Please use this identifier to cite or link to this item:https://hdl.handle.net/20.500.12259/90926
Type of publication: Straipsnis Clarivate Analytics Web of Science ar/ir Scopus / Article in Clarivate Analytics Web of Science or / and Scopus (S1)
Field of Science: Agronomija / Agronomy (A001)
Author(s): Kolniak-Ostek, Joanna;Kita, Agnieszka;Pęksa, Anna;Wawrzyniak, Agata;Hamułka, Jadwiga;Jeznach, Maria;Danilčenko, Honorata;Jarienė, Elvyra
Title: Analysis of the content of bioactive compounds in selected flours and enriched extruded corn products
Is part of: Journal of Food Composition and Analysis. San Diego : Academic Press-Elsevier Science, 2017, Vol. 64, iss. 2
Extent: p. 147-155
Date: 2017
Keywords: 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
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 (262.7 μg/100 g) was reported in snacks with the addition of pumpkin flour, while the highest polyphenolics content (1034.2 mg/100 g) 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
Internet: https://hdl.handle.net/20.500.12259/90926
Affiliation(s): Vytauto Didžiojo universitetas
Žemės ūkio akademija
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications

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