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Meyveli barlar ve ekstraktlarının toplam fenolik içerikleri ve toplam antioksidan kapasitelerinin araştırılması

Year 2025, Volume: 11 Issue: 2, 114 - 126, 28.03.2025

Dilara Turan , İsmail Hakkı Tekiner , Leila Mehdizadehtapeh , Serap Andaç , Dilek Yalçın

https://doi.org/10.3153/FH25009

Abstract

Meyveli barlar, tüketicilerin günlük nütrisyonel gereksinimlerini karşılamak amacı ile, farklı meyvelerin doğal şekerler, vitaminler ve mineraller ile bir araya getirildiği ürünlerdir. Bu çalışmada, meyveli barlar ve ekstraktlarının toplam fenolik içerikleri (TFİ) ve toplam antioksidan kapasitelerinin (TAK) araştırılması amaçlanmıştır. Bu bağlamda, 3 yerli markadan 5’er adet olmak üzere toplam 15 adet meyveli bar tedarik edilmiştir. Toplanan örneklerde ve ekstraktlarında, TFİ (mg GAE/100 g) ve TAK (mg TE/100 g) ortalama değerleri sırasıyla, Folin–Ciocalteu ve DPPH yöntemleri ile analiz edilmiştir. Elde edilen bulgulara göre, meyve barlarının TFİ ve TAK ortalamaları, 6.87 ±1.92 mg GAE/100g ve 14.45 ±0.55 mg TE/100g; ekstraktlarında ise 4.88 ±0.21 mg GAE/100g ve 4.92 ±0.53 mg TE/100g olarak tespit edilmiştir. İstatistik değerlendirmeye göre, ürünlerin ve ekstraktlarının TFİ ve TAK değerleri arasında anlamlı bir ilişki olduğu belirlenmiştir (p<0.05). Özetle, atıştırmalık meyveli bar ürünlerinin TFİ ve TAK biyoyararlanım akıbetleri ile sitotoksik etkilerinin in vitro ve moleküler tabanlı teknikler ile hücresel düzeyde daha ayrıntılı incelenmesi gerektiği sonucuna varılmıştır.

Keywords

Beslenme Meyveli bar Fenolik içerik Antioksidan kapasite

Ethical Statement

Araştırma niteliği bakımından etik izne tabii değildir.

Project Number

-

Thanks

Doç. Dr. Mustafa YAMAN ve Uzm. Arş. Ömer Faruk MIZRAK ’a analiz destekleri için teşekkür ederiz.

