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Ozkara KT, Amanpour A, Guclu G, Kelebek H, Selli S. GC-MS-Olfactometric Differentiation of Aroma-Active Compounds in Turkish Heat-Treated Sausages by Application of Aroma Extract Dilution Analysis. FOOD ANAL METHOD 2018. [DOI: 10.1007/s12161-018-1403-y] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Selli S, Kelebek H, Kesen S, Sonmezdag AS. GC-MS olfactometric and LC-DAD-ESI-MS/MS characterization of key odorants and phenolic compounds in black dry-salted olives. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:4104-4111. [PMID: 29388215 DOI: 10.1002/jsfa.8927] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/12/2017] [Revised: 12/23/2017] [Accepted: 01/24/2018] [Indexed: 06/07/2023]
Abstract
BACKGROUND Olives 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. RESULTS Thirty-nine volatile compounds which they have a total concentration of 29 459 µg kg-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 (306 mg kg-1 ), followed by verbascoside (271 mg kg-1 ), oleuropein (231 mg kg-1 ), and hydroxytyrosol (3,4-DHPEA) (221 mg kg-1 ). CONCLUSION Alcohols, 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. © 2018 Society of Chemical Industry.
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Kesen S, Amanpour A, Tsouli Sarhir S, Sevindik O, Guclu G, Kelebek H, Selli S. Characterization of Aroma-Active Compounds in Seed Extract of Black Cumin ( Nigella sativa L.) by Aroma Extract Dilution Analysis. Foods 2018; 7:E98. [PMID: 29954052 PMCID: PMC6068864 DOI: 10.3390/foods7070098] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2018] [Revised: 06/26/2018] [Accepted: 06/26/2018] [Indexed: 01/19/2023] Open
Abstract
Turkish 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 µg 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 µg kg−1, followed by isobutanoic acid (FD = 512 with a concentration of 218 µg kg−1) and contributed a powerful aroma and a cheesy characteristic odor.
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Gokturk D, Kelebek H, Ceylan S, Yilmaz DM. The Effect of Ascorbic Acid over the Etoposide- and Temozolomide-Mediated Cytotoxicity in Glioblastoma Cell Culture: A Molecular Study. Turk Neurosurg 2018; 28:13-18. [PMID: 28191621 DOI: 10.5137/1019-5149.jtn.19111-16.1] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
AIM Glioblastoma (GBM) is one of the lethal central nervous system tumors. One of the widely used chemical agents for the treatment of glioblastoma is temozolomide. It is an orally administered, deoxyribonucleic acid (DNA) alkylating agent. DNA alkylation triggers the death of tumor cells. However, some tumor cells are able to repair this type of DNA damage and thus lower the therapeutic effect of temozolomide. Laboratory and clinical studies indicate that temozolomide"s anticancer effects might be strengthened when combined with other chemotherapeutic agents like etoposide or antioxidant agents like ascorbic acid. In this study, we aimed to evaluate the cytotoxic and oxidative stress effects of ascorbic acid (1000 ?M), temozolomide (100 ?M) and etoposide (25 ?M) agents alone and in dual and triple combinations in a glioblastoma U87 MG cell culture. MATERIAL AND METHODS The cytotoxic and oxidative stress effects were investigated by the 3-(4,5-dimethylthiazol-2-yl)-2,5- diphenyltetrazolium bromide (MTT) and liquid chromatography tandem-mass spectrometry (LC-MS/MS) analysis methods. RESULTS Cytotoxicity tests showed that etoposide, temozolomide, "etoposide+ascorbic acid", "temozolomide+ascorbic acid", "temozolomide+etoposide" and "temozolomide+etoposide+ascorbic acid" combinations have anti-proliferative effects. The maximum anti-proliferation response was observed in the "temozolomide+etoposide+ascorbic acid"-added group. Similarly LCMS/ MS analyses showed that minimum oxidative DNA damage occurred in the "temozolomide+etoposide+ascorbic acid"-added group. CONCLUSION Ascorbic acid decreases the cytotoxic and genotoxic effect of etoposide and etoposide-temozolomide combination but it has no meaningful effect on temozolomide"s toxicity.
