Abstract
The aim of this study was to identify the phenolic compounds in the amaranth, pumpkin and Jerusalem artichoke and compare the content of phenolic compounds and carotenoids, as well as antioxidant capacity in flours and extruded corn snacks enriched with different additives. The addition of 10% flour from pumpkin tissue, Jerusalem artichoke and amaranth seeds was used during extrusion. Twenty phenolic compounds in amaranth, twenty-six in Jerusalem artichoke and sixteen in pumpkin were determined in the examined samples using the UPLC-PDA-Q/TOF-MS method. The addition of flours to snacks increased phenolics and carotenoids concentration. The highest lutein and β-carotene concentration (262.7μg/100g) was reported in snacks with the addition of pumpkin flour, while the highest polyphenolics content (1034.2mg/100g) in snacks obtained with Jerusalem artichoke flour. The use of 10% Jerusalem artichoke and amaranth flours in the corn snacks production may significantly increase the content of polyphenolic compounds in newly designed products, while the use of pumpkin flour may increase the content of polyphenols and carotenoids (mainly lutein) simultaneously affecting the antioxidant capacity of the final product.
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