Changes in bioavailability of sour cherry (Prunus cerasus L.) phenolics and anthocyanins when consumed with dairy food matrices

Show simple item record

dc.contributor.author Oksuz, Tugba
dc.contributor.author Tacer-Caba, Zeynep
dc.contributor.author Nilufer-Erdil, Dilara
dc.contributor.author Boyacioglu, Dilek
dc.date.accessioned 2020-02-17T14:51:05Z
dc.date.available 2020-02-17T14:51:05Z
dc.date.issued 2019-09
dc.identifier.citation Oksuz , T , Tacer-Caba , Z , Nilufer-Erdil , D & Boyacioglu , D 2019 , ' Changes in bioavailability of sour cherry (Prunus cerasus L.) phenolics and anthocyanins when consumed with dairy food matrices ' , Journal of Food Science and Technology , vol. 56 , no. 9 , pp. 4177-4188 . https://doi.org/10.1007/s13197-019-03888-2
dc.identifier.other PURE: 132196911
dc.identifier.other PURE UUID: 07dfbc8b-26c6-44b1-b270-ade4e0435a2c
dc.identifier.other WOS: 000482499900022
dc.identifier.other Scopus: 85068910463
dc.identifier.uri http://hdl.handle.net/10138/311805
dc.description.abstract In this study, it is aimed to understand the changes in sour cherry phytochemicals when their co-digestions are simulated in dairy model systems comprising skim milk, non-fat-yoghurt, probiotic yoghurt or cream. These co-digestions were analyzed for their total phenolic and anthocyanin contents, total antioxidant activity (TAA) in addition to phenolic and anthocyanin profiles, individually. Sour cherry phenolics were stable during gastric conditions (120%); 54% lost in pancreatic digestion and being available (59%) in serum available fraction (IN). Anthocyanins were lost both in gastric (30%) and pancreatic digestions (16%), being only little available (0.6%) in IN. Soymilk had inhibitory effects on TAA. Dairy food matrix components evaluated were found to have distinct effects on the measured bioavailability of individual sour cherry phenolics. This study might aid both consumers and industry on selecting the food matrices to aiding increase in bioavailability. en
dc.format.extent 12
dc.language.iso eng
dc.relation.ispartof Journal of Food Science and Technology
dc.rights cc_by
dc.rights.uri info:eu-repo/semantics/openAccess
dc.subject Sour cherry
dc.subject Food matrix
dc.subject Bioavailability
dc.subject Antioxidant
dc.subject Phenolics
dc.subject In vitro digestion
dc.subject VITRO GASTROINTESTINAL DIGESTION
dc.subject IN-VITRO
dc.subject ANTIOXIDANT ACTIVITY
dc.subject FRUITS
dc.subject PROFILE
dc.subject JUICE
dc.subject ACID
dc.subject 416 Food Science
dc.title Changes in bioavailability of sour cherry (Prunus cerasus L.) phenolics and anthocyanins when consumed with dairy food matrices en
dc.type Article
dc.contributor.organization Food Materials Science Research Group
dc.contributor.organization Department of Food and Nutrition
dc.description.reviewstatus Peer reviewed
dc.relation.doi https://doi.org/10.1007/s13197-019-03888-2
dc.relation.issn 0022-1155
dc.rights.accesslevel openAccess
dc.type.version publishedVersion

Files in this item

Total number of downloads: Loading...

Files Size Format View
Oksuz2019_Artic ... nBioavailabilityOfSour.pdf 318.0Kb PDF View/Open

This item appears in the following Collection(s)

Show simple item record