Yazar "Kadiroglu, Pinar" seçeneğine göre listele
Listeleniyor 1 - 20 / 22
Sayfa Başına Sonuç
Sıralama seçenekleri
Öğe Bioactive compounds and antioxidant potential in tomato pastes as affected by hot and cold break process(Elsevier Sci Ltd, 2017) Kelebek, Haşim; Selli, Serkan; Kadiroglu, Pinar; Kola, Osman; Kesen, Songul; Ucar, Burcak; Cetiner, BasakThe effects of hot and cold break industrial tomato paste production steps on phenolic compounds, carotenoids, organic acids, hydroxy methyl furfural (HMF) and other quality parameters of tomato pastes were investigated in this study. Phenolic compounds, carotenoids, organic acids, and HMF analyses were performed with LC-DAD-ESI-MS/MS and LC-DAD-RID was used for the sugar analyses. Furthermore, the antioxidant capacities of tomato pastes were assessed via the DPPH and ABTS methods. The increase of phenol acids at the processing steps of cold break production method was higher than the hot break production method. According to PCA analyses, phenolic acids characterized cold break tomato pastes while hot break tomato pastes were characterized by flavanols and flavanones. The total amount of organic acids decreased with processing and the loss of organic acids was lower in cold break pastes. Heating and evaporation were determined as the most important processing steps in which the amount of different quality parameters change. (C) 2016 Elsevier Ltd. All rights reserved.Öğe Bioactivity, DNA damage protecting, and aroma potential of oleuropein enriched olive leaf extract by optimization of ultrasound-assisted process(Wiley, 2024) Ilgaz, Ceren; Kelebek, Haşim; Kadiroglu, PinarIn this study, Box-Behnken experimental design was employed to optimize Ultrasound-assisted extraction (UAE) method to obtain oleuropein-rich extract from olive leaf. The effect of three parameters, ethanol concentration (30%-70%), amplitude (30%-50%), and ultrasonication time (5-15 min) on oleuropein content were evaluated through experimental design. The total phenolic content, antioxidant capacity, DNA damage scavenging activity, aroma profile, and antimicrobial activity of olive leaf were also investigated. The optimum extraction condition was determined as 30% amplitude, 70% ethanol, and 5 min extraction time. The amount of oleuropein was found to be 42.621 mg/g dry leaves at the optimum condition. The total phenolic content of the optimized extract was found as 45.13 mg GAE/g dry leaves while the antioxidant capacity of the optimized extract was 216 mu mol Trolox/g in DPPH and 213.19 mu mol Trolox/g in ABTS method. Twenty-three volatile compounds were identified in extracts, mainly aldehydes and alcohols. The extracts showed high antimicrobial activity against selected bacterial strains. DNA damage protecting activity of extracts on plasmid DNA was clearly demonstrated. UAE has an important effect on the phenolic content and antioxidant capacity of olive leaves. Moreover, oleuropein-rich extract can have potential as a therapeutic agent depending on its antimicrobial and DNA-protecting activity. UAE process was optimized to obtain oleuropein-enriched olive leaf extract. Bioactive, DNA damage protecting, and aroma properties of the extracts were evaluated. Regarding the high antioxidant capacity and DNA damage-protecting activity, oleuropein-rich extracts obtained optimized probe-based UAE could have the potential to be used as a natural antioxidant compound in the food industry. imageÖğe Chemometric Studies on zNose™ and Machine Vision Technologies for Discrimination of Commercial Extra Virgin Olive Oils(Springer, 2015) Kadiroglu, Pinar; Korel, FigenThe aim of this study was to classify Turkish commercial extra virgin olive oil (EVOO) samples according to geographical origins by using surface acoustic wave sensing electronic nose (zNose (TM)) and machine vision system (MVS) analyses in combination with chemometric approaches. EVOO samples obtained from north and south Aegean region were used in the study. The data analyses were performed with principal component analysis class models, partial least squares-discriminant analysis (PLS-DA) and hierarchical cluster analysis (HCA). Based on the zNose (TM) analysis, it was found that EVOO aroma profiles could be discriminated successfully according to