Publication:
Changes in the bioaccessibility of citrus polyphenols during industrial freezing process

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.departmentBursa Uludağ Üniversitesi/Bilim ve Teknoloji Uygulama ve Araştırma Merkezi (BİTUAM).
dc.contributor.orcid0000-0003-3902-4360
dc.contributor.researcheridP-3633-2018
dc.contributor.researcheridJFX-5090-2023
dc.date.accessioned2024-09-26T08:00:46Z
dc.date.available2024-09-26T08:00:46Z
dc.date.issued2023-09-08
dc.description.abstractCitrus fruits can be consumed fresh or they can be subjected to various processes including freezing to extend their shelf life. The aim of the current study was to evaluate the bioaccessibility of polyphenols in samples collected at different stages of the industrial freezing process of oranges and grapefruits. The major polyphenols were identified and quantified using UPLC-ESI-MS/MS and HPLC-PDA, respectively. In addition, spectrophotometric methods were employed to determine the total phenolic and flavonoid contents along with total antioxidant capacity. The results showed that the bioaccessibility of flavonoids from frozen citrus fruits (26%-64%) was found to be lower than that of fresh fruits (27%-127%). Similarly, bioaccessibility of phenolic acids from frozen oranges (64%-76%) was significantly lower than that of fresh fruits (126%-152%). On the contrary, phenolic acids of frozen grapefruits were found to be more bioaccessible compared to fresh fruits (64%-217% and 50%-95%, respectively).
dc.identifier.doi10.1111/ijfs.16685
dc.identifier.endpage5828
dc.identifier.issn0950-5423
dc.identifier.issue11
dc.identifier.startpage5819
dc.identifier.urihttps://doi.org/10.1111/ijfs.16685
dc.identifier.urihttps://ifst.onlinelibrary.wiley.com/doi/10.1111/ijfs.16685
dc.identifier.urihttps://hdl.handle.net/11452/45288
dc.identifier.volume58
dc.identifier.wos001064030000001
dc.indexed.wosWOS.SCI
dc.language.isoen
dc.publisherWiley
dc.relation.bapFYL-2022-1096
dc.relation.journalInternational Journal of Food Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectAntioxidant capacity
dc.subjectPhenolics
dc.subjectExtract
dc.subjectGrapefruit (citrus paradisi l.)
dc.subjectHesperidin
dc.subjectIn vitro digestion
dc.subjectIndividual quick freezing
dc.subjectNaringin
dc.subjectOrange (citrus sinensis l.)
dc.subjectFood science & technology
dc.titleChanges in the bioaccessibility of citrus polyphenols during industrial freezing process
dc.typeArticle
dspace.entity.typePublication
relation.isAuthorOfPublication5b927446-2c67-44ca-9435-3496356c40be
relation.isAuthorOfPublication.latestForDiscovery5b927446-2c67-44ca-9435-3496356c40be

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