Year 2019, Volume 44, Issue 3, Pages 409 - 418 2019-05-15

TAZE VE DONDURULMUŞ ELMALARDA VE ELMA POSASINDA POLİFENOL BİYOERİŞİLEBİLİRLİĞİNİN DEĞERLENDİRİLMESİ
EVALUATION OF POLYPHENOL BIOACCESSIBILITY IN FRESH AND FROZEN APPLES AND APPLE POMACE

Senem Kamiloglu [1]

54 78

Elma taze tüketilebildiği gibi dondurulmuş elma gibi çeşitli formlara işlenerek de tüketilebilmektedir. Elma işleme sonucu posa olarak adlandırılan biyoaktif bileşenler açısından zengin bir atık ürün oluşmaktadır. Bu çalışmada taze ve dondurulmuş elmalarda ve elma posasında bulunan polifenollerin biyoerişilebilirliklerinin in vitro gastrointestinal sindirim modeli kullanılarak değerlendirilmesi amaçlanmıştır. Toplam fenolik madde, toplam flavonoid madde ve toplam antioksidan kapasiteki değişimler spektrofotometrik yöntemlerle tespit edilmiş olup, polifenolik bileşiklerin miktarının tespiti yüksek performanslı sıvı kromatografisi–fotodiyot dizi dedektörü (HPLC–PDA) kullanılarak kromatografik yöntemle yapılmıştır. İn vitro gastrointestinal sindirim simülasyonu sonrasında HPLC–PDA ile belirlenen toplam biyoerişilebilir polifenol miktarları göz önüne alındığında, dondurulmuş elma ve elma posasının taze elmalara kıyasla %11–16 kadar daha fazla biyoerişilebilir polifenole sahip olduğu görülmüştür. Sonuç olarak, bu çalışmada elde edilen bulgular gıda işlemenin sindirim sırasında polifenollerin matriksten salınımını etkilediğini göstermiş olup, sindirilmemiş örnekler için tespit edilen değerlerin biyoerişilebilirlik değerlerinden farklı olabileceğine dikkat çekmiştir.

Apples can be consumed as fresh or processed into various products including frozen apples. As a result of processing, pomace which is rich in bioactive compounds, is generated. The aim of this study was to evaluate the bioaccessibility of polyphenols in fresh and frozen apples and apple pomace using an in vitro gastrointestinal digestion model. Total phenolics, flavonoids, and antioxidant capacity were determined spectrophotometrically, whereas the quantification of polyphenols were carried out chromatographically using high performance liquid chromatography–photodiode array detector (HPLC–PDA). Considering the bioaccessible polyphenols determined using HPLC-PDA after in vitro gastrointestinal digestion simulation, it was found that frozen apples and pomace contained 11–16% more bioaccessible polyphenols compared to fresh apples. In conclusion, results obtained in this study showed that food processing affects the release of polyphenols from the matrix during digestion and that the values determined for undigested samples may be different from the bioaccessibility values.

