Influence of Production Parameters on the Content of Polyphenolic Compounds in Extruded Porridge Enriched with Chokeberry Fruit (Aronia melanocarpa (Michx.) Elliott)

Tomasz Oniszczuk,Kamila Kasprzak,Anna Oniszczuk,Gabriela Widelska,Agnieszka Wójtowicz,Grzegorz Jóźwiak,Renata Nowak,Marta Olech,Karolina Wojtunik- Kulesza,Monika Waksmundzka- Hajnos

doi:10.1515/chem-2019-0019

Tomasz Oniszczuk, Kamila Kasprzak + Show 8 more

Open Access

https://doi.org/10.1515/chem-2019-0019

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Abstract

AbstractChokeberry fruit (Aronia melanocarpa(Michx.) Elliott) is known for its antioxidant properties and generally beneficial impact on human health. The aim of the research was to produce innovative corn porridge with a different content of chokeberry fruit percentage-wise and to test it to determine the content of polyphenolic compounds, including flavonoids and individual free phenolic acids, and determine the antioxidant properties of analysed extracts. One of the objectives was also to identify the optimum porridge production parameters, including, among other things, the rotational speed of the extruder screw during the extrusion process.Obtained results showed that an increased content of chokeberry fruit in porridge enhances its antioxidant properties, as well the content of polyphenols, flavonoids, and free phenolic acids. The greatest free radicals scavenging activity by all extracts was reported after 10 minutes of the process. The results of the above study demonstrate that extruded porridge enriched with chokeberry fruit have a potential for becoming a good source of natural antioxidants, and the extrusion process at 80 rpm does not degrade the tested active compounds.

Highlights

In the times of more and more common diseases of affluence, to a large extent attributable to a busy and unhealthy lifestyle marked by stress, environmental pollution and improper nutrition, consumers are looking for foodstuffs that replace synthetic ingredients with the natural ones
The aim of the research was to produce innovative corn porridge with a different content of chokeberry fruit percentage-wise and to test it to determine the content of polyphenolic compounds, including flavonoids and individual free phenolic acids, and determine the antioxidant properties of analysed extracts
The research demonstrated that porridge manufactured in the extrusion-cooking process with the addition of chokeberry fruit, especially at the level of 20%, have a potential for becoming an important source of antioxidant polyphenolic compounds

Summary

Introduction

In the times of more and more common diseases of affluence, to a large extent attributable to a busy and unhealthy lifestyle marked by stress, environmental pollution and improper nutrition, consumers are looking for foodstuffs that replace synthetic ingredients with the natural ones. The goal of any balanced diet is to supply enough nutrients to meet person’s nutritional needs. Looking at the existing socio-economic developments and demographic trends, functional food (FF) seems to be exactly what is needed to improve the quality of life [1]. Functional food can be classified both by product ranges (snacks, pastas, porridge, breakfast cereals, etc.) and by the technological process used during production. Such processes may involve the addition of a bioactive ingredient or a modification of the concentration of natural ingredients to enhance the desired action [2].

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