EVALUATION OF POLYPHENOL BIOACCESSIBILITY IN FRESH AND FROZEN APPLES AND APPLE POMACE

Yıl 2019, Cilt: 44 Sayı: 3, 409 - 418, 15.05.2019

Senem Kamiloglu

https://doi.org/10.15237/gida.gd19026

Öz

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.

Anahtar Kelimeler

Granny Smith, HPLC–PDA, individual quick freezing, in vitro gastrointestinal digestion, flavonoids, phenolic acids, total antioxidant capacity, HPLC–PDA

TAZE VE DONDURULMUŞ ELMALARDA VE ELMA POSASINDA POLİFENOL BİYOERİŞİLEBİLİRLİĞİNİN DEĞERLENDİRİLMESİ

Öz

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.

Anahtar Kelimeler

Granny Smith, HPLC–PDA, bireysel hızlı dondurma, in vitro gastrointestinal sindirim, flavonoidler, fenolik asitler, toplam antioksidan kapasite, HPLC–PDA

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