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Open Chemistry

formerly Central European Journal of Chemistry

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Volume 13, Issue 1


Volume 13 (2015)

Extruded corn gruels containing linden flowers: quantitation of phenolic compounds and selected quality characteristics

Anna Oniszczuk
  • Corresponding author
  • Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 Lublin, Poland
  • Other articles by this author:
  • De Gruyter OnlineGoogle Scholar
/ Agnieszka Wójtowicz
  • Department of Food Process Engineering, University of Life Sciences of Lublin, Doświadczalna 44, 20-280 Lublin, Poland
  • Other articles by this author:
  • De Gruyter OnlineGoogle Scholar
/ Tomasz Oniszczuk
  • Department of Food Process Engineering, University of Life Sciences of Lublin, Doświadczalna 44, 20-280 Lublin, Poland
  • Other articles by this author:
  • De Gruyter OnlineGoogle Scholar
/ Marta Olech
  • Department of Pharmaceutical Botany, Medical University of Lublin, Chodzki 1, 20-093 Lublin, Poland
  • Other articles by this author:
  • De Gruyter OnlineGoogle Scholar
/ Renata Nowak
  • Department of Pharmaceutical Botany, Medical University of Lublin, Chodzki 1, 20-093 Lublin, Poland
  • Other articles by this author:
  • De Gruyter OnlineGoogle Scholar
/ Karolina Wojtunik
  • Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 Lublin, Poland
  • Other articles by this author:
  • De Gruyter OnlineGoogle Scholar
/ Magdalena Klimek
  • Department of Food Process Engineering, University of Life Sciences of Lublin, Doświadczalna 44, 20-280 Lublin, Poland
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  • De Gruyter OnlineGoogle Scholar
/ Wojciech Krawczyk
  • Department of Expert Medical Assistance with Emergency Medicine Unit, Medical University of Lublin, Staszica 6, 20-081 Lublin, Poland
  • Other articles by this author:
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/ Mieczysław Hajnos
Published Online: 2015-10-07 | DOI: https://doi.org/10.1515/chem-2015-0138


Extrusion-cooking of plant materials may enhance antioxidant activity and improve health benefits. Selected antioxidant polyphenols in extruded corn gruels enriched with different amounts of linden flowers were determined by LC-ESI-MS/MS and quality characteristics were determined.

Phenolic content increased with Tiliae inflorescentia addition and was not decreased by high-temperature extrusion. Linden flower incorporation into instant gruels should be limited to 10% to retain acceptable sensory properties.

Graphical Abstract

Keywords : Tiliae inflorescentia; extrusion-cooking; corn gruels; polyphenols; LC-ESI-MS/MS analysis


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About the article

Received: 2014-12-31

Accepted: 2015-08-30

Published Online: 2015-10-07

Citation Information: Open Chemistry, Volume 13, Issue 1, ISSN (Online) 2391-5420, DOI: https://doi.org/10.1515/chem-2015-0138.

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© 2015 Anna Oniszczuk et al.. This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License. BY-NC-ND 3.0

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