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Istanbul Technical University Graduate School Of ISTANBUL TECHNICAL UNIVERSITY GRADUATE SCHOOL OF SCIENCE ENGINEERING AND TECHNOLOGY FOOD MATRIX EFFECT ON BIOAVAILABILITY OF PHENOLICS AND ANTHOCYANINS IN SOUR CHERRY M.Sc. THESIS Tuğba ÖKSÜZ Department of Food Engineering Food Engineering Programme Anabilim Dalı : Herhangi Mühendislik, Bilim Programı : Herhangi Program JUNE 2013 ISTANBUL TECHNICAL UNIVERSITY GRADUATE SCHOOL OF SCIENCE ENGINEERING AND TECHNOLOGY FOOD MATRIX EFFECT ON BIOAVAILABILITY OF PHENOLICS AND ANTHOCYANINS IN SOUR CHERRY M.Sc. THESIS Tuğba ÖKSÜZ (506111523) Department of Food Engineering Food Engineering Programme Thesis Advisor: Assist. Prof. Dilara NİLÜFER-ERDİL Anabilim Dalı : Herhangi Mühendislik, Bilim Programı : Herhangi Program JUNE 2013 İSTANBUL TEKNİK ÜNİVERSİTESİ FEN BİLİMLERİ ENSTİTÜSÜ VİŞNEDE BULUNAN FENOLİK BİLEŞENLERİN VE ANTOSİYANİNLERİN BİYOYARARLILIĞINA GIDA MATRİSİ VE BİLEŞENLERİN ETKİSİ YÜKSEK LİSANS TEZİ Tuğba ÖKSÜZ (506111523) Gıda Mühendisliği Anabilim Dalı Gıda Mühendisliği Programı Tez Danışmanı: Yrd. Doç. Dr. Dilara NİLÜFER-ERDİL Anabilim Dalı : Herhangi Mühendislik, Bilim Programı : Herhangi Program HAZİRAN 2013 Tuğba ÖKSÜZ, a M.Sc. student of ITU Graduate School of Food Engineering student ID 506111523, successfully defended the thesis entitled “Food matrix effect on bioavailability of phenolics and anthocyanins in sour cherry”, which she prepared after fulfilling the requirements specified in the associated legislations, before the jury whose signatures are below. Thesis Advisor : Assist. Prof. Dilara NİLÜFER-ERDİL .............................. İstanbul Technical University Jury Members : Assist. Prof. Neşe ŞAHİN-YEŞİLÇUBUK ............................ İstanbul Technical University Assist. Prof. Murat TAŞAN .............................. Namık Kemal University Date of Submission : 03 May 2013 Date of Defense : 05 June 2013 v vi To my family, vii viii FOREWORD Sour cherry is one of the special fruits for Turkey who is in the leader producer position in the world. The objective of this study is evaluating food matrix effect on phenolic compounds, anthocyanins and their antioxidant activity during sour cherry bioavailability. In the literature less research was performed on food matrices effect on bioavailability as well as sour cherry bioactive compounds. I hope this study will contribute to limited literature. First of all, I gratefully acknowledge the financial support for this project from EU 7th Framework Project ATHENA (Anthocyanin and Polyphenol Bioactives for Health Enhancement through Nutritional Advancement). I would like to express my special thanks and gratitude to my dear supervisor, Assist. Prof. Dilara NİLÜFER-ERDİL for her guidance, encouragement and support throughout my study. I express my gratitude and acknowledge to Prof. Dr. Dilek BOYACIOĞLU and Assist. Prof. Esra ÇAPANOĞLU-GÜVEN for their support, concern and help. I also would like to thank Zeynep TACER-CABA, Gamze TOYDEMİR, Ece SÜREK, Hafizenur ŞENGÜL, Senem KAMİLOĞLU, Aynur ÇETİN, Tayfun YAMAN and all my friends who helped and encouraged me during this study. I would like to thank my cousin Derya KAYA and her family for their support during my M.Sc period. Finally, I would like to dedicate this study to my dear parents Nuray, Ahmet and also my brother Enes and thank to them becauce of their endless support, love, patience and help. May 2013 Tuğba ÖKSÜZ (Food Engineer) ix x TABLE OF CONTENTS Page FOREWORD ............................................................................................................. ix TABLE OF CONTENTS ......................................................................................... xi ABBREVIATIONS ................................................................................................. xiii LIST OF TABLES ................................................................................................... xv LIST OF FIGURES ............................................................................................... xvii SUMMARY ............................................................................................................. xxi ÖZET ....................................................................................................................... xxv 1. INTRODUCTION .................................................................................................. 1 2. LITERATURE REWIEV ...................................................................................... 5 2.1 Sour Cherry ........................................................................................................ 5 2.2 Sour Cherry Production and Consumption ........................................................ 5 2.2.1 Sour cherry production in the world ........................................................... 