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Journal of food composition and analysis : an official publication of the United Nations University, International Network of Food Data Systems v.64 pt.2, 2017년, pp.147 - 155   SCIE
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Analysis of the content of bioactive compounds in selected flours and enriched extruded corn products

Kolniak-Ostek, Joanna (Department of Fruit,Vegetable and Plant Nutraceutical Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland ); Kita, Agnieszka (Department of Food Storage and Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland ); Pęksa, Anna (Department of Food Storage and Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland ); Wawrzyniak, Agata (Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW-WULS), Nowoursynowska 159C, 02-776 Warsaw, Poland ); Hamułka, Jadwiga (Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW-WULS), Nowoursynowska 159C, 02-776 Warsaw, Poland ); Jeznach, Maria (Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW-WULS), Nowou ); Danilčenko, Honorata ( ); Jariene, Elvyra ( );
  • 초록  

    Abstract The aim of this study was to identify the phenolic compounds in the amaranth, pumpkin and Jerusalem artichoke and compare the content of phenolic compounds and carotenoids, as well as antioxidant capacity in flours and extruded corn snacks enriched with different additives. The addition of 10% flour from pumpkin tissue, Jerusalem artichoke and amaranth seeds was used during extrusion. Twenty phenolic compounds in amaranth, twenty-six in Jerusalem artichoke and sixteen in pumpkin were determined in the examined samples using the UPLC-PDA-Q/TOF-MS method. The addition of flours to snacks increased phenolics and carotenoids concentration. The highest lutein and β-carotene concentration (262.7μg/100g) was reported in snacks with the addition of pumpkin flour, while the highest polyphenolics content (1034.2mg/100g) in snacks obtained with Jerusalem artichoke flour. The use of 10% Jerusalem artichoke and amaranth flours in the corn snacks production may significantly increase the content of polyphenolic compounds in newly designed products, while the use of pumpkin flour may increase the content of polyphenols and carotenoids (mainly lutein) simultaneously affecting the antioxidant capacity of the final product. Highlights The polyphenols in the 3 flours (Jerusalem artichoke, pumpkin, amaranth) were identified. Phenolics, carotenoids, antioxidant capacity in flours and snacks were determined. Amaranth and J. artichoke flours increased polyphenol content in corn snacks. Pumpkin flour increased carotenoids (lutein) content in corn snacks.


  • 주제어

    Food composition .   Food analysis .   Phenolics .   Betalains .   Carotenoids .   Antioxidant capacity .   Amaranth (Amaranthus cruentus L.   ) .   Pumpkin (Cucurbita maxima L.   ) .   Jerusalem artichoke (Helianthus tuberosus L.   ) .   Extruded corn snacks.  

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