How Do the Phenolics and Amino Acids Affect the Antioxidant, Antidiabetic and Antiglycation Properties of Selected Fruit Powders?

Fruit matrix modification caused by processing determines the reactivity of bioactives. In line with a new trend in foods development and nutrition, the study endeavored to recognize contribution of phenolics and amino acids from selected raw materials, i.e., Japanese quince, rosehip, haskap berry and blackcurrant in moderation of antioxidant, antidiabetic and antiglycation potential of freeze-dried powders. Qualitative and quantitative evaluation of phenolics and amino acids was performed for powdered fruit, pomace, juice and sugar-free juice products considered as different matrices. Phenolics’ groups differently influenced antidiabetic activity depending on the composition of the matrix in which they were present. Flavonols affected the ability to inhibit advanced glycation end products (AGEs) derived from methylglyoxal and l-arginine. The involvement of individual amino acids in antioxidant capacity was identified, pointing to ornithine presence as the most influential one. Free radical scavenging activity of freeze-dried powders contributed to effectiveness as AGEs inhibitors. Results provided an insight for powdered fruit product development, stressing that composition of fruit-based matrix is a key point for creation of potential functional properties.