Phytonutrients in Oat (Avena Sativa) Drink: Effect of Plant Extract on Antiradical Capacity, Nutritional Value and Sensory Characteristics
More details
Hide details
Publication date: 2018-03-31
Pol. J. Food Nutr. Sci. 2018;68(1):63–71
The purpose of this study was to design the formula and antioxidant potential of gluten-free oat drinks fortified with bioactive plant components. The paper describes the use of three preparations of plant origin: yellow tea leaf extract, mulberry extract and steviol glycosides from stevia leaves. Analyses of the oat drinks basic composition – including proteins, lipids, carbohydrates, dietary fiber fractions and antioxidant properties with DPPH, ABTS, ORAC and FRAP assays were conducted. Tea extract with steviosides oat drink showed the highest total phenolic concentration and the highest antioxidant activity followed by stevia and mulberry oat drink, whereas stevia oat drink showed the lowest phenolics level and weakest antioxidant activity. Moreover, the applied plant components showed moderate ability to influence the sensory values of the fortified oat drinks. The results demonstrate that tea, stevia and mulberry preparations applied in oat drinks enhanced antioxidant potential and might be a natural source of antioxidant components.
Genomic Designing of Climate-Smart Cereal Crops
Julio Isidro-Sánchez, Elena Prats, Catherine Howarth, Tim Langdon, Gracia Montilla-Bascón
Antioxidant potential of various solvent extract from Morus alba fruits and its major polyphenols composition
Joanna Kobus-Cisowska, Oskar Szczepaniak, Daria Szymanowska-Powałowska, Justyna Piechocka, Piotr Szulc, Marcin Dziedziński
Ciência Rural
Nanotechnologies in Food Science: Applications, Recent Trends, and Future Perspectives
Shivraj Nile, Venkidasamy Baskar, Dhivya Selvaraj, Arti Nile, Jianbo Xiao, Guoyin Kai
Nano-Micro Letters
Phenolic compounds and multivariate analysis of antiradical properties of red fruits
Anna Gramza-Michałowska, Marzena Bueschke, Bartosz Kulczyński, Anna Gliszczyńska-Świgło, Dominik Kmiecik, Agnieszka Bilska, Małgorzata Purłan, Lucyna Wałęsa, Michał Ostrowski, Magdalena Filipczuk, Anna Jędrusek-Golińska
Journal of Food Measurement and Characterization
Chocolate desserts with ricotta hydrolysates: In vitro study of inhibitory activity against angiotensin‐converting enzyme and cholinesterase
Joanna Kobus‐Cisowska, Oskar Szczepaniak, Daria Szymanowska, Monika Przeor, Maciej Jarzębski, Marta Ligaj, Anna Gramza‐Michałowska, Dominik Szwajgier, Joanna Foksowicz‐Flaczyk
Journal of Food Science
Plants of the Spontaneous Flora with Beneficial Action in the Management of Diabetes, Hepatic Disorders, and Cardiovascular Disease
Maria Ignat, Teodora Coldea, Liana Salanță, Elena Mudura
The Effect of Yellow Tea Leaves Camellia sinensis on the Quality of Stored Chocolate Confectionery
Anna Gramza-Michałowska, Bartosz Kulczyński, Marta Skopiec, Joanna Kobus-Cisowska, Anna Brzozowska
Applied Sciences