Effect of various food processing techniques on the retention of loquat phenolics and their antioxidant capacity during in vitro digestion

verfasst von

Gulay Ozkan, Manolya Eser Oner, Dilara Tas, Tuba Esatbeyoglu, Esra Capanoglu

Abstract

Loquat (Eriobotrya japonica Lindl.) is a perishable fruit with a huge potential for processing. In this study, the effects of food processing techniques and in vitro gastrointestinal digestion on the phenolics of loquat products were investigated. For this purpose, the results of processed loquat products including juice, nectar, leather, pulp, and jam were compared to the control loquat samples. Spectrophotometric and chromatographic methods were used to analyze the total phenolic (TPC) and total flavonoid contents (TFC), individual phenolic compounds (chlorogenic acid, p-coumaric acid, epicatechin) as well as total antioxidant capacity by DPPH and CUPRAC assays. The TPC and TFC of loquat products varied from 61.2±5.4 to 855.7±36.0 mg GAE/100 g and 37.2±1.6 to 979.5±65.3 mg CE/100 g, respectively. As in total phenolics, flavonoids, and antioxidants, the highest chlorogenic acid, p-coumaric acid, and epicatechin contents were obtained in loquat leather as 201.20±9.99 mg/100 g, 47.50±2.21 mg/100 g, and 46.87±0.28 mg/100 g, respectively. In addition to these, after in vitro gastrointestinal digestion, it was revealed that loquat leather had the highest TPC, TFC, and total antioxidant capacity values compared to other samples. Results have indicated that the phenolic content of fresh loquat fruits could be improved or protected, mainly by processing into leather and/or jam. Thus, the product scale for this fruit can be increased by obtaining foods with high nutritional value.

Organisationseinheit(en)

Institut für Lebensmittelwissenschaft und Humanernährung
Molekulare Lebensmittelchemie und -entwicklung

Externe Organisation(en)

Technische Universität Istanbul
Alanya Alaaddin Keykubat Üniversitesi (ALKU)

Typ

Artikel

Journal

Journal of Food Measurement and Characterization

Band

18

Seiten

428-436

Anzahl der Seiten

9

ISSN

2193-4126

Publikationsdatum

01.2024

Publikationsstatus

Veröffentlicht

Peer-reviewed

Ja

ASJC Scopus Sachgebiete

Sicherheit, Risiko, Zuverlässigkeit und Qualität, Lebensmittelwissenschaften, Chemische Verfahrenstechnik (insg.), Wirtschaftsingenieurwesen und Fertigungstechnik

Elektronische Version(en)

https://doi.org/10.1007/s11694-023-02179-x (Zugang: Geschlossen)