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Influence of different processing and storage conditions on in vitro bioaccessibility of polyphenols in black carrot jam...

Polyphenol content in figs (Ficus carica L.) : effect of sun-drying

In order to investigate the effect of sun-drying on the health-related constituents as well as bioaccessibility of figs; total phenolics, flavonoids, proanthocyanidins, anthocyanins, antioxidant capacity and major phenolic compounds were determined for two commercial figs (Sarilop and Bursa siyahi) with different color (yellow and purple). In addit...

Home processing of tomatoes (Solanum lycopersicum): effects on in vitro bioaccessibility of total lycopene, phenolics, f...

Published in Journal of the science of food and agriculture

The current study provided valuable insights into the changes in the content and bioaccessibility of tomato antioxidants as a result of home processing.

Changes in diet, cardiovascular risk factors and modelled cardiovascular risk following diagnosis of diabetes: 1-year re...

Published in Diabetic medicine : a journal of the British Diabetic Association

Improvements in dietary behaviour in this screen-detected population were associated with small reductions in cardiovascular disease risk, independently of change in cardio-protective medication and physical activity. Dietary change may have a role to play in the reduction of cardiovascular disease risk following diagnosis of diabetes.

In vitro gastrointestinal digestion of polyphenols from different molasses (pekmez) and leather (pestil) varieties

In this study, to evaluate the in vitro bioaccessibility of eight different pekmez and pestil samples, total phenolics, flavonoids, proanthocyanidins, anthocyanins and antioxidant capacity were determined at different phases of simulated gastrointestinal (GI) digestion. For the analysis of antioxidant activity, four different methods were used incl...

Evaluating the in vitro bioaccessibility of phenolics and antioxidant activity during consumption of dried fruits with n...

Published in LWT - Food Science and Technology

Changes in the structure and antioxidant properties of onions by high pressure treatment.

Published in Food & function

Onions have antioxidant properties and they are an important source of bioactive compounds such as phenols. The aim of this work was to study the effect of high hydrostatic pressure (HHP) (100-600 MPa/1-3 min/25 °C) on the microstructure and antioxidant properties of onions (cv. Doux) and its relationship with changes in the extractability of poten...

Changes in nutritional and sensory properties of orange juice packed in PET bottles: An experimental and modelling appro...

Sensitivity to oxidation of an orange juice was investigated through packaging in standard PET or active PET with oxygen scavenger bottles. The evolution of dissolved oxygen was found to be similar in all bottles, whereas ascorbic acid degradation was related to the oxygen transfer with higher losses in standard PET (53%) against active PET (31%). ...

Investigating the in vitro bioaccessibility of polyphenols in fresh and sun-dried figs (Ficus carica L.)

In this study, in order to evaluate the in vitro bioaccessibility of fresh and sun-dried figs, total antioxidant capacity (TAC), total proanthocyanidin content (TPA) and the major phenolic compounds were determined at different phases of simulated gastrointestinal (GI) tract digestion for Sarilop and Bursa siyahi fig varieties. Four major phenolic ...