Effect of various food processing techniques on the retention of loquat phenolics and their antioxidant capacity during in vitro digestion

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dc.authorid0000-0003-2413-6925
dc.authorid0000-0003-4237-437X
dc.authorid0000-0003-0335-9433
dc.contributor.authorOzkan, Gulay
dc.contributor.authorOner, Manolya Eser
dc.contributor.authorTas, Dilara
dc.contributor.authorEsatbeyoglu, Tuba
dc.contributor.authorCapanoglu, Esra
dc.date.accessioned2026-01-24T12:30:59Z
dc.date.available2026-01-24T12:30:59Z
dc.date.issued2024
dc.departmentAlanya Alaaddin Keykubat Üniversitesi
dc.description.abstractLoquat (Eriobotrya japonica Lindl.) is a perishable fruit with a huge potential for processing. In this study, the effects of food processing techniques and in vitro gastrointestinal digestion on the phenolics of loquat products were investigated. For this purpose, the results of processed loquat products including juice, nectar, leather, pulp, and jam were compared to the control loquat samples. Spectrophotometric and chromatographic methods were used to analyze the total phenolic (TPC) and total flavonoid contents (TFC), individual phenolic compounds (chlorogenic acid, p-coumaric acid, epicatechin) as well as total antioxidant capacity by DPPH and CUPRAC assays. The TPC and TFC of loquat products varied from 61.2 +/- 5.4 to 855.7 +/- 36.0 mg GAE/100 g and 37.2 +/- 1.6 to 979.5 +/- 65.3 mg CE/100 g, respectively. As in total phenolics, flavonoids, and antioxidants, the highest chlorogenic acid, p-coumaric acid, and epicatechin contents were obtained in loquat leather as 201.20 +/- 9.99 mg/100 g, 47.50 +/- 2.21 mg/100 g, and 46.87 +/- 0.28 mg/100 g, respectively. In addition to these, after in vitro gastrointestinal digestion, it was revealed that loquat leather had the highest TPC, TFC, and total antioxidant capacity values compared to other samples. Results have indicated that the phenolic content of fresh loquat fruits could be improved or protected, mainly by processing into leather and/or jam. Thus, the product scale for this fruit can be increased by obtaining foods with high nutritional value.
dc.identifier.doi10.1007/s11694-023-02179-x
dc.identifier.endpage436
dc.identifier.issn2193-4126
dc.identifier.issn2193-4134
dc.identifier.issue1
dc.identifier.scopus2-s2.0-85173688231
dc.identifier.scopusqualityQ1
dc.identifier.startpage428
dc.identifier.urihttps://doi.org/10.1007/s11694-023-02179-x
dc.identifier.urihttps://hdl.handle.net/20.500.12868/5568
dc.identifier.volume18
dc.identifier.wosWOS:001083265100002
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofJournal of Food Measurement and Characterization
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20260121
dc.subjectIn vitro digestion
dc.subjectPhenolics
dc.subjectAntioxidants
dc.subjectEriobotrya japonica L.
dc.subjectFood processing
dc.subjectLoquat
dc.titleEffect of various food processing techniques on the retention of loquat phenolics and their antioxidant capacity during in vitro digestion
dc.typeArticle

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