Phenolics, antioxidant capacity and bioaccessibility of chicory varieties (Cichorium spp.) grown in Turkey
dc.contributor.author | Değirmencioğlu, Nurcan | |
dc.contributor.buuauthor | Sahan, Yasemin | |
dc.contributor.buuauthor | Gürbüz, Ozan | |
dc.contributor.buuauthor | Güldaş, Metin | |
dc.contributor.buuauthor | Beğenirbaş, Aynur | |
dc.contributor.department | Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü. | tr_TR |
dc.contributor.department | Uludağ Üniversitesi/Karacabey Meslek Yüksekokulu/Gıda İşleme Bölümü. | tr_TR |
dc.contributor.orcid | 0000-0001-7871-1628 | tr_TR |
dc.contributor.orcid | 0000-0002-5187-9380 | tr_TR |
dc.contributor.orcid | 0000-0002-1186-3106 | tr_TR |
dc.contributor.researcherid | ABE-6748-2020 | tr_TR |
dc.contributor.researcherid | K-1499-2019 | tr_TR |
dc.contributor.researcherid | U-1332-2019 | tr_TR |
dc.contributor.researcherid | AAX-1360-2020 | tr_TR |
dc.contributor.researcherid | C-9345-2013 | tr_TR |
dc.contributor.scopusid | 25629856600 | tr_TR |
dc.contributor.scopusid | 8528582100 | tr_TR |
dc.contributor.scopusid | 35617778500 | tr_TR |
dc.contributor.scopusid | 57191031998 | tr_TR |
dc.date.accessioned | 2022-12-26T10:43:16Z | |
dc.date.available | 2022-12-26T10:43:16Z | |
dc.date.issued | 2016-08-27 | |
dc.description.abstract | In 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.citation | Sahan, 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.endpage | 489 | tr_TR |
dc.identifier.issn | 0308-8146 | |
dc.identifier.pubmed | 27664662 | tr_TR |
dc.identifier.scopus | 2-s2.0-84985961582 | tr_TR |
dc.identifier.startpage | 483 | tr_TR |
dc.identifier.uri | https://doi.org/10.1016/j.foodchem.2016.08.108 | |
dc.identifier.uri | https://www.sciencedirect.com/science/article/pii/S0308814616313486 | |
dc.identifier.uri | 1873-7072 | |
dc.identifier.uri | http://hdl.handle.net/11452/30084 | |
dc.identifier.volume | 217 | tr_TR |
dc.identifier.wos | 000384851800062 | tr_TR |
dc.indexed.pubmed | PubMed | en_US |
dc.indexed.scopus | Scopus | en_US |
dc.indexed.wos | SCIE | en_US |
dc.language.iso | en | en_US |
dc.publisher | Elsevier | en_US |
dc.relation.bap | KUAP(Z)-2013/45 | tr_TR |
dc.relation.collaboration | Yurt içi | tr_TR |
dc.relation.journal | Food Chemistry | en_US |
dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi | tr_TR |
dc.rights | info:eu-repo/semantics/closedAccess | en_US |
dc.subject | Chemistry | en_US |
dc.subject | Food science & technology | en_US |
dc.subject | Nutrition & dietetics | en_US |
dc.subject | Anthocyanins | en_US |
dc.subject | Bioaccessibility | en_US |
dc.subject | Chicory | en_US |
dc.subject | Phenols | en_US |
dc.subject | In-vitro bioaccessibility | en_US |
dc.subject | Intybus-l. | en_US |
dc.subject | Anthocyanins | en_US |
dc.subject | Blueberries | en_US |
dc.subject | Polyphenols | en_US |
dc.subject | Cultivar | en_US |
dc.subject | Extract | en_US |
dc.subject | Storage | en_US |
dc.subject | Fruit | en_US |
dc.subject | Parts | en_US |
dc.subject | Antioxidants | en_US |
dc.subject | Assays | en_US |
dc.subject | Flavonoids | en_US |
dc.subject | Methanol | en_US |
dc.subject | Phenols | en_US |
dc.subject | Antioxidant capacity | en_US |
dc.subject | Ferulic acids | en_US |
dc.subject | Phenolic acids | en_US |
dc.subject | Phenolics | en_US |
dc.subject | Total phenolics | en_US |
dc.subject | Plants (botany) | en_US |
dc.subject.emtree | Alcohol | en_US |
dc.subject.emtree | Anthocyanin | en_US |
dc.subject.emtree | Antioxidant | en_US |
dc.subject.emtree | Catechin | en_US |
dc.subject.emtree | Ferulic acid | en_US |
dc.subject.emtree | Methanol | en_US |
dc.subject.emtree | Phenol derivative | en_US |
dc.subject.emtree | Phenolic acid derivative | en_US |
dc.subject.emtree | Syringic acid | en_US |
dc.subject.emtree | Unclassified drug | en_US |
dc.subject.emtree | Anthocyanin | en_US |
dc.subject.emtree | Antioxidant | en_US |
dc.subject.emtree | Catechin | en_US |
dc.subject.emtree | Hydroxybenzoic acid derivative | en_US |
dc.subject.emtree | Phenol derivative | en_US |
dc.subject.emtree | Phenolic acid | en_US |
dc.subject.emtree | Plant extract | en_US |
dc.subject.emtree | Polyphenol | en_US |
dc.subject.emtree | Antioxidant activity | en_US |
dc.subject.emtree | Article | en_US |
dc.subject.emtree | Chicory | en_US |
dc.subject.emtree | Cichorium | en_US |
dc.subject.emtree | Turkey (republic) | en_US |
dc.subject.emtree | Chicory | en_US |
dc.subject.emtree | Metabolism | en_US |
dc.subject.mesh | Anthocyanins | en_US |
dc.subject.mesh | Antioxidants | en_US |
dc.subject.mesh | Catechin | en_US |
dc.subject.mesh | Chicory | en_US |
dc.subject.mesh | Hydroxybenzoates | en_US |
dc.subject.mesh | Phenols | en_US |
dc.subject.mesh | Plant extracts | en_US |
dc.subject.mesh | Polyphenols | en_US |
dc.subject.mesh | Turkey | en_US |
dc.subject.scopus | Cichorium Intybus; Antioxidant; Ixeris Chinensis | en_US |
dc.subject.wos | Chemistry, applied | en_US |
dc.subject.wos | Food science & technology | en_US |
dc.subject.wos | Nutrition & dietetics | en_US |
dc.title | Phenolics, antioxidant capacity and bioaccessibility of chicory varieties (Cichorium spp.) grown in Turkey | en_US |
dc.type | Article | |
dc.wos.quartile | Q1 | en_US |
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