کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7586709 | 1492075 | 2017 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Phenolics, antioxidant capacity and bioaccessibility of chicory varieties (Cichorium spp.) grown in Turkey
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کلمات کلیدی
Trans-ferulic acid (PubChem CID: 445858)Hesperidin (PubChem CID: 3594)Neohesperidin (PubChem CID: 442439)Naringin (PubChem CID: 442428)Kaempferol (PubChem CID: 5280863)Quercetin (PubChem CID: 5280343)(+)-catechin (PubChem CID: 9064) - (+) - کاتچین (PubChem CID: 9064)p-Coumaric acid (PubChem CID: 637542) - p-Coumaric اسید (PubChem CID: 637542)Anthocyanins - آنتوسیانین Protocatechuic acid (PubChem CID: 72) - اسید Protocatechuic (PubChem CID: 72)Syringic acid (PubChem CID: 10742) - اسید سیرینژیک (PubChem CID: 10742)Vanillic acid (PubChem CID: 8468) - اسید وانیلیک (PubChem CID: 8468)Chlorogenic acid (PubChem CID: 1794427) - اسید کلرژنیک (PubChem CID: 1794427)Gallic acid (PubChem CID: 370) - اسید گالیک (PubChem CID: 370)Bioaccessibility - دسترسی بیواسطهPhenols - فنولMyricetin (PubChem CID: 5281672) - میریستین (PubChem CID: 5281672)Chicory - چیچوری
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
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 μmol 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.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 217, 15 February 2017, Pages 483-489
Journal: Food Chemistry - Volume 217, 15 February 2017, Pages 483-489
نویسندگان
Yasemin Sahan, Ozan Gurbuz, Metin Guldas, Nurcan Degirmencioglu, Aynur Begenirbas,