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Assessment of the bioaccessibility of elaeagnus angustifolia L. flour and its use in cracker formulation

dc.contributor.authorİncedayı, Bige
dc.contributor.authorErol, Nihal Türkmen
dc.contributor.buuauthorİNCEDAYI, BİGE
dc.contributor.buuauthorTÜRKMEN EROL, NİHAL
dc.contributor.departmentBursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü
dc.contributor.orcid0000-0001-6128-7453
dc.contributor.researcheridAAG-8277-2021
dc.contributor.researcheridCNQ-8236-2022
dc.date.accessioned2024-10-03T11:24:03Z
dc.date.available2024-10-03T11:24:03Z
dc.date.issued2023-01-09
dc.description.abstractIn this study, in vitro digestion of polyphenols of oleaster (Elaeagnus angustifolia L.) flour (OF) and the potential use of OF in cracker production were studied. The results showed that 21.90 mg gallic acid equivalent (GAE)/g dry matter (DM) of total polyphenol (TP), 28.15 mg rutin equivalent (RE)/g DM of total flavonoid (TF) and 7709.13 mmol ascorbic acid equivalent (AAE)/100 g DM of antioxidant capacity (AC) were found in OF. The bioaccessibility and content of the OF polyphenols and their AC during in vitro digestion varied depending on the digestion stage. The stability of the OF polyphenols was higher in gastric stage (41.92%) than intestinal one (34.01%). OF was used to replace flour in the cracker formulation at the levels of 5, 10 and 15% (w/w) and increased the TP contents and AC of the crackers compared to the sample without OF (control). The addition of OF to the cracker dough increased the bioaccessibility of the cracker polyphenols. After digestion, bioaccessibilities of enriched crackers (107.90-126.81%) were found higher than that of control sample (93.73%). However, as the level of OF in cracker increased, bioaccessibility of polyphenols decreased. The results generally indicated that oleaster has a good potential for the enrichment of foods.
dc.identifier.doi10.1007/s11130-022-01041-7
dc.identifier.eissn1573-9104
dc.identifier.endpage206
dc.identifier.issn0921-9668
dc.identifier.issue1
dc.identifier.startpage201
dc.identifier.urihttps://doi.org/10.1007/s11130-022-01041-7
dc.identifier.urihttps://link.springer.com/article/10.1007/s11130-022-01041-7
dc.identifier.urihttps://hdl.handle.net/11452/45794
dc.identifier.volume78
dc.identifier.wos000911259200001
dc.indexed.wosWOS.SCI
dc.language.isoen
dc.publisherSpringer
dc.relation.journalPlant Foods For Human Nutrition
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectIn-vitro digestion
dc.subjectAntioxidant capacity
dc.subjectPhysicochemical characteristics
dc.subjectBioactive compounds
dc.subjectPhenolics
dc.subjectProfile
dc.subjectGrape
dc.subjectGreen
dc.subjectApple
dc.subjectOleaster
dc.subjectPolyphenols
dc.subjectIn vitro digestion
dc.subjectCracker
dc.subjectScience & technology
dc.subjectLife sciences & biomedicine
dc.subjectPhysical sciences
dc.subjectPlant sciences
dc.subjectChemistry, applied
dc.subjectFood science & technology
dc.subjectNutrition & dietetics
dc.subjectPlant sciences
dc.subjectChemistry
dc.titleAssessment of the bioaccessibility of elaeagnus angustifolia L. flour and its use in cracker formulation
dc.typeArticle
dspace.entity.typePublication
relation.isAuthorOfPublication4b55541f-1337-4915-84da-a85da41c69b2
relation.isAuthorOfPublication73850ba5-244a-4e88-a5e8-5f865f445267
relation.isAuthorOfPublication.latestForDiscovery4b55541f-1337-4915-84da-a85da41c69b2

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