Changes in the bioaccessibility of citrus polyphenols during industrial freezing process

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Ozdemirli N., Kamiloğlu Beştepe S.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, cilt.58, sa.11, ss.5819-5828, 2023 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 58 Sayı: 11
  • Basım Tarihi: 2023
  • Doi Numarası: 10.1111/ijfs.16685
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aerospace Database, Agricultural & Environmental Science Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Communication Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Sayfa Sayıları: ss.5819-5828
  • Anahtar Kelimeler: Grapefruit (Citrus paradisi L.), hesperidin, in vitro digestion, individual quick freezing, naringin, orange (Citrus sinensis L.), ANTIOXIDANT CAPACITY, PHENOLICS, EXTRACT
  • Bursa Uludağ Üniversitesi Adresli: Evet

Özet

Citrus fruits can be consumed fresh or they can be subjected to various processes including freezing to extend their shelf life. The aim of the current study was to evaluate the bioaccessibility of polyphenols in samples collected at different stages of the industrial freezing process of oranges and grapefruits. The major polyphenols were identified and quantified using UPLC-ESI-MS/MS and HPLC-PDA, respectively. In addition, spectrophotometric methods were employed to determine the total phenolic and flavonoid contents along with total antioxidant capacity. The results showed that the bioaccessibility of flavonoids from frozen citrus fruits (26%-64%) was found to be lower than that of fresh fruits (27%-127%). Similarly, bioaccessibility of phenolic acids from frozen oranges (64%-76%) was significantly lower than that of fresh fruits (126%-152%). On the contrary, phenolic acids of frozen grapefruits were found to be more bioaccessible compared to fresh fruits (64%-217% and 50%-95%, respectively).