Influence of different processing and storage conditions on in vitro bioaccessibility of polyphenols in black carrot jams and marmalades


Kamiloglu S., PASLI A. A. , Özçelik B. , VAN CAMP J., CAPANOGLU E.

FOOD CHEMISTRY, vol.186, pp.74-82, 2015 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 186
  • Publication Date: 2015
  • Doi Number: 10.1016/j.foodchem.2014.12.046
  • Title of Journal : FOOD CHEMISTRY
  • Page Numbers: pp.74-82
  • Keywords: Black carrot, Daucus carota, Jam, Marmalade, Storage, Bioaccessibility, Polyphenols, Antioxidant, ABTS, CUPRAC, Phenolic acids, DAUCUS-CAROTA L., VAR. ATRORUBENS ALEF., ANTIOXIDANT CAPACITY, PHENOLIC-COMPOUNDS, GASTROINTESTINAL DIGESTION, DIETARY POLYPHENOLS, FOOD MATRIX, ANTHOCYANINS, STABILITY, BIOAVAILABILITY

Abstract

Black carrot is indicated to play an important role in nutrition, as it comprises a variety of health-promoting components, including polyphenols. The objective of the present study was to monitor the stability of total phenolics, antioxidant capacity and phenolic acids in black carrot jams and marmalades after processing, storage and in vitro gastrointestinal digestion. Total phenolic content and antioxidant capacity were determined using spectrophotometric methods, whereas phenolic acids were identified using HPLC-PDA. Jam and marmalade processing significantly decreased total phenolics (89.2-90.5%), antioxidant capacity (83.3-91.3%) and phenolic acids (49.5-96.7%) (p < 0.05). After 20 weeks of storage, the percent decrease in total phenolics in samples stored at 25 degrees C (26.4-48.0%) was slightly higher than the samples stored at 4 degrees C (21.0-42.5%). In addition, jam and marmalade processing led to increases in the percent recovery of bioaccessible total phenolics (7.2-12.6%) and phenolic acids (4.7-31.5%), as well as antioxidant capacity (1.4-8.1%). In conclusion, current study highlighted black carrot jams and marmalades as good sources of polyphenols, with high bioaccessibility levels. (C) 2014 Elsevier Ltd. All rights reserved.