The Impact of Formulation on the Content of Phenolic Compounds in Snacks Enriched with <i>Dracocephalum moldavica</i> L. Seeds: Introduction to Receiving a New Functional Food Product
Tomasz Oniszczuk,
Kamila Kasprzak-Drozd,
Marta Olech,
Agnieszka Wójtowicz,
Renata Nowak,
Robert Rusinek,
Jarosław Szponar,
Maciej Combrzyński,
Anna Oniszczuk
Affiliations
Tomasz Oniszczuk
Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland
Kamila Kasprzak-Drozd
Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 Lublin, Poland
Marta Olech
Department of Pharmaceutical Botany, Medical University of Lublin, Chodźki 1, 20-093 Lublin, Poland
Agnieszka Wójtowicz
Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland
Renata Nowak
Department of Pharmaceutical Botany, Medical University of Lublin, Chodźki 1, 20-093 Lublin, Poland
Robert Rusinek
Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
Jarosław Szponar
Toxicology Clinic, Clinical Department of Toxicology and Cardiology, Medical University of Lublin, Stefan Wyszyński Regional Specialist Hospital, Al. Kraśnicka 100, 20–718 Lublin, Poland
Maciej Combrzyński
Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland
Anna Oniszczuk
Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 Lublin, Poland
A new type of multigrain snack has been designed containing varied additions of Moldavian dragonhead (Dracocephalum moldavica L.) seeds. The antioxidant properties and the general health benefits of this plant material have already been widely acknowledged. The research discussed herein aimed to investigate the influence of the formulation and expansion method (frying) on the content of polyphenolic compounds, individual phenolic acids, and antiradical properties of innovative snacks enriched with dragonhead seeds. The highest content of polyphenols (0.685 mg GAE/mL), free phenolic acids (47.052 µg/g of dry matter), and highest radical scavenging activity (96.23% towards DPPH) were found in the fried snacks enriched with 22% of seeds. In these samples, 11 phenolic acids were detected. Strong positive correlations were seen between the addition of dragonhead and the polyphenol content (r = 0.989) and between the quantity of the enriching additive and the content of free phenolic acids (r = 0.953). The research has shown that such innovative snacks have the potential to supply health-benefiting free phenolic acids, e.g., salicylic, isoferulic, ferulic, p-coumaric, vanillic. Our studies provide an introduction to the development of a new range of functional foods.
