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Aksoy A, Altunatmaz SS, Aksu F, Tokatlı Demirok N, Yazıcı K, Yıkmış S. Bee Bread as a Functional Product: Phenolic Compounds, Amino Acid, Sugar, and Organic Acid Profiles. Foods 2024; 13:795. [PMID: 38472908 DOI: 10.3390/foods13050795] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2024] [Revised: 02/28/2024] [Accepted: 03/01/2024] [Indexed: 03/14/2024] Open
Abstract
Bee bread (perga) is a natural bee product formed by the fermentation of the pollen collected by bees via lactic acid bacteria and yeasts. This study aims to determine the bioactive compounds, amino acid, sugar, and organic acid profile of bee bread samples collected from the Ardahan province of Türkiye. The highest total phenolic, total flavonoid, and DPPH values in bee bread samples were determined as 18.35 mg GAE/g, 2.82 mg QE/g, and 3.90 mg TEAC/g, respectively. Among phenolic compounds, gallic acid had the highest value at 39.97 µ/g. While all essential amino acids except tryptophan were detected in the samples, aspartic acid was the most dominant, followed by pyrroline and glutamic acid. Among sugars, fructose was seen at the highest level. Succinic acid, among organic acids, had the highest amount at 73.63 mg/g. Finally, all the data were subjected to a principal components analysis (PCA). Bee bread samples were grouped according to the analysis results of the districts they were collected from. This study provides information about the bioactive components and some chemical properties of bee bread, a natural product that has been the subject of recent research. It also contains essential data for future functional food production.
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Affiliation(s)
- Aksem Aksoy
- Department of Food Engineering, Faculty of Engineering Architecture, Kafkas University, 36100 Kars, Türkiye
| | - Sema Sandıkçı Altunatmaz
- Food Processing Department, Veterinary Vocational High School, Istanbul University-Cerrahpaşa, Avcılar, 34320 Istanbul, Türkiye
| | - Filiz Aksu
- Food Processing Department, Veterinary Vocational High School, Istanbul University-Cerrahpaşa, Avcılar, 34320 Istanbul, Türkiye
| | - Nazan Tokatlı Demirok
- Department of Nutrition and Dietetics, Tekirdağ Namık Kemal University, 59030 Tekirdağ, Türkiye
| | - Kemal Yazıcı
- Department of Plant and Animal Production, Posof Vocational School, Ardahan University, 75800 Ardahan, Türkiye
| | - Seydi Yıkmış
- Department of Food Technology, Tekirdağ Namık Kemal University, 59830 Tekirdağ, Türkiye
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2
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Aadil RM, Trif M, Yıkmış S, Riaz Rajoka MS. Editorial: Current trends in food processing and nutrition to mitigate nutritional health issues. Front Nutr 2023; 10:1278469. [PMID: 37771753 PMCID: PMC10523342 DOI: 10.3389/fnut.2023.1278469] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2023] [Accepted: 09/01/2023] [Indexed: 09/30/2023] Open
Affiliation(s)
- Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Monica Trif
- Department of Food Research, Centre for Innovative Process Engineering (Centiv) GmbH, Syke, Germany
| | - Seydi Yıkmış
- Nutrition and Dietetics, Institute of Health Sciences, Tekirdağ Namık Kemal University, Tekirdağ, Türkiye
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3
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Karakçı D, Bakır B, Seyidoglu N, Yıkmış S. Ultrasound-Treated and Thermal-Pasteurized Hawthorn Vinegar: Antioxidant and Lipid Profiles in Rats. Nutrients 2023; 15:3933. [PMID: 37764716 PMCID: PMC10536878 DOI: 10.3390/nu15183933] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2023] [Revised: 09/05/2023] [Accepted: 09/08/2023] [Indexed: 09/29/2023] Open
Abstract
The hawthorn fruit, a member of the Rosaceae family, is a medicinal plant with numerous therapeutic properties. It has a wide range of variants, with Crataegus tanacetifolia being the most widely recognized species in the world. The hawthorn fruit has various biological activities, including anti-inflammatory, antibacterial, antioxidant, immune-modulating, and anti-carcinogenic properties. This study focused on improving the antioxidant activity of hawthorn vinegar via different methods. We also aimed to investigate the influence of its hepatic antioxidant abilities on health and extend the shelf life of the vinegar. In the study, the vinegar was produced from the hawthorn fruit, and thermal pasteurization and ultrasound techniques were applied. A total of 56 female adult Wistar-Albino rats were allocated into seven groups and administered hawthorn fruit vinegar via oral gavage on a daily basis. The experimental groups included rats treated with pasteurized vinegar (HVP), ultrasound-treated rats (HVU), and an untreated group that received regular vinegar (HVN) at two different dosage levels (0.5 and 1 mL/kg). The SOD, MDA, and CAT antioxidant levels were measured using the ELISA method in plasma and liver tissue samples. The total plasma cholesterol, triglyceride, HDL, LDL, AST, and ALT values were quantified using commercially available kits. The levels of SOD and CAT in the plasma and liver were found to be significantly higher in the HVU1 group compared to all other groups. Furthermore, the HVU1 cohort exhibited the highest HDL value in plasma. The plasma LDL levels were comparably low in both the thermal-pasteurized and ultrasound-treated groups. There were significant expressions of both CAT and SOD in the liver tissues of the HVU groups (analyzed immunohistochemically). These results indicated that hawthorn vinegar administration with 1 mL/kg in group HVU1 could significantly enhance antioxidant capacity in the liver and, consequently, overall health. It can be suggested that the possible therapeutic effects of hawthorn vinegar may boost its antioxidant capabilities and contribute to an overall improvement in quality of life.
