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JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol.100, no.11, pp.4190-4198, 2020 (SCI-Expanded)
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JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aerospace Database, Agricultural & Environmental Science Database, Analytical Abstracts, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chemical Abstracts Core, Communication Abstracts, EMBASE, Food Science & Technology Abstracts, INSPEC, MEDLINE, Metadex, Pollution Abstracts, Veterinary Science Database, DIALNET, Civil Engineering Abstracts
individual quick freezing, in vitro digestion, flavonoids, phenolic acids, by-product, IN-VITRO DIGESTION, ANTIOXIDANT CAPACITY, BY-PRODUCTS, VITAMIN-C, VEGETABLES, FLAVONOIDS, IMPACT, FOOD, PHYTOCHEMICALS, EXTRACTION
Bursa Uludag University Affiliated:
BACKGROUND Spinach is well recognized as a functional food owing to its diverse nutritional composition, including polyphenols. Freezing is an efficient preservation method that is used to maintain the physical and nutritional characteristics and extend the shelf life of spinach. The aim of this study was to determine the changes in polyphenols in the samples taken from various production steps of the industrial freezing process of spinach, and to evaluate the bioaccessibility of these bioactive compounds for raw material, by-product, and frozen product using the standardized in vitro digestion model simulating the digestion in the mouth, stomach, and intestine.