Valorization of Peel Wastes of Purple Turnip (Brassica rapa L.): Extraction of Polyphenolics Through Ultrasonic-Assisted Extraction and Investigation of Changes in Total Phenolic Content, Total Monomeric Anthocyanin Content and Total Antioxidant Capacity During in vitro Gastro-Intestinal Digestion

Fruits and vegetables include high levels of bioactive compounds with health-promoting effects. Especially, peels, which are one the generaly inedible fractions fruit or vegetable, have higher amount polyphenolic than their pulps seeds, since they accumulate in peels. Purple turnip (Brassica rapa L.) is important members Brassicaceae family due to its nutritional composition. In this context, aim study was reveal potency peels from purple as a natural antioxidant ingredient To reach aim, spectrophotometric assays including Folin-Ciocalteu method for total phenolic content (TPC), pH differential monomeric anthocyanin (TMAC) CUPRAC DPPH methods capacity (TAC) before after vitro gastro-intestinal digestion were carried out. According results study, TPC TMAC axtract obtained by ultrasound-assisted extraction 169.29±6.89 mg GAE/g dw 159.53±10.82 CGE/L, respectively. The TAC extracts 44.19±0.10 TE/g assay 38.52±0.06 assay. bioaccessibilities phenolics anthocyanins process approximately 17% 6% bioaccessible extract fraction 28% (CUPRAC) 0% (DPPH).