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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 Characterization of Aroma-Active Compounds in Iranian cv. Mari Olive Oil by Aroma Extract Dilution Analysis and GC–MS-Olfactometry(Springer Verlag, 2016) Amanpour, Asghar; Kelebek, Haşim; Kesen, Songul; Selli, SerkanAroma, aroma-active compounds and fatty acid profiles of Iranian olive oil obtained from the cv. Mari were investigated for the first time in the current study. Aroma extracts were isolated from the oil by using a purge and trap extraction system and their compositions were analyzed by gas chromatography-mass spectrometry-olfactometry (GC–MS-O). A total of 35 aroma compounds comprising alcohols, aldehydes, acids, esters, ketones, terpenes and volatile phenols were identified and quantified in the assayed samples. Aldehydes were present at the highest levels, followed by ketones and alcohols. (E)-2-Hexenal was quantitatively (1589 µg kg?1) the main aroma compound in the analyzed oils, followed by hexanal and (E)-2-heptenal. The aroma-active volatiles were elucidated in the aromatic extract by applying aroma extract dilution analysis (AEDA). The results of AEDA revealed 17 aroma-active compounds. Under these condition it was possible to completely identify 16 of these compounds. Regarding to the flavor dilution (FD) factor, the most potent odorants with the highest FD factor were (E)-2-hexenal (512), followed by hexanal, 6-methyl-5-hepten-2-one, (E)-2-decenal and one unknown compound (LRI = 1871). The fatty acid profile of the tested oils was composed of thirteen compounds. Oleic acid was the main fatty acid (76.01 %) followed by palmitic acid. © 2016, AOCS.Öğe Characterization of Aroma-Active Compounds in Seed Extract of Black Cumin (Nigella sativa L.) by Aroma Extract Dilution Analysis(Mdpi, 2018) Kesen, Songul; Amanpour, Armin; Sarhir, Salwa Tsouli; Sevindik, Onur; Güçlü, Gamze; Kelebek, Haşim; Selli, SerkanTurkish Nigella sativa L. seed extracts were used to detect the aroma and key odorant compounds of the spice using gas chromatography-mass spectrometry-olfactometry (GC-MS-O). Volatile compounds were extracted by the purge and trap extraction (PTE) method. A total of 32 volatile compounds consisting of different chemical classes acids (13), alcohols (7), phenols (3), terpene (1), esters (2), ketones (2), aldehyde (1), lactone (1) and hydrocarbons (2) were determined. The amounts of volatile compounds were found to be 21,544 mu g kg(-1). The application of aroma extract dilution analysis (AEDA) revealed the presence of 13 odor-active compounds alcohols (2), carboxylic acids (4), phenols (2), terpene (1), ketone (1), hydrocarbon (1) and unknown compounds (2) in Nigella sativa L. extract. Flavor dilution (FD) factors of key odorants ranged between 4 and 1024, while odor activity values (OAV) were in the range of 1.0 to 170.8. Acetoin was the only aroma-active ketone detected in Nigella sativa L. seed extracts. It had the strongest aroma (FD = 1024) and provided a buttery odor. This compound represented the most abundant compound of overall aroma profile with a concentration of 9394 mu g kg(-1), followed by isobutanoic acid (FD = 512 with a concentration of 218 mu g kg(-1)) and contributed a powerful aroma and a cheesy characteristic odor.Öğe Characterization of potent odorant compounds in Turkish olive oils by GC-MS-olfactometric techniques(ISEKI Food Association, 2014) Kesen, Songul; Kelebek, Haşim; Selli, SerkanThe purpose of this study was to determine the most powerful aroma-active compounds of olive oils obtained from Ayvalik (AYV), Gemlik (GEM) and Memecik (MEM) cultivars harvested in 2011, using gas chromatography-mass spectrometry-olfactometry (GC-MS-O). Simultaneous distillation and extraction (SDE) with dichloromethane was used for extraction of volatile components. The aroma- active compounds of olive oils were evaluated by aroma extract dilution analysis (AEDA). A total of 14, 12 and 12 aroma-active compounds within the range of ?64-1024 avor dilution (FD) factors were detected in aromatic extracts of olive oils obtained from AYV, GEM and MEM cvs., respectively. The compounds having the highest FD factor (1024) were (Z)-3-hexenol (cut grass, herbal) and ?- sesquiphellandrene ( oral) for AYV oil and (Z)-3-hexenyl acetate (fruity) for MEM oil. Among these compounds, terpenes were the overwhelmingly largest aroma-active components followed by aldehydes. © 2014 ISEKI-Food Association (IFA).