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Influence of different processing and storage conditions on in vitro bioaccessibility of polyphenols in black carrot jams and marmalades.
Food Chem. 2015 Nov 01; 186:74-82.FC

Abstract

Black carrot is indicated to play an important role in nutrition, as it comprises a variety of health-promoting components, including polyphenols. The objective of the present study was to monitor the stability of total phenolics, antioxidant capacity and phenolic acids in black carrot jams and marmalades after processing, storage and in vitro gastrointestinal digestion. Total phenolic content and antioxidant capacity were determined using spectrophotometric methods, whereas phenolic acids were identified using HPLC-PDA. Jam and marmalade processing significantly decreased total phenolics (89.2-90.5%), antioxidant capacity (83.3-91.3%) and phenolic acids (49.5-96.7%) (p < 0.05). After 20 weeks of storage, the percent decrease in total phenolics in samples stored at 25 °C (26.4-48.0%) was slightly higher than the samples stored at 4 °C (21.0-42.5%). In addition, jam and marmalade processing led to increases in the percent recovery of bioaccessible total phenolics (7.2-12.6%) and phenolic acids (4.7-31.5%), as well as antioxidant capacity (1.4-8.1%). In conclusion, current study highlighted black carrot jams and marmalades as good sources of polyphenols, with high bioaccessibility levels.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Kamiloglu S
Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey; Laboratory of Food Chemistry and Human Nutrition, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium.
Pasli AA
Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey.
Ozcelik B
Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey.
Van Camp J
Laboratory of Food Chemistry and Human Nutrition, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium.
Capanoglu E
Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey. Electronic address: capanogl@itu.edu.tr.

MeSH

AntioxidantsChromatography, High Pressure LiquidDaucus carotaFood HandlingFood StorageHydroxybenzoatesPolyphenols

Pub Type(s)

Evaluation Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

25976794

Citation

Kamiloglu, Senem, et al. "Influence of Different Processing and Storage Conditions On in Vitro Bioaccessibility of Polyphenols in Black Carrot Jams and Marmalades." Food Chemistry, vol. 186, 2015, pp. 74-82.
Kamiloglu S, Pasli AA, Ozcelik B, et al. Influence of different processing and storage conditions on in vitro bioaccessibility of polyphenols in black carrot jams and marmalades. Food Chem. 2015;186:74-82.
Kamiloglu, S., Pasli, A. A., Ozcelik, B., Van Camp, J., & Capanoglu, E. (2015). Influence of different processing and storage conditions on in vitro bioaccessibility of polyphenols in black carrot jams and marmalades. Food Chemistry, 186, 74-82. https://doi.org/10.1016/j.foodchem.2014.12.046
Kamiloglu S, et al. Influence of Different Processing and Storage Conditions On in Vitro Bioaccessibility of Polyphenols in Black Carrot Jams and Marmalades. Food Chem. 2015 Nov 1;186:74-82. PubMed PMID: 25976794.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Influence of different processing and storage conditions on in vitro bioaccessibility of polyphenols in black carrot jams and marmalades. AU - Kamiloglu,Senem, AU - Pasli,Ayca Ayfer, AU - Ozcelik,Beraat, AU - Van Camp,John, AU - Capanoglu,Esra, Y1 - 2014/12/23/ PY - 2014/09/25/received PY - 2014/11/26/revised PY - 2014/12/06/accepted PY - 2015/5/16/entrez PY - 2015/5/16/pubmed PY - 2016/1/12/medline KW - ABTS KW - Antioxidant KW - Bioaccessibility KW - Black carrot KW - CUPRAC KW - Daucus carota KW - Jam KW - Marmalade KW - Phenolic acids KW - Polyphenols KW - Storage SP - 74 EP - 82 JF - Food chemistry JO - Food Chem VL - 186 N2 - Black carrot is indicated to play an important role in nutrition, as it comprises a variety of health-promoting components, including polyphenols. The objective of the present study was to monitor the stability of total phenolics, antioxidant capacity and phenolic acids in black carrot jams and marmalades after processing, storage and in vitro gastrointestinal digestion. Total phenolic content and antioxidant capacity were determined using spectrophotometric methods, whereas phenolic acids were identified using HPLC-PDA. Jam and marmalade processing significantly decreased total phenolics (89.2-90.5%), antioxidant capacity (83.3-91.3%) and phenolic acids (49.5-96.7%) (p < 0.05). After 20 weeks of storage, the percent decrease in total phenolics in samples stored at 25 °C (26.4-48.0%) was slightly higher than the samples stored at 4 °C (21.0-42.5%). In addition, jam and marmalade processing led to increases in the percent recovery of bioaccessible total phenolics (7.2-12.6%) and phenolic acids (4.7-31.5%), as well as antioxidant capacity (1.4-8.1%). In conclusion, current study highlighted black carrot jams and marmalades as good sources of polyphenols, with high bioaccessibility levels. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/25976794/Influence_of_different_processing_and_storage_conditions_on_in_vitro_bioaccessibility_of_polyphenols_in_black_carrot_jams_and_marmalades_ DB - PRIME DP - Unbound Medicine ER -