Abstract
Goji fruit (Lycium barbarum L.) has been identified as a polyphenolic compound plant source of noted richness. It also contains polysaccharides, carotenoids, vitamins and minerals, fatty and organic acids. The purpose of the presented research was to produce innovative instant corn gruels with various dry goji berry contents (1, 3 and 5%), to determine the level of included polyphenolic compounds (including individual free phenolic acids) and to assess the antioxidant properties of these functional-food products. A further objective was to identify the optimum value of one of the most important production parameter, the rotational speed of the extruder’s screw during gruel processing. The undertaken chromatographic analysis (LC-ESI-MS/MS) showed a wide variety of available phenolic acids. In the samples with 5% addition of fruit, eight phenolic acids were detected, whereas in the corn gruel without additives, only five were noted. The antioxidant activity, the content of free phenolic acids and the sum of polyphenols increased with increase of the functional additive. For all goji content, screw speeds of 100 and 120 rpm rather than 80 rpm resulted in higher polyphenol amounts and greater Trolox equivalent antioxidant capacity, as well as higher ability to scavenge DPPH.
Highlights
Worldwide studies have shown the huge impact of food quality on the human body [1]
Phenolic compounds are a widespread group of secondary metabolites, and many desirable biological effects depend on their presence in consumed plants
Increasing the screw speed during instant gruel plus goji fruits processing had no significant effect on the content of Total Content of Polyphenolic Compounds (TPC)
Summary
Worldwide studies have shown the huge impact of food quality on the human body [1]. For this reason, functional food has become a part of the daily diet of the average consumer. Molecules 2020, 25, 4538 unevenly, there is no unequivocal definition of functional food [2]. The underlying principle is that apart from basic balanced nutrition, functional foods must fulfil physiological and metabolic functions aimed at ensuring physical and mental well-being. They represent a promising prospect for preventing obesity, diabetes, cardiovascular diseases and cancer
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