ThermoMicrowave-sonication improves the stability and digestive bioaccessibility of phenolic compounds in parsley juice

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dc.authorid0000-0001-8694-0658
dc.authorid0000-0003-1936-9337
dc.authorid0000-0002-5651-1366
dc.authorid0000-0001-7354-9529
dc.authorid0000-0001-9840-4211
dc.authorid0009-0004-6491-0406
dc.authorid0000-0002-1983-4369
dc.authorid0000-0002-0185-0096
dc.authorid0000-0001-6670-2169
dc.contributor.authorYıkmış, Seydi
dc.contributor.authorTokatlı Demirok, Nazan
dc.contributor.authorDuman Altan, Aylin
dc.contributor.authorPaçal, İshak
dc.contributor.authorTürkol, Melikenur
dc.contributor.authorTokatlı, Nazlı
dc.contributor.authorPaçal, Nurettin
dc.contributor.authorAbdi, Gholamreza
dc.contributor.authorAadil, Rana Muhammad
dc.date.accessioned2026-02-07T12:07:37Z
dc.date.available2026-02-07T12:07:37Z
dc.date.issued2026
dc.departmentFakülteler, Mühendislik ve Doğa Bilimleri Fakültesi, Bilgisayar Mühendisliği Bölümü
dc.description.abstractThese are indications of the effects of ThermoMicrowave Sonication (TMS) on the bioactive compounds of parsley (Petroselinum crispum) juice and their bioaccessibility during in vitro digestion. Total phenolic content (TPC), iron-reducing antioxidant power (FRAP), chlorophyll, and ascorbic acid levels were measured in TMS treated and pasteurized samples. TMS minimized the loss of heat-sensitive proteins and significantly increased the phenolic content and antioxidant structure (p < 0.05). By following simulated oral, gastric, and intestinal digestion, TPC, chlorophyll, and FRAP levels were better in TMS samples than in controls or pasteurized samples. The highest recoverable levels were observed in the intestinal phase, highlighting the role of TMS in supporting functional quality after digestion. Prediction models using linear regression and LASSO showed strong accuracy (R2 > 0.99) for antioxidant capacity. Overall, TMS offers a promising, environmentally friendly, and industrially applicable tool for preserving and ensuring bioaccessibility of bioactive images in parsley juice and valuable information for functional electrical development. Chemical compounds: Gallic acid (PubChem CID:370); flovone (PubChem CID: 10680); vanillic acid (PubChem CID: 8468); rutin (PubChem CID: 5280805); naringin (PubChem CID: 442428); p- coumaric acid (PubChem CID: 637542); o- coumaric acid (PubChem CID: 637540); quercetin (PubChem CD: 5280459); alizarin (PubChem CD: 6293).
dc.identifier.citationYıkmış, S., Tokatlı Demirok, N., Duman Altan, A., Paçal, İ., Türkol, M., Tokatlı, N., Paçal, N., Abdi, G., & Aadil, R. M. (2026). ThermoMicrowave-sonication improves the stability and digestive bioaccessibility of phenolic compounds in parsley juice. Food Chemistry: X, 33, pp. 1-9. https://doi.org/10.1016/j.fochx.2025.103406
dc.identifier.doi10.1016/j.fochx.2025.103406
dc.identifier.endpage9
dc.identifier.issn2590-1575
dc.identifier.pmidPMID: 41510132
dc.identifier.scopus2-s2.0-105025042543
dc.identifier.scopusqualityQ1
dc.identifier.startpage1
dc.identifier.urihttps://doi.org/10.1016/j.fochx.2025.103406
dc.identifier.urihttps://hdl.handle.net/20.500.13055/1294
dc.identifier.volume33
dc.identifier.wosWOS:001645093200001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.indekslendigikaynak.otherSCI-E - Science Citation Index Expanded
dc.institutionauthorTokatlı, Nazlı
dc.institutionauthorid0000-0001-9840-4211
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofFood Chemistry: X
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectBioactive Substances
dc.subjectBioaccessibility
dc.subjectParsley Juice
dc.subjectLASSO
dc.subjectThermoMicrowave Sonication
dc.titleThermoMicrowave-sonication improves the stability and digestive bioaccessibility of phenolic compounds in parsley juice
dc.typeArticle
dspace.entity.typePublication

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