Influence of different processing and storage conditions on in vitro bioaccessibility of polyphenols in black carrot jams and marmalades

Kamiloglu, Senem; Paslı, Ayça Ayfer; Özçelik, Beraat; Camp, John Van; Capanoglu, Esra

doi:10.1016/j.foodchem.2014.12.046

Cited by 111 publications

(79 citation statements)

References 43 publications

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“…On the other hand, there is an increase in pulp percentage in no added sugars jellies in relation to conventional formulation, which may have influenced the response. Unlike in the present study, Kamiloglu et al (2015b) found higher phenolic compounds content in added sugar jellies, not in jellies with sweeteners.…”

Section: Methodscontrasting

confidence: 99%

“…the preparation of jellies without sugars is a way to diversify and meet the demands of the consumer market that is increasingly seeking for quality and differentiated products, particularly with high nutrient content and lower caloric value, either for aesthetic reasons, physiological or healthiness restrictions Similarly has been valued by consumers those foods with potentially bioactive compounds wich can act to reduce the risk of the occurrence of some nontransmissible chronic diseases due to the antioxidant, anti-diabetes and anti-inflamatory capacity of these compounds (KaMIlOGlu et al, 2015b;PeReIRa e CaRDOSO, 2012). however, such secondary compounds derived from the specialized metabolism of plants may be sensitive to processing and storage.…”

Section: Introductionmentioning

confidence: 99%

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BIOACTIVE COMPOUNDS IN CONVENTIONAL AND NO ADDED SUGARS RED STRAWBERRY GUAVA (Psidium cattleianum Sabine) JELLIES

et al. 2016

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-this study aimed to prepare jellies of conventional type of red strawberry guava (with added sucrose) and no added sugar and evaluate the physical and chemical composition and content of bioactive compounds in them. Four jellies formulations were prepared: conventional with addition of sucrose (F1), aspartame (F2), saccharin and cyclamate (F3), acesulfame and sucralose (F4). Physicochemical analysis of ph were carried out, as well as analysis of titratable acidity, total soluble solids, ashes, proteins, lipids, moisture, carbohydrates, calories, lightness, color tone, total phenols, anthocyanins, carotenoids, ascorbic acid and antioxidant activity, by the capture of DPPh and aBtS radicals. Conventional and no added sugars jellies did not differ for total phenols, total anthocyanins and ascorbic acid. however, processing exerted significant influence (p≤0.05) on total carotenoids and antioxidant activity. It is feasible to use red strawberry guava for the preparation of conventional and no added sugar jellies. the products, however, show a significant difference in carotenoids content, with the highest content of these and higher antioxidant activity in processed jellies without sugars addition. index terms: native fruits, processing, phytochemicals, special purpose foods.compostos Bioativos em geleias de araÇÁ vermelHo (Psidium cattleianum sabine) convencional e sem adiÇÃo de aÇÚcares resumo -Objetivou-se elaborar geleias de araçá vermelho do tipo convencional (com adição de sacarose) e sem adição de açúcares e avaliar a composição físico-química e teores de compostos bioativos presentes nas mesmas. Foram elaboradas quatro formulações de geleias: convencional com adição de sacarose (F1); com adição de aspartame (F2); com adição de sacarina e ciclamato (F3); com adição de acessulfame e sucralose (F4). Foram realizadas análises físico-químicas de ph, acidez total titulável, sólidos solúveis totais, cinzas, proteínas, lipídios, umidade, carboidratos, valor calórico, luminosidade, tonalidade de cor, fenóis totais, antocianinas totais, carotenoides totais, ácido ascórbico e atividade antioxidante pela captura dos radicais DPPh e aBtS. as geleias convencional e sem adição de açúcares não diferiram para fenóis totais, antocianinas totais e ácido ascórbico. Contudo, o processamento exerceu influência significativa (p≤0,05) sobre carotenóides totais e atividade antioxidante. É viável a utilização de araçá vermelho para elaboração de geleias convencional e sem adição de açúcar. Os produtos, contudo, apresentam diferença significativa quanto aos teores de carotenóides, sendo os maiores teores destes e maior atividade antioxidante nas geleias processadas sem adição de açúcares. termos de indexação: frutos nativos, processamento, fitoquímicos, alimentos para fins especiais.

