A novel antioxidant source: evaluation of in vitro bioaccessibility, antioxidant activity and polyphenol profile of phenolic extract from black radish peel wastes (Raphanus sativus L. var. niger) during simulated gastrointestinal digestion


YÜCETEPE A., Altin G., Özçelik B.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol.56, no.3, pp.1376-1384, 2021 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 56 Issue: 3
  • Publication Date: 2021
  • Doi Number: 10.1111/ijfs.14494
  • Journal Name: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aerospace Database, Agricultural & Environmental Science Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Communication Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Page Numbers: pp.1376-1384
  • Keywords: Antioxidant activity, bioaccessibility, black radish, flavonoids, phenolics, BETALAINS, STABILITY, CAPACITY, PERFORMANCE, METABOLITES, DELIVERY, CARROT, JUICE, ACID
  • Istanbul Technical University Affiliated: Yes

Abstract

The aim of this study was to evaluate the potency of polyphenolic extract from black radish (Raphanus sativus L. var. niger) root peel waste (PEBRRP) as an antioxidant food additive. PEBRRP was found a powerful antioxidant extract, in which had 172.9 +/- 11.5, 462.72 +/- 3.05, and 796.51 +/- 10.4 mg TE per g dw of total antioxidant capacity (TAC) by CUPRAC, DPPH, and FRAP assays, respectively. The total phenolic content (TPC) and total flavonoid content (TFC) of PEBRRP were found as 305.51 +/- 5.2 mg GAE per g dw and 171.58 +/- 6.2 mg CAE per g dw, respectively. The ferulic acid (28.02 +/- 4.5 mg per g dw) and epicatechin (19.82 +/- 3.6 mg per g dw) were identified as the main polyphenols in undigested PEBRRP. The bioaccessibility of total phenolic and total flavonoid compounds of PEBRRP was found approximately 5%, and the antioxidant capacity of bioaccessible PEBRPP fraction was determined 6% in CUPRAC, 36% in DPPH and 47% in FRAP methods.