Biological activity of optimized phenolic extracts of quince (Cydonia oblonga Miller) parts before and after simulated in vitro gastrointestinal digestion

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dc.contributor.authorAltuntas, Seda
dc.contributor.authorKorukluo?lu, Mihriban
dc.date.accessioned2026-02-08T15:11:10Z
dc.date.available2026-02-08T15:11:10Z
dc.date.issued2024
dc.departmentBursa Teknik Üniversitesi
dc.description.abstractIn this study, the phenolic extracts of Eşme quince parts (pulp, peel, seed, juice, and leaf) were obtained under optimized extraction conditions. Then, the total phenolic content (TPC), the quantities of main phenolic compounds, antioxidant, and antimicrobial activity and the change in bioactivity properties (TPC, antioxidant capacity, and antimicrobial activity on the same sixteen microorganisms) after in vitro digestion of each quince part were evaluated. The order of TPC and antioxidant activity was determined as leaf > peel > juice > pulp > seed. After in vitro gastrointestinal digestion, a decrease was observed for the TPC (average 5-fold reduction) and antioxidant activity (more than 2.5-fold reduction) in all quince parts except quince seed than their extract forms. The quince leaf extract exhibited the highest antibacterial activity. Overall, this study exhibited that the quince leaf was considered a promising, cheap, and natural source for nutritional or pharmaceutical applications with biological activity properties. © 2023 Elsevier Ltd
dc.description.sponsorshipBursa Uludağ Üniversitesi, BUÜ
dc.identifier.doi10.1016/j.foodchem.2023.137846
dc.identifier.isbn9783540699330
dc.identifier.isbn9781619421257
dc.identifier.issn0308-8146
dc.identifier.pmid37924760
dc.identifier.scopus2-s2.0-85175534597
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2023.137846
dc.identifier.urihttps://hdl.handle.net/20.500.12885/5262
dc.identifier.volume437
dc.identifier.wosWOS:001108481200001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.indekslendigikaynakWeb of Science
dc.language.isoen
dc.publisherElsevier Ltd
dc.relation.ispartofFood Chemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzScopus_KA_20260207
dc.subjectAntimicrobial activity
dc.subjectAntioxidant activity
dc.subjectCydonia oblonga
dc.subjectExtract optimization
dc.subjectIn vitro digestion
dc.subjectPhenolic compounds
dc.subjectQuince
dc.titleBiological activity of optimized phenolic extracts of quince (Cydonia oblonga Miller) parts before and after simulated in vitro gastrointestinal digestion
dc.typeArticle

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