Öğe Characterization of the key aroma compounds in tomato pastes as affected by hot and cold break process(Springer, 2018) Kelebek, Haşim; Kesen, Songul; Sönmezdağ, Ahmet Salih; Cetiner, Basak; Kola, Osman; Selli, SerkanThe popular flavor of tomato and its products are primarily due to a complex mixture of acids, sugars, amino acids, minerals, and volatile compounds. Within this mixture, the aroma of tomato and its products is an important attribute that greatly influences consumer acceptability and preference. In the present study, tomato and its two types of pastes, produced from hot and cold break methods, were subject to sensory profiling, aroma, and aroma-active compounds analysis. The key aroma compounds in tomato and its two types of pastes were characterized by application of direct solvent extraction with dichloromethane/solvent assisted flavor evaporation (SAFE), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) technique and aroma extract dilution analysis (AEDA). Fresh tomato and its paste volatiles were composed of alcohols, aldehydes, lactones, carboxylic acids, ketones, furans, esters, volatile phenols, 13-C norisoprenoid, terpene, and pyrrols. Via AEDA application, a total of 21 and 13 key odorants were detected in tomato and its pastes, respectively. In tomato pastes, lower numbers of aroma-active compounds than in fresh tomato were determined. The most important difference of aroma-active compounds in tomato and its pastes was hexanal, (Z)-3-hexenal, 2,3-butanediol, (Z)-3-hexenol, (E)-2-octenal, benzaldehyde, (E,Z)-2,6-nonadienal, methyl salicylate, -ionone, 5-penthyl-2-(5H)-furanone and eugenol was not detected in tomato paste samples. On the basis of flavor dilution (FD) factors obtained by AEDA, the most powerful aroma-active compounds were (Z)-3-hexenal (FD=512; green-grassy), 4-methyl-(5H)-furan-2-one (FD=512; fruity), -ionone (FD=512; floral-violet) in tomato; 6-methyl-5-hepten-2-one (FD=1024; green-leafy) in cold break tomato paste and furfural (FD=512; pungent) in hot break tomato paste. In the sensory analysis, the tomato paste produced with the cold processing method was more acclaimed in terms of color, smell, taste and fruity aroma than the paste produced via the hot processing method.Öğe Characterization of the Key Aroma Compounds in Turkish Olive Oils from Different Geographic Origins by Application of Aroma Extract Dilution Analysis (AEDA)(Amer Chemical Soc, 2014) Kesen, Songul; Kelebek, Haşim; Selli, SerkanThe aroma and aroma-active compounds of olive oils obtained from Nizip Yaglik (NY) and Kilis Yaglik (KY) cultivars and the effect of the geographical area (southern Anatolian and Aegean regions) on these compounds were analyzed by gas chromatography mass spectrometry olfactometry (GC-MS-O). For this purpose, two oil samples were obtained from their native geographical area including NY from Nizip province and KY from Kills province (southern Anatolian region of Turkey). Another two oils of the same cultivar, NY-Bornova (NY-B) and KY-Bornova (KY-B), were obtained from the Olive Oil Research Center-Bornova, Izmir province (Aegean region of Turkey) to compare geographical effect on aroma and aroma-active compounds. Simultaneous distillation and extraction (SDE) with dichloromethane was used for extraction of volatile components. SDE gave a highly representative aromatic extract of the studied olive oil based on the sensory analysis. Totals of 61, 48, 59, and 48 aroma compounds were identified and quantified in olive oils obtained from NY, NY-B, KY, and KY-B cultivars, respectively. The results of principal component analysis (PCA) showed that the aroma profile of native region oils was discriminately different from those of Bornova region oils. Aldehydes and alcohols were qualitatively and quantitatively the most dominant volatiles in the oil samples. Aroma extract dilution analysis (AEDA) was used for the determination of aroma-active compounds of olive oils. The number of aroma-active compounds in native region oils was higher than in Bornova region oils. Within the compounds, aldehydes and alcohols were the largest aroma-active compounds in all olive oils.Öğe Characterization of the Volatile, Phenolic and Antioxidant Properties of Monovarietal Olive Oil Obtained from cv. Halhali(Springer, 2013) Kesen, Songul; Kelebek, Haşim; Selli, SerkanVolatile and phenolic compositions of olive oil obtained from the cv. Halhali were investigated in the present study. Fruits were harvested at the optimum maturity stage of ripeness and immediately processed with cold press. Simultaneous distillation/extraction (SDE) with dichloromethane was applied to the analysis of volatile compounds of olive oil. Sensory analysis showed that the aromatic extract obtained by SDE was representative of olive oil odour. In the olive oil, 40 and 44 volatile components were identified and quantified in 2010 and 2012 year, respectively. The total amount of volatile