@article{article_289583, title={THE EFFECT OF PICKLING ON TOTAL PHENOLIC CONTENTS AND ANTIOXIDANT ACTIVITY OF 10 VEGETABLES}, journal={Food and Health}, volume={1}, pages={135–141}, year={2015}, DOI={10.3153/JFHS15013}, author={Sayın, F. Kübra and Alkan, S. Burçin}, keywords={Total phenol content,total antioxidant capacity,pickling}, abstract={<p class="MsoNormal" style="text-align:justify;"> <span lang="en-us" style="font-size:10pt;" xml:lang="en-us">Epidemiological evidence suggests the critical role of
vegetable consumption in preventing chronic degener­ative diseases. Considering
that pickle is a widely con­sumption type of vegetable in Turkish diet the
objective of the present study was to assess the total phenol con­tent and
antioxidant capacity of pickled vegetables. For this purpose total antioxidant
capacity of 10 fresh and pickled vegetables was analysed by DPPH (2,20-diphe­nyl-1-picryl
hydrazyl) radical scavenging activity and Trolox equivalent antioxidant
capacity (TEAC) meth­ods and total phenolic content (TPC) using Folin–Cio­calteu
reagent. Following the pickling in 15 <sup>th </sup> day there was a significant
(P<0.05) decrease in TPC of all veg­etables, in contrast this TPC increased
significantly af­ter 30 <sup>th </sup> day. Also at 60 <sup>th </sup> day of
pickling the TEAC val­ues of all vegetables are increased significantly
(P<0.05), but DPPH values of green pepper, cauliflower, cucumber and sneak
melon decreased compared with fresh state. Our findings suggest that, pickling
process is relatively a good method for the preservation of phe­nolic acids in
vegetables, and most of the antioxidant capacities remained after 30 <sup>th </sup>
day of fermentation. </span> </p> <p> </p>}, number={3}, publisher={Özkan ÖZDEN}