Microalgae have gained attention as alternative food sources due to their nutritional value and b... more Microalgae have gained attention as alternative food sources due to their nutritional value and biological effects. This study investigated the effect of salt stress on the antioxidant activity, phenolic profile, bioa-vailability of bioactive compounds, and microbial counts in the blue-green algae Spirulina platensis and di-atom species Phaeodactylum tricornutum. Culturing these microalgae in different salt concentrations (15 35‰), we observed the highest antioxidant activity and phenolic compounds in the control groups. S. platensis (20‰) exhibited higher antioxidant activity compared to P. tricornutum (30‰), which decreased with in-creasing salt stress. Using HPLC-DAD-ESI-MS/MS, we identified and quantified 20 phenolic compounds in P. tricornutum and 24 in S. platensis. The bioavailability of these compounds was assessed through in vitro di-gestion, with the highest amounts observed in the intestinal phase. Salt stress negatively affected the syn-thesis of bioactive substances. Mi...
In the present study, the volatile compounds, key odorants, and fatty acid profiles of Ivorian sh... more In the present study, the volatile compounds, key odorants, and fatty acid profiles of Ivorian shea butter produced by cold press extraction (CPE), solvent extraction (SE) and traditional extraction (TE) methods were investigated for the first time. The aroma compounds of shea butter were extracted by the purge and trap method and analyzed by the gas chromatography–mass spectrometry and olfactometry (GC-MS/O) technique. Totals of 51, 49 and 46 aroma compounds were determined in samples from CPE, SE and TE, respectively. It was observed that the volatile compounds of studied material dominated after CPE, in which alcohols (11) were the most abundant chemical group, followed by aldehydes (10) and acids (7). The application of aroma extract dilution analysis (AEDA) resulted in 22, 20, and 16 key odorants in shea butter from CPE, SE and TE, respectively. 3-Hexanol with flavor dilution (FD) factors (2048 in CPS, 1024 in SE and 64 in TE) was found to be the most active aroma compound in a...
International Journal of Food Science & Technology
SummaryVolatile substances play a crucial role in the consumer preference of lemon juices. The ef... more SummaryVolatile substances play a crucial role in the consumer preference of lemon juices. The effects of heat treatment and addition of lemon peel oil to lemon juice (Citrus limon Burm. cv. Kutdiken) on the aroma compounds were elucidated for the first time. Total phenolic, antioxidant activity, acidity, pH and colour properties were also studied. Results revealed that the aroma of the juice samples comprised mostly the terpene compounds. Limonene, γ‐terpinene, β‐pinene and α‐pinene were the influential terpenes responsible for the distinctive odour of the lemon juice. The addition of the lemon peel oil increased the amounts of the aroma and aroma‐active compounds. Besides, the heat treatment had a positive effect on the total phenolics and the antioxidant activity but it caused significant reduction of the aroma compounds. Sensory analysis revealed that the most preferred sample was the juice with lemon peel oil added after pasteurisation.
BACKGROUNDCitrus fruit peels are considered to be process waste in the fruit juice industry but t... more BACKGROUNDCitrus fruit peels are considered to be process waste in the fruit juice industry but they are a valuable raw material due to their volatile and bioactive components. Drying is one of the most common methods to preserve this material. In this study, four drying processes were applied to the peels of four kinds of citrus fruits. The drying processes were convective drying (CD), microwave drying (MD), conductive hydro drying (CHD), and freeze drying (FD). The citrus fruits used were orange, bitter orange, grapefruit, and lemon.RESULTSThe influence of dehydration on the aroma and phenolic composition, microstructure, and color properties were studied in detail. It was determined that drying increased the amount of both phenolics and volatiles in the dried samples. The MD and FD methods better preserved the color and phenolics of the samples, and the MD and CD processes increased the amount of aroma substances.CONCLUSIONThe MD method would be more suitable for drying citrus pe...
