Assessment of the bioaccessibility of phenolic compounds and antioxidant activity in raw and pickled white cabbage and gherkins

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dc.contributor.authorKaşikçi M.B.
dc.contributor.authorBaǧdatlioǧlu N.
dc.date.accessioned2024-07-22T08:04:56Z
dc.date.available2024-07-22T08:04:56Z
dc.date.issued2022
dc.description.abstractWhite cabbage and gherkin are vegetables that are widely consumed as pickles as well as raw vegetables. In this research, we explored the effect of pickling on the bioaccessibility of phenolics and flavonoids and changes in antioxidant activity after in vitro digestion. In general, the pickling process enhances the bioaccessibility of phenolics and flavonoids in white cabbage and gherkin. The bioaccessibility of total phenolics (TP) in cabbages, pickled cabbages, gherkins, and pickled gherkins is determined as 125.2%, 185.1%, 369.2%, and 462%, respectively. In contrast, after in vitro digestion of raw and pickled vegetables, total antioxidant activity is reduced. So it can be concluded that both raw and pickled gherkins are good sources of bioaccessible phenolics and flavonoids. The consumption of these vegetables and their pickles is suggested to promote the reduction of diseases plagued by free radicals. © 2022 Codon Publications.
dc.identifier.DOI-ID10.15586/ijfs.v34i4.2267
dc.identifier.issn11201770
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/12899
dc.language.isoEnglish
dc.publisherCodon Publications
dc.rightsAll Open Access; Gold Open Access
dc.subjectFlavonoids
dc.subjectFree radicals
dc.subjectVegetables
dc.subjectAntioxidant activities
dc.subjectBioaccessibility
dc.subjectCabbage
dc.subjectFlavonoid
dc.subjectGherkin
dc.subjectIn-vitro digestions
dc.subjectPhenolic compounds
dc.subjectPhenolics
dc.subjectPickle
dc.subjectWhite cabbage
dc.subjectAntioxidants
dc.titleAssessment of the bioaccessibility of phenolic compounds and antioxidant activity in raw and pickled white cabbage and gherkins
dc.typeArticle

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