geographical origin of the samples with the aid of the PLS-DA method. Color analysis was conducted as an additional sensory quality parameter that is preferred by the consumers. The results of HCA and PLS-DA methods demonstrated that color measurement alone was not an effective discriminative factor for classification of EVOO. However, PLS-DA and HCA methods provided clear differentiation among the EVOO samples in terms of electronic nose and color measurements. This study is significant from the point of evaluating the potential of zNose (TM) in combination with MVS as a rapid method for the classification of geographically different EVOO produced in industry.Öğe Comparative assessment of quality parameters and bioactive compounds of white and black garlic(Springer, 2022) Sasmaz, Hatice Kubra; Sevindik, Onur; Adal, Eda; Erkin, Ozgur Cem; Selli, Serkan; Kelebek, Haşim; Kadiroglu, PinarQuality parameters and bioactive compounds of two white garlic samples from two regions of Turkey (Gaziantep and Kastamonu) and five commercial black garlic samples were investigated. It was found that the black garlic samples had greater total sugar content. Black garlic samples had also higher total amino acids (112.9-684.8 mg/100 g) as compared to the white garlics (250.8-411.9 mg/100 g). Arginine and glutamic acid were the dominant amino acids in both product types. Cysteine, the key amino acid responsible for the principal health-promoting properties of garlics, was found to be much higher in black garlic samples (112.0 mu g/100 g in BG4) when compared to white garlic samples (21.4 mu g/100 g in KWG). Black garlic samples had 4-7 times more antioxidant potential as compared to the white garlics. It was also found that the predominant sugar compound was sucrose (702.3-884.7 mg/100 g) in white garlic and fructose (3277.0-27,232.2 mg/100 g) in black garlic samples and the total amount of sugar was 4- to 17-fold higher in black garlic compared to the white garlic. 13 and 14 phenolic compounds were quantified by LC-DAD-ESI-MS/MS in the white and black garlic samples, respectively. Black garlic was found to have a higher phenolic content (26.3-37.9 mg/100 g) than white garlic (18.0-23.3 mg/100 g) while caffeic acid was the dominant phenolic in both product types. In general, black garlic could be recommended to consumers due to its higher potential of bioactive compounds.Öğe Comparison of phenolic profile and some physicochemical properties of Uzun pistachios as influenced by different harvest period(Wiley, 2020) Kelebek, Haşim; Sönmezdağ, Ahmet S.; Güçlü, Gamze; Cengiz, Nurten; Uzlasir, Turkan; Kadiroglu, Pinar; Selli, SerkanPistachios, which are among the top 50 healthiest foods, are rich in antioxidants and are a major source of phenolic compounds known for their related antioxidant benefits. The ripening stage is of paramount importance for food processing since the chemical composition of this fruit is heavily influenced by its level of maturity. For instance, immature pistachios are preferred to be used in desserts, sauces, ice-creams, and chocolate, while mature pistachios are more often consumed as a roasted snack. In this study, the changes in color properties, fatty acids, phenolic compounds, and antioxidant activity at four different maturity periods of the Turkish Uzun pistachio variety were investigated. A total of 13 phenolic compounds were identified and characterized by LC-DAD-ESI/MSn, with a total amount varying between 136 and 210 mg/kg. Catechin, daidzin, and genistin accounted for the highest amount of the total phenolics. The phenolic compounds and antioxidant capacities of the pistachios decreased as the maturation period extended and these two parameters displayed a linear correlation. With regard to fatty acids, Oleic acid had the highest concentration in all the samples, followed by Linoleic and Palmitic acids. The oil yield and fatty acids of pistachio also increased as maturation periods extended in the samples. Practical applications Pistachios have a high nutritional value and many health benefits, with their rich content of phenolic compounds and fatty acids. The ripening period could lead to differences in phenolic compounds and other bioactive properties. The findings of this research could be helpful to determine the optimal maturity index of the pistachios for their usage in specific foods. Thus, it may lead to a decrease in production costs, with use of the most expensive ingredients becoming more efficient.