Publication:
Determination of phenolic acid profiles by HPLC in lacto-fermented fruits and vegetables (pickle): Effect of pulp and juice portions

dc.contributor.authorCiniviz, Melike
dc.contributor.authorYıldız, Hilal
dc.contributor.buuauthorCiniviz, Melike
dc.contributor.departmentBursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Ziraat Bölümü
dc.contributor.researcheridCLV-1152-2022
dc.date.accessioned2024-07-05T08:04:35Z
dc.date.available2024-07-05T08:04:35Z
dc.date.issued2020-05-11
dc.description.abstractAntioxidant activity, total polyphenol content (TPC) and phenolic acid profile of 30 kinds of lacto-fermented fruits and vegetables (pickle) were investigated in the present study. Pulp and juice portions of samples were separately examined and compared for all analysis. Phenolic acid profile of pickle samples was investigated using 9 phenolic acid standards by high-performance liquid chromatography. Results showed that sinapic, syringic, gallic, and chlorogenic acids were the most abundant phenolic acids, while caffeic, vanillic and trans-ferulic acids were found in a low concentration and p-coumaric and 4-hydroxybenzoic acids were not found. Total antioxidant activity of lacto-fermented fruits and vegetables was measured by both the beta-carotene bleaching assay and by the 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay. TPC were determined according to the Folin-Ciocalteu method. Our findings show that bioactive compounds depending on juice and pulp portions of pickle samples had significant statistical differences (p <.05).Practical applications Fermented foods have been consumed for centuries in various parts of the world and are known as rich resources of functionally important microorganisms and bioactive compounds. The present study reports the phenolic acid profile (sinapic, syringic, gallic, chlorogenic, caffeic, vanillic, trans-ferulic, p-coumaric, 4-hydroxybenzoic acids), antioxidant activity, and total phenolic content of pulp and juice portions of the 30 kinds of lacto-fermented fruits and vegetables (pickle). The phenolic acids of pickles were higher in the juice portions than in the pulp portions and so, the juice portions of pickles have a good potential for commercial exploitation and positive effects on health.
dc.description.sponsorshipNevşehir Hacı Bektaşi Veli Üniversitesi Rektörlüğü, Bilimsel Araştırma Projeleri Koordinasyon Birimi - NEULUP 16/2F5
dc.identifier.doi10.1111/jfpp.14542
dc.identifier.eissn1745-4549
dc.identifier.issn0145-8892
dc.identifier.issue7
dc.identifier.urihttps://doi.org/10.1111/jfpp.14542
dc.identifier.urihttps://ifst.onlinelibrary.wiley.com/doi/10.1111/jfpp.14542
dc.identifier.urihttps://hdl.handle.net/11452/42958
dc.identifier.volume44
dc.identifier.wos000531424500001
dc.indexed.wosWOS.SCI
dc.language.isoen
dc.publisherWiley
dc.relation.journalJournal of Food Processing and Preservation
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectAntioxidant capacity
dc.subjectFerulic acid
dc.subjectCaffeic acid
dc.subjectQuality
dc.subjectScience & technology
dc.subjectLife sciences & biomedicine
dc.subjectFood science & technology
dc.titleDetermination of phenolic acid profiles by HPLC in lacto-fermented fruits and vegetables (pickle): Effect of pulp and juice portions
dc.typeArticle
dspace.entity.typePublication

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