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THE EFFECT OF PICKLING ON TOTAL PHENOLIC CONTENTS AND ANTIOXIDANT ACTIVITY OF 10 VEGETABLES

Yıl 2015, Cilt 1, Sayı 3, 135 - 141, 20.05.2015
https://doi.org/10.3153/JFHS15013

Öz

Epidemiological evidence suggests the critical role of vegetable consumption in preventing chronic degener­ative diseases. Considering that pickle is a widely con­sumption type of vegetable in Turkish diet the objective of the present study was to assess the total phenol con­tent and antioxidant capacity of pickled vegetables. For this purpose total antioxidant capacity of 10 fresh and pickled vegetables was analysed by DPPH (2,20-diphe­nyl-1-picryl hydrazyl) radical scavenging activity and Trolox equivalent antioxidant capacity (TEAC) meth­ods and total phenolic content (TPC) using Folin–Cio­calteu reagent. Following the pickling in 15th day there was a significant (P<0.05) decrease in TPC of all veg­etables, in contrast this TPC increased significantly af­ter 30th day. Also at 60th day of pickling the TEAC val­ues of all vegetables are increased significantly (P<0.05), but DPPH values of green pepper, cauliflower, cucumber and sneak melon decreased compared with fresh state. Our findings suggest that, pickling process is relatively a good method for the preservation of phe­nolic acids in vegetables, and most of the antioxidant capacities remained after 30th day of fermentation.

