Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/5804
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dc.contributor.authorSürek, Ece-
dc.contributor.authorNilufer Erdil, Dilara-
dc.date.accessioned2017-06-29T08:00:42Z-
dc.date.available2017-06-29T08:00:42Z-
dc.date.issued2016-01-
dc.identifier.citationSürek, E., and Nilufer Erdil, D. (2016). Phenolic contents, antioxidant activities and potential bioaccessibilities of industrial pomegranate nectar processing wastes. International Journal of Food Science and Technology, 51(1), 231-239. doi:10.1111/ijfs.13000en_US
dc.identifier.issn0950-5423-
dc.identifier.urihttp://doi.org/10.1111/ijfs.13000-
dc.identifier.urihttp://hdl.handle.net/11147/5804-
dc.description.abstractAntioxidant potential and bioaccessibility of co-products from industrial pasteurised pomegranate nectar (PN) processing such as peel (PP), press cake (PC) and precipitate after clarification (PAC) in comparison with raw material (arils) and final products (CON and PN) were determined. Total phenolic (TPC), flavonoid (TFC), anthocyanin (TAC), tannin contents (TTC) and antioxidant activity (TAA) were determined besides identifying major phenolics and investigating in vitro bioaccessibility after gastrointestinal (GI) digestion. PP showed the highest values, except for TAC. Phenolics (12.7-43.0%) were found to be more stable than anthocyanins (0.6-2.1%) after in vitro GI digestion. PAC was found to be a better source for anthocyanins than CON and also showed higher phenolic bioaccessibility (28.8%) than PN (19.6%). PC and PAC possessed as much TPC, TFC, TTC and TAA levels as CON, with some exceptions. Therefore, these results indicated that not only PP but also PC and PAC should be valorised as a good source for phenolics and anthocyanins.en_US
dc.description.sponsorshipEU 7th Frame ATHENA Projecten_US
dc.language.isoenen_US
dc.publisherJohn Wiley and Sons Inc.en_US
dc.relation.ispartofInternational Journal of Food Science and Technologyen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAntioxidant activityen_US
dc.subjectBioaccessibilityen_US
dc.subjectIn vitro digestionen_US
dc.subjectNectaren_US
dc.subjectPomegranateen_US
dc.subjectPress cakeen_US
dc.subjectWasteen_US
dc.titlePhenolic contents, antioxidant activities and potential bioaccessibilities of industrial pomegranate nectar processing wastesen_US
dc.typeArticleen_US
dc.authoridTR60109en_US
dc.institutionauthorSürek, Ece-
dc.departmentİzmir Institute of Technology. Food Engineeringen_US
dc.identifier.volume51en_US
dc.identifier.issue1en_US
dc.identifier.startpage231en_US
dc.identifier.endpage239en_US
dc.identifier.wosWOS:000367667900028en_US
dc.identifier.scopus2-s2.0-84955211826en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.doi10.1111/ijfs.13000-
dc.relation.doi10.1111/ijfs.13000en_US
dc.coverage.doi10.1111/ijfs.13000en_US
dc.identifier.wosqualityQ2-
dc.identifier.scopusqualityQ1-
item.openairetypeArticle-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.fulltextWith Fulltext-
item.languageiso639-1en-
item.cerifentitytypePublications-
item.grantfulltextopen-
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
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