Phenolics, antioxidant capacity and bioaccessibility of chicory varieties (Cichorium spp.) grown in Turkey

dc.contributor.authorDeğirmencioğlu, Nurcan
dc.contributor.buuauthorSahan, Yasemin
dc.contributor.buuauthorGürbüz, Ozan
dc.contributor.buuauthorGüldaş, Metin
dc.contributor.buuauthorBeğenirbaş, Aynur
dc.contributor.departmentBursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.tr_TR
dc.contributor.departmentUludağ Üniversitesi/Karacabey Meslek Yüksekokulu/Gıda İşleme Bölümü.tr_TR
dc.contributor.orcid0000-0001-7871-1628tr_TR
dc.contributor.orcid0000-0002-5187-9380tr_TR
dc.contributor.orcid0000-0002-1186-3106tr_TR
dc.contributor.researcheridABE-6748-2020tr_TR
dc.contributor.researcheridK-1499-2019tr_TR
dc.contributor.researcheridU-1332-2019tr_TR
dc.contributor.researcheridAAX-1360-2020tr_TR
dc.contributor.researcheridC-9345-2013tr_TR
dc.contributor.scopusid25629856600tr_TR
dc.contributor.scopusid8528582100tr_TR
dc.contributor.scopusid35617778500tr_TR
dc.contributor.scopusid57191031998tr_TR
dc.date.accessioned2022-12-26T10:43:16Z
dc.date.available2022-12-26T10:43:16Z
dc.date.issued2016-08-27
dc.description.abstractIn this study, the changes in phenolics, anthocyanin, antioxidant capacity, and bioaccessibility of chicory varieties (Cichorium spp.) in Turkey were investigated. A total of 19 phenolic standards were screened in the chicory varieties studied and the most abundant compounds in the samples, extracted with methanol, were phenolic acids, syringic (2.54 mg/kg) and trans-ferulic acid (1.85 mg/kg), whilst (+)-catechin was the major flavanol. The highest flavanol content using either methanol or ethanol was determined in the green chicory samples (0.62 mg/kg). The red chicory variety had higher anthocyanin (12.80 mg/kg), and contained more phenolics, extractable (8855.50 mg GAE/100 g) and hydrolysable (7005.51 mg GAE/100 g), than the other varieties. Also, the antioxidant capacities in this variety, as measured using the CUPRAC assay (570.54 and 425.14 mu mol Trolox/g dw, respectively), had a wider range of difference than was found in the other assays used. Total phenolics were more bioaccessible from the white chicory variety (61.48%). However, the bioaccessibility of antioxidants was higher in the green chicory variety.en_US
dc.identifier.citationSahan, Y. vd. (2017). ''Phenolics, antioxidant capacity and bioaccessibility of chicory varieties (Cichorium spp.) grown in Turkey''. Food Chemistry, 217, 483-489.en_US
dc.identifier.endpage489tr_TR
dc.identifier.issn0308-8146
dc.identifier.pubmed27664662tr_TR
dc.identifier.scopus2-s2.0-84985961582tr_TR
dc.identifier.startpage483tr_TR
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2016.08.108
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S0308814616313486
dc.identifier.uri1873-7072
dc.identifier.urihttp://hdl.handle.net/11452/30084
dc.identifier.volume217tr_TR
dc.identifier.wos000384851800062tr_TR
dc.indexed.pubmedPubMeden_US
dc.indexed.scopusScopusen_US
dc.indexed.wosSCIEen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.bapKUAP(Z)-2013/45tr_TR
dc.relation.collaborationYurt içitr_TR
dc.relation.journalFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectChemistryen_US
dc.subjectFood science & technologyen_US
dc.subjectNutrition & dieteticsen_US
dc.subjectAnthocyaninsen_US
dc.subjectBioaccessibilityen_US
dc.subjectChicoryen_US
dc.subjectPhenolsen_US
dc.subjectIn-vitro bioaccessibilityen_US
dc.subjectIntybus-l.en_US
dc.subjectAnthocyaninsen_US
dc.subjectBlueberriesen_US
dc.subjectPolyphenolsen_US
dc.subjectCultivaren_US
dc.subjectExtracten_US
dc.subjectStorageen_US
dc.subjectFruiten_US
dc.subjectPartsen_US
dc.subjectAntioxidantsen_US
dc.subjectAssaysen_US
dc.subjectFlavonoidsen_US
dc.subjectMethanolen_US
dc.subjectPhenolsen_US
dc.subjectAntioxidant capacityen_US
dc.subjectFerulic acidsen_US
dc.subjectPhenolic acidsen_US
dc.subjectPhenolicsen_US
dc.subjectTotal phenolicsen_US
dc.subjectPlants (botany)en_US
dc.subject.emtreeAlcoholen_US
dc.subject.emtreeAnthocyaninen_US
dc.subject.emtreeAntioxidanten_US
dc.subject.emtreeCatechinen_US
dc.subject.emtreeFerulic aciden_US
dc.subject.emtreeMethanolen_US
dc.subject.emtreePhenol derivativeen_US
dc.subject.emtreePhenolic acid derivativeen_US
dc.subject.emtreeSyringic aciden_US
dc.subject.emtreeUnclassified drugen_US
dc.subject.emtreeAnthocyaninen_US
dc.subject.emtreeAntioxidanten_US
dc.subject.emtreeCatechinen_US
dc.subject.emtreeHydroxybenzoic acid derivativeen_US
dc.subject.emtreePhenol derivativeen_US
dc.subject.emtreePhenolic aciden_US
dc.subject.emtreePlant extracten_US
dc.subject.emtreePolyphenolen_US
dc.subject.emtreeAntioxidant activityen_US
dc.subject.emtreeArticleen_US
dc.subject.emtreeChicoryen_US
dc.subject.emtreeCichoriumen_US
dc.subject.emtreeTurkey (republic)en_US
dc.subject.emtreeChicoryen_US
dc.subject.emtreeMetabolismen_US
dc.subject.meshAnthocyaninsen_US
dc.subject.meshAntioxidantsen_US
dc.subject.meshCatechinen_US
dc.subject.meshChicoryen_US
dc.subject.meshHydroxybenzoatesen_US
dc.subject.meshPhenolsen_US
dc.subject.meshPlant extractsen_US
dc.subject.meshPolyphenolsen_US
dc.subject.meshTurkeyen_US
dc.subject.scopusCichorium Intybus; Antioxidant; Ixeris Chinensisen_US
dc.subject.wosChemistry, applieden_US
dc.subject.wosFood science & technologyen_US
dc.subject.wosNutrition & dieteticsen_US
dc.titlePhenolics, antioxidant capacity and bioaccessibility of chicory varieties (Cichorium spp.) grown in Turkeyen_US
dc.typeArticle
dc.wos.quartileQ1en_US

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