Kaynakça

  • Ajila, C.M., Brar, S.K., Verma, M., Tyagi, R.D., Valéro, J.R. (2011): Solid-state fermentation of apple pomace using Phanerocheate chrys¬osporium Liberation and extraction of phe¬nolic antioxidants. Food Chemistry, 126(3): 1071-1080.
  • Choi, I.H., Noh, J.S., Han, J., Kim, H.J. Han, E., Song, Y.O. (2013): Kimchi: A fermented vegetable, improves serum lipid profiles in healthy young adults: Randomized clinical trial. Journal of Medicinal Food, 16(3): 223-229.
  • Demir, N., Bahceci, K.S., Acar, J. (2006): The ef¬fects of different initial Lactobacillus planta-rum concentrations on some properties of fer¬mented carrot juice. Journal of Food Pro-cessing and Preservation, 30(3): 352-363.
  • Di Cagno, R., Coda, R., De Angelis, M., Gobbetti M. (2013): Exploitation of vegetables and fruits through lactic acid fermentation. Food Microbiology, 33(1): 1-10.
  • Hur, S.J., Lee, S.Y., Kim, Y.C., Choi, I., Kim, G.B. (2014): Effect of fermentation on the an-tioxidant activity in plant-based foods. Food Chemistry, 160: 346-356.
  • Isabelle, M., Lee B.L., Lim, M.T., Koh W.P., Huang D., Ong C.N. (2010): Antioxidant ac¬tivity and profiles of common vegetables in Singapore. Food Chemistry, 120: 993-1003.
  • Karoviˇcov´a, J., Drd´ak, M., Greif, G., Hybenov´a, E. (1999): The choice of strains of Lactobacillus species for the lactic acid fermentation of vegetable juices. European Food Research and Technology, 210(1): 53-56.
  • Kaur, C., Kapoor, H.C. (2001): Antioxidants in fruits and vegetables the millennium’s health. International Journal of Food Science and Technology, 36(7): 703-725.
  • Kevers, C., Falkowski, M., Tabart, J., Defraigne, J., Dommes, J., Pincemail, J. (2007): Evolu¬tion of antioxidant capacity during storage of selected fruits and vegetables. Journal of Ag-ricultural and Food Chemistr, 55: 8596-8603.
  • Kim, Y., Goodner, K.L., Park, J.D., Choi, J., Tal¬cott, S.T. (2011): Changes in antioxidant phytochemicals and volatile composition of Camellia sinensis by oxidation during tea fer-mentation. Food Chemistry, 129(4): 1331-1342.
  • Lee, H.Y., Park, J.H., Seok, S.H., Baek, M.W., Kim, D.J., Lee, K.E. et. al. (2006): Human originated bacteria, Lactobacillus rhamnosus PL60, produce conjugated linoleic acid and show anti-obesity effects in diet-induced obese mice. Biochimica et Biophysica Acta Molecular and Cell Biology of Lipids, 1761(7): 736-744.
  • Mariko, N., Hassimotto, A., Genovese, M.I., La¬jola, F.M. (2005): Antioxidant activity of di¬etary fruits, vegetables and commercial fro¬zen fruit pulps. Journal of Agricultural and Food Chemistr. 53: 2928-2935.
  • Moktan, B., Saha, J., Sarkar, P. K. (2008): Anti¬oxidant activities of soybean as affected by Bacillus-fermentation to kinema. Food Re¬search International, 41(6): 586-593.
  • Murcia, M.A., Jiménez-Monreal A.M., García-Diz A.M., Carmona A.M., Maggi A.M., Mar¬tínez-Tomé M. (2009): Antioxidant activity of minimally processed (in modified atmos¬pheres), dehydrated and ready-to-eat vegeta¬bles. Food and Chemical Toxicology, 47: 2103–2110.
  • Nurul, S.R., Asmah, R. (2012): Evaluation of an¬tioxidant properties in fresh and pickled pa-payaInternational. Food Research Journal, 19(3): 1117-1124.
  • Othman, N.B., Roblain, D., Chammen, N., Tho¬nart, P., Hamdi, M. (2009): Antioxidant phe¬nolic compounds loss during the fermenta¬tion of Chétoui olives. Food Chemistry, 116(3): 662-669.
  • Pérez-Gregorio, M.R., Regueiro, J., Alonso-Gon¬zález, E., Pastrana-Castro, L.M., Simal-Gándara, J. (2011): Influence of alcoholic fermentation process on antioxidant activity and phenolic levels from mulberries (Morus nigra L.). LWT – Food Science and Technol¬ogy, 44(8): 1793-1801.
  • Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., Rice- Evans, C. (1999): Anti-oxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology & Medicine, 26: 1231-1237.
  • Sreeramulu, D., Raghunath, M. (2010): Antioxi¬dant activity and phenolic content of roots, tubers and vegetables commonly consumed in India. Food Research International. 43: 1017-1020.
  • Su, M.S., Chien, P.J. (2007): Antioxidant activity, anthocyanins, and phenolics of rabbiteye blueberry (Vaccinium ashei) fluid products as affected by fermentation. Food Chemistry, 104(1): 182-187.
  • Takebayashi, J., Oki, T., Watanabe J., Yamasaki K., Chen J., Sato-Furukawa M., et al. (2013): Hydrophilic antioxidant capacities of vegeta¬bles and fruits commonly consumed in Japan and estimated average daily intake of hydro¬philic antioxidants from these foods. Journal of Food Composition and Analysis, 29:25-31.
  • Tsangalis, D., Ashton, J.F., McGill, A.E.J., Shah, N.P. (2002): Enzymic transformation of iso-flavone phytoestrogens in soymilk by b-glu¬cosidaseproducing bifidobacteria. Journal of Food Science, 67(8): 3104-3113.
  • Wojdylo, A., Oszmianski J., Czemerys, R. (2007): Antioxidant activity and phenolic compounds in 32 selected herbs. Food Chemistry, 105: 940-949.
  • Wu, X., Beecher, G.R., Holden, J.M., Haytowitz, D.B., Gebhardt, S.E., Prior, R.L., (2004): Lipophilic and hydrophilic antioxidant ca¬pacities of common foods in the United States. Journal of Agricultural and Food Chemistry, 52: 4026-4037.
  • Yamano, T., Lino, H., Takada, M., Blum, S., Ro¬chat, F., Fukushima, Y. (2006): Improvement of the human intestinal flora by ingestion of the probiotic strain Lactobacillus johnsonii La1. British Journal of Nutrition, 95(2): 303-312.
  • Yu, L., Haley, S., Perret, J., Harris, M., Wison, J., Qian, M. (2002): Free radical scavenging properties of wheat extracts. Journal of Agri¬cultural and Food Chemistry, 50: 1619-1624.

