Untargeted metabolomics analysis reveals improved phenolic profile in whole wheat bread with yerba mate and the effects of the bread-making process.

Untargeted metabolomics analysis was applied to evaluate the phenolic profile of whole wheat bread with yerba mate (YM) during the bread-making process (flour, dough and bread). The free, bound and total phenolic contents of the samples evaluated by the Folin-Ciocalteu method showed the highest values for the flour, dough and bread samples prepared with 4.5% YM in fine and medium particle sizes (flour 181.48 - 175.26 mg GAE/g; dough 149.62 - 141.40 mg GAE/g; and bread 148.32 - 147.00 mg GAE/g). Globally, 104 phenolic compounds were tentatively identified, belonging to the five subclasses: flavonoids (35), phenolic acids (32), other polyphenols (10), stilbenes (2) and lignan (1). Of these compounds, 24 had the same m/z but showed different fragmentation profiles. A higher number of polyphenols was identified in the bound extracts (77%) than in the free extracts (59%). The addition of 4.5% of YM promoted an improved and more abundant profile of phenolic compounds in the dough and bread. The major compounds found in the samples containing YM were 5-caffeoylquinic acid and caffeic acid. The baking process did not adversely affect the abundance of phenolic compounds. The bread-making process positively affected the phenolic profile due to the release of bound phenolic compounds. At the same time, the addition of YM as a natural ingredient promoted an increase in the polyphenols in the bread.