Spelt (Triticum spelta) is a type of grain that has recently been rediscovered. Whole spelt grains are important source of bioactive compounds, which may reduce oxidative stress in human body. In our research the impact of added sprouted spelt grains (KPZ) on the content of antioxidants (AO) in bread was studied. Samples were analysed spectrophotometrically using the Folin-Ciocalteu (FC) reagent, the DPPH radical and the ABTS radical. The results were expressed as the equivalent of chlorogenic acid and it was determined that in bread without and with the addition of KPZ, most of the compounds with antioxidative activity are in bound form, regardless of the method used. The higher addition of sprouted spelt grains did not necessarily result into higher AO value of the final product, however, the use of KPZ was found to be justified in all cases. The addition of 15 % of KPZ would be recommended, which improved the reactivity of bound phenolic compounds (FS) in bread for 22 % in the FC test, 26 % in the DPPH test and 36 % in the ABTS test, and the reactivity of the extractable FS for 131 % in the FC test, 457 % in the DPPH test and 186 % in the ABTS test compared to the control without KPZ. The development of functional products such as bread with the addition of KPZ is especially important for people consuming too little whole grain cereals and AO.
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