Industrial freezing effects on the content and bioaccessibility of spinach (Spinacia oleracea L.) polyphenols
BACKGROUND Spinach is well recognized as a functional food owing to its diverse nutritional composition, including polyphenols. Freezing is an efficient preservation method that is used to maintain the physical and nutritional characteristics and extend the shelf life of spinach. The aim of this stu...
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| Veröffentlicht in: | Journal of the science of food and agriculture 2020-08, Vol.100 (11), p.4190-4198 |
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| creator | Kamiloglu, Senem |
| description | BACKGROUND
Spinach is well recognized as a functional food owing to its diverse nutritional composition, including polyphenols. Freezing is an efficient preservation method that is used to maintain the physical and nutritional characteristics and extend the shelf life of spinach. The aim of this study was to determine the changes in polyphenols in the samples taken from various production steps of the industrial freezing process of spinach, and to evaluate the bioaccessibility of these bioactive compounds for raw material, by‐product, and frozen product using the standardized in vitro digestion model simulating the digestion in the mouth, stomach, and intestine.
RESULTS
Ultra‐performance liquid chromatography coupled to electrospray ionization tandem mass spectrometry and high‐performance liquid chromatography equipped with photodiode array detection analysis of spinach samples led to the identification of eight flavonoids and two phenolic acids. The changes occurring in flavonoids after blanching, chopping, and freezing steps were statistically not significant compared with the raw material (P > 0.05). On the other hand, by‐product was found to contain significantly lower amounts of flavonoids (98% in total) and phenolic acids (90% in total) (P |
| doi_str_mv | 10.1002/jsfa.10458 |
| format | Article |
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Spinach is well recognized as a functional food owing to its diverse nutritional composition, including polyphenols. Freezing is an efficient preservation method that is used to maintain the physical and nutritional characteristics and extend the shelf life of spinach. The aim of this study was to determine the changes in polyphenols in the samples taken from various production steps of the industrial freezing process of spinach, and to evaluate the bioaccessibility of these bioactive compounds for raw material, by‐product, and frozen product using the standardized in vitro digestion model simulating the digestion in the mouth, stomach, and intestine.
RESULTS
Ultra‐performance liquid chromatography coupled to electrospray ionization tandem mass spectrometry and high‐performance liquid chromatography equipped with photodiode array detection analysis of spinach samples led to the identification of eight flavonoids and two phenolic acids. The changes occurring in flavonoids after blanching, chopping, and freezing steps were statistically not significant compared with the raw material (P > 0.05). On the other hand, by‐product was found to contain significantly lower amounts of flavonoids (98% in total) and phenolic acids (90% in total) (P < 0.05) compared with the raw material. Furthermore, after in vitro digestion, frozen spinach was found to contain higher amounts of bioaccessible flavonoids (15% in total) and phenolic acids (16% in total) compared with fresh spinach.
CONCLUSION
Overall, the current study highlighted that industrial freezing might be a good strategy to preserve the polyphenol content of fresh spinach as well as to enhance the total amount of bioaccessible polyphenols.</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.10458</identifier><identifier>PMID: 32378227</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>Antioxidants - chemistry ; Antioxidants - metabolism ; Bioactive compounds ; Bioavailability ; Blanching ; by‐product ; Chromatography ; Chromatography, High Pressure Liquid ; Computer simulation ; Cutting ; Digestion ; Flavonoids ; Flavonoids - chemistry ; Food Preservation - methods ; Freezing ; Functional foods & nutraceuticals ; Humans ; in vitro digestion ; individual quick freezing ; Intestine ; Ionization ; Liquid chromatography ; Mass Spectrometry ; Mass spectroscopy ; Models, Biological ; Phenolic acids ; Phenols ; Photodiodes ; Plant Leaves - chemistry ; Plant Leaves - metabolism ; Polyphenols ; Polyphenols - chemistry ; Polyphenols - metabolism ; Preservation ; Shelf life ; Spinach ; Spinacia oleracea - chemistry ; Spinacia oleracea - metabolism ; Statistical analysis ; Statistical methods</subject><ispartof>Journal of the science of food and agriculture, 2020-08, Vol.100 (11), p.4190-4198</ispartof><rights>2020 Society of Chemical Industry</rights><rights>2020 Society of Chemical Industry.</rights><rights>Copyright © 2020 Society of Chemical Industry</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3578-d2dd87cb2fcc29bdcb3c5fd1aa4f6f43a37e613a6a71e90960e3cf5eb7e6871e3</citedby><cites>FETCH-LOGICAL-c3578-d2dd87cb2fcc29bdcb3c5fd1aa4f6f43a37e613a6a71e90960e3cf5eb7e6871e3</cites><orcidid>0000-0003-3902-4360</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.10458$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.10458$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1416,27922,27923,45572,45573</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/32378227$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Kamiloglu, Senem</creatorcontrib><title>Industrial freezing effects on the content and bioaccessibility of spinach (Spinacia oleracea L.) polyphenols</title><title>Journal of the science of food and agriculture</title><addtitle>J Sci Food Agric</addtitle><description>BACKGROUND
Spinach is well recognized as a functional food owing to its diverse nutritional composition, including polyphenols. Freezing is an efficient preservation method that is used to maintain the physical and nutritional characteristics and extend the shelf life of spinach. The aim of this study was to determine the changes in polyphenols in the samples taken from various production steps of the industrial freezing process of spinach, and to evaluate the bioaccessibility of these bioactive compounds for raw material, by‐product, and frozen product using the standardized in vitro digestion model simulating the digestion in the mouth, stomach, and intestine.
