EVALUATION OF BIOACCESSIBILITY OF PHENOLIC COMPOUNDS IN MELON SEED SHERBET (SUBYE)

Yıl 2022, Cilt: 47 Sayı: 6, 1130 - 1139, 15.12.2022

Nurdan Özdemirli Senem Kamiloğlu Beştepe

https://doi.org/10.15237/gida.GD22083

Cited By: 2

Öz

Subye is a traditional cold drink prepared with melon seeds, sugar and water. The aim of this study was to investigate the food matrix effect on the bioaccessibility of phenolic compounds by determining the changes in total phenolics and total antioxidant capacity of subye formulations prepared with sugar/sweetener, using an in vitro model mimicking the digestion in the mouth, stomach and intestine. The results showed that presence of sugar in subye formulations increases the bioaccessibility of total phenolics (42–64%) (P <0.05) and total antioxidant capacity (13–172%). Although bioaccessibility of phenolics and antioxidants increased in most of the beverages prepared with sweetener (80% and 16-62%, respectively), for some formulations presence of sweetener did not induce a significant effect on the bioaccessibility of total phenolics and total antioxidant capacity. Overall, the findings obtained in this study pointed out that in general presence of sugar/sweetener positively affects the bioaccessibility of phenolics.

Anahtar Kelimeler

Cucumis melo L., Plant-based milk, In Vitro Digestion, Food Matrix, Total Phenolic Content, Total Antioxidant Capacity

KAVUN ÇEKİRDEĞİ ŞERBETİNDE (SÜBYE) FENOLİK BİLEŞİKLERİN BİYOERİŞİLEBİLİRLİĞİNİN DEĞERLENDİRİLMESİ

Öz

Sübye; kavun çekirdekleri, şeker ve su ile hazırlanan geleneksel bir soğuk içecektir. Bu çalışmada ağız, mide ve bağırsaktaki sindirimi taklit eden in vitro bir model kullanılarak şeker ve tatlandırıcı ile hazırlanan sübye formülasyonlarında toplam fenolik madde ve toplam antioksidan kapasitedeki değişimlerin belirlenerek gıda matrisinin fenolik bileşiklerin biyoerişilebilirliğine olan etkisinin araştırılması amaçlanmıştır. Elde edilen sonuçlar sübye formülasyonlarında şeker ilavesinin toplam fenolik madde (%42–64) (P <0.05) ve toplam antioksidan kapasite (%13–172) biyoerişilebilirliğini arttırdığını göstermiştir. Tatlandırıcı ile hazırlanan sübye formülasyonlarında ise içeceklerin büyük kısmında fenolik bileşik (%80) ve antioksidanların (%16–62) biyoerişilebilirliği artmakla beraber bazı formülasyonlarda tatlandırıcının toplam fenolik madde ve toplam antioksidan kapasite biyoerişilebilirliği açısından önemli düzeyde bir etkisinin olmadığı görülmüştür. Sonuç olarak, bu çalışmada elde edilen bulgular şeker veya tatlandırıcı varlığının fenolik bileşiklerin biyoerişilebilirliğini genel anlamda olumlu yönde etkilediğine dikkat çekmiştir.

Anahtar Kelimeler

Cucumis melo L., Bitki Bazlı Süt, İn Vitro Sindirim, Gıda Matrisi, Toplam Fenolik Madde, Toplam Antioksidan Kapasite

