Evaluation of phenolic acid, total phenolic content, antioxidant capacity and in-vitro simulated bioaccessibility of healthy snack: Aromatized pumpkin chips

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dc.contributor.authorAydın, Emine
dc.date.accessioned2023-07-26T11:49:49Z
dc.date.available2023-07-26T11:49:49Z
dc.date.issued2022
dc.departmentDÜ, Ziraat Fakültesi, Tarımsal Biyoteknoloji Bölümüen_US
dc.description.abstractPumpkin (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.en_US
dc.identifier.doi10.9755/ejfa.2022.v34.i2.2807
dc.identifier.endpage106en_US
dc.identifier.issn2079-052X
dc.identifier.issn2079-0538
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-85129648790en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage98en_US
dc.identifier.urihttps://doi.org/10.9755/ejfa.2022.v34.i2.2807
dc.identifier.urihttps://hdl.handle.net/20.500.12684/12123
dc.identifier.volume34en_US
dc.identifier.wosWOS:000804643200002en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorAydın, Emine
dc.language.isoenen_US
dc.publisherUnited Arab Emirates Univen_US
dc.relation.ispartofEmirates Journal of Food and Agricultureen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.snmz$2023V1Guncelleme$en_US
dc.subjectAntioxidant Capacity; Bioaccessibility; Chips; Phenolic Acid; Pumpkin; Snack Fooden_US
dc.subjectCulinary Herbs; Dietary Fiber; Pressure; Cinnamonen_US
dc.titleEvaluation of phenolic acid, total phenolic content, antioxidant capacity and in-vitro simulated bioaccessibility of healthy snack: Aromatized pumpkin chipsen_US
dc.typeArticleen_US

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