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, cilt.44, sa.7, 2020 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 44 Sayı: 7
  • Basım Tarihi: 2020
  • Doi Numarası: 10.1111/jfpp.14542
  • Dergi Adı: JOURNAL OF FOOD PROCESSING AND PRESERVATION
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-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
  • Bursa Uludağ Üniversitesi Adresli: Evet

Özet

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).