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

Urszula Szymanowska,Anna Jakubczyk,Monika Karaś,Urszula Złotek

doi:10.3390/foods10040791

Urszula Szymanowska, Anna Jakubczyk + Show 2 more

Open Access

https://doi.org/10.3390/foods10040791

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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.

Highlights

Oxidative stress occurs when the generation of reactive oxygen species (ROS) in an organism’s cells exceeds the ability of the system to neutralize and eliminate them
The analysis of the content of phenolic compounds in this study revealed that the addition of raspberry juice increased their content in the tested wafers
Raspberry juice can be used as a functional ingredient to improve the nutritional value and enhance the health-promoting properties and organoleptic properties of wafers

Summary

Introduction

Oxidative stress occurs when the generation of reactive oxygen species (ROS) in an organism’s cells exceeds the ability of the system to neutralize and eliminate them. The excess of free radicals leading to oxidative stress is neutralized by exogenous food-derived antioxidants [3,4]. The antioxidant potential of food products, especially vegetables and fruits, is considered to be an indicator of their pro-health effects [5]. In addition to damage to proteins and DNA and lipid peroxidation, the overproduction of free radicals induces the production of pro-inflammatory cytokines and leads to chronic inflammation. Raspberry fruits are especially effective, as their high antioxidant potential supports the natural systems of cell protection against the harmful effects of free radicals [9,10]

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