TAZE VE DONDURULMUŞ ELMALARDA VE ELMA POSASINDA POLİFENOL BİYOERİŞİLEBİLİRLİĞİNİN DEĞERLENDİRİLMESİ

Elma taze tüketilebildiği gibi dondurulmuş elma gibi çeşitli formlara işlenerek de tüketilebilmektedir. Elma işleme sonucu posa olarak adlandırılan biyoaktif bileşenler açısından zengin bir atık ürün oluşmaktadır. Bu çalışmada taze ve dondurulmuş elmalarda ve elma posasında bulunan polifenollerin biyoerişilebilirliklerinin in vitro gastrointestinal sindirim modeli kullanılarak değerlendirilmesi amaçlanmıştır. Toplam fenolik madde, toplam flavonoid madde ve toplam antioksidan kapasiteki değişimler spektrofotometrik yöntemlerle tespit edilmiş olup, polifenolik bileşiklerin miktarının tespiti yüksek performanslı sıvı kromatografisi–fotodiyot dizi dedektörü (HPLC–PDA) kullanılarak kromatografik yöntemle yapılmıştır. İn vitro gastrointestinal sindirim simülasyonu sonrasında HPLC–PDA ile belirlenen toplam biyoerişilebilir polifenol miktarları göz önüne alındığında, dondurulmuş elma ve elma posasının taze elmalara kıyasla %11–16 kadar daha fazla biyoerişilebilir polifenole sahip olduğu görülmüştür. Sonuç olarak, bu çalışmada elde edilen bulgular gıda işlemenin sindirim sırasında polifenollerin matriksten salınımını etkilediğini göstermiş olup, sindirilmemiş örnekler için tespit edilen değerlerin biyoerişilebilirlik değerlerinden farklı olabileceğine dikkat çekmiştir.

Anahtar Kelimeler:

Granny Smith, HPLC–PDA, bireysel hızlı dondurma, in vitro gastrointestinal sindirim, flavonoidler, fenolik asitler, toplam antioksidan kapasite, HPLC–PDA

EVALUATION OF POLYPHENOL BIOACCESSIBILITY IN FRESH AND FROZEN APPLES AND APPLE POMACE

Apples can be consumed as fresh or processed into various products including frozen apples. As a result of processing, pomace which is rich in bioactive compounds, is generated. The aim of this study was to evaluate the bioaccessibility of polyphenols in fresh and frozen apples and apple pomace using an in vitro gastrointestinal digestion model. Total phenolics, flavonoids, and antioxidant capacity were determined spectrophotometrically, whereas the quantification of polyphenols were carried out chromatographically using high performance liquid chromatography–photodiode array detector (HPLC–PDA). Considering the bioaccessible polyphenols determined using HPLC-PDA after in vitro gastrointestinal digestion simulation, it was found that frozen apples and pomace contained 11–16% more bioaccessible polyphenols compared to fresh apples. In conclusion, results obtained in this study showed that food processing affects the release of polyphenols from the matrix during digestion and that the values determined for undigested samples may be different from the bioaccessibility values.

Keywords:

Granny Smith, HPLC–PDA, individual quick freezing, in vitro gastrointestinal digestion, flavonoids, phenolic acids, total antioxidant capacity, HPLC–PDA,

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