Antioxidant and Anti-Inflammatory Potential and Consumer Acceptance of Wafers Enriched with Freeze-Dried Raspberry Pomace
Abstract
:1. Introduction
2. Materials and Methods
2.1. Material
2.2. Preparation of Raspberry Pomace
2.3. HPLC Analysis of Anthocyanins
2.4. Preparation of Wafers Enriched with Freeze-Dried Raspberry Pomace
2.5. Preparation of Extracts
2.5.1. Ethanolic Extracts (EtOH)
2.5.2. Buffer Extracts (PBS)
2.5.3. In Vitro Digestion (DIG)
2.6. Analysis of Phenolics
2.7. Antioxidant Properties of Enriched Wafers
2.7.1. Antiradical Activity
2.7.2. Chelating Ability and Reduction Power
2.8. Potential Anti-Inflammatory Activity
2.9. Color Measurement
2.10. Sensory Analysis
2.11. Statistical Analysis
3. Results
3.1. Anthocyanin Profile in Raspberry Pomace
3.2. Sensory and Color Analysis of Fortified Wafers
3.3. Phenolic Content
3.4. Antioxidant Activity of Raspberry Pomace-Enriched Wafers
3.5. Potential Anti-Inflammatory Properties
3.6. Correlation Analysis
4. Discussion
5. Conclusions
Author Contributions
Funding
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Compound | Content [mg/100 g d.w.] |
---|---|
cyanidin-3-O-sophoroside | 105.44 ± 6.15 |
cyanidin-3-O-glucoside | 35.64 ± 2.08 |
cyanidin-3-O-rutinoside | 7.43 ± 0.43 |
Sum [mg/100 g d.w.] * | 148.5 ± 8.66 |
Quality | Wafer Variants | ||||||
C | RP-10 | RP-20 | RP-30 | RP-50 | RP-75 | ||
Shape | 4.06 ± 0.20 a | 4.17 ± 0.19 ab | 4.11 ± 0.06 ab | 4 ± 0.15 c | 4.56 ± 0.23 a | 4.06 ± 0.10 a | |
Color | 4.72 ± 0.07 d | 3.11 ± 0.16 a | 3.67 ± 0.08 b | 3.64 ± 0.13 b | 4.17 ± 0.11 c | 4.39 ± 0.09 c | |
Surface | 4.44 ± 0.02 d | 4.22 ± 0.06 b | 4.39 ± 0.05 cd | 4.28 ± 0.01 bc | 4.22 ± 0.07 b | 4.06 ± 0.05 a | |
Consistency | 4.17 ± 0.18 c | 4.17 ± 0.06 c | 4.56 ± 0.04 d | 3.44 ± 0.17 b | 2.78 ± 0.14 a | 2.89 ± 0.06 a | |
Aroma | 4.17 ± 0.04 d | 3.89 ± 0.02 cd | 3.83 ± 0.20 bc | 3.56 ± 0.12 ab | 3.67 ± 0.09 abc | 3.5 ± 0.04 a | |
Taste | 4.28 ± 0.05 c | 4.06 ± 0.05 bc | 4.00 ± 0.13 bc | 3.61 ± 0.09 a | 3.78 ± 0.17 ab | 3.56 ± 0.09 a | |
Overall acceptance | 4.31 ± 0.06 b | 3.94 ± 0.20 ab | 4.09 ± 0.22 ab | 3.75 ± 0.13 a | 3.86 ± 0.09 a | 3.74 ± 0.15 a |
Sample | Color Characteristic | |||||
---|---|---|---|---|---|---|
L* | a* | b* | C* | h° | ΔE | |
C | 80.69 ± 3.46 c | 5.5 ± 0.06 a | 31.11 ± 1.16 b | 31.59 ± 1.13 b | 1.39 ± 0.008 c | - |
RP-10 | 57.14 ± 0.38 b | 13.08 ± 1.05 b | 14.11 ± 3.00 a | 19.24 ± 2.9 a | 0.82 ± 0.066 b | 30.05 ± 3.18 a |
RP-20 | 51.55 ± 0.54 b | 17.68 ± 0.94 c | 12.4 ± 2.05 a | 21.59 ± 0.40 a | 0.61 ± 0.102 ab | 36.71 ± 3.07 a |
RP-30 | 52.09 ± 1.36 b | 18.52 ± 0.12 c | 13.52 ± 2.10 a | 22.93 ± 1.33 a | 0.63 ± 0.071 ab | 36.11 ± 0.10 a |
RP-50 | 39.33 ± 0.03 a | 21.87 ± 0.53 d | 10.17 ± 0.03 a | 24.12 ± 0.47 a | 0.43 ± 0.010 a | 49.21 ± 2.23 b |
RP-75 | 35.02 ± 0.36 a | 21.68 ± 0.87 d | 11.76 ± 0.67 a | 24.66 ± 1.08 a | 0.49 ± 0.007 a | 52.22 ± 2.92 b |
Phenolic Compound Content | Sample | |||||
---|---|---|---|---|---|---|
C | RP-10 | RP-20 | RP-30 | RP-50 | RP-75 | |
EtOH | ||||||
TPC [mg/100 g d.w.] | 80.62 ± 8.23 aA | 183.68 ± 10.58 bA | 245.18 ± 1.18 cA | 392.29 ± 16.46 dA | 588.43 ± 32.91 eA | 752.99 ± 0.00 fA |
