Investigation of the Total Antioxidant/oxidant Status, Total Phenolic Compounds, and Oxidative Stress Index in Sun-dried Vegetables: Example Gaziantep/Turkiye

Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi, Год журнала: 2025, Номер 8(2), С. 505 - 518

Опубликована: Март 12, 2025

Sun drying is one of the oldest methods preserving food, including vegetables. This process reduces moisture content vegetables, inhibiting growth microorganisms that cause spoilage and rot. study investigates total antioxidant/oxidant status, phenolic compound, oxidative stress index in sun-dried vegetables (okra, hot, sweet peppers, zucchini, eggplant). The used were chosen randomly. status prepared methanol was analyzed using a spectrophotometer commercially available kits. Total compounds based on Folin-Ciocalteu reagent method. calculated by dividing amount antioxidants oxidants multiplying 100. antioxidant highest okra (6.568±0.22, 79.51±0.21 respectively). oxidant eggplant (14.645±0.24). zucchini (0.249±0.00). Consequently, this highlights high phenols, emphasizing their potential health benefits reducing stress. It reaffirms value traditional sun-drying nutritional integrity These findings support inclusion diet for benefits.

Язык: Английский

Anthocyanin pathway in eggplant: genetic regulation and future directions for metabolic engineering

Molecular Biology Reports, Год журнала: 2025, Номер 52(1)

Опубликована: Май 30, 2025

Язык: Английский