6 2.2.2 Sour cherry production and consumption in Turkey .................................. 7 2.3 Sour Cherry in Health and Disease .................................................................... 8 2.4 Sour Cherry Products ....................................................................................... 10 2.5 Chemical Composition of Sour Cherry ............................................................ 11 2.6 Important Phenolic Compounds ....................................................................... 12 2.6.1 Phenolic acids ........................................................................................... 12 2.6.1.1 Phenolic acids of sour cherry ............................................................. 13 2.6.2 Anthocyanins ............................................................................................ 14 2.6.2.1 Sour cherry anthocyanins ................................................................... 15 2.7 Antioxidant Activity ......................................................................................... 17 2.7.1 Antioxidant activity of sour cherry ........................................................... 17 2.8 Bioavailability .................................................................................................. 18 2.8.1 Definitions and methods ........................................................................... 18 2.8.2 Bioavailability of sour cherry ................................................................... 20 2.8.3 Bioavailability of anthocyanins and phenolic acids .................................. 20 2.9 Food Matrix Effect on Bioavailability ............................................................. 23 3. MATERIALS AND METHODS ........................................................................ 27 3.1 Materials ........................................................................................................... 27 3.2 Chemicals ......................................................................................................... 27 3.3 Methods ............................................................................................................ 28 3.3.1 Preparation of food compounds and the other food materials .................. 28 3.3.2 Preparation of sour cherry samples ........................................................... 29 3.3.3 Extraction .................................................................................................. 29 3.3.4 In Vitro digestion method ......................................................................... 29 3.3.5 Spectrophotometric Analyses ................................................................... 31 3.3.5.1 Total Phenolic Content ....................................................................... 31 3.3.5.2 Total Anthocyanin Content ................................................................ 31 3.3.5.3 Antioxidant Activity .......................................................................... 32 3.3.6 HPLC analysis of major phenolic compounds and anthocyanins ............. 33 3.4 Statistical Analyses .......................................................................................... 33 4. RESULTS AND DISCUSSION .......................................................................... 35 4.1 Sour Cherry Analyses ....................................................................................... 35 4.1.1 Total phenolic content ............................................................................... 35 4.1.2 Total anthocyanin content ......................................................................... 37 4.2 Antioxidant Capacity ........................................................................................ 38 xi 4.2.1 Antioxidant capacity by DPPH method .................................................... 38 4.2.2 Antioxidant capacity by ABTS method .................................................... 40 4.3 Major Individual Phenolic Compounds ............................................................ 41 4.4 Food Matrix Effect on Sour Cherry Bioavailability ......................................... 44 4.4.1 Total phenolic content ............................................................................... 44 4.4.2 Total anthocyanin content ......................................................................... 47 4.4.3 Total antioxidant activity .......................................................................... 49 4.4.3.1 DPPH method ..................................................................................... 49 4.4.3.2 ABTS method ..................................................................................... 51 4.4.4 Food matrix effect
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