Yıl 2015, Cilt 1, Sayı 3, 135 - 141, 20.05.2015
https://doi.org/10.3153/JFHS15013

Öz

Kaynakça

  • Ajila, C.M., Brar, S.K., Verma, M., Tyagi, R.D., Valéro, J.R. (2011): Solid-state fermentation of apple pomace using Phanerocheate chrys¬osporium Liberation and extraction of phe¬nolic antioxidants. Food Chemistry, 126(3): 1071-1080.
  • Choi, I.H., Noh, J.S., Han, J., Kim, H.J. Han, E., Song, Y.O. (2013): Kimchi: A fermented vegetable, improves serum lipid profiles in healthy young adults: Randomized clinical trial. Journal of Medicinal Food, 16(3): 223-229.
  • Demir, N., Bahceci, K.S., Acar, J. (2006): The ef¬fects of different initial Lactobacillus planta-rum concentrations on some properties of fer¬mented carrot juice. Journal of Food Pro-cessing and Preservation, 30(3): 352-363.
  • Di Cagno, R., Coda, R., De Angelis, M., Gobbetti M. (2013): Exploitation of vegetables and fruits through lactic acid fermentation. Food Microbiology, 33(1): 1-10.
  • Hur, S.J., Lee, S.Y., Kim, Y.C., Choi, I., Kim, G.B. (2014): Effect of fermentation on the an-tioxidant activity in plant-based foods. Food Chemistry, 160: 346-356.
  • Isabelle, M., Lee B.L., Lim, M.T., Koh W.P., Huang D., Ong C.N. (2010): Antioxidant ac¬tivity and profiles of common vegetables in Singapore. Food Chemistry, 120: 993-1003.
  • Karoviˇcov´a, J., Drd´ak, M., Greif, G., Hybenov´a, E. (1999): The choice of strains of Lactobacillus species for the lactic acid fermentation of vegetable juices. European Food Research and Technology, 210(1): 53-56.
  • Kaur, C., Kapoor, H.C. (2001): Antioxidants in fruits and vegetables the millennium’s health. International Journal of Food Science and Technology, 36(7): 703-725.
  • Kevers, C., Falkowski, M., Tabart, J., Defraigne, J., Dommes, J., Pincemail, J. (2007): Evolu¬tion of antioxidant capacity during storage of selected fruits and vegetables. Journal of Ag-ricultural and Food Chemistr, 55: 8596-8603.
  • Kim, Y., Goodner, K.L., Park, J.D., Choi, J., Tal¬cott, S.T. (2011): Changes in antioxidant phytochemicals and volatile composition of Camellia sinensis by oxidation during tea fer-mentation. Food Chemistry, 129(4): 1331-1342.
  • Lee, H.Y., Park, J.H., Seok, S.H., Baek, M.W., Kim, D.J., Lee, K.E. et. al. (2006): Human originated bacteria, Lactobacillus rhamnosus PL60, produce conjugated linoleic acid and show anti-obesity effects in diet-induced obese mice. Biochimica et Biophysica Acta Molecular and Cell Biology of Lipids, 1761(7): 736-744.
  • Mariko, N., Hassimotto, A., Genovese, M.I., La¬jola, F.M. (2005): Antioxidant activity of di¬etary fruits, vegetables and commercial fro¬zen fruit pulps. Journal of Agricultural and Food Chemistr. 53: 2928-2935.
  • Moktan, B., Saha, J., Sarkar, P. K. (2008): Anti¬oxidant activities of soybean as affected by Bacillus-fermentation to kinema. Food Re¬search International, 41(6): 586-593.