References

  • Alfheeaid, H.A., Barakat, H., Althwab, S.A., Musa, K.H., & Malkova, D. (2023). Nutritional and physicochemical characteristics of innovative high energy and protein Fruit- and Date-Based Bars. Foods, 12(14), 2777. https://doi.org/10.3390/foods12142777
  • Alhalabi, B., Joseph, A., & Venkatasubramanian, P. (2024). Nutritional values of ready-to-eat snacks available in the Indian E-market—a comparative study based on the health star rating system. Discover Food, 4(1), 16. https://doi.org/10.1007/s44187-024-00087-7
  • Almoraie, N.M., Saqaan, R., Alharthi, R., Alamoudi, A., Badh, L., & Shatwan, I.M. (2021). Snacking patterns throughout the life span: potential implications on health. Nutrition Research), 91, 81–94. https://doi.org/10.1016/j.nutres.2021.05.001
  • Aryal, S., Baniya, M.K., Danekhu, K., Kunwar, P., Gurung, R., & Koirala, N. (2019). Total Phenolic Content, Flavonoid Content and Antioxidant Potential of Wild Vegetables from Western Nepal. Plants, 8(4), 96. https://doi.org/10.3390/plants8040096
  • Aslam, H., Nadeem, M., Shahid, U., Ranjha, M.M.A.N., Khalid, W., Qureshi, T.M., Nadeem, M.A., Asif, A., Fatima, M., Rahim, M.A., & Awuchi, C.G. (2023). Physicochemical characteristics, antioxidant potential, and shelf stability of developed roselle-fig fruit bar. Food Science & Nutrition, 11(7), 4219–4232. https://doi.org/10.1002/fsn3.3436
  • Barakat, H. & Alfheeaid, H.A. (2023). Date Palm Fruit (Phoenix Dactylifera) and İts Promising Potential in Developing Functional Energy Bars: Review of Chemical, Nutritional, Functional, and Sensory Attributes. Nutrients, 15(9), 2134. https://doi.org/10.3390/nu15092134
  • Barakat, H., & Almutairi, A.S. (2024). The organoleptic and nutritional characteristics of innovative high-fiber khalas date-based bar. Italian Journal of Food Science, 36(2), 13–29. https://doi.org/10.15586/ijfs.v36i2.2494
  • Bochi, V.C., Barcia, M.T., Rodrigues, D., Speroni, C.S., Giusti, M.M., & Godoy, H.T. (2014). Polyphenol extraction optimisation from Ceylon gooseberry (Dovyalis hebecarpa) pulp. Food Chemistry, 164, 347–354. https://doi.org/10.1016/j.foodchem.2014.05.031
  • Camacho, M.D.M., Zago, M., García-Martínez, E., & Martínez-Navarrete, N. (2022). Free and Bound Phenolic Compounds Present in Orange Juice By-Product Powder and Their Contribution to Antioxidant Activity. Antioxidants, 11(9), 1748. https://doi.org/10.3390/antiox11091748
  • Chang, S.K., Alasalvar, C., & Shahidi, F. (2019). Superfruits: phytochemicals, antioxidant efficacies, and health effects – a comprehensive review. Critical Reviews in Food Science and Nutrition, 59(10), 1580-1604. http://doi.org/10.1080/10408398.2017.1422111
  • De Moura, S.C.S.R., & Vialta, A. (2022). Review: use of fruits and vegetables in processed foods: consumption trends and technological impacts. Food Science and Technology, 42, e66421. https://doi.org/10.1590/fst.66421
  • Domínguez-Hernández, E., Gutiérrez-Uribe, J.A., Domínguez-Hernández, M.E., Loarca-Piña, G.F., & Gaytán-Martínez, M. (2023). In search of better snacks: ohmic-heating nixtamalized flour and amaranth addition increase the nutraceutical and nutritional potential of vegetable-enriched tortilla chips. Journal of the Science of Food and Agriculture, 103(6), 2773–2785. https://doi.org/10.1002/jsfa.12424
  • Fandetti, S.M., Dahl, A.A., Webster, C., Bably, M.B., Coffman, M.J., & Racine, E.F. (2023). Healthy food policies documented in university food service contracts. International Journal of Environmental Research and Public Health, 20(16), 6617. https://doi.org/10.3390/ijerph20166617
  • Fawole, O.A., & Opara, U.L. (2016). Stability of total phenolic concentration and antioxidant capacity of extracts from pomegranate co-products subjected to in vitro digestion. BMC Complementary and Alternative Medicine, 16, 358. https://doi.org/10.1186/s12906-016-1343-2
  • Green, H., Siwajek, P., & Roulin, A. (2017). Use of nutrient profiling to identify healthy versus unhealthy snack foods and whether they can be part of a healthy menu plan. Journal of Nutrition & Intermediary Metabolism, 9, 1–5. https://doi.org/10.1016/j.jnim.2017.07.001
  • Karakas, Z.F., & Tontul, İ. (2020). Influence of composite edible coating on the quality of fruit bars. Gıda, 46(1), 21-31. https://doi.org/10.15237/gida.GD20116
  • Kritsi, E., Tsiaka, T., Sotiroudis, G., Mouka, E., Aouant, K., Ladika, G., Zoumpoulakis, P., Cavouras, D., & Sinanoglou, V.J. (2023). Potential Health Benefits of Banana Phenolic Content during Ripening by Implementing Analytical and In Silico Techniques. Life, 13(2), 332. https://doi.org/10.3390/life13020332