RESULTS
Ultra‐performance liquid chromatography coupled to electrospray ionization tandem mass spectrometry and high‐performance liquid chromatography equipped with photodiode array detection analysis of spinach samples led to the identification of eight flavonoids and two phenolic acids. The changes occurring in flavonoids after blanching, chopping, and freezing steps were statistically not significant compared with the raw material (P > 0.05). On the other hand, by‐product was found to contain significantly lower amounts of flavonoids (98% in total) and phenolic acids (90% in total) (P < 0.05) compared with the raw material. Furthermore, after in vitro digestion, frozen spinach was found to contain higher amounts of bioaccessible flavonoids (15% in total) and phenolic acids (16% in total) compared with fresh spinach.
CONCLUSION
Overall, the current study highlighted that industrial freezing might be a good strategy to preserve the polyphenol content of fresh spinach as well as to enhance the total amount of bioaccessible polyphenols.</description><subject>Antioxidants - chemistry</subject><subject>Antioxidants - metabolism</subject><subject>Bioactive compounds</subject><subject>Bioavailability</subject><subject>Blanching</subject><subject>by‐product</subject><subject>Chromatography</subject><subject>Chromatography, High Pressure Liquid</subject><subject>Computer simulation</subject><subject>Cutting</subject><subject>Digestion</subject><subject>Flavonoids</subject><subject>Flavonoids - chemistry</subject><subject>Food Preservation - methods</subject><subject>Freezing</subject><subject>Functional foods & nutraceuticals</subject><subject>Humans</subject><subject>in vitro digestion</subject><subject>individual quick freezing</subject><subject>Intestine</subject><subject>Ionization</subject><subject>Liquid chromatography</subject><subject>Mass Spectrometry</subject><subject>Mass spectroscopy</subject><subject>Models, Biological</subject><subject>Phenolic acids</subject><subject>Phenols</subject><subject>Photodiodes</subject><subject>Plant Leaves - chemistry</subject><subject>Plant Leaves - metabolism</subject><subject>Polyphenols</subject><subject>Polyphenols - chemistry</subject><subject>Polyphenols - metabolism</subject><subject>Preservation</subject><subject>Shelf life</subject><subject>Spinach</subject><subject>Spinacia oleracea - chemistry</subject><subject>Spinacia oleracea - metabolism</subject><subject>Statistical analysis</subject><subject>Statistical methods</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp9kUtPHDEQhC2UCDaES35AZCmXBWmIH_PyEa0gEK3EAThbHk8765XXntgzQsOvx7AkBw6cutT9qdSqQugbJeeUEPZzm4zKqqzaA7SgRDQFIZR8Qot8ZEVFS3aEvqS0JYQIUdeH6Igz3rSMNQu0u_H9lMZolcMmAjxZ_weDMaDHhIPH4wawDn4EP2Lle9zZoLSGlGxnnR1nHAxOg_VKb_Dy7lVYhYODqDQovD4_xUNw87ABH1z6ij4b5RKcvM1j9HB1eb-6Lta3v25WF-tC86ppi571fdvojhmtmeh63XFdmZ4qVZralFzxBmrKVa0aCoKImgDXpoIur9u84sdoufcdYvg7QRrlziYNzikPYUqScSFaLjgVGf3xDt2GKfr8nWQly6ly2vBMne0pHUNKEYwcot2pOEtK5EsJ8qUE-VpChr-_WU7dDvr_6L_UM0D3wKN1MH9gJX_fXV3sTZ8By4SS9g</recordid><startdate>20200830</startdate><enddate>20200830</enddate><creator>Kamiloglu, Senem</creator><general>John Wiley & Sons, Ltd</general><general>John Wiley and Sons, Limited</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0003-3902-4360</orcidid></search><sort><creationdate>20200830</creationdate><title>Industrial freezing effects on the content and bioaccessibility of spinach (Spinacia oleracea L.) polyphenols</title><author>Kamiloglu, Senem</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3578-d2dd87cb2fcc29bdcb3c5fd1aa4f6f43a37e613a6a71e90960e3cf5eb7e6871e3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Antioxidants - chemistry</topic><topic>Antioxidants - metabolism</topic><topic>Bioactive compounds</topic><topic>Bioavailability</topic><topic>Blanching</topic><topic>by‐product</topic><topic>Chromatography</topic><topic>Chromatography, High Pressure Liquid</topic><topic>Computer simulation</topic><topic>Cutting</topic><topic>Digestion</topic><topic>Flavonoids</topic><topic>Flavonoids - chemistry</topic><topic>Food Preservation - methods</topic><topic>Freezing</topic><topic>Functional foods & nutraceuticals</topic><topic>Humans</topic><topic>in vitro digestion</topic><topic>individual quick freezing</topic><topic>Intestine</topic><topic>Ionization</topic><topic>Liquid