HAL (Le Centre pour la Communication Scientifique Directe), Sep 8, 2014
PATHWAY-27 will evaluate the effectiveness of docosahexaenoic acid (DHA), anthocyanins (AC) and b... more PATHWAY-27 will evaluate the effectiveness of docosahexaenoic acid (DHA), anthocyanins (AC) and beta-glucan (BG) alone or in combination with two other bioactives, chosen for known/ claimed effectiveness in reducing some risk factors of Metabolic Syndrome (MS). Determination of changes in AC profile of AC enriched bakeries is one of the outputs of this project. Buns and biscuits were enriched with three different concentrations of AC. Extraction of AC from food matrix was optimised using four different solvent systems. The extraction efficiency was determined by measuring total anthocyanin content using pH-differential method. Sepabeads SP850 ion exchange resin was used for column chromatography. Separation of AC was performed by HPLC. The color of AC enriched buns was completely purple and some slightly green and brown spots were also detected in the crust. Anthocyanin enriched biscuits had an excellent taste and flavour and the texture was not too compact. Nevertheless, biscuits had brown colour in the outer layer and a purple and green spots inside as in the buns. Among the extraction solvents methanol containing 0.1% formic acid was the most efficient solvent. Amount of AC extracted with methanol containing 0.1% formic acid was 3.71, 1.62 and 1.45 times greater than those of extracted with water containing 0.1% formic acid, methanol containing 1% formic acid and ethanol containing 1% formic acid respectively. The recovery of AC from buns enriched with three different concentrations of AC was changed in between 4.95 to 27.71%. This value for biscuits enriched with three different concentrations of AC was in between 36.80 to 54.66%. When compared the HPLC chromatogram of AC source and buns, the main findings were the disappearance of the first peak of AC source in the chromatogram of buns and new peaks, possibly originated from wheat and other ingredients or occurred during fermentation, in buns. However, determination of the same anthocyanin profiles for biscuits and AC source indicated that food-processing conditions during biscuit production had no effect on the anthocyanin profile, but other peaks were also identified. The authors participate in the FP7 EU Project PATHWAY-27 ‘Pivotal Assessment of the Effects of Bioactives on the Health and Wellbeing, from Human Genome to Food Industry’ (grant agreement no. 311876).
PurposeIron deficiency is an important nutritional problem that affects approximately 20 percent ... more PurposeIron deficiency is an important nutritional problem that affects approximately 20 percent of world's population and especially infants. The aim of this paper is to determine the iron bioavailability by using in vitro method in commercial infant cereals.Design/methodology/approachThe ferrous iron dialyzability relative to total iron and phytic acid contents of six commercial infant cereals commonly consumed in Turkey were analyzed.FindingsDialyzable ferrous iron was determined in samples 4, 5, and 6 as 2.51 ± 0.38, 4.12 ± 1.52, and 0.50 ± 0.08 percent, respectively (p
International Journal of Food Sciences and Nutrition, Nov 1, 2001
This study was designed to determine the total phenols (TP) and total antioxidant activity (TAA) ... more This study was designed to determine the total phenols (TP) and total antioxidant activity (TAA) of some liquid and solid plant foods that are commonly consumed in Turkey. Total phenols were analysed according to the Folin-Ciocalteu method and antioxidant activities of these compounds in aqueous phase were assessed by measuring their direct ABTS.- radical scavenging abilities. Total phenols varied from 68 to 4162 mg/l for liquid foods and from 735 to 3994 mg/kg for solid foods. TAA of liquid and solid foods ranged between 0.61-6.78 mM and 0.63-8.62 mM, respectively. Total antioxidant activities of foods were well correlated with total phenols (r2 = 0.95). According to content of total phenols per serving, liquid foods were in the order of black tea > instant coffee > coke > red wine > violet carrot juice > apricot nectar > Turkish coffee > grape molasses > sage > white wine > linden flower, and solid foods were in the order of red grape > raisins > tarhana > dried black plum > dried apricot > grape > fresh paprika > fresh black plum > Urtica sp. > cherry > fresh apricot > paprika pickle > paprika paste.
