Details
| Originalsprache | Englisch |
|---|---|
| Seiten (von - bis) | 428-436 |
| Seitenumfang | 9 |
| Fachzeitschrift | Journal of Food Measurement and Characterization |
| Jahrgang | 18 |
| Ausgabenummer | 1 |
| Frühes Online-Datum | 10 Okt. 2023 |
| Publikationsstatus | Veröffentlicht - Jan. 2024 |
Abstract
Loquat (Eriobotrya japonica Lindl.) is a perishable fruit with a huge potential for processing. In this study, the effects of food processing techniques and in vitro gastrointestinal digestion on the phenolics of loquat products were investigated. For this purpose, the results of processed loquat products including juice, nectar, leather, pulp, and jam were compared to the control loquat samples. Spectrophotometric and chromatographic methods were used to analyze the total phenolic (TPC) and total flavonoid contents (TFC), individual phenolic compounds (chlorogenic acid, p-coumaric acid, epicatechin) as well as total antioxidant capacity by DPPH and CUPRAC assays. The TPC and TFC of loquat products varied from 61.2±5.4 to 855.7±36.0 mg GAE/100 g and 37.2±1.6 to 979.5±65.3 mg CE/100 g, respectively. As in total phenolics, flavonoids, and antioxidants, the highest chlorogenic acid, p-coumaric acid, and epicatechin contents were obtained in loquat leather as 201.20±9.99 mg/100 g, 47.50±2.21 mg/100 g, and 46.87±0.28 mg/100 g, respectively. In addition to these, after in vitro gastrointestinal digestion, it was revealed that loquat leather had the highest TPC, TFC, and total antioxidant capacity values compared to other samples. Results have indicated that the phenolic content of fresh loquat fruits could be improved or protected, mainly by processing into leather and/or jam. Thus, the product scale for this fruit can be increased by obtaining foods with high nutritional value.
ASJC Scopus Sachgebiete
- Ingenieurwesen (insg.)
- Sicherheit, Risiko, Zuverlässigkeit und Qualität
- Agrar- und Biowissenschaften (insg.)
- Lebensmittelwissenschaften
- Chemische Verfahrenstechnik (insg.)
- Ingenieurwesen (insg.)
- Wirtschaftsingenieurwesen und Fertigungstechnik
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in: Journal of Food Measurement and Characterization, Jahrgang 18, Nr. 1, 01.2024, S. 428-436.
Publikation: Beitrag in Fachzeitschrift › Artikel › Forschung › Peer-Review
}
TY - JOUR
T1 - Effect of various food processing techniques on the retention of loquat phenolics and their antioxidant capacity during in vitro digestion
AU - Ozkan, Gulay
AU - Oner, Manolya Eser
AU - Tas, Dilara
AU - Esatbeyoglu, Tuba
AU - Capanoglu, Esra
PY - 2024/1
Y1 - 2024/1
N2 - Loquat (Eriobotrya japonica Lindl.) is a perishable fruit with a huge potential for processing. In this study, the effects of food processing techniques and in vitro gastrointestinal digestion on the phenolics of loquat products were investigated. For this purpose, the results of processed loquat products including juice, nectar, leather, pulp, and jam were compared to the control loquat samples. Spectrophotometric and chromatographic methods were used to analyze the total phenolic (TPC) and total flavonoid contents (TFC), individual phenolic compounds (chlorogenic acid, p-coumaric acid, epicatechin) as well as total antioxidant capacity by DPPH and CUPRAC assays. The TPC and TFC of loquat products varied from 61.2±5.4 to 855.7±36.0 mg GAE/100 g and 37.2±1.6 to 979.5±65.3 mg CE/100 g, respectively. As in total phenolics, flavonoids, and antioxidants, the highest chlorogenic acid, p-coumaric acid, and epicatechin contents were obtained in loquat leather as 201.20±9.99 mg/100 g, 47.50±2.21 mg/100 g, and 46.87±0.28 mg/100 g, respectively. In addition to these, after in vitro gastrointestinal digestion, it was revealed that loquat leather had the highest TPC, TFC, and total antioxidant capacity values compared to other samples. Results have indicated that the phenolic content of fresh loquat fruits could be improved or protected, mainly by processing into leather and/or jam. Thus, the product scale for this fruit can be increased by obtaining foods with high nutritional value.
AB - Loquat (Eriobotrya japonica Lindl.) is a perishable fruit with a huge potential for processing. In this study, the effects of food processing techniques and in vitro gastrointestinal digestion on the phenolics of loquat products were investigated. For this purpose, the results of processed loquat products including juice, nectar, leather, pulp, and jam were compared to the control loquat samples. Spectrophotometric and chromatographic methods were used to analyze the total phenolic (TPC) and total flavonoid contents (TFC), individual phenolic compounds (chlorogenic acid, p-coumaric acid, epicatechin) as well as total antioxidant capacity by DPPH and CUPRAC assays. The TPC and TFC of loquat products varied from 61.2±5.4 to 855.7±36.0 mg GAE/100 g and 37.2±1.6 to 979.5±65.3 mg CE/100 g, respectively. As in total phenolics, flavonoids, and antioxidants, the highest chlorogenic acid, p-coumaric acid, and epicatechin contents were obtained in loquat leather as 201.20±9.99 mg/100 g, 47.50±2.21 mg/100 g, and 46.87±0.28 mg/100 g, respectively. In addition to these, after in vitro gastrointestinal digestion, it was revealed that loquat leather had the highest TPC, TFC, and total antioxidant capacity values compared to other samples. Results have indicated that the phenolic content of fresh loquat fruits could be improved or protected, mainly by processing into leather and/or jam. Thus, the product scale for this fruit can be increased by obtaining foods with high nutritional value.
KW - Antioxidants
KW - Eriobotrya japonica L
KW - Food processing
KW - In vitro digestion
KW - Loquat
KW - Phenolics
UR - http://www.scopus.com/inward/record.url?scp=85173688231&partnerID=8YFLogxK
U2 - 10.1007/s11694-023-02179-x
DO - 10.1007/s11694-023-02179-x
M3 - Article
VL - 18
SP - 428
EP - 436
JO - Journal of Food Measurement and Characterization
JF - Journal of Food Measurement and Characterization
SN - 2193-4126
IS - 1
ER -