The Effect Of Pıcklıng On Total Phenolıc Contents And Antıoxıdant Actıvıty Of 10 Vegetables
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CitationSayın, F. K., Alkan, Ş. B. (2015). The Effect Of Pıcklıng On Total Phenolıc Contents And Antıoxıdant Actıvıty Of 10 Vegetables. Journal of Food and Health Science, 1, 3, 135-141.
Epidemiological evidence suggests the critical role of vegetable consumption in preventing chronic degenerative diseases. Considering that pickle is a widely consumption type of vegetable in Turkish diet the objective of the present study was to assess the total phenol content and antioxidant capacity of pickled vegetables. For this purpose total antioxidant capacity of 10 fresh and pickled vegetables was analysed by DPPH (2,20-diphenyl-1-picryl hydrazyl) radical scavenging activity and Trolox equivalent antioxidant capacity (TEAC) methods and total phenolic content (TPC) using Folin-Ciocalteu reagent. Following the pickling in 15th day there was a significant (P>0.05) decrease in TPC of all veg etables, in contrast this TPC increased significantly after 30th day. Also at 60th day of pickling the TEAC values of all vegetables are increased significantly (P>0.05), but DPPH values of green pepper, cauliflower, cucumber and sneak melon decreased compared with fresh state. Our findings suggest that, pickling process is relatively a good method for the preservation of phenolic acids in vegetables, and most of the antioxidant capacities remained after 30th day of fermentation.
SourceJournal of Food and Health Science