  • Kumaran, A., & Joel Karunakaran, R. (2006). Antioxidant activities of the methanol extract of Cardiospermum halicacabum. Pharmaceutical Biology, 44(2), 146-151. https://doi.org/10.1080/13880200600596302
  • Lasala, C., Durán, A., Lledó, D. & Soriano, J.M. (2022). Assessment of Nutritional Quality of Products Sold in University Vending Machines According to the Front-of-Pack (FoP) Guide. Nutrients, 14(23), 5010. https://doi.org/10.3390/nu14235010
  • Lee, J.H., Kim, M.J., & Kim, C.Y. (2024). The Development of New Functional Foods and Ingredients. Foods, 13(19), 3038. https://doi.org/10.3390/foods13193038
  • Manach, C., Scalbert, A., Morand, C., Rémésy, C. & Jiménez, L. (2004). Polyphenols: Food Sources and Bioavailability. The American Journal of Clinical Nutrition, 79(5), 727-747. https://doi.org/10.1093/ajcn/79.5.727
  • Martín-Esparza, M.E., Raigón, M.D., García-Martínez, M.D., & Albors, A. (2023). Toward the Development of Potentially Healthy Low-Energy-Density Snacks for Children Based on Pseudocereal and Pulse Flours. Foods, 12(15), 2873. https://doi.org/10.3390/foods12152873
  • Melini, V., Melini, F., & Acquistucci, R. (2020). Phenolic Compounds and Bioaccessibility Thereof in Functional Pasta. Antioxidants, 9(4), 343. https://doi.org/10.3390/antiox9040343
  • Mihaylova, D., Popova, A., Goranova, Z. & Doykina, P. (2022). Development of healthy vegan bonbons enriched with lyophilized peach powder. Foods, 11(11), 1580. https://doi.org/10.3390/foods11111580
  • Munir, M., Nadeem, M., Qureshi, T.M., Jabber, S., Atıf, F. A. & Zeng, X.X. (2016). Effect of Protein Addition on The Physicochemical and Sensory Properties of Fruit Bars. Journal of Food Processing Preservation, 40(3), 559-566. https://doi.org/10.1111/jfpp.12635
  • Murakami, K. (2017). Nutritional quality of meals and snacks assessed by the Food Standards Agency nutrient profiling system in relation to overall diet quality, body mass index, and waist circumference in British adults. Nutrition Journal, 16(1), 57. https://doi.org/10.1186/s12937-017-0283-0
  • Pinarli, B., Karliga, E. S., Ozkan, G., & Capanoglu, E. (2020). Interaction of phenolics with food matrix: In vitro and in vivo approaches. Mediterranean Journal of Nutrition and Metabolism, 13(1), 63–74. https://doi.org/10.3233/mnm-190362
  • Potter, R., Stojceska, V. & Plunkett, A. (2013). The use of fruit powders in extruded snacks suitable for children’s diets. LWT - Food Science and Technology, 51(2), 537–544. https://doi.org/10.1016/j.lwt.2012.11.015
  • Reale, S., Marr, C., Cecil, J.E., Hetherington, M.M. & Caton, S.J. (2019). Maternal decisions on portion size and portion control strategies for snacks in preschool children. Nutrients, 11(12), 3009. https://doi.org/10.3390/nu11123009
  • Rein, M. J., Renouf, M., Cruz-Hernandez, C., Actis-Goretta, L., Thakkar, S.K., & da Silva Pinto, M. (2013). Bioavailability of bioactive food compounds: a challenging journey to bioefficacy. British Journal of Clinical Pharmacology, 75(3), 588–602. https://doi.org/10.1111/j.1365-2125.2012.04425.x
  • Safdar, M.N., Kausar, T., Nadeem, M., Murtaza, M., Sohail, S., Mumtaz, A., Siddiqui, N., Jabbar, S. & Afzal, S. (2021). Extraction of phenolic compounds from (Mangifera indica L.) and kinnow (Citrus reticulate L.) peels for the development of functional fruit bars. Food Science and Technology, 42, e09321. https://doi.org/10.1590/fst.09321
  • Schlinkert, C., Gillebaart, M., Benjamins, J., Poelman, M. & De Ridder, D. (2020b). The snack that has it all: People's associations with ideal snacks. Appetite, 152, 104722. https://doi.org/10.1016/j.appet.2020.104722
  • Shaheen, B., Nadeem, M., Kauser, T., Mueen-Ud-D, G. & Mahmood, S. (2013). Preparation and nutritional evaluation of date based fiber enriched fruit bars. Pakistan Journal of Nutrition, 12(12), 1061–1065. https://doi.org/10.3923/pjn.2013.1061.1065
  • Shahidi, F. & Ambigaipalan, P. (2015). Phenolics and polyphenolics in foods, beverages and spices: antioxidant activity and health effects–a review. Journal of Functional Foods, 18, 820-897. https://doi.org/10.1016/j.jff.2015.06.018
  • Singh, A., Kumari, A., & Chauhan, A. K. (2022). Formulation and evaluation of novel functional snack bar with amaranth, rolled oat, and unripened banana peel powder. Journal of Food Science and Technology, 59(9), 3511–3521. https://doi.org/10.1007/s13197-021-05344-6
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  • Zeghoud, S., Seghir, B.B., Kouadri, I., Hemmami, H., Amor, I.B., Tliba, A., Nani, S., Awuchi, C.G., Messaoudi, M. & Rebiai, A. (2023). Classification of plants medicine species from Algerian regions using UV Spectroscopy, HPLC chromatography, and chemometrics analysis. Malaysian Journal of Chemistry, 25(1), 126–142. https://doi.org/10.55373/mjchem.v25i1.126

