The Experts below are selected from a list of 309 Experts worldwide ranked by ideXlab platform
Senem Kamiloglu - One of the best experts on this subject based on the ideXlab platform.
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influence of different processing and storage conditions on in vitro bioaccessibility of polyphenols in black carrot jams and Marmalades
Food Chemistry, 2015Co-Authors: Senem Kamiloglu, Ayca Ayfer Pasli, Beraat Ozcelik, John Van Camp, Esra CapanogluAbstract:Black carrot is indicated to play an important role in nutrition, as it comprises a variety of health-promot- ing components, including polyphenols. The objective of the present study was to monitor the stability of total phenolics, antioxidant capacity and phenolic acids in black carrot jams and Marmalades after processing, storage and in vitro gastrointestinal digestion. Total phenolic content and antioxidant capac- ity were determined using spectrophotometric methods, whereas phenolic acids were identified using HPLC-PDA. Jam and marmalade processing significantly decreased total phenolics (89.2-90.5%), antioxidant capacity (83.3-91.3%) and phenolic acids (49.5-96.7%) (p < 0.05). After 20 weeks of storage, the percent decrease in total phenolics in samples stored at 25 C (26.4-48.0%) was slightly higher than the samples stored at 4 C (21.0-42.5%). In addition, jam and marmalade processing led to increases in the percent recovery of bioaccessible total phenolics (7.2-12.6%) and phenolic acids (4.7-31.5%), as well as antioxidant capacity (1.4-8.1%). In conclusion, current study highlighted black carrot jams and marma- lades as good sources of polyphenols, with high bioaccessibility levels.
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colour retention anthocyanin stability and antioxidant capacity in black carrot daucus carota jams and Marmalades effect of processing storage conditions and in vitro gastrointestinal digestion
Journal of Functional Foods, 2015Co-Authors: Senem Kamiloglu, Ayca Ayfer Pasli, Beraat Ozcelik, John Van Camp, Esra CapanogluAbstract:Abstract There is increasing interest in food use of black carrots because of the colour stability of the anthocyanins and the substantial quantity of bioactive compounds. The influence of jam and marmalade processing, storage conditions and in vitro gastrointestinal digestion on colour attributes, total and individual anthocyanin content, and antioxidant capacity of black carrots was examined. Anthocyanins (87.6–95.6%) and antioxidant capacity (79.2–89.5%) were significantly decreased as a result of jam and marmalade processing ( p 0.05). After 20 weeks of storage, the preserved anthocyanins and antioxidant capacity in samples stored at 4 °C (53.4–81.0% and 45.2–92.0%, respectively) were higher than samples stored at 25 °C (7.8–69.3% and 12.8–60.9%, respectively). Additionally percent recovery of bioaccessible anthocyanins and antioxidant capacity determined using the FRAP assay increased after jam and marmalade processing (0.8–10.3 and 2.6–4.3%, respectively). The current study introduced a detailed understanding of the alterations in colour properties, anthocyanin content and antioxidant capacity of black carrot jams and Marmalades, which can serve as novel sources of functional foods.
Esra Capanoglu - One of the best experts on this subject based on the ideXlab platform.
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influence of different processing and storage conditions on in vitro bioaccessibility of polyphenols in black carrot jams and Marmalades
Food Chemistry, 2015Co-Authors: Senem Kamiloglu, Ayca Ayfer Pasli, Beraat Ozcelik, John Van Camp, Esra CapanogluAbstract:Black carrot is indicated to play an important role in nutrition, as it comprises a variety of health-promot- ing components, including polyphenols. The objective of the present study was to monitor the stability of total phenolics, antioxidant capacity and phenolic acids in black carrot jams and Marmalades after processing, storage and in vitro gastrointestinal digestion. Total phenolic content and antioxidant capac- ity were determined using spectrophotometric methods, whereas phenolic acids were identified using HPLC-PDA. Jam and marmalade processing significantly decreased total phenolics (89.2-90.5%), antioxidant capacity (83.3-91.3%) and phenolic acids (49.5-96.7%) (p < 0.05). After 20 weeks of storage, the percent decrease in total phenolics in samples stored at 25 C (26.4-48.0%) was slightly higher than the samples stored at 4 C (21.0-42.5%). In addition, jam and marmalade processing led to increases in the percent recovery of bioaccessible total phenolics (7.2-12.6%) and phenolic acids (4.7-31.5%), as well as antioxidant capacity (1.4-8.1%). In conclusion, current study highlighted black carrot jams and marma- lades as good sources of polyphenols, with high bioaccessibility levels.
