Publication:
Oil matrix modulates the bioaccessibility of polyphenols: A study of salad dressing formulation with industrial broccoli by-products and lemon juice

dc.contributor.authorKamiloğlu, Senem
dc.contributor.authorÖzdal, Tuğba
dc.contributor.authorTomas, Merve
dc.contributor.authorCapanoğlu, Esra
dc.contributor.buuauthorKAMİLOĞLU BEŞTEPE, SENEM
dc.contributor.departmentBursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.
dc.contributor.departmentBursa Uludağ Üniversitesi/Bilim ve Teknoloji Uygulama ve Araştırma Merkezi (BİTUAM).
dc.contributor.orcid0000-0003-3902-4360
dc.contributor.researcheridP-3633-2018
dc.date.accessioned2024-10-21T06:57:42Z
dc.date.available2024-10-21T06:57:42Z
dc.date.issued2022-04-08
dc.description.abstractBACKGROUND The potential health-promoting effects of polyphenols depend considerably on their bioaccessibility, which is affected by the presence of other nutrients in the diet, including lipids. In this study, several salad dressing formulations were prepared using industrial broccoli by-product powder (BBP), lemon juice (LJ), and three different sources of oils (olive oil, hazelnut oil and sunflower oil) to both valorize polyphenol-rich industrial discards and also to investigate polyphenol bioaccessibility. The changes in the bioaccessibility of polyphenols from BBP and LJ were determined using the standardized in vitro digestion model. RESULTS Four groups of polyphenols (hydroxycinnamic acids, flavonols, flavones, and flavonones) were detected in BBP and LJ. The bioaccessibility of hydroxycinnamic acids and flavonols from BBP increased significantly in the presence of LJ and oils (0.3- to 5.8-fold), whereas there was no significant difference between formulations containing different oil types. On the other hand, the bioaccessibility of phenolic acids from LJ did not change notably after co-ingestion with BBP and oils, whereas flavonoids, including vicenin-2 and hesperidin, were found to be significantly more bioaccessible when LJ was co-ingested with BBP and oils (0.8- to 1.4-fold) (P < 0.05). CONCLUSION Overall, the current study highlighted that the bioaccessibility of polyphenols from BBP and LJ was modulated in the presence of an oil matrix. (c) 2022 Society of Chemical Industry.
dc.description.sponsorshipMVSM Foods Co., Türkiye
dc.identifier.doi10.1002/jsfa.11890
dc.identifier.endpage5377
dc.identifier.issn0022-5142
dc.identifier.issue12
dc.identifier.startpage5368
dc.identifier.urihttps://doi.org/10.1002/jsfa.11890
dc.identifier.urihttps://scijournals.onlinelibrary.wiley.com/doi/10.1002/jsfa.11890
dc.identifier.urihttps://hdl.handle.net/11452/46762
dc.identifier.volume102
dc.identifier.wos000779400700001
dc.indexed.wosWOS.SCI
dc.language.isoen
dc.publisherWiley
dc.relation.journalJournal of The Science of Food and Agriculture
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectIn-vitro digestion
dc.subjectAntioxidant activity
dc.subjectAscorbic-acid
dc.subjectOlive oil
dc.subjectPhenolics
dc.subjectBioavailability
dc.subjectPlasma
dc.subjectLipids
dc.subjectCo-digestion
dc.subjectFlavonoids
dc.subjectHydroxycinnamic acids
dc.subjectIndustrial broccoli by-product
dc.subjectLemon juice
dc.subjectOils
dc.subjectAgriculture
dc.subjectChemistry
dc.subjectFood science & technology
dc.titleOil matrix modulates the bioaccessibility of polyphenols: A study of salad dressing formulation with industrial broccoli by-products and lemon juice
dc.typeArticle
dspace.entity.typePublication
relation.isAuthorOfPublication5b927446-2c67-44ca-9435-3496356c40be
relation.isAuthorOfPublication.latestForDiscovery5b927446-2c67-44ca-9435-3496356c40be

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