番石榴叶提取物对无糖面包品质及抗氧化能力的影响

目的：开发一种无糖、抗氧化、低成本的面包。方法：将番石榴叶提取物和新橙皮苷二氢查耳酮作为功能性配料添加到面包中，通过检测面包的比容、质构、保水性能、自由基清除能力对其品质和抗氧化能力进行分析。结果：番石榴提取物的添加量与面包综合品质之间不存在明显的线性关系，但是番石榴提取物的添加量与面包的总酚含量、DPPH自由基和羟基自由基清除率呈正相关。当番石榴叶提取物添加量为7.5%时，制备出的面包综合品质最佳、感官评价达78.6分，且面包总酚含量、DPPH自由基和羟基自由基清除率能力分别提升了85%，70.3%，141.7%，面包具有较强抗氧化能力。结论：添加番石榴叶提取物能够改善无糖面包品质，大幅提升其抗氧化能力。

Effects of Guava leaf extract on the quality and antioxidant capacity of sugar free bread

Objective: In order to develop a sugar-free, antioxidant and low-cost bread. Methods: Guava leaf extract and neohesperidin dihydrochalcone were added as functional ingredients to the bread. The specific volume, texture, water retention and free radical scavenging capacity of bread were tested to analyze its quality and antioxidant capacity. Results: There was no obvious linear relationship between the additive amount of the guava leaf extract and the comprehensive quality of the bread, but the additive amount of guava extract was positively correlated with the total phenolic content, DPPH+ and hydroxyl radical scavenging of bread. When the additive amount of the guava leaf extract was 7.5%, the comprehensive quality of the produced bread was the best. The sensory evaluation reached 78.6 points and the total phenolic content, DPPH⁺ and hydroxyl radical scavenging rate of the bread were increased to 85%, 70.3% and 141.7%, respectively. The bread had a strong antioxidant capacity. Conclusion: The quality and the sensory score of sugar-free bread treated with Guava leaf extract were increased and the antioxidant capacity has been greatly improved.