Kaynakça

• Aly, E., Sánchez-Moya, T., Darwish, A. A., Ros-Berruezo, G., López-Nicolás, R. (2022). In vitro digestion effect on CCK and GLP-1 release and antioxidant capacity of some plant-based milk substitutes. Journal of Food Science, 87(5): 1999-2008, doi: 10.1111/1750-3841.16140.
• 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, doi: 10.1021/jf048741x.
• Apan, M.A., Zorba, M. (2018). Improvement of quality and shelf-life of Sübye, a traditional beverage of Turkey. Food Science and Technology, 38(4):719-725, doi: 0.1590/1678-457X.12517.
• Aydar, E.F., Tutuncu, S., Ozcelik, B. (2020). Plant-based milk substitutes: Bioactive compounds, conventional and novel processes, bioavailability studies, and health effects. Journal of Functional Foods, 70: 103975, doi: 10.1016/j.jff.2020.103975.
• 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, doi: 10.1016/j.foodchem.2011.02.052.
• Capanoglu, E., Kamiloglu, S., Demirci Cekic, S., Sozgen Baskan, K., Avan, A. N., Uzunboy, S., Apak, R. (2021). Antioxidant activity and capacity measurement. In: Plant Antioxidants and Health, Ekiert, H.M., Ramawat, K.G., Arora, J. (Eds.), Springer, pp. 709-773, doi: 10.1007/978-3-030-45299-5_22-1.
• Carbonell-Capella, J.M., Buniowska, M., Esteve, M.J., Frígola, A. (2015). Effect of Stevia rebaudiana addition on bioaccessibility of bioactive compounds and antioxidant activity of beverages based on exotic fruits mixed with oat following simulated human digestion. Food Chemistry, 184: 122–130. doi: 10.1016/j.foodchem.2015.03.095.
• Dueñas, M., García-Estévez, I. (2020). Agricultural and food waste: Analysis, characterization and extraction of bioactive compounds and their possible utilization. Foods, 9(6): 817, doi: :10.3390/foods9060817.
• Kamiloglu, S. (2019). Taze ve dondurulmuş elmalarda ve elma posasında polifenol biyoerişebilirliğinin değerlendirilmesi. GIDA, 44(3): 409-418, doi:. 10.15237/gida.gd19026.
• Kamiloglu, S., Ozdal, T., Bakir, S., Capanoglu, E. (2022). Bioaccessibility of terebinth (Pistacia terebinthus L.) coffee polyphenols: Influence of milk, sugar and sweetener addition. Food Chemistry, 374: 131728, doi: 10.1016/j.foodchem.2021.131728.
• Kamiloglu, S., Pasli, A.A., Ozcelik, B., Capanoglu, E. (2014). Evaluating the in vitro bioaccessibility of phenolics and antioxidant activity during consumption of dried fruits with nuts. LWT - Food Science and Technology, 56(2), 284-289, doi: 10.1016/j.lwt.2013.11.040.
• Kamiloglu, S., Tomas, M., Ozdal, T., Capanoglu, E. (2021). Effect of food matrix on the content and bioavailability of flavonoids. Trends in Food Science and Technology, 117:15-33, doi: 10.1016/j.tifs.2020.10.030.
• 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, doi: 10.1016/j.foodchem.2005.03.032.
• Miller, N.J., Rice-Evans C. (1997). Factors influencing the antioxidant activity determined by the ABTS•+ radical cation assay. Free Radical Reserach, 26(6): 195-199, doi: 10.3109/10715769709097799.
• 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, doi: 10.1039/C3FO60702J.
• Neilson, A.P., George, J.C., Janle, E.M., Mattes, R.D., Rudolph, R., Matusheski, N.V., Ferruzzi, M.G. (2009). Influence of chocolate matrix composition on cocoa flavan-3- ol bioaccessibility in vitro and bioavailability in humans. Journal of Agricultural and Food Chemistry, 57(20): 9418–9426. doi: 10.1021/jf902919.
• Peters, C.M., Green, R.J., Janle, E.M., Ferruzzi, M.G. (2010). Formulation with ascorbic acid and sucrose modulates catechin bioavailability from green tea. Food Research International, 43(1): 95–102, doi: 10.1016/J. foodres.2009.08.016.
• Reyes-Jurado, F., Soto-Reyes, N., Dávila-Rodríguez, M., Lorenzo-Leal, A.C., Jiménez-Munguía, M. T., Mani-López, E., López-Malo, A. (2021). Plant-based milk alternatives: Types, processes, benefits, and characteristics. Food Reviews International, doi: 10.1080/87559129.2021.1952421.
• Rolim, P.M., Seabra, L.M.A.J., de Macedo, G.R. (2020). Melon by-products: Biopotential in human health and food processing. Food Reviews International, 36(1): 15-38, doi: 10.1080/87559129.2019.1613662.
• Sabancı, S., Celebi, C., Icier, F. (2014). Rheological properties of sübye, traditional beverage. Akademik Gıda, 12(1): 11-15.
• Salehi, B., Capanoglu, E., Adrar, N., Catalkaya, G., Shaheen, S., Jaffer, M., Giri, L., Suyal, R., Jugran, A.K., Calina, D., Docea, A.O., Kamiloglu, S., Kregiel, D., Antolak, H., Pawlikowska, E., Sen, S., Acharya, K., Selamoglu, Z., Sharifi-Rad, J., Martorell, M., Rodrigues, C.F., Sharopov, F., Martins, N., Capasso, R. (2019). Cucurbits plants: A key emphasis to its pharmacological potential. Molecules, 24(10): 1854, doi: 10.3390/molecules24101854.
• Tamer, C.E., Yolci Ömeroğlu, P., Çopur, Ö.U. (2019). Functional and traditional non-alcoholic beverages in Turkey. In: Non-alcoholic beverages, Grumezescu, A.M., Holban, A.M. (Eds.), Volume 6: The science of beverages, Woodhead Publishing, pp. 483-521, doi: 10.1016/B978-0-12-815270-6.00015-3.
• 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, doi: 10.1021/jf9801973.
• Wojtunik-Kulesza, K., Oniszczuk, A., Oniszczuk, T., Combrzyński, M., Nowakowska, D., Matwijczuk, A. (2020). Influence of in vitro digestion on composition, bioaccessibility and antioxidant activity of food polyphenols—A non-systematic review. Nutrients, 12(5): 1401, doi: 10.3390/nu12051401.
• Wootton-Beard, P. C., Moran, A., & Ryan, L. (2011). Stability of the total antioxidant capacity and total polyphenol content of 23 commercially available vegetable juices before and after in vitro digestion measured by FRAP, DPPH, ABTS and Folin–Ciocalteu methods. Food Research International, 44(1):217-224, doi: 10.1016/j.foodres.2010.10.033.