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    Assessment of phenolic composition, sugars, and antioxidant capacity in Turkish fig (Ficus carica L.) cultivars
    (Tubitak Scientific & Technological Research Council Turkey, 2025) Zahid, Ghassan; Kelebek, Hasim; Kuden, Ayzin; Shimira, Flavien; Kacar, Yildiz Aka
    Fig fruits (Ficus carica L.) have significant health benefits. T & uuml;rkiye is the leading fig producer in the world. Despite their diversity and rich medicinal properties, the biochemical fingerprints and nutritional quality of local figs are poorly understood. This study aimed to analyze the peels and pulps of eight Turkish figs with varying colors for their total phenolic composition, sugars, and antioxidant capacity. Thirty-one phenolic compounds (PCs) were detected using HPLC-MS/MS. The dark-purple 01-1N-58 genotype had the highest amount of colored PCs in fruit peels and pulps (151.25 and 31.57 mg/100 g dw, respectively). Likewise, the maximum quantity of colorless PCs was found in the peels of the same genotype (1063.91 mg GAE/100 g dw). The highest antioxidant capacity was also observed in the 01-1N-58 genotype. Cyanidin-3-O-rutinoside and chlorogenic acid were the dominant PCs in the peels and pulps. This study showed that the fig fruit peels, especially with darker colors, had a greater total quantity of bioactive compounds than pulp. High variability was observed among the studied cultivars and genotypes, which is crucial to help fig breeding researchers, consumers, and the food industry to select fig varieties with the most health benefits.
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    Changes in volatile, key odorants and bioactive properties of pomegranate juice during processing into concentrate
    (Elsevier Sci Ltd, 2025) Salman, Eda; Guclu, Gamze; Pehlivan, Zeynep Yaren; Kelebek, Hasim; Selli, Serkan
    Key odorants of juices of pomegranate fruits of Hicaz variety obtained from different juice production stages (fresh: FrPJ, pasteurized: PPJ, filtered: FiPJ, and concentrated: CPJ) were examined. Processing significantly impacted the volatile compounds. The FrPJ and PPJ samples had higher concentrations of aroma compounds than the FiPJ and CPJ samples. A total of 38 aroma substances were identified in the FrPJ sample while 37, 35, and 21 compounds were detected in the PPJ, FiPJ, and CPJ samples, respectively. Phenylethyl alcohol was the dominant key odorant. The total phenolic contents (TPC) and antioxidant activities (AA) of the samples changed significantly. The CPJ sample had the highest TPC and AA due to increased release of phenolics during the concentration process; thus, this process increased the TPC and AA significantly, altering both aroma and bioactive properties. The results emphasize the importance of processing methods in preserving the nutritional and sensory qualities of pomegranate juice.
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    Characterization of the Key Odorants of Mastic Gum (Pistacia lentiscus var. Chia) from Two Different Countries
    (MDPI, 2025) Kilic-Buyukkurt, Ozlem; Guclu, Gamze; Kelebek, Hasim; Selli, Serkan
    Mastic gum, a plant-based resin from mastic trees, has become very popular in recent years and has been used in various food products due to its strong and positive aroma properties. In the present study, key odorant compounds of the mastic gum (MG) samples obtained from mastic gum trees (Pistacia lentiscus var. Chia) from two different countries, T & uuml;rkiye (MGT) and Greece (MGG), were investigated and compared. The aroma-active compounds (AACs) were determined by aroma extract dilution analysis (AEDA) and by using gas chromatography-mass spectrometry-olfactometry (GC-MS-O). The two mastic gum samples exhibited similar aroma profiles but significant differences were observed in their concentrations. Among the aroma groups identified in both samples, monoterpenes were the most abundant group with alpha-pinene as the main compound followed by beta-myrcene and beta-pinene. On the other hand, the most dominant AAC in both samples was determined to be alpha-pinene (resinous, forest-like odor), followed by beta-pinene (resinous, terpene-like odor), beta-myrcene (pine-like, greenish odor), and linalool (floral, fruity odor), all of which had high flavor dilution (FD) values. The findings of the AEDA and sensory analysis revealed that the MGT sample contained more floral and fruity odors while the MGG sample had more resinous and pine-woody odors.
