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Investigation of changes in some bioactive properties of phenolic extracts from pulp and seed tissues of ziziphus jujuba during in vitro digestion

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dc.contributor.authorŞensu, Eda
dc.contributor.authorDuran, Ayhan
dc.contributor.authorÖzçelik, Beraat
dc.contributor.authorYücetepe, Aysun
dc.contributor.ituauthorÖzçelik, Beraat
dc.date.accessioned2026-01-26T06:33:27Z
dc.date.issued2023-06-16
dc.description.abstractIn this study, changes in angiotensin-I converting enzyme (ACE) inhibitory, α-amylase inhibitory and antioxidant activities, total phenolic content (TPC), total monomeric anthocyanin content (TMAC) of ultrasonic phenolic extracts from pulp and seed of Ziziphus jujuba were investigated during in vitro digestion. Bioaccessible fractions of phenolics in seed and pulp extracts were calculated as 23.24±4.46% and 9.43±0.24%, respectively. Moreover, bioaccessibility for TMAC in seed extracts (147.83±9.20%) was higher than pulp (15.76±3.89%) (P<0.05). A decrease in the antioxidant activity of the extracts occurred after in vitro digestion (P<0.05). The ACE inhibitory activity of undigested extracts from seed (86.04±0.00%) was higher than that of the undigested pulp extract (42.74±8.57%) (P<0.05). The α-amylase inhibitory activity of seed and pulp extracts was determined as 49.18±0.35% and 36.07±5.83%, respectively. The results of the study showed that ACE inhibitory activity and α-amylase inhibitory activity of the polyphenolics from pulp increased after in vitro digestion.
dc.description.urihttps://doi.org/10.15237/gida.gd23033
dc.description.urihttps://hdl.handle.net/20.500.12451/11524
dc.description.urihttps://dergipark.org.tr/tr/pub/gida/issue/76635/1265978
dc.identifier.doi10.15237/gida.gd23033
dc.identifier.endpage613
dc.identifier.issn1300-3070
dc.identifier.openairedoi_dedup___::eea4b57fb9bb0a6b5bf40f0806da3176
dc.identifier.orcid0000-0002-6240-8381
dc.identifier.orcid0000-0002-4042-0988
dc.identifier.orcid0000-0002-1810-8154
dc.identifier.orcid0000-0002-3800-4774
dc.identifier.startpage602
dc.identifier.urihttps://hdl.handle.net/11527/62695
dc.identifier.volume48
dc.publisherAssociation of Food Technology, Turkey
dc.relation.ispartofGıda
dc.rightsOPEN
dc.sdg.typeGoal 3: Good Health and Well-being
dc.subjectAnthocyanin
dc.subjectZiziphus Jujuba
dc.subjectAntioxidant Activity
dc.subjectAntioksidan Aktivite
dc.subject?-amylase Inhibitory Activity
dc.subjectZiziphus jujuba
dc.subjectantioxidant activity
dc.subjectACE inhibitory activity
dc.subjectα-amylase inhibitory activity
dc.subjectanthocyanin.
dc.subjectAntosiyanin
dc.subjectADE Inhibisyon Aktivite
dc.subjectACE Inhibitory Activity
dc.subjectFood Engineering
dc.subject?-amilaz Inhibisyon Aktivite
dc.subjectZiziphus jujuba
dc.subjectantioksidan aktivite
dc.subjectACE inhibisyon aktivite
dc.subjectα-amilaz inhibisyon aktivite
dc.subjectantosiyanin.
dc.subjectGıda Mühendisliği
dc.titleInvestigation of changes in some bioactive properties of phenolic extracts from pulp and seed tissues of ziziphus jujuba during in vitro digestion
dc.typeArticle
dspace.entity.typePublication
person.identifier.orcid0000-0002-1810-8154

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