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Tetik MA, Sevindik O, Kelebek H, Selli S. Screening of key odorants and anthocyanin compounds of cv. Okuzgozu (Vitis vinifera L.) red wines with a free run and pressed pomace using GC-MS-Olfactometry and LC-MS-MS. JOURNAL OF MASS SPECTROMETRY : JMS 2018; 53:444-454. [PMID: 29469168 DOI: 10.1002/jms.4074] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/20/2017] [Revised: 02/09/2018] [Accepted: 02/12/2018] [Indexed: 06/08/2023]
Abstract
The principal purpose of the present work is to characterize the aroma, aroma-active, and anthocyanin profiles of Okuzgozu wines and to observe the effect of the pomace pressing technique on these parameters. A total of 58 and 59 volatile compounds were identified and quantified in free-run juice wine (FRW) and pressed pomace wine (PW). Alcohols were found as the most dominant group among aroma compounds followed by esters and acids. However, among all these compounds, only 11 and 13 of them could be considered as key odorants in aromatic extracts of FRW and PW, respectively. According to GC-MS-O analysis, ethyl octanoate (fruity), phenyl ethyl acetate (fruity), and 2-phenyl ethanol (flowery) were found as the main contributors to the overall scent of both wines. Beyond the aroma profiles, anthocyanin contents of both types of wines were also investigated, and total 14 and 15 anthocyanins were identified and quantified in FRW and PW. Malvidin-3-glycoside and its acetyl and coumaroyl forms were identified as the dominant anthocyanins in both wines. It is worth noting the pressing application (2.0 atm) led to an increase of some unpleasant notes in the aroma providing chemical, pharmacy, and fermented aromas in wine. On the other hand, the wines produced with pressed pomace presented higher amounts of anthocyanins.
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Ben Brahim S, Amanpour A, Chtourou F, Kelebek H, Selli S, Bouaziz M. Gas Chromatography-Mass Spectrometry-Olfactometry To Control the Aroma Fingerprint of Extra Virgin Olive Oil from Three Tunisian Cultivars at Three Harvest Times. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:2851-2861. [PMID: 29485281 DOI: 10.1021/acs.jafc.7b06090] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/21/2023]
Abstract
Gas chromatography-mass spectrometry-olfactometry was used for the analysis of volatile compounds and key odorants of three less studied Tunisian olive oil cultivars for the first time. A total of 42 aroma compounds were identified and quantified in extra virgin olive oils. The present study revealed that the most dominant volatiles in olive oil samples qualitatively and quantitatively were aldehydes and alcohols, followed by terpenes and esters. Indeed, chemometric analysis has shown a correlation between chemical compounds and sensory properties. The determination of aroma-active compounds of olive oil samples was carried out using aroma extract dilution analysis. A total of 15 aroma-active compounds were detected in the aromatic extract of extra virgin olive oil, of which 14 were identified. On the basis of the flavor dilution (FD) factor, the most potent aromatic active compound was hexanal (FD = 512) in Fakhari olive oil, (FD = 256) in Touffehi oils, and (FD = 128) in Jemri olive oil.
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Ammar S, Kelebek H, Zribi A, Abichou M, Selli S, Bouaziz M. LC-DAD/ESI-MS/MS characterization of phenolic constituents in Tunisian extra-virgin olive oils: Effect of olive leaves addition on chemical composition. Food Res Int 2017; 100:477-485. [DOI: 10.1016/j.foodres.2016.11.001] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2016] [Revised: 10/28/2016] [Accepted: 11/02/2016] [Indexed: 01/11/2023]
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Sonmezdag AS, Kelebek H, Selli S. Volatile and key odourant compounds of Turkish Berberis crataegina fruit using GC-MS-Olfactometry. Nat Prod Res 2017; 32:777-781. [PMID: 28764557 DOI: 10.1080/14786419.2017.1360882] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
This research was conducted to identify the aroma and aroma-active compounds of Berberis crataegina for the first time. Volatile profile of B. crataegina was obtained using the purge and trap extraction method with dichloromethane. Gas chromatography was coupled to mass spectrometry (GC-MS) allowed the quantitative and qualitative detection of 22 compounds in the sample. Aldehydes were the main chemical group in the sample and followed by aromatic alcohols and lactone. Aroma extract dilution analysis was implemented for the specification of key odourants of B. crataegina. In total, eight key odourants were detected in the extract of the sample, using GC-MS-Olfactometry and aldehydes were the leading chemical group. The key odourants, found to be contributing to the overall aroma in B. crataegina, were nonanal (FD = 1024; green, flowery), hexanal (FD = 512; green) and linalool (FD = 256; flowery, rose) because of high FD factors.