  • Murcia, M.A., Jiménez-Monreal A.M., García-Diz A.M., Carmona A.M., Maggi A.M., Mar¬tínez-Tomé M. (2009): Antioxidant activity of minimally processed (in modified atmos¬pheres), dehydrated and ready-to-eat vegeta¬bles. Food and Chemical Toxicology, 47: 2103–2110.
  • Nurul, S.R., Asmah, R. (2012): Evaluation of an¬tioxidant properties in fresh and pickled pa-payaInternational. Food Research Journal, 19(3): 1117-1124.
  • Othman, N.B., Roblain, D., Chammen, N., Tho¬nart, P., Hamdi, M. (2009): Antioxidant phe¬nolic compounds loss during the fermenta¬tion of Chétoui olives. Food Chemistry, 116(3): 662-669.
  • Pérez-Gregorio, M.R., Regueiro, J., Alonso-Gon¬zález, E., Pastrana-Castro, L.M., Simal-Gándara, J. (2011): Influence of alcoholic fermentation process on antioxidant activity and phenolic levels from mulberries (Morus nigra L.). LWT – Food Science and Technol¬ogy, 44(8): 1793-1801.
  • Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., Rice- Evans, C. (1999): Anti-oxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology & Medicine, 26: 1231-1237.
  • Sreeramulu, D., Raghunath, M. (2010): Antioxi¬dant activity and phenolic content of roots, tubers and vegetables commonly consumed in India. Food Research International. 43: 1017-1020.
  • Su, M.S., Chien, P.J. (2007): Antioxidant activity, anthocyanins, and phenolics of rabbiteye blueberry (Vaccinium ashei) fluid products as affected by fermentation. Food Chemistry, 104(1): 182-187.
  • Takebayashi, J., Oki, T., Watanabe J., Yamasaki K., Chen J., Sato-Furukawa M., et al. (2013): Hydrophilic antioxidant capacities of vegeta¬bles and fruits commonly consumed in Japan and estimated average daily intake of hydro¬philic antioxidants from these foods. Journal of Food Composition and Analysis, 29:25-31.
  • Tsangalis, D., Ashton, J.F., McGill, A.E.J., Shah, N.P. (2002): Enzymic transformation of iso-flavone phytoestrogens in soymilk by b-glu¬cosidaseproducing bifidobacteria. Journal of Food Science, 67(8): 3104-3113.
  • Wojdylo, A., Oszmianski J., Czemerys, R. (2007): Antioxidant activity and phenolic compounds in 32 selected herbs. Food Chemistry, 105: 940-949.
  • Wu, X., Beecher, G.R., Holden, J.M., Haytowitz, D.B., Gebhardt, S.E., Prior, R.L., (2004): Lipophilic and hydrophilic antioxidant ca¬pacities of common foods in the United States. Journal of Agricultural and Food Chemistry, 52: 4026-4037.
  • Yamano, T., Lino, H., Takada, M., Blum, S., Ro¬chat, F., Fukushima, Y. (2006): Improvement of the human intestinal flora by ingestion of the probiotic strain Lactobacillus johnsonii La1. British Journal of Nutrition, 95(2): 303-312.
  • Yu, L., Haley, S., Perret, J., Harris, M., Wison, J., Qian, M. (2002): Free radical scavenging properties of wheat extracts. Journal of Agri¬cultural and Food Chemistry, 50: 1619-1624.

