Article detail · 2014
Evaluating the in vitro bioaccessibility of phenolics and antioxidant activity during consumption of dried fruits with nuts
Journal
LWT - Food Science and TechnologyISSN 0023-6438
The ISSN points to another catalog journal; the name is from the YÖKSİS record.
- Year
- 2014
- Type
- article
Data source split
- YÖKSİS YÖKSİS article record
- YÖKSİS venue LWT - Food Science and Technology
- Catalog match (ISSN) LWT
- OpenAlex OpenAlex enrichment (abstract, citations, topics)
Abstract
OpenAlex · English
Dried fruits and nuts are considered as healthy snacks and they are often consumed together in the Turkish diet. In order to investigate the effect of codigestion of dried fruits (figs, apricots, raisins) together with nuts (almonds, walnuts, hazelnuts), total phenolics (TP) and total antioxidant capacity (TAC) have been evaluated spectrophotometrically at different phases of simulated gastrointestinal (GI) digestion, using an in vitro model. TP, ABTS and CUPRAC results revealed that for all fruit–nut mixtures, the amount recovered in the dialyzed fraction was lower than the recovery of fruits or nuts alone, indicating an antagonistic effect. On the other hand, DPPH results showed that for fig–walnut, fig–hazelnut and apricot–hazelnut mixtures the quantity recovered in the dialyzed fractions were 35–107% higher than the recovery of fruits or nuts alone, representing a synergistic effect. Similarly, FRAP results also demonstrated a synergistic effect in case of fig–walnut, apricot–walnut and apricot–hazelnut mixtures (10–74% higher recovery). Current study provides valuable insights into the changes taking place during in vitro GI digestion of dried fruits and nuts.
Topics
Citations
OpenAlex cited_by_count. Not a WoS or Scopus citation count; those sources have no separate column here.
89 citations
OpenAlex cited_by_count (cache / database)
30 publications in the local catalog that cite this work (OpenAlex reference match; not the full global list).
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- A Review on the Effect of Drying on Antioxidant Potential of Fruits and Vegetables 2016
- Optimization of extraction of bioactive compounds from black carrot using response surface methodology RSM 2016
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- Natural diversity in health related phytochemicals in Turkish tomatoes 2021
- Data sharing in PredRet for accurate prediction of retention time: Application to plant food bioactive compounds 2021
- Reducing atmosphere drying as a novel drying technique for preserving the sensorial and nutritional notes of foods 2019