JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol.98, no.8, pp.3066-3075, 2018 (SCI-Expanded)
Article / Article
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Science Citation Index Expanded (SCI-EXPANDED), Scopus
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
Istanbul Technical University Affiliated:
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.