Puffed cereals with added chamomile – quantitative analysis of polyphenols and optimization of their extraction method

Tomasz Blicharski 1, Anna Oniszczuk 2, Marta Olech 3, Tomasz Oniszczuk 4, Agnieszka Wójtowicz 4, Wojciech Krawczyk 5, Renata Nowak 3
1 - Department of Rehabilitation and Orthopedics, Medical University of Lublin, Poland
2 - Department of Inorganic Chemistry, Medical University, Lublin, Poland
3 - Department of Pharmaceutical Botany, Medical University, Lublin, Poland
4 - Department of Food Process Engineering, University of Life Sciences, Lublin, Poland
5 - Department of Expert Medical Assistance with Emergency Medicine Unit, Medical University, Lublin, Poland
Ann Agric Environ Med

ICID: 1233564
Article type: Original article
 
 
Abstract
Introduction
. Functional food plays an important role in the prevention, management and treatment of chronic diseases. One of the most interesting techniques of functional food production is extrusion-cooking. Functional foods may include such items as puffed cereals, breads and beverages that are fortified with vitamins, some nutraceuticals and herbs. Due to its pharmacological activity, chamomile flowers are the most popular components added to functional food. Objective. Quantitative analysis of polyphenolic antioxidants, as well as comparison of various methods for the extraction of phenolic compounds from corn puffed cereals, puffed cereals with an addition of chamomile (3, 5, 10 and 20%) and from Chamomillae anthodium.
Materials and Methods. Two modern extraction methods – ultrasound assisted extraction (UAE) at 40 °C and 60 °C, as well as accelerated solvent extraction (ASE) at 100 °C and 120 °C were used for the isolation of polyphenols from functional food. Analysis of flavonoids and phenolic acids was carried out using reversed-phase high-performance liquid chromatography and electrospray ionization mass spectrometry (LC-ESI-MS/MS).
Results and Conclusions. For most of the analyzed compounds, the highest yields were obtained by ultrasound assisted extraction. The highest temperature during the ultrasonification process (60 °C) increased the efficiency of extraction, without degradation of polyphenols. UAE easily arrives at extraction equilibrium and therefore permits shorter periods of time, reducing the energy input. Furthermore, UAE meets the requirements of ‘Green Chemistry’

DOI: 10.5604/12321966.1233564
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