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

Öz

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.

Anahtar Kelimeler

References

Aires, A., Carvalho, R., & Saavedra, M. J. (2016). Valorization of solid wastes from chestnut industry processing: Extraction and optimization of polyphenols, tannins and ellagitannins and its potential for adhesives, cosmetic and pharmaceutical industry. Waste Management, 48, 457–464. https://doi.org/10.1016/j.wasman.2015.11.019
Amado, I. R., Franco, D., Sánchez, M., Zapata, C., & Vázquez, J. A. (2014). Optimisation of antioxidant extraction from Solanum tuberosum potato peel waste by surface response methodology. Food Chemistry, 165, 290–299. https://doi.org/10.1016/ j.foodchem.2014.05.103
Bouayed, J., Deußer, H., Hoffmann, L., & Bohn, T. (2012). Bioaccessible and dialysable polyphenols in selected apple varieties following in vitro digestion vs. their native patterns. Food Chemistry, 131(4), 1466–1472. https://doi.org/10.1016/j.foodchem.2011.10.030
Colantuono, A., Ferracane, R., & Vitaglione, P. (2018). Potential bioaccessibility and functionality of polyphenols and cynaropicrin from breads enriched with artichoke stem. Food Chemistry, 245(March 2017), 838–844. https://doi.org/ 10.1016/j.foodchem.2017.11.099
D’Antuono, I., Garbetta, A., Linsalata, V., Minervini, F., & Cardinali, A. (2015). Polyphenols from artichoke heads (Cynara cardunculus (L.) subsp. scolymus Hayek): In vitro bio-accessibility, intestinal uptake and bioavailability. Food and Function, 6(4), 1268–1277. https://doi.org/10.1039/ c5fo00137d
Dabbou, S., Dabbou, S., Flamini, G., Pandino, G., Gasco, L., & Helal, A. N. (2016). Phytochemical compounds from the crop byproducts of Tunisian globe artichoke cultivars. Chemistry and Biodiversity, 13(11), 1475–1483. https://doi.org/ 10.1002/cbdv.201600046.
Dabbou, S., Dabbou, S., Pandino, G., Lombardo, S., Mauromicale, G., Chahdoura, H., Gasco, L., & Helal, A. N. (2015). In vitro antioxidant activities and phenolic content in crop residues of Tunisian globe artichoke. Scientia Horticulturae, 190, 128–136. https://doi.org/10.1016/j.scienta.2015.04.014
Ergezer, H., & Serdaroğlu, M. (2018). Antioxidant potential of artichoke (Cynara scolymus L.) byproducts extracts in raw beef patties during refrigerated storage. Journal of Food Measurement and Characterization, 12(2), 982–991. https://doi.org/10.1007/s11694-017-9713-0

