Determination of phenolic acid profiles by HPLC in lacto-fermented fruits and vegetables (pickle): Effect of pulp and juice portions


Ciniviz M., YILDIZ H.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol.44, no.7, 2020 (Peer-Reviewed Journal) identifier identifier

  • Publication Type: Article / Article
  • Volume: 44 Issue: 7
  • Publication Date: 2020
  • Doi Number: 10.1111/jfpp.14542
  • Journal Name: JOURNAL OF FOOD PROCESSING AND PRESERVATION
  • Journal Indexes: Science Citation Index Expanded, Scopus, Academic Search Premier, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, Business Source Elite, Business Source Premier, CAB Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database

Abstract

Antioxidant activity, total polyphenol content (TPC) and phenolic acid profile of 30 kinds of lacto-fermented fruits and vegetables (pickle) were investigated in the present study. Pulp and juice portions of samples were separately examined and compared for all analysis. Phenolic acid profile of pickle samples was investigated using 9 phenolic acid standards by high-performance liquid chromatography. Results showed that sinapic, syringic, gallic, and chlorogenic acids were the most abundant phenolic acids, while caffeic, vanillic and trans-ferulic acids were found in a low concentration and p-coumaric and 4-hydroxybenzoic acids were not found. Total antioxidant activity of lacto-fermented fruits and vegetables was measured by both the beta-carotene bleaching assay and by the 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay. TPC were determined according to the Folin-Ciocalteu method. Our findings show that bioactive compounds depending on juice and pulp portions of pickle samples had significant statistical differences (p <.05).