Investigating the effect of harvest season on the bioaccessibility of bee pollen polyphenols by ultra-high performance liquid chromatography tandem mass spectrometry

Akpinar Bayizit, Arzu; Bekar, Erturk; Unal, Taha Turgut; Celik, M. Alpgiray; Acoglu Celik, Busra; Koc Alibasoglu, Elif; Sahin Dilmenler, Pinar; Yolci Omeroglu, Perihan; Copur, O. Utku; Kamiloglu, Senem

doi:10.1007/s00217-023-04316-8

Cited by 6 publications

(5 citation statements)

References 58 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Citrus peel polyphenols were identified using ultra‐performance liquid chromatography‐electrospray tandem mass spectrometry (UPLC‐ESI‐MS/MS) (Shimadzu LC–MS/MS 8060, Kyoto, Japan) fitted with a C18 column (100 × 3 mm, 3 μm; GL Sciences, Tokyo, Japan) as previously described 22 . Negative electrospray ionization mode was employed for the operation of the MS.…”

Section: Methodsmentioning

confidence: 99%

“…Citrus peel polyphenols were identified using ultra-performance liquid chromatography-electrospray tandem mass spectrometry (UPLC-ESI-MS/MS) (Shimadzu LC-MS/MS 8060, Kyoto, Japan) fitted with a C18 column (100 × 3 mm, 3 μm; GL Sciences, Tokyo, Japan) as previously described. 22 Negative electrospray ionization mode was employed for the operation of the MS. The spectra of the samples were recorded using multiple reaction monitoring mode and data acquisition was carried out with LabSolution software (Shimadzu Co.).…”

Section: Identification Of Polyphenolsmentioning

confidence: 99%

See 1 more Smart Citation

Influence of industrial blanching, cutting, and freezing treatments on in vitro gastrointestinal digestion stability of orange (Citrus sinensis L.) and lemon (Citrus limon L.) peel polyphenols

Ozdemirli,

Kamiloglu

2023

J Sci Food Agric

Self Cite

View full text Add to dashboard Cite

BACKGROUNDCitrus peels, which are often discarded as waste in the food‐processing industry, are rich sources of polyphenols. The aim of the current study was to investigate the influence of an industrial freezing process along with blanching and cutting pretreatments on the in vitro gastrointestinal digestion stability of orange (Citrus sinensis L.) and lemon (Citrus limon L.) peel polyphenols. The major polyphenols were identified and quantified with ultra‐performance liquid chromatography‐electrospray tandem mass spectrometry (UPLC‐ESI‐MS/MS) and high performance liquid chromatography‐photodiode array detector (HPLC‐PDA), respectively.RESULTSThe results revealed that hesperidin and chlorogenic acid were the predominant flavonoid and phenolic acids in orange peels whereas, for lemon peels, eriocitrin and caffeic acid were the dominant flavonoid and phenolic acids, respectively. Blanching pretreatment enhanced the levels of major flavonoids in orange and lemon peels (by 39–82% and 54–146%, respectively) (P < 0.05) after in vitro gastrointestinal digestion. On the other hand, the application of cutting treatment after blanching significantly reduced the levels of flavonoids (23–62%) (P < 0.05); however, there was no statistically significant difference between the phenolic acid levels of cut and uncut citrus peels. Overall, the bioaccessibility of individual flavonoids and phenolic acids from frozen orange peels was generally slightly lower than that of untreated peels (9–34% and 9–49%, respectively). Nevertheless, frozen lemon peels contained higher bioaccessible flavonoids and phenolic acids in comparison with untreated peels (40–172% and 32–98%, respectively).CONCLUSIONThese results suggest that industrial freezing steps could largely preserve the bioaccessibility of polyphenols in orange and lemon peels. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

show abstract

Section: Methodsmentioning

confidence: 99%

Section: Identification Of Polyphenolsmentioning

confidence: 99%

Influence of industrial blanching, cutting, and freezing treatments on in vitro gastrointestinal digestion stability of orange (Citrus sinensis L.) and lemon (Citrus limon L.) peel polyphenols

