-Labelling of Green Bean Pods for Use in Human Bioavailability Studies

A hydroponic growth procedure which enables the intrinsic ⁴²Ca-labelling of green beans ( Phaseolus vulgaris L) has been developed. Whole-plant Ca influx was measured from planting through the period of pod expansion for a crop of 60 plants grown hydroponically in a 3m²area. Total Ca influx was 10·1mmol per plant; 35% of this influx occurred during the period of pod growth. Plants were labelled with ⁴²Ca via the nutrient solution during the period of pod expansion; isotopic composition of harvested pods was nearly identical to that of the administered solution. Recovery of isotopic tracer at harvest was as follows: pods 8·4%; leaves, 61·1%; stems, 17·1%, roots, 9·0%. Pod yield was 98·8g FW per plant. ⁴²Ca-labelled green beans can be used safely to investigate Ca bioavailability in humans.     

Pea and Broad Bean Pods as a Natural Source of Dietary Fiber: The Impact on Texture and Sensory Properties of Cake

Attention has focused on bakery products such as cake which is one of the most common bakery products consumed by people in the world. Legume by‐products, pea pods (PPs) (Pisum sativum L.) and broad bean pods (BBPs) (Vicia faba L.) mediterranean (Tunisian), has been studied for its high dietary fiber content (PP: 43.87 g/100 g; BBP: 53.01 g/100 g). Protein content was also a considerable component for both by‐products. We investigated the effect of substituted of 5%, 10%, 15%, 20%, 25%, and 30% of PP and BBP flours on the sensory and technological properties in cake. Cakes hardness increased whereas L^* and a^* color values decreased. The overall acceptability rate showed that a maximum of 15% of PP and BBP flours can be added to prepare acceptable quality cakes.