Dondurma işleminin mandalina polifenollerinin biyoerişilebilirliği üzerine etkisi

Year 2023, , 10 - 21, 21.07.2023

Nurdan Özdemirli Senem Kamiloğlu

https://doi.org/10.56833/gidaveyem.1279050

Cited By: 1

Abstract

Amaç: Bu çalışmanın amacı, taze ve donuk Klementin türü mandalinada ve mandalina kabuğunda toplam fenolik maddenin, toplam flavonoid maddenin, toplam antioksidan kapasitenin ve flavanon glikozitlerin biyoerişilebilirliklerinin in vitro sindirim modeli kullanılarak değerlendirilmesidir.
Materyal ve yöntem: Mandalina polifenollerinin biyoerişilebilirliğinin tespitinde sırasıyla ağız, mide ve ince bağırsaktaki sindirimi simüle eden bir in vitro sindirim modeli uygulanmıştır. Toplam fenolik madde içeriği, toplam flavonoid madde içeriği ve toplam antioksidan kapasitedeki değişimler spektrofotometrik yöntemlerle belirlenmiş olup, flavanon glikozitlerin tespiti yüksek performanslı sıvı kromatografisi–fotodiyot dizi dedektörü (HPLC–PDA) ile yapılmıştır. Örnekler arasındaki istatistiksel farklılıkların değerlendirilmesi için, tek yönlü varyans analizi (ANOVA) ve ardından Tukey testi uygulanmıştır (p<0,05).
Bulgular ve sonuç: Taze ve donuk mandalinalar için toplam fenolik madde (sırasıyla %92 ve %85) ve toplam antioksidan kapasite (sırasıyla %57-128 ve %46-96) biyoerişilebilirliği bakımından önemli bir fark görülmemiştir (p>0,05). Ancak donuk mandalinanın toplam flavonoid madde biyoerişilebilirliğinin taze mandalinaya kıyasla istatistiksel olarak önemli düzeyde daha yüksek olduğu saptanmıştır (sırasıyla %39 ve %20) (p <0,05). HPLC–PDA ile yapılan kromatografik analiz sonucunda mandalinada bulunan başlıca flavanon glikozitler, narirutin ve hesperidin olarak tespit edilmiştir. Spektrofotometrik analizle elde edilen toplam flavonoid madde içeriği sonuçlarında olduğu gibi donuk mandalinanın flavanon glikozit biyoerişilebilirliğinin taze mandalinaya kıyasla daha yüksek olduğu görülmüştür (sırasıyla %32-65 ve %25-43) (p<0,05). Öte yandan mandalina kabuklarının toplam fenolik madde (%33), toplam flavonoid madde (%18), toplam antioksidan kapasite (%36-63) ve flavanon glikozit (%1,5-18) biyoerişilebilirliğinin iç meyveden daha düşük olduğu tespit edilmiştir.
Anahtar kelimeler: klementin; bireysel hızlı dondurma; in vitro sindirim; toplam fenolik madde; toplam antioksidan kapasite; hesperidin; narirutin

Keywords

klementin;, bireysel hızlı dondurma;, in vitro sindirim;, toplam fenolik madde;, toplam antioksidan kapasite;, hesperidin;, narirutin

Supporting Institution

Bursa Uludağ Üniversitesi Bilimsel Araştırma Projeleri Birimi tarafından finansal olarak desteklenmiştir

Project Number

Proje No: FYL-2022-1096

Thanks

Yazarlar Mevsim Gıda Sanayi ve Soğuk Depo Tic. A.Ş. firmasına numunelerin teminindeki desteklerinden dolayı teşekkür eder.

Effect of freezing on the bioaccessibility of mandarin polyphenols

Abstract

Objective: The objective of this study was to evaluate the bioaccessibility of total phenolics, total flavonoids, total antioxidant capacity and flavanone glycosides in fresh and frozen clementine mandarins, and mandarin peels using an in vitro digestion model.
Material and method: An in vitro digestion model simulating the digestion in the mouth, stomach, and small intestine was applied to determine the bioaccessibility of mandarin polyphenols. Changes in total phenolic content, total flavonoid content and total antioxidant capacity were determined using spectrophotometric methods, whereas the detection of flavanone glycosides was carried out with high performance liquid chromatography–photodiode array detector (HPLC–PDA). For the evaluation of statistical differences between the samples, one-way analysis of variance (ANOVA) was applied followed by Tukey's post-hoc test (p<0.05).
Results and conclusion: Although there was statistically no significant difference between the fresh and frozen mandarins in terms of the bioaccessiblity of total phenolics (92% and 85%, respectively) and total antioxidant capacity (57-128% and 46-96%, respectively) (p>0.05), the bioaccessible total flavonoids from frozen mandarin was found to be significantly higher than fresh mandarin (39% and 20%, respectively) (p<0.05). Chromatographic analysis by HPLC–PDA revealed narirutin and hesperidin as the major flavanone glycosides. Confirming the results obtained with spectrophotometric total flavonoid content method, bioaccessibility of flavanone glycosides was found to be higher than that of fresh mandarin (32-65% and 25-43%, respectively) (p<0.05). On the other hand, bioaccessibility of total phenolics (%33), total flavonoids (%18), total antioxidant capacity (%36-63) and flavanone glycosides (%1.5-18) were lower in mandarin peels compared to fruit pulp.

Keywords

clementine;, individual quick freezing;, in vitro digestion;, total phenolic content;, total antioxidant capacity;, hesperidin;, narirutin

Project Number

Proje No: FYL-2022-1096

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