SavedAdd your journal

Journals / Gıda / 2022 / Cilt: 47 - Sayı: 5

BIOACCESSIBILITY OF POLYPHENOLS FROM CHESTNUT PEEL AND THEIR USE IN NOODLE FORMULATION

KESTANE KABUĞUNDAN ELDE EDİLEN POLİFENOLLERİN BİYOERİŞİLEBİLİRLİĞİ VE ERİŞTE FORMÜLASYONUNDA KULLANIMI

Nihal TÜRKMEN EROL
Journal
Gıda
Pages
754–764
Publication Date
2022-10-30
DOI
—
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

The results showed that gallic and ellagic acids were determined by HPLC; gallic acid content (33.55 mg/g DM) of chestnut peel was found higher than ellagic acid (12.70 mg/g DM).

📌 3 Key Takeaways

🎯
Objective & Hypothesis:In this study, total polyphenol (TP) content, individual phenolics, antioxidant capacity (AC) and in-vitro digestion of antioxidants and polyphenols of the extract obtained from chestnut peel with water were investigated.
📊
Key Findings & Data:The results showed that gallic and ellagic acids were determined by HPLC; gallic acid content (33.55 mg/g DM) of chestnut peel was found higher than ellagic acid (12.70 mg/g DM).
💡
Conclusion & Impact:Therefore, this study showed that chestnut peel, as an important source of polyphenols, may be useful for food enrichment.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Kestane kabuğu · polifenol · in-vitro sindirim

Abstract

In this study, total polyphenol (TP) content, individual phenolics, antioxidant capacity (AC) and in-vitro digestion of antioxidants and polyphenols of the extract obtained from chestnut peel with water were investigated. In addition, the potential use of chestnut peel extract in noodle production was investigated. The results showed that gallic and ellagic acids were determined by HPLC; gallic acid content (33.55 mg/g DM) of chestnut peel was found higher than ellagic acid (12.70 mg/g DM). TP and AC of chestnut peel were 172.67 mg gallic acid equivalent (GAE)/g dry matter (DM) and 174319.64 mmol ascorbic acid equivalent (AAE)/100 g DM, respectively. The highest bioaccessibility of peel polyphenols was observed after the gastric stage. The lowest AC in the peel extract was detected after the intestinal stage. The addition of the peel extract (1.0%) to the noodle dough increased the TP (89.36%) and AC (102.66%) of the final product compared to the noodle without the peel extract (control). Therefore, this study showed that chestnut peel, as an important source of polyphenols, may be useful for food enrichment.

Özet

Bu çalışmada, atık kestane kabuğundan su ile elde edilen ekstraktın, toplam polifenol (TP) miktarı, bireysel fenolik içeriği ve antioksidan kapasitesi (AK) ile antioksidanların ve polifenollerin in-vitro biyoerişilebilirliği incelenmiştir. Ayrıca, kestane kabuğu ekstraktının erişte üretimindeki potansiyel kullanımı da araştırılmıştır. Yapılan analizler sonucunda kestane kabuğunda HPLC ile gallik asit ve ellajik asit tespit edilmiş; gallik asit miktarı (33.55 mg/g KM), ellajik aside (12.70 mg/g KM) göre daha yüksek bulunmuştur. Kabukların TP içeriği ve AK’sı sırasıyla 172.67 mg gallik asit eşdeğeri/g KM ve 174319.64 mmol askorbik asit eşdeğeri /100 g KM olarak saptanmıştır. Kabuk polifenollerinin biyoerişilebilirliği en fazla gastrik aşama sonrasında gözlenmiş, en düşük AK ise intestinal aşama sonrasında tespit edilmiştir. Erişte hamuruna, kabuk ekstraktının %1.0 oranında ilave edilmesi, son ürünün TP ve AK’ sını, kabuk ekstraktı içermeyen erişteye (kontrol) göre sırasıyla %89.36 ve %102.66 oranında artırmıştır. Bu çalışma, kestane kabuğunun önemli bir polifenol kaynağı olarak, gıdaların zenginleştirilmesi amacıyla kullanılabileceğini göstermiştir.

🔖

Cite This Article

EROL, N. T. (2022). BIOACCESSIBILITY OF POLYPHENOLS FROM CHESTNUT PEEL AND THEIR USE IN NOODLE FORMULATION. Gıda, Cilt: 47 - Sayı: 5, 754–764. https://ajindex.com/articles/668178

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (7)

  1. Amado, I. R., Franco, D., Sánchez, M., Zapata, C., Vázquez, J. A. (2014). Optimisation of antioxidant extraction from Solanum tuberosum potato peel waste by surface response methodology. Food Chemistry, 165, 290–299. https://doi.org/10.1016/j.foodchem.2014.05.103
  2. Bertolino, M., Belviso, S., Dal Bello, B., Ghirardello, D., Giordano, M., Rolle, L., Gerbi, V., Zeppa, G. (2015). Influence of the addition of different hazelnut skins on the physicochemical, antioxidant, polyphenol and sensory properties of yogurt. LWT - Food Science and Technology, 63(2), 1145–1154. https://doi.org/10.1016/j.lwt.2015.03.113
  3. Bouayed, J., Deußer, H., Hoffmann, L., Bohn, T. (2012). Bioaccessible and dialysable polyphenols in selected apple varieties following in vitro digestion vs. their native patterns. Food Chemistry, 131(4), 1466–1472. https://doi.org/10.1016/j.foodchem.2011.10.030
  4. Cacciola, N. A., Squillaci, G., D’Apolito, M., Petillo, O., Veraldi, F., Cara, F. La, Peluso, G., Margarucci, S., Morana, A. (2019). Castanea sativa Mill. shells aqueous extract exhibits anticancer properties inducing cytotoxic and pro-apoptotic effects. Molecules, 24(18), 1–12. https://doi.org/10.3390/molecules24183401
  5. Collins, J. L., Pangloli, P. (1997). Chemical, physical and sensory attributes of noodles with added sweet potato and soy flour. Journal of Food Science, 62(3), 622–625. https://doi.org/10.1111/j.1365-2621.1997.tb04446.x
  6. Fawole, O. A., Opara, U. L. (2016). Stability of total phenolic concentration and antioxidant capacity of extracts from pomegranate co-products subjected to in vitro digestion. BMC Complementary and Alternative Medicine, 16(1), 1–10. https://doi.org/10.1186/s12906-016-1343-2 Fernández-Agulló, A., Freire, M. S., Antorrena, G., Pereira, J. A., González-Álvarez, J. (2014). Effect of the Extraction technique and operational conditions on the recovery of bioactive compounds from chestnut (Castanea sativa) bur and shell. Separation Science and Technology (Philadelphia), 49(2), 267–277. https://doi.org/10.1080/01496395.2013.838264
  7. Figueroa, F., Marhuenda, J., Zafrilla, P., Martínez-Cachá, A., Mulero, J., Cerdá, B. (2016). Total phenolics content, bioavailability and antioxidant capacity of 10 different genotypes of walnut (Juglans regia L.). Journal of Food and Nutrition Research, 55(3), 229–236. Gìltekin-Özgìven, M., Berktaş, I., Özçelik, B. (2016). Change in stability of procyanidins, antioxidant capacity and in-vitro bioaccessibility during processing of cocoa powder from