Bread Enriched With Legume Microgreens and Leaves-Ontogenetic and Baking-Driven Changes in the Profile of Secondary Plant Metabolites.

ABSTRACT: 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

SUBMITTER: Klopsch R 

PROVIDER: S-EPMC6106399 | biostudies-literature | 2018

REPOSITORIES: biostudies-literature