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Bioaccessibility of Polyphenols from Plant-Processing Byproducts of Black Carrot (Daucus carota L.).
J Agric Food Chem. 2016 Mar 30; 64(12):2450-8.JA

Abstract

Plant-processing byproducts of black carrot represent an important disposal problem for the industry; however, they are also promising sources of polyphenols, especially anthocyanins. The present study focused on the changes in polyphenols from black carrot, peel, and pomace during in vitro gastrointestinal digestion. Total phenolic content (TPC), total monomeric anthocyanin content (TMAC), and total antioxidant capacity (TAC) were determined using spectrophotometric methods, whereas identification and quantification of polyphenols were carried out using UPLC-ESI-MS(E) and HPLC-DAD, respectively. TPC, TMAC, and TAC significantly decreased (23-82%) as a result of in vitro gastrointestinal digestion. Nevertheless, the amount of pomace anthocyanins released at all stages of in vitro gastrointestinal digestion was higher than black carrot anthocyanins, suggesting that pomace may be a better source of bioaccessible anthocyanins. Overall, the current study highlighted black carrot byproducts as substantial sources of polyphenols, which may be used to enrich food products.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Kamiloglu S
Laboratory of Food Chemistry and Human Nutrition (nutriFOODchem), Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University , Coupure Links 653, B-9000 Ghent, Belgium. Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University , 34469 Maslak, Istanbul, Turkey.
Capanoglu E
Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University , 34469 Maslak, Istanbul, Turkey.
Bilen FD
Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University , 34469 Maslak, Istanbul, Turkey.
Gonzales GB
Laboratory of Food Chemistry and Human Nutrition (nutriFOODchem), Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University , Coupure Links 653, B-9000 Ghent, Belgium.
Grootaert C
Laboratory of Food Chemistry and Human Nutrition (nutriFOODchem), Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University , Coupure Links 653, B-9000 Ghent, Belgium.
Van de Wiele T
Laboratory Microbial Ecology and Technology (LabMET), Faculty of Bioscience Engineering, Ghent University , Coupure Links 653, B-9000 Ghent, Belgium.
Van Camp J
Laboratory of Food Chemistry and Human Nutrition (nutriFOODchem), Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University , Coupure Links 653, B-9000 Ghent, Belgium.

MeSH

AnthocyaninsAntioxidantsChromatography, High Pressure LiquidDaucus carotaDigestionFood HandlingFruitMolecular StructurePlants, MedicinalPolyphenolsTurkey

Pub Type(s)

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

Language

eng

PubMed ID

26262673

Citation

Kamiloglu, Senem, et al. "Bioaccessibility of Polyphenols From Plant-Processing Byproducts of Black Carrot (Daucus Carota L.)." Journal of Agricultural and Food Chemistry, vol. 64, no. 12, 2016, pp. 2450-8.
Kamiloglu S, Capanoglu E, Bilen FD, et al. Bioaccessibility of Polyphenols from Plant-Processing Byproducts of Black Carrot (Daucus carota L.). J Agric Food Chem. 2016;64(12):2450-8.
Kamiloglu, S., Capanoglu, E., Bilen, F. D., Gonzales, G. B., Grootaert, C., Van de Wiele, T., & Van Camp, J. (2016). Bioaccessibility of Polyphenols from Plant-Processing Byproducts of Black Carrot (Daucus carota L.). Journal of Agricultural and Food Chemistry, 64(12), 2450-8. https://doi.org/10.1021/acs.jafc.5b02640
Kamiloglu S, et al. Bioaccessibility of Polyphenols From Plant-Processing Byproducts of Black Carrot (Daucus Carota L.). J Agric Food Chem. 2016 Mar 30;64(12):2450-8. PubMed PMID: 26262673.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Bioaccessibility of Polyphenols from Plant-Processing Byproducts of Black Carrot (Daucus carota L.). AU - Kamiloglu,Senem, AU - Capanoglu,Esra, AU - Bilen,Fatma Damla, AU - Gonzales,Gerard Bryan, AU - Grootaert,Charlotte, AU - Van de Wiele,Tom, AU - Van Camp,John, Y1 - 2015/08/17/ PY - 2015/8/12/entrez PY - 2015/8/12/pubmed PY - 2016/12/15/medline KW - Daucus carota L. KW - HPLC KW - SCFA KW - anthocyanins KW - antioxidant capacity KW - black carrot KW - in vitro gastrointestinal digestion KW - peel KW - phenolics KW - pomace SP - 2450 EP - 8 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 64 IS - 12 N2 - Plant-processing byproducts of black carrot represent an important disposal problem for the industry; however, they are also promising sources of polyphenols, especially anthocyanins. The present study focused on the changes in polyphenols from black carrot, peel, and pomace during in vitro gastrointestinal digestion. Total phenolic content (TPC), total monomeric anthocyanin content (TMAC), and total antioxidant capacity (TAC) were determined using spectrophotometric methods, whereas identification and quantification of polyphenols were carried out using UPLC-ESI-MS(E) and HPLC-DAD, respectively. TPC, TMAC, and TAC significantly decreased (23-82%) as a result of in vitro gastrointestinal digestion. Nevertheless, the amount of pomace anthocyanins released at all stages of in vitro gastrointestinal digestion was higher than black carrot anthocyanins, suggesting that pomace may be a better source of bioaccessible anthocyanins. Overall, the current study highlighted black carrot byproducts as substantial sources of polyphenols, which may be used to enrich food products. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/26262673/Bioaccessibility_of_Polyphenols_from_Plant_Processing_Byproducts_of_Black_Carrot__Daucus_carota_L___ DB - PRIME DP - Unbound Medicine ER -