Evaluation of phenolic acid, total phenolic content, antioxidant capacity and in-vitro simulated bioaccessibility of healthy snack: Aromatized pumpkin chips

  • Emine Aydin Duzce University, Faculty of Agriculture, Department of Agricultural Biotechnology, 81620, Duzce, Turkey

Abstract

Pumpkin (Cucurbita moschata Duch.) is a vegetable which has positive effects on health due to its valuable nutrients and can therefore be used as a functional snack food. The objective of this study was to investigate the total phenolic contents, antioxidant capacities, in-vitro bioaccessibilities, and phenolic acids of pumpkin chips (PCs) supplemented with some aromatizing spices (cinnamon and ginger). According to the results, especially PCs aromatized with spices are rich in terms of phenolic content, antioxidant capacities and bioaccessibility. Within the phenolic acids, the p-hydroxybenzoic is the predominant phenolic acid in the PCs. The results of this research revealed that PCs were a functional snack thanks to their high antioxidant capacities, phenolic content, and their bioaccessibility. In addition, cinnamon and ginger further increased the functional properties of PCs. It is consequently thought that aromatized PCs could be an excellent alternative snack food for people from all ages.

Author Biography

Emine Aydin, Duzce University, Faculty of Agriculture, Department of Agricultural Biotechnology, 81620, Duzce, Turkey

Duzce University, Faculty of Agriculture, Department of Agricultural Biotechnology, 81620, Duzce, Turkey

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How to Cite
Aydin, E. “Evaluation of Phenolic Acid, Total Phenolic Content, Antioxidant Capacity and In-Vitro Simulated Bioaccessibility of Healthy Snack: Aromatized Pumpkin Chips”. Emirates Journal of Food and Agriculture, Vol. 34, no. 2, Mar. 2022, doi:https://doi.org/10.9755/ejfa.2022.v34.i2.2807. Accessed 30 June 2022.
Section
Research Article