In the framework of the MSc thesis, we optimised the extraction process of freeze-dried kindergarten daily meals and compared the antioxidant capacity (AOC) and total phenolic compounds (TPC) content in extracts of freeze-dried kindergarten daily meals prepared according to intervention and standard five days menus. In the design of the intervention menu, emphasis was placed on the inclusion of foods rich in antioxidants. Both menus were designed in accordance with the Guidelines for Healthy Eating in Educational Institutions (Gabrijelčič Blenkuš et al., 2005). The most optimal extraction procedure was found to be a one-hour shaking extraction at 50 °C using an extraction solvent solution of methanol and distilled water in a 50 : 50 (v/v) ratio, with an extraction solvent volume to sample weight ratio of 6 mL/g. The AOC was determined by the DPPH· free radical scavenging method, the results being expressed as trolox equivalent in μmol/g dry weight of the sample (TE). Total phenolic compounds (TPC) were determined using the Folin-Ciocalteu reagent and the results were expressed as chlorogenic acid equivalents in μmol/g dry weight of the sample (CAE). We found that the intervention menu had on average higher AOC levels (9,5 μmol TE/g ± 4,2 μmol TE/g) than the standard menu (2,7 μmol TE/g ± 0,9 μmol TE/g). The intervention menu also had higher TPC (11,9 μmol CAE/g ± 3,3 μmol CAE/g) than the standard menu (5,7 μmol CAE/g ± 1,0 μmol CAE/g).
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