Akademik Veri Yönetim Sistemi
7th INTERNATIONAL CONFERENCE ON AGRICULTURE, ANIMAL SCIENCES AND RURAL DEVELOPMENT, Muş, Türkiye, 18 - 19 Eylül 2021, ss.596-611
During chestnut processing, a large amount of peels is
generated. Chestnut peel is a valuable agricultural waste owing to its high content
of polyphenols, which are thought to be responsible for many of the health
benefits, including antioxidant, anticancer and prevention of cardiovascular
diseases. The bioaccessibility of polyphenols is important to evaluate their
stability and absorption in the gastrointestinal digestion. In this study, in vitro digestion of polyphenols from
three different chestnut varieties (Sarıaşı, Düzce and Kiraz) was studied.
Also, potential use of the peel
extract in cracker production was investigated
because little is known about valorization of chestnut peel. Stimulated gastrointestinal
digestion was carried out as gastric and intestinal stages. Total polyphenol,
flavonoid and antioxidant capacity contents of peel and cracker extracts were
determined by spectrophotometrically.
The results showed that the stability of polyphenols
from chestnut peels and antioxidant capacity varied depending on the variety
and in vitro digestion stage.
Kiraz variety had the
highest content of polyphenol (144.18 mg gallic acid equivalent/g dry matter-DM),
flavonoid (195.22 mg rutin equivalent/g DM) and antioxidant capacity (116652.36
mmol ascorbic acid equivalent/100g DM) followed by Sarıaşı and Düzce,
respectively. However, in terms of bioaccesibility of polyphenols, Düzce
variety was the one with the highest recovery values (20.31% for gastric stage
and 16.47% for intestinal stage) after in
vitro digestion compared to other varieties. Regardless of the variety, the
amounts of polyphenols from peels after each digestion stage were lower in
comparison to the amounts before digestion. Similar trend was observed for
antioxidant capacity of peel extracts. For all three varieties, polyphenols
were more stable under stomach-mimicking conditions than small intestine ones.
Addition of the peel extract (0.4 %) from Kiraz
variety to the cracker dough increased polyphenol and flavonoid contents of
final product and its antioxidant capacity in comparison with the control
cracker (without the addition of the peel extract). As in peel extracts,
stability of polyphenols from cracker samples was higher in gastric stage than
intestinal one. The chestnut peels might be an important source of polyphenols
from suitable chestnut variety, which have great potential in industrial
applications as food additives/ingredients.
Key words: Chestnut,
polyphenol, in-vitro digestion,
cracker