Bioaccessibility of Polyphenols from Plant-Processing Byproducts of Black Carrot (Daucus carota L.)

Kamiloglu S., Çapanoğlu Güven E., Bilen F. D., Gonzales G. B., Grootaert C., Van De Wiele T., ...Daha Fazla

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, cilt.64, sa.12, ss.2450-2458, 2016 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 64 Sayı: 12
  • Basım Tarihi: 2016
  • Doi Numarası: 10.1021/acs.jafc.5b02640
  • Dergi Adı: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.2450-2458
  • Anahtar Kelimeler: anthocyanins, antioxidant capacity, black carrot, Daucus carota L., HPLC, in vitro gastrointestinal digestion, peel, phenolics, pomace, SCFA, VITRO GASTROINTESTINAL DIGESTION, VAR.-ATRORUBENS-ALEF., ANTIOXIDANT CAPACITY, PHENOLIC-COMPOUNDS, VITAMIN-C, ANTHOCYANINS, JUICE, FOOD, STABILITY, EXTRACT
  • Bursa Uludağ Üniversitesi Adresli: Hayır

Özet

Plant-processing byproducts of black carrot represent an important disposal problem for the industry; however, they are also promising sources of polyphenols, especially anthocyanins. The present study focused on the changes in polyphenols from black carrot, peel, and pomace during in vitro gastrointestinal digestion. Total phenolic content (TPC), total monomeric anthocyanin content (TMAC), and total antioxidant capacity (TAC) were determined using spectrophotometric methods, whereas identification and quantification of polyphenols were carried out using UPLC-ESI-MSE and HPLC-DAD, respectively. TPC, TMAC, and TAC significantly decreased (23-82%) as a result of in vitro gastrointestinal digestion. Nevertheless, the amount of pomace anthocyanins released at all stages of in vitro gastrointestinal digestion was higher than black carrot anthocyanins, suggesting that pomace may be a better source of bioaccessible anthocyanins. Overall, the current study highlighted black carrot byproducts as substantial sources of polyphenols, which may be used to enrich food products.