Phytonutrients in oat (Avena sativa L.) drink: effect of plant extract on antiradical capacity, nutritional value and sensory characteristics

• Autorzy: Gramza-Michalowska A. , Kmiecik D. , Kobus-Cisowska J. , Zywica A. , Dziedzic K. , Brzozowska A.
• Języki publikacji: EN

Abstrakty

EN

The purpose of this study was to design the formula and antioxidant potential of gluten-free oat drinks fortifi ed with bioactive plant components. The paper describes the use of three preparations of plant origin: yellow tea leaf extract, mulberry extract and steviol glycosides from stevia leaves. Analyses of the oat drinks basic composition – including proteins, lipids, carbohydrates, dietary fi ber fractions and antioxidant properties with DPPH, ABTS, ORAC and FRAP assays were conducted. Tea extract with steviosides oat drink showed the highest total phenolic concentration and the highest antioxidant activity followed by stevia and mulberry oat drink, whereas stevia oat drink showed the lowest phenolics level and weakest antioxidant activity. Moreover, the applied plant components showed moderate ability to influence the sensory values of the fortifi edoat drinks. The results demonstrate that tea, stevia and mulberry preparations applied in oat drinks enhanced antioxidant potential and might be a natural source of antioxidant components.

Słowa kluczowe

EN

plant nutrient; oat; Avena sativa; oat meal; stevia; mulberry; yellow tea; antioxidant potential; drink; plant extract; antiradical capacity; nutritional value; sensory characteristics

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2018
• Tom: 68
• Numer: 1
• Opis fizyczny: p.63-71,fig.,ref.

Twórcy

autor

Gramza-Michalowska A.

• Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60–624 Poznan, Poland

autor

Kmiecik D.

• Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60–624 Poznan, Poland

autor

Kobus-Cisowska J.

• Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60–624 Poznan, Poland

autor

Zywica A.

• Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60–624 Poznan, Poland

autor

Dziedzic K.

• Department of Pediatric Gastroenterology and Metabolic Diseases, Poznan University of Medical Sciences, Poznan, Poland

autor

Brzozowska A.

• Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60–624 Poznan, Poland

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Identyfikatory

DOI

10.1515/pjfns-2017-0009