Determination of bioaccessibility of phenolic compounds in some brined vegetables

In this study, phenolics and bioaccessibility of phenolics are determined in raw and fermented capers, cabbages and gherkins. The effects of fermentation on content and bioaccessibility of phenolics are investigated. Total phenolic content (TP), total flavonoids (TF), ABTS, DPPH, FRAP antioxidant activity, rutin, kaempferol-3-O-rutinoside, quercetin by HPLC, LC-MS/MS qualitative anaysis are performed. According to this study, fermentation process did not change TP, but digestion process decreased TP in capers. TP bioaccessibility values of capers and caper pickles are 77,8% and 72,9, respectively (ρ>0,05). Fermentation process did not change TP in cabbages. Digestion increased TP in cabbages and gherkins. TF of capers did not change by fermentation, but decreased by digestion (p<0,05). TF bioaccessibility of capers are greater than caper pickles (p<0,05). TF was stabile by fermentation in cabbages and gherkins, digestion increased TF in cabbages and gherkins (p<0,05). Bioaccesibility of antioxidant activity were similar in capers and caper pickles. Fermantation process decreased rutin and kaempferol-3-O-rutinoside content in capers (p<0,05). Rutin bioaccesibility of capers was greater than caper pickles (p<0,05). Bioaccesibility of antioxidant activity were similar in cabbages and their pickles (p>0,05). Bioaccesibility of antioxidant activity were also similar in gherkins and their pickles (p>0,05).