compounds was 18,007 and 19,178 mu g kg(-1) for 2010 and 2012, respectively. Of these, 11 compounds in the 2010 and 12 in the 2012 harvest presented odour activity values (OAVs) greater than 1, with 1-octen-3-ol, ethyl-3-methyl butanoate, (E)-2-heptenal and (E,Z)-2,4-decadienal being those with the highest OAVs in olive oil. The high-performance liquid chromatographic method coupled with diode-array detection was used to identify and quantify phenolic compounds of the olive oil. A total of 14 phenolic compounds in both years were identified and quantified in olive oil. The major phenolic compounds that were identified in both years were hydroxytyrosol, tyrosol, elenolic acid, luteolin, and apigenin. Antioxidant activity of olive oil was measured using the DPPH and ABTS methods.Öğe Comparative Study of Bioactive Constituents in Turkish Olive Oils by LC-ESI/MS/MS(Taylor & Francis Inc, 2015) Kelebek, Haşim; Kesen, Songul; Selli, SerkanThe purpose of this research was to evaluate and compare the differences in the phenolic composition, antioxidant properties, and fatty acids of virgin olive oils from the Ayvalik, Gemlik, and Memecik olive varieties cultivated in their respective growing areas over two harvest years. The phenolic composition of olive oils was carried out by liquid chromatography coupled with diode array detection and electrospray ionization mass spectrometry analysis and the fatty acid composition was determined by gas chromatography analysis. Fourteen phenolic compounds were identified and, among these, the most dominant were elenolic acid, tyrosol, and hydroxytyrosol. For olives from both years, the highest total phenolic content was determined in Memecik followed by Ayvalik and Gemlik. 2,2-diphenyl-1-picryl hydrazyl and 2,2 '-azino-bis- (3-ethyl-benzothiazoline-6-sulphonic acid) methods were used to determine the antioxidant capacity of the olive oil extracts. In both methods, the antioxidant capacity values were higher for oil from cv. Ayvalik. Thirteen fatty acids were identified and quantified in all samples. Oleic acid was the highest concentration and this acid was more dominant in Gemlik oils.Öğe Comparison of aroma, aroma-active, and phenolic compounds of crude and refined hazelnut oils(Wiley, 2022) Kesen, Songul; Sönmezdağ, Ahmet Salih; Kelebek, Haşim; Selli, SerkanHazelnut (Corylus avellana L.) is an important shelled nut with its pleasant aroma. The refining process causes significant changes in the quality attributes of hazelnut oil. The aim of this study was to assess the aroma, aroma-active, and phenolic compounds of the crude and refined hazelnut oils by using gas chromatography-mass spectrometry (GC-MS), GC-MS-olfactometry (GC-MS-O), and liquid chromatography-mass spectrometry (LC-MS/MS). The antioxidant capacities were also determined by DPPH and ABTS methods. Results showed that terpenes and aldehydes constituted a significant portion of the aroma profile. Refining process dramatically reduced the numbers (from 63 to 25) and amounts of aroma compounds (from 36,769 to 4461 mu g/kg). Similarly, the numbers of aroma-active compounds were reduced from 22 to 8 by the refining process. Their flavor dilution factors ranged from 2 to 1024 for crude oil and from 2 to 32 in the refined oil. As of the phenolics, five and two compounds were quantified in the crude and refined oil samples, respectively. In sum, the refining process had a considerable adverse effect on the aroma, aroma-active, and phenolic constituents of the hazelnut oil; hence, the refining process has to be planned with minimal negative effect on its organoleptic properties.Öğe GC-MS olfactometric and LC-DAD-ESI-MS/MS characterization of key odorants and phenolic compounds in black dry-salted olives(Wiley, 2018) Selli, Serkan; Kelebek, Haşim; Kesen, Songul; Sönmezdağ, Ahmet SalihBACKGROUNDOlives are processed in different ways depending on consumption habits, which vary between countries. Different de-bittering methods affect the aroma and aroma-active compounds of table olives. This study focused on analyzing the aroma and aroma-active compounds of black dry-salted olives using gas chromatography-mass spectrometry-olfactometry (GC-MS-O) techniques. RESULTSThirty-nine volatile compounds which they have a total concentration of 29 459 mu gkg(-1), were determined. Aroma extract dilution analysis (AEDA) was used to determine key aroma compounds of table olives. Based on the flavor dilution (FD) factor, the most powerful aroma-active compounds in the sample were methyl-2-methyl butyrate (tropical, sweet; FD: 512) and (Z)-3-hexenol (green, flowery; FD: 256). Phenolic compounds in table olives were also analyzed by LC-DAD-ESI-MS/MS. A total of 20 main