Abstract
The aimed of this study was quantified total phenols content, total flavonoids, and antioxidant activity in extruded ready-to-eat products made from yellow corn added with apple pomace powder. A central composite rotatable experimental design was used. The variables tested were exit die temperature (140-180 °C), feed moisture (14-20 g/100 g) and apple pomace concentration (0-30 g/100 g). The effect of the process variables on the total contents of phenols, flavonols, flavanols and flavonoids and antioxidant activity was evaluated using the response surface methodology. The data of each response were fitted to a second-order model with determination coefficients ≥ 0.71. The extruded product with no added apple bagasse showed the lowest values of the evaluated phytochemicals but had higher antioxidant activity by DPPH. The addition of apple pomace increased the phytochemical content and antioxidant activity in extruded ready-to-eat products made with yellow corn. This makes it possible to obtain a formulation of an extruded food rich in phenolic compounds with potential to contribute to prevention of oxidative stress, while making use of agro-industrial waste from apple juice extraction.
Highlights
Fruit pomace is a by-product of the juice extraction industry and has little or no economic value
The content of phenols in apple pomace found in our study was lower than that reported by Drożdż et al (2014) and Lohani et al (2016); antioxidant activity was higher than that reported by the authors mentioned
With respect to the content of total phenols in yellow corn, the values obtained are lower than those reported by Parra et al (2007) and by Mora-Rochin et al (2010), but total flavonoid content and antioxidant activity were higher by ABTS than those reported by Žilić et al (2012)
Summary
Fruit pomace is a by-product of the juice extraction industry and has little or no economic value. Most of the compounds remain in the apple pomace (Cao et al, 2009), making it a good source of antioxidants. For this reason, it can be used to formulate various food products with beneficial properties for the consumer. The DPPH radical produces an intense purple solution, reacts with the antioxidants present in the sample of interest, and its color is reduced. The reagent 2,2-Diphenyl-1-picrilhidrazil (DPPH) is reduced to its hydrazine form (DPPHH), while the radical ABTS produces a green or blue solution, and when it reacts with the antioxidant compounds in the sample, color intensity decreases (Floegel et al, 2011)
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