Polyphenols of Artichoke Fractions and Their In-Vitro Digestion

Nihal Türkmen Erol

doi:10.18016/ksutarimdoga.vi.1080551

TR EN

Enginar Fraksiyonlarının Polifenolleri ve In-Vitro Sindirimi

Abstract

Bu çalışmada, enginar fraksiyonlarından (tabla, dış yapraklar ve sap) farklı çözücüler (%80 etanol, %80 metanol ve su) kullanılarak elde edilen ekstraktların toplam polifenol (TP), toplam flavonoid (TF) ve klorojenik asit (KA) içerikleri ile antioksidan kapasitesi (AK) ve polifenollerin (mide ve bağırsak aşamasında) in-vitro biyoerişilebilirliğini belirlemek amaçlanmıştır. Sonuçlar, enginar fraksiyonunun ve kullanılan çözücünün ölçülen tüm parametreleri önemli ölçüde etkilediğini göstermiştir (P<0.05). Örneklerin TP ve TF içerikleri, sırasıyla 1.74-5.52 mg GAE (gallik asit eşdeğeri) g-1 KM (kuru madde) ve 1.30-7.34 mg RE (rutin eşdeğeri) g-1 KM aralığında bulunmuştur. AK ise 433.73-1243.21 mmol AAE (askorbik asit eşdeğeri) 100g-1 KM arasında değişmiştir. Ekstraktların in-vitro sindirim sonrası TP ve AK’ sı enginar fraksiyonu ve kullanılan çözücüye göre değişim göstermiş ve başlangıç (sindirim öncesi) değerlerinden daha düşük bulunmuştur. Polifenollerin biyoerişilebilirliği %17.36-64.37 aralığında saptanmıştır. KA, enginar tablası (ET) ve enginar sapının (ES) su ekstraktları haricindeki tüm ekstraktlarda tespit edilmiştir. Bu sonuçlar, enginar yan ürünleri olan dış yapraklar ile sapın, ET kadar potansiyel bir doğal antioksidan kaynağı olabileceğini ortaya koymuştur.

Keywords

Polyphenols of Artichoke Fractions and Their In-Vitro Digestion

Abstract

This study was aimed to determine total polyphenols (TP), total flavonoids (TF), chlorogenic acid (CA), antioxidant capacity (AC) and in-vitro bioaccessibility of polyphenols (as gastric and intestinal stages) of the extracts from artichoke fractions (head, bract and stalk) using different solvents (80% ethanol, 80% methanol and water). The results showed that artichoke fraction and solvent used significantly affected all parameters measured (P<0.05). TP and TF contents of the samples varied in the range of 1.74-5.52 mg gallic acid equivalents per gram of dry matter (mg GAE g-1 DM) and 1.30-7.34 mg rutin equivalents per gram of dry matter (mg RE g-1 DM), respectively. AC of the samples varied from 433.73 to 1243.21 mmol of ascorbic acid equivalents per 100g of dry matter (mmol AAE 100g-1 DM).TP and AC of the extracts varied depending on artichoke fraction and solvent used after in-vitro digestion. They were found to be lower than their initial (before digestion) values. Bioaccessibility of the polyphenols was in the range of 17.36-64.37%. CA detected in all extracts except water extracts of artichoke head (AH) and artichoke stalk (AS). These results suggest that artichoke bract (AB) and AS which are artichoke byproducts might represent a potential source of natural antioxidants as well as AH.

Keywords

References

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Details

Primary Language

English

Subjects

Agricultural, Veterinary and Food Sciences

Journal Section

Research Article

Authors

Nihal Türkmen Erol ^*
0000-0002-5682-0177
Türkiye

Publication Date

April 30, 2023

Submission Date

February 28, 2022

Acceptance Date

September 27, 2022

Published in Issue

Year 2023 Volume: 26 Number: 2

DOI

https://doi.org/10.18016/ksutarimdoga.vi.1080551

IZ

https://izlik.org/JA53YA29PK

Cite

RIS / Bibtex

APA

Türkmen Erol, N. (2023). Polyphenols of Artichoke Fractions and Their In-Vitro Digestion. Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi, 26(2), 339-345. https://doi.org/10.18016/ksutarimdoga.vi.1080551

AMA

1.Türkmen Erol N. Polyphenols of Artichoke Fractions and Their In-Vitro Digestion. KSU J. Agric Nat. 2023;26(2):339-345. doi:10.18016/ksutarimdoga.vi.1080551

Chicago

Türkmen Erol, Nihal. 2023. “Polyphenols of Artichoke Fractions and Their In-Vitro Digestion”. Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi 26 (2): 339-45. https://doi.org/10.18016/ksutarimdoga.vi.1080551.

EndNote

Türkmen Erol N (April 1, 2023) Polyphenols of Artichoke Fractions and Their In-Vitro Digestion. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi 26 2 339–345.

IEEE

[1]N. Türkmen Erol, “Polyphenols of Artichoke Fractions and Their In-Vitro Digestion”, KSU J. Agric Nat., vol. 26, no. 2, pp. 339–345, Apr. 2023, doi: 10.18016/ksutarimdoga.vi.1080551.

ISNAD

Türkmen Erol, Nihal. “Polyphenols of Artichoke Fractions and Their In-Vitro Digestion”. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi 26/2 (April 1, 2023): 339-345. https://doi.org/10.18016/ksutarimdoga.vi.1080551.

JAMA

1.Türkmen Erol N. Polyphenols of Artichoke Fractions and Their In-Vitro Digestion. KSU J. Agric Nat. 2023;26:339–345.

MLA

Türkmen Erol, Nihal. “Polyphenols of Artichoke Fractions and Their In-Vitro Digestion”. Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi, vol. 26, no. 2, Apr. 2023, pp. 339-45, doi:10.18016/ksutarimdoga.vi.1080551.

Vancouver

1.Nihal Türkmen Erol. Polyphenols of Artichoke Fractions and Their In-Vitro Digestion. KSU J. Agric Nat. 2023 Apr. 1;26(2):339-45. doi:10.18016/ksutarimdoga.vi.1080551