Radical scavenging activity of extruded corn gruels with addition of linden inflorescence

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.

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“…The final result was the average of three replicates. The antioxidant activity was calculated with the following formula [ 31 ]:

where A 0 is the absorbance of the reference sample and A 1 is the absorbance of the sample with tested extracts.…”

Section: Methodsmentioning

confidence: 99%

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

Kasprzak

Oniszczuk

Wójtowicz

et al. 2018

Journal of Analytical Methods in Chemistry

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“…The radical‐scavenging activity of the extracts was determined spectrophotometrically against DPPH radical (Oniszczuk and others ). Concentration of DPPH used for the experiment was equal 0.1 mM (4 mg of the free radical and 100 mL of methanol).…”

Section: Methodsmentioning

confidence: 99%

“…The final result was the average of 3 replicates. The antioxidant activity was calculated with the formula (1) (Oniszczuk and others ):

% DPPH r a d i c a l s c a v e n g i n g a b i l i t y (%) \frac{A_{0} - A_{1}}{A_{0}} \times 100

where A 0 is the absorbance of the reference sample, A 1 is the absorbance of the sample with tested extracts.…”

Section: Methodsmentioning

confidence: 99%

Gluten‐Free Precooked Rice‐Yellow Pea Pasta: Effect of Extrusion‐Cooking Conditions on Phenolic Acids Composition, Selected Properties and Microstructure

Bouasla

Wójtowicz

Zidoune

et al. 2016

Journal of Food Science

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Rice/yellow pea flour blend (2/1 ratio) was used to produce gluten-free precooked pasta using a single-screw modified extrusion-cooker TS-45. The effect of moisture content (28%, 30%, and 32%) and screw speed (60, 80, and 100 rpm) on some quality parameters was assessed. The phenolic acids profile and selected pasta properties were tested, like pasting properties, water absorption capacity, cooking loss, texture characteristics, microstructure, and sensory overall acceptability. Results indicated that dough moisture content influenced all tested quality parameters of precooked pasta except firmness. Screw speed showed an effect only on some quality parameters. The extrusion-cooking process at 30% of dough moisture with 80 rpm is appropriate to obtain rice-yellow pea precooked pasta with high content of phenolics and adequate quality. These pasta products exhibited firm texture, low stickiness, and regular and compact interne structure confirmed by high score in sensory overall acceptability.

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“…Phytosterols: Phytosterols are plant sterols structurally similar to cholesterol that compete with cholesterol for micelle formation in the intestinal lumen and inhibit cholesterol absorption. Because they have very low systemic absorption and are already present in healthy diets, increasing the intake of phytosterols may be a practical way to reduce obesity and coronary heart disease with minimum risk [100].…”

Section: Secondary Plant Metabolitesmentioning

confidence: 99%

Secondary Metabolites, Dietary Fiber and Conjugated Fatty Acids as Functional Food Ingredients against Overweight and Obesity

Kasprzak

Wojtunik-Kulesza

Oniszczuk

et al. 2018

Natural Product Communications

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Obesity is a common serious health problem leading to many serious health disorders. This phenomenon is defined as the over-storage of lipids in adipose tissue that occurs when there is an imbalance between the energy intake and energy used. During obesity, many metabolic alterations occur that can damage several organs, such as vascular or skeletal muscle resulting in the dysfunction of these tissues. In this review, we will discuss molecular genetics and causes of obesity, some of the disorders related to human obesity as well as anti-obesity tool. An interesting solution to the obesity problem is natural substances, revealing anti-obesity activity, as well as functional food enriched with aforementioned substances. Functional foods are products exhibiting a potentially positive effect on health beyond basic nutrition. They contain well-known biologically active natural compounds, which promote optimal health and reduce the risk of many diseases, including obesity.

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Radical scavenging activity of extruded corn gruels with addition of linden inflorescence

Cited by 19 publications

References 34 publications

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

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

Gluten‐Free Precooked Rice‐Yellow Pea Pasta: Effect of Extrusion‐Cooking Conditions on Phenolic Acids Composition, Selected Properties and Microstructure

Secondary Metabolites, Dietary Fiber and Conjugated Fatty Acids as Functional Food Ingredients against Overweight and Obesity

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