Industrial freezing effects on the content and bioaccessibility of spinach (Spinacia oleracea L.) polyphenols


Kamiloglu S.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol.100, no.11, pp.4190-4198, 2020 (Journal Indexed in SCI) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 100 Issue: 11
  • Publication Date: 2020
  • Doi Number: 10.1002/jsfa.10458
  • Title of Journal : JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Page Numbers: pp.4190-4198
  • Keywords: 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

Abstract

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.