Changes in the bioaccessibility of citrus polyphenols during industrial freezing process
Summary Citrus fruits can be consumed fresh or they can be subjected to various processes including freezing to extend their shelf life. The aim of the current study was to evaluate the bioaccessibility of polyphenols in samples collected at different stages of the industrial freezing process of ora...
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| Veröffentlicht in: | International journal of food science & technology 2023-11, Vol.58 (11), p.5819-5828 |
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| container_title | International journal of food science & technology |
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| creator | Ozdemirli, Nurdan Kamiloglu, Senem |
| description | Summary
Citrus fruits can be consumed fresh or they can be subjected to various processes including freezing to extend their shelf life. The aim of the current study was to evaluate the bioaccessibility of polyphenols in samples collected at different stages of the industrial freezing process of oranges and grapefruits. The major polyphenols were identified and quantified using UPLC‐ESI‐MS/MS and HPLC‐PDA, respectively. In addition, spectrophotometric methods were employed to determine the total phenolic and flavonoid contents along with total antioxidant capacity. The results showed that the bioaccessibility of flavonoids from frozen citrus fruits (26%–64%) was found to be lower than that of fresh fruits (27%–127%). Similarly, bioaccessibility of phenolic acids from frozen oranges (64%–76%) was significantly lower than that of fresh fruits (126%–152%). On the contrary, phenolic acids of frozen grapefruits were found to be more bioaccessible compared to fresh fruits (64%–217% and 50%–95%, respectively).
Bioaccessibility of orange and grapefruit polyphenols during industrial freezing process. |
| doi_str_mv | 10.1111/ijfs.16685 |
| format | Article |
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Citrus fruits can be consumed fresh or they can be subjected to various processes including freezing to extend their shelf life. The aim of the current study was to evaluate the bioaccessibility of polyphenols in samples collected at different stages of the industrial freezing process of oranges and grapefruits. The major polyphenols were identified and quantified using UPLC‐ESI‐MS/MS and HPLC‐PDA, respectively. In addition, spectrophotometric methods were employed to determine the total phenolic and flavonoid contents along with total antioxidant capacity. The results showed that the bioaccessibility of flavonoids from frozen citrus fruits (26%–64%) was found to be lower than that of fresh fruits (27%–127%). Similarly, bioaccessibility of phenolic acids from frozen oranges (64%–76%) was significantly lower than that of fresh fruits (126%–152%). On the contrary, phenolic acids of frozen grapefruits were found to be more bioaccessible compared to fresh fruits (64%–217% and 50%–95%, respectively).
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Citrus fruits can be consumed fresh or they can be subjected to various processes including freezing to extend their shelf life. The aim of the current study was to evaluate the bioaccessibility of polyphenols in samples collected at different stages of the industrial freezing process of oranges and grapefruits. The major polyphenols were identified and quantified using UPLC‐ESI‐MS/MS and HPLC‐PDA, respectively. In addition, spectrophotometric methods were employed to determine the total phenolic and flavonoid contents along with total antioxidant capacity. The results showed that the bioaccessibility of flavonoids from frozen citrus fruits (26%–64%) was found to be lower than that of fresh fruits (27%–127%). Similarly, bioaccessibility of phenolic acids from frozen oranges (64%–76%) was significantly lower than that of fresh fruits (126%–152%). On the contrary, phenolic acids of frozen grapefruits were found to be more bioaccessible compared to fresh fruits (64%–217% and 50%–95%, respectively).
