In vitro bioaccessibility of phenolics and flavonoids in various dried vegetables and the determination of their antioxidant capacity via different spectrophotometric assays

Altuntas U., . and Yavuz-Düzgün M., . and Altin G., . and Özçelik B., . and Pasli A. A., . and Firatligil E., . In vitro bioaccessibility of phenolics and flavonoids in various dried vegetables and the determination of their antioxidant capacity via different spectrophotometric assays. pp. 793-800. ISSN 2231-7546

In the present work the in vitro bioaccessibility of total phenolic content (TPC) total flavonoid content (TFC) and total antioxidant capacity (TAC) of 13 dried vegetables were determined. The dried vegetables analysed were eggplant dill red pepper green pepper celery leaves parsley zucchini tomato onion leek garlic white cucumber and string beans. Three different TAC determination methods (ABTS DPPH CUPRAC) were performed for this purpose. According to the results; prior to in vitro digestion eggplant yielded the highest TAC and TFC values in all assays. In addition eggplant and red pepper yielded the highest TPC (p 0.05). Following in vitro digestion dill yielded the highest TAC in DPPH assay while celery leaves yielded the highest TAC in ABTS and CUPRAC assays from IN sample. Dill also yielded the highest TFC while white cucumber and zucchini yielded the lowest. TPC was found the lowest value in string beans while it was the highest in red pepper. The highest bioaccessibility of both TPC (85) and TFC (86) were determined in garlic while eggplant had the lowest TPC TFC and TAC ( 10) bioaccessibility. Maximum TAC bioaccessibility () of IN samples was determined in garlic in ABTS (30) and CUPRAC (720) assays; and zucchini (127) in DPPH assay. The present work provides valuable data on the effect of in vitro gastrointestinal digestion on phenolic content flavonoid content and antioxidant capacity of 13 types of dried vegetables.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/26%20(03)%202019/8%20-%...

Abstract

In the present work the in vitro bioaccessibility of total phenolic content (TPC) total flavonoid content (TFC) and total antioxidant capacity (TAC) of 13 dried vegetables were determined. The dried vegetables analysed were eggplant dill red pepper green pepper celery leaves parsley zucchini tomato onion leek garlic white cucumber and string beans. Three different TAC determination methods (ABTS DPPH CUPRAC) were performed for this purpose. According to the results; prior to in vitro digestion eggplant yielded the highest TAC and TFC values in all assays. In addition eggplant and red pepper yielded the highest TPC (p 0.05). Following in vitro digestion dill yielded the highest TAC in DPPH assay while celery leaves yielded the highest TAC in ABTS and CUPRAC assays from IN sample. Dill also yielded the highest TFC while white cucumber and zucchini yielded the lowest. TPC was found the lowest value in string beans while it was the highest in red pepper. The highest bioaccessibility of both TPC (85) and TFC (86) were determined in garlic while eggplant had the lowest TPC TFC and TAC ( 10) bioaccessibility. Maximum TAC bioaccessibility () of IN samples was determined in garlic in ABTS (30) and CUPRAC (720) assays; and zucchini (127) in DPPH assay. The present work provides valuable data on the effect of in vitro gastrointestinal digestion on phenolic content flavonoid content and antioxidant capacity of 13 types of dried vegetables.

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Item Type:	Article
AGROVOC Term:	Phenolic compounds
AGROVOC Term:	Flavonoids
AGROVOC Term:	Dried vegetables
AGROVOC Term:	Biological techniques (in vitro)
AGROVOC Term:	Fractionation
AGROVOC Term:	Antioxidants
AGROVOC Term:	Red peppers (vegetable)
AGROVOC Term:	Green peppers
AGROVOC Term:	Celery
AGROVOC Term:	Parsley
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/8216

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