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    Comparative elucidation of the phenolic profile and antioxidant and antimicrobial activities of unripe and ripe Pistacia lentiscus L. fruits and their oils as affected by ripening
    (Wiley, 2025) Buyukkurt, Ozlem Kilic; Guclu, Gamze; Kelebek, Hasim; Selli, Serkan
    BackgroundPhenolic compounds, antioxidant activity, and antimicrobial properties of unripe and ripe mastic tree (Pistacia lentiscus L.) fruits and their oils were investigated.ResultsA total of 20 phenolic compounds were identified by using liquid chromatography-diode array detection and electrospray ionization tandem mass spectrometry, among which phenolic acids were predominant. The main phenolic compound was catechin in the unripe fruit and trigalloylquinic acid in the unripe fruit oil, whereas galloylquinic acid was dominant in the ripe fruit and its oil. Unripe fruits had the highest amount of total phenolic content (TPC; 2771.4 mg kg-1), whereas the ripe fruit oils had the lowest TPC (14.1 mg kg-1). The quantity of the phenolics decreased as the fruits ripened. Tests revealed significant antimicrobial activity of the fruit extracts against Staphylococcus aureus but not on Escherichia coli, whereas fruit oils showed no antimicrobial effects.ConclusionThe fruits and their oils exhibited significant alterations in phenolic composition, antioxidant activity, and antimicrobial effects during ripening. These findings highlight the impact of ripeness on the bioactive properties of mastic tree fruits and their potential applications in the food and pharmaceutical industries. (c) 2025 Society of Chemical Industry.
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    Comparative evaluation of the green extraction techniques in peanut skin: characterization of bioactive compounds, antioxidant activity and antimicrobial properties of SC-CO2 extract
    (Springer, 2025) Eker, Tulin; Kadiroglu, Pinar; Kelebek, Hasim
    In this study, the maceration (MAC), microwave-assisted extraction (MAE), ultrasound-assisted extraction (UAE) and supercritical carbon dioxide (SC-CO2) extraction methods were compared for the extraction from peanut skin. Various method parameters were examined by one-factor experiments (ethanol concentration, extraction time and solvent/material ratio, microwave power, extraction temperature and pressure). The total phenolic content (TPC) of peanut skin was measured and the antioxidant activity was assessed by 2,2-diphenyl-1-picrylhydrazyl. (DPPH) and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid (ABTS) assays. Among the methods, SC-CO2 was most effective for peanut skin, achieving a TPC of 99.39 mg GAE/g and a DPPH activity of 776.35 mu mol TE/g, while MAC showed a similarly high TPC (96.06 mg GAE/g) but lower antioxidant capacity. SC-CO2 extraction was selected as the optimal technique due to its effectiveness in extracting bioactive compounds. The SC-CO2 extract was freeze-dried and then the lyophilized extract was solved in water and ethanol (50%, v/v) at 20 mg/mL concentration to obtain aqueous and ethanolic extracts for further characterization. The lyophilized extract showed low water activity (0.23), low moisture (8.78%) and low solubility (15.7% and 20.10% in water and ethanol (50%, v/v)). LC-DAD-ESI-MS/MS analysis evaluated the phenolic profile of extracts and similar profiles were observed in aqueous and ethanolic extracts. However, most peaks were detected at lower concentrations in aqueous extract. The phenolic profile was dominated largely by proanthocyanidins, particularly A-type procyanidins. Based on the FTIR spectra of the lyophilized, aqueous and ethanolic extracts, the following classes of compounds were confirmed: phenols, amides, esters, amino acids, carboxylic acids, alcohols, polysaccharides, lipids, carbohydrates, and flavonoids. The antimicrobial activity of the extracts was detected against S. aureus, B. subtilis, and K. pneumoniae, but they were ineffective against E. coli.
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    Comparative phytochemical analysis and bioactive potential of white and black garlic
    (Nature Portfolio, 2025) Sasmaz, Hatice Kubra; Ilgaz, Ceren; Kadiroglu, Pinar; Erkin, Ozgur Cem; Selli, Serkan; Kelebek, Hasim
    The phenolic and organosulfur compound profiles of black garlic samples produced at different temperatures, humidity and durations were determined using liquid chromatography-electrospray tandem mass spectrometry (LC-ESI-MS/MS) and their bioactive properties were compared with those of the white garlic samples. The total concentrations of the phenolic compounds in the white (fresh) garlic samples were observed at 24.15 mg/kg and it was found that caffeic and ferulic acids, epicatechin, apigenin and p-hydroxybenzoic acid were dominant. Resveratrol, which is present in trace amounts in fresh garlic, has shown a significant increase in black garlic. Allicin was found to be the predominant organosulfur compound in white garlic, whereas S-allyl-L-cysteine was dominant in black garlic. Antimicrobial activity and minimum inhibitory concentration of the garlic samples were evaluated on two test microorganisms (Staphylococcus auereus and Escherichia coli). The effects of the garlic extracts on cancer cell lines (A549, HuH-7, MCF-7, HCT-116) were also assessed. The anticancer effect of the black garlic extracts was observed at higher concentrations than the white garlic water extracts, but the white garlic and black garlic methanolic extracts were effective on all cancer cell lines within the concentration range used in the study.