Investigation of total phenolic contents and total antioxidant capacities of fruit bars and their extracts

Year 2025, Volume: 11 Issue: 2, 114 - 126, 28.03.2025

Dilara Turan , İsmail Hakkı Tekiner , Leila Mehdizadehtapeh , Serap Andaç , Dilek Yalçın

https://doi.org/10.3153/FH25009

Abstract

Fruit bars are the products manufactured to meet the daily nutritional needs of consumers by combining various fruits with natural sugars, vitamins and minerals. The objective of this study was to investigate the total phenolic Contents (TPC) and total antioxidant capacities (TAC) of fruit-based bars and their extracts. Therefore, a total of 15 fruit bars, 5 each from 3 different domestic brands were collected. The collected samples and their extracts were analyzed for TPC (mg GAE/100 g) by Folin–Ciocalteu and TAC (mg TE/100g) by DPPH methods in pre- and post extracts, respectively. The results showed that the average TFI and TAC values of the samples were determined to be 6.87 ±1.92 mg GAE/100g and 14.45 ±0.55 mg TE/100g, while those of their extracts were found to be 4.88 ±0.21 mg GAE/100g and 4.92 ±0.53 mg TE/100g, respectively. The statistical evaluation revealed that there was a significant correlation between TIF and TAC values of the fruit bars and their extracts (p<0.05). Overall, we concluded that the bioavailability fate of TFC and TAC as well as their cytotoxic effects in the snack fruit bar products should be investigated in detail at cellular level by in vitro and molecular-based techniques.

Keywords

Nutrition Fruit bar Phenolic content Antioxidant capacity

Ethical Statement

Araştırma niteliği bakımından etik izne tabii değildir.

Supporting Institution

Bu çalışma herhangi bir fon tarafından desteklenmemiştir.

Project Number

-

Thanks

Doç. Dr. Mustafa YAMAN ve Uzm. Arş. Ömer Faruk MIZRAK ’a analiz destekleri için teşekkür ederiz.