Öğe Effects of Filtration on the Quality Properties of Extra Virgin Olive Oils during Storage(Wiley, 2019) Koseoglu, Oya; Sevim, Didar; Kadiroglu, PinarIn this study, the effects of filtration on quality parameters, chemical characteristics, antioxidant activity, and oxidative stability (OS) of Turkish olive oils during the storage period of 12 months were investigated. The olive oil free acidity (% oleic acid per 100 g of olive oil) (free fatty acidity, FFA), peroxide values (PV) (meq O-2 kg(-1) oil), and UV spectrophotometric indices (K-232 and K-270 measurements) were used for evaluating the quality parameters of olive oils. alpha-tocopherol analysis, total phenolic content (TPC), total chlorophyll and carotenoid analyses, and 2,2-diphenyl-1-picrylhydrazyl (DPPH center dot) radical-scavenging activity (RSA) assays were carried out. Chromatographic methods were applied to determine the fatty-acid and triacylglycerol (TAG) composition, the content of methyl and ethyl esters (FAEE and FAME), and the content of fatty acids of olive oils. Univariate and multivariate statistical methods were performed to evaluate results. Univariate data analysis results showed that filtration of Ayvalik, Memecik, and Domat olive oils had no considerable influence on quality parameters, antioxidant compounds, FAEE and FAME, antioxidant activity, and OS, except TPC (P < 0.05). A significant difference between the samples was determined regarding storage times of the olive oils. Principal component analysis (PCA) analysis revealed that olive oils were grouped according to storage periods of the olive oils regarding fatty-acid and triacylglycerol (TAG) composition while there was no clear separation among the samples according to the filtration process. However, qualitative and quantitative changes took place on minor and major components of olive oils during the storage period.Öğe Evaluation of Olive Preservation Methods on Bioactive Constituents and Antioxidant Properties of Olive Oils(Springer, 2017) Irmak, Sahnur; Kadiroglu, Pinar; Otles, SemihThe purpose of this study was to determine the effects of preservation methods on less salty natural black table olives by evaluating the extracted olive oils. For this purpose, olives of the Gemlik variety obtained in two harvest years were brined and dry salted with 2 and 4% levels of salt and packaged with vacuum and modified atmosphere (60% N-2 and 40% CO2) and treated with gamma irradiation (0, 1, 3, 5 kGy). The olive oil extraction process was applied to raw olives, olives after fermentation and olives at 4th and 8th months of storage time. Bioactive component analyses including total carotenoid, total chlorophyll, alpha-tocopherol analyses and antioxidant properties were performed along with determination of free fatty acids content (FFA) and peroxide values (PV). FFA and PV increased while alpha-tocopherol (TO), total chlorophyll (TCH), total carotenoids (TC) and antioxidant activity (DPPH center dot radical scavenging assay) values decreased with storage and increment of irradiation dosage. Principal components analyses (PCA) showed that olive oils were discriminated clearly according to harvest year, salt content and processing type (dry-salting and brining). Overall, this study revealed that chemical parameters of olive oils as the main component of the olives were affected by the harvest year, processing and preservation conditions along with fermentation and storage period of olives.