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

100%
Oniszczuk A., Oniszczuk T., Wójtowicz A., Wojtunik K., Kwaśniewska A., Waksmundzka-Hajnos M.
Open Chemistry
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2015
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vol. 13
|
issue 1
EN
Antioxidant activity is one of the most desirable properties of natural compounds. Among these substances are phenolic compounds which exhibit excellent antiradical activity. The main aim of the present study was determination of the free radical scavenging activity of gruels with 5, 10 and 20% addition of linden inflorescence. The studies were based on two methods: TLC-bioautographic assay and spectrophotometric analysis using DPPH (2,2-diphenyl-1-picrylhydrazyl radical). The obtained results indicate that the radical scavenging properties of the extracts are positively correlated with the content of phenolic compounds in gruels and that a high-temperature extrusion process does not deactivate antioxidant polyphenolic compounds.
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Extruded corn gruels containing linden flowers: quantitation of phenolic compounds and selected quality characteristics

84%
Oniszczuk A., Wójtowicz A., Oniszczuk T., Olech M., Nowak R., Wojtunik K., Klimek M., Krawczyk W., Hajnos M.
Open Chemistry
|
2015
|
vol. 13
|
issue 1
EN
Extrusion-cooking of plant materials may enhance antioxidant activity and improve health benefits. Selected antioxidant polyphenols in extruded corn gruels enriched with different amounts of linden flowers were determined by LC-ESI-MS/MS and quality characteristics were determined. Phenolic content increased with Tiliae inflorescentia addition and was not decreased by high-temperature extrusion. Linden flower incorporation into instant gruels should be limited to 10% to retain acceptable sensory properties.
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