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    Comparative Study of the Aroma Profiles and Bioactive Properties of Cooked and Uncooked Regular and Firik Bulgurs
    (Wiley, 2025) Kilic-Buyukkurt, Ozlem; Guclu, Gamze; Keskin, Muharrem; Kelebek, Hasim; Selli, Serkan
    Background and Objectives Bulgur is an important cereal product preferred due to its aroma, nutrition, and economic values. In this study, the effect of cooking process applied to two different bulgur types (regular and firik) on the aroma profile, color properties, total phenolic content (TPC), and antioxidant activity (AA) was evaluated. Findings A total of 27 and 33 aroma compounds were detected in the uncooked and cooked regular bulgur samples, while the firik bulgur samples (uncooked and cooked) had 27 and 34 compounds, respectively. Cooking process caused significant changes, with carboxylic acids and aldehydes being the dominant aroma groups. Uncooked firik bulgur exhibited the highest aroma concentration. Generally, both cooked (4225.6 ng/kg) and uncooked (4745.2 ng/kg) firik bulgurs had higher total aroma concentrations compared to the regular bulgurs (2333.0 and 3255.1 ng/kg). It was found that significant differences (p < 0.05) were observed in the TPC and AA levels; they were higher in firik bulgurs but decreased with the effect of cooking. Conclusion The study highlights that bulgur type and cooking process significantly affect its aroma and phenolic properties, potentially influencing consumer preferences. This is the first study to examine the aroma and bioactive compound variations in two bulgur types with respect to cooking.
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    Exploring pilot scale ultrasound-microwave assisted extraction of organic acids and phytochemicals from brown seaweed Alaria esculenta
    (Elsevier, 2025) Das, Rahel Suchintita; Tiwari, Brijesh K.; Selli, Serkan; Kelebek, Hasim; Garcia-Vaquero, Marco
    This study investigates ultrasound (US) and microwave (MW) technologies - both applied individually (ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE)) and simultaneously (ultrasound-microwave-assisted extraction (UMAE)) for extracting bioactive compounds from a brown seaweed Alaria esculenta. This research emphasizes sustainability by using wet biomass and water for extraction. Employing a range of power (336-1340 W (MW); 50-200 W (US)) and time (5-20 min) conditions, the study evaluates multiple phytochemicals as well as antioxidant activities in the obtained extracts. The highest total soluble carbohydrate contents (32.68 mg glucose equivalents (GE)/100 mg extract) were achieved by UAE (200 W, 20 min). UMAE (50 W (US), 1340 W (MW), 10 min) had the highest levels of total phenolic contents (2.07 mg gallic acid equivalents (GAE)/100 mg extract) and FRAP (38.36 mu M Trolox equivalents (TE)/mg extract). The highest protein content (15.62 +/- 1.69 bovine serum albumin equivalents (BSAE) mg/100 mg extract) was recorded by UMAE (100 W (US), 1340 W (MW), 20 min). MAE (1340 W, 20 min) achieved the highest levels of succinic (7.52 mg/g extract) and lactic acids (39.08 mg/g extract), while UMAE (670 W (MW), 100 W (US), 5 min) extracted the highest amounts of malic (3.02 mg/g extract) and alpha-ketoglutaric acids (2.41 mg/g extract). Lactic acid, followed by pyruvic acid was the major organic acid present in the extracts. Scanning electron microscopy images confirmed increased cell damage in the biomass by all the treatments, with higher levels of surface roughness and enlarged pores appreciated after UMAE. Hence, this work being among the first to demonstrate US and MW application, both individually and simultaneously, on Alaria esculenta, utilizing an integrated commercially available pilot-scale system and a green extraction solvent, sheds light on the extraction of valuable phytochemicals including underexplored organic acids which hold immense potential for diverse applications.
