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Antioxidant and Anti-Inflammatory Potential and Consumer Acceptance of Wafers Enriched with Freeze-Dried Raspberry Pomace
Applied Sciences ( IF 2.838 ) Pub Date : 2021-07-24 , DOI: 10.3390/app11156807 Urszula Szymanowska , Monika Karaś , Justyna Bochnak-Niedźwiecka
Applied Sciences ( IF 2.838 ) Pub Date : 2021-07-24 , DOI: 10.3390/app11156807 Urszula Szymanowska , Monika Karaś , Justyna Bochnak-Niedźwiecka
In this study, the effect of the addition of freeze-dried raspberry pomace on the content of phenolic compounds and the antioxidant and anti-inflammatory activity of wafers was investigated. Particular attention was paid to the biological activity of the potentially bioavailable fraction of polyphenols extracted via gastro-intestinal digestion. In the basic recipe for the waffle dough, flour was replaced with freeze-dried raspberry pomace in the amount of 10%, 20%, 30%, 50%, and 75%. The content of total phenolic compounds, phenolic acids, flavonoids, and anthocyanins in ethanol and buffer extracts and after in vitro digestion increased with the increase in the addition of pomace. A similar relationship was noted for antioxidant properties: ability to neutralize ABTS—2,2′-Azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) and DPPH—1,1-diphenyl-2-picrylhydrazyl radicals, iron II chelating ability, and reduction power. The extracts obtained after the simulated digestion showed the highest activities, which confirms that the polyphenols are a potentially bioavailable fraction. Extracts from the fortified wafers effectively inhibited the activity of enzymes involved in the generation of free radicals and induction of inflammation, i.e., xanthine oxidase (XO), lipoxygenase (LOX), and cyclooxygenase 2 (COX-2). The lowest IC50 values were determined for extracts after in vitro digestion. The sensory evaluation of the prepared wafers showed that the wafers fortified with 20% pomace achieved optimal scores. Enrichment of confectionery products with waste products from the fruit and vegetable industry can be a good way to increase the proportion of biologically active polyphenols in the diet and brings benefits to the environment.
中文翻译:
富含冷冻干燥树莓果渣的威化饼的抗氧化和抗炎潜力以及消费者的接受度
在本研究中,研究了添加冻干覆盆子果渣对酚类化合物含量以及威化饼的抗氧化和抗炎活性的影响。特别关注通过胃肠消化提取的多酚的潜在生物可利用部分的生物活性。在华夫饼面团的基本配方中,面粉被替换为 10%、20%、30%、50% 和 75% 的冻干覆盆子果渣。乙醇和缓冲液提取物中的总酚类化合物、酚酸类、黄酮类和花青素的含量随着果渣添加量的增加而增加。抗氧化特性也有类似的关系:中和 ABTS-2,2'-Azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) 和 DPPH-1 的能力,1-diphenyl-2-picrylhydrazyl 自由基、铁 II 螯合能力和还原能力。模拟消化后获得的提取物显示出最高的活性,这证实了多酚是一种潜在的生物可利用级分。强化威化饼的提取物可有效抑制参与自由基产生和炎症诱导的酶的活性,即黄嘌呤氧化酶 (XO)、脂肪氧化酶 (LOX) 和环氧化酶 2 (COX-2)。体外消化后提取物的最低 IC50 值是确定的。对所制备的威化饼的感官评价表明,添加 20% 果渣的威化饼达到了最佳分数。
更新日期:2021-07-24
中文翻译:
富含冷冻干燥树莓果渣的威化饼的抗氧化和抗炎潜力以及消费者的接受度
在本研究中,研究了添加冻干覆盆子果渣对酚类化合物含量以及威化饼的抗氧化和抗炎活性的影响。特别关注通过胃肠消化提取的多酚的潜在生物可利用部分的生物活性。在华夫饼面团的基本配方中,面粉被替换为 10%、20%、30%、50% 和 75% 的冻干覆盆子果渣。乙醇和缓冲液提取物中的总酚类化合物、酚酸类、黄酮类和花青素的含量随着果渣添加量的增加而增加。抗氧化特性也有类似的关系:中和 ABTS-2,2'-Azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) 和 DPPH-1 的能力,1-diphenyl-2-picrylhydrazyl 自由基、铁 II 螯合能力和还原能力。模拟消化后获得的提取物显示出最高的活性,这证实了多酚是一种潜在的生物可利用级分。强化威化饼的提取物可有效抑制参与自由基产生和炎症诱导的酶的活性,即黄嘌呤氧化酶 (XO)、脂肪氧化酶 (LOX) 和环氧化酶 2 (COX-2)。体外消化后提取物的最低 IC50 值是确定的。对所制备的威化饼的感官评价表明,添加 20% 果渣的威化饼达到了最佳分数。