The Use of Organic Sun-Dried Fruits for Delivery of Phenolic Compounds

Yıl 2022, Cilt: 9 Sayı: 2, 238 - 247, 15.06.2022

Gökhan Dervişoğlu , Ahmet Yemenicioğlu

https://doi.org/10.21448/ijsm.1078277

Öz

The aim of this study is to characterize and increase the total soluble (water soluble + alcohol soluble) phenolic (SPCT) and flavonoid content (SFCT) and total soluble free radical scavenging based antioxidant capacity (SACT) of major sun-dried fruits such as raisins, figs, prunes and apricots. Due to their high insoluble dietary fiber content, the bound antioxidant capacity formed 61 to 67% of the overall antioxidant capacity (water soluble + alcohol soluble + bound) of sun-dried fruits. The SPCT, SFCT and SACT of sun-dried fruits changed between 1675 and 3860 µg catechin/g (d.w.), 161 and 495 µg catechin/g (d.w.) and 13 and 28.5 µmol Trolox/kg (d.w.), respectively. The incorporation of green tea polyphenols into sun-dried raisins, figs and apricots by controlled rehydration conducted in green tea extracts increased their SPCT, SFCT and SACT 1.5 to 1.8 fold, 1.3 to 1.6 fold, and 1.5 to 2.6 fold, respectively. The method applied caused limited increases in SPCT (1.1 fold) and SFCT (1.2 fold) of prunes, but it increased SACT of these fruits 1.6 fold. This study showed the possibility of using sun-dried fruits not only as source of dietary fiber, but also for delivery of phenolic compounds. The methods used in this study for delivery of green tea phenolic compounds to selected organic sun-dried fruits could be an alternative method to increase intake of these invaluable antioxidant compounds and increase functionality of sun-dried fruits which are already accepted as good source of dietary fiber.

Anahtar Kelimeler

Sun-dried fruits, Green tea polyphenols, Phenolic content, Antioxidant capacity, Phenolic enrichment

Kaynakça

• Barros, F., Awika, J.M., & Rooney, L.W. (2012). Interaction of tannins and other sorghum phenolic compounds with starch and effects on in vitro starch digestibility. J Agric Food Chem, 60(46), 11609-11617. https://doi.org/10.1021/jf3034539
• Betoret, N., Puente, L., Diaz, M.J., Pagan, M.J., Garcia, M.J., Gras, M.L., . . . Fito, P. (2003). Development of probiotic-enriched dried fruits by vacuum impregnation. Journal of Food Engineering, 56(2-3), 273-277. https://doi.org/10.1016/S0260-8774(02)00268-6
• Blažeković, B., Štefan, M.B., Babac, M., & Vladimir-Knežević, S. (2012). Plant Polyphenols as Antioxidants Influencing the Human Health. In V. Rao (Ed.), Phytochemicals as Nutraceuticals - Global Approaches to Their Role in Nutrition and Health (pp. 155-180): InTech.
• Chang, S.K., Alasalvar, C., & Shahidi, F. (2016). Review of dried fruits: Phytochemicals, antioxidant efficacies, and health benefits. Journal of Functional Foods, 21, 113-132. https://doi.org/10.1016/j.jff.2015.11.034
• Han, H., & Baik, B.K. (2008). Antioxidant activity and phenolic content of lentils (Lens culinaris), chickpeas (Cicer arietinumL.), peas (Pisum sativumL.) and soybeans (Glycine max), and their quantitative changes during processing. International Journal of Food Science & Technology, 43(11), 1971 1978. https://doi.org/10.1111/j.1365 2621.2008.01800.x
• Jia, Z., Tang, M.C., & Wu, J.M. (1999). The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chemistry, 64(4), 555-559. https://doi.org/10.1016/S0308-8146(98)00102-2
• Kamiloğlu, S., Paslı, A.A., Çapanoğlu, E., & Özçelik, B. (2014). Investigating the in vitro bioavailability of flavonoids during consumption of dried fruits with nuts. GIDA - Journal of Food, 39(4), 227-233.
• Karadeniz, F., Durst, R.W., & Wrolstad, R.E. (2000). Polyphenolic composition of raisins. J Agric Food Chem, 48(11), 5343-5350.
• Kendall, C.W.C., Esfahani, A., & Jenkins, D.J.A. (2010). The link between dietary fibre and human health. Food Hydrocolloids, 24(1), 42 48. https://doi.org/10.1016/j.foodhyd.2009.08.002
• Palafox-Carlos, H., Ayala-Zavala, J.F., & Gonzalez-Aguilar, G.A. (2011). The role of dietary fiber in the bioaccessibility and bioavailability of fruit and vegetable antioxidants. J Food Sci, 76(1), R6-R15. https://doi.org/10.1111/j.1750-3841.2010.01957.x
• Pandey, K.B., & Rizvi, S.I. (2009). Plant polyphenols as dietary antioxidants in human health and disease. Oxidative Medicine and Cellular Longevity, 2(5), 270-278.
• Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., & Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med, 26(9-10), 1231-1237.
• Rêgo, A., Freixo, R., Silva, J., Gibbs, P., Morais, A.M.M.B., & Teixeira, P. (2013). A Functional Dried Fruit Matrix Incorporated with Probiotic Strains: Lactobacillus Plantarum and Lactobacillus Kefir. Focusing on Modern Food Industry (FMFI), 2(3), 138-143.
• Serpen, A., Capuano, E., Fogliano, V., & Gokmen, V. (2007). A new procedure to measure the antioxidant activity of insoluble food components. Journal of Agricultural and Food Chemistry, 55(19), 7676-7681. https://doi.org/10.1021/jf071291z
• Shimizu, M., & Weinstein, I.B. (2005). Modulation of signal transduction by tea catechins and related phytochemicals. Mutat Res, 591(1 2), 147 160. https://doi.org/10.1016/j.mrfmmm.2005.04.010
• Singleton, V.L., & Rossi, J.A. (1965). Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents. American Journal of Enology and Viticulture, 16(3), 144-158.
• Thielecke, F., & Boschmann, M. (2009). The potential role of green tea catechins in the prevention of the metabolic syndrome - a review. Phytochemistry, 70(1), 11-24. https://doi.org/10.1016/j.phytochem.2008.11.011
• Vallejo, F., Marín, J.G., & Tomás-Barberán, F.A. (2012). Phenolic compound content of fresh and dried figs (Ficus carica L.). Food Chemistry, 130(3), 485 492. https://doi.org/10.1016/j.foodchem.2011.07.032
• Williamson, G., & Carughi, A. (2010). Polyphenol content and health benefits of raisins. Nutr Res, 30(8), 511-519. https://doi.org/10.1016/j.nutres.2010.07.005
• Wu, Y., Chen, Z., Li, X., & Li, M. (2009). Effect of tea polyphenols on the retrogradation of rice starch. Food Research International, 42(2), 221 225. http://dx.doi.org/10.1016/j.foodres.2008.11.001
• Zaveri, N.T. (2006). Green tea and its polyphenolic catechins: medicinal uses in cancer and noncancer applications. Life Sci, 78(18), 2073 2080. https://doi.org/10.1016/j.lfs.2005.12.006