THE EFFECT OF PICKLING ON TOTAL PHENOLIC CONTENTS AND ANTIOXIDANT ACTIVITY OF 10 VEGETABLES

ALKAN, S Burçin; SAYIN, F. Kübra

THE EFFECT OF PICKLING ON TOTAL PHENOLIC CONTENTS AND ANTIOXIDANT ACTIVITY OF 10 VEGETABLES

F. Kübra SAYIN, (Necmettin Erbakan Üniversitesi, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümü, Konya, Türkiye)

S Burçin ALKAN (Necmettin Erbakan Üniversitesi, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümü, Konya, Türkiye)

Journal of Food and Health Science

5 0

Yıl: 2015 Cilt: 1 Sayı: 3 Sayfa Aralığı: 135 - 141 Metin Dili: İngilizce İndeks Tarihi: 29-07-2022

THE EFFECT OF PICKLING ON TOTAL PHENOLIC CONTENTS AND ANTIOXIDANT ACTIVITY OF 10 VEGETABLES

Öz:

Epidemiological evidence suggests the critical role of vegetable consumption in preventing chronic degenerative diseases. Considering that pickle is a widely consumption type of vegetable in Turkish diet the objective of the present study was to assess the total phenol content and antioxidant capacity of pickled vegetables. For this purpose total antioxidant capacity of 10 fresh and pickled vegetables was analysed by DPPH (2,20-diphenyl-1-picryl hydrazyl) radical scavenging activity and Trolox equivalent antioxidant capacity (TEAC) methods and total phenolic content (TPC) using Folin-Ciocalteu reagent. Following the pickling in 15th day there was a significant (P<0.05) decrease in TPC of all veg etables, in contrast this TPC increased significantly after 30th day. Also at 60th day of pickling the TEAC values of all vegetables are increased significantly (P<0.05), but DPPH values of green pepper, cauliflower, cucumber and sneak melon decreased compared with fresh state. Our findings suggest that, pickling process is relatively a good method for the preservation of phenolic acids in vegetables, and most of the antioxidant capacities remained after 30th day of fermentation.

Anahtar Kelime:

Konular: Gıda Bilimi ve Teknolojisi

Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık

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APA	SAYIN F, ALKAN S (2015). THE EFFECT OF PICKLING ON TOTAL PHENOLIC CONTENTS AND ANTIOXIDANT ACTIVITY OF 10 VEGETABLES. , 135 - 141.
Chicago	SAYIN F. Kübra,ALKAN S Burçin THE EFFECT OF PICKLING ON TOTAL PHENOLIC CONTENTS AND ANTIOXIDANT ACTIVITY OF 10 VEGETABLES. (2015): 135 - 141.
MLA	SAYIN F. Kübra,ALKAN S Burçin THE EFFECT OF PICKLING ON TOTAL PHENOLIC CONTENTS AND ANTIOXIDANT ACTIVITY OF 10 VEGETABLES. , 2015, ss.135 - 141.
AMA	SAYIN F,ALKAN S THE EFFECT OF PICKLING ON TOTAL PHENOLIC CONTENTS AND ANTIOXIDANT ACTIVITY OF 10 VEGETABLES. . 2015; 135 - 141.
Vancouver	SAYIN F,ALKAN S THE EFFECT OF PICKLING ON TOTAL PHENOLIC CONTENTS AND ANTIOXIDANT ACTIVITY OF 10 VEGETABLES. . 2015; 135 - 141.
IEEE	SAYIN F,ALKAN S "THE EFFECT OF PICKLING ON TOTAL PHENOLIC CONTENTS AND ANTIOXIDANT ACTIVITY OF 10 VEGETABLES." , ss.135 - 141, 2015.
ISNAD	SAYIN, F. Kübra - ALKAN, S Burçin. "THE EFFECT OF PICKLING ON TOTAL PHENOLIC CONTENTS AND ANTIOXIDANT ACTIVITY OF 10 VEGETABLES". (2015), 135-141.

APA	SAYIN F, ALKAN S (2015). THE EFFECT OF PICKLING ON TOTAL PHENOLIC CONTENTS AND ANTIOXIDANT ACTIVITY OF 10 VEGETABLES. Journal of Food and Health Science, 1(3), 135 - 141.
Chicago	SAYIN F. Kübra,ALKAN S Burçin THE EFFECT OF PICKLING ON TOTAL PHENOLIC CONTENTS AND ANTIOXIDANT ACTIVITY OF 10 VEGETABLES. Journal of Food and Health Science 1, no.3 (2015): 135 - 141.
MLA	SAYIN F. Kübra,ALKAN S Burçin THE EFFECT OF PICKLING ON TOTAL PHENOLIC CONTENTS AND ANTIOXIDANT ACTIVITY OF 10 VEGETABLES. Journal of Food and Health Science, vol.1, no.3, 2015, ss.135 - 141.
AMA	SAYIN F,ALKAN S THE EFFECT OF PICKLING ON TOTAL PHENOLIC CONTENTS AND ANTIOXIDANT ACTIVITY OF 10 VEGETABLES. Journal of Food and Health Science. 2015; 1(3): 135 - 141.
Vancouver	SAYIN F,ALKAN S THE EFFECT OF PICKLING ON TOTAL PHENOLIC CONTENTS AND ANTIOXIDANT ACTIVITY OF 10 VEGETABLES. Journal of Food and Health Science. 2015; 1(3): 135 - 141.
IEEE	SAYIN F,ALKAN S "THE EFFECT OF PICKLING ON TOTAL PHENOLIC CONTENTS AND ANTIOXIDANT ACTIVITY OF 10 VEGETABLES." Journal of Food and Health Science, 1, ss.135 - 141, 2015.
ISNAD	SAYIN, F. Kübra - ALKAN, S Burçin. "THE EFFECT OF PICKLING ON TOTAL PHENOLIC CONTENTS AND ANTIOXIDANT ACTIVITY OF 10 VEGETABLES". Journal of Food and Health Science 1/3 (2015), 135-141.