Effect of Fortification with Raspberry Juice on the Antioxidant and Potentially Anti-Inflammatory Activity of Wafers Subjected to In Vitro Digestion

Abstract

The aim of this study was to investigate the effect of raspberry juice addition on the content of phenolic compounds and the antioxidant activity of wafers. The research was carried out on non-supplemented wafers (control) and wafers in which water was replaced with raspberry juice in the amount of 10%, 20%, 50%, 75% and 100%. The potential bioavailability of the phenolic compounds after in vitro digestion was also determined. As shown by the consumer assessment, wafers in which the water was replaced with 100% raspberry juice turned out to be the best variant of the enriched wafers. The content of total phenolic compounds, flavonoids, phenolic acids, and anthocyanins in the tested products increased with the increasing amount of raspberry juice added to the wafers. The fortification of the wafers with raspberry juice had a positive effect on the antioxidant activity, expressed as the ability to neutralize free radicals ABTS (2,2′-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid)) and DPPH (di(phenyl)-(2,4,6-trinitrophenyl)iminoazanium), the ability to chelate iron ions, and as the reduction power. The simulated digestion increased the content of phenolic compounds and increased the antioxidant activity of the wafers. The ability to inhibit lipoxygenase and cyclooxygenase 1 and 2 (i.e., enzymes involved in the induction of inflammation), varied and depended on both the amount of raspberry juice added and the type of extract.

Determination of the antioxidant and mineral contents of raspberry varieties

“…To counteract oxidative stress, antioxidants are molecules in which single electrons or hydrogen atoms react to free radicals in oxidized cells and tissues (Maksimović et al, 2013;Tarasevičienė et al, 2020). As mentioned, raspberries are a rich source of natural antioxidants because it contains large amounts of phenols, flavonols, and anthocyanins and is, therefore, a free radical scavenger (Nardini & Garaguso, 2020;Szymanowska et al, 2021).…”

Investigation of using possibility of grape pomace in wafer sheet for wheat flour substitution

“…(2021) reported that the substitution of WF with rye, oat, barley, or corn flour had a negative effect on the sensory properties of wafers in terms of sensorial colour, texture, and taste acceptability. In a recent study, the replacement of water in wafer formulations with raspberry juice did not significantly affect the sensory properties of the wafers except the sensorial colour (Szymanowska et al ., 2021). In conclusion, although GP addition did not significantly affect the sensory properties such as texture, colour, taste, odour, and overall acceptability, the increasing particle perception with higher concentrations is a disadvantage for the consumption.…”

An Organic Solvent-Free Method for the Extraction of Ellagic Acid Compounds from Raspberry Wine Pomace with Assistance of Sodium Bicarbonate

“…However, metabolism studies have shown that ellagitannins with different polymerization degrees are hydrolyzed into single ellagic acid molecules and further metabolized in the small intestine and colonies [ 1 , 8 , 9 ]. From the nutritional perspective, ellagitannins have been found to exhibit strong antioxidant activities [ 10 , 11 , 12 , 13 , 14 , 15 , 16 ], and anti-inflammatory effects [ 3 , 17 , 18 , 19 , 20 ], with great capability to weaken gastric ulcers, inhibit the growth of bacteria [ 21 , 22 ], fungi [ 23 ] and virus [ 24 , 25 ] and suppress the proliferation of cervical cancer cells [ 26 , 27 ]. In addition, ellagic acid has also received much attention for its antioxidant [ 28 ], anti-inflammation [ 29 ], and antiviral activities [ 30 ].…”