Öğe Fourier transform-infrared assessment of cholesterol effect on antibiotic resistance of Salmonella Typhimurium(Wiley-Hindawi, 2022) Ilgaz, Ceren; Kadiroglu, PinarIn this study, the effect of cholesterol on antibiotic resistance of Salmonella Typhimurium was investigated. Antibiotic resistance patterns revealed that the bacterium was susceptible to ampicillin, streptomycin, sulfamethoxazole/trimethoprim, ciprofloxacin, tetracycline, chloramphenicol, and gentamicin and resistant to penicillin, erythromycin, and vancomycin. The minimum inhibitory concentrations (MICs) of ampicillin, streptomycin, ciprofloxacin, and sulfamethoxazole/ trimethoprim antibiotics were found as 16, 128, 0.25, and 16 mg/L, respectively. When the effect of cholesterol on antibiotic resistivity was examined, it was found that MICs increased in cholesterol medium than in non-cholesterol medium. The increase in MICs and decrement in inhibition zones was considered as the decreasing effect of cholesterol on the sensitivity of Salmonella Typhimurium. The effect of cholesterol on the antibiotic sensitivity of Salmonella Typhimurium was also assessed by Fourier transformed infrared (FT-IR) spectroscopy, and the results indicated that new functional groups were observed at different wavelengths in the presence of cholesterol. Practical applications Antibiotic resistance is a global phenomenon resulting in the emergence of pathogens with resistance to clinically important antibiotics. Antibiotic resistance in foodborne pathogens such as Salmonella is a major concern for public health safety. Significant increase in bacterial resistance makes it increasingly necessary to develop new drugs and antibiotic activity modifiers and effective techniques for treatment. Fourier transformed infrared (FT-IR) can be used as a rapid and precise method for the assessment of cholesterol effect on antibiotic resistance pattern of Salmonella Typhimurium.Öğe FTIR spectroscopy for prediction of quality parameters and antimicrobial activity of commercial vinegars with chemometrics(Wiley, 2018) Kadiroglu, PinarBACKGROUNDThe aim of this study was to discriminate between commercial apple, rice, balsamic, red-wine, rose, white-wine, grape, and pomegranate vinegars according to their antimicrobial activities, total phenolic contents (TPC), antioxidant activities, and color parameters, and to predict the quality characteristics of vinegars using Fourier transform infrared (FTIR) spectroscopy. RESULTSResults showed that the highest TPC (3971.4325.00) was found in balsamic vinegar whereas the lowest TPC was observed in rice vinegar (14.36 +/- 0.16). Antioxidant activities of vinegars were correlated with TPC. Grape-based vinegars exhibited higher antimicrobial activity against Staphylococcus aureus (S. aureus), Escherichia coli (E.coli) and Pseudomonas aeruginosa (P.aeruginosa). However, there were no statistically significant differences among vinegars in terms of antimicrobial activities. According to principal component analysis (PCA) and hierarchical cluster analysis (HCA), vinegars were classified into three groups and each group consisted of vinegars from different raw materials. Prediction models were constructed successfully using partial least squares (PLS) considering whole FTIR spectral data. CONCLUSIONThe results indicated that FTIR could be used as a rapid method to estimate the antimicrobial activities, TPC, color and antioxidant activities of vinegars. (c) 2018 Society of Chemical IndustryÖğe Impacts of selected lactic acid bacteria strains on the aroma and bioactive compositions of fermented gilaburu (Viburnum opulus) juices(Elsevier Sci Ltd, 2022) Sevindik, Onur; Güçlü, Gamze; Agirman, Bilal; Selli, Serkan; Kadiroglu, Pinar; Bordiga, Matteo; Capanoglu, EsraGilaburu fruit and its products have gained popularity due to their nutritional content, taste and health benefits. Even though fermented gilaburu juice is widely preferred and consumed in some regions, there is no detailed study on the optimization of the production conditions of this popular beverage. In this study, gilaburu fruit juices fermented naturally (NFJ) and with three commercial lactic acid bacteria (LAB) (L. plantarum: FJLP, L. delbureckii: FJLD, L. caseii: FJLC) were examined for the first time. The microbial properties, phenolics, aroma compounds, minerals, amino acid contents and sensory properties were examined. It was found that the phenolics and volatiles were richer in the samples fermented with LAB but their amino acid contents were in lower amounts as compared to the NFJ sample. The juices produced with L. plantarum (FJLP) and L. delbrueckii (FJLD) presented better aroma, colour, flavour, and overall acceptability.