Scopus
🔓 Açık Erişim YÖKSİS Eşleşti
Evaluation of black grape pomace, a fruit juice by-product, in shalgam juice production: Effect on phenolic compounds, anthocyanins, resveratrol, tannin, and in vitro antioxidant activity
Food Science and Nutrition · Haziran 2024
YÖKSİS Kayıtları
Evaluation of black grape pomace, a fruit juice by-product, in shalgam juice production: Effect on phenolic compounds, anthocyanins, resveratrol, tannin, and in vitro antioxidant activity
Food Science & Nutrition · 2024 SCI-Expanded
ARAŞTIRMA GÖREVLİSİ AYŞE NUR BULUT →
Evaluation of black grape pomace, a fruit juice by-product, in shalgam juice production: Effect on phenolic compounds, anthocyanins, resveratrol, tannin, and in vitro antioxidant activity
Food Science & Nutrition · 2024 SCI-Expanded
PROFESÖR MEHMET AKBULUT →
Evaluation of black grape pomace, a fruit juice by-product, in shalgam juice production: Effect on phenolic compounds, anthocyanins, resveratrol, tannin, and in vitro antioxidant activity
Food Science & Nutrition · 2024 SCI-Expanded
PROFESÖR HACER ÇOKLAR →
Evaluation of black grape pomace, a fruit juice by‐product, in shalgam juice production: Effect on phenolic compounds, anthocyanins, resveratrol, tannin, and in vitro antioxidant activity
Food Science & Nutrition · 2024 SCI-Expanded
ARAŞTIRMA GÖREVLİSİ AYŞE NUR BULUT →
Makale Bilgileri
DergiFood Science and Nutrition
Yayın TarihiHaziran 2024
Cilt / Sayfa12 · 4372-4384
Scopus ID2-s2.0-85189523205
Erişim🔓 Açık Erişim
Özet
The aims of this research were to investigate the usability of black grape pomace in the production of shalgam juice, which is a traditional fermented Turkish beverage, to transform the pomace into the high value-added product and to enrich the shalgam juice with phenolic compounds. Black grape pomace and black carrot were used as the sources of polyphenols and five different formulations were obtained according to the amounts of black carrot and black grape pomace. During the fermentation, the samples were taken at different periods and analyzed for anthocyanins, phenolic compounds, antioxidant activity, and tannin content. Gentisic, caffeic, ferulic, coumaric, and chlorogenic acids, catechin, glucosides of kaemferol and isorhamnetin, resveratrol, rutin, cyanidin-3-xylosylglucosylgalactoside, cyanidin-3-xylosylgalactoside, cyanidin-3-xylosylglucosylgalactoside acylated with sinapic acid, ferulic acid, or coumaric acid, and glucosides of cyanidin, petunidin, and malvidin were identified in the shalgam juices that contained both black grape pomace and black carrot in their formulation. Some of these polyphenols were not detected detect in the shalgam juices that were produced from only the black carrot or black grape pomace. During the fermentation, a decrease in the amount of anthocyanins originated from black carrots and an increase in the amount of anthocyanins orginated from black grape pomace were determined. Black grape pomace addition to the formulation before the fermentation caused an increase in the amount of tannin in the shalgam juice samples. Consequently, it is thought that black grape pomace can be fruitfully evaluated in shalgam juice production and can be enhanced by polyphenolic profile of shalgam juice.
Yazarlar (4)
1
Mehmet Akbulut
ORCID: 0000-0001-5621-8293
2
Hacer Çoklar
ORCID: 0000-0002-4948-0960
3
Ayşe Nur Bulut
ORCID: 0000-0003-1637-1773
4
Said Reza Hosseini
Anahtar Kelimeler
anthocyanins
fermented black carrot juice
lactic acid fermentation
resveratrol
tannin
waste utilization
Kurumlar
Selçuk Üniversitesi
Selçuklu Turkey
Metrikler
13
Atıf
4
Yazar
6
Anahtar Kelime