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Sonmezdag AS, Sevindik O, Kelebek H, Selli S. Identification of aroma compounds of Vibirnum opulus L. juice using the purge and trap technique. J Biotechnol 2017. [DOI: 10.1016/j.jbiotec.2017.06.640] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Sonmezdag AS, Kelebek H, Selli S. Pistachio oil (Pistacia vera L. cv. Uzun): Characterization of key odorants in a representative aromatic extract by GC-MS-olfactometry and phenolic profile by LC-ESI-MS/MS. Food Chem 2017; 240:24-31. [PMID: 28946268 DOI: 10.1016/j.foodchem.2017.07.086] [Citation(s) in RCA: 47] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2017] [Revised: 06/28/2017] [Accepted: 07/17/2017] [Indexed: 12/17/2022]
Abstract
Volatile, aroma-active, and phenolic compounds of pistachio oil obtained from cv. Uzun were investigated in the current study. To obtain a representative aromatic extract, three of the most widely used extraction methods were compared using a representative test; the solvent-assisted flavour extraction (SAFE) aromatic extract from pistachio oil was found to be the most representative. A total of 50 aroma compounds were determined in pistachio oil and it was found that terpenes, aldehydes, and alcohols were the most abundant volatile compounds. Applying GC-MS-olfactometry and aroma extract dilution analysis (AEDA) resulted in a total of 14 aroma-active areas being detected in the extract of pistachio oil. In the phenolic fraction obtained by the LC-ESI-MS/MS method, a total of 12 phenolic compounds was found in the pistachio oil, of which seven compounds were reported for the first time. Eriodictyol-7-O-glucoside and protocatechuic acid were the most dominant phenolic compounds.
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Kelebek H, Kadiroğlu P, Demircan NB, Selli S. Screening of bioactive components in grape and apple vinegars: Antioxidant and antimicrobial potential. JOURNAL OF THE INSTITUTE OF BREWING 2017. [DOI: 10.1002/jib.432] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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Sonmezdag AS, Kelebek H, Selli S. Identification of Aroma Compounds of Lamiaceae Species in Turkey Using the Purge and Trap Technique. Foods 2017; 6:foods6020010. [PMID: 28231089 PMCID: PMC5332903 DOI: 10.3390/foods6020010] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2016] [Revised: 01/23/2017] [Accepted: 01/25/2017] [Indexed: 01/25/2023] Open
Abstract
The present research was planned to characterize the aroma composition of important members of the Lamiaceae family such as Salvia officinalis, Lavandula angustifolia and Mentha asiatica. Aroma components of the S. officinalis, L. angustifolia and M. asiatica were extracted with the purge and trap technique with dichloromethane and analyzed with the gas chromatography–mass spectrometry (GC–MS) technique. A total of 23, 33 and 33 aroma compounds were detected in Salvia officinalis, Lavandula angustifolia and Mentha asiatica, respectively including, acids, alcohols, aldehydes, esters, hydrocarbons and terpenes. Terpene compounds were both qualitatively and quantitatively the major chemical group among the identified aroma compounds, followed by esters. The main terpene compounds were 1,8-cineole, sabinene and linalool in Salvia officinalis, Lavandula angustifolia and Mentha asiatica, respectively. Among esters, linalyl acetate was the only and most important ester compound which was detected in all samples.
