Radical Scavenging Activity of Instant Gruels Enriched with Cranberry Fruits Determined by Thin-Layer Chromatography-DPPH Test and by Spectrophotometric Method

摘要

Natural compounds possess multiple biological properties, among others antioxidant activity. Phenolic compounds which exhibit excellent antiradical activity may act as scavengers of free radicals or prevent their formation. The main objective of the present research was the examination of the free radical scavenging activity of instant corn gruels with 0%, 1%, 3%, 5%, and 10% addition of dried cranberry fruits. The extrusion of gruels was carried out at varying rotational speeds of the plasticising system (80, 100, and 120 rpm). The study was developed using two methods: thin-layer chromatography-2,2-diphenyl-1-picrylhydrazyl (DPPH) test and spectrophotometric analysis. The findings confirm that the use of higher screw rotations during the extrusion entailed a higher antioxidant activity of the obtained extrudates. Also, a high activity was reported for the extruded corn gruels without additives. This, in turn, demonstrates an insignificant influence of the extrusion process on the biological value of the obtained products.