Exploring the potential of wild leek (Allium ampeloprasum L.) as a functional ingredient in wheat bread: phytochemical analysis and integration into sustainable food systems

The aim of this study was to use wild leek (Allium ampeloprasum L.), an underutilized plant resource, to support sustainable practices in food production. Drying methods significantly influence the phytochemical composition and antioxidant properties of leek leaves. In this study, oven-drying at 40 °C and microwave-drying at 100 W were compared to air-drying at room temperature. Air-dried leek leaves at room temperature (L-RT) showed the highest abundance of identified compounds, with quercitrin (771 µg/g extract) and quercetin (303 µg/g extract) being the major compounds (∼70% of total compounds). Due to its remarkable antioxidant potential, the L-RT was chosen for incorporation into bread formulation. A noticeable difference was evident between the control bread and those with increased levels of enrichment, as indicated by the ∆E measurement. At the highest enrichment level (F3), corresponding to 7 g L-RT/100 g wheat flour, ∆E values increased to 19.66 and 24.12 for the crust and crumb, respectively. Sensory evaluation revealed that F3 maintained acceptability, with an overall acceptability mean score exceeding 5 on a 6-point hedonic scale. Significantly, F3 showed higher phenolic content (71.03 mg GAE/100 g bread) compared to the control (15.35 mg GAE/100 g bread), consequently increasing DPPH• scavenging activity. These findings suggest leek’s potential as a functional ingredient in wheat bakery products.