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Non-traditional muesli mixtures supplemented by edible flowers: Analysis of nutritional composition, phenolic acids, flavonoids and anthocyanins

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dc.title Non-traditional muesli mixtures supplemented by edible flowers: Analysis of nutritional composition, phenolic acids, flavonoids and anthocyanins en
dc.contributor.author Mrázková, Martina
dc.contributor.author Sumczynski, Daniela
dc.contributor.author Orsavová, Jana
dc.relation.ispartof Plant Foods for Human Nutrition
dc.identifier.issn 0921-9668 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2021
utb.relation.volume 76
utb.relation.issue 3
dc.citation.spage 371
dc.citation.epage 376
dc.type article
dc.language.iso en
dc.publisher Springer
dc.identifier.doi 10.1007/s11130-021-00918-3
dc.relation.uri https://link.springer.com/article/10.1007/s11130-021-00918-3
dc.subject edible flower en
dc.subject in vitro digestibility en
dc.subject muesli en
dc.subject non-traditional flake en
dc.subject phenolics en
dc.description.abstract In this study, the effect of using medicinal plants on nutrition composition and biologically active substances in cereal mixtures were investigated. In order to develop new type of non-traditional muesli mixtures supplemented with edible flowers, eight muesli mixtures were prepared applying the mixing ratio of 60-70% of non-traditional flakes and 30-40% of lyophilized fruits and edible flowers. This study examines nutritional composition, digestibility, fibres and phenolics of nutraceutical muesli mixtures using enzymatic-gravimetric and chromatographic methods. It shows that the mixture of kamut, einkorn, red and black quinoa or rice flakes together with hibiscus, mallow, rose, fruits has increased the fibre content (11.9-21.2%) and in vitro digestibility (87.8-93.8%). The greatest concentrations of individual phenolic contents were determined in free and soluble bound fractions of the mixtures. Cyanidin-3-glucoside (up to 116 mg/kg) and delphinidin-3-glucoside (up to 76.9 mg/kg) were established as major anthocyanins. Considering the individual phenolic fractions, sinapic and protocatechuic acids were the most abundant phenolic acids and quercetin and epigallocatechin represented the most frequent flavonoids. These results indicate that non-traditional muesli with edible flowers containing a high amount of nutrients and bioactive substances have the potential to enhance a nutritionally balanced diet. en
utb.faculty Faculty of Technology
utb.faculty Faculty of Humanities
dc.identifier.uri http://hdl.handle.net/10563/1010531
utb.identifier.obdid 43883050
utb.identifier.scopus 2-s2.0-85113852029
utb.identifier.wok 000691198700002
utb.identifier.pubmed 34460039
utb.source J-wok
dc.date.accessioned 2021-09-06T20:39:31Z
dc.date.available 2021-09-06T20:39:31Z
dc.description.sponsorship TBU in Zlin [IGA/FT/2020/010]
dc.description.sponsorship IGA/FT/2020/010
utb.ou Department of Food Analysis and Chemistry
utb.ou Language Centre
utb.contributor.internalauthor Mrázková, Martina
utb.contributor.internalauthor Sumczynski, Daniela
utb.contributor.internalauthor Orsavová, Jana
utb.fulltext.affiliation Martina Mrázková1, Daniela Sumczynski1, Jana Orsavová2, 1 Department of Food Analysis and Chemistry, Tomas Bata University in Zlín, Vavrečkova 275, 760 01 Zlín, Czech Republic, 2 Language Centre, Tomas Bata University in Zlín,Štefánikova, 5670, 760 01 Zlín, Czech Republic
utb.fulltext.dates Accepted: 11 August 2021 Published online: 30 August 2021
utb.fulltext.sponsorship This research was funded by the project of TBU in Zlín No. IGA/FT/2020/010. All authors mentioned above were supported by the internal grant of TBU in Zlín No. IGA/FT/2020/010.
utb.wos.affiliation [Mrazkova, Martina; Sumczynski, Daniela] Tomas Bata Univ Zlin, Dept Food Anal & Chem, Vavreckova 275, Zlin 76001, Czech Republic; [Orsavova, Jana] Tomas Bata Univ Zlin, Language Ctr, Stefanikova 5670, Zlin 76001, Czech Republic
utb.scopus.affiliation Department of Food Analysis and Chemistry, Tomas Bata University in Zlín, Vavrečkova 275, Zlín, 760 01, Czech Republic; Language Centre, Tomas Bata University in Zlín, Štefánikova, 5670, Zlín, 760 01, Czech Republic
utb.fulltext.projects IGA/FT/2020/010
utb.fulltext.faculty Faculty of Technology
utb.fulltext.faculty Faculty of Humanities
utb.fulltext.ou Department of Food Analysis and Chemistry
utb.fulltext.ou Language Centre
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