Evaluation of phenolic acid, total phenolic content, antioxidant capacity and in-vitro simulated bioaccessibility of healthy snack: Aromatized pumpkin chips
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Dosyalar
Tarih
2022
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
United Arab Emirates Univ
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Pumpkin (Cucurbita moschata Duch.) is a vegetable which has positive effects on health due to its valuable nutrients and can therefore be used as a functional snack food. The objective of this study was to investigate the total phenolic contents, antioxidant capacities, in-vitro bioaccessibilities, and phenolic acids of pumpkin chips (PCs) supplemented with some aromatizing spices (cinnamon and ginger). According to the results, especially PCs aromatized with spices are rich in terms of phenolic content, antioxidant capacities and bioaccessibility. Within the phenolic acids, the p-hydroxybenzoic is the predominant phenolic acid in the PCs. The results of this research revealed that PCs were a functional snack thanks to their high antioxidant capacities, phenolic content, and their bioaccessibility. In addition, cinnamon and ginger further increased the functional properties of PCs. It is consequently thought that aromatized PCs could be an excellent alternative snack food for people from all ages.
Açıklama
Anahtar Kelimeler
Antioxidant Capacity; Bioaccessibility; Chips; Phenolic Acid; Pumpkin; Snack Food, Culinary Herbs; Dietary Fiber; Pressure; Cinnamon
Kaynak
Emirates Journal of Food and Agriculture
WoS Q Değeri
Q4
Scopus Q Değeri
Q3
Cilt
34
Sayı
2