Journal of Biomolecular Structure and Dynamics, 2021
The aim of this work is to study the content of phenolic compounds in P lentiscus leaves and thei... more The aim of this work is to study the content of phenolic compounds in P lentiscus leaves and their antioxidant effect. After extracting the phenolic compounds, fractionation by liquid/liquid partition with increasing polarity gives five extracts. Three of them (ButF, AqF and ButA) were found to have good antioxidant activity. Their IC50s for the inhibition of the free radical formation of DPPH are 1.76 µg/mL, 1.307 µg/ml, and 1.77 µg/mL, respectively. These values are very interesting, considering the effect of the powerful flavonoid quercetin, whose IC50 against DPPH is 1.53 µg/mL. These extracts are also active against xanthine oxidase (XO). The IC50s measured are 0.14 mg/mL, 0.186 mg/mL and 0.33 mg/mL for ButF, Aq F and ButAq F extract respectively, in comparison with allopurinol (0.44 mg/mL). A phytochemical analysis by LC/ESI-MS-MS was performed to explain the observed activities. The results show 22 peaks representing: flavanols, namely catechin, d-Gallocatechin, and gallocatechin gallate. The only flavone detected in the studied extracts was luteolin glucuronide and was found to be in higher amounts in butanolic extract (2,71mg/mL). The phenolic acids and derivatives were also identified in the extracts. A theoretical study was performed to deduce the specificity of the binding between the major compounds identified in the P. lentiscus extract and the xanthine oxidase enzyme using Schrödinger software. The docking procedure was validated using the extraction of ligands from the binding site. Their re-anchoring to the xanthine oxidase structure using quercetin and allopurinol was considered reference molecules. After docking, post-docking minimization was performed to achieve the best scoring poses with the MM-GBSA approach. The dGBind energy of MM-GBSA representing the binding energy of the receptor and the ligand was calculated based on molecular mechanics. Results reveal that β-Glucogallin compounds such as Digalloylquinic acid, Gallocatechin, and Myricetin-3-O rhamnoside are more active than allopurinol, with stronger Docking score (Gscore) and MM-GBSA dGBind.Communicated by Ramaswamy H. Sarma.
Bu calismada, Gemlik zeytin cesidinden elde edilen zeytinyaginin fenol bilesikleri icerikleri ve ... more Bu calismada, Gemlik zeytin cesidinden elde edilen zeytinyaginin fenol bilesikleri icerikleri ve antioksidan kapasiteleri incelenmistir. Fenol bilesiklerinin analizleri zit fazli, diyot array detektorlu HPLC-MS cihaziyla ve tanimlamalari ise sivi kromatografisi-kutle spektrometrisi (LC-MS) ile gerceklestirilmistir. Arastirmada, hidroksitirozol, 4-hidroksibenzoik asit, tirozol, 2,3-dihidroksibenzoik asit, kafeik asit, vanilik asit, vanilin, sirinjik asit, p-kumarik asit, ferulik asit, sinamik asit, apigenin ve luteolin olmak uzere toplam 13 adet fenol bilesigi tanimlanmistir. Tirozolun (9.85 mg/kg) zeytinyaginda en baskin olan fenol bilesigi oldugu ve bunu sirasiyla apigenin (5.40 mg/kg) ve hidroksitirozol’un (3.21 mg/kg) izledigi saptanmistir. Antioksidan kapasite analizleri DPPH ve ABTS yontemleri kullanilarak gerceklestirilmistir. Fenol bilesikleri ile antioksidan kapasite analizleri (DPPH ve ABTS) arasinda (R2= 0.657-0.817) ve kullanilan yontemler arasinda (R2= 0.933) korelasyon...
Bu calismada, Karadeniz Bolgesi findiklarindan elde edilen ham ve rafine yaglarin genel kimyasal ... more Bu calismada, Karadeniz Bolgesi findiklarindan elde edilen ham ve rafine yaglarin genel kimyasal bilesimleri (asitlik, peroksit degeri, renk ozellkleri) ve yag asitleri kompozisyonu incelenmistir. Ham ve rafine findik yaglarinin yag asitleri kompozisyonu metil esterleri olusturularak, FID dedektorlu gaz kromatografisinde (GC) analiz edilmistir. Ham ve rafine findik yaglarinda her ikisinde de toplam 13 adet yag asiti belirlenmistir. Bunlar; miristik, palmitik, palmitoleik, margarik, margoleik, stearik, oleik, linoleik, arasidik, linolenik, gadoleik, behenik ve lignoserik yag asitleridir. Her iki yagda da oleik asit en baskin yag asiti olup, bunu palmitik ve linoleik yag asitleri izlemistir. Ote yandan, ham ve rafine yaglarin bazi genel kimyasal bilesenleri de kiyaslanmistir.
