Journal of Food Processing & Technology

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

4^th International Conference and Exhibition on Food Processing & Technology

August 10-12, 2015 London, UK

Esra Capanoglu, Burcu Guldiken, Aylin Cetin and Dilek Boyacioglu

Scientific Tracks Abstracts: J Food Process Technol

Abstract:

Many fruits and vegetables are subjected to different home-processing methods prior to consumption. In Turkey, vegetables are
traditionally blanched, roasted or freshly consumed with or without yoghurt. In this study, traditional consumption methods
of selected vegetables were studied to explore the alteration of nutritional value. Selected vegetables were carrot, celery, red capia
pepper and red beetroot. Total phenolics, anthocyanins, flavonoid contents and antioxidant activity were evaluated via spectroscopic
and HPLC methods. In the study, fresh, fresh-cut, blanched, and roasted vegetables were investigated either with or without yogurt
addition in terms of their Total Phenolic Contents (TPC), Total Flavonoid Contents (TFC), and Total Antioxidant Capacities (TAC)
(determined using CUPRAC and DPPH). In addition, in vitro bioaccessibility of all these vegetables with/without yoghurt were
performed using a simulated gastrointestinal digestion method. According to the results, total phenolic content of carrot, celery, red
capia pepper and red beetroot without yoghurt ranged between 23.2-160.5 and by the effect of yoghurt addition these values changed
between 20.2-106.5GAE mg/100 g fresh weights. Furthermore, total antioxidant capacities (determined using CUPRAC method) of
the samples without yoghurt were found to be 320.5-2175.0, and by the effect of yoghurt addition, these values ranged between 291.5-
1056.9 μmol TEAC/100 g fresh weights. The different values obtained for the samples with and without yoghurt could be as a result
of phenolic-protein interactions or changes in dry matter content. Current study provides valuable insights into the protein-phenolic
interactions and how this may change during in vitro gastrointestinal digestion of vegetables consumed together with yoghurt.

Biography :

Esra Capanoglu presently working at Istanbul Technical University, Turkey.