phenolic compounds were identified and the highest content of phenolic compound was luteolin-7-glucoside (306mgkg(-1)), followed by verbascoside (271mgkg(-1)), oleuropein (231mgkg(-1)), and hydroxytyrosol (3,4-DHPEA) (221mgkg(-1)). CONCLUSIONAlcohols, carboxylic acids, and lactones were qualitatively and quantitatively the dominant volatiles in black dry-salted olives. Results indicated that esters and alcohols were the major aroma-active compounds. (c) 2018 Society of Chemical IndustryÖğe GC-MS-olfactometric characterization of the key aroma compounds in Turkish olive oils by application of the aroma extract dilution analysis(2013) Kesen, Songul; Kelebek, Haşim; Sen, Kemal; Ulas, Mehmet; Selli, SerkanAroma and aroma-active compounds of olive oils were analyzed by gas chromatography-mass spectrometry-olfactometry (GC-MS-O). According to sensory analysis, the aromatic extract obtained by simultaneous distillation and extraction (SDE) was representative of olive oil odor. A total of 75, 57, and 71 aroma compounds were identified and quantified in olive oils obtained from Ayvalik, Gemlik and Memecik cvs., respectively. Aldehydes and alcohols were qualitatively and quantitatively the most dominant volatiles in oil samples. Aroma extract dilution analysis (AEDA) was used for the determination of aroma-active compounds of olive oils. A total of 28, 24 and 32 aroma-active compounds were detected in aromatic extracts of olive oils obtained from Ayvalik, Gemlik and Memecik cvs., respectively. Based on the flavor dilution (FD) factor, the most powerful aroma active compounds identified in the extracts were guaiacol (olive paste, soapy) for Ayvalik (FD: 1024), 1-penten-3-ol (grassy, green plants) for Gemlik (FD: 512) and hexanal (cut grass), octanal (citrus, lemon) and (Z)-3-hexenyl acetate (fruity) for Memecik (FD: 1024). © 2013 Elsevier Ltd.Öğe LC-DAD-ESI-MS/MS and GC-MS profiling of phenolic and aroma compounds of high oleic sunflower oil during deep-fat frying(Wiley, 2019) Sönmezdağ, Ahmet Salih; Kesen, Songul; Amanpour, Asghar; Güçlü, Gamze; Kelebek, Haşim; Selli, SerkanSunflower oils obtained after frying potatoes for different times (1, 5, and 10) and non-fried oils were analyzed. In total, 43 aroma substances were identified by GC-MS analyses and aldehydes were detected as the main chemical group. The concentration of aldehydes increased with the frying process and among them, (E,E)-2,4-decadienal, (E)-2-heptenal, and hexanal were found to be the major aroma compounds. High performance liquid chromatography with diode array detector, coupled with mass in tandem mode, were employed for quantitative and qualitative analysis of phenolic compounds. Rutin was the major phenolic compound in sunflower oils followed by chlorogenic acid, and they constituted the largest proportion of the total phenolic content in all oil samples. The concentration of phenolic compounds of sunflower oil revealed essential changes during several thermal processes and underwent degradation during heating. Only about 2% of its initial content presented after 10 frying process. Practical applications The present study explores the effects of the deep-fat frying process on aroma and phenolic compositions of sunflower oil. The cooking technique plays a significant role in the expanding global food industry. The findings of the research could be helpful for standardizing and preserving the taste, aroma, and nutritional value of the used oils and foods. Additionally, for the researchers, this study would give insight for identification and qualification phenolic and aroma compounds of sunflower oil.Öğe LC-ESI-MS characterization of phenolic profiles Turkish olive oils as influenced by geographic origin and harvest year(Springer Verlag, 2014) Kesen, Songul; Kelebek, Haşim; Selli, SerkanThe purpose of this investigation was to evaluate and compare the differences in the phenolic fractions and antioxidant properties of virgin olive oils from the Nizip yaglik and Kilis yaglik olive varieties cultivated in native and different olive growing areas of Turkey. The phenolic composition of olive oils was carried out by HPLC-DAD and identifications were made by LC-MS. Fourteen phenolic compounds were identified and among these compounds elenolic acid, tyrosol and hydroxytyrosol were the most dominant. Based on the results, there was no difference in distribution of phenolic compounds, but the total phenolic content in oil from native regions was higher than in oil from Bornova regions. The antioxidant capacity of olive oil extracts was determined by two different methods, including DPPH and ABTS. In both methods, antioxidant capacity values were higher in oil from native regions. © 2013 AOCS.
