Valorization of Peel Wastes of Purple Turnip (Brassica rapa L.): Extraction of Polyphenolics Through Ultrasonic-Assisted Extraction and Investigation of Changes in Total Phenolic Content, Total Monomeric Anthocyanin Content and Total Antioxidant Capacity During in vitro Gastro-Intestinal Digestion

Abstract

ATIF/REFERENCE: Yucetepe, A. (2021). Valorization of peel wastes of purple turnip (Brassica rapa L.): Extraction of phenolics through ultrasonic-assisted extraction and investigation of changes in total phenolic content, total monomeric anthocyanin content and total antioxidant capacity during in vitro gastro-intestinal digestion.

Inter-Varietal Variation in Phenolic Profile, Antioxidant, Anti-Inflammatory and Analgesic Activities of Two Brassica rapa Varieties: Influence on Pro-Inflammatory Mediators

“…However, in another finding, aqueous extract of Brassica rapa root extract was reported to have TPC (9.41, GAE/mg) and TFC (1.01 µg QE/mg) values which were in partial agreement with our findings [ 29 ]. Yucetepe [ 30 ] also investigated the TPC (169.29 mg/g, GAE dry weight) in the purple peel of an extract of Brassica rapa, extracted with 80% methanol using ultrasonic extraction. These changes in TPC and TFC values can be due to different geographical, agricultural and climatic conditions of the regions.…”

“…The antioxidant activity of BRYR peel, BRWR peel, BRYR pulp and BRWR pulp extracts, in term of potential to neutralized 2,2-diphenyl-1-picrylhydrazyl free radicals (DPPH), was examined by a published method [ 30 ]. The extract (10 µg/mL) was mixed in methanol with the same amount of DPPH solution (90 μmol/L in methanol).…”

Application of ultrasound technology for the effective management of waste from fruit and vegetable

“…The outcomes showed that TPC (169.29 ± 6.89 mg GAE/g DW), TMAC (159.53 ± 10.82 mg CGE/L) while the TAC of extracts in CUPRAC assays was (44.19 ± 0.10 mg TE/g DW) and in DDPH assay (38.52 ± 0.06 mg TE/g DW). The results showed the bioactive compounds of purple turnip peel, which could be used in various food products [140] .…”