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.
|Yayımlanma Tarihi||20 Mayıs 2015|
|Gönderilme Tarihi||28 Mart 2015|
|Kabul Tarihi||18 Mayıs 2015|
|Yayınlandığı Sayı||Yıl 2015Cilt: 1 Sayı: 3|
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