The effect of the addition of two commercial pectolytic enzymes on the anthocyanin and chemical c... more The effect of the addition of two commercial pectolytic enzymes on the anthocyanin and chemical composition of Öküzgözü wines was studied. A rapid HPLC-diode array detection (DAD) method was developed for the analysis of anthocyanins in wines. Direct injection of filtered wine samples followed by selective detection at 520 nm allowed quantitation of these compounds in red wines. Thirteen anthocyanin compounds were detected in wines and, addition of the two enzyme preparations improved the extraction of anthocyanins. Moreover, the wines treated with enzymes had higher values in total phenolics, tannins, and colour intensity than the control wines.
In this study, the differences in the aroma compounds released after the free-run and pressed jui... more In this study, the differences in the aroma compounds released after the free-run and pressed juices of cv. Emir grape (Vitis vinifera L.) were evaluated. Aroma compounds were obtained by liquid-liquid extraction with CH(2) Cl(2) , and then analyzed by gas chromatography (GC) and gas chromatography/mass spectrometry (GC/MS). According to the results, pressing uniformly increased the levels of the aromatic constituents, but this treatment lowered the grape juice quality for winemaking by increasing the total phenolic compounds, browning index, and C(6) -alcohol levels (green-herbaceaous odor) as compared to the free-run juice. From all the aroma compounds identified in both juices, hexan-1-ol, (E)-hex-2-en-1-ol, isobutanol, isoamyl alcohol, and 2-phenylethanol were the most abundant volatile compounds.
Microalgae have gained attention as alternative food sources due to their nutritional value and b... more Microalgae have gained attention as alternative food sources due to their nutritional value and biological effects. This study investigated the effect of salt stress on the antioxidant activity, phenolic profile, bioa-vailability of bioactive compounds, and microbial counts in the blue-green algae Spirulina platensis and di-atom species Phaeodactylum tricornutum. Culturing these microalgae in different salt concentrations (15 35‰), we observed the highest antioxidant activity and phenolic compounds in the control groups. S. platensis (20‰) exhibited higher antioxidant activity compared to P. tricornutum (30‰), which decreased with in-creasing salt stress. Using HPLC-DAD-ESI-MS/MS, we identified and quantified 20 phenolic compounds in P. tricornutum and 24 in S. platensis. The bioavailability of these compounds was assessed through in vitro di-gestion, with the highest amounts observed in the intestinal phase. Salt stress negatively affected the syn-thesis of bioactive substances. Mi...
In the present study, the volatile compounds, key odorants, and fatty acid profiles of Ivorian sh... more In the present study, the volatile compounds, key odorants, and fatty acid profiles of Ivorian shea butter produced by cold press extraction (CPE), solvent extraction (SE) and traditional extraction (TE) methods were investigated for the first time. The aroma compounds of shea butter were extracted by the purge and trap method and analyzed by the gas chromatography–mass spectrometry and olfactometry (GC-MS/O) technique. Totals of 51, 49 and 46 aroma compounds were determined in samples from CPE, SE and TE, respectively. It was observed that the volatile compounds of studied material dominated after CPE, in which alcohols (11) were the most abundant chemical group, followed by aldehydes (10) and acids (7). The application of aroma extract dilution analysis (AEDA) resulted in 22, 20, and 16 key odorants in shea butter from CPE, SE and TE, respectively. 3-Hexanol with flavor dilution (FD) factors (2048 in CPS, 1024 in SE and 64 in TE) was found to be the most active aroma compound in a...