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Affiliation(s)
- Deniz Karakçı
- Department of Biochemistry, Faculty of Veterinary Medicine, Tekirdag Namik Kemal University, Tekirdag 59030, Turkey
| | - Buket Bakır
- Department of Histology and Embryology, Faculty of Veterinary Medicine, Tekirdag Namik Kemal University, Tekirdag 59030, Turkey;
| | - Nilay Seyidoglu
- Department of Physiology, Faculty of Veterinary Medicine, Tekirdag Namik Kemal University, Tekirdag 59030, Turkey;
| | - Seydi Yıkmış
- Department of Food Technology, Tekirdag Namik Kemal University, Tekirdag 59860, Turkey;
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4
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Yıkmış S, Tokatlı Demirok N, Levent O, Apaydın D. Impact of thermal pasteurization and thermosonication treatments on black grape juice ( Vitis vinifera L): ICP-OES, GC-MS/MS and HPLC analyses. Heliyon 2023; 9:e19314. [PMID: 37662818 PMCID: PMC10474434 DOI: 10.1016/j.heliyon.2023.e19314] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2023] [Revised: 08/12/2023] [Accepted: 08/18/2023] [Indexed: 09/05/2023] Open
Abstract
Grape juice is a widely consumed fruit due to its bioactive compounds, minerals, and aroma components. Our objective was to investigate ultrasound treatment of black grape juice affects its bioactive components due to using response surface methodology (RSM) and artificial neural network (ANN) optimization. At the same time, mineral components, sugar components, organic acids, and volatile aroma profiles were compared in black grape juice treated with thermal and ultrasound pasteurization. ANN showed superior predictive values (>99%) to RSM. Optimal combinations were obtained at 40 °C, 12 min, and 65% amplitude for thermosonication. Under these conditions, phenolic, flavonoid, antioxidant activity, and anthocyanin values were 822.80 mg GAE/L, 97.50 mg CE/L, 24.51 mmol Trolox/L, and 368, 81 mg of mv-3-glu/L, respectively. Thermosonicated grape juice (TT-BGJ) was tested against black grape juice (P-BGJ) produced with conventional thermal methods. This study investigated the effects of thermal pasteurization and thermosonication on black grape juice bioactive compounds and minerals, aroma profile, and sensory evaluation. Thermosonication affected the aroma profile less, 329.98 μg/kg (P-BGJ) and 495.31 μg/kg (TT-BGJ). TT-BGJ was detected to contain seven different mineral elements (Mn, K, Fe, Mg, Cu, Zn, and Na). Thermosonication caused an increase in Fe, Zn, Mn, and K minerals. Panelists generally liked the TT-BGJ sample. These results suggest that the thermosonication process may potentially replace the traditional black grape juice processing thermal process.
