| Autor: |
Ayşe Semra Aksoy, Mustafa Yaman, Muhammet Arıcı |
| Jazyk: |
English<br />Turkish |
| Rok vydání: |
2024 |
| Předmět: |
|
| Zdroj: |
Turkish Journal of Agriculture: Food Science and Technology, Vol 12, Iss 2, Pp 259-267 (2024) |
| Druh dokumentu: |
article |
| ISSN: |
2148-127X |
| DOI: |
10.24925/turjaf.v12i2.259-267.6653 |
| Popis: |
Hardaliye, grape-based fermented beverage, rich in antioxidant phenolic compounds. Bioaccessibility and antioxidant capacity of bioactive compounds in hardaliye, produced using varying amounts of mustard seeds (1%, 1.5%, and 2%) with Merlot and Papazkarası grape varieties, were evaluated under in vitro gastrointestinal digestion conditions. After digestion, Merlot and Papazkarası samples with 2% addition of mustard seed showed significantly higher total phenolic compounds (TPC) (358.48±14.73 and 89.01±2.42 mg GAE/L, respectively) compared to other samples (P |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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