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Quality assessment of selected dietary supplements containing flaxseed

 

 

 

Keywords:

food quality, supplements, flax, polyphenols, antioxidative activity

Summary

 

Dietary supplements are now widely used among both young, mature and elderly people, and supplementation in children is becoming more common. A proper and varied diet should provide all the nutrients necessary for the proper functioning of the body. A large group of consumers nourishes, however irrationally, as a result of various individual reasons - physiological, psychological or socio-economic. The use of these foodstuffs is intended to supplement deficiencies, maintain an adequate intake of certain nutrients, or to support specific physiological functions. Currently, the most widely consumed group are products supplementing vitamin and mineral deficiencies. Supplements containing plant ingredients and / or their extracts are also very popular. The quality of dietary supplements is a big challenge and a problem, as they are subject to much less stringent requirements related to quality control compared to medicines. The quantitative relations and properties of bioactive component and sensory analysis were analyzed in flax seed supplements. Differences in the content of polyphenols and the antiradical properties at the eight supplements were determined. The highest concentration of polyphenols (26,8 mg/g s.s.) was detected in flax seed supplement with the extract standardized for the flax lignans content. The highest strength (71%) of antiradical activity was found in flax seed supplement with a propolis. The moderate correlation (r = 0.52) between the polyphenols content and antiradical activity was observed. The quantitative descriptive analysis (QDA) was used to sensory evaluation of the five supplements. Descriptors for flax seed supplements sensory analysis were prepared. The highest negative correlation between the overall quality and the descriptors was found for herbal aroma and taste, r =-0.95 and r =-0.99, respectively. The nutty aroma and overall sensory quality presented the highest positive correlation r = 0,71. The flavored additives decreased the antiradical activity and polyphenols content, as well as not increased their sensory evaluation. The supplement composed from flax seeds without additives showed the best overall sensory quality.

Dr inż. Iwona JASIŃSKA-KULIGOWSKA, Marta KRÓL

Poznań University of Economics and Business

Institute of Quality Science

Department of Food Quality and Safety

Aleja Niepodległości 10, 61-875 Poznan, Poland

e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

 

Dr inż. Maciej KULIGOWSKI

University of Life Sciences in Poznan

Faculty of Food Science and Nutrition

Institute of Food Technology of Plant Origin

Department of Fermentation and Biosynthesis

ul. Mazowiecka 48, 60-637 Poznan, Poland

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