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- Title
Nutrient Composition and Antioxidant Performances of Bread-Making Products Enriched with Stinging Nettle (Urtica dioica) Leaves.
- Authors
Maietti, Annalisa; Tedeschi, Paola; Catani, Martina; Stevanin, Claudia; Pasti, Luisa; Cavazzini, Alberto; Marchetti, Nicola; Esteve, Maria J; Blesa, Jesus
- Abstract
Stinging nettle (Urtica dioica) is an edible plant, well-known for its nutritional and nutraceutical properties. Stinging nettle leaves are typically rich in fibers, minerals and vitamins, as well as antioxidant compounds, i.e., polyphenols and carotenoids. Due to these reasons, since ancient times stinging nettle has been widely used in Italy as an ingredient in foods and beverages as a therapeutic agent. This work provides an investigation focused on bread enrichment with nettle leaves and the improvement of bread proximate composition in minerals, fibers and antioxidant compounds during product preparation. The comparison between plain and nettle enriched white bread shows a significant increase in fibers and nutrients, i.e., calcium and copper levels. Nettle enrichment also provides an increase in lutein and β-carotene, as well as in total phenols and antioxidant activity. These last two nutritional elements are remarkably high in enriched bread and it has been found that phenolic concentration increases during breadmaking steps, from kneading to primary dough fermentation and from secondary fermentation of shaped loaves to baking.
- Subjects
ITALY; STINGING nettle; LUTEIN; ANTIOXIDANTS; EDIBLE plants; CAROTENOIDS; BREAD
- Publication
Foods, 2021, Vol 10, Issue 5, p938
- ISSN
2304-8158
- Publication type
Article
- DOI
10.3390/foods10050938