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Phenolic Acid Content and Antioxidant Properties of Extruded Corn Snacks Enriched with Kale
Joint Authors
Nowak, Renata
Kasprzak, Kamila
Oniszczuk, Tomasz
Wójtowicz, Agnieszka
Waksmundzka-Hajnos, Monika
Olech, Marta
Polak, Renata
Oniszczuk, Anna
Source
Journal of Analytical Methods in Chemistry
Issue
Vol. 2018, Issue 2018 (31 Dec. 2018), pp.1-7, 7 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2018-02-04
Country of Publication
Egypt
No. of Pages
7
Main Subjects
Abstract EN
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.
American Psychological Association (APA)
Kasprzak, Kamila& Oniszczuk, Tomasz& Wójtowicz, Agnieszka& Waksmundzka-Hajnos, Monika& Olech, Marta& Nowak, Renata…[et al.]. 2018. Phenolic Acid Content and Antioxidant Properties of Extruded Corn Snacks Enriched with Kale. Journal of Analytical Methods in Chemistry،Vol. 2018, no. 2018, pp.1-7.
https://search.emarefa.net/detail/BIM-1176531
Modern Language Association (MLA)
Kasprzak, Kamila…[et al.]. Phenolic Acid Content and Antioxidant Properties of Extruded Corn Snacks Enriched with Kale. Journal of Analytical Methods in Chemistry No. 2018 (2018), pp.1-7.
https://search.emarefa.net/detail/BIM-1176531
American Medical Association (AMA)
Kasprzak, Kamila& Oniszczuk, Tomasz& Wójtowicz, Agnieszka& Waksmundzka-Hajnos, Monika& Olech, Marta& Nowak, Renata…[et al.]. Phenolic Acid Content and Antioxidant Properties of Extruded Corn Snacks Enriched with Kale. Journal of Analytical Methods in Chemistry. 2018. Vol. 2018, no. 2018, pp.1-7.
https://search.emarefa.net/detail/BIM-1176531
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1176531