Non-traditional muesli mixtures supplemented by edible flowers: Analysis of nutritional composition, phenolic acids, flavonoids and anthocyanins

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F21%3A63539078" target="_blank" >RIV/70883521:28110/21:63539078 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/70883521:28150/21:63539078

Výsledek na webu

<a href="https://link.springer.com/article/10.1007/s11130-021-00918-3" target="_blank" >https://link.springer.com/article/10.1007/s11130-021-00918-3</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1007/s11130-021-00918-3" target="_blank" >10.1007/s11130-021-00918-3</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Non-traditional muesli mixtures supplemented by edible flowers: Analysis of nutritional composition, phenolic acids, flavonoids and anthocyanins

Popis výsledku v původním jazyce

In this study, the effect of using medicinal plants on nutrition composition and biologically active substances in cereal mixtures were investigated. In order to develop new type of non-traditional muesli mixtures supplemented with edible flowers, eight muesli mixtures were prepared applying the mixing ratio of 60-70% of non-traditional flakes and 30-40% of lyophilized fruits and edible flowers. This study examines nutritional composition, digestibility, fibres and phenolics of nutraceutical muesli mixtures using enzymatic-gravimetric and chromatographic methods. It shows that the mixture of kamut, einkorn, red and black quinoa or rice flakes together with hibiscus, mallow, rose, fruits has increased the fibre content (11.9-21.2%) and in vitro digestibility (87.8-93.8%). The greatest concentrations of individual phenolic contents were determined in free and soluble bound fractions of the mixtures. Cyanidin-3-glucoside (up to 116 mg/kg) and delphinidin-3-glucoside (up to 76.9 mg/kg) were established as major anthocyanins. Considering the individual phenolic fractions, sinapic and protocatechuic acids were the most abundant phenolic acids and quercetin and epigallocatechin represented the most frequent flavonoids. These results indicate that non-traditional muesli with edible flowers containing a high amount of nutrients and bioactive substances have the potential to enhance a nutritionally balanced diet.

Název v anglickém jazyce

Non-traditional muesli mixtures supplemented by edible flowers: Analysis of nutritional composition, phenolic acids, flavonoids and anthocyanins

Popis výsledku anglicky

In this study, the effect of using medicinal plants on nutrition composition and biologically active substances in cereal mixtures were investigated. In order to develop new type of non-traditional muesli mixtures supplemented with edible flowers, eight muesli mixtures were prepared applying the mixing ratio of 60-70% of non-traditional flakes and 30-40% of lyophilized fruits and edible flowers. This study examines nutritional composition, digestibility, fibres and phenolics of nutraceutical muesli mixtures using enzymatic-gravimetric and chromatographic methods. It shows that the mixture of kamut, einkorn, red and black quinoa or rice flakes together with hibiscus, mallow, rose, fruits has increased the fibre content (11.9-21.2%) and in vitro digestibility (87.8-93.8%). The greatest concentrations of individual phenolic contents were determined in free and soluble bound fractions of the mixtures. Cyanidin-3-glucoside (up to 116 mg/kg) and delphinidin-3-glucoside (up to 76.9 mg/kg) were established as major anthocyanins. Considering the individual phenolic fractions, sinapic and protocatechuic acids were the most abundant phenolic acids and quercetin and epigallocatechin represented the most frequent flavonoids. These results indicate that non-traditional muesli with edible flowers containing a high amount of nutrients and bioactive substances have the potential to enhance a nutritionally balanced diet.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2021

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Plant Foods for Human Nutrition

ISSN

0921-9668

e-ISSN

—

Svazek periodika

76

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

6

Strana od-do

371-376

Kód UT WoS článku

000691198700002

EID výsledku v databázi Scopus

2-s2.0-85113852029