Determination of phenolic acid profiles by HPLC in lacto‐fermented fruits and vegetables (pickle): Effect of pulp and juice portions

Antioxidant activity, total polyphenol content (TPC) and phenolic acid profile of 30 kinds of lacto-fermented fruits and vegetables (pickle) were investigated in the present study. Pulp and juice portions of samples were separately examined and compared for all analysis. Phenolic acid profile of pickle samples was investigated using 9 phenolic acid standards by high-performance liquid chromatography. Results showed that sinapic, syringic, gallic, and chlorogenic acids were the most abundant phenolic acids, while caffeic, vanillic and trans-ferulic acids were found in a low concentration and p-coumaric and 4-hydroxybenzoic acids were not found. Total antioxidant activity of lacto-fermented fruits and vegetables was measured by both the β-carotene bleaching assay and by the 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay. TPC were determined according to the Folin–Ciocalteu method. Our findings show that bioactive compounds depending on juice and pulp portions of pickle samples had significant statistical differences (p <.05). Practical applications Fermented foods have been consumed for centuries in various parts of the world and are known as rich resources of functionally important microorganisms and bioactive compounds. The present study reports the phenolic acid profile (sinapic, syringic, gallic, chlorogenic, caffeic, vanillic, trans-ferulic, p-coumaric, 4-hydroxybenzoic acids), antioxidant activity, and total phenolic content of pulp and juice portions of the 30 kinds of lacto-fermented fruits and vegetables (pickle). The phenolic acids of pickles were higher in the juice portions than in the pulp portions and so, the juice portions of pickles have a good potential for commercial exploitation and positive effects on health.