Öğe Influence of pasteurization and storage conditions on microbiological quality and aroma profiles of shalgam(Elsevier, 2021) Kirlangic, Ozan; Ilgaz, Ceren; Kadiroglu, PinarShalgam is a traditional Turkish fermented beverage produced by the lactic acid fermentation of black carrot, salt, sourdough, bulgur flour and drinkable water. Aroma and microbial profiles of shalgams were examined based on the effect of pasteurization and storage parameters. At the beginning of the storage, the pH of the samples was 3.89, the acidity was 6.06-6.66 g/L and the brix values ranged from 2.67 to 2.73, at the end of storage these values were 3.89-3.98 for pH, 5.94-6.49 g/L for total acidity and 3.07-3.27% for brix. Total aerobic mesophilic bacteria decreased in unpasteurized sample, although the number of lactic acid bacteria increased and yeast and molds stored at 4 degrees C increased with storage time. A total amount of 32 and 35 volatiles were identified and amount of these compounds decreased during storage for unpasteurized and pasteurized samples, respectively. The total amount of volatiles, which was 1558.63-2179.49 mu g/L at the beginning of storage, decreased to 556.70-800.12 mu g/L at the end of storage. Samples were separated successfully according to storage times in terms of aroma profiles by principal component analysis (PCA). While the samples of shalgam stored for 0 and 7 days were characterized by most of the volatile compounds, samples stored for 14 and 30 days were characterized by ethyl alcohol, 4-phenyl-3-buten-2-one and myristicin. When effect of pasteurization process and storage parameters were evaluated comparatively, storage time and temperature were found more effective on shalgam quality.Öğe Influence of processing steps on phenolic composition of clarified and unclarified pomegranate juices as characterized by LC-DAD-ESI-MS/MS(Wiley, 2019) Davarci, Arife; Kadiroglu, Pinar; Diblan, Sevgin; Selli, Serkan; Kelebek, HaşimIn this study, quality parameters of clarified (CPJ) and unclarified pomegranate juices (UPJ) of Hicaz variety (obtained from industrial-scale fruit juice production plant) were investigated regarding general compositions (sugar, organic acid, color parameters, etc.), phenolic content and also antioxidant capacity. The predominant anthocyanin was detected as cyanidin-3,5-diglucoside followed by cyanidin-3-glucoside, delphinidin-3,5-diglucoside, delphinidin-3-glucoside, pelargonidin-3-glucoside, cyanidin pentoxide, pelargonidin-3,5-diglucoside. Cyanidin pentoxide was detected for the first time in this study in pomegranate juices in Turkey. During production, a decrease was observed in anthocyanins up to 39%. Fourteen colorless phenolic compounds were identified as primary ellagic acid, punicalagin-alpha, and punicalagin-beta. The most significant decrement in phenolic compounds was observed in clarification/filtration steps of CPJ and separation step of UPJ while an increase was detected after pressing. However, the reduction of phenolic content of CPJ was higher than UPJ during production. This decrease was probably related to the effect of clarification agents, filtration, and evaporation processes. Practical applications Pomegranate juices have high nutritional value and health benefits with its rich content of phenolic compounds. Processing steps of unclarified and clarified pomegranate juices production could lead to differences in phenolic compounds and other bioactive properties. This study contributes valuable information for industrial production of pomegranate juices.Öğe LC-DAD-ESI-MS/MS characterization of elderberry flower (Sambucus nigra) phenolic compounds in ethanol, methanol, and aqueous extracts(Wiley, 2021) Uzlasir, Turkan; Kadiroglu, Pinar; Selli, Serkan; Kelebek, HaşimThe aim of the present study is to elucidate the phenolic compositions and antioxidant properties of methanol, ethanol, and aqueous extracts of elderberry flower as well as their sugars, organic acids, and color properties. Phenolic compounds were analyzed with LC-DAD-ESI-MS/MS, while organic acids and sugars were analyzed with LC-DAD-RID. Aqueous extracts were found rich in phenolic compounds and the highest phenolic content was determined in infusions obtained at 100 degrees C for 30 min (922.26 mg/L), whereas the lowest was detected in the ethanol extract for 5 min (238.98 mg/L). Chlorogenic acid, 5-p-coumaroylquinic acid, dicaffeoylquinic acid, and quercetin-3-rutinoside