Please use this identifier to cite or link to this item: https://hdl.handle.net/20.500.14279/13626
DC FieldValueLanguage
dc.contributor.authorGoulas, Vlasios-
dc.contributor.authorHadjisolomou, Andriani-
dc.date.accessioned2019-05-15T15:37:45Z-
dc.date.available2019-05-15T15:37:45Z-
dc.date.issued2019-03-
dc.identifier.citationLWT, 2019, vol. 101, pp. 269-275en_US
dc.identifier.issn00236438-
dc.description.abstractCarob fruit is considered as a rich source of phenolics that are linked with potent health effects. The aim of this work was to study the effect of a triple-step digestion on the stability of phenolics and antioxidant potency in carob products. Results showed that the gastric and intestinal steps induced the most significant changes in the stability of pure phenolics; their recovery ranged between 61 and 88% at oral, 40–87% at gastric and 16–57% at intestinal step. Regarding to the carob products, the yield of phenolic contents were ranged from 0.83 to 1.41 for gastric and from 0.43 to 0.82 for intestinal phase. The counterpart yield of antioxidant potency was 0.84–1.66 and 0.48–0.67, respectively. HPLC analysis also disclosed interesting findings; the stability of phenolics is strongly influenced by their chemical structure. In general, the phenolic acids are quite resistant under digestion procedure, whereas the flavonols are mostly degraded when they were subjected into digestion. Results points out that the carob phenolics are degraded, released from food matrix or attached to other food or digestive juice constituents. Furthermore, the critical role of food matrix was underlined as the food components had a protective effect against pH changes and enzymatic activities along digestion.en_US
dc.formatpdfen_US
dc.language.isoenen_US
dc.relation.ispartofLWTen_US
dc.rights© Elsevieren_US
dc.subjectAntioxidant activityen_US
dc.subjectCarob fruiten_US
dc.subjectCeratonia siliqua Len_US
dc.subjectFlavonoidsen_US
dc.subjectPhenolic acidsen_US
dc.titleDynamic changes in targeted phenolic compounds and antioxidant potency of carob fruit (Ceratonia siliqua L.) products during in vitro digestionen_US
dc.typeArticleen_US
dc.collaborationCyprus University of Technologyen_US
dc.subject.categoryAgriculture Forestry and Fisheriesen_US
dc.journalsSubscriptionen_US
dc.countryCyprusen_US
dc.subject.fieldAgricultural Sciencesen_US
dc.publicationPeer Revieweden_US
dc.identifier.doi10.1016/j.lwt.2018.11.003en_US
dc.relation.volume101en_US
cut.common.academicyear2018-2019en_US
dc.identifier.spage269en_US
dc.identifier.epage275en_US
item.grantfulltextnone-
item.openairecristypehttp://purl.org/coar/resource_type/c_6501-
item.fulltextNo Fulltext-
item.languageiso639-1en-
item.cerifentitytypePublications-
item.openairetypearticle-
crisitem.journal.journalissn0023-6438-
crisitem.journal.publisherElsevier-
crisitem.author.deptDepartment of Agricultural Sciences, Biotechnology and Food Science-
crisitem.author.facultyFaculty of Geotechnical Sciences and Environmental Management-
crisitem.author.orcid0000-0001-7527-1559-
crisitem.author.parentorgFaculty of Geotechnical Sciences and Environmental Management-
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