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    Identification of key odorants in Turkish black tea beverage and aroma changes by adding aromatic plants
    (Academic Press Inc Elsevier Science, 2025) Gelen, Berfu; Guclu, Gamze; Kelebek, Hasim; Selli, Serkan
    Tea, produced from the leaves of Camellia sinensis, is one of the most widely consumed beverages worldwide. Some consumers infuse these teas by blending with different medicinal and aromatic plants for both taste and health benefits. This study examines the impact of adding four aromatic plants (dried cloves (C), mint (M), rose petals (R), and green tea (GT)) to black tea (BT) on its aroma profile, aroma-active compounds (AACs), and bioactive properties. Sensory analysis and gas chromatography-mass spectrometry (GC-MS) were used to evaluate the aroma profile, while total phenolic content (TPC) and antioxidant activity were measured to assess bioactive properties. The black tea (BT) sample with added green tea (BT+GT) had the highest total phenolic substance (TPC) and antioxidant activity (AA) followed by the BT+R, BT+C, BT+M and BT samples, respectively. The clove, mint, rose and green tea added to the BT increased its aroma potential significantly. The types and numbers of the AACs responsible for the unique odour of the tea samples showed significant differences. It was found that the characteristic aroma components found in the added aromatic plants were transferred to the BT. Sensory evaluation indicated that the aromatic plant additions enhanced the overall sensory characteristics of BT, with the BT+rose (BT+R) sample receiving the highest preference scores.
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    Machine Learning-Based Classification of Albanian Wines by Grape Variety, Using Phenolic Compound Dataset
    (MDPI, 2025) Topi, Ardiana; Kasaj, Agim; Hudhra, Daniel; Kelebek, Hasim; Guclu, Gamze; Selli, Serkan; Topi, Dritan
    Wine phenolics serve as robust chemical signatures correlated to grape variety, processing, and regional identity. This study explores the potential of machine learning algorithms, combined with the phenolic profiles of Albanian wines, to classify them according to grape variety. Geographic origin analysis was conducted as a preliminary exploration. The dataset of phenolic compounds included white and red wines, spanning the 2017 to 2021 vintages. Using five supervised algorithms-Support Vector Machine (SVM), Random Forest, XGBoost, Logistic Regression, and K-Nearest Neighbors-a high classification accuracy was achieved, with SVM reaching 100% under Leave-One-Out Cross-Validation (LOOCV). To address class imbalance, the Synthetic Minority Over-sampling Technique (SMOTE) and stratified cross-validation were applied. Random Forest feature importance consistently highlighted trans-Fertaric acid and Procyanidin B3 as dominant discriminants. Parallel coordinates plots demonstrated clear varietal patterns driven by phenolic differences, while PCA and hierarchical clustering confirmed unsupervised grouping consistent with wine type and maceration level. Permutation testing (1000 iterations) confirmed the non-randomness of model performance. These findings show that a small set of phenolic markers can offer high classification accuracy, supporting chemically based wine authentication. Although the dataset is relatively small, thorough cross-validation, non-redundant modeling, and chemical interpretability provide a solid foundation for scalable methods. Future work will expand the dataset and explore sensor-based phenolic measurement to enable rapid authentication in wine.
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    Nanoencapsulation of hydroxytyrosol extract of fermented olive leaf brine using proniosomes
    (Wiley, 2025) Kadiroglu, Pinar; Kilincli, Betul; Ilgaz, Ceren; Bayindir, Zerrin Sezgin; Kelebek, Hasim; Helvacioglu, Selin; Ozhan, Gunes
    BACKGROUND: Olive leaves are rich in bioactive compounds with potential health benefits; however, their limited bioavailability and stability hinder their effective utilization. Emerging technologies, nanocarrier-based delivery systems, have shown promise in enhancing these properties. RESULTS: The optimal conditions for proniosome formulation were 50 rpm rotational speed and 35 degrees C, achieving 81.20 +/- 0.80% encapsulation efficiency. Particle sizes ranged from 188.6 to 248.9 nm, with a zeta potential of similar to-30 mV, indicating high stability and resistance to aggregation. Advanced instrumental analysis confirmed interactions between the extract and proniosome components. After 30 days at 4 degrees C, extract-loaded proniosomes maintained better homogeneity and lower polydispersity index. Cytotoxicity studies showed that both the extract and its proniosomal form were nontoxic to HEK293T cells up to 200 mu g mL(-1). In zebrafish assays, minimal larval mortality was observed up to 3200 mu g mL(-1) for the extract, while no mortality occurred up to 1600 mu g mL(-1) for the proniosomal extract, highlighting its improved safety profile. CONCLUSION: The findings from this research could contribute to the advancement of sustainable and health-promoting food innovations by integrating cutting-edge nanotechnology-driven encapsulation strategies into plant-based food formulations. (c) 2025 Society of Chemical Industry.