References

  • Alfheeaid, H.A., Barakat, H., Althwab, S.A., Musa, K.H., & Malkova, D. (2023). Nutritional and physicochemical characteristics of innovative high energy and protein Fruit- and Date-Based Bars. Foods, 12(14), 2777. https://doi.org/10.3390/foods12142777
  • Alhalabi, B., Joseph, A., & Venkatasubramanian, P. (2024). Nutritional values of ready-to-eat snacks available in the Indian E-market—a comparative study based on the health star rating system. Discover Food, 4(1), 16. https://doi.org/10.1007/s44187-024-00087-7
  • Almoraie, N.M., Saqaan, R., Alharthi, R., Alamoudi, A., Badh, L., & Shatwan, I.M. (2021). Snacking patterns throughout the life span: potential implications on health. Nutrition Research), 91, 81–94. https://doi.org/10.1016/j.nutres.2021.05.001
  • Aryal, S., Baniya, M.K., Danekhu, K., Kunwar, P., Gurung, R., & Koirala, N. (2019). Total Phenolic Content, Flavonoid Content and Antioxidant Potential of Wild Vegetables from Western Nepal. Plants, 8(4), 96. https://doi.org/10.3390/plants8040096
  • Aslam, H., Nadeem, M., Shahid, U., Ranjha, M.M.A.N., Khalid, W., Qureshi, T.M., Nadeem, M.A., Asif, A., Fatima, M., Rahim, M.A., & Awuchi, C.G. (2023). Physicochemical characteristics, antioxidant potential, and shelf stability of developed roselle-fig fruit bar. Food Science & Nutrition, 11(7), 4219–4232. https://doi.org/10.1002/fsn3.3436
  • Barakat, H. & Alfheeaid, H.A. (2023). Date Palm Fruit (Phoenix Dactylifera) and İts Promising Potential in Developing Functional Energy Bars: Review of Chemical, Nutritional, Functional, and Sensory Attributes. Nutrients, 15(9), 2134. https://doi.org/10.3390/nu15092134
  • Barakat, H., & Almutairi, A.S. (2024). The organoleptic and nutritional characteristics of innovative high-fiber khalas date-based bar. Italian Journal of Food Science, 36(2), 13–29. https://doi.org/10.15586/ijfs.v36i2.2494
  • Bochi, V.C., Barcia, M.T., Rodrigues, D., Speroni, C.S., Giusti, M.M., & Godoy, H.T. (2014). Polyphenol extraction optimisation from Ceylon gooseberry (Dovyalis hebecarpa) pulp. Food Chemistry, 164, 347–354. https://doi.org/10.1016/j.foodchem.2014.05.031
  • Camacho, M.D.M., Zago, M., García-Martínez, E., & Martínez-Navarrete, N. (2022). Free and Bound Phenolic Compounds Present in Orange Juice By-Product Powder and Their Contribution to Antioxidant Activity. Antioxidants, 11(9), 1748. https://doi.org/10.3390/antiox11091748
  • Chang, S.K., Alasalvar, C., & Shahidi, F. (2019). Superfruits: phytochemicals, antioxidant efficacies, and health effects – a comprehensive review. Critical Reviews in Food Science and Nutrition, 59(10), 1580-1604. http://doi.org/10.1080/10408398.2017.1422111
  • De Moura, S.C.S.R., & Vialta, A. (2022). Review: use of fruits and vegetables in processed foods: consumption trends and technological impacts. Food Science and Technology, 42, e66421. https://doi.org/10.1590/fst.66421
  • Domínguez-Hernández, E., Gutiérrez-Uribe, J.A., Domínguez-Hernández, M.E., Loarca-Piña, G.F., & Gaytán-Martínez, M. (2023). In search of better snacks: ohmic-heating nixtamalized flour and amaranth addition increase the nutraceutical and nutritional potential of vegetable-enriched tortilla chips. Journal of the Science of Food and Agriculture, 103(6), 2773–2785. https://doi.org/10.1002/jsfa.12424
