Phytonutrients in Oat (Avena sativa L.) Drink: Effect of Plant Extract on Antiradical Capacity, Nutritional Value and Sensory Characteristics
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. A...
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| Format: | Article |
| Language: | English |
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2018-03-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://www.degruyter.com/view/j/pjfns.2018.68.issue-1/pjfns-2017-0009/pjfns-2017-0009.xml?format=INT |
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| author | Gramza-Michałowska Anna Kmiecik Dominik Kobus-Cisowska Joanna Żywica Anna Dziedzic Krzysztof Brzozowska Anna |
| author_facet | Gramza-Michałowska Anna Kmiecik Dominik Kobus-Cisowska Joanna Żywica Anna Dziedzic Krzysztof Brzozowska Anna |
| author_sort | Gramza-Michałowska Anna |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-bc5e4597c663477f833badfe265eb269 |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2018-03-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-bc5e4597c663477f833badfe265eb2692025-02-02T03:48:36ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072018-03-01681637110.1515/pjfns-2017-0009pjfns-2017-0009Phytonutrients in Oat (Avena sativa L.) Drink: Effect of Plant Extract on Antiradical Capacity, Nutritional Value and Sensory CharacteristicsGramza-Michałowska Anna0Kmiecik Dominik1Kobus-Cisowska Joanna2Żywica Anna3Dziedzic Krzysztof4Brzozowska Anna5Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60–624Poznań, PolandFaculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60–624Poznań, PolandFaculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60–624Poznań, PolandFaculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60–624Poznań, PolandDepartment of Pediatric Gastroenterology and Metabolic Diseases, Poznań University of Medical Sciences, PolandFaculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60–624Poznań, PolandThe 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.http://www.degruyter.com/view/j/pjfns.2018.68.issue-1/pjfns-2017-0009/pjfns-2017-0009.xml?format=INToatmealsteviamulberryyellow teaantioxidant potential |
| spellingShingle | Gramza-Michałowska Anna Kmiecik Dominik Kobus-Cisowska Joanna Żywica Anna Dziedzic Krzysztof Brzozowska Anna Phytonutrients in Oat (Avena sativa L.) Drink: Effect of Plant Extract on Antiradical Capacity, Nutritional Value and Sensory Characteristics Polish Journal of Food and Nutrition Sciences oatmeal stevia mulberry yellow tea antioxidant potential |
| title | Phytonutrients in Oat (Avena sativa L.) Drink: Effect of Plant Extract on Antiradical Capacity, Nutritional Value and Sensory Characteristics |
| title_full | Phytonutrients in Oat (Avena sativa L.) Drink: Effect of Plant Extract on Antiradical Capacity, Nutritional Value and Sensory Characteristics |
| title_fullStr | Phytonutrients in Oat (Avena sativa L.) Drink: Effect of Plant Extract on Antiradical Capacity, Nutritional Value and Sensory Characteristics |
| title_full_unstemmed | Phytonutrients in Oat (Avena sativa L.) Drink: Effect of Plant Extract on Antiradical Capacity, Nutritional Value and Sensory Characteristics |
| title_short | Phytonutrients in Oat (Avena sativa L.) Drink: Effect of Plant Extract on Antiradical Capacity, Nutritional Value and Sensory Characteristics |
| title_sort | phytonutrients in oat avena sativa l drink effect of plant extract on antiradical capacity nutritional value and sensory characteristics |
| topic | oatmeal stevia mulberry yellow tea antioxidant potential |
| url | http://www.degruyter.com/view/j/pjfns.2018.68.issue-1/pjfns-2017-0009/pjfns-2017-0009.xml?format=INT |
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