Antioxidant Activity and Capacity Measurement

Çapanoğlu, Esra; Kamiloğlu, Senem; Çekiç, Sema Demirci; Başkan, Kevser Sözgen; Avan, Aslı Neslihan; Uzunboy, Seda; Apak, Reşat

doi:10.1007/978-3-030-78160-6_22

Cited by 13 publications

(7 citation statements)

References 263 publications

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“…The variations observed among the antioxidant capacity measurement assays may be related to the fact that a DPPH assay is recognized to be suitable for lipophilic antioxidants, whereas a FRAP assay quantifies hydrophilic antioxidants, and a CUPRAC assay can determine both. 25 Blanching improved the total phenolics, flavonoids, and antioxidant capacity of undigested orange peels but, in most cases, these increases were not statistically significant (P > 0.05). Similarly, blanching also did not have a significant effect on the total phenolics, flavonoids and antioxidant capacity of orange peels after in vitro gastrointestinal digestion (P > 0.05) (Table 1).…”

Section: Resultsmentioning

confidence: 83%

“…On the other hand, intestinal digestion enhanced the levels of total phenolics and antioxidant capacity (except for the DPPH assay) in lemon peels, suggesting the formation of new phenolic compounds with higher antioxidant activity. The variations observed among the antioxidant capacity measurement assays may be related to the fact that a DPPH assay is recognized to be suitable for lipophilic antioxidants, whereas a FRAP assay quantifies hydrophilic antioxidants, and a CUPRAC assay can determine both 25 …”

Section: Resultsmentioning

confidence: 99%

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Influence of industrial blanching, cutting, and freezing treatments on in vitro gastrointestinal digestion stability of orange (Citrus sinensis L.) and lemon (Citrus limon L.) peel polyphenols

Ozdemirli,

Kamiloglu

2023

J Sci Food Agric

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BACKGROUNDCitrus peels, which are often discarded as waste in the food‐processing industry, are rich sources of polyphenols. The aim of the current study was to investigate the influence of an industrial freezing process along with blanching and cutting pretreatments on the in vitro gastrointestinal digestion stability of orange (Citrus sinensis L.) and lemon (Citrus limon L.) peel polyphenols. The major polyphenols were identified and quantified with ultra‐performance liquid chromatography‐electrospray tandem mass spectrometry (UPLC‐ESI‐MS/MS) and high performance liquid chromatography‐photodiode array detector (HPLC‐PDA), respectively.RESULTSThe results revealed that hesperidin and chlorogenic acid were the predominant flavonoid and phenolic acids in orange peels whereas, for lemon peels, eriocitrin and caffeic acid were the dominant flavonoid and phenolic acids, respectively. Blanching pretreatment enhanced the levels of major flavonoids in orange and lemon peels (by 39–82% and 54–146%, respectively) (P < 0.05) after in vitro gastrointestinal digestion. On the other hand, the application of cutting treatment after blanching significantly reduced the levels of flavonoids (23–62%) (P < 0.05); however, there was no statistically significant difference between the phenolic acid levels of cut and uncut citrus peels. Overall, the bioaccessibility of individual flavonoids and phenolic acids from frozen orange peels was generally slightly lower than that of untreated peels (9–34% and 9–49%, respectively). Nevertheless, frozen lemon peels contained higher bioaccessible flavonoids and phenolic acids in comparison with untreated peels (40–172% and 32–98%, respectively).CONCLUSIONThese results suggest that industrial freezing steps could largely preserve the bioaccessibility of polyphenols in orange and lemon peels. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Section: Resultsmentioning

confidence: 83%

Section: Resultsmentioning

confidence: 99%

Influence of industrial blanching, cutting, and freezing treatments on in vitro gastrointestinal digestion stability of orange (Citrus sinensis L.) and lemon (Citrus limon L.) peel polyphenols

Ozdemirli,

Kamiloglu

2023

J Sci Food Agric

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“…DPPH assay is recognised to be suitable for lipophilic antioxidants, whereas FRAP assay quantifies hydrophilic antioxidants and CUPRAC assay can determine both. Furthermore, interpretation of the results may be hindered due to the presence of overlapping spectra from certain antioxidants, such as carotenoids, that are absorbed in similar wavelength ranges as DPPH (Capanoglu et al ., 2022). Citric acid treatment of oranges and segment membrane removal of grapefruits mostly did not induce significant differences in TPC, TFC, and TAC ( P > 0.05).…”

