The effect of pickling on total phenolic contents and antioxidant activity of 10 vegetables

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dc.authoridFatma Kübra Sayın: 0000-0002-9006-0626en_US
dc.authoridŞenay Burçin Alkan: 0000-0001-5465-1210en_US
dc.contributor.authorSayın, Fatma Kübra
dc.contributor.authorAlkan, Şenay Burçin
dc.date.accessioned2022-04-28T12:38:29Z
dc.date.available2022-04-28T12:38:29Z
dc.date.issued2015en_US
dc.departmentNEÜ, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümüen_US
dc.departmentNEÜ, Nezahat Keleşoğlu Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümüen_US
dc.description.abstractEpidemiological 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 (P0.05) 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 (P0.05), 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.en_US
dc.identifier.citationSayın, F. K., Alkan, Ş. B. (2015). The effect of pickling on total phenolic contents and antioxidant activity of 10 vegetables. Journal of Food and Health Science, 1, 3, 135-141.en_US
dc.identifier.endpage141en_US
dc.identifier.issn2149-0473en_US
dc.identifier.issue3en_US
dc.identifier.startpage135en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12452/8384
dc.identifier.volume1en_US
dc.indekslendigikaynakTR-Dizinen_US
dc.language.isoenen_US
dc.relation.ispartofJournal of Food and Health Scienceen_US
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectTotal phenol contenten_US
dc.subjectTotal antioxidant capacityen_US
dc.subjectPicklingen_US
dc.titleThe effect of pickling on total phenolic contents and antioxidant activity of 10 vegetablesen_US
dc.typeArticleen_US

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