Polyphenol Content in Figs (Ficus carica L.): Effect of Sun-Drying

Kamiloglu S., Çapanoğlu Güven E.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, cilt.18, sa.3, ss.521-535, 2015 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 18 Sayı: 3
  • Basım Tarihi: 2015
  • Doi Numarası: 10.1080/10942912.2013.833522
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD PROPERTIES
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.521-535
  • Anahtar Kelimeler: Fig, Ficus carica L., Drying, Polyphenols, Antioxidant, Bioaccessibility, ANTIOXIDANT CAPACITY, IN-VITRO, PHENOLIC-COMPOUNDS, ORGANIC-ACIDS, ANTHOCYANINS, FRUITS, FRESH, CULTIVARS, DIGESTION, CUPRAC
  • Bursa Uludağ Üniversitesi Adresli: Hayır

Özet

In order to investigate the effect of sun-drying on the health-related constituents as well as bioaccessibility of figs; total phenolics, flavonoids, proanthocyanidins, anthocyanins, antioxidant capacity, and major phenolic compounds were determined for two commercial figs (Sarilop and Bursa siyahi) with different color (yellow and purple). In addition, release of phytochemical was studied by simulating of in vitro gastrointestinal digestion. In both varieties, rutin and cyanidin-3-rutinoside were confirmed as the major flavonol and anthocyanin, respectively. For both varieties, analyses of total phenolics, anthocyanins and antioxidant activity revealed lower levels after sun-drying. On the other hand, 75 and 71% higher total flavonoid and proanthocyanidin contents were observed for yellow figs.