Gaziosmanpaşa Üniversitesi Ziraat Fakültesi Dergisi, Jun 1, 2006
In recent years, studies on phenolic compounds and antioxidant activities of foods have increased... more In recent years, studies on phenolic compounds and antioxidant activities of foods have increased due to the inverse relationship between degenerative diseases and consumption of polyphenol rich foods. To clarify the controversy related to if antioxidant activity can be supplied in vivo, the necessity for data on bioavailability of phenolic compounds are considered. The aim of the study was to determine total phenols and antioxidant activities of sage, linden flower, fresh nettle, dried nettle leaves and black tea infusions which are popular beverages in the Mediterranean region and also to evaluate antioxidant activities of standard phenolic compounds (catechin, ferulic acid, quercetin) and Trolox for comparison. Moreover, another goal was to determine in vitro bioavailability of black tea. Both black tea infusion and black tea dialysate inhibited ABTS radical cation oxidation by 99.43% and 42% respectively. Infusions of sage, linden flower, fresh nettle, dried nettle leaves inhibited ABTS radical cation oxidation by 39.61%, 96.70%, 70.80% and 95.50% respectively. Although total phenols of black tea dialysate decreased by 96.48%, total antioxidant activity decreased by 57.76%. Ten ?M catechin and 10?M quercetin showed 100% inhibition on ABTS radical cation oxidation. However, Trolox and ferulic acid showed 100% inhibition at 20 ?M concentrations. Total antioxidant activity of a cup of black tea was found to be equal to 10 µM of quercetin, 10 µM of catechin, 20 µM of Trolox and 20 µM of ferulic acid. Total antioxidant activity of black tea dialysate was slightly higher than both 5 ?M of Trolox and 5 ?M of ferulic acid.
Lebensmittel-Wissenschaft & Technologie, May 1, 2014
ABSTRACT In this study, encapsulating fish oil, as a source of eicosapentaenoic acid (EPA) and do... more ABSTRACT In this study, encapsulating fish oil, as a source of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), with multi-layered interfacial membranes using electrostatic attraction between sodium caseinate and gum arabic and its usage in the enrichment of fruit juice was investigated. Initially, optimum conditions for forming a stable complex between sodium caseinate and gum arabic were determined at pH 4 and at a concentration of 0.1 g/100 ml sodium caseinate-0.2 g/100 ml gum arabic. This complex was utilized for nanoencapsulation of fish oil. Encapsulation efficiency and particle size were obtained as 78.88 ± 2.89%, 232.3 nm, respectively. Fish oil nanocomplex containing 40–50–60 mg EPA + DHA were used in the enrichment of 100 ml fruit juice. After in vitro digestion, the bioaccessibility of EPA, DHA and EPA + DHA were found as 56.16 ± 6.39, 36.25 ± 5.38 and 47.37 ± 10.65 percent, respectively (p < 0.05). This study indicates that stable protein–polysaccharide complexes can be used for nanoencapsulating hydrophobic compounds such EPA and DHA, useful for enrichment of non- or low-fat beverages.
Nanotechnology focuses on the characterization, fabrication, and manipulation of biological and n... more Nanotechnology focuses on the characterization, fabrication, and manipulation of biological and nonbiological structures smaller than 100 nm. One of the application areas of nanotechnology in food sector is fortification of foods and development of new food product. Micronutrients may adversely affect the bioavailability due to their own inherent (physical-chemical) properties or as a result of interaction with other ingredients in the system. Some problems concerning product formulation may be encountered especially due to solubility limitations. Nanotechnology enhances the efficacy and bioavailability of nutrients, proteins and antioxidants delivering them more effectively and efficiently to specific sites in human body or to specific cells. The use of nanoemulsions for the fortification of foods is in their infancy yet. Nanoemulsions are systems having size of 20-200 nm droplets. For the controlled delivery of nutrients and related actives with nanoemulsions in the human body, a ...
