Effect of fermentation on anthocyanin stability and in vitro bioaccessibility during shalgam (algam) beverage production

Toktas B., Bildik F., Ozcelik B.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.98, sa.8, ss.3066-3075, 2018 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 98 Sayı: 8
  • Basım Tarihi: 2018
  • Doi Numarası: 10.1002/jsfa.8806
  • Dergi Adı: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.3066-3075
  • Anahtar Kelimeler: shalgam, black carrot, fermentation, anthocyanin, in vitro bioaccessibility, HPLC, VAR.-ATRORUBENS-ALEF., SIMULATED GASTROINTESTINAL DIGESTION, LACTIC-ACID BACTERIA, ANTIOXIDANT CAPACITY, RED CABBAGE, VITAMIN-C, L., BIOAVAILABILITY, TEMPERATURE, POLYPHENOLS
  • İstanbul Teknik Üniversitesi Adresli: Evet

Özet

BACKGROUNDShalgam is a traditional lactic acid fermented beverage highly popular in southern Turkey. The main raw material, black carrot, contains a significant amount of anthocyanins. In this study, changes in polyphenols, including anthocyanins, related total antioxidant capacity (TAC), and in vitro bioaccessibility during shalgam fermentation and main raw material were evaluated.