Bioaccessibility of Polyphenols from Plant-Processing Byproducts of Black Carrot (Daucus carota L.)

Journal of Agricultural and Food Chemistry

Volumn 64, Issue 12, 2016, Pages 2450-2458

  Kamiloglu, Senem ^a,b   Capanoglu, Esra ^b   Bilen, Fatma Damla ^b   Gonzales, Gerard Bryan ^a   Grootaert, Charlotte ^a   Van De Wiele, Tom ^a   Van Camp, John ^a  

^a GHENT UNIVERSITY   (Belgium)

^b ISTANBUL TECHNICAL UNIVERSITY   (Turkey)

Author keywords

anthocyanins; antioxidant capacity; black carrot; Daucus carota L.; HPLC; in vitro gastrointestinal digestion; peel; phenolics; pomace; SCFA

Indexed keywords

ANTHOCYANINS; ANTIOXIDANTS; FOOD PRODUCTS; PEELING; SPECTROPHOTOMETRY;

ANTIOXIDANT CAPACITY; BLACK CARROTS; DAUCUS CAROTA L; GASTROINTESTINAL DIGESTION; HPLC; PHENOLICS; POMACE; SCFA;

BYPRODUCTS;

ANTHOCYANIN; ANTIOXIDANT; POLYPHENOL;

CARROT; CHEMICAL STRUCTURE; CHEMISTRY; DIGESTION; FOOD HANDLING; FRUIT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MEDICINAL PLANT; METABOLISM; PHYSIOLOGY; PROCEDURES; TURKEY;

ANTHOCYANINS; ANTIOXIDANTS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DAUCUS CAROTA; DIGESTION; FOOD HANDLING; FRUIT; MOLECULAR STRUCTURE; PLANTS, MEDICINAL; POLYPHENOLS; TURKEY;

EID: 84963582592     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.5b02640     Document Type: Article

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