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Salum P, Erbay Z, Kelebek H, Selli S. Optimization of Headspace Solid-Phase Microextraction with Different Fibers for the Analysis of Volatile Compounds of White-Brined Cheese by Using Response Surface Methodology. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0774-1] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Amanpour A, Kelebek H, Kesen S, Selli S. Characterization of Aroma-Active Compounds in Iranian cv. Mari Olive Oil by Aroma Extract Dilution Analysis and GC–MS-Olfactometry. J AM OIL CHEM SOC 2016. [DOI: 10.1007/s11746-016-2906-6] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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Kelebek H, Selli S, Kola O. Quantitative determination of phenolic compounds using LC-DAD-ESI-MS/MS in cv. Ayvalik olive oils as affected by harvest time. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2016. [DOI: 10.1007/s11694-016-9389-x] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Sonmezdag AS, Kelebek H, Selli S. Characterization and comparative evaluation of volatile, phenolic and antioxidant properties of pistachio (Pistacia vera L.) hull. JOURNAL OF ESSENTIAL OIL RESEARCH 2016. [DOI: 10.1080/10412905.2016.1216899] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Kelebek H. LC-DAD–ESI-MS/MS characterization of phenolic constituents in Turkish black tea: Effect of infusion time and temperature. Food Chem 2016; 204:227-238. [DOI: 10.1016/j.foodchem.2016.02.132] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2015] [Revised: 02/05/2016] [Accepted: 02/21/2016] [Indexed: 10/22/2022]
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Sonmezdag AS, Kelebek H, Selli S. Characterization of aroma-active and phenolic profiles of wild thyme (Thymus serpyllum) by GC-MS-Olfactometry and LC-ESI-MS/MS. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:1957-65. [PMID: 27413222 PMCID: PMC4926906 DOI: 10.1007/s13197-015-2144-1] [Citation(s) in RCA: 43] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/03/2015] [Accepted: 12/14/2015] [Indexed: 12/20/2022]
Abstract
The present study was designed to characterize the volatile, aroma-active and phenolic compounds of wild thyme. Volatile components of T. serpyllum were extracted by use of the purge and trap technique with dichloromethane and analyzed by gas chromatography-mass spectrometry (GC-MS). The extraction method gave highly representative aromatic extract of the studied sample based on the sensory analysis. A total of 24 compounds were identified and quantified in Thymus serpyllum. Terpenes were qualitatively and quantitatively the most dominant volatiles in the sample. Aroma extract dilution analysis (AEDA) was used for the first time for the determination of aroma-active compounds of Thymus serpyllum. In total, 12 aroma-active compounds were detected in the aromatic extract by GC-MS-Olfactometry and terpenes were the most abundant compounds. High-performance liquid chromatography/electrospray ionization tandem mass spectrometry (LC-ESI-MS/MS) method was used for the phenolic compounds analysis. 18 phenolic compounds were identified and quantified in the T. serpyllum. Luteolin 7-O-glucoside, luteolin and rosmarinic acid were the most abundant phenolics in this herb.
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Rodríguez-Bencomo JJ, Kelebek H, Sonmezdag AS, Rodríguez-Alcalá LM, Fontecha J, Selli S. Characterization of the Aroma-Active, Phenolic, and Lipid Profiles of the Pistachio (Pistacia vera L.) Nut as Affected by the Single and Double Roasting Process. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:7830-7839. [PMID: 26301818 DOI: 10.1021/acs.jafc.5b02576] [Citation(s) in RCA: 58] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
The pistachio (Pistacia vera L.) nut is one of the most widely consumed edible nuts in the world. However, it is the roasting process that makes the pistachio commercially viable and valuable as it serves as the key step to improving the nut's hallmark sensory characteristics including flavor, color, and texture. Consequently, the present study explores the effects of the single-roasting and double-roasting process on the pistachio's chemical composition, specifically aroma-active compounds, polyphenols, and lipids. Results showed the total polyphenol content of increased with the roasting treatment; however, not all phenolic compounds demonstrated this behavior. With regard to the aroma and aroma-active compounds, the results indicated that roasting process results in the development of characteristics and pleasant aroma of pistachio samples due to the Maillard reaction. With regard to lipids, the pistachio roasting treatment reduced the concentration of CN38 diacylglycerides while increasing the amount of elaidic acid.
