{Reference Type}: Journal Article
{Title}: Investigation of Changes in the Polyphenol Profile Verified by LC-MS/MS and the Pro-Health Activities of Fruit Smoothie.
{Author}: Borowiec K;Szwajgier D;Stachniuk A;Mielniczuk J;Trzpil A;
{Journal}: Mol Nutr Food Res
{Volume}: 68
{Issue}: 13
{Year}: 2024 Jul 24
{Factor}: 6.575
{DOI}: 10.1002/mnfr.202300426
{Abstract}: <B>METHODS: </B>Bilberry, bananas, and apples are used for smoothie production because the health-promoting activities and to prevent human diseases including neurodegenerative disorders. The smoothie is prepared to promote a promising practice for increasing the intake of fruit in the diet.<BR><B>RESULTS: </B>The smoothie is packed into dark glass jars, pasteurized, and stored for up to 4 months at 4 or 22 °C. Then, it is analyzed for the polyphenols profile using liquid chromatography-high resolution mass spectometry (LC-HRMS) Polyphenols content and the antiinflammatory, anticholinesterase, and antioxidant activities, and the impact on catalase activity are controlled using biochemical analyses. A significant decrease in the flavanol content (p < 0.05) is investigated, while there are lower decreases or no changes in the other polyphenols content in the smoothies stored at 4 °C. The changes in the anticholinesterase and antioxidant activities of the smoothie are correlated with the total polyphenols, anthocyanins, flavonols, and tannins content.<BR><B>CONCLUSIONS: </B>The proposed preservation of the smoothie and its storage at refrigeration temperature is adequate to maintain the smoothie's nutritional and functional effect for a 4-month shelf life. Even significant changes in the content of individual subgroups of polyphenols are not drastically reflected in the decrease of the smoothie biological activities.