One of the methods of preventing chronic civilization and metabolic diseases is the use of a properly balanced diet rich in phytochemicals with proven effectiveness.

The experiment consisted in designing, producing and testing for the antioxidant potential and content of polyphenolic compounds (phenolic acids, flavonoids) of extruded crisps with a quantitatively variable content of wild garlic (Allium ursinum L.) added, amounting to 0, 1, 2, 3, 4%. The parameters used during the extrusion process differed in the rotational speed of the extruder screw (80, 100 and 120 revolutions per minute). Effective ultrasonically assisted extraction of polyphenols (UAE) contained in the finished products was carried out, then the total content of polyphenols, flavonoids and the antioxidant potential. For the qualitative and quantitative determination of phenolic acids, UHPLC-MS Chromatography was used. The total content of polyphenols and flavonoids increased.

Chromatographic analysis of the samples showed a large variety of phenolic acids. 9 acids were detected in all samples. The content of individual phenolic acids and the sum of phenolic acids increased in the samples along with the increase in the content of wild garlic. The designed food was characterized by a relatively high potential for scavenging the DPPH free radical.

The experiment showed that the extrusion method used for production did not cause the degradation of the thermolabile biologically active polyphenolic compounds. The tested crisps may constitute a new range of functional foods.