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

Yıl 2015, , 135 - 141, 20.05.2015

F. Kübra Sayın S. Burçin Alkan

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.

Anahtar Kelimeler

Total phenol content total antioxidant capacity pickling

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, , 135 - 141, 20.05.2015

F. Kübra Sayın S. Burçin Alkan

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.
Toplam 26 adet kaynakça vardır.

Ayrıntılar

Bölüm Articles
Yazarlar

F. Kübra Sayın

S. Burçin Alkan

Yayımlanma Tarihi 20 Mayıs 2015
Gönderilme Tarihi 28 Mart 2015
Yayımlandığı Sayı Yıl 2015

Kaynak Göster

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. https://doi.org/10.3153/JFHS15013

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