Effect of fermentation on anthocyanin stability and <i>in vitro</i> bioaccessibility during shalgam (şalgam) beverage production

Toktaş, Betül; Bildik, Fatih; Özçelik, Beraat

doi:10.1002/jsfa.8806

Cited by 25 publications

(23 citation statements)

References 37 publications

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“…As reported in Table 1, the extracts had high amounts of total phenolic and flavonoid compounds. The high levels of the total phenolic and flavonoid content found in our extracts are in a similar range as reported in the literature for different varieties of the same vegetables that were included in this study [6,15,16,17,18,19].…”

Section: Resultssupporting

confidence: 86%

“…The concentration of phenolic compounds in red onion was 141.1 mg/100 g FW in our study, and the study with which we compared had 6.61 mg/g DW [6]. Additionally, the concentration that we obtained in black carrot was 167.4 mg/100 g FW, whereas 112.7 mg/g DW was reported in a previous study [18]. The differences in values are mostly due to the reporting the concentrations either in fresh or dry weight.…”

Section: Resultssupporting

confidence: 59%

“…The differences in values are mostly due to the reporting the concentrations either in fresh or dry weight. We reported as fresh weight in our study, whereas Akanitapichat, Lisanti, and Toktas reported dry weight in the studies [6,16,18]. Additional factors that cause the variation in the results could be samples preparation, cultivation method, harvesting time, and such.…”

Section: Resultsmentioning

confidence: 57%

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Phytochemical Characterization of Five Edible Purple-Reddish Vegetables: Anthocyanins, Flavonoids, and Phenolic Acid Derivatives

et al. 2019

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Vegetables comprise a significant portion of our daily diet with their high content in nutrients including fiber, vitamins, minerals, as well as phenolic compounds. Vegetable consumption has been shown to be positively associated with the prevention of several degenerative diseases thanks to their bioactive compounds. Accordingly, five selected vegetables, namely, red chicory, red onion, eggplant, purple sweet potato, and black carrot were thoroughly assessed for their phenolic content in this study. For this purpose, the total phenolic and flavonoid content of these five vegetables and their antioxidant activities that are based on three common methods ABTS radical cation decolorization assay (ABTS), Cupric Ion Reducing Antioxidant Capacity (CUPRAC), and DPPH scavenging activity assay were determined. Additionally, HPLC-PDA/Electrospray ionization coupled with mass spectrometry (HPLC-PDA/-ESI+-MS)-based identification and quantification of the members belonging to polyphenols present in each vegetable were determined. Statistical correlations between antioxidant activities and the specific type of phenolic compounds, such as anthocyanins, flavonoids, anthocyanins, and phenolic acids were further elucidated. Phenolic acids (chlorogenic and syringic acids) were found to be the most abundant compounds that are present in all samples. Among the anthocyanins, cyaniding derivatives were present in all vegetables. In terms of their antioxidant activities, the analyzed vegetables were ranked as red chicory > purple sweet potato > black carrot > eggplant > red onion, in descending order. Superior antioxidant activities exhibited by red chicory and purple sweet potato were attributed to the high content of phenolic compounds, especially flavonols (quercetin-3,4-O-diglucoside) in red chicory and anthocyanins (peonidin-3-caffeoyl p-hydroxybenzoylsophoroside-5-glucoside) in purple sweet potato.

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Section: Resultssupporting

confidence: 86%

Section: Resultssupporting

confidence: 59%

Section: Resultsmentioning

confidence: 57%

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Phytochemical Characterization of Five Edible Purple-Reddish Vegetables: Anthocyanins, Flavonoids, and Phenolic Acid Derivatives

et al. 2019

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“…As a result of sensory evaluation, the shalgam sample with 20% black carrot was the favorite [72]. Toktaş [73] produced shalgam in the laboratory by the direct method and took shalgam samples that were kept for a month after they were produced from three different local markets in Istanbul for comparison purposes. Analysis was performed on the samples collected on the 1st, 12th, and 24th days of fermentation, with three different commercial shalgam beverages, black carrot, and bulgur extracts.…”

Section: Studies On Shalgammentioning

confidence: 99%

A Traditional Turkish Fermented Non-Alcoholic Beverage, “Shalgam”

Çoşkun

2017

Beverages

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Shalgam is a traditional Turkish beverage produced by lactic acid fermentation. Shalgam is also sold in markets in some European cities. In shalgam production, bulgur flour (formed during the crushing process, it is the part that remains under the sieve after breaking the outer shells of boiled dried wheat for processing), salt, water, purple carrot, turnip, and sometimes red beet is used. The traditional method of production can take 10-12 days. Commercial production takes 4-5 days. Shalgam is a probiotic food and a good source of nutrients. It helps regulate the pH of the digestive system. It contains β-carotene, group B vitamins, calcium, potassium, and iron. People also use it as a medicine because of its antiseptic agents. Shalgam consumption should be increased and become worldwide.

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“…Since the fermentation increases the taste, aroma, composition, nutritive value and shelf life of nutrients, it is possible to find fermented products (cheese, yoghurt, pickles, kefir, boza, tarhana and turnip juice) in every society [1][2][3]. Turnip juice is one of the fermented products to be produced locally and is defined as an extract, purple carrot (Daucus carota), turnip (Brassica rapa) and if desired, a product that is obtained by mixing turnip juice, bulgur flour, sour paste [4,5].…”

Section: Introductionmentioning

confidence: 99%

Investigation of removal of anthocyanin in turnip juice wastewater by using different adsorbents

et al. 2019

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The aim of this study is to eliminate the colour pigment of anthocyanin in the composition of turnip juice under different experimental conditions using low cost adsorbents (eggshells, pumpkin seed hulls, almond shells, black-green-red tea wastes, natural clay material). For this purpose, a series of discrete adsorption experiments were performed. Contact time for each set of experiments, adsorbent amount, mixing speed and temperature were fixed at 30 min, 2 g, 150 rpm and 20 °C. The effects of pH change of wastewater (acidic-neutral-basic) on colour removal and adsorption process were examined. The most important advantage of using such adsorbents is their ability to solve colour pollution problem as effective and economical adsorption. As a result of the studies, the colour parameter of the anthocyanins was removed from the wastewater at a low rate (14.08%).

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Effect of fermentation on anthocyanin stability and in vitro bioaccessibility during shalgam (şalgam) beverage production

Abstract: The degradation of phenolics and anthocyanins was observed after bioaccessibility tests. © 2017 Society of Chemical Industry.

Cited by 25 publications

References 37 publications

Phytochemical Characterization of Five Edible Purple-Reddish Vegetables: Anthocyanins, Flavonoids, and Phenolic Acid Derivatives

Phytochemical Characterization of Five Edible Purple-Reddish Vegetables: Anthocyanins, Flavonoids, and Phenolic Acid Derivatives

A Traditional Turkish Fermented Non-Alcoholic Beverage, “Shalgam”

Investigation of removal of anthocyanin in turnip juice wastewater by using different adsorbents

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