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colour retention anthocyanin stability and antioxidant capacity in black carrot daucus carota jams and Marmalades effect of processing storage conditions and in vitro gastrointestinal digestion
Journal of Functional Foods, 2015Co-Authors: Senem Kamiloglu, Ayca Ayfer Pasli, Beraat Ozcelik, John Van Camp, Esra CapanogluAbstract:Abstract There is increasing interest in food use of black carrots because of the colour stability of the anthocyanins and the substantial quantity of bioactive compounds. The influence of jam and marmalade processing, storage conditions and in vitro gastrointestinal digestion on colour attributes, total and individual anthocyanin content, and antioxidant capacity of black carrots was examined. Anthocyanins (87.6–95.6%) and antioxidant capacity (79.2–89.5%) were significantly decreased as a result of jam and marmalade processing ( p 0.05). After 20 weeks of storage, the preserved anthocyanins and antioxidant capacity in samples stored at 4 °C (53.4–81.0% and 45.2–92.0%, respectively) were higher than samples stored at 25 °C (7.8–69.3% and 12.8–60.9%, respectively). Additionally percent recovery of bioaccessible anthocyanins and antioxidant capacity determined using the FRAP assay increased after jam and marmalade processing (0.8–10.3 and 2.6–4.3%, respectively). The current study introduced a detailed understanding of the alterations in colour properties, anthocyanin content and antioxidant capacity of black carrot jams and Marmalades, which can serve as novel sources of functional foods.
John Van Camp - One of the best experts on this subject based on the ideXlab platform.
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influence of different processing and storage conditions on in vitro bioaccessibility of polyphenols in black carrot jams and Marmalades
Food Chemistry, 2015Co-Authors: Senem Kamiloglu, Ayca Ayfer Pasli, Beraat Ozcelik, John Van Camp, Esra CapanogluAbstract:Black carrot is indicated to play an important role in nutrition, as it comprises a variety of health-promot- ing components, including polyphenols. The objective of the present study was to monitor the stability of total phenolics, antioxidant capacity and phenolic acids in black carrot jams and Marmalades after processing, storage and in vitro gastrointestinal digestion. Total phenolic content and antioxidant capac- ity were determined using spectrophotometric methods, whereas phenolic acids were identified using HPLC-PDA. Jam and marmalade processing significantly decreased total phenolics (89.2-90.5%), antioxidant capacity (83.3-91.3%) and phenolic acids (49.5-96.7%) (p < 0.05). After 20 weeks of storage, the percent decrease in total phenolics in samples stored at 25 C (26.4-48.0%) was slightly higher than the samples stored at 4 C (21.0-42.5%). In addition, jam and marmalade processing led to increases in the percent recovery of bioaccessible total phenolics (7.2-12.6%) and phenolic acids (4.7-31.5%), as well as antioxidant capacity (1.4-8.1%). In conclusion, current study highlighted black carrot jams and marma- lades as good sources of polyphenols, with high bioaccessibility levels.
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colour retention anthocyanin stability and antioxidant capacity in black carrot daucus carota jams and Marmalades effect of processing storage conditions and in vitro gastrointestinal digestion
Journal of Functional Foods, 2015Co-Authors: Senem Kamiloglu, Ayca Ayfer Pasli, Beraat Ozcelik, John Van Camp, Esra CapanogluAbstract:Abstract There is increasing interest in food use of black carrots because of the colour stability of the anthocyanins and the substantial quantity of bioactive compounds. The influence of jam and marmalade processing, storage conditions and in vitro gastrointestinal digestion on colour attributes, total and individual anthocyanin content, and antioxidant capacity of black carrots was examined. Anthocyanins (87.6–95.6%) and antioxidant capacity (79.2–89.5%) were significantly decreased as a result of jam and marmalade processing ( p 0.05). After 20 weeks of storage, the preserved anthocyanins and antioxidant capacity in samples stored at 4 °C (53.4–81.0% and 45.2–92.0%, respectively) were higher than samples stored at 25 °C (7.8–69.3% and 12.8–60.9%, respectively). Additionally percent recovery of bioaccessible anthocyanins and antioxidant capacity determined using the FRAP assay increased after jam and marmalade processing (0.8–10.3 and 2.6–4.3%, respectively). The current study introduced a detailed understanding of the alterations in colour properties, anthocyanin content and antioxidant capacity of black carrot jams and Marmalades, which can serve as novel sources of functional foods.
Beraat Ozcelik - One of the best experts on this subject based on the ideXlab platform.
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influence of different processing and storage conditions on in vitro bioaccessibility of polyphenols in black carrot jams and Marmalades
Food Chemistry, 2015Co-Authors: Senem Kamiloglu, Ayca Ayfer Pasli, Beraat Ozcelik, John Van Camp, Esra CapanogluAbstract:Black carrot is indicated to play an important role in nutrition, as it comprises a variety of health-promot- ing components, including polyphenols. The objective of the present study was to monitor the stability of total phenolics, antioxidant capacity and phenolic acids in black carrot jams and Marmalades after processing, storage and in vitro gastrointestinal digestion. Total phenolic content and antioxidant capac- ity were determined using spectrophotometric methods, whereas phenolic acids were identified using HPLC-PDA. Jam and marmalade processing significantly decreased total phenolics (89.2-90.5%), antioxidant capacity (83.3-91.3%) and phenolic acids (49.5-96.7%) (p < 0.05). After 20 weeks of storage, the percent decrease in total phenolics in samples stored at 25 C (26.4-48.0%) was slightly higher than the samples stored at 4 C (21.0-42.5%). In addition, jam and marmalade processing led to increases in the percent recovery of bioaccessible total phenolics (7.2-12.6%) and phenolic acids (4.7-31.5%), as well as antioxidant capacity (1.4-8.1%). In conclusion, current study highlighted black carrot jams and marma- lades as good sources of polyphenols, with high bioaccessibility levels.