were the most abundant phenolics in all of the extracts.The results revealed significant differences among aqueous, methanol, and ethanol extracts of elderberry flower regarding phenolics, antioxidant, and other chemical properties.Using water infusions at 100 degrees C for 5 and 30 min, respectively, resulted in a higher phenolic and antioxidant potential yield than from using other extractions. Practical Application Elderberry flowers posses a substantial supply of bioactive flavonoids, antioxidant, and phenolic compounds which have frequently been used in traditional medicine and healing. Different solvents and infusion times in extraction might induce differences in phenolic composition and bioactive features. This study highlights that the elderberry flower can be consumed as an alternative herbal tea which is rich in phenolic substances.Öğe LC-DAD-ESI-MS/MS-assisted elucidation of the phenolic compounds in shalgams: Comparison of traditional and direct methods(Elsevier Sci Ltd, 2020) Tanriseven, Dilem; Kadiroglu, Pinar; Selli, Serkan; Kelebek, HaşimShalgam is a beverage which is produced by lactic acid fermentation of black carrot juice. Two commercial methods (traditional method - TM and direct method - DM) used to produce shalgams were compared with respect to their effects on the general compositions, bioactive phenolic compounds and antioxidant potentials for the first time. A total of 25 phenolic compounds comprising anthocyanins, flavonols, and phenolic acids were identified and characterized by LC-DAD-ESI/MSn. Cyanidin-3-xylosyl-galactoside and cyanidin-3-xylosyl-glucosyl-galactoside accounted for the highest amount of the total anthocyanins. Also, seven newly-identified anthocyanins including cyanidin 3-xylosyl-(caffeoyl-glucosyl)-galactoside, cyanidin 3-xylosyl-(p-hydroxybenzoylglucosyl)-galactoside, cyanidin 3-xylosyl-galactoside+vinylphenol, cyanidin 3-xylosyl-galactoside+vinylcatechol, cyanidin 3-xylosyl-(feruloyl-glucosyl)-galactoside+vinylcatechol, cyanidin 3-xylosyl-galactoside+ vinylguaiacol, cyanidin 3-xylosyl-(feruloyl-glucosyl)-galactoside+vinylguaiacol were found in the shalgam samples for the first time. Phenolic acids and flavonols of shalgam samples were studied for the first time. The major subclass of the chlorogenic acids was identified as 5-caffeoylquinic acid in the samples. Antioxidant capacities of the samples screened using ABTS and DPPH assays were in accordance with their total phenolic content. Principal component analysis (PCA) revealed clear discrimination between the two production methods (TM and DM). This study demonstrated that the DM provided higher phenolic and antioxidant potential than the TM in the shalgam samples.Öğe Next-generation sequencing of shalgam flavor influencing microflora(Wiley, 2022) Ekici, Halil; Kadiroglu, Pinar; Ilgaz, CerenShalgam is a fermented sour beverage produced by lactic acid fermentation of black carrots. In this study, some physicochemical analyses and microbial counts of the shalgam samples were analyzed. Dominant lactic acid bacteria (LAB) and yeast-mold species and their composition were determined using next-generation sequencing (NGS) methods and volatile compounds profiles of shalgams were performed during the fermentation process. The total number of bacteria decreased gradually and the number of LAB and yeast increased gradually. The dominant types of LAB in the fermentation process were determined as Leuconostoc mesenteroides, Lactococcus lactis, and Leuconostoc pseudomesenteroides and the dominant yeast species were Saccharomyces cerevisiae and Candida boidinii. Ethyl alcohol was the dominant volatile compound in shalgam. Phenol and 2,4-bis(1,1-dimethylethyl) had lower percentage in total volatile compounds. Novelty impact statement Microbial profile and flavor changes were analyzed during fermentation in shalgam using real-time PCR and next-generation sequencing methods. Dominant species lactic acid bacteria species in shalgam were L. mesenteroides, L. lactis, and L. pseudomesenteroides and, S. cerevisiae and C. boidinii the dominant yeast species. Terpenes and alcohols were main volatile compounds of shalgam during fermentation. Quality of shalgam is closely related to the microbial flora, mainly LAB, of fermentation. Species determined in this study will be the source to select the starter cultures for future studies and then for industrial usage.