Polyphenol Composition and Antioxidant Potential of Instant Gruels Enriched with Lycium barbarum L. Fruit

被引:24
作者
Olech, Marta [1 ]
Kasprzak, Kamila [2 ]
Wojtowicz, Agnieszka [3 ]
Oniszczuk, Tomasz [3 ]
Nowak, Renata [1 ]
Waksmundzka-Hajnos, Monika [2 ]
Combrzynski, Maciej [3 ]
Gancarz, Marek [4 ]
Kowalska, Iwona [5 ]
Krajewska, Anna [6 ]
Oniszczuk, Anna [2 ]
机构
[1] Med Univ Lublin, Dept Pharmaceut Bot, PL-20093 Lublin, Poland
[2] Med Univ Lublin, Dept Inorgan Chem, PL-20093 Lublin, Poland
[3] Univ Life Sci Lublin, Dept Thermal Technol & Food Proc Engn, PL-20612 Lublin, Poland
[4] Polish Acad Sci, Inst Agrophys, PL-20290 Lublin, Poland
[5] State Res Inst, Inst Soil Sci & Plant Cultivat, Dept Biochem & Crop Qual, PL-24100 Pulawy, Poland
[6] Med Univ Lublin, Dept Integrated Paediat Dent, PL-20094 Lublin, Poland
关键词
dietary polyphenols; liquid chromatography; functional food; instant gruels; goji fruit; antioxidant activity; extrusion-cooking; processing parameters; PERFORMANCE LIQUID-CHROMATOGRAPHY; PHENOLIC-COMPOUNDS; FUNCTIONAL FOODS; EXTRUSION; LEAVES; CONSTITUENTS; PROFILE;
D O I
10.3390/molecules25194538
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
Goji fruit (Lycium barbarum L.) has been identified as a polyphenolic compound plant source of noted richness. It also contains polysaccharides, carotenoids, vitamins and minerals, fatty and organic acids. The purpose of the presented research was to produce innovative instant corn gruels with various dry goji berry contents (1, 3 and 5%), to determine the level of included polyphenolic compounds (including individual free phenolic acids) and to assess the antioxidant properties of these functional-food products. A further objective was to identify the optimum value of one of the most important production parameter, the rotational speed of the extruder's screw during gruel processing. The undertaken chromatographic analysis (LC-ESI-MS/MS) showed a wide variety of available phenolic acids. In the samples with 5% addition of fruit, eight phenolic acids were detected, whereas in the corn gruel without additives, only five were noted. The antioxidant activity, the content of free phenolic acids and the sum of polyphenols increased with increase of the functional additive. For all goji content, screw speeds of 100 and 120 rpm rather than 80 rpm resulted in higher polyphenol amounts and greater Trolox equivalent antioxidant capacity, as well as higher ability to scavenge DPPH.
引用
收藏
页数:11
相关论文
共 38 条
[21]   Polyphenolic Content, Antioxidant and Antimicrobial Activities of Lycium barbarum L. and Lycium chinense Mill. Leaves [J].
Mocan, Andrei ;
Vlase, Laurian ;
Vodnar, Dan Cristian ;
Bischin, Cristina ;
Hanganu, Daniela ;
Gheldiu, Ana-Maria ;
Oprean, Radu ;
Silaghi-Dumitrescu, Radu ;
Crisan, Gianina .
MOLECULES, 2014, 19 (07) :10056-10073
[22]   Effects of different drying temperatures on the content of phenolic compounds and carotenoids in quinoa seeds (Chenopodium quinoa) from Finland [J].
Multari, Salvatore ;
Marsol-Vall, Alexis ;
Keskitalo, Marjo ;
Yang, Baoru ;
Suomela, Jukka-Pekka .
JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 2018, 72 :75-82
[23]   LC-ESI-MS/MS Analysis and Extraction Method of Phenolic Acids from Gluten-Free Precooked Buckwheat Pasta [J].
Oniszczuk, Anna .
FOOD ANALYTICAL METHODS, 2016, 9 (11) :3063-3068
[24]   Comparison of matrix-solid phase dispersion and liquid-solid extraction connected with solid-phase extraction in the quantification of selected furanocoumarins from fruits of Heracleum leskowii by high performance liquid chromatography [J].
Oniszczuk, Anna ;
Waksmundzka-Hajnos, Monika ;
Skaicka-Wozniak, Krystyna ;
Glowniak, Kazimierz .
INDUSTRIAL CROPS AND PRODUCTS, 2013, 50 :131-136
[25]   The Effect of Drying Temperature on the Phenolic Content and Functional Behavior of Flours Obtained from Lemon Wastes [J].
Patron-Vazquez, Jesus ;
Baas-Dzul, Lizzie ;
Medina-Torres, Nelly ;
Ayora-Talavera, Teresa ;
Sanchez-Contreras, Angeles ;
Garcia-Cruz, Ulises ;
Pacheco, Neith .
AGRONOMY-BASEL, 2019, 9 (09)
[26]   Analytical profiling of selected antioxidants and total antioxidant capacity of goji (Lycium spp.) berries [J].
Protti, Michele ;
Gualandi, Isacco ;
Mandrioli, Roberto ;
Zappoli, Sergio ;
Tonelli, Domenica ;
Mercolini, Laura .
JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS, 2017, 143 :252-260
[27]   Antioxidant activity applying an improved ABTS radical cation decolorization assay [J].
Re, R ;
Pellegrini, N ;
Proteggente, A ;
Pannala, A ;
Yang, M ;
Rice-Evans, C .
FREE RADICAL BIOLOGY AND MEDICINE, 1999, 26 (9-10) :1231-1237
[28]   Polysaccharide from Lycium barbarum L. leaves enhances absorption of endogenous calcium, and elevates cecal calcium transport protein levels and serum cytokine levels in rats [J].
Ren, Lupei ;
Li, Junjie ;
Xiao, Yunyan ;
Zhang, Yanyan ;
Fan, Junfeng ;
Zhang, Bolin ;
Wang, Liying ;
Shen, Xiaodong .
JOURNAL OF FUNCTIONAL FOODS, 2017, 33 :227-234
[29]   Nutritional aspects of food extrusion: a review [J].
Singh, Shivendra ;
Gamlath, Shirani ;
Wakeling, Lara .
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2007, 42 (08) :916-929
[30]   Natural Sources, Pharmacokinetics, Biological Activities and Health Benefits of Hydroxycinnamic Acids and Their Metabolites [J].
Sova, Matej ;
Saso, Luciano .
NUTRIENTS, 2020, 12 (08) :1-30