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colour retention anthocyanin stability and antioxidant capacity in black carrot daucus carota jams and Marmalades effect of processing storage conditions and in vitro gastrointestinal digestion
Journal of Functional Foods, 2015Co-Authors: Senem Kamiloglu, Ayca Ayfer Pasli, Beraat Ozcelik, John Van Camp, Esra CapanogluAbstract:Abstract There is increasing interest in food use of black carrots because of the colour stability of the anthocyanins and the substantial quantity of bioactive compounds. The influence of jam and marmalade processing, storage conditions and in vitro gastrointestinal digestion on colour attributes, total and individual anthocyanin content, and antioxidant capacity of black carrots was examined. Anthocyanins (87.6–95.6%) and antioxidant capacity (79.2–89.5%) were significantly decreased as a result of jam and marmalade processing ( p 0.05). After 20 weeks of storage, the preserved anthocyanins and antioxidant capacity in samples stored at 4 °C (53.4–81.0% and 45.2–92.0%, respectively) were higher than samples stored at 25 °C (7.8–69.3% and 12.8–60.9%, respectively). Additionally percent recovery of bioaccessible anthocyanins and antioxidant capacity determined using the FRAP assay increased after jam and marmalade processing (0.8–10.3 and 2.6–4.3%, respectively). The current study introduced a detailed understanding of the alterations in colour properties, anthocyanin content and antioxidant capacity of black carrot jams and Marmalades, which can serve as novel sources of functional foods.
Ayca Ayfer Pasli - One of the best experts on this subject based on the ideXlab platform.
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influence of different processing and storage conditions on in vitro bioaccessibility of polyphenols in black carrot jams and Marmalades
Food Chemistry, 2015Co-Authors: Senem Kamiloglu, Ayca Ayfer Pasli, Beraat Ozcelik, John Van Camp, Esra CapanogluAbstract:Black carrot is indicated to play an important role in nutrition, as it comprises a variety of health-promot- ing components, including polyphenols. The objective of the present study was to monitor the stability of total phenolics, antioxidant capacity and phenolic acids in black carrot jams and Marmalades after processing, storage and in vitro gastrointestinal digestion. Total phenolic content and antioxidant capac- ity were determined using spectrophotometric methods, whereas phenolic acids were identified using HPLC-PDA. Jam and marmalade processing significantly decreased total phenolics (89.2-90.5%), antioxidant capacity (83.3-91.3%) and phenolic acids (49.5-96.7%) (p < 0.05). After 20 weeks of storage, the percent decrease in total phenolics in samples stored at 25 C (26.4-48.0%) was slightly higher than the samples stored at 4 C (21.0-42.5%). In addition, jam and marmalade processing led to increases in the percent recovery of bioaccessible total phenolics (7.2-12.6%) and phenolic acids (4.7-31.5%), as well as antioxidant capacity (1.4-8.1%). In conclusion, current study highlighted black carrot jams and marma- lades as good sources of polyphenols, with high bioaccessibility levels.
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colour retention anthocyanin stability and antioxidant capacity in black carrot daucus carota jams and Marmalades effect of processing storage conditions and in vitro gastrointestinal digestion
Journal of Functional Foods, 2015Co-Authors: Senem Kamiloglu, Ayca Ayfer Pasli, Beraat Ozcelik, John Van Camp, Esra CapanogluAbstract:Abstract There is increasing interest in food use of black carrots because of the colour stability of the anthocyanins and the substantial quantity of bioactive compounds. The influence of jam and marmalade processing, storage conditions and in vitro gastrointestinal digestion on colour attributes, total and individual anthocyanin content, and antioxidant capacity of black carrots was examined. Anthocyanins (87.6–95.6%) and antioxidant capacity (79.2–89.5%) were significantly decreased as a result of jam and marmalade processing ( p 0.05). After 20 weeks of storage, the preserved anthocyanins and antioxidant capacity in samples stored at 4 °C (53.4–81.0% and 45.2–92.0%, respectively) were higher than samples stored at 25 °C (7.8–69.3% and 12.8–60.9%, respectively). Additionally percent recovery of bioaccessible anthocyanins and antioxidant capacity determined using the FRAP assay increased after jam and marmalade processing (0.8–10.3 and 2.6–4.3%, respectively). The current study introduced a detailed understanding of the alterations in colour properties, anthocyanin content and antioxidant capacity of black carrot jams and Marmalades, which can serve as novel sources of functional foods.