Ozdemirli,

Kamiloglu

2023

J Sci Food Agric

Self Cite

View full text Add to dashboard Cite

show abstract

“…For the identification of polyphenols, all samples were filtered through 0.22 µm membrane filters and injected into the UPLC-ESI-MS/MS (Shimadzu LC-MS/MS 8060, Kyoto, Japan) equipped with a C18 column (10 cm × 3 mm, 3 µm; GL Sciences, Tokyo, Japan) as previously described in the literature [26]. The flow rate was set at 0.4 mL/min and the injection volume was 10 µL.…”

Section: Identification Using Ultra High Performance Liquid Chromatog...mentioning

confidence: 99%

Bioaccessibility of Carotenoids and Polyphenols in Organic Butternut Squash (Cucurbita moschata): Impact of Industrial Freezing Process

Kamiloglu,

Koc Alibasoglu,

Acoglu Celik

et al. 2024

Foods

Self Cite

View full text Add to dashboard Cite

Butternut squash (Cucurbita moschata) is recognized as a functional food due to its abundant content of health-promoting compounds, including carotenoids and polyphenols. The aim of this study was to examine the impact of industrial freezing stages on the bioaccessibility of carotenoids and polyphenols in organic Butternut squash supplied for baby food. Identification and quantification of bioactive compounds were carried out using UPLC-ESI-MS/MS and HPLC-PDA, respectively. The results revealed that industrial freezing of squash did not cause a significant change in bioaccessibility of α- and β-carotene. On the other hand, frozen squash was found to contain higher levels of bioaccessible epicatechin (main flavonoid) (117.5 mg/kg) and syringic acid (main phenolic acid) (32.0 mg/kg) compared to fresh internal fruit. Moreover, the levels of bioaccessible epicatechin and syringic acid were found to be the highest in discarded pomace and seed sample (454.0 and 132.4 mg/kg, respectively). Overall, this study emphasized that industrial freezing could be an effective strategy for preserving carotenoid bioaccessibility in organic Butternut squash, while also enhancing the levels of bioaccessible polyphenols. In addition, we also demonstrated that pomace and seed, which are discarded as waste, have significant potential to be utilized as a food source rich in bioactive compounds.

show abstract

“…Identification of citrus polyphenols was carried out using UPLC-ESI-MS/MS (Shimadzu LC-MS/MS 8060; International Journal of Food Science and Technology 2023 Kyoto, Japan) equipped with C18 column (100 9 3 mm, 3 lm; GL Sciences, Tokyo, Japan) as previously described (Akpinar Bayizit et al, 2023). Ten microliters of filtered samples were injected into the system using MQ water with 0.1% formic acid (mobile phase A) and acetonitrile with 0.1% formic acid (mobile phase B) at a flow rate of 0.4 mL min À1 .…”

Section: Identification Of Polyphenols With Uplc-esi-ms/msmentioning

confidence: 99%

Changes in the bioaccessibility of citrus polyphenols during industrial freezing process

Ozdemirli,

Kamiloglu

2023

Int J of Food Sci Tech

Self Cite

View full text Add to dashboard Cite

SummaryCitrus 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 bioaccessibility of flavonoids from frozen citrus fruits (26–64%) were 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).

show abstract

Investigating the effect of harvest season on the bioaccessibility of bee pollen polyphenols by ultra-high performance liquid chromatography tandem mass spectrometry

Cited by 6 publications

References 58 publications

Influence of industrial blanching, cutting, and freezing treatments on in vitro gastrointestinal digestion stability of orange (Citrus sinensis L.) and lemon (Citrus limon L.) peel polyphenols

Influence of industrial blanching, cutting, and freezing treatments on in vitro gastrointestinal digestion stability of orange (Citrus sinensis L.) and lemon (Citrus limon L.) peel polyphenols

Bioaccessibility of Carotenoids and Polyphenols in Organic Butternut Squash (Cucurbita moschata): Impact of Industrial Freezing Process

Changes in the bioaccessibility of citrus polyphenols during industrial freezing process

Contact Info

Product

Resources

About