International Journal of Food Science & Technology
SummaryVolatile substances play a crucial role in the consumer preference of lemon juices. The ef... more SummaryVolatile substances play a crucial role in the consumer preference of lemon juices. The effects of heat treatment and addition of lemon peel oil to lemon juice (Citrus limon Burm. cv. Kutdiken) on the aroma compounds were elucidated for the first time. Total phenolic, antioxidant activity, acidity, pH and colour properties were also studied. Results revealed that the aroma of the juice samples comprised mostly the terpene compounds. Limonene, γ‐terpinene, β‐pinene and α‐pinene were the influential terpenes responsible for the distinctive odour of the lemon juice. The addition of the lemon peel oil increased the amounts of the aroma and aroma‐active compounds. Besides, the heat treatment had a positive effect on the total phenolics and the antioxidant activity but it caused significant reduction of the aroma compounds. Sensory analysis revealed that the most preferred sample was the juice with lemon peel oil added after pasteurisation.
BACKGROUNDCitrus fruit peels are considered to be process waste in the fruit juice industry but t... more BACKGROUNDCitrus fruit peels are considered to be process waste in the fruit juice industry but they are a valuable raw material due to their volatile and bioactive components. Drying is one of the most common methods to preserve this material. In this study, four drying processes were applied to the peels of four kinds of citrus fruits. The drying processes were convective drying (CD), microwave drying (MD), conductive hydro drying (CHD), and freeze drying (FD). The citrus fruits used were orange, bitter orange, grapefruit, and lemon.RESULTSThe influence of dehydration on the aroma and phenolic composition, microstructure, and color properties were studied in detail. It was determined that drying increased the amount of both phenolics and volatiles in the dried samples. The MD and FD methods better preserved the color and phenolics of the samples, and the MD and CD processes increased the amount of aroma substances.CONCLUSIONThe MD method would be more suitable for drying citrus pe...
Journal of Biomolecular Structure and Dynamics, 2021
The aim of this work is to study the content of phenolic compounds in P lentiscus leaves and thei... more The aim of this work is to study the content of phenolic compounds in P lentiscus leaves and their antioxidant effect. After extracting the phenolic compounds, fractionation by liquid/liquid partition with increasing polarity gives five extracts. Three of them (ButF, AqF and ButA) were found to have good antioxidant activity. Their IC50s for the inhibition of the free radical formation of DPPH are 1.76 µg/mL, 1.307 µg/ml, and 1.77 µg/mL, respectively. These values are very interesting, considering the effect of the powerful flavonoid quercetin, whose IC50 against DPPH is 1.53 µg/mL. These extracts are also active against xanthine oxidase (XO). The IC50s measured are 0.14 mg/mL, 0.186 mg/mL and 0.33 mg/mL for ButF, Aq F and ButAq F extract respectively, in comparison with allopurinol (0.44 mg/mL). A phytochemical analysis by LC/ESI-MS-MS was performed to explain the observed activities. The results show 22 peaks representing: flavanols, namely catechin, d-Gallocatechin, and gallocatechin gallate. The only flavone detected in the studied extracts was luteolin glucuronide and was found to be in higher amounts in butanolic extract (2,71mg/mL). The phenolic acids and derivatives were also identified in the extracts. A theoretical study was performed to deduce the specificity of the binding between the major compounds identified in the P. lentiscus extract and the xanthine oxidase enzyme using Schrödinger software. The docking procedure was validated using the extraction of ligands from the binding site. Their re-anchoring to the xanthine oxidase structure using quercetin and allopurinol was considered reference molecules. After docking, post-docking minimization was performed to achieve the best scoring poses with the MM-GBSA approach. The dGBind energy of MM-GBSA representing the binding energy of the receptor and the ligand was calculated based on molecular mechanics. Results reveal that β-Glucogallin compounds such as Digalloylquinic acid, Gallocatechin, and Myricetin-3-O rhamnoside are more active than allopurinol, with stronger Docking score (Gscore) and MM-GBSA dGBind.Communicated by Ramaswamy H. Sarma.
