Effect of in vitro gastrointestinal digestion on the bioavailability of phenolic components and the antioxidant potentials of some Turkish fruit wines

Celep, Engin; Charehsaz, Mohammad; Akyüz, Selin; Acar, Ebru Türköz; Yeşilada, Erdem

doi:10.1016/j.foodres.2015.10.009

Cited by 113 publications

(73 citation statements)

References 37 publications

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“…It is well known that the chemical structure of phenolic compounds are susceptible to various factors, including enzymatic reactions, pH changes, matrix effects, temperature, etc [8]. Especially, heating condition thwat is necessary for preparation of molasses can change the structure of phenolic compounds.…”

Section: Research Articlementioning

confidence: 99%

“…TOAC assay is commonly used as an antioxidant parameter based on the reduction of Mo (VI) to Mo (V) and subsequent formation of a green phosphate/Mo (V) complex at low pH [8]. The results were given in Table 3.…”

Section: Total Antioxidant Capacitymentioning

confidence: 99%

“…The reduction of the cupric ion, which takes part in the formation of free radicals, gives information about the antioxidant potential of the studied samples [8].…”

Section: Cupric Ion Reducing Antioxidant Capacitymentioning

confidence: 99%

See 2 more Smart Citations

Comparatively Investigation of Grape Molasses Produced by Conventional and Industrial Techniques

Charehsaz¹,

Güzelmeriç²,

Acar³

et al. 2018

mpj

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ABSTRACT:In the present study, phenolic compounds compositions, antioxidant potentials and trace element contents of grape molasses produced by traditional and industrial techniques were comparatively investigated. The phenolic components (gallic acid, catechin, epigallocatechin, quercetin etc.) were evaluated using a high-performance liquid chromatographic (HPLC) method and also their total phenol and flavonoid contents were determined. Antioxidant activity of the samples were investigated by using total antioxidant capacity (TOAC), cupric reducing capacity (CUPRAC) and hydrogen peroxide scavenging activity techniques. Additionally, dietary element contents of the molasses and molasses soil samples were determined by atomic absorption and X-ray fluorescence spectroscopy, respectively. Consequently, the concentration of phenolic compounds, total phenol contents and antioxidant activity in grape molasses produced by traditional techniques were found to be higher than that produced by industrial techniques. On the other hand, iron and copper levels in some traditionally produced samples were found to be above the limits established by the international and Turkish standards. In conclusion, production method can influence the content of grape molasses but the type of the grape, growing conditions, soil etc. should also be considered as a quality factor for the final product on market.

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Section: Research Articlementioning

confidence: 99%

Section: Total Antioxidant Capacitymentioning

confidence: 99%

See 1 more Smart Citation

Comparatively Investigation of Grape Molasses Produced by Conventional and Industrial Techniques

Charehsaz¹,

Güzelmeriç²,

Acar³

et al. 2018

mpj

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“…In vitro simulation of gastrointestinal digestion provides an evidence for the bioavailability of antioxidants in coffee and honey. Although this method does not include every step of natural digestion process, it ensures the screening of a wide range of samples and is generally used to mimic the physicochemical modifications associated with GI digestion [34,35]. Additionally, a dialysis model with a cellulose membrane was used in this study to determine the bioavailability of antioxidant molecules and to observe their possible effects on colon.…”

Section: Discussionmentioning

confidence: 99%

“…The gastrointestinal digestion was simulated with a twostep method described by McDougall et al [34] with slight modifications [35]. The simulated stomach solution was prepared as follows: 1.6 g of pepsin and 1 g of NaCl was dissolved in distilled water (500 mL), and the pH of the solution was adjusted to 2 with 5 M HCl.…”

Section: In Vitro Simulation Of Gastrointestinal Digestionmentioning

confidence: 99%

Influence of honey addition on the bioaccessibility of phenolic contents and antioxidant capacities of different coffee types

Celep¹,

Yeşilada²

2017

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Processing of Angelica (Angelica sylvestris L.) into a functional jam with addition of carob and cinnamon extracts: Evaluation of sensorial, physicochemical, and nutritional characteristics and in vitro bioaccessibility of phenolics

Koç Alibaşoğlu,

Acoğlu Çelik,

Ceylan

et al. 2024

Food Science & Nutrition

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A traditional Angelica jam has been produced from stems of Angelica sylvestris L. growing at the foot of Mount Uludag in Bursa for many years. The aim of this study was to develop new functional formulations of Angelica jam by adding carob and cinnamon extracts, and to evaluate the effect of jam processing and the extracts' addition on the sensory attributes, physicochemical and nutritional characteristics of Angelica jams as well as in vitro bioavailability of phenolics. The main physicochemical properties of the jams including total water‐soluble dry matter (Brix value), pH, invert sugar content, total dietary fiber content, and 5‐(hydroxymethyl) furfural (HMF) ranged between 71.80–72.70 °Bx, 3.65–3.91, 39.30%–49.60%, 0.70–0.90 g/100 g, and 91.00–105.50 mg/kg, respectively. The most abundant minerals were potassium (K), calcium (Ca), magnesium (Mg), phosphorus (P), and iron (Fe) within a concentration range of 80.49–388.67 mg/kg, 111.10–135.00 mg/kg, 24.00–43.28 mg/kg, 7.57–28.06 mg/kg, and 0.52–1.14 mg/kg, respectively. Sensory analysis revealed that general acceptability of Angelica jams in a 9‐point hedonic scale was above 7. The highest antioxidant capacity values of Angelica jam and its functional forms fortified with carob and cinnamon extracts were obtained as 96.68 ± 11.30 mg TE/100 g DM, 248.49 ± 17.78 mg TE/100 g DM, and 193.11 ± 16.06 mg TE/100 g DM, respectively, with the ABTS (2,2′‐azino‐bis‐3‐ethylbenzothiazoline‐6‐sulfonic acid) method. It was observed that the main phenolic compound of the jams was caffeic acid. Depending on the type of extract added into the formulations, trans‐cinnamic acid and gallic acid (GA) became predominant phenolics. Total antioxidant capacity (TAC) of Angelica sylvestris stem decreased by 72%–85% with the heat treatment applied during jam processing. While total phenolic content (TPC) and total antioxidant capacity (measured by the DPPH (1,1‐diphenyl‐2‐picrylhydrazyl) method) increased as a result of intestinal digestion of the jam, it was observed that bioaccessibility of most of the phenolic compounds decreased after intestinal digestion of the jams.

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Effect of in vitro gastrointestinal digestion on the bioavailability of phenolic components and the antioxidant potentials of some Turkish fruit wines

Cited by 113 publications

References 37 publications

Comparatively Investigation of Grape Molasses Produced by Conventional and Industrial Techniques

Comparatively Investigation of Grape Molasses Produced by Conventional and Industrial Techniques

Influence of honey addition on the bioaccessibility of phenolic contents and antioxidant capacities of different coffee types

Processing of Angelica (Angelica sylvestris L.) into a functional jam with addition of carob and cinnamon extracts: Evaluation of sensorial, physicochemical, and nutritional characteristics and in vitro bioaccessibility of phenolics

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