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Başlık: Phenolics, antioxidant capacity and bioaccessibility of chicory varieties (Cichorium spp.) grown in Turkey
Yazarlar: Değirmencioğlu, Nurcan
Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.
Uludağ Üniversitesi/Karacabey Meslek Yüksekokulu/Gıda İşleme Bölümü.
0000-0001-7871-1628
0000-0002-5187-9380
0000-0002-1186-3106
Sahan, Yasemin
Gürbüz, Ozan
Güldaş, Metin
Beğenirbaş, Aynur
ABE-6748-2020
K-1499-2019
U-1332-2019
AAX-1360-2020
C-9345-2013
25629856600
8528582100
35617778500
57191031998
Anahtar kelimeler: Chemistry
Food science & technology
Nutrition & dietetics
Anthocyanins
Bioaccessibility
Chicory
Phenols
In-vitro bioaccessibility
Intybus-l.
Anthocyanins
Blueberries
Polyphenols
Cultivar
Extract
Storage
Fruit
Parts
Antioxidants
Assays
Flavonoids
Methanol
Phenols
Antioxidant capacity
Ferulic acids
Phenolic acids
Phenolics
Total phenolics
Plants (botany)
Yayın Tarihi: 27-Ağu-2016
Yayıncı: Elsevier
Atıf: Sahan, Y. vd. (2017). ''Phenolics, antioxidant capacity and bioaccessibility of chicory varieties (Cichorium spp.) grown in Turkey''. Food Chemistry, 217, 483-489.
Özet: In this study, the changes in phenolics, anthocyanin, antioxidant capacity, and bioaccessibility of chicory varieties (Cichorium spp.) in Turkey were investigated. A total of 19 phenolic standards were screened in the chicory varieties studied and the most abundant compounds in the samples, extracted with methanol, were phenolic acids, syringic (2.54 mg/kg) and trans-ferulic acid (1.85 mg/kg), whilst (+)-catechin was the major flavanol. The highest flavanol content using either methanol or ethanol was determined in the green chicory samples (0.62 mg/kg). The red chicory variety had higher anthocyanin (12.80 mg/kg), and contained more phenolics, extractable (8855.50 mg GAE/100 g) and hydrolysable (7005.51 mg GAE/100 g), than the other varieties. Also, the antioxidant capacities in this variety, as measured using the CUPRAC assay (570.54 and 425.14 mu mol Trolox/g dw, respectively), had a wider range of difference than was found in the other assays used. Total phenolics were more bioaccessible from the white chicory variety (61.48%). However, the bioaccessibility of antioxidants was higher in the green chicory variety.
URI: https://doi.org/10.1016/j.foodchem.2016.08.108
https://www.sciencedirect.com/science/article/pii/S0308814616313486
1873-7072
http://hdl.handle.net/11452/30084
ISSN: 0308-8146
Koleksiyonlarda Görünür:Scopus
Web of Science

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