Publication:
Influence of industrial blanching, cutting, and freezing treatments on in vitro gastrointestinal digestion stability of orange (Citrus sinensis L.) and lemon (Citrus limon L.) peel polyphenols

dc.contributor.authorÖzdemirli, Nurdan
dc.contributor.authorKamiloğlu, Senem
dc.contributor.buuauthorÖzdemirli, Nurdan
dc.contributor.buuauthorKAMİLOĞLU BEŞTEPE, SENEM
dc.contributor.departmentBursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü
dc.contributor.orcid0000-0003-3902-4360
dc.contributor.researcheridP-3633-2018
dc.contributor.researcheridJFX-5090-2023
dc.date.accessioned2024-09-26T12:20:34Z
dc.date.available2024-09-26T12:20:34Z
dc.date.issued2023-12-01
dc.description.abstractBACKGROUND: Citrus peels, which are often discarded as waste in the food-processing industry, are rich sources of polyphenols. The aim of the current study was to investigate the influence of an industrial freezing process along with blanching and cutting pretreatments on the in vitro gastrointestinal digestion stability of orange (Citrus sinensis L.) and lemon (Citrus limon L.) peel polyphenols. The major polyphenols were identified and quantified with ultra-performance liquid chromatography-electrospray tandem mass spectrometry (UPLC-ESI-MS/MS) and high performance liquid chromatography-photodiode array detector (HPLC-PDA), respectively.RESULTS: The results revealed that hesperidin and chlorogenic acid were the predominant flavonoid and phenolic acids in orange peels whereas, for lemon peels, eriocitrin and caffeic acid were the dominant flavonoid and phenolic acids, respectively. Blanching pretreatment enhanced the levels of major flavonoids in orange and lemon peels (by 39-82% and 54-146%, respectively) (P < 0.05) after in vitro gastrointestinal digestion. On the other hand, the application of cutting treatment after blanching significantly reduced the levels of flavonoids (23-62%) (P < 0.05); however, there was no statistically significant difference between the phenolic acid levels of cut and uncut citrus peels. Overall, the bioaccessibility of individual flavonoids and phenolic acids from frozen orange peels was generally slightly lower than that of untreated peels (9-34% and 9-49%, respectively). Nevertheless, frozen lemon peels contained higher bioaccessible flavonoids and phenolic acids in comparison with untreated peels (40-172% and 32-98%, respectively).CONCLUSION: These results suggest that industrial freezing steps could largely preserve the bioaccessibility of polyphenols in orange and lemon peels.(c) 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
dc.identifier.doi10.1002/jsfa.13101
dc.identifier.eissn1097-0010
dc.identifier.endpage2173
dc.identifier.issn0022-5142
dc.identifier.issue4
dc.identifier.startpage2165
dc.identifier.urihttps://doi.org/10.1002/jsfa.13101
dc.identifier.urihttps://scijournals.onlinelibrary.wiley.com/doi/10.1002/jsfa.13101
dc.identifier.urihttps://hdl.handle.net/11452/45333
dc.identifier.volume104
dc.identifier.wos001111659500001
dc.indexed.wosWOS.SCI
dc.language.isoen
dc.publisherWiley
dc.relation.bapFYL-2022-1096
dc.relation.journalJournal of The Science of Food and Agriculture
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectAntioxidant activity
dc.subjectPhenolics
dc.subjectCapacity
dc.subjectExtract
dc.subjectFruits
dc.subjectCitrus peel
dc.subjectIndustrial processing
dc.subjectFlavonoids
dc.subjectPhenolic acids
dc.subjectBioaccessibility
dc.subjectScience & technology
dc.subjectLife sciences & biomedicine
dc.subjectPhysical sciences
dc.subjectAgriculture, multidisciplinary
dc.subjectChemistry, applied
dc.subjectFood science & technology
dc.subjectAgriculture
dc.subjectChemistry
dc.titleInfluence of industrial blanching, cutting, and freezing treatments on in vitro gastrointestinal digestion stability of orange (Citrus sinensis L.) and lemon (Citrus limon L.) peel polyphenols
dc.typeArticle
dspace.entity.typePublication
relation.isAuthorOfPublication5b927446-2c67-44ca-9435-3496356c40be
relation.isAuthorOfPublication.latestForDiscovery5b927446-2c67-44ca-9435-3496356c40be

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