Figueroa, F., Marhuenda, J., Zafrilla, P., Martínez-Cachá, A., Mulero, J., & Cerdá, B. (2016). Total phenolics content, bioavailability and antioxidant capacity of 10 different genotypes of walnut (Juglans regia L.). Journal of Food and Nutrition Research, 55(3), 229–236.
Fratianni, F., Tucci, M., Palma, M. De, Pepe, R., & Nazzaro, F. (2007). Polyphenolic composition in different parts of some cultivars of globe artichoke (Cynara cardunculus L. var. scolymus (L.) Fiori). Food Chemistry, 104(3), 1282–1286. https:// doi.org/10.1016/j.foodchem.2007.01.044
Gaafar, A. A., & Salama, Z. A. (2013). Phenolic compounds from artichoke ( Cynara scolymus L .) by- products and their antimicrobial activities . 3(12).
Garbetta, A., Capotorto, I., Cardinali, A., D’Antuono, I., Linsalata, V., Pizzi, F., & Minervini, F. (2014). Antioxidant activity induced by main polyphenols present in edible artichoke heads: Influence of in vitro gastro-intestinal digestion. Journal of Functional Foods, 10, 456–464. https://doi.org/ 10.1016/j.jff.2014.07.019
Helal, A., Tagliazucchi, D., Verzelloni, E., & Conte, A. (2014). Bioaccessibility of polyphenols and cinnamaldehyde in cinnamon beverages subjected to in vitro gastro-pancreatic digestion. Journal of Functional Foods, 7(1), 506–516. https://doi.org/ 10.1016/j.jff.2014.01.005
Ismail, B. B., Guo, M., Pu, Y., Çavuş, O., Ayub, K. A., Watharkar, R. B., Ding, T., Chen, J., & Liu, D. (2021). Investigating the effect of in vitro gastrointestinal digestion on the stability, bioaccessibility, and biological activities of baobab (Adansonia digitata) fruit polyphenolics. LWT, 145(October 2020). https://doi.org/10.1016/j.lwt. 2021.111348
Determination of substances characteristic of green and black tea - Part 1: Content of total polyphenols in tea- Colorimetric method using Folin-Ciocalteu reagent, (2005).
Mena-García, A., Rodríguez-Sánchez, S., Ruiz-Matute, A. I., & Sanz, M. L. (2020). Exploitation of artichoke byproducts to obtain bioactive extracts enriched in inositols and caffeoylquinic acids by Microwave Assisted Extraction. Journal of Chromatography A, 1613. https://doi.org/10.1016/ j.chroma.2019.460703
Minekus, M., Alminger, M., Alvito, P., Ballance, S., Bohn, T., Bourlieu, C., Carrière, F., Boutrou, R., Corredig, M., Dupont, D., Dufour, C., Egger, L., Golding, M., Karakaya, S., Kirkhus, B., Le Feunteun, S., Lesmes, U., MacIerzanka, A., MacKie, A., … Brodkorb, A. (2014). A standardised static in vitro digestion method suitable for food-an international consensus. Food and Function, 5(6), 1113–1124. https://doi.org/10.1039/c3fo60702j
Negro, D., Montesano, V., Grieco, S., Crupi, P., Sarli, G., De Lisi, A., & Sonnante, G. (2012). Polyphenol Compounds in Artichoke Plant Tissues and Varieties. Journal of Food Science, 77(2). https://doi.org/10.1111/j.1750-3841.2011.02531.x
Pasqualone, A., Punzi, R., Trani, A., Summo, C., Paradiso, V. M., Caponio, F., & Gambacorta, G. (2017). Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by-products by ultrasound-assisted technology and quality characterisation of the end product. International Journal of Food Science and Technology, 52(9), 2078–2087. https://doi.org/ 10.1111/ijfs.13486
Pinto, J., Spínola, V., Llorent-Martínez, E. J., Fernández-de Córdova, M. L., Molina-García, L., & Castilho, P. C. (2017). Polyphenolic profile and antioxidant activities of Madeiran elderberry (Sambucus lanceolata) as affected by simulated in vitro digestion. Food Research International, 100, 404–410. https://doi.org/10.1016/j.foodres.2017.03. 044
Rashidinejad, A., Birch, E. J., & Everett, D. W. (2016). The behaviour of green tea catechins in a full-fat milk system under conditions mimicking the cheesemaking process. International Journal of Food Sciences and Nutrition, 67(6), 624–631. https://doi.org/10.1080/09637486.2016.1195797
Rodrigues, M. J., Neves, V., Martins, A., Rauter, A. P., Neng, N. R., Nogueira, J. M. F., Varela, J., Barreira, L., & Custódio, L. (2016). In vitro antioxidant and anti-inflammatory properties of Limonium algarvense flowers’ infusions and decoctions: A comparison with green tea (Camellia sinensis). Food Chemistry, 200, 322–329. https://doi.org/10.1016/j.foodchem.2016.01.048
Sanz-Puig, M., Moreno, P., Pina-Pérez, M. C., Rodrigo, D., & Martínez, A. (2017). Combined effect of high hydrostatic pressure (HHP) and antimicrobial from agro-industrial by-products against S. Typhimurium. LWT, 77, 126–133. https://doi.org/10.1016/j.lwt.2016.11.031
Tagliazucchi, D., Verzelloni, E., Bertolini, D., & Conte, A. (2010). In vitro bio-accessibility and antioxidant activity of grape polyphenols. Food Chemistry, 120(2), 599–606. https://doi.org/ 10.1016/j.foodchem.2009.10.030
Turkmen, N., Sari, F., & Velioglu, Y. S. (2005). The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables. Food Chemistry, 93(4), 713–718. https://doi.org/ 10.1016/j.foodchem.2004.12.038
Türkmen Erol, N., Sari, F., Çalıkoğlu, E., & Velioglu, Y.S. (2005). Green and roasted mate: phenolic profile and antioxidant activity. Turkish Journal of Agriculture and Forestry, 33(4), 353–362. doi:10.3906/tar-0901-4
Vella, F. M., Laratta, B., La Cara, F., & Morana, A. (2018). Recovery of bioactive molecules from chestnut (Castanea sativa Mill.) by-products through extraction by different solvents. Natural Product Research, 32(9), 1022–1032. https:// doi.org/10.1080/14786419.2017.1378199

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 1970 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

Polyphenols of Artichoke Fractions and Their In-Vitro Digestion

Enginar Fraksiyonlarının Polifenolleri ve In-Vitro Sindirimi

Öz

Anahtar Kelimeler