Phenolic Acid Content and Antioxidant Properties of Extruded Corn Snacks Enriched with Kale

Abstract

Prohealth food contains specific components which have positive influence on the health and well-being of the consumer. An important position among bioactive compounds occurs for polyphenols. Many results have indicated that an increased intake of phenolic compounds may reduce the risk of cardiovascular diseases and type 2 diabetes. The objective of the study was production of extruded corn snacks with addition (0, 2, 4, 6, and 8%) of kale (Brassica oleracea L. var. sabellica)—a polyphenol-rich plant. Afterwards, high-performance liquid chromatography-mass spectrometry (LC-ESI-MS/MS) and antioxidant activity analyses of snack extracts were performed. In the corn snacks enriched with kale, fifteen phenolic acids were indicated. These were protocatechuic, 4-OH-benzoic, vanillic, trans-caffeic, cis-caffeic, trans-p-coumaric, cis-p-coumaric, trans-ferulic, cis-ferulic, salicylic, gentisic, syringic, 3-OH-cinnamic, trans-sinapic, and cis-sinapic acids. Both the qualitative and quantitative content of polyphenols increased with the addition of B. oleracea. Data from spectrophotometric analyses of the samples showed high DPPH radical scavenging potential of snacks enriched with 4, 6, and 8% of kale. Snacks enriched with kale contain high level of phenolic acids and, therefore, have great potential to make a valuable source of natural antioxidants. High-temperature short-time extrusion-cooking process had no negative impact on polyphenol's activity.

Possibility to Save Water and Energy by Application of Fresh Vegetables to Produce Supplemented Potato-Based Snack Pellets

“…Drying processes are not indifferent towards inclusion of these nutritionally valuable components, some damage and some severe changes in the physicochemical and organoleptic properties can be observed. It must be remembered that incorporation of fresh vegetable also gives some nutritional benefits [22,43]. Moreover, dried products often have a longer shelf-life.…”

“…Kale is primarily a source of phytochemicals, such as polyphenols and vitamins. Moreover, it has high antioxidant capacity [22]. Leek includes bioactive compounds such as flavonoids, polysaccharides and glucosinolates, as well as numerous organosulfur compounds [23].…”

Side Streams of Broccoli Leaves: A Climate Smart and Healthy Food Ingredient

“…Most phenolic compounds have antioxidative properties, hence protecting the cells from, e.g., free radicals [27]. Furthermore, the phenolic compounds have been implicated as involved in improving the vascular health [28], lower the risk for developing certain types of cancer [29] and lower the risk of chronic inflammations [3,30]. Phenolic compound may also have an impact on the diversity of the gut microbiota, if they can reach the colon intact [26].…”

Genetic, Bio-Agronomic, and Nutritional Characterization of Kale (Brassica Oleracea L. var. Acephala) Diversity in Apulia, Southern Italy

“…Finally, this study also provides a first characterization of Apulian kale germplasm with respect to bioactive molecules and antioxidant proprieties. This is of great interest, as Brassica vegetables, and kale in particular, have gained the attention of the public and the scientific community for their health potential [31]. Notably, high variation with respect to flavonoid and anthocyanin content ( Table 5) indicates polymorphism in genes involved in the biosynthesis of these compounds and the possibility to exploit this feature for breeding purposes.…”