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Biological activity of optimized phenolic extracts of quince (cydonia oblonga miller) parts before and after simulated in vitro gastrointestinal digestion

dc.contributor.authorAltuntaş, Seda
dc.contributor.authorKorukluoğlu, Mihriban
dc.contributor.buuauthorKORUKLUOĞLU, MİHRİBAN
dc.contributor.departmentBursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü
dc.contributor.researcheridJ-5125-2018
dc.date.accessioned2024-10-03T08:28:04Z
dc.date.available2024-10-03T08:28:04Z
dc.date.issued2023-11-02
dc.description.abstractIn this study, the phenolic extracts of Es,me quince parts (pulp, peel, seed, juice, and leaf) were obtained under optimized extraction conditions. Then, the total phenolic content (TPC), the quantities of main phenolic compounds, antioxidant, and antimicrobial activity and the change in bioactivity properties (TPC, antioxidant capacity, and antimicrobial activity on the same sixteen microorganisms) after in vitro digestion of each quince part were evaluated. The order of TPC and antioxidant activity was determined as leaf > peel > juice > pulp > seed. After in vitro gastrointestinal digestion, a decrease was observed for the TPC (average 5-fold reduction) and antioxidant activity (more than 2.5-fold reduction) in all quince parts except quince seed than their extract forms. The quince leaf extract exhibited the highest antibacterial activity. Overall, this study exhibited that the quince leaf was considered a promising, cheap, and natural source for nutritional or pharmaceutical applications with biological activity properties.
dc.identifier.doi10.1016/j.foodchem.2023.137846
dc.identifier.eissn1873-7072
dc.identifier.issn0308-8146
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2023.137846
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S0308814623024640
dc.identifier.urihttps://hdl.handle.net/11452/45775
dc.identifier.volume437
dc.identifier.wos001108481200001
dc.indexed.wosWOS.SCI
dc.language.isoen
dc.publisherElsevier
dc.relation.journalFood Chemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectAntioxidant activity
dc.subjectAntimicrobial activity
dc.subjectFruit pulp
dc.subjectBioaccessibility
dc.subjectPolyphenols
dc.subjectCapacity
dc.subjectAcid
dc.subjectSeed
dc.subjectPeel
dc.subjectStability
dc.subjectCydonia oblonga
dc.subjectQuince
dc.subjectExtract optimization
dc.subjectAntioxidant activity
dc.subjectAntimicrobial activity
dc.subjectIn vitro digestion
dc.subjectPhenolic compounds
dc.subjectScience & technology
dc.subjectPhysical sciences
dc.subjectLife sciences & biomedicine
dc.subjectChemistry, applied
dc.subjectFood science & technology
dc.subjectNutrition & dietetics
dc.subjectChemistry
dc.titleBiological activity of optimized phenolic extracts of quince (cydonia oblonga miller) parts before and after simulated in vitro gastrointestinal digestion
dc.typeArticle
dspace.entity.typePublication
relation.isAuthorOfPublicationa80dbc8d-1f24-409d-a03c-4547e52a65d0
relation.isAuthorOfPublication.latestForDiscoverya80dbc8d-1f24-409d-a03c-4547e52a65d0

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