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Affiliation(s)
- Seydi Yıkmış
- Department of Food Technology, Tekirdag Namik Kemal University, Tekirdag, 59830, Turkey
| | - Nazan Tokatlı Demirok
- Department of Nutrition and Dietetics, Tekirdağ Namik Kemal University, Tekirdağ, 59030, Turkey
| | - Okan Levent
- Department of Food Engineering, Faculty of Engineering, Inonu University, Malatya, 44280, Turkey
| | - Demet Apaydın
- Department of Restaurant and Catering Services, Hitit University, Corum, 19000, Turkey
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5
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Aydoğdu Bİ, Tokatlı Demirok N, Yıkmış S. Modeling of Sensory Properties of Poppy Sherbet by Turkish Consumers and Changes in Quality Properties during Storage Process. Foods 2023; 12:3114. [PMID: 37628113 PMCID: PMC10452968 DOI: 10.3390/foods12163114] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2023] [Revised: 08/14/2023] [Accepted: 08/15/2023] [Indexed: 08/27/2023] Open
Abstract
Poppy is an important edible plant containing bioactive components. This study aimed to produce good-tasting poppy sherbet by determining the content using a response surface methodology (RSM). At the same time, bioactive components, phenolic compounds, and color properties were investigated in optimum poppy sherbet during storage; 0.26 g of dried corn poppy flowers, 0.15 g of citric acid, and 4.29 g of sucrose values were the most promising, achieving high scores for color, smell, taste, and general acceptance from sensory properties (sensory score of 8.55 for color; 7.19 for smell; 8.38 for taste; 7.98 for general acceptability). A total of nine polyphenols were detected in the optimum poppy sherbet sample; gallic acid was the most common. There was no statistically significant difference between the samples stored on the 0th and 30th days regarding gallic acid content (23.886 ± 0.164 μg/mL, 23.403 ± 0.343 μg/mL) and protocatechuic acid (1.146 ± 0.048 μg/mL, 1.047 ± 0.038 μg/mL). Total flavonoid contents (TFC), total phenolic contents (TPC), CUPRAC (cupric ion reducing antioxidant capacity), DPPH (e free radical diphenylpicrylhydrazyl), total monomeric anthocyanin (TAC), and color values were found to decrease as the storage period increased. It was considered that a highly palatable and rich bioactive component product could be obtained.
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Affiliation(s)
- Behiye İncisu Aydoğdu
- Department of Nutrition and Dietetics, Tekirdağ Namik Kemal University, Tekirdag 59030, Turkey; (B.İ.A.)
| | - Nazan Tokatlı Demirok
- Department of Nutrition and Dietetics, Tekirdağ Namik Kemal University, Tekirdag 59030, Turkey; (B.İ.A.)
| | - Seydi Yıkmış
- Department of Food Technology, Tekirdag Namık Kemal University, Tekirdag 59830, Turkey
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6
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Çöl BG, Akhan M, Sancar BÇ, Türkol M, Yıkmış S, Hecer C. Effect of Thermosonication on Amino Acids, Phenolic Compounds, Sensory Properties and Microbial Quality in Freshly Squeezed Verjuice. Foods 2023; 12:foods12112167. [PMID: 37297411 DOI: 10.3390/foods12112167] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2023] [Revised: 05/18/2023] [Accepted: 05/25/2023] [Indexed: 06/12/2023] Open
Abstract
Thermosonication is a process that can be used as an alternative to thermal pasteurization by combining mild temperature and ultrasound treatments. This study evaluated the effects of verjuice on the thermosonication process and its bioactive values modeled with the RSM (response surface method). The bioactive components of verjuice were found to increase with high predictive values. Additionally, the presence and amounts of 20 free amino acids in C-VJ (untreated verjuice), P-VJ (thermally pasteurized verjuice) and TS-VJ (thermosonicated verjuice) samples were investigated. Significant (p < 0.05) differences were detected among C-VJ, P-VJ and TS-VJ samples in all free amino acid values except methionine. Although 17 free amino acids were detected at various concentrations, glycine, taurine and cystine were not found in any samples. Thirteen phenolic filters in C-VJ, P-VJ and TS-VJ samples were also examined in this study. Eight phenolic donors with various abilities were detected in the C-VJ sample, along with nine phenolic acceptors in the P-VJ sample and eleven phenolic contents in the TS-VJ sample. The content of phenolic products in the TS-VJ sample increased by 37.5% compared to the C-VJ techniques and by 22.22% compared to the P-VJ techniques. Thermosonication did not significantly affect color and physiochemical values. Panelists generally appreciated the effects of thermosonication. It is concluded that the thermosonication process is a good alternative to thermal pasteurization. The results of this study provide essential data for future in vivo studies and show that the bioactive values of verjuice can be increased by using the thermosonication process.
