TY  - GEN
A1  - Klopsch, Rebecca
A1  - Baldermann, Susanne
A1  - Voss, Alexander
A1  - Rohn, Sascha
A1  - Schreiner, Monika
A1  - Neugart, Susanne
T1  - Bread enriched with legume microgreens and leaves
BT  - ontogenetic and baking-driven changes in the profile of secondary plant metabolites
T2  - Postprints der Universität Potsdam : Mathematisch-Naturwissenschaftliche Reihe
N2  - Flavonoids, carotenoids, and chlorophylls were characterized in microgreens and leaves of pea (Pisum sativum) and lupin (Lupinus angustifolius) as these metabolites change during ontogeny. All metabolites were higher in the leaves for both species. Acylated quercetin and kaempferol sophorotrioses were predominant in pea. Genistein and malonylated chrysoeriol were predominant in lupin. Further, the impact of breadmaking on these metabolites using pea and lupin material of two ontogenetic stages as an added ingredient in wheat-based bread was assessed. In "pea microgreen bread" no decrease of quercetin was found with regard to the non-processed plant material. However kaempferol glycosides showed slight decreases induced by the breadmaking process in "pea microgreen bread" and "pea leaf bread." In "lupin microgreen bread" no decrease of genistein compared to the non-processed plant material was found. Chrysoeriol glycosides showed slight decreases induced by the breadmaking process in "lupin microgreen bread" and "lupin leaf bread." In all breads, carotenoids and chlorophylls were depleted however pheophytin formation was caused. Thus, pea and lupin microgreens and leaves are suitable, natural ingredients for enhancing health-promoting secondary plant metabolites in bread and may even be used to tailor bread for specific consumer health needs.
T3  - Zweitveröffentlichungen der Universität Potsdam : Mathematisch-Naturwissenschaftliche Reihe - 1064 
KW  - ontogeny
KW  - microgreen
KW  - pea
KW  - lupin
KW  - flavonoid
KW  - carotenoid
KW  - thermal processing of food
Y1  - 2021
U6  - http://nbn-resolving.de/urn/resolver.pl?urn:nbn:de:kobv:517-opus4-468707
SN  - 1866-8372
IS  - 1064
ER  - 
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  -