This study focused on the functional properties of bread incorporated with spearmint (S) aqueous extract (S1 = 0% (control), S2 = 2.5%, S3 = 5.0% and S4 = 7.5%) by measuring total phenolic content (TPC), DPPH radical scavenging activity, and ferrous-ion chelating (FIC) ability. Additionally, spearmint bread samples were compared with commercially available bread, including Roti Canai, White Bread (WB), Wheat germ bread (WG), Wholemeal bread (WM). Sensory evaluation was also investigated for spearmint bread samples. The presence of different concentrations of spearmint aqueous extract increased (p < 0.05) TPC, DPPH radical scavenging activity, and FIC ability of bread compared to S1 and all spearmint bread samples presented concentration-dependent. The addition of spearmint aqueous extract (5.0% and 7.5%) showed an almost twofold increase in DPPH radical scavenging activity compared to S1 (55 ± 0.3%). DPPH radical scavenging activity of S3 and S4 bread was higher (p < 0.05) than commercially available bread (WM and WG) whereas S2 bread had significantly higher DPPH inhibition activity than WB. However, both TPC and FIC ability of spearmint-containing bread samples were lower (p < 0.05) with that of commercially available bread. The spearmint bread (S2) showed the highest organoleptic properties among spearmint bread. In conclusion, spearmint is a promising food additive to increase antioxidant content in bread.

这项研究通过测量总酚含量，着重研究了掺有留兰香（S）水提取物（S 1 = 0％（对照），S 2 = 2.5％，S 3 = 5.0％和S 4 = 7.5％）的面包的功能特性。（TPC），DPPH自由基清除活性和亚铁离子螯合（FIC）能力。另外，将留兰香面包样品与市售面包进行比较，包括Roti Canai，白面包（WB），小麦胚芽面包（WG），全麦面包（WM）。还研究了留兰香面包样品的感官评价。 与面包相比，不同浓度的留兰香水浸液的存在增加了面包的TPC，DPPH自由基清除活性和FIC能力（p <0.05）S 1和所有留兰香面包样品均呈浓度依赖性。与S 1（55±0.3％）相比，添加留兰香水提取物（5.0％和7.5％）显示DPPH自由基清除活性几乎提高了两倍。S 3和S 4面包的DPPH自由基清除活性 高于市售面包（WM和WG）（p <0.05），而S 2面包的DPPH抑制活性明显高于WB。然而，含留兰香的面包样品的TPC和FIC能力均低于 市售面包（p <0.05）。留兰香面包（S2）在留兰香面包中表现出最高的感官特性。总之，留兰香是增加面包中抗氧化剂含量的有前途的食品添加剂。