Evaluation of phytochemicals, antioxidant capacity, and antidiabetic activity of novel smoothies from selected Prunus fruits

Publication date: August 2016 Source:Journal of Functional Foods, Volume 25 Author(s): Paulina Nowicka, Aneta Wojdyło, Justyna Samoticha The aim of this study was to screen the Prunus smoothies for their polyphenols profile and determine the correlation between the polyphenols, and antioxidant capacity, α-glucosidase, and α-amylase inhibitory effect. A total of 22 polyphenolic compounds were assessed in the Prunus-smoothies (LC–MS QTof), which the content (UPLC–PDA–FL) in sour cherry juice was 726 mg/100 g, while in purees it was 429 mg (peaches), 606 mg (apricots), and 697 mg (plums) in 100 g. Therefore, the smoothies were significantly different, and the main factor determining the chemical composition of final products was quantitative addition of each semi-products (sour cherry juice, peaches puree, apricots puree, or plums puree). The obtained results showed that the anthocyanins and flavonols have the greatest impact on the antioxidant capacity and anti-α-glucosidase activity, while the flavan-3-ols may be responsible for α-amylase inhibition. The study showed that the Prunus smoothies may be important natural sources of polyphenolic antioxidants with a high potential for controlling early stages of postprandial hyperglycaemia.

Source: Journal of Functional Foods - July 5, 2016 Category: Nutrition Source Type: research