Changes in Green Bean Phenolics, Flavonoids and Antioxidant Capacity during Industrial Freezing Process and in vitro Gastrointestinal Digestion

Yıl 2019, Cilt: 17 Sayı: 2, 176 - 184, 02.09.2019

Senem Kamiloğlu

https://doi.org/10.24323/akademik-gida.613559

Cited By: 2

Öz

Green bean (Phaseolus vulgaris) contains high amounts
of phenolic compounds, and it is classified as one of the widely consumed
vegetables, which is rich in antioxidant content and activity. The aim of this
study was to determine the changes in total phenolic content, total flavonoid
content and total antioxidant capacity in the samples taken from various
production steps of the industrial freezing process of green beans, and to
evaluate the bioaccessibility of phenolics, flavonoids and antioxidant capacity
for raw material, waste and frozen product using the standardized in vitro gastrointestinal digestion
model simulating the digestion in the mouth, stomach and intestine,
respectively. Total phenolic content, total flavonoid content and total
antioxidant capacity were determined using spectrophotometric methods and for
the evaluation of total antioxidant capacity 4 different methods including
ABTS, CUPRAC, DPPH and FRAP were used. Results showed that the total phenolic
and flavonoid contents of the fresh green beans were preserved after industrial
freezing process and their by-product that is separated as waste contains
higher total flavonoid content and antioxidant capacity compared to raw
material (117% and up to 97%, respectively) (p<0.05). In addition, after in vitro gastrointestinal digestion, frozen
green beans and waste contained 12–23%, 143–148% and 10–230% more bioaccessible
total phenolics, flavonoids and antioxidant capacity, respectively compared to
fresh green beans (p<0.05). In conclusion, this study showed that food
processing may affect the bioaccessibility of polyphenols. 

Anahtar Kelimeler

Phaseolus vulgaris, IQF, Bioaccessibility, Polyphenols

Endüstriyel Dondurma İşlemi ve in vitro Gastrointestinal Sindirim Sırasında Taze Fasulyenin Fenoliklerinde, Flavonoidlerinde ve Antioksidan Kapasitesinde Meydana Gelen Değişimler

Öz

Taze fasulye (Phaseolus vulgaris)
fenolik bileşen içeriği yüksek olan bir sebze olup, antioksidan içeriği ve
aktivitesi bakımından zengin olan ve yaygın tüketilen sebzeler içerisinde
sınıflandırılmaktadır. Bu çalışmada taze fasulyenin endüstriyel dondurulma
işlemi sırasında çeşitli üretim basamaklardan alınan numunelerde toplam fenolik
maddede, toplam flavonoid maddede ve toplam antioksidan kapasitede meydana
gelen değişimleri belirlemek ve hammadde, atık ve dondurulmuş ürün için sırasıyla
ağız, mide ve bağırsak sindirimi aşamalarından oluşan standartlaştırılmış in vitro gastrointestinal sindirim
modeli kullanılarak fenoliklerin, flavonoidlerin ve antioksidan kapasitenin
biyoerişilebilirliklerinin değerlendirilmesi amaçlanmıştır. Toplam fenolik
madde, toplam flavonoid madde ve toplam antioksidan kapasitedeki değişimler spektrofotometrik
yöntemlerle tespit edilmiş olup, toplam antioksidan kapasitenin belirlenmesinde
ABTS, CUPRAC, DPPH ve FRAP olmak üzere 4 farklı metot kullanılmıştır. Elde
edilen sonuçlar endüstriyel dondurma işleminin taze fasulyenin toplam fenolik
ve flavonoid madde içeriğini korunduğunu ve atık olarak ayrılan yan ürünün toplam
flavonoid madde içeriğinin ve antioksidan kapasitesinin hammaddeden yüksek
olduğunu göstermiştir (sırasıyla %117 ve %97’ye kadar) (p<0.05). İlaveten, in vitro gastrointestinal sindirim
sonrasında dondurulmuş taze fasulyenin ve atık ürünün hammaddeye kıyasla sırasıyla
%12–23, %143–148 ve %10–230 kadar daha fazla biyoerişilebilir toplam fenolik
maddeye, toplam flavonoid maddeye ve toplam antioksidan kapasiteye sahip olduğu
görülmüştür (p<0.05). Sonuç olarak bu çalışma gıda işlemenin polifenollerin
biyoerişilebilirliğini etkileyebileceğini göstermiştir.

Anahtar Kelimeler

Phaseolus vulgaris, IQF, Biyoerişilebilirlik, Polifenoller

Kaynakça

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