Öğe Optimization of black garlic production parameters using response surface methodology: Assessment and characterization of bioactive properties(Elsevier, 2023) Sasmaz, Hatice K.; Kadiroglu, Pinar; Adal, Eda; Sevindik, Onur; Aksay, Ozge; Erkin, Ozguer C.; Selli, SerkanThis study was performed to determine the optimum process parameters for black garlic production. Central composite design (CCD) of the response surface methodology (RSM) was utilized to examine the effects of fermentation conditions (temperature, humidity and time) on the alliin, S-allyl cysteine (SAC), total phenolic content (TPC), antioxidant capacity, moisture, and 5-Hydroxymethylfurfural (HMF) contents of the black garlic samples. Liquid chromatography coupled to diode array detection and electrospray ionization tandem mass spectrometry (LC-DAD-ESI-MS/MS) was used for the identification and quantification of alliin, SAC and HMF. SEM and FT-IR techniques were also utilized to characterize the samples. The optimized fermentation parameters were determined as 65 degrees C temperature, 85% humidity, and a duration of 24 days. TPC was found to be 1152.46 mg GAE/100 g dry matter with the highest antioxidant capacity while SAC and alliin contents were 80.21 and 5.16 mg/100 g, respectively. The HMF was quantified as 0.60 g/kg using the optimized parameters. It was also found that decreased temperature and fermentation time yielded a decrement in HMF and an increment in the bioactivity of black garlic.Öğe Optimization of complex coacervation parameters for the production of encapsulated black garlic using response surface methodology(Wiley, 2023) Sasmaz, Hatice Kubra; Adal, Eda; Kadiroglu, Pinar; Selli, Serkan; Uzlasir, Turkan; Kelebek, HaşimThe purpose of this study was to optimize black garlic encapsulation parameters (core/coating ratio, extract concentration, and coacervate/maltodextrin [MD] ratio) using central composite design of the response surface methodology based on encapsulation efficiency (EE) (%). The optimum parameters were determined as 4.0 for the coating material/core ratio, 50% for the extract concentration, and 6.0 for the MD/coacervate ratio depending on the EE (%). The antioxidant activity values were determined as 101 and 134 mu mol Trolox/100 g dry weight (DW) for the 2,2-diphenyl-1-picrylhydrazyl and 2,2 '-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) methods, respectively, whereas the total phenolic content was 49 mg gallic acid equivalent/100 g DW for the encapsulated black garlic samples. S-Allyl-L-cysteine (SAC), gamma-L-glutamyl-SAC (GSAC), gamma-L-glutamyl-(S)-trans-1-propenyl-L-cysteine, and allicin were the organosulfur (OS) compounds determined in the samples. The SAC concentration of the encapsulated black garlic samples was determined as 22.36 mg/g, whereas the GSAC content was found at a lower concentration (0.33 mg/g) compared to SAC. The allicin content was quantified to be 0.31 mg/g. The encapsulated samples were also characterized by scanning electron microscopy (SEM) and Fourier transform infrared (FT-IR) spectroscopy. The FT-IR analysis revealed specific functional groups, including hydroxyl, carbonyl, and glycosidic linkage. The interaction between lentil protein isolate and pectin was strong enough to encourage capsule formation as visualized in the SEM images. This study shows the potential of black garlic coacervates as a functional ingredient for the food industry due to their stability, solubility, and preservation of OS and antioxidant compounds.