TY  - JOUR
A1  - Klopsch, Rebecca
A1  - Baldermann, Susanne
A1  - Voss, Alexander
A1  - Rohn, Sascha
A1  - Schreiner, Monika
A1  - Neugart, Susanne
T1  - 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
JF  - Foods
N2  - 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.
KW  - narrow-banded UVB
KW  - thermal processing
KW  - antioxidant activity
KW  - kale
KW  - pea
KW  - flavonoids
KW  - carotenoids
Y1  - 2019
U6  - https://doi.org/10.3390/foods8100427
SN  - 2304-8158
VL  - 8
IS  - 10
PB  - MDPI
CY  - Basel
ER  -