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Non-Traditional Muesli Mixtures Supplemented by Edible Flowers: Analysis of Nutritional Composition, Phenolic acids, Flavonoids and Anthocyanins

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.

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Acknowledgements

This research was funded by the project of TBU in Zlín No. IGA/FT/2020/010.

Funding

All authors mentioned above were supported by the internal grant of TBU in Zlín No. IGA/FT/2020/010.

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Correspondence to Daniela Sumczynski.

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Mrázková, M., Sumczynski, D. & Orsavová, J. Non-Traditional Muesli Mixtures Supplemented by Edible Flowers: Analysis of Nutritional Composition, Phenolic acids, Flavonoids and Anthocyanins. Plant Foods Hum Nutr 76, 371–376 (2021). https://doi.org/10.1007/s11130-021-00918-3

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Keywords

  • Edible flower
  • In vitro digestibility
  • Muesli
  • Non-traditional flake
  • Phenolics