Öğe Oxidative stability of olive oils with supercritical carbon dioxide extracts of olive leaf(Innovhub Ssi-Area Ssog, 2022) Sevim, Didar; Koseoglu, Oya; Pazir, Fikret; Ova, Gulden; Kadiroglu, Pinar; Alper, YukselIn this study, quality parameters and oxidative stability of olive oils added with olive leaf (OL), an agricultural by-product extracted by the supercritical carbon dioxide (SCD) method, were evaluated. The SCD OL extraction method was applied at 100 degrees C, 100 bar and 80 minutes. Extracts containing phenolic substances obtained from olive leaves were added to refined olive oil (ROO) (E) at concentrations of 350 (A), 200 (B), 150 (C) and 60 mg CAE/kg oil (D). Olive oil samples were stored in clear glass bottles for 12 months under light (L) and dark (D) conditions. Samples were analysed at 0, 3, 6, 9 and 12 months of storage period. The results of the analyses revealed that the amount of free fatty acid values (FFAV), peroxide value (POV), total phenolic content (TPC), chlorophyll (TChl) and carotenoid (TCar) content and oxidative stability index (OSI) increased as the olive leaf extract (OLE) addition ratio increased. When the effect of OLE concentration on the amount of a- tocopherol was examined, it was determined that the amount of a- tocopherol was higher in ROO (E) and this amount decreased with the addition of OLE. In the samples which OLE was added, odours like alcohol, henna and dried herbs were detected as a result of sensory analysis. Principal component analyses (PCA) indicated that olive oils were discriminated clearly based on the concentrations of OLEs. As a result, it was determined that the TPC, TChl and TCar content and OSI values were the highest in the A sample, which was stored in the dark and had the highest OLE content. Sample A, which is rich in antioxidant components, can be said to be the best example enriched with OLE, apart from sensory properties. In terms of the content of AT, which is equivalent to vitamin E, we can say that the E sample stored in the dark has the best properties except for the sensory properties.Öğe Prediction of functional properties of registered chickpea samples using FT-IR spectroscopy and chemometrics(Elsevier Science Bv, 2018) Kadiroglu, Pinar; Aydemir, Levent Yurdaer; Akcakaya, Fatma GizemThis study was performed to evaluate the classification and prediction capability of Fourier transform infrared (FT-IR) spectroscopy for functional properties of chickpea samples for the first time. Health related (total phenolic content, iron chelating activity, and free radical scavenging activity) and food processing related properties (water soluble protein content, water binding capacity and oil binding capacity) of water soluble extracts of twelve registered chickpea cultivars which were grown in different cultivation year and area (n = 36 x 2) were investigated. The cultivars were not classified well based on cultivar type, cultivation location and year. Partial least squares (PLS) regression models were constructed with cross validation (leave one out) technique to determine the relation between the spectral data and chemical analysis. Regression coefficients of calibration models were found higher than 97% and regression coefficients of validation models were calculated higher than 95% meaning that the models have successful prediction capacity. Root mean square error of calibration (RMSEC) models ranged from 0.03 to 51.06 and cross-validation (RMSECV) models ranged from 0.03 to 50.33. Prediction of total phenolic content of the chickpea samples was not very good as other functional properties with higher RMSEC and validation models.Öğe Quality characteristics and antioxidant properties of Turkish monovarietal olive oils regarding stages of olive ripening(Elsevier Sci Ltd, 2016) Koseoglu, Oya; Sevim, Didar; Kadiroglu, PinarThe aim of this study was to discriminate the extra virgin olive oils (EVOO) based on quality characteristics, chemical composition and antioxidant activity according to ripening stages of olives. Two different olive varieties (Memecik and Gemlik) were obtained at different stages of ripening based on skin color (green, purple and black). Quality properties of olive oils; free fatty acidity, peroxide value, K-232 and K-270, purity properties; fatty acid and triacylglycerol (TAG) composition and antioxidant compounds like total phenol, carotenoid and chlorophyll content and antioxidant activity (oxidative stability, ABTS radical scavenging activity) analyses were performed. Higher amount of oleic, linoleic and palmitic acids were observed in olive oils. Oleic acid amount of olive oils decreased, linoleic acid increased with ripening. The most abundant TAG of olive oils were ECN 48, OOO, SLO + POO, ECN 46 and LOO/PLO. Olive oils were clearly classified by principal component analysis based on fatty acid and TAG composition. (C) 2016 Elsevier Ltd. All rights reserved.