Bu calismada, Gemlik zeytin cesidinden elde edilen zeytinyaginin fenol bilesikleri icerikleri ve ... more Bu calismada, Gemlik zeytin cesidinden elde edilen zeytinyaginin fenol bilesikleri icerikleri ve antioksidan kapasiteleri incelenmistir. Fenol bilesiklerinin analizleri zit fazli, diyot array detektorlu HPLC-MS cihaziyla ve tanimlamalari ise sivi kromatografisi-kutle spektrometrisi (LC-MS) ile gerceklestirilmistir. Arastirmada, hidroksitirozol, 4-hidroksibenzoik asit, tirozol, 2,3-dihidroksibenzoik asit, kafeik asit, vanilik asit, vanilin, sirinjik asit, p-kumarik asit, ferulik asit, sinamik asit, apigenin ve luteolin olmak uzere toplam 13 adet fenol bilesigi tanimlanmistir. Tirozolun (9.85 mg/kg) zeytinyaginda en baskin olan fenol bilesigi oldugu ve bunu sirasiyla apigenin (5.40 mg/kg) ve hidroksitirozol’un (3.21 mg/kg) izledigi saptanmistir. Antioksidan kapasite analizleri DPPH ve ABTS yontemleri kullanilarak gerceklestirilmistir. Fenol bilesikleri ile antioksidan kapasite analizleri (DPPH ve ABTS) arasinda (R2= 0.657-0.817) ve kullanilan yontemler arasinda (R2= 0.933) korelasyon...
Bu calismada, Karadeniz Bolgesi findiklarindan elde edilen ham ve rafine yaglarin genel kimyasal ... more Bu calismada, Karadeniz Bolgesi findiklarindan elde edilen ham ve rafine yaglarin genel kimyasal bilesimleri (asitlik, peroksit degeri, renk ozellkleri) ve yag asitleri kompozisyonu incelenmistir. Ham ve rafine findik yaglarinin yag asitleri kompozisyonu metil esterleri olusturularak, FID dedektorlu gaz kromatografisinde (GC) analiz edilmistir. Ham ve rafine findik yaglarinda her ikisinde de toplam 13 adet yag asiti belirlenmistir. Bunlar; miristik, palmitik, palmitoleik, margarik, margoleik, stearik, oleik, linoleik, arasidik, linolenik, gadoleik, behenik ve lignoserik yag asitleridir. Her iki yagda da oleik asit en baskin yag asiti olup, bunu palmitik ve linoleik yag asitleri izlemistir. Ote yandan, ham ve rafine yaglarin bazi genel kimyasal bilesenleri de kiyaslanmistir.
The effect of the addition of two commercial pectolytic enzymes on the anthocyanin and chemical c... more The effect of the addition of two commercial pectolytic enzymes on the anthocyanin and chemical composition of Öküzgözü wines was studied. A rapid HPLC-diode array detection (DAD) method was developed for the analysis of anthocyanins in wines. Direct injection of filtered wine samples followed by selective detection at 520 nm allowed quantitation of these compounds in red wines. Thirteen anthocyanin compounds were detected in wines and, addition of the two enzyme preparations improved the extraction of anthocyanins. Moreover, the wines treated with enzymes had higher values in total phenolics, tannins, and colour intensity than the control wines.
In this study, the differences in the aroma compounds released after the free-run and pressed jui... more In this study, the differences in the aroma compounds released after the free-run and pressed juices of cv. Emir grape (Vitis vinifera L.) were evaluated. Aroma compounds were obtained by liquid-liquid extraction with CH(2) Cl(2) , and then analyzed by gas chromatography (GC) and gas chromatography/mass spectrometry (GC/MS). According to the results, pressing uniformly increased the levels of the aromatic constituents, but this treatment lowered the grape juice quality for winemaking by increasing the total phenolic compounds, browning index, and C(6) -alcohol levels (green-herbaceaous odor) as compared to the free-run juice. From all the aroma compounds identified in both juices, hexan-1-ol, (E)-hex-2-en-1-ol, isobutanol, isoamyl alcohol, and 2-phenylethanol were the most abundant volatile compounds.
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