HAL (Le Centre pour la Communication Scientifique Directe), Sep 8, 2014
PATHWAY-27 will evaluate the effectiveness of docosahexaenoic acid (DHA), anthocyanins (AC) and b... more PATHWAY-27 will evaluate the effectiveness of docosahexaenoic acid (DHA), anthocyanins (AC) and beta-glucan (BG) alone or in combination with two other bioactives, chosen for known/ claimed effectiveness in reducing some risk factors of Metabolic Syndrome (MS). Determination of changes in AC profile of AC enriched bakeries is one of the outputs of this project. Buns and biscuits were enriched with three different concentrations of AC. Extraction of AC from food matrix was optimised using four different solvent systems. The extraction efficiency was determined by measuring total anthocyanin content using pH-differential method. Sepabeads SP850 ion exchange resin was used for column chromatography. Separation of AC was performed by HPLC. The color of AC enriched buns was completely purple and some slightly green and brown spots were also detected in the crust. Anthocyanin enriched biscuits had an excellent taste and flavour and the texture was not too compact. Nevertheless, biscuits had brown colour in the outer layer and a purple and green spots inside as in the buns. Among the extraction solvents methanol containing 0.1% formic acid was the most efficient solvent. Amount of AC extracted with methanol containing 0.1% formic acid was 3.71, 1.62 and 1.45 times greater than those of extracted with water containing 0.1% formic acid, methanol containing 1% formic acid and ethanol containing 1% formic acid respectively. The recovery of AC from buns enriched with three different concentrations of AC was changed in between 4.95 to 27.71%. This value for biscuits enriched with three different concentrations of AC was in between 36.80 to 54.66%. When compared the HPLC chromatogram of AC source and buns, the main findings were the disappearance of the first peak of AC source in the chromatogram of buns and new peaks, possibly originated from wheat and other ingredients or occurred during fermentation, in buns. However, determination of the same anthocyanin profiles for biscuits and AC source indicated that food-processing conditions during biscuit production had no effect on the anthocyanin profile, but other peaks were also identified. The authors participate in the FP7 EU Project PATHWAY-27 ‘Pivotal Assessment of the Effects of Bioactives on the Health and Wellbeing, from Human Genome to Food Industry’ (grant agreement no. 311876).
PurposeIron deficiency is an important nutritional problem that affects approximately 20 percent ... more PurposeIron deficiency is an important nutritional problem that affects approximately 20 percent of world's population and especially infants. The aim of this paper is to determine the iron bioavailability by using in vitro method in commercial infant cereals.Design/methodology/approachThe ferrous iron dialyzability relative to total iron and phytic acid contents of six commercial infant cereals commonly consumed in Turkey were analyzed.FindingsDialyzable ferrous iron was determined in samples 4, 5, and 6 as 2.51 ± 0.38, 4.12 ± 1.52, and 0.50 ± 0.08 percent, respectively (p
International Journal of Food Sciences and Nutrition, Nov 1, 2001
This study was designed to determine the total phenols (TP) and total antioxidant activity (TAA) ... more This study was designed to determine the total phenols (TP) and total antioxidant activity (TAA) of some liquid and solid plant foods that are commonly consumed in Turkey. Total phenols were analysed according to the Folin-Ciocalteu method and antioxidant activities of these compounds in aqueous phase were assessed by measuring their direct ABTS.- radical scavenging abilities. Total phenols varied from 68 to 4162 mg/l for liquid foods and from 735 to 3994 mg/kg for solid foods. TAA of liquid and solid foods ranged between 0.61-6.78 mM and 0.63-8.62 mM, respectively. Total antioxidant activities of foods were well correlated with total phenols (r2 = 0.95). According to content of total phenols per serving, liquid foods were in the order of black tea > instant coffee > coke > red wine > violet carrot juice > apricot nectar > Turkish coffee > grape molasses > sage > white wine > linden flower, and solid foods were in the order of red grape > raisins > tarhana > dried black plum > dried apricot > grape > fresh paprika > fresh black plum > Urtica sp. > cherry > fresh apricot > paprika pickle > paprika paste.