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Section: Methodscontrasting

confidence: 99%

Section: Introductionmentioning

confidence: 99%

BIOACTIVE COMPOUNDS IN CONVENTIONAL AND NO ADDED SUGARS RED STRAWBERRY GUAVA (Psidium cattleianum Sabine) JELLIES

et al. 2016

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“…The reduction of the total phenolic level agreed with literature data for marmalade from different fruits (Kamiloglu, Pasli, Ozcelik, Van Camp, & Capanoglu, ; Oancea & Călin, ). As known (Kamiloglu et al, ; Patras, Brunton, Tiwari, & Butler, ) the cell structure is disrupted and the raw material becomes prone to nonenzymatic oxidation, which could be one of the major causes for the lowering of the phenol levels. The marmalades prepared with the dry orange peel show higher levels of total phenols compared to the control formulation.…”

Section: Resultssupporting

confidence: 89%

“…For the DPPH· assay the values decrease from 93 to 22 mg TE/100 g for P formulation and from 111 to 33 for enriched marmalades. As reported in the literature (Kamiloglu et al, ) the storage of marmalades tends to reduce antioxidant capacity. During the first 60 days, an increase in values was observed, followed by a decrease.…”

Section: Resultsmentioning

confidence: 70%

Use of orange by‐products (dry peel) as an alternative gelling agent for marmalade production: Evaluation of antioxidant activity and inhibition of HMF formation during different storage temperature

Sicari

Pellicanò

Laganà

et al. 2017

J Food Process Preserv

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In this study, dry orange peel was added to an orange marmalade as an alternative for pectin. The product stability and the antioxidant effect on shelf life of this enriched marmalade were evaluated. In particular, the hydroxymethylfurfural formation in correlation with major bioactive compounds, antioxidant assay, total phenols and anthocyans were estimated during storage at 20 and 35 °C for 150 days. The level of phenols ranged from 73.65 to 147.67 mg/100 g for control samples and from 110.09–157.32 mg/100 g for enriched samples. The initial HMF content was 0.09 mg/100 g for the control marmalade and 0.16 mg/100 g for enriched samples and during storage, the level increased. Obtained data show that incorporation of orange peel in marmalade production can be a valid use of this by‐product. After storage, the enriched samples at 20 °C maintained the analytical parameters better than the samples stored at 35 °C. Practical applications The citrus fruit residues, which are usually discarded as waste can be used as nutraceutical resources. The utilization of these bioactive rich citrus residues can serve for the production of novel products or for the improvement of those already in use. Orange peel contains significant amounts of phenolic compounds especially phenolic acids and flavonoids, thus we can consider it a potential material for the formulation of nutraceuticals and food preservatives and may be used as a possible functional ingredient in alimentary products such as marmalade.

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“…Biscuits including 5 % cocoa increased antioxidant properties [72]. Jam and marmalade processing has been shown to increase antioxidant capacity [73], and bilberry jams have been revealed as a good source of antioxidant compounds [74,75]. Thus, chocolate, cookies, biscuits, jam and marmalade possess higher antioxidant power.…”

Section: Predictor Variablesmentioning

confidence: 98%

The role of imbalance between urinary hexanoyl-lysine and total antioxidant capacity levels and its relation to plasma superoxide dismutase levels in autism spectrum disorder

Yui¹,

Sasaki²,

Tanuma³

2018

Glob Med Therap

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Influence of different processing and storage conditions on in vitro bioaccessibility of polyphenols in black carrot jams and marmalades

Cited by 111 publications

References 43 publications

BIOACTIVE COMPOUNDS IN CONVENTIONAL AND NO ADDED SUGARS RED STRAWBERRY GUAVA (Psidium cattleianum Sabine) JELLIES

BIOACTIVE COMPOUNDS IN CONVENTIONAL AND NO ADDED SUGARS RED STRAWBERRY GUAVA (Psidium cattleianum Sabine) JELLIES

Use of orange by‐products (dry peel) as an alternative gelling agent for marmalade production: Evaluation of antioxidant activity and inhibition of HMF formation during different storage temperature

The role of imbalance between urinary hexanoyl-lysine and total antioxidant capacity levels and its relation to plasma superoxide dismutase levels in autism spectrum disorder

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