  • Alminger, M., Aura A.M., Bohn T., Dufour C., El S.N., Gomes A., Karakaya S., Martinez-Cuesta M.C., McDougall G.J., Requena T. (2014). In vitro models for studying secondary plant metabolite digestion and bioaccessibility. Comprehensive Reviews in Food Science and Food Safety 13(4): 413-436.
  • Apak, R., Guclu K., Ozyurek M., Karademir S.E. (2004). Novel total antioxidant capacity index for dietary polyphenols and vitamins C and E, using their cupric ion reducing capability in the presence of neocuproine: CUPRAC method. Journal of Agricultural and Food Chemistry 52(26): 7970-7981.
  • Apak, R., Ozyurek M., Guclu K., Capanoglu E. (2016). Antioxidant activity/capacity measurement. 1. Classification, physicochemical principles, mechanisms, and electron transfer (ET)-based assays. Journal of Agricultural and Food Chemistry 64(5): 997-1027.
  • Benzie, I.F., Strain J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Analytical Biochemistry 239(1): 70-76.
  • Bohn, T. (2014). Dietary factors affecting polyphenol bioavailability. Nutrition Reviews 72(7): 429-452.
  • Bouayed, J., Deußer H., Hoffmann L., Bohn T. (2012). Bioaccessible and dialysable polyphenols in selected apple varieties following in vitro digestion vs. their native patterns. Food Chemistry 131(4): 1466-1472.
  • Bouayed, J., Hoffmann L., Bohn T. (2011). Total phenolics, flavonoids, anthocyanins and antioxidant activity following simulated gastro-intestinal digestion and dialysis of apple varieties: Bioaccessibility and potential uptake. Food Chemistry 128(1): 14-21.
  • Boyer, J., Liu R.H. (2004). Apple phytochemicals and their health benefits. Nutrition Journal 3(1): 1-15.
  • Capanoglu, E., Beekwilder J., Boyacioglu D., Hall R., De Vos R. (2008). Changes in antioxidant and metabolite profiles during production of tomato paste. Journal of Agricultural and Food Chemistry 56(3): 964-973.
  • Capanoglu, E., Kamiloglu S., Ozkan G., Apak R. (2018). Evaluation of antioxidant activity/capacity measurement methods for food products. In: Apak, R., Capanoglu, E. & Shahidi, F. (eds.) Measurement of Antioxidant Activity and Capacity: Recent Trends and Applications. Chicester, United Kingdom: John Wiley & Sons Ltd.
  • Chethan, S., Malleshi N. (2007). Finger millet polyphenols: Optimization of extraction and the effect of pH on their stability. Food Chemistry 105(2): 862-870.
  • FAO (2017). Erişim tarihi: Aralık, 2018. http://www.fao.org/faostat/en/ - home.
  • Guven, O., Sensoy I., Senyuva H., Karakaya S. (2018). Food processing and digestion: The effect of extrusion process on bioactive compounds in extrudates with artichoke leaf powder and resulting in vitro cynarin and cynaroside bioaccessibility. LWT 90:232-237.
  • Ho, Y.C., Yu H.T., Su N.W. (2012). Re-examination of chromogenic quantitative assays for determining flavonoid content. Journal of Agricultural and Food Chemistry 60(10): 2674-2681.
  • Huang, H.W., Hsu C.P., Yang B.B., Wang C.Y. (2013). Advances in the extraction of natural ingredients by high pressure extraction technology. Trends in Food Science & Technology 33(1): 54-62.
  • Kahle, K., Kempf M., Schreier P., Scheppach W., Schrenk D., Kautenburger T., Hecker D., Huemmer W., Ackermann M., Richling E. (2011). Intestinal transit and systemic metabolism of apple polyphenols. European Journal of Nutrition 50(7): 507-522.
  • Kamiloglu, S., Capanoglu E. (2015). Polyphenol content in figs (Ficus carica L.): Effect of sun-drying. International Journal of Food Properties 18(3): 521-535.
  • Kamiloglu, S., Ozkan G., Isik H., Horoz O., Van Camp J., Capanoglu E. (2017). Black carrot pomace as a source of polyphenols for enhancing the nutritional value of cake: An in vitro digestion study with a standardized static model. LWT-Food Science and Technology 77:475-481.
  • Kamiloğlu, S., Paslı A.A., Çapanoğlu E., Özçelik B. (2014). Kuru Meyvelerin Kuruyemişler ile Birlikte Tüketiminin Flavonoidlerin In Vitro Biyoyararlılığına Etkisinin İncelenmesi. GIDA 39(4): 227-233.
  • Karaman, Ş., Tütem E., Başkan K.S., Apak R. (2013). Comparison of antioxidant capacity and phenolic composition of peel and flesh of some apple varieties. Journal of the Science of Food and Agriculture 93(4): 867-875.
  • Kim, D.O., Jeong S.W., Lee C.Y. (2003). Antioxidant capacity of phenolic phytochemicals from various cultivars of plums. Food Chemistry 81(3): 321-326.
  • Kumaran, A., Karunakaran R.J. (2006). Antioxidant and free radical scavenging activity of an aqueous extract of Coleus aromaticus. Food Chemistry 97(1): 109-114.
  • Miller, N.J., Rice-Evans C. (1997). Factors influencing the antioxidant activity determined by the ABTS•+ radical cation assay. Free Radical Research 26(6): 195-199.
  • Minekus, M., Alminger M., Alvito P., Ballance S., Bohn T., Bourlieu C., Carriere F., Boutrou R., Corredig M., Dupont D., Dufour C., Egger L., Golding M., Karakaya S., Kirkhus B., Le Feunteun S., Lesmes U., Macierzanka A., Mackie A., Marze S., McClements D.J., Menard O., Recio I., Santos C.N., Singh R.P., Vegarud G.E., Wickham M.S.J., Weitschies W., Brodkorb A. (2014). A standardised static in vitro digestion method suitable for food–an international consensus. Food & Function 5(6): 1113-1124.
  • Palafox-Carlos, H., Ayala-Zavala J.F., Gonzalez-Aguilar G.A. (2011). The role of dietary fiber in the bioaccessibility and bioavailability of fruit and vegetable antioxidants. Journal of Food Science 76(1): R6-R15.
  • Skinner, R.C., Gigliotti J.C., Ku K.M., Tou J.C. (2018). A comprehensive analysis of the composition, health benefits, and safety of apple pomace. Nutrition Reviews 76(12): 893-909.
  • Tagliazucchi, D., Helal A., Verzelloni E., Conte A. (2012). The type and concentration of milk increase the in vitro bioaccessibility of coffee chlorogenic acids. Journal of Agricultural and Food Chemistry 60(44): 11056-11064.
  • Vallejo, F., Gil-Izquierdo A., Perez-Vicente A., Garcia-Viguera C. (2004). In vitro gastrointestinal digestion study of broccoli inflorescence phenolic compounds, glucosinolates, and vitamin C. Journal of Agricultural and Food Chemistry 52(1): 135-138.
  • Velioglu, Y.S., Mazza G., Gao L., Oomah B.D. (1998). Antioxidant activity and total phenolics in selected fruits, vegetables, and grain products. Journal of Agricultural and Food Chemistry 46(10): 4113-4117.
  • Wijngaard, H., Hossain M.B., Rai D.K., Brunton N. (2012). Techniques to extract bioactive compounds from food by-products of plant origin. Food Research International 46(2): 505-513.
  • Younis, K., Ahmad S. (2015). Waste utilization of apple pomace as a source of functional ingredient in buffalo meat sausage. Cogent Food & Agriculture 1(1): 1119397.
Primary Language tr
Subjects Science
Published Date 2019
Journal Section Articles
Authors

