title: Influence of different processing and storage conditions on in vitro bioaccessibility of polyphenols in black carrot jams and marmalades.
abstract: Black carrot is indicated to play an important role in nutrition, as it comprises a variety of health-promoting components, including polyphenols. The objective of the present study was to monitor the stability of total phenolics, antioxidant capacity and phenolic acids in black carrot jams and marmalades after processing, storage and in vitro gastrointestinal digestion. Total phenolic content and antioxidant capacity were determined using spectrophotometric methods, whereas phenolic acids were identified using HPLC-PDA. Jam and marmalade processing significantly decreased total phenolics (89.2-90.5%), antioxidant capacity (83.3-91.3%) and phenolic acids (49.5-96.7%) (p < 0.05). After 20 weeks of storage, the percent decrease in total phenolics in samples stored at 25 °C (26.4-48.0%) was slightly higher than the samples stored at 4 °C (21.0-42.5%). In addition, jam and marmalade processing led to increases in the percent recovery of bioaccessible total phenolics (7.2-12.6%) and phenolic acids (4.7-31.5%), as well as antioxidant capacity (1.4-8.1%). In conclusion, current study highlighted black carrot jams and marmalades as good sources of polyphenols, with high bioaccessibility levels.
authors.affiliation: Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey; Laboratory of Food Chemistry and Human Nutrition, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium.
authors.forename: Senem
authors.initials: S
authors.lastname: Kamiloglu
authors.affiliation: Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey.
authors.forename: Ayca Ayfer
authors.initials: AA
authors.lastname: Pasli
authors.affiliation: Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey.
authors.forename: Beraat
authors.initials: B
authors.lastname: Ozcelik
authors.affiliation: Laboratory of Food Chemistry and Human Nutrition, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium.
authors.forename: John
authors.initials: J
authors.lastname: Van Camp
authors.affiliation: Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey. Electronic address: capanogl@itu.edu.tr.
authors.forename: Esra
authors.initials: E
authors.lastname: Capanoglu
mesh_terms: D000975:Antioxidants / Q000032:analysis; D002851:Chromatography, High Pressure Liquid; D018552:Daucus carota / Q000737:chemistry*; D005511:Food Handling / Q000295:instrumentation / Q000379:methods*; D061353:Food Storage / Q000295:instrumentation / Q000379:methods*; D062385:Hydroxybenzoates / Q000032:analysis; D059808:Polyphenols / Q000032:analysis*
chemical_list: D000975:Antioxidants; D062385:Hydroxybenzoates; D059808:Polyphenols; C017616:phenolic acid
keywords: ABTS; Antioxidant; Bioaccessibility; Black carrot; CUPRAC; Daucus carota; Jam; Marmalade; Phenolic acids; Polyphenols; Storage