Polyphenol Composition and Antioxidant Potential of Instant Gruels Enriched with Lycium barbarum L. Fruit

Abstract

Goji fruit (Lycium barbarum L.) has been identified as a polyphenolic compound plant source of noted richness. It also contains polysaccharides, carotenoids, vitamins and minerals, fatty and organic acids. The purpose of the presented research was to produce innovative instant corn gruels with various dry goji berry contents (1, 3 and 5%), to determine the level of included polyphenolic compounds (including individual free phenolic acids) and to assess the antioxidant properties of these functional-food products. A further objective was to identify the optimum value of one of the most important production parameter, the rotational speed of the extruder’s screw during gruel processing. The undertaken chromatographic analysis (LC-ESI-MS/MS) showed a wide variety of available phenolic acids. In the samples with 5% addition of fruit, eight phenolic acids were detected, whereas in the corn gruel without additives, only five were noted. The antioxidant activity, the content of free phenolic acids and the sum of polyphenols increased with increase of the functional additive. For all goji content, screw speeds of 100 and 120 rpm rather than 80 rpm resulted in higher polyphenol amounts and greater Trolox equivalent antioxidant capacity, as well as higher ability to scavenge DPPH.

The Efficacy of Black Chokeberry Fruits against Cardiovascular Diseases

“…These preserves are gaining more and more recognition among consumers, due to fact that black chokeberry is a good source of polyphenols [ 8 ], especially anthocyanins [ 9 ]. In the last years, these compounds have attracted considerable attention because of their recognized antioxidant activity and potential in health promotion and disease prevention [ 10 , 11 , 12 ]. In epidemiological and clinical studies, aronia and its polyphenolic constituents have been associated with improved cardiovascular risk profiles.…”

Health Benefits and Applications of Goji Berries in Functional Food Products Development: A Review

“…On the other hand, different confectionery and bakery products can be fortified with various shares of goji berries to improve their functional, sensory, or texture properties. For example, rice extrudates and instant gruels with an increasing share of dry goji berry in mixture had increased content of total phenolics, some individually phenolic acids, rutin, zeaxanthin dipalmitate, and AA-2βG, as well as higher antioxidant properties [ 173 , 174 ].…”

Effect of Supplementation of Flour with Fruit Fiber on the Volatile Compound Profile in Bread

“…Besides freshness, the consumer often associates the aroma with the expected taste of bread. The taste itself is directly associated with the type and species of the grain used and, more frequently, with bread additives [ 3 , 4 , 5 ]. Supplementation of bread with natural additives, e.g., those of fruit origin and seeds, is appreciated by many consumers [ 6 , 7 ].…”

“…They are most often added to bread dough before the baking process. Besides the aroma, such additives considerably modify the color and structure of bread crumbs and crust [ 5 , 8 , 9 , 10 , 11 ]. Additionally, they may influence the storage properties of the product.…”