English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Epidemiological evidence suggests the critical role of vegetable consumption in preventing chronic degener­ative diseases. Considering that pickle is a widely con­sumption type of vegetable in Turkish diet the objective of the present study was to assess the total phenol con­tent and antioxidant capacity of pickled vegetables. For this purpose total antioxidant capacity of 10 fresh and pickled vegetables was analysed by DPPH (2,20-diphe­nyl-1-picryl hydrazyl) radical scavenging activity and Trolox equivalent antioxidant capacity (TEAC) meth­ods and total phenolic content (TPC) using Folin–Cio­calteu reagent. Following the pickling in 15 th day there was a significant (P<0.05) decrease in TPC of all veg­etables, in contrast this TPC increased significantly af­ter 30 th day. Also at 60 th day of pickling the TEAC val­ues of all vegetables are increased significantly (P<0.05), but DPPH values of green pepper, cauliflower, cucumber and sneak melon decreased compared with fresh state. Our findings suggest that, pickling process is relatively a good method for the preservation of phe­nolic acids in vegetables, and most of the antioxidant capacities remained after 30 th day of fermentation.

THE EFFECT OF PICKLING ON TOTAL PHENOLIC CONTENTS AND ANTIOXIDANT ACTIVITY OF 10 VEGETABLES