+ Translate
+ Most Popular
The pigeon tick (Argas reflexus): its biology, ecology, and epidemiological aspects
Prevalence of hemoglobin abnormalities in Kebili (Tunisian South)
Lipogranuloma: a preventable complication of dacryocystorhinostomy
Value of basal plasma cortisol assays in the assessment of pituitary-adrenal insufficiency
Bees from the Belgian Congo. The acraensis group of Anthophora
Placing gingival retraction cord
Total serum IgE, allergy skin testing, and the radioallergosorbent test for the diagnosis of allergy in asthmatic children
Acariens plumicoles Analgesoidea parasites des oiseaux du Maroc
Injuries of terminal phalanges of the fingers in children
Biology of flowering and nectar production in pear (Pyrus communis)
Das Reliktvorkommen der Aspisviper (Vipera aspis L.) im Schwarzwald
Hydrological modelling of drained blanket peatland
Pathologic morphology and clinical significance of the anomalous origin of the left circumflex coronary artery from the right coronary artery. General review and autopsy analysis of 30 cases
Cyto genetic analyses of lymphocyte cultures after exposure to calcium cyclamate
Axelrodia riesei, a new characoid fish from Upper Rio Meta in Colombia With remarks concerning the genus Axelrodia and description of a similar, sympatric, Hyphessobrycon-species
Favorable evolution of a case of tuberculosis of pancreas under antibiotic action
RIFM fragrance ingredient safety assessment, Valencene, CAS Registry Number 4630-07-3
Parenteral microemulsions: an overview
Temperate pasture: management for grazing and conservation
Evaluation of a new coprocessed compound based on lactose and maize starch for tablet formulation
Thermal expansion and cracking of three confined water-saturated igneous rocks to 800C
Revision of the genera of the tribe Stigmoderini (Coleoptera: Buprestidae) a discussion of phylogenetic relationships
Anal tuberculosis. Report of a case
Gastric tuberculosis in the past and present
Adaptive responses of the cardiovascular system to prolonged spaceflight conditions: assessment with Holter monitoring

Effect of fermentation on anthocyanin stability and in vitro bioaccessibility during shalgam (şalgam) beverage production

Effect of fermentation on anthocyanin stability and in vitro bioaccessibility during shalgam (şalgam) beverage production

Journal of the Science of Food and Agriculture 98(8): 3066-3075

ISSN/ISBN: 0022-5142

PMID: 29194639

DOI: 10.1002/jsfa.8806

Shalgam is a traditional lactic acid fermented beverage highly popular in southern Turkey. The main raw material, black carrot, contains a significant amount of anthocyanins. In this study, changes in polyphenols, including anthocyanins, related total antioxidant capacity (TAC), and in vitro bioaccessibility during shalgam fermentation and main raw material were evaluated. Compared with the last 12 days of the fermentation, a higher increase in total phenolic content (TPC), anthocyanins content (AC), and TAC was observed in the first 12 days of the fermentation during shalgam production. Although black carrot exhibited the highest total flavonoid content (TFC), TPC, AC, and TAC values before bioaccessibility tests, the recovery of shalgam beverage was found to be mostly identical with black carrot results in terms of flavonoids, phenolics, and anthocyanins and antioxidant capacity after in vitro digestion. In vitro digestion significantly reduced the recovery of initial samples in terms of TFC, TPC, AC, and TAC analysis. The amount of beneficial compound in the early fermentation stage was significantly lower than with end product. Sixteen different phenolics were detected from shalgam beverage samples in high-performance liquid chromatography analysis. After performing bioaccessibility tests, only five phenolics were detected. As anthocyanins, only cyanidin content was identified. The degradation of phenolics and anthocyanins was observed after bioaccessibility tests. © 2017 Society of Chemical Industry.

Please choose payment method:

(PDF emailed within 0-6 h: $19.90)

Accession: 059695929

Download citation: RISBibTeXText

Related references

A Study on the relation between Anthocyanin Content and Product Quality: Shalgam as a Model Beverage. Journal of Food Quality 30(6): 953-969, 2007

Effect of storage temperature on the stability of anthocyanins of a fermented black carrot (Daucus carota var. L.) beverage: shalgam. Journal of Agricultural and Food Chemistry 52(12): 3807-3813, 2004

Occurrence and growth of lactic acid bacteria species during the fermentation of shalgam (salgam), a traditional Turkish fermented beverage. Lebensmittel - Wissenschaft + Technologie 46(1): 36-41, 2012

Occurrence and Growth of Lactic Acid Bacteria Species During The Fermentation of Shalgam Salgam, A Traditional Turkish Fermented Beverage. Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 46(1): 0-41, 2012

Determination of phenolic acid decarboxylase produced by lactic acid bacteria isolated from shalgam (algam) juice using green analytical chemistry method. Lebensmittel-Wissenschaft Und-Technologie / Food Science and Technology 66: 615-621, 2016

Comparison of forage yield, silage fermentative quality, anthocyanin stability, antioxidant activity, and in vitro rumen fermentation of anthocyanin-rich purple corn (Zea mays L.) stover and sticky corn stover. Journal of Integrative Agriculture 17(9): 2082-2095, 2018

Effect of acetic acid fermentation on the stability of anthocyanin pigments. Nippon Shokuhin Kagaku Kogaku Kaishi 47(4): 311-316, 2000

Stability of grape anthocyanin in a carbonated beverage. Journal of food science: 40 (5) 1047-1049, 1975

A traditional Turkish beverage shalgam manufacturing technique and nutritional value. Journal of Food, Agriculture and Environment 6(3-4): 31-34, 2008

Major and Minor Element Concentrations in Fermented Shalgam Beverage. International Journal of Food Properties 15(4): 903-911, 2012

A traditional turkish lactic acid fermented beverage shalgam. Food Reviews International: 3, 352-359, 2008

Effect of Fermentation pH on Protein Bioaccessibility of Soymilk Curd with Added Tea Polyphenols As Assessed by in Vitro Gastrointestinal Digestion. Journal of Agricultural and Food Chemistry 65(50): 11125-11132, 2017

Stability of anthocyanin extracted from saffron petals in a model beverage. Acta Horticulturae 850: 247-250, 2010

Aroma composition of shalgam: a traditional Turkish lactic acid fermented beverage. Journal of Food Science and Technology (Mysore) 54(7): 2011-2019, 2017

Bioaccessibility, antioxidant activity and modulation effect on gut microbiota of bioactive compounds from Moringa oleifera Lam. leaves during digestion and fermentation in vitro. Food and Function 10(8): 5070-5079, 2019