@article{KlopschBaldermannVossetal.2019,
  author    = {Klopsch, Rebecca and Baldermann, Susanne and Voss, Alexander and Rohn, Sascha and Schreiner, Monika and Neugart, Susanne},
  title     = {Narrow-Banded UVB Affects the Stability of Secondary Plant Metabolites in Kale (Brassica oleracea var. sabellica) and Pea (Pisum sativum) Leaves Being Added to Lentil Flour Fortified Bread: A Novel Approach for Producing Functional Foods},
  series = {Foods},
  volume    = {8},
  journal   = {Foods},
  number    = {10},
  publisher = {MDPI},
  address   = {Basel},
  issn      = {2304-8158},
  doi       = {10.3390/foods8100427},
  pages     = {20},
  year      = {2019},
  abstract  = {Young kale and pea leaves are rich in secondary plant metabolites (SPMs) whose profile can be affected by ultraviolet B (UVB) radiation. Carotenoids and flavonoids in kale and pea exposed to narrow-banded UVB, produced by innovative light-emitting diodes (LEDs), and subsequently used for breadmaking were investigated for the first time, thus combining two important strategies to increase the SPMs intake. Breads were also fortified with protein-rich lentil flour. Antioxidant activity in the 'vegetable breads' indicated health-promoting effects. Lentil flour increased the antioxidant activity in all of the 'vegetable breads'. While carotenoids and chlorophylls showed a minor response to UVB treatment, kaempferol glycosides decreased in favor of increasing quercetin glycosides, especially in kale. Additionally, breadmaking caused major decreases in carotenoids and a conversion of chlorophyll to bioactive degradation products. In 'kale breads' and 'pea breads', 20\% and 84\% of flavonoid glycosides were recovered. Thus, kale and pea leaves seem to be suitable natural ingredients for producing innovative Functional Foods.},
  language  = {en}
}