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Affiliation(s)
- Başak Gökçe Çöl
- Department of Nutrition and Dietetics, İstanbul Gelisim University, Istanbul 34000, Turkey
| | - Meryem Akhan
- Department of Nutrition and Dietetics, İstanbul Esenyurt University, Istanbul 34510, Turkey
| | - Burcu Çakmak Sancar
- Department of Nutrition and Dietetics, İstanbul Esenyurt University, Istanbul 34510, Turkey
| | - Melikenur Türkol
- Department of Nutrition and Dietetics, İstanbul Esenyurt University, Istanbul 34510, Turkey
| | - Seydi Yıkmış
- Department of Food Technology, Tekirdag Namik Kemal University, Tekirdag 59830, Turkey
| | - Canan Hecer
- Department of Nutrition and Dietetics, İstanbul Esenyurt University, Istanbul 34510, Turkey
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7
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Aksoy A, Tarhan D, Yıkmış S, Ercan AM, Altunatmaz SS, Aksu F, Or ME. Relationships Linking the Element, Bioactive, Hydroxymethylfurfural, Color of Kars Honeys: a Chemometric Approach. Biol Trace Elem Res 2022:10.1007/s12011-022-03525-8. [PMID: 36515816 DOI: 10.1007/s12011-022-03525-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Accepted: 12/09/2022] [Indexed: 12/15/2022]
Abstract
Honey is a natural food substance considered among functional foods due to its positive effect on human health. Quality of honey is significantly influenced by environmental conditions and botanical origin. This study aimed to determine the element content in honey from Kars, Turkey, as well as the bioactive compounds and certain physicochemical and biochemical properties such as hydroxymethylfurfural (HMF) and color in a chemometric approach. In this study, a total of 41 local honey samples were analyzed. The levels of elements Al, As, B, Cd, Cr, Cu, Fe, Mg, Zn, and Pb were determined by inductively coupled plasma optical emission spectrophotometer (ICP-OES). The mean concentrations of the elements in the samples were identified as 3.09, 0.64, 59.07, 0.02, 0.14, 0.17, 1.76, 9.32, 0.78, and 0.33 µg/g for Al, As, B, Cd, Cr, Cu, Fe, Mg, Zn, and Pb, respectively. The mean bioactive compounds of the honey samples were determined as phenolic content (19.74 mg GAE/100 g), flavonoid content (4.47 mg CE/100 mg), and DPPH (49.08% inhibition). The HMF levels of all samples conformed to the honey standards of the Codex Alimentarius and Turkish Food Codex. HMF was not negatively correlated with the other color parameters except for the a* (redness or greenness) value. This study showed that clustering analysis (CA) and principal component analysis (PCA) are useful for distinguishing the originality of honey samples by using element content, bioactive properties, HMF, and color and were useful in defining the Kars honey type.
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Affiliation(s)
- Aksem Aksoy
- Department of Food Engineering, Faculty of Engineering Architecture, Kafkas University, Kars, Turkey.
| | - Duygu Tarhan
- Department of Biophysics, Cerrahpasa Faculty of Medicine, Istanbul University-Cerrahpasa, Istanbul, Turkey
| | - Seydi Yıkmış
- Department of Food Technology, Tekirdag Namik Kemal University, Tekirdag, Turkey
| | - Alev Meltem Ercan
- Department of Biophysics, Cerrahpasa Faculty of Medicine, Istanbul University-Cerrahpasa, Istanbul, Turkey
| | - Sema Sandıkçı Altunatmaz
- Food Technology Programme, Vocational School of Veterinary Medicine, Istanbul University-Cerrahpasa, Istanbul, Turkey
| | - Filiz Aksu
- Food Technology Programme, Vocational School of Veterinary Medicine, Istanbul University-Cerrahpasa, Istanbul, Turkey
| | - Mehmet Erman Or
- Department of Internal Medicine, Faculty of Veterinary Medicine, Istanbul University-Cerrahpasa, Istanbul, Turkey
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8
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Yıkmış S, Altıner DD, Ozer H, Levent O, Celik G, Çöl BG. Modeling and Optimization of Bioactive Compounds from Jujube (
Ziziphus jujuba Mill
.) Vinegar using Response Surface Methodology (
RSM
) and Artificial Neural Network (
ANN
): Comparison of Ultrasound Processing and Thermal Pasteurization. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17102] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Seydi Yıkmış
- Department of Food Technology Tekirdag Namik Kemal University Tekirdag, 59830 Turkey
