Anti-diabetic, anti-cholinesterase, and antioxidant potential, chemical composition and sensory evaluation of novel sea buckthorn-based smoothies
Karolina Tkacz , Aneta Wojdyło , Igor Turkiewicz , Paulina Nowicka
AbstractSea buckthorn berries fit into the strategy of seeking natural factors in the non-communicable diseases prevention, but their sensory qualities are a challenge for consumers and food industry. The study aimed to evaluate anti-cholinesterase (anti-acetylcholinesterase and -butylcholinesterase), anti-diabetic (anti-α-amylase, -α-glucosidase, -pancreatic lipase) and antioxidant potential (FRAP, ORAC), phenolic compounds (UPLC-PDA-FL), basic chemical composition, and sensory quality of sea buckthorn-based smoothies. Eighteen novel products containing sea buckthorn (25–50%) with other fruits and vegetables were analyzed. Sea buckthorn enriched the smoothies in flavonols (25.46–95.13 mg/100 g), and fruits and vegetables provided phenolic acids and procyanidins. The anti-BuChE effect was higher than anti-AChE, while products with apricot, orange, grape and parsley root were strong inhibitors of carbohydrates digesting enzymes. Lipase inhibition by all smoothies was over 50%. Products with 75% fruits or 50% vegetables were the most sensory attractive. The results will be valuable in designing innovative food with rarely used berries.
|Journal series||Food Chemistry, ISSN 0308-8146, e-ISSN 1873-7072, (N/A 200 pkt)|
|Publication size in sheets||0.65|
|Keywords in English||UPLC-PDA-FL, AChE, BuChE, α-Amylase, α-Glucosidase, Pancreatic lipase|
|ASJC Classification||; ;|
|Score||= 200.0, 21-04-2021, ArticleFromJournal|
|Publication indicators||= 2; = 1; : 2018 = 2.17; : 2019 = 6.306 (2) - 2019=6.219 (5)|
|Citation count*||3 (2021-05-12)|
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.