Anti-diabetic, anti-cholinesterase, and antioxidant potential, chemical composition and sensory evaluation of novel sea buckthorn-based smoothies

Karolina Tkacz; Aneta Wojdyło; Igor Piotr Turkiewicz; Paulina Nowicka

doi:10.1016/j.foodchem.2020.128105

Anti-diabetic, anti-cholinesterase, and antioxidant potential, chemical composition and sensory evaluation of novel sea buckthorn-based smoothies

Food Chem. 2021 Feb 15:338:128105. doi: 10.1016/j.foodchem.2020.128105. Epub 2020 Sep 17.

Authors

Karolina Tkacz¹, Aneta Wojdyło², Igor Piotr Turkiewicz³, Paulina Nowicka⁴

Affiliations

¹ Wrocław University of Environmental and Life Sciences, The Faculty of Biotechnology and Food Science, Department of Fruit, Vegetable and Plant Nutraceutical Technology, 37 Chełmońskiego Street, 51-630 Wrocław, Poland. Electronic address: karolina.tkacz@upwr.edu.pl.
² Wrocław University of Environmental and Life Sciences, The Faculty of Biotechnology and Food Science, Department of Fruit, Vegetable and Plant Nutraceutical Technology, 37 Chełmońskiego Street, 51-630 Wrocław, Poland. Electronic address: aneta.wojdylo@upwr.edu.pl.
³ Wrocław University of Environmental and Life Sciences, The Faculty of Biotechnology and Food Science, Department of Fruit, Vegetable and Plant Nutraceutical Technology, 37 Chełmońskiego Street, 51-630 Wrocław, Poland. Electronic address: igor.turkiewicz@upwr.edu.pl.
⁴ Wrocław University of Environmental and Life Sciences, The Faculty of Biotechnology and Food Science, Department of Fruit, Vegetable and Plant Nutraceutical Technology, 37 Chełmońskiego Street, 51-630 Wrocław, Poland. Electronic address: paulina.nowicka@upwr.edu.pl.

PMID: 33092003
DOI: 10.1016/j.foodchem.2020.128105

Abstract

Sea 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.

Keywords: AChE; BuChE; Pancreatic lipase; UPLC-PDA-FL; α-Amylase; α-Glucosidase.

MeSH terms

Antioxidants / analysis*
Beverages*
Cholinesterase Inhibitors / analysis*
Fruit / chemistry*
Hippophae / chemistry*
Humans
Hypoglycemic Agents / analysis*
Taste*

Substances

Antioxidants
Cholinesterase Inhibitors
Hypoglycemic Agents