期刊名称：Annals of Agricultural and Environmental Medicine
印刷版ISSN：1232-1966
电子版ISSN：1898-2263
出版年度：2017
卷号：24
期号：2
页码：222-228
DOI：10.5604/12321966.1233564
出版社：Institute of Agricultural Medicine in Lublin
摘要：Introduction. Functional food plays an important role in the prevention, management and treatment of chronic diseases.One of the most interesting techniques of functional food production is extrusion-cooking. Functional foods may includesuch items as puffed cereals, breads and beverages that are fortified with vitamins, some nutraceuticals and herbs. Due toits pharmacological activity, chamomile flowers are the most popular components added to functional food.Objective. Quantitative analysis of polyphenolic antioxidants, as well as comparison of various methods for the extractionof phenolic compounds from corn puffed cereals, puffed cereals with an addition of chamomile (3, 5, 10 and 20%) and fromChamomillae anthodium.Materials and Methods. Two modern extraction methods – ultrasound assisted extraction (UAE) at 40 °C and 60 °C, as wellas accelerated solvent extraction (ASE) at 100 °C and 120 °C were used for the isolation of polyphenols from functional food.Analysis of flavonoids and phenolic acids was carried out using reversed-phase high-performance liquid chromatographyand electrospray ionization mass spectrometry (LC-ESI-MS/MS).Results and Conclusions. For most of the analyzed compounds, the highest yields were obtained by ultrasound assistedextraction. The highest temperature during the ultrasonification process (60 °C) increased the efficiency of extraction,without degradation of polyphenols. UAE easily arrives at extraction equilibrium and therefore permits shorter periods oftime, reducing the energy input. Furthermore, UAE meets the requirements of ‘Green Chemistry’.