  • Fandetti, S.M., Dahl, A.A., Webster, C., Bably, M.B., Coffman, M.J., & Racine, E.F. (2023). Healthy food policies documented in university food service contracts. International Journal of Environmental Research and Public Health, 20(16), 6617. https://doi.org/10.3390/ijerph20166617
  • Fawole, O.A., & Opara, U.L. (2016). Stability of total phenolic concentration and antioxidant capacity of extracts from pomegranate co-products subjected to in vitro digestion. BMC Complementary and Alternative Medicine, 16, 358. https://doi.org/10.1186/s12906-016-1343-2
  • Green, H., Siwajek, P., & Roulin, A. (2017). Use of nutrient profiling to identify healthy versus unhealthy snack foods and whether they can be part of a healthy menu plan. Journal of Nutrition & Intermediary Metabolism, 9, 1–5. https://doi.org/10.1016/j.jnim.2017.07.001
  • Karakas, Z.F., & Tontul, İ. (2020). Influence of composite edible coating on the quality of fruit bars. Gıda, 46(1), 21-31. https://doi.org/10.15237/gida.GD20116
  • Kritsi, E., Tsiaka, T., Sotiroudis, G., Mouka, E., Aouant, K., Ladika, G., Zoumpoulakis, P., Cavouras, D., & Sinanoglou, V.J. (2023). Potential Health Benefits of Banana Phenolic Content during Ripening by Implementing Analytical and In Silico Techniques. Life, 13(2), 332. https://doi.org/10.3390/life13020332
  • Kumaran, A., & Joel Karunakaran, R. (2006). Antioxidant activities of the methanol extract of Cardiospermum halicacabum. Pharmaceutical Biology, 44(2), 146-151. https://doi.org/10.1080/13880200600596302
  • Lasala, C., Durán, A., Lledó, D. & Soriano, J.M. (2022). Assessment of Nutritional Quality of Products Sold in University Vending Machines According to the Front-of-Pack (FoP) Guide. Nutrients, 14(23), 5010. https://doi.org/10.3390/nu14235010
  • Lee, J.H., Kim, M.J., & Kim, C.Y. (2024). The Development of New Functional Foods and Ingredients. Foods, 13(19), 3038. https://doi.org/10.3390/foods13193038
  • Manach, C., Scalbert, A., Morand, C., Rémésy, C. & Jiménez, L. (2004). Polyphenols: Food Sources and Bioavailability. The American Journal of Clinical Nutrition, 79(5), 727-747. https://doi.org/10.1093/ajcn/79.5.727
  • Martín-Esparza, M.E., Raigón, M.D., García-Martínez, M.D., & Albors, A. (2023). Toward the Development of Potentially Healthy Low-Energy-Density Snacks for Children Based on Pseudocereal and Pulse Flours. Foods, 12(15), 2873. https://doi.org/10.3390/foods12152873
  • Melini, V., Melini, F., & Acquistucci, R. (2020). Phenolic Compounds and Bioaccessibility Thereof in Functional Pasta. Antioxidants, 9(4), 343. https://doi.org/10.3390/antiox9040343
  • Mihaylova, D., Popova, A., Goranova, Z. & Doykina, P. (2022). Development of healthy vegan bonbons enriched with lyophilized peach powder. Foods, 11(11), 1580. https://doi.org/10.3390/foods11111580
  • Munir, M., Nadeem, M., Qureshi, T.M., Jabber, S., Atıf, F. A. & Zeng, X.X. (2016). Effect of Protein Addition on The Physicochemical and Sensory Properties of Fruit Bars. Journal of Food Processing Preservation, 40(3), 559-566. https://doi.org/10.1111/jfpp.12635
  • Murakami, K. (2017). Nutritional quality of meals and snacks assessed by the Food Standards Agency nutrient profiling system in relation to overall diet quality, body mass index, and waist circumference in British adults. Nutrition Journal, 16(1), 57. https://doi.org/10.1186/s12937-017-0283-0