Section: Resultsmentioning

confidence: 99%

“…TPC assay based on Folin-Ciocalteu reagent lacks specificity for phenolic compounds. The presence of reducing agents like ascorbic acid, citric acid, simple sugars, or specific amino acids can potentially interfere with the analysis and lead to an overestimation of TPC (Capanoglu et al, 2022). Similarly, although the spectrophotometric assay involving AlCl 3 is one of the most commonly applied method for the measurement of TFC, a study by Huang et al (2018) reported that this method could only detect flavonols and flavones with a C-5 hydroxyl group and is insufficient for the determination of TFC in citrus fruits.…”

Section: Total Phenolics Flavonoids and Antioxidant Capacitymentioning

confidence: 99%

Changes in the bioaccessibility of citrus polyphenols during industrial freezing process

Ozdemirli,

Kamiloglu

2023

Int J of Food Sci Tech

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SummaryCitrus fruits can be consumed fresh or they can be subjected to various processes including freezing to extend their shelf life. The aim of the current study was to evaluate the bioaccessibility of polyphenols in samples collected at different stages of the industrial freezing process of oranges and grapefruits. The major polyphenols were identified and quantified using UPLC‐ESI‐MS/MS and HPLC‐PDA, respectively. In addition, spectrophotometric methods were employed to determine the total phenolic and flavonoid contents along with total antioxidant capacity. The results showed that bioaccessibility of flavonoids from frozen citrus fruits (26–64%) were found to be lower than that of fresh fruits (27–127%). Similarly, bioaccessibility of phenolic acids from frozen oranges (64–76%) was significantly lower than that of fresh fruits (126–152%). On the contrary, phenolic acids of frozen grapefruits were found to be more bioaccessible compared to fresh fruits (64–217% and 50–95%, respectively).

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“…Nevertheless, the TPC assay utilizing the Folin-Ciocalteu reagent lacks speci city for phenolic compounds. The presence of reducing agents such as ascorbic acid, citric acid, simple sugars, or speci c amino acids may introduce interference with the analysis, potentially resulting in an overestimation of TPC [22]. Given this limitation, we decided to complement these ndings by determining individual phenolic compounds using HPLC-PDA.…”

Section: Total Phenolic Content (Tpc)mentioning

confidence: 99%

Valorization of pineapple (Ananas comosus) by-products in milk coffee beverage: Influence on bioaccessibility of phenolic compounds

Kocakaplan,

Ozkan,

Kamiloglu

et al. 2024

Preprint

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The industrial processing of pineapples generates a substantial quantity of by-products including shell, crown, and core. Bromelain, a proteolytic enzyme found naturally in pineapple including the by-products, may positively influence the bioaccessibility of phenolics from milk coffee. Therefore, this study aimed to assess how the inclusion of pineapple by-products, namely shell, crown and core, could impact the bioaccessibility of coffee phenolics when combined with milk. After measuring the proteolytic activity of pineapple by-products, the standardized in vitro digestion model of INFOGEST was employed to evaluate changes in total phenolic content, total antioxidant capacity, and individual phenolic compounds of different coffee formulations. The results showed that incorporating extracts from the crown or core in both black and milk coffee increased the bioaccessibility of total phenolics and antioxidants (from 93–114% to 105–129% and 54–56% to 84–87%, respectively), while this effect was not observed for the shell. Moreover, adding core extracts also enhanced the bioaccessibility of caffeoylquinic acids and gallic acid in milk coffee (from 0.72–0.85% and 109–155%, respectively). Overall, the findings of this study highlighted that bromelain from pineapple core may have a favorable effect on the recovery of phenolic compounds in milk coffee.

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Antioxidant Activity and Capacity Measurement

Cited by 13 publications

References 263 publications

Influence of industrial blanching, cutting, and freezing treatments on in vitro gastrointestinal digestion stability of orange (Citrus sinensis L.) and lemon (Citrus limon L.) peel polyphenols

Influence of industrial blanching, cutting, and freezing treatments on in vitro gastrointestinal digestion stability of orange (Citrus sinensis L.) and lemon (Citrus limon L.) peel polyphenols

Changes in the bioaccessibility of citrus polyphenols during industrial freezing process

Valorization of pineapple (Ananas comosus) by-products in milk coffee beverage: Influence on bioaccessibility of phenolic compounds

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