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Amanpour A, Sonmezdag AS, Kelebek H, Selli S. GC-MS-olfactometric characterization of the most aroma-active components in a representative aromatic extract from Iranian saffron (Crocus sativus L.). Food Chem 2015; 182:251-6. [PMID: 25842335 DOI: 10.1016/j.foodchem.2015.03.005] [Citation(s) in RCA: 51] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2014] [Revised: 02/17/2015] [Accepted: 03/03/2015] [Indexed: 11/22/2022]
Abstract
Aroma and aroma-active compounds of Iranian saffron (Crocus sativus L.) were analyzed by gas chromatography-mass spectrometry-olfactometry. The saffron aromatic extracts were obtained by four different extraction techniques including solvent-assisted flavour evaporation (SAFE), liquid-liquid extraction (LLE), solid phase extraction (SPE), and simultaneous distillation extraction (SDE) and compared to achieve a representative aromatic extract from saffron. According to sensory analysis, the aromatic extract obtained by SAFE was the most representative of saffron odour. A total of 28 aroma compounds were identified in saffron. Ketones were quantitatively the most dominant volatiles in saffron, followed by aldehydes and acids. Aroma extract dilution analysis (AEDA) was used for the determination of aroma-active compounds of saffron. A total of nine aroma-active compounds were detected in the aromatic extract. On the basis of the flavour dilution (FD) factor, the most powerful aroma active compounds were safranal (FD = 512), 4-ketoisophorone (FD = 256) and dihydrooxophorone (FD = 128).
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Kelebek H, Selli S, Gubbuk H, Gunes E. Comparative evaluation of volatiles, phenolics, sugars, organic acids and antioxidant properties of Sel-42 and Tainung papaya varieties. Food Chem 2015; 173:912-9. [DOI: 10.1016/j.foodchem.2014.10.116] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2014] [Revised: 10/16/2014] [Accepted: 10/20/2014] [Indexed: 10/24/2022]
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Kelebek H, Kesen S, Selli S. Comparative Study of Bioactive Constituents in Turkish Olive Oils by LC-ESI/MS/MS. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2014.968788] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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Selli S, Kelebek H, Ayseli MT, Tokbas H. Characterization of the most aroma-active compounds in cherry tomato by application of the aroma extract dilution analysis. Food Chem 2014; 165:540-6. [DOI: 10.1016/j.foodchem.2014.05.147] [Citation(s) in RCA: 59] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2014] [Revised: 05/23/2014] [Accepted: 05/27/2014] [Indexed: 11/25/2022]
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Kesen S, Kelebek H, Selli S. Characterization of the key aroma compounds in Turkish olive oils from different geographic origins by application of aroma extract dilution analysis (AEDA). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:391-401. [PMID: 24387707 DOI: 10.1021/jf4045167] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/21/2023]
Abstract
The 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 Kilis 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.