Gaziosmanpaşa Üniversitesi Ziraat Fakültesi Dergisi, Jun 1, 2006
In recent years, studies on phenolic compounds and antioxidant activities of foods have increased... more In recent years, studies on phenolic compounds and antioxidant activities of foods have increased due to the inverse relationship between degenerative diseases and consumption of polyphenol rich foods. To clarify the controversy related to if antioxidant activity can be supplied in vivo, the necessity for data on bioavailability of phenolic compounds are considered. The aim of the study was to determine total phenols and antioxidant activities of sage, linden flower, fresh nettle, dried nettle leaves and black tea infusions which are popular beverages in the Mediterranean region and also to evaluate antioxidant activities of standard phenolic compounds (catechin, ferulic acid, quercetin) and Trolox for comparison. Moreover, another goal was to determine in vitro bioavailability of black tea. Both black tea infusion and black tea dialysate inhibited ABTS radical cation oxidation by 99.43% and 42% respectively. Infusions of sage, linden flower, fresh nettle, dried nettle leaves inhibited ABTS radical cation oxidation by 39.61%, 96.70%, 70.80% and 95.50% respectively. Although total phenols of black tea dialysate decreased by 96.48%, total antioxidant activity decreased by 57.76%. Ten ?M catechin and 10?M quercetin showed 100% inhibition on ABTS radical cation oxidation. However, Trolox and ferulic acid showed 100% inhibition at 20 ?M concentrations. Total antioxidant activity of a cup of black tea was found to be equal to 10 µM of quercetin, 10 µM of catechin, 20 µM of Trolox and 20 µM of ferulic acid. Total antioxidant activity of black tea dialysate was slightly higher than both 5 ?M of Trolox and 5 ?M of ferulic acid.
Lebensmittel-Wissenschaft & Technologie, May 1, 2014
ABSTRACT In this study, encapsulating fish oil, as a source of eicosapentaenoic acid (EPA) and do... more ABSTRACT In this study, encapsulating fish oil, as a source of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), with multi-layered interfacial membranes using electrostatic attraction between sodium caseinate and gum arabic and its usage in the enrichment of fruit juice was investigated. Initially, optimum conditions for forming a stable complex between sodium caseinate and gum arabic were determined at pH 4 and at a concentration of 0.1 g/100 ml sodium caseinate-0.2 g/100 ml gum arabic. This complex was utilized for nanoencapsulation of fish oil. Encapsulation efficiency and particle size were obtained as 78.88 ± 2.89%, 232.3 nm, respectively. Fish oil nanocomplex containing 40–50–60 mg EPA + DHA were used in the enrichment of 100 ml fruit juice. After in vitro digestion, the bioaccessibility of EPA, DHA and EPA + DHA were found as 56.16 ± 6.39, 36.25 ± 5.38 and 47.37 ± 10.65 percent, respectively (p < 0.05). This study indicates that stable protein–polysaccharide complexes can be used for nanoencapsulating hydrophobic compounds such EPA and DHA, useful for enrichment of non- or low-fat beverages.
Nanotechnology focuses on the characterization, fabrication, and manipulation of biological and n... more Nanotechnology focuses on the characterization, fabrication, and manipulation of biological and nonbiological structures smaller than 100 nm. One of the application areas of nanotechnology in food sector is fortification of foods and development of new food product. Micronutrients may adversely affect the bioavailability due to their own inherent (physical-chemical) properties or as a result of interaction with other ingredients in the system. Some problems concerning product formulation may be encountered especially due to solubility limitations. Nanotechnology enhances the efficacy and bioavailability of nutrients, proteins and antioxidants delivering them more effectively and efficiently to specific sites in human body or to specific cells. The use of nanoemulsions for the fortification of foods is in their infancy yet. Nanoemulsions are systems having size of 20-200 nm droplets. For the controlled delivery of nutrients and related actives with nanoemulsions in the human body, a ...
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