  • Pinarli, B., Karliga, E. S., Ozkan, G., & Capanoglu, E. (2020). Interaction of phenolics with food matrix: In vitro and in vivo approaches. Mediterranean Journal of Nutrition and Metabolism, 13(1), 63–74. https://doi.org/10.3233/mnm-190362
  • Potter, R., Stojceska, V. & Plunkett, A. (2013). The use of fruit powders in extruded snacks suitable for children’s diets. LWT - Food Science and Technology, 51(2), 537–544. https://doi.org/10.1016/j.lwt.2012.11.015
  • Reale, S., Marr, C., Cecil, J.E., Hetherington, M.M. & Caton, S.J. (2019). Maternal decisions on portion size and portion control strategies for snacks in preschool children. Nutrients, 11(12), 3009. https://doi.org/10.3390/nu11123009
  • Rein, M. J., Renouf, M., Cruz-Hernandez, C., Actis-Goretta, L., Thakkar, S.K., & da Silva Pinto, M. (2013). Bioavailability of bioactive food compounds: a challenging journey to bioefficacy. British Journal of Clinical Pharmacology, 75(3), 588–602. https://doi.org/10.1111/j.1365-2125.2012.04425.x
  • Safdar, M.N., Kausar, T., Nadeem, M., Murtaza, M., Sohail, S., Mumtaz, A., Siddiqui, N., Jabbar, S. & Afzal, S. (2021). Extraction of phenolic compounds from (Mangifera indica L.) and kinnow (Citrus reticulate L.) peels for the development of functional fruit bars. Food Science and Technology, 42, e09321. https://doi.org/10.1590/fst.09321
  • Schlinkert, C., Gillebaart, M., Benjamins, J., Poelman, M. & De Ridder, D. (2020b). The snack that has it all: People's associations with ideal snacks. Appetite, 152, 104722. https://doi.org/10.1016/j.appet.2020.104722
  • Shaheen, B., Nadeem, M., Kauser, T., Mueen-Ud-D, G. & Mahmood, S. (2013). Preparation and nutritional evaluation of date based fiber enriched fruit bars. Pakistan Journal of Nutrition, 12(12), 1061–1065. https://doi.org/10.3923/pjn.2013.1061.1065
  • Shahidi, F. & Ambigaipalan, P. (2015). Phenolics and polyphenolics in foods, beverages and spices: antioxidant activity and health effects–a review. Journal of Functional Foods, 18, 820-897. https://doi.org/10.1016/j.jff.2015.06.018
  • Singh, A., Kumari, A., & Chauhan, A. K. (2022). Formulation and evaluation of novel functional snack bar with amaranth, rolled oat, and unripened banana peel powder. Journal of Food Science and Technology, 59(9), 3511–3521. https://doi.org/10.1007/s13197-021-05344-6
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There are 39 citations in total.

Details

Primary Language Turkish
Subjects Nutritional Science, Food Properties, Food Sciences (Other)
Journal Section Research Articles
Authors

Dilara Turan 0000-0002-2560-5458

İsmail Hakkı Tekiner 0000-0002-7248-2446

Leila Mehdizadehtapeh 0000-0001-8759-5016

Serap Andaç 0000-0002-6253-4118

Dilek Yalçın 0000-0003-2127-8186

Project Number -
Early Pub Date March 5, 2025
Publication Date March 28, 2025
Submission Date November 20, 2024
Acceptance Date December 24, 2024
Published in Issue Year 2025 Volume: 11 Issue: 2

Cite

APA Turan, D., Tekiner, İ. H., Mehdizadehtapeh, L., … Andaç, S. (2025). Meyveli barlar ve ekstraktlarının toplam fenolik içerikleri ve toplam antioksidan kapasitelerinin araştırılması. Food and Health, 11(2), 114-126. https://doi.org/10.3153/FH25009
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