EVALUATION OF THE BIOACCESSIBILITY OF PHENOLIC COMPOUNDS IN BLACK GARLIC SAUCES

Öz

In this study, the bioaccessibility of phenolic compounds and antioxidants in functional sauces developed using black garlic was evaluated using an in vitro digestion model and compared with fresh garlic-based sauces. HPLC-PDA analysis showed that epicatechin and gallic acid were the predominant flavonoid and phenolic acid detected in the garlic sauces, respectively. In the reduced-fat black garlic sauce, bioaccessible total phenolic content was 110.3±4.1 mg GAE/100 g, which was 11-24% higher than those of the other formulations, while the FRAP value after intestinal digestion was also significantly higher, reaching 15.9±2.2 mg TE/100 g (P<0.05).  Bioaccessible gallic acid and chlorogenic acid contents were 5011.2±14.5 and 92.5±6.4 µg/100 g, respectively, representing 27-47% higher values than those of the other sauces (P<0.05). Overall, black garlic use combined with fat reduction may be an effective strategy for improving phenolic bioaccessibility in sauce matrices

Anahtar Kelimeler

• Allium sativum L.
• in vitro digestion
• polyphenols
• antioxidant capacity
• HPLC-PDA

Destekleyen Kurum

TÜBİTAK

Proje Numarası

1919B012406177

Etik Beyan

Ethical approval for the sensory analysis conducted within the scope of this study was obtained from the Bursa Uludağ University Research and Publication Ethics Committees, Research and Publication Ethics Committee for Natural and Engineering Sciences (Meeting Date: 30 June 2025; Meeting No: 2025-06; Decision No: 16).

Teşekkür

This study was financially supported by the TÜBİTAK 2209-A University Students Research Projects Support Program (Project No: 1919B012406177).

SİYAH SARIMSAK SOSLARINDA FENOLİK BİLEŞİKLERİN BİYOERİŞİLEBİLİRLİĞİNİN DEĞERLENDİRİLMESİ

Öz

Bu çalışmada, siyah sarımsak kullanılarak geliştirilen fonksiyonel soslarda fenolik bileşikler ve antioksidan aktivite gösteren bileşiklerin biyoeri-şilebilirliği in vitro sindirim modeli ile değerlendirilmiş ve elde edilen sonuçlar taze sarımsak bazlı soslarla karşılaştırılmıştır. HPLC-PDA analizi, epikateşin ve gallik asitin sarımsak soslarında tespit edilen ana flavonoid ve fenolik asit olduğunu ortaya koymuştur. Yağı azaltılmış siyah sarım-sak sosunda, biyoerişilebilir toplam fenolik madde miktarı 110.3±4.1 mg GAE/100 g olarak belirlenerek diğer formülasyonlara kıyasla %11-24 daha yüksek bulunurken, intestinal sindirim sonrası FRAP değeri de 15.9±2.2 mg TE/100 g ile diğer formülasyonlardan anlamlı düzeyde yük-sek bulunmuştur (P<0.05). Kromatografik analiz sonuçları da bu bulguları desteklemiş ve yağı azaltılmış siyah sarımsak sosunda biyoerişilebilir gallik asit ve klorojenik asit miktarları sırasıyla 5011.2±14.5 ve 92.5±6.4 µg/100 g olarak belirlenerek diğer sos örneklerine kıyasla %27-47 daha yüksek bulunmuştur (P<0.05). Sonuç olarak, siyah sarımsak kullanımı ve yağ azaltımı, sos matriksinde fenolik bileşiklerin biyoerişilebilirliğini iyileştirmeye yönelik etkili bir formülasyon yaklaşımı olarak değerlendirilebilir.

Anahtar Kelimeler

• Allium sativum L.
• in vitro sindirim
• polifenoller
• antioksidan kapasite
• HPLC-PDA

Destekleyen Kurum

TÜBİTAK

Proje Numarası

1919B012406177

Etik Beyan

Bu çalışma kapsamında gerçekleştirilen duyusal analiz için Bursa Uludağ Üniversitesi Araştırma ve Yayın Etik Kurulları Fen ve Mühendislik Bilimleri Araştırma ve Yayın Etik Kurulu’ndan etik kurul izni alınmıştır (Oturum Tarihi: 30 Haziran 2025; Oturum Sayısı: 2025-06; Karar No: 16).

Teşekkür

Bu çalışma TÜBİTAK 2209-A Üniversite Öğrencileri Araştırma Projeleri Destekleme Programı tarafından finansal olarak desteklenmiştir (Proje No: 1919B012406177).

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