Physicochemical analysis of breads enriched with spices from Peru and Hungary

Bread has an important role in our diet due to its composition and affordable price, this product normally made with heath flour, salt and yeast. The elaboration process can affect the bioactive compounds. Moreover, by adding spices we can enrich their nutritional value, which is beneficial for our health Due to their antioxidant content. The aim of the research is to determine the elemental composition, total phenolic and flavonoid content of the native spices from Peru and Hungary and enriched breads with them, contrast the results and recognize the variation of them. The analysis was developed in laboratories of Debrecen University of Food Sciences where the preparation of the bread samples was made with the spices cumin, rocoto, huacatay, black pepper from Peru and basil, oregano, rosemary, dill from Hungary. Inductively Coupled Plasma Optical Emission Spectrometer (ICP-OES), (Thermo Scientific iCAP 6300 Cambridge, UK) was the analytical technique used for the analysis to determine how much of certain elements are in a bread sample made with the spices. The element analysis in the breads elaborated with spices from both countries showed an increase in element characteristics. The enrichment with dill showed the highest potassium, sulphur and copper concentrations. Addition of basil caused the highest calcium, magnesium, copper and strontium contents. Enrichment of bread with huacatay showed the highest boron, barium, manganese and zinc concentrations. Addition of rosemary caused the highest aluminium content. The highest iron content was determined in enriched bread with comino and this spice caused high magnesium concentration too. Huacatay showed the highest total phenolic content followed by rosemary and oregano, same result was shown in enriched breads, on the other hand the lowest total phenolic content was measured in comino and the enriched bread with black pepper had the lower content of TPC. For flavonoid content of spices, rosemary showed the highest flavonoid content and rocoto the lowest, which is 19-times lower in flavonoid content. The enriched bread with rosemary and rocoto showed the same results. Based on the results of NRV, significant amount of potassium were obtain in samples of enriched breads with all spices (> 300 mg K /100 g bread). For calcium, only enriched breads with basil, oregano and huacatay showed significant content (> 120 mg Ca/ 100 g bread).