Ayrıntılar

Konular Fen
Bölüm Articles
Yazarlar

F. Kübra SAYIN Bu kişi benim
University of Necmettin Erbakan, Faculty of Health Sciences, Department of Nutrition and Dietetics
Türkiye


S. Burçin ALKAN Bu kişi benim
University of Necmettin Erbakan, Faculty of Health Sciences, Department of Nutrition and Dietetics
Türkiye

Yayımlanma Tarihi 20 Mayıs 2015
Başvuru Tarihi 28 Mart 2015
Kabul Tarihi 18 Mayıs 2015
Yayınlandığı Sayı Yıl 2015, Cilt 1, Sayı 3

Kaynak Göster

Bibtex @araştırma makalesi { jfhs289583, journal = {Food and Health}, eissn = {2602-2834}, address = {Vidin Caddesi No:28 D:4 Kocamustafapaşa 34107 Fatih İstanbul}, publisher = {Özkan ÖZDEN}, year = {2015}, volume = {1}, number = {3}, pages = {135 - 141}, doi = {10.3153/JFHS15013}, title = {THE EFFECT OF PICKLING ON TOTAL PHENOLIC CONTENTS AND ANTIOXIDANT ACTIVITY OF 10 VEGETABLES}, key = {cite}, author = {Sayın, F. Kübra and Alkan, S. Burçin} }
APA Sayın, F. K. & Alkan, S. B. (2015). THE EFFECT OF PICKLING ON TOTAL PHENOLIC CONTENTS AND ANTIOXIDANT ACTIVITY OF 10 VEGETABLES . Food and Health , 1 (3) , 135-141 . DOI: 10.3153/JFHS15013
MLA Sayın, F. K. , Alkan, S. B. "THE EFFECT OF PICKLING ON TOTAL PHENOLIC CONTENTS AND ANTIOXIDANT ACTIVITY OF 10 VEGETABLES" . Food and Health 1 (2015 ): 135-141 <http://jfhs.scientificwebjournals.com/tr/pub/issue/27528/289583>
Chicago Sayın, F. K. , Alkan, S. B. "THE EFFECT OF PICKLING ON TOTAL PHENOLIC CONTENTS AND ANTIOXIDANT ACTIVITY OF 10 VEGETABLES". Food and Health 1 (2015 ): 135-141
RIS TY - JOUR T1 - THE EFFECT OF PICKLING ON TOTAL PHENOLIC CONTENTS AND ANTIOXIDANT ACTIVITY OF 10 VEGETABLES AU - F. KübraSayın, S. BurçinAlkan Y1 - 2015 PY - 2015 N1 - doi: 10.3153/JFHS15013 DO - 10.3153/JFHS15013 T2 - Food and Health JF - Journal JO - JOR SP - 135 EP - 141 VL - 1 IS - 3 SN - -2602-2834 M3 - doi: 10.3153/JFHS15013 UR - https://doi.org/10.3153/JFHS15013 Y2 - 2015 ER -
EndNote %0 Food and Health THE EFFECT OF PICKLING ON TOTAL PHENOLIC CONTENTS AND ANTIOXIDANT ACTIVITY OF 10 VEGETABLES %A F. Kübra Sayın , S. Burçin Alkan %T THE EFFECT OF PICKLING ON TOTAL PHENOLIC CONTENTS AND ANTIOXIDANT ACTIVITY OF 10 VEGETABLES %D 2015 %J Food and Health %P -2602-2834 %V 1 %N 3 %R doi: 10.3153/JFHS15013 %U 10.3153/JFHS15013
ISNAD Sayın, F. Kübra , Alkan, S. Burçin . "THE EFFECT OF PICKLING ON TOTAL PHENOLIC CONTENTS AND ANTIOXIDANT ACTIVITY OF 10 VEGETABLES". Food and Health 1 / 3 (Mayıs 2015): 135-141 . https://doi.org/10.3153/JFHS15013
AMA Sayın F. K. , Alkan S. B. THE EFFECT OF PICKLING ON TOTAL PHENOLIC CONTENTS AND ANTIOXIDANT ACTIVITY OF 10 VEGETABLES. Food Health. 2015; 1(3): 135-141.
Vancouver Sayın F. K. , Alkan S. B. THE EFFECT OF PICKLING ON TOTAL PHENOLIC CONTENTS AND ANTIOXIDANT ACTIVITY OF 10 VEGETABLES. Food and Health. 2015; 1(3): 135-141.
IEEE F. K. Sayın ve S. B. Alkan , "THE EFFECT OF PICKLING ON TOTAL PHENOLIC CONTENTS AND ANTIOXIDANT ACTIVITY OF 10 VEGETABLES", Food and Health, c. 1, sayı. 3, ss. 135-141, May. 2015, doi:10.3153/JFHS15013

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