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Sonmezdag AS, Kelebek H, Selli S. Comparison of the Aroma and Some Physicochemical Properties of Grand Naine (M
usa acuminata
) Banana as Influenced by Natural and Ethylene-Treated Ripening. J FOOD PROCESS PRES 2013. [DOI: 10.1111/jfpp.12194] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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76
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Kesen S, Kelebek H, Sen K, Ulas M, Selli S. GC–MS–olfactometric characterization of the key aroma compounds in Turkish olive oils by application of the aroma extract dilution analysis. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.09.005] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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77
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Kesen S, Kelebek H, Selli S. LC–ESI–MS Characterization of Phenolic Profiles Turkish Olive Oils as Influenced by Geographic Origin and Harvest Year. J AM OIL CHEM SOC 2013. [DOI: 10.1007/s11746-013-2380-3] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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Kelebek H, Jourdes M, Selli S, Teissedre PL. Comparative evaluation of the phenolic content and antioxidant capacity of sun-dried raisins. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:2963-2972. [PMID: 23580476 DOI: 10.1002/jsfa.6125] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/11/2013] [Accepted: 04/11/2013] [Indexed: 06/02/2023]
Abstract
BACKGROUND Raisins are one of the favorite dried fruit because of their high healthful and nutrimental values. Three white (Besni beyazi-BBR, Hatun parmagi-HPR and Sultaniye-SR) and two red (Antep karasi-AKR and Besni karasi-BKR) grape varieties were used in the present study. The aim of this study was to determine and compare the phenolic composition and antioxidant properties of Turkish raisins. RESULTS Four flavan-3-ols, six phenolic acids, four flavonols and 13 anthocyanins were identified and quantified in raisins. (+)-Catechin (range, 56.3-419 mg kg⁻¹) was the mosst abundant flavanol, trans-caftaric acid (range, 20.48-114 mg kg⁻¹) was the abundant dominannt phenol acid, quercetin-3-O-glucoside (range, 2.79-12.83 mg kg⁻¹) was the dominant flavonoll and malvidin-3-O-(6-O-p-coumaroyl)-glucoside (range, 16.75-22.59 mg kg⁻¹) wass the major anthocyanin in all raisins. Antioxidant capacity were 22.69-63.66, 5.07-40.47, 7.00-17.69 and 40.d 40.74-77.41 mmol Trolox kg⁻¹ as determined bby the ABTS, DPPH, FRAP and ORAC assays, respectively. CONCLUSIONS 27 phenolic compounds from four phenolic families (i.e. flavan-3-ols, phenolic acids, flavonols and anthocyanins) have been characterised in the raisins of three white and two red grapes. The total phenolic and anthocyanins content vary widely among different raisins. Strong correlations between antioxidative capacity and phenolic content and between antioxidative capacity and flavonol content were noticed.
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Kesen S, Kelebek H, Selli S. Characterization of the Volatile, Phenolic and Antioxidant Properties of Monovarietal Olive Oil Obtained from cv. Halhali. J AM OIL CHEM SOC 2013. [DOI: 10.1007/s11746-013-2327-8] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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Kelebek H, Selli S. Identification of phenolic compositions and the antioxidant capacity of mandarin juices and wines. Journal of Food Science and Technology 2011; 51:1094-101. [PMID: 24876641 DOI: 10.1007/s13197-011-0606-7] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/25/2011] [Accepted: 12/05/2011] [Indexed: 11/27/2022]
Abstract
This research was undertaken to determine the phenolic composition and antioxidant capacity of juices and wines obtained from Robinson, Fremont and Satsuma mandarins. High-performance liquid chromatography coupled with diode-array detection was used for identifying and quantifying phenolic compounds. The total amount of phenolic compounds ranged from 36.6 to 132.6 mg/L for the mandarin juice, and from 14.1 to 54.5 mg/L for the wines. In the juices and wines, the major hydroxybenzoic acid was vanillic acid; the major hydroxycinnamic acid was ferulic acid; and the major flavanone was hesperidin. The antioxidant activity was measured using the DPPH and ABTS radical scavenging assays, and the antioxidant capacity of mandarin juices was found to be higher than that of wines. Results of this study indicated that these mandarin wines had a composition similar to other beverages, thus demonstrating that these fruits have the potential to be used to produce fermented beverages.