TPA [µg/100 g d.w.] | 14.41 ± 3.40 aA | 50.45 ± 3.40 bA | 85.29 ± 5.10 cA | 121.32 ± 1.70 dA | 159.76 ± 5.10 eA | 249.86 ± 3.40 fA |
TFd [mg/100 g d.w.] | 42.10 ± 2.29 aA | 84.20 ± 2.29 bA | 123.06 ± 6.87 cA | 187.82 ± 11.45 dA | 334.36 ± 3.43 eA | 387.79 ± 19.46 fA |
TAc [mg/100 g d.w.] | Nd | 6.99 ± 1.03 aB | 15.66 ± 2.07 bB | 22.65 ± 1.33 cC | 37.89 ± 3.10 dB | 62.73 ± 2.80 eB |
PBS | ||||||
TPC | 64.83 ± 18.81 aA | 103.89 ± 3.53 bB | 122.17 ± 10.58 bB | 172.87 ± 4.70 cB | 216.92 ± 8.23 dB | 251.83 ± 3.53 eB |
TPA | 10.81 ± 5.10 aA | 37.24 ± 1.70 bB | 58.86 ± 8.49 bB | 93.70 ± 13.59 cB | 133.34 ± 15.29 dB | 198.20 ± 22.08 eB |
TFd | 36.43 ± 5.72 aA | 48.58 ± 0.00 abB | 80.96 ± 22.90 abcB | 101.20 ± 40.07 bcB | 125.49 ± 5.72 dB | 222.64 ± 51.52 eB |
TAc | Nd | 3.13 ± 0.89 aA | 5.11 ± 1.03 bA | 11.2 ± 0.59 cA | 17.95 ± 0.30 dA | 28.60 ± 1.48 eA |
DIG | ||||||
TPC | 389.79 ± 19.98 aB | 561.84 ± 2.35 bC | 596.74 ± 2.35 cC | 646.61 ± 14.10 dC | 690.66 ± 3.53 eC | 802.03 ± 19.9 fC |
TPA | 300.31 ± 16.99 aB | 338.75 ± 6.80 bC | 421.63 ± 5.10 cC | 464.88 ± 5.10 dC | 90.10 ± 20.39 eC | 559.77 ± 6.80 fC |
TFd | 240.85 ± 20.04 aB | 350.15 ± 25.76 bC | 392.65 ± 22.90 bcC | 441.22 ± 5.72 cC | 522.18 ± 11.45 dC | 692.20 ± 57.25 eC |
TAc | Nd | 6.54 ± 0.60 aB | 13.91 ± 3.38 bB | 17.95 ± 0.65 cB | 37.92 ± 1.67 dB | 57.40 ± 2.92 eB |
EtOH | ||||
TPC | TPA | TFd | TAc | |
DPPH | 0.99 | 1.00 | 0.97 | 1.00 |
ABTS | 1.00 | 0.99 | 0.99 | 0.99 |
CHP | 0.98 | 0.99 | 0.96 | 0.97 |
RP | 0.99 | 0.99 | 0.97 | 0.98 |
XO | −0.88 | −0.86 | −0.87 | −0.82 |
LOX | −0.93 | −0.93 | −0.91 | −0.90 |
COX-2 | −0.72 | −0.73 | −0.70 | −0.68 |
PBS | ||||
TPC | TPA | TFd | TAc | |
DPPH | 0.50 | 0.63 | 0.72 | 0.64 |
ABTS | 0.96 | 0.99 | 0.99 | 0.99 |
CHP | 0.92 | 0.87 | 0.79 | 0.83 |
RP | 0.97 | 1.00 | 0.99 | 1.00 |
XO | −0.97 | −0.95 | −0.88 | −0.93 |
LOX | −0.83 | −0.77 | −0.69 | −0.72 |
COX-2 | −0.97 | −0.98 | −0.96 | −0.98 |
DIG | ||||
TPC | TPA | TFd | TAc | |
DPPH | 0.92 | 0.95 | 0.95 | 0.92 |
ABTS | 0.98 | 0.97 | 0.98 | 0.92 |
CHP | 0.97 | 0.97 | 0.96 | 0.95 |
RP | 0.94 | 0.89 | 0.84 | 0.75 |
XO | −0.99 | −0.96 | −0.94 | −0.89 |
LOX | −0.96 | −0.93 | −0.89 | −0.85 |
COX-2 | −0.97 | −0.96 | −0.99 | −0.98 |
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Szymanowska, U.; Karaś, M.; Bochnak-Niedźwiecka, J. Antioxidant and Anti-Inflammatory Potential and Consumer Acceptance of Wafers Enriched with Freeze-Dried Raspberry Pomace. Appl. Sci. 2021, 11, 6807. https://doi.org/10.3390/app11156807
Szymanowska U, Karaś M, Bochnak-Niedźwiecka J. Antioxidant and Anti-Inflammatory Potential and Consumer Acceptance of Wafers Enriched with Freeze-Dried Raspberry Pomace. Applied Sciences. 2021; 11(15):6807. https://doi.org/10.3390/app11156807
Chicago/Turabian StyleSzymanowska, Urszula, Monika Karaś, and Justyna Bochnak-Niedźwiecka. 2021. "Antioxidant and Anti-Inflammatory Potential and Consumer Acceptance of Wafers Enriched with Freeze-Dried Raspberry Pomace" Applied Sciences 11, no. 15: 6807. https://doi.org/10.3390/app11156807