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    Phenolic Profiling of Merlot Wines from Albania: Influence of Geographical Origin and Vintage Assessed by LC-DAD-ESI-MS/MS
    (MDPI, 2025) Topi, Dritan; Kelebek, Hasim; Shehi, Gazmend; Guclu, Gamze; Selli, Serkan
    Merlot red wines rank among the most distinguished varietals globally. This study aimed to characterize the phenolic compound profiles of Merlot wines and assess the influence of geographical origin and vintage on samples from two Albanian wine regions. Using liquid chromatography coupled with tandem mass spectrometry, a total of 31 phenolic compounds were identified and quantified. These were classified into hydroxybenzoic acids and flavan-3-ols (13 compounds), phenolic acids (9), flavonols (5), and stilbenoids (4). The total phenolic content ranged from 294 mg L-1 in wines from the Mati-Mirdita region to 480 mg L-1 in those from the Durr & euml;s-Kavaja region, demonstrating significant regional variation. Notably, the hydroxybenzoic acids and flavan-3-ols exhibited the most pronounced differences, with gallic acid concentrations varying from 123 mg L-1 (Mati-Mirdita) to 170 mg L-1 (Durr & euml;s-Kavaja). Both regions' wines were rich in catechin, epicatechin, procyanidin derivatives, trans-caftaric acid, and ethyl gallate. However, procyanidins were found in higher concentrations in the Mati-Mirdita wines, while other phenolics were more abundant in Durr & euml;s-Kavaja samples. These findings underscore the influence of geographical and climatic factors on phenolic composition, offering a robust chemical fingerprinting approach for assessing wine authenticity and quality.
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    Production of a fermented Arthrospira platensis beverage using Lactobacillus spp.: A comprehensive analysis of its angiotensin-converting enzyme activity, bioactive compounds, and bioaccessibility
    (Elsevier, 2025) Uzlasir, Turkan; Kadiroglu, Pinar; Sasmaz, Hatice Kubra; Ilgaz, Ceren; Selli, Serkan; Kelebek, Hasim
    This study investigates how the chemical composition and bioactive properties of commercial (C) and laboratorygrown (L) Arthrospira platensis are influenced by fermentation with different lactic acid bacteria. The protein content in the L samples (49-70 %) was significantly higher compared to the C samples (27.6-65.6 %). Chlorophyll a (53.34 mu g/L DW), phycocyanin (55.37 mg/L DW), total carotenoids (19.47 mu g/L DW), and antioxidant activity (DPPH and ABTS) reached their highest levels on the 2nd day of fermentation in samples grown in the laboratory and fermented with Lactiplantibacillus plantarum (L-LP) strain. Fermentation also increased the ACE inhibitory potential, with samples fermented with Lactiplantibacillus plantarum (LP) showing the most significant effects. Sixteen phenolic compounds were identified by LC-MS/MS, and novel compounds such as apigenin 6-Cpentosyl-8-C-(2 ''-O-hydroxy feruloyl)-pentoside, tricaffeoyl-glucosyl-glucoside, vanillic-4-sulfate, and quercetin3-O-rutinoside were reported for the first time. In vitro bioaccessibility analysis revealed the superior release of antioxidants and phenolics in L samples during digestion, with the intestinal phase showing the highest values. These findings demonstrate that A. platensis is a promising substrate for enhancing bioactive properties through fermentation.
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    The cross breeding of Osmanli and Sabrina varieties to produce newly aroma-enriched strawberry genotypes
    (Academic Press Inc Elsevier Science, 2025) Saridas, Mehmet Ali; Guclu, Gamze; Selli, Serkan; Kelebek, Hasim; Kargi, Sevgi Paydas
    Strawberries are cultivated worldwide due to their unique flavor and important bioactive compounds. In this study, the aroma profiles of the 'Sabrina' and 'Osmanli' strawberry cultivars and eight selected hybrid genotypes derived from their cross were investigated using liquid-liquid extraction followed by gas chromatography-mass spectrometry (GC-MS). Both aroma and pomological characteristics were determined and compared among the parental cultivars (Osmanli and Sabrina) and selected genotypes. The total aroma content varied between 4650 mu g/kg in 'Sabrina' variety and 29272 mu g/kg in 'Osmanli' variety. The highest aroma quantity among the hybrids was determined in the genotype '2-10' (18769 mu g/kg). It was observed that the characteristic aroma of the 'Osmanli' variety was due to its high concentrations of esters compounds. As a result of the sensory analysis, the most liked genotype was determined as the genotype '2-10' which contained high amounts of esters. Additionally, unlike the Osmanli variety, this genotype has hermaphroditic flower structure, which is quite important in strawberry cultivation. It also had a 70 % increase in fruit size and a 50 % increase in fruit flesh firmness compared to the 'Osmanli'. This study shows that the breeding studies are crucial in strawberries to increase consumer satisfaction and market value; thus, the continuation of these studies is highly recommended.