chromatography</topic><topic>Mass Spectrometry</topic><topic>Mass spectroscopy</topic><topic>Models, Biological</topic><topic>Phenolic acids</topic><topic>Phenols</topic><topic>Photodiodes</topic><topic>Plant Leaves - chemistry</topic><topic>Plant Leaves - metabolism</topic><topic>Polyphenols</topic><topic>Polyphenols - chemistry</topic><topic>Polyphenols - metabolism</topic><topic>Preservation</topic><topic>Shelf life</topic><topic>Spinach</topic><topic>Spinacia oleracea - chemistry</topic><topic>Spinacia oleracea - metabolism</topic><topic>Statistical analysis</topic><topic>Statistical methods</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Kamiloglu, Senem</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Ecology Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Virology and AIDS 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>AIDS and Cancer Research Abstracts</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>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Kamiloglu, Senem</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Industrial freezing effects on the content and bioaccessibility of spinach (Spinacia oleracea L.) polyphenols</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J Sci Food Agric</addtitle><date>2020-08-30</date><risdate>2020</risdate><volume>100</volume><issue>11</issue><spage>4190</spage><epage>4198</epage><pages>4190-4198</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><abstract>BACKGROUND
Spinach is well recognized as a functional food owing to its diverse nutritional composition, including polyphenols. Freezing is an efficient preservation method that is used to maintain the physical and nutritional characteristics and extend the shelf life of spinach. The aim of this study was to determine the changes in polyphenols in the samples taken from various production steps of the industrial freezing process of spinach, and to evaluate the bioaccessibility of these bioactive compounds for raw material, by‐product, and frozen product using the standardized in vitro digestion model simulating the digestion in the mouth, stomach, and intestine.
RESULTS
Ultra‐performance liquid chromatography coupled to electrospray ionization tandem mass spectrometry and high‐performance liquid chromatography equipped with photodiode array detection analysis of spinach samples led to the identification of eight flavonoids and two phenolic acids. The changes occurring in flavonoids after blanching, chopping, and freezing steps were statistically not significant compared with the raw material (P > 0.05). On the other hand, by‐product was found to contain significantly lower amounts of flavonoids (98% in total) and phenolic acids (90% in total) (P < 0.05) compared with the raw material. Furthermore, after in vitro digestion, frozen spinach was found to contain higher amounts of bioaccessible flavonoids (15% in total) and phenolic acids (16% in total) compared with fresh spinach.
CONCLUSION
Overall, the current study highlighted that industrial freezing might be a good strategy to preserve the polyphenol content of fresh spinach as well as to enhance the total amount of bioaccessible polyphenols.</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><pmid>32378227</pmid><doi>10.1002/jsfa.10458</doi><tpages>9</tpages><orcidid>https://orcid.org/0000-0003-3902-4360</orcidid></addata></record> |
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| subjects | Antioxidants - chemistry Antioxidants - metabolism Bioactive compounds Bioavailability Blanching by‐product Chromatography Chromatography, High Pressure Liquid Computer simulation Cutting Digestion Flavonoids Flavonoids - chemistry Food Preservation - methods Freezing Functional foods & nutraceuticals Humans in vitro digestion individual quick freezing Intestine Ionization Liquid chromatography Mass Spectrometry Mass spectroscopy Models, Biological Phenolic acids Phenols Photodiodes Plant Leaves - chemistry Plant Leaves - metabolism Polyphenols Polyphenols - chemistry Polyphenols - metabolism Preservation Shelf life Spinach Spinacia oleracea - chemistry Spinacia oleracea - metabolism Statistical analysis Statistical methods |
| title | Industrial freezing effects on the content and bioaccessibility of spinach (Spinacia oleracea L.) polyphenols |
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