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Kelebek H, Selli S. CHARACTERIZATION OF PHENOLIC COMPOUNDS IN STRAWBERRY FRUITS BY RP-HPLC-DAD AND INVESTIGATION OF THEIR ANTIOXIDANT CAPACITY. J LIQ CHROMATOGR R T 2011. [DOI: 10.1080/10826076.2011.591029] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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Kelebek H, Selli S. Evaluation of chemical constituents and antioxidant activity of sweet cherry (Prunus avium L.) cultivars. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02777.x] [Citation(s) in RCA: 78] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Kelebek H, Selli S. Determination of volatile, phenolic, organic acid and sugar components in a Turkish cv. Dortyol (Citrus sinensis L. Osbeck) orange juice. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2011; 91:1855-1862. [PMID: 21480267 DOI: 10.1002/jsfa.4396] [Citation(s) in RCA: 119] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/20/2010] [Revised: 01/21/2011] [Accepted: 02/18/2011] [Indexed: 05/26/2023]
Abstract
BACKGROUND Orange flavour is the results of a natural combination of volatile compounds in a well-balanced system including sugars, acids and phenolic compounds. This paper reports the results of the first determination of aroma, organic acids, sugars, and phenolic components in Dortyol yerli orange juices. RESULTS A total of 58 volatile components, including esters (nine), terpenes (19), terpenols (13), aldehydes (two), ketones (three), alcohols (four) and acids (eight) were identified and quantified in Dortyol yerli orange juice by GC-FID and GC-MS. Organic acids, sugars and phenolic compositions were also determined by HPLC methods. The major organic acid and sugar found were citric acid and sucrose, respectively. With regard to phenolics, 14 compounds were identified and quantified in the orange juice. CONCLUSION Terpenes and terpenols were found as the main types of volatile components in Dortyol yerli orange juice. In terms of aroma contribution to orange juice, 12 compounds were prominent based on the odour activity values (OAVs). The highest OAV values were recorded for ethyl butanoate, nootkatone, linalool and DL-limonene. When we compare the obtained results of cv. Dortyol orange juice with the other orange juice varieties, the composition of Dortyol orange juice was similar to Valencia and Navel orange juices.
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Kelebek H, Canbas A, Jourdes M, Teissedre PL. HPLC-DAD-MS Determination of Colored and Colorless Phenolic Compounds in Kalecik Karasi Wines: Effect of Different Vineyard Locations. ANAL LETT 2011. [DOI: 10.1080/00032719.2010.506937] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Kelebek H, Canbas A, Selli S. Determination of phenolic composition and antioxidant capacity of blood orange juices obtained from cvs. Moro and Sanguinello (Citrus sinensis (L.) Osbeck) grown in Turkey. Food Chem 2008. [DOI: 10.1016/j.foodchem.2007.10.004] [Citation(s) in RCA: 97] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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86
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Selli S, Canbas A, Varlet V, Kelebek H, Prost C, Serot T. Characterization of the most odor-active volatiles of orange wine made from a Turkish cv. Kozan (Citrus sinensis L. Osbeck). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:227-234. [PMID: 18078317 DOI: 10.1021/jf072231w] [Citation(s) in RCA: 55] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
The aroma-active compounds of cv. Turkish Kozan orange wine were analyzed by sensory and instrumental analyses. Liquid-liquid extraction with dichloromethane was used for extraction of volatile components. According to sensory analysis, the aromatic extract obtained by liquid-liquid extraction was representative of orange wine odor. A total of 63 compounds were identified and quantified in orange wine. The results of the gas chromatography-olfactometry analysis showed that 35 odorous compounds were detected by the panelists. Of these, 28 aroma-active compounds were identified. Alcohols followed by terpenes and esters were the most abundant aroma-active compounds of the orange wine. Among these compounds, ethyl butanoate (fruity sweet), 3-methyl-1-pentanol (roasty), linalool (floral citrusy), gamma-butyrolactone (cheesy burnt sugar), 3-(methylthio)-propanol (boiled potato, rubber), geraniol (floral citrusy), and 2-phenylethanol (floral rose) were the most important contributors to the aroma of the orange wine because they were perceived by all eight panelists.
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Kelebek H, Canbas A, Selli S. HPLC-DAD–MS Analysis of Anthocyanins in Rose Wine Made From cv. Öküzgözü Grapes, and Effect of Maceration Time on Anthocyanin Content. Chromatographia 2007. [DOI: 10.1365/s10337-007-0277-8] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Kelebek H, Canbas A, Selli S, Saucier C, Jourdes M, Glories Y. Influence of different maceration times on the anthocyanin composition of wines made from Vitis vinifera L. cvs. Boğazkere and Öküzgözü. J FOOD ENG 2006. [DOI: 10.1016/j.jfoodeng.2005.08.032] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Vursavuş K, Kelebek H, Selli S. A study on some chemical and physico-mechanic properties of three sweet cherry varieties (Prunus avium L.) in Turkey. J FOOD ENG 2006. [DOI: 10.1016/j.jfoodeng.2005.03.059] [Citation(s) in RCA: 64] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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