Orcid: 0000-0003-3902-4360
Author: Senem Kamiloglu (Primary Author)
Country: Turkey


Dates

Publication Date: May 15, 2019

Bibtex @research article { gida516775, journal = {GIDA}, issn = {1300-3070}, eissn = {1309-6273}, address = {Gıda Teknolojisi Derneği}, year = {2019}, volume = {44}, pages = {409 - 418}, doi = {10.15237/gida.gd19026}, title = {TAZE VE DONDURULMUŞ ELMALARDA VE ELMA POSASINDA POLİFENOL BİYOERİŞİLEBİLİRLİĞİNİN DEĞERLENDİRİLMESİ}, key = {cite}, author = {Kamiloglu, Senem} }
APA Kamiloglu, S . (2019). TAZE VE DONDURULMUŞ ELMALARDA VE ELMA POSASINDA POLİFENOL BİYOERİŞİLEBİLİRLİĞİNİN DEĞERLENDİRİLMESİ. GIDA, 44 (3), 409-418. DOI: 10.15237/gida.gd19026
MLA Kamiloglu, S . "TAZE VE DONDURULMUŞ ELMALARDA VE ELMA POSASINDA POLİFENOL BİYOERİŞİLEBİLİRLİĞİNİN DEĞERLENDİRİLMESİ". GIDA 44 (2019): 409-418 <http://dergipark.org.tr/gida/issue/44377/516775>
Chicago Kamiloglu, S . "TAZE VE DONDURULMUŞ ELMALARDA VE ELMA POSASINDA POLİFENOL BİYOERİŞİLEBİLİRLİĞİNİN DEĞERLENDİRİLMESİ". GIDA 44 (2019): 409-418
RIS TY - JOUR T1 - TAZE VE DONDURULMUŞ ELMALARDA VE ELMA POSASINDA POLİFENOL BİYOERİŞİLEBİLİRLİĞİNİN DEĞERLENDİRİLMESİ AU - Senem Kamiloglu Y1 - 2019 PY - 2019 N1 - doi: 10.15237/gida.gd19026 DO - 10.15237/gida.gd19026 T2 - GIDA JF - Journal JO - JOR SP - 409 EP - 418 VL - 44 IS - 3 SN - 1300-3070-1309-6273 M3 - doi: 10.15237/gida.gd19026 UR - https://doi.org/10.15237/gida.gd19026 Y2 - 2019 ER -
EndNote %0 THE JOURNAL OF FOOD TAZE VE DONDURULMUŞ ELMALARDA VE ELMA POSASINDA POLİFENOL BİYOERİŞİLEBİLİRLİĞİNİN DEĞERLENDİRİLMESİ %A Senem Kamiloglu %T TAZE VE DONDURULMUŞ ELMALARDA VE ELMA POSASINDA POLİFENOL BİYOERİŞİLEBİLİRLİĞİNİN DEĞERLENDİRİLMESİ %D 2019 %J GIDA %P 1300-3070-1309-6273 %V 44 %N 3 %R doi: 10.15237/gida.gd19026 %U 10.15237/gida.gd19026
ISNAD Kamiloglu, Senem . "TAZE VE DONDURULMUŞ ELMALARDA VE ELMA POSASINDA POLİFENOL BİYOERİŞİLEBİLİRLİĞİNİN DEĞERLENDİRİLMESİ". GIDA 44 / 3 (May 2019): 409-418. https://doi.org/10.15237/gida.gd19026
AMA Kamiloglu S . TAZE VE DONDURULMUŞ ELMALARDA VE ELMA POSASINDA POLİFENOL BİYOERİŞİLEBİLİRLİĞİNİN DEĞERLENDİRİLMESİ. GIDA. 2019; 44(3): 409-418.
Vancouver Kamiloglu S . TAZE VE DONDURULMUŞ ELMALARDA VE ELMA POSASINDA POLİFENOL BİYOERİŞİLEBİLİRLİĞİNİN DEĞERLENDİRİLMESİ. GIDA. 2019; 44(3): 418-409.