Investigating the in vitro bioaccessibility of polyphenols in fresh and sun-dried figs (Ficus carica L.)

Kamiloglu S., Çapanoğlu Güven E.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, cilt.48, sa.12, ss.2621-2629, 2013 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 48 Sayı: 12
  • Basım Tarihi: 2013
  • Doi Numarası: 10.1111/ijfs.12258
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.2621-2629
  • Anahtar Kelimeler: Antioxidant capacity, chlorogenic acid, colour, cyanidin-3-glucoside, cyanidin-3-rutinoside, fig (Ficus carica L, ), in vitro bioaccessibility, proanthocyanidins, rutin, sun-drying, SIMULATED GASTROINTESTINAL DIGESTION, PHENOLIC-COMPOUNDS, ANTIOXIDANT ACTIVITY, MEDITERRANEAN REGION, VITAMIN-C, ANTHOCYANINS, STABILITY, BIOAVAILABILITY, FLAVONOIDS, FRUITS
  • Bursa Uludağ Üniversitesi Adresli: Hayır

Özet

In this study, in order to evaluate the in vitro bioaccessibility of fresh and sun-dried figs, total antioxidant capacity (TAC), total proanthocyanidin content (TPA) and the major phenolic compounds were determined at different phases of simulated gastrointestinal (GI) tract digestion for Sarilop and Bursa siyahi fig varieties. Four major phenolic compounds (chlorogenic acid, rutin, cyanidin-3-glucoside (C3G) and cyanidin-3-rutinoside (C3R)) were investigated for GI tract digestion. The results of in vitro GI tract digestion revealed that the dialysed fraction (IN) represented 9-26% and 1-22% of the initial TAC of the whole-fresh yellow and purple figs, respectively. Moreover, in case of 2,2-azinobis(3-ethylbenzothiazoline)-6-sulphonic acid (ABTS), TPA and chlorogenic acid contents, drying caused an increase in the IN fraction of yellow figs (38, 140, 50%, respectively). The bioaccessibility of C3G and C3R were quite low for fresh figs (0-5% of the initial values), whereas for dried figs, anthocyanins were not detected at all in the IN fraction.