Eur Food Res Technol (2010) 231:309–319 DOI 10.1007/s00217-010-1288-5 123 ORIGINAL PAPER EVect of the addition of air-classiWed barley Xours on the lipid stability of bakery products Vito Verardo · Ylenia Riciputi · Maria Carmela Trivisonno · Emanuele Marconi · Maria Fiorenza Caboni Received: 16 November 2009 / Revised: 7 April 2010 / Accepted: 11 April 2010 / Published online: 27 April 2010  Springer-Verlag 2010 Abstract Whole grains are a potential source of dietary antioxidants, and their phenolic compounds play a potential role in the prevention of lipid oxidation. In the present study, the barley coarse fraction was tested as a source of phenolic compounds to minimize lipid oxidation in bakery products (tarallini) during storage. The content of phenolic compounds in wheat and barley Xours and in their mixtures was evaluated by capillary electrophoresis. Three recipes of tarallini were formulated containing diVerent levels of bar- ley coarse fraction (0, 20, 50%, w/w) and either extravirgin olive oil or sunXower oil. Samples were stored for 6 months and analysed every 3 months. The peroxide value was used to establish the primary oxidation state; secondary oxidation products were also evaluated (oxidized fatty acid and diene and triene conjugated by UV). All samples showed an increase in lipid oxidation during storage. The increase in peroxide values after 6 months was in the range of 183–574%. Tarallini prepared with sunXower oil showed the highest lipid oxidation. Antioxidant eVects were not observed with the coarse fraction phenolic compounds. Keywords Bakery · Barley coarse fraction · Phenolic compounds · Capillary electrophoresis · Lipid oxidation · Peroxide value · Oxidized fatty acid · Conjugated dienes and trienes Introduction Antioxidant in food may be deWned as any substance that is capable of delaying, retarding or preventing the develop- ment of rancidity or oV Xavours in food due to oxidation [1]. Some cereal products contain added fat, mostly hydro- genated edible oil and/or Wllings that are also rich in fat. Addition of antioxidants may be useful in such products as the shelf life can be very long [2]. Technological treatment causes profound changes in the structure, chemical composition, and nutritional value of cereal/grain-based foods [3], and the addition of antioxi- dants to foods can result in more stable products. Two diVerent forms of antioxidants are available, natural and synthetic, although the use of the latter is now restricted due to concerns over toxicity [4]. The addition of benzoin, chlorogenic acid or quercetin has been shown to retard hexanal formation in extruded oat cereals, and the former is the most eVective in controlling peroxide values and formation of conjugated dienes. Conju- gated diene formation is inversely related to the concentra- tion of quercetin [5]. Reddy and co-workers [6] evaluated the eVects of addi- tion of plant extracts on the stability of fat in biscuits, which provided excellent antioxidant eVect on biscuits compared to the eVect of BHA. The eVects on lipid oxidation of antioxidant-rich plant material in extruded cornmeal were evaluated by Camire et al. [7]. V. Verardo (&) · Y. Riciputi · M. F. Caboni Dipartimento di Scienze degli Alimenti, Alma Mater Studiorum Università di Bologna, Piazza Goidanich 60, 47023 Cesena (FC), Italy e-mail: vito.verardo@unibo.it M. C. Trivisonno MoliseInnovazione ScientiWc and Technological Park, Via De Sanctis snc, 86100 Campobasso (CB), Italy E. Marconi Dipartimento di Scienze e Tecnologie Agro-Alimentari Ambientali e Microbiologiche (DISTAAM), Università del Molise, via De Sanctis snc, 86100 Campobasso (CB), Italy