Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland.
Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 Lublin, Poland.
Molecules. 2023 Feb 15;28(4):1835. doi: 10.3390/molecules28041835.
The purpose of this study was to determine the effect of the addition of fresh kale and processing conditions on extruded pellet antioxidant activity and selected physicochemical properties. The results of the applied DPPH, FRAP, and TPC methods indicated that, for both 60 and 100 rpm screw speeds, snack pellet antioxidant activity and phenolic content were strongly linked to the fresh kale content, and these properties increased with the addition of this plant. The amount of fresh kale and the applied processing variables (extruder screw speed and the moisture content of the raw material blends) were also found to significantly affect the water absorption index, water solubility index, fat absorption index, fatty acid profile, and basic chemical composition of the obtained extrudates. The sample with the highest phenolic content (72.8 μg GAE/g d.w.), the most advantageous chemical composition (protein, ash, fat, carbohydrates, and fiber content), and high antioxidant properties was produced at a fresh kale content of 30%, a 36% moisture content, and a 100 rpm screw speed. The following phenolic acids were identified in this sample: protocatechuic, 4-OH-benzoic, vanillic, syringic, salicylic, caffeic, coumaric, ferulic, and sinapic. Sinapic acid was the prevailing phenolic acid.
本研究旨在确定添加新鲜羽衣甘蓝和加工条件对挤出颗粒抗氧化活性和选定物理化学性质的影响。应用 DPPH、FRAP 和 TPC 方法的结果表明，对于 60 和 100 rpm 螺杆速度，小吃颗粒的抗氧化活性和酚类含量与新鲜羽衣甘蓝含量密切相关，并且这些特性随着该植物的添加而增加。新鲜羽衣甘蓝的添加量和应用的加工变量（挤出机螺杆速度和原料混合物的水分含量）也显著影响了所得挤出物的吸水率指数、水溶性指数、脂肪吸收指数、脂肪酸谱和基本化学成分。在新鲜羽衣甘蓝含量为 30%、水分含量为 36%和螺杆速度为 100 rpm 的条件下，可生产出酚类含量最高（72.8 μg GAE/g d.w.）、化学成分最有利（蛋白质、灰分、脂肪、碳水化合物和纤维含量）、抗氧化性能高的样品。在该样品中鉴定出以下酚酸：原儿茶酸、4-OH-苯甲酸、香草酸、丁香酸、水杨酸、咖啡酸、香豆酸、阿魏酸和芥子酸。芥子酸是主要的酚酸。
