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Fortifying Bread with Each of Three Antioxidants¹

¹Cooperative investigation between the Agricultural Research Service, U.S. Dept. of Agriculture, and the Kansas Agricultural Experiment Station, Manhattan, KS. Contribution No. 96-542-J, Kansas Agricultural Experiment Station. Mention of a propriety product does not constitute an endorsement by the USDA. ²Graduate research assistant and professor, Dept. of Grain Science and Industry, Kansas State University, Manhattan, KS 66506. ³Present address: 1545 Food Sciences Bldg., Iowa State Univ., Ames, IA 50011. ⁴Corresponding author. Phone: 913/532-6161. Fax: 913/532-7010. ⁵Supervisory research chemist and research chemist, USDA-ARS, U.S. Grain Marketing and Production Research Center, Manhattan, KS 66502 and adjunct professors, Kansas State University.

White bread was fortified individually with fat-coated l-ascorbic acid (AsA), cold-water-dispersible (CWD) β-carotene, and CWD all-rac-α-tocopheryl acetate (ToAc) at levels of 64, 5, and 100 mg, respectively, of active ingredient per 100 g of flour (14% mb). The freshly baked puploaves retained 76, 67, and 96% of added antioxidant, respectively. To extract ToAc quantitatively from bread or dough, dimethyl sulfoxide (DMSO) gave better results than hexane, which indicated that ToAc was in a partially bound state. “Protein-encased” (PE) β-carotene did not impart a yellow color to bread crumb and had one-fourth higher retention in fresh bread when compared to CWD β-carotene. In loaves stored at 25°C for one to seven days, AsA disappeared rapidly and PE β-carotene disappeared slowly; CWD β-carotene and ToAc were stable. In spite of storage loss, bread fortified with PE β-carotene retained significantly higher levels of β-carotene when compared to CWD β-carotene. One serving size (one slice, 28 g) of three-day-old bread fortified with one of the three antioxidants was calculated to provide 7, 120–150, and 13–16%, respectively, of the adult recommended daily allowances (RDA) for vitamins C, E, and A. When bread was fortified with both fat-coated AsA and CWD β-carotene and stored for five days, no protecting effect on the retention of the antioxidants was found.