Bioaccessibility of orange and grapefruit polyphenols during industrial freezing process.</description><subject>Bioavailability</subject><subject>Citrus fruits</subject><subject>Flavonoids</subject><subject>Food preservation</subject><subject>Freezing</subject><subject>Fruits</subject><subject>Grapefruit</subject><subject>Grapefruit (Citrus paradisi L.)</subject><subject>hesperidin</subject><subject>in vitro digestion</subject><subject>individual quick freezing</subject><subject>Liquid chromatography</subject><subject>naringin</subject><subject>orange (Citrus sinensis L.)</subject><subject>Oranges</subject><subject>Phenolic acids</subject><subject>Phenols</subject><subject>Polyphenols</subject><subject>Shelf life</subject><subject>Spectrophotometry</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><sourceid>24P</sourceid><sourceid>WIN</sourceid><recordid>eNp9kE9LxDAUxIMouK5e_AQBb0LX_E97lMXVFcGDCt5C2r7uZqltTVqkfnpT69l3GXj8ZgYGoUtKVjTejTtUYUWVSuURWlCuZMIUo8doQTJJEikYP0VnIRwIIYxrsUDv671tdhCwa3C_B5y71hYFhOByV7t-xG2FC9f7IeCurcduD01bB1wO3jW7aCqH0Htna1x5gO_p1_l28p-jk8rWAS7-dIneNnev64fk6fl-u759SgrOtUy4IFITykrISlWkhPBUZRR4riWHstKaKwE6zWzJMykLkemSam0VySGXKmV8ia7m3Nj7OUDozaEdfBMrDUtjiOJUiEhdz1Th2xA8VKbz7sP60VBipuXMtJz5XS7CdIa_XA3jP6TZPm5eZs8PtWVxBA</recordid><startdate>202311</startdate><enddate>202311</enddate><creator>Ozdemirli, Nurdan</creator><creator>Kamiloglu, Senem</creator><general>Wiley Subscription Services, Inc</general><scope>24P</scope><scope>WIN</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope><orcidid>https://orcid.org/0000-0003-3902-4360</orcidid></search><sort><creationdate>202311</creationdate><title>Changes in the bioaccessibility of citrus polyphenols during industrial freezing process</title><author>Ozdemirli, Nurdan ; Kamiloglu, Senem</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3375-34057012de9d6c80038691e3b753edf77364e789ad3955c497d177a60beb56823</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><topic>Bioavailability</topic><topic>Citrus fruits</topic><topic>Flavonoids</topic><topic>Food preservation</topic><topic>Freezing</topic><topic>Fruits</topic><topic>Grapefruit</topic><topic>Grapefruit (Citrus paradisi L.)</topic><topic>hesperidin</topic><topic>in vitro digestion</topic><topic>individual quick freezing</topic><topic>Liquid chromatography</topic><topic>naringin</topic><topic>orange (Citrus sinensis L.)</topic><topic>Oranges</topic><topic>Phenolic acids</topic><topic>Phenols</topic><topic>Polyphenols</topic><topic>Shelf life</topic><topic>Spectrophotometry</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Ozdemirli, Nurdan</creatorcontrib><creatorcontrib>Kamiloglu, Senem</creatorcontrib><collection>Wiley Online Library Open Access</collection><collection>Wiley Free Content</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Biotechnology Research Abstracts</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Ozdemirli, Nurdan</au><au>Kamiloglu, Senem</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Changes in the bioaccessibility of citrus polyphenols during industrial freezing process</atitle><jtitle>International journal of food science & technology</jtitle><date>2023-11</date><risdate>2023</risdate><volume>58</volume><issue>11</issue><spage>5819</spage><epage>5828</epage><pages>5819-5828</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><abstract>Summary
Citrus fruits can be consumed fresh or they can be subjected to various processes including freezing to extend their shelf life. The aim of the current study was to evaluate the bioaccessibility of polyphenols in samples collected at different stages of the industrial freezing process of oranges and grapefruits. The major polyphenols were identified and quantified using UPLC‐ESI‐MS/MS and HPLC‐PDA, respectively. In addition, spectrophotometric methods were employed to determine the total phenolic and flavonoid contents along with total antioxidant capacity. The results showed that the bioaccessibility of flavonoids from frozen citrus fruits (26%–64%) was found to be lower than that of fresh fruits (27%–127%). Similarly, bioaccessibility of phenolic acids from frozen oranges (64%–76%) was significantly lower than that of fresh fruits (126%–152%). On the contrary, phenolic acids of frozen grapefruits were found to be more bioaccessible compared to fresh fruits (64%–217% and 50%–95%, respectively).
Bioaccessibility of orange and grapefruit polyphenols during industrial freezing process.</abstract><cop>Oxford</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1111/ijfs.16685</doi><tpages>5828</tpages><orcidid>https://orcid.org/0000-0003-3902-4360</orcidid><oa>free_for_read</oa></addata></record> |
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| subjects | Bioavailability Citrus fruits Flavonoids Food preservation Freezing Fruits Grapefruit Grapefruit (Citrus paradisi L.) hesperidin in vitro digestion individual quick freezing Liquid chromatography naringin orange (Citrus sinensis L.) Oranges Phenolic acids Phenols Polyphenols Shelf life Spectrophotometry |
| title | Changes in the bioaccessibility of citrus polyphenols during industrial freezing process |
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