Effects of oleaster flour supplementation in total phenolic contents, antioxidant capacities and their bioaccessibilities of cookies

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dc.contributor.authorŞahan, Yasemin
dc.contributor.authorAydın, Emine
dc.contributor.authorDündar, Ayse İnkaya
dc.contributor.authorAltıner, Dilek Dülger
dc.contributor.authorÇelik, Güler
dc.contributor.authorGöçmen, Duygu
dc.date.accessioned2020-05-01T09:12:00Z
dc.date.available2020-05-01T09:12:00Z
dc.date.issued2019
dc.departmentDÜ, Ziraat Fakültesi, Tarımsal Biyoteknoloji Bölümüen_US
dc.descriptionALTINER, DILEK DULGER/0000-0002-7043-2883; Dundar, Ayse Neslihan/0000-0003-2084-7076en_US
dc.descriptionWOS: 000492036200013en_US
dc.descriptionPubMed: 31695938en_US
dc.description.abstractIn presented study total phenolic contents, antioxidant capacities and their bioaccessibilities from cookies supplemented with oleaster flour were investigated. Oleaster flours (OFs) were produced using two different methods (peeled oleaster flour: POF and unpeeled oleaster flour: UPOF) from two different genotypes. OFs were used to replace wheat flour in the cookie formulation (control) at the levels of 5, 10, 15, 20 and 25% (w/w). According to the results, enrichment of OFs clearly increased total phenolic contents, antioxidant capacities and bioaccessibilities of cookies. The highest bioaccessible antioxidant capacities (ABTS, CUPRAC, and FRAP) of the samples were obtained from cookie samples enriched with 25% UPOF-1. In conclusion, the increases in phenolic contents, antioxidant capacities, and bioaccessibilities from cookies supplemented with OFs suggest the potential enhancement of beneficial health effect of cookie due to increased content of bioactive compounds present in oleaster flour.en_US
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [TOVAG 110 O 060]en_US
dc.description.sponsorshipThe authors would like to thank The Scientific and Technological Research Council of Turkey (TUBITAK) for their financial support to this research project (Project No: TOVAG 110 O 060).en_US
dc.identifier.doi10.1007/s10068-019-00589-6en_US
dc.identifier.endpage1408en_US
dc.identifier.issn1226-7708
dc.identifier.issn2092-6456
dc.identifier.issue5en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage1401en_US
dc.identifier.urihttps://doi.org/10.1007/s10068-019-00589-6
dc.identifier.urihttps://hdl.handle.net/20.500.12684/5845
dc.identifier.volume28en_US
dc.identifier.wosWOS:000492036200013en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakPubMeden_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherKorean Society Food Science & Technology-Kosfosten_US
dc.relation.ispartofFood Science And Biotechnologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectOleaster flouren_US
dc.subjectCookieen_US
dc.subjectBakeryen_US
dc.subjectFortificationen_US
dc.subjectAntioxidant capacityen_US
dc.titleEffects of oleaster flour supplementation in total phenolic contents, antioxidant capacities and their bioaccessibilities of cookiesen_US
dc.typeArticleen_US

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