Effect of processing on in vitro bioaccessibility of phenolics, flavonoids and antioxidant activity of vegetables with/without yoghurt

Transcription

1 Effect of processing on in vitro ioccessiility of phenolics, flvonoids nd ntioxidnt ctivity of vegetles with/without yoghurt Assoc. Prof. Dr. Esr ÇAPANOĞLU GÜVEN Deprtment of Food Engineering Istnul Technicl University

2 Introduction The est sources of ntioxidnts: Fruits & vegetles Protective effects due to ioctive ntioxidnt compounds Consumed fresh or processed into vriety of food products Shelf-life, vilility, new products, nutrition, qulity Processing Antioxidnts Helthpromoting properties

3 Introduction Nture nd conditions of the processes pplied Vriety/origin of the food mteril used Effect of processing on ntioxidnts Biochemicl properties of the ntioxidnt 3

4 Dietry ntioxidnts Oxidtive stress Free oxygen rdicls Oxidtive stress Helth disorders, geing Antioxidnts in fruits nd vegetles Stilize rective oxygen species Protect cellulr lipids, proteins, nd DNA Antioxidnts 4

5 Dietry ntioxidnts Crotenoids Food sources Risk α-crotene, β-crotene, lutein, lycopene tomto, crrot, spinch, chilli (red), kle, lettuce cncer (lung nd stomch), CVD, eye diseses Flvonoids Food sources Risk quercetin, hesperedin, nringenin, ctechin, cynidin, genistein onions, pples, erries, te, red wine, prsley, thyme, citrus, te, pples, cherries, grpes, legumes cncer, CVD, gstric nd duodenl ulcers, llergies, infection Vitmins Food sources Risk vitmin C, vitmin E, vitmin A ornge, tomto, vegetle oils, nuts, crrot, tomto, green lefy vegetles cncer, CVD, ctrct development 5

6 Chnges in ntioxidnt profile during food processing Blnching Evportion Psteuriztion Cnning Drying Boiling Non-therml Tretments Therml Tretments High potentil to ffect the nutritionl properties nd iologicl ctivity of the end product Both positive nd negtive effects Wshing Selection Cutting Homogeniztion Pckging Trnsporttion Storge 6

7 Chnges in iovilility Biovilility: the proportion of nutrient tht is digested, sored, nd metolized through norml pthwys Physiologicl effect is influenced y the ctive ioville dose Food processing ffects ioccessiility nd iovilility (chnge in the chemicl form of the compounds) Lck of informtion on the effect of processing on iovilility 7

8 Vegetles nd yoghurt Home processed vegetles nd yoghurt re commonly consumed together in Turkish diet. 8

9 Ojectives Determine the effects of food processing on totl phenolics nd ntioxidnt cpcity Investigte the effect of codigestion of commonly consumed vegetles nd yoghurt in Turkey 9

10 Mterils Red eetroot Celery Crrot Red cpi pepper10

11 Processed mterils Rw Sliced Boiled Rosted ~100 C 7 min ~200 C 7 min 11

12 Methods 12

13 Methods Chemicl extrction Totl phenolic & totl flvonoid contents HPLC nlysis Totl ntioxidnt cpcity ABTS DPPH FRAP CUPRAC 13

14 Results nd discussion TP nd TF results of rw mterils 160 TP 140 TF Crrot Celery Red eetroot Red cpi pepper The results were given s; TP: mg GAE/100 g fresh smple; TF: mg rutin/ g fresh smple

15 Results nd discussion AOX results of rw mterils DPPH CUPRAC ABTS FRAP Crrot Celery Red eetroot All results were given s: µmol TEAC/100 g fresh smple Red cpi pepper 15

16 Processing effect 16

17 Results nd discussion 300 TP 250 TF FRAP 200 ABTS rw sliced oiled rosted The results were given s; TP: mg GAE/100 g fresh smple; TF: mg rutin/100 g fresh smple; ABTSnd FRAP: µmol TEAC/100 g fresh smple 17

18 Results nd discussion Totl phenolic nd flvonoid results 250 TP TF c c c c 0 rw sliced oiled rosted The results were given s; TP: mg GAE/100 g fresh smple; TF: mg rutin/ g fresh smple

19 Results nd discussion Totl phenolic nd flvonoid results 600 TP TF c c rw sliced oiled rosted The results were given s; TP: mg GAE/100 g fresh smple; TF: mg rutin/100 g fresh smple 19

20 Results nd discussion AOX Anlyses DPPH CUPRAC ABTS FRAP rw sliced oiled All results were given s: µmol TEAC/100 g fresh smple rosted 20

21 Results nd discussion Totl phenolic nd flvonoid results 250 TP TF c rw sliced oiled rosted The results were given s; TP: mg GAE/100 g fresh smple; TF: mg rutin/100 g fresh smple 21

22 Results nd discussion AOX Anlyses 1800 DPPH CUPRAC 1600 ABTS c FRAP 800 c d c rw sliced oiled All results were given s: µmol TEAC/100 g fresh smple rosted 22

23 Results nd discussion HPLC Anlysis quercetin Rw luteolin derivtives Rosted 23

24 Results nd discussion In vitro gstrointestinl digestion AOX-FRAP Anlysis Processing High recovery 40 % Recovery Rw Sliced Rosted Boiled Crrot Rw Sliced Rosted Boiled Red Pepper Rw Sliced Rosted Boiled Celery Rw Sliced Rosted Boiled Red Beetroot Yoghurt 24

25 Effect of yoghurt ddition 25

26 Results nd discussion 30 %Recovery/Expected 25 TP TF DPPH CUPRAC ABTS FRAP sliced + yoghurt oiled + yoghurt rosted + yoghurt The results were given s; TP: mg GAE/100 g smple; TF: mg rutin/100 g smple; DPPH, CUPRAC, ABTS nd FRAP: µmol TEAC/100 g smple 26

27 Results nd discussion 60 TP TF DPPH CUPRAC ABTS FRAP %Recovery/Expected sliced + yoghurt oiled + yoghurt rosted + yoghurt The results were given s; TP: mg GAE/100 g smple; TF: mg rutin/100 g smple; 27 DPPH, CUPRAC, ABTS nd FRAP: µmol TEAC/100 g smple

28 Results nd discussion 100 TP TF DPPH CUPRAC ABTS FRAP %Recovery/Expected sliced + yoghurt oiled + yoghurt rosted + yoghurt The results were given s; TP: mg GAE/100 g smple; TF: mg rutin/100 g smple; 28 DPPH, CUPRAC, ABTS nd FRAP: µmol TEAC/100 g smple

29 Results nd discussion %Recovery/Expected 100 TP TF DPPH CUPRAC ABTS FRAP sliced + yoghurt oiled + yoghurt rosted + yoghurt The results were given s; TP: mg GAE/100 g smple; TF: mg rutin/100 g smple; 29 DPPH, CUPRAC, ABTS nd FRAP: µmol TEAC/100 g smple

30 Conclusion Effect of processing vries ccording to the type of the fruit/vegetle, vriety, etc. Rosting my hve positive impct on ioctives nd AOX cpcity of vegetles Yoghurt ddition my increse AOX cpcity of vegetles Yoghurt ddition my lso enhnce the iovilility of processed vegetles 30

31 Thnk You! 31