| | - Dilek Dülger Altıner
- Tourism Faculty, Department of Gastronomy and Culinary Arts Kocaeli University 41000 Kocaeli Turkey
| | - Hayrettin Ozer
- Food Institute ‐ MRC ‐ The Scientific and Technological Research Council of Turkey (TUBITAK) Kocaeli, 41470 Turkey
| | - Okan Levent
- Department of Food Engineering, Faculty of Engineering Inonu University 44280 Malatya Turkey
| | - Guler Celik
- The Scientific and Technological Research Council of Turkey Bursa Test and Analysis Laboratory (TUBITAK BUTAL), Bursa, 16190 Turkey
| | - Başak Gökçe Çöl
- Department of Nutrition and Dietetics İstanbul Gelisim University Avcılar, 34000 Istanbul Turkey
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9
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Yıkmış S, Erdal B, Bozgeyik E, Levent O, Yinanç A. Evaluation of purple onion waste from the perspective of sustainability in gastronomy: Ultrasound-treated vinegar. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100574] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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10
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Erdal B, Akalın RB, Yılmaz B, Bozgeyik E, Yıkmış S. Application of ultrasound to the organic cornelian cherry (
Cornus mas
L.) vinegar: Changes in antibacterial, antidiabetic, antihypertensive, and anticancer activities. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16952] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Berna Erdal
- Department of Medical Microbiology Tekirdag Namık Kemal University Faculty of Medicine Tekirdag Namik Kemal University, Tekirdag, 59030 Turkey
| | - Ramadan Bilgin Akalın
- Medical Laboratory Techniques Vocational School of Health Services Tekirdağ Namik Kemal University, Tekirdag, 59030 Turkey
| | - Bahar Yılmaz
- Tumor Biology and Immunology Department Institute of Health Sciences Tekirdag Namik Kemal University, Tekirdag, 59030 Turkey
| | - Esra Bozgeyik
- Vocational School of Health Services Adiyaman University 02040 Adiyaman Turkey
| | - Seydi Yıkmış
- Department of Food Technology Tekirdag Namik Kemal University Tekirdag, 59830
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11
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Erdal B, Yıkmış S, Demirok NT, Bozgeyik E, Levent O. Effects of Non-Thermal Treatment on Gilaburu Vinegar ( Viburnum opulus L.): Polyphenols, Amino Acid, Antimicrobial, and Anticancer Properties. Biology (Basel) 2022; 11:biology11060926. [PMID: 35741447 PMCID: PMC9220034 DOI: 10.3390/biology11060926] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/07/2022] [Revised: 06/15/2022] [Accepted: 06/15/2022] [Indexed: 12/31/2022]
Abstract
Simple Summary In this study, traditionally produced vinegar made from gilaburu (C-GV) and thermally pasteurized gilaburu vinegar (P-GV), and (ultrasound-treated gilaburu vinegar (UT-GV) were evaluated. At the same time, ultrasound treatment enriched 11 phenolic compounds (gallic acid, protocatechuic acid, hydroxybenzoic acid, vanillic acid, p-coumaric acid, rutin, ferulic acid, o-coumaric acid, neohesperidin, quercetin, trans-cinnamic). Ultrasound showed different effects on free amino acids and volatile profiles. In general, ultrasound showed more positive results than thermal pasteurization. Six important minerals (Ca, Fe, K, Mg, Mn, and Zn) were detected in gilaburu vinegar, and ultrasound treatment increased the Fe content. Gilaburu vinegar, prepared by different methods, had potential antibacterial and anti-cancer activity. Abstract Gilaburu (Viburnum opulus L.) is an important fruit that has been studied in recent years due to its phytochemicals and health benefits. In this study, traditionally produced vinegar made from gilaburu fruit (C-GV) was evaluated. Vinegar with higher levels of bioactive components optimized by response surface methodology (RSM) was also produced using ultrasound (UT-GV). The maximum optimization result for the bioactive components was achieved at 14 min and 61.2 amplitude. The effectiveness of thermal pasteurization (P-GV) on gilaburu vinegar was evaluated. An increase was detected for every organic acid with ultrasound treatment. In the UT-GV and C-GV samples, arabinose was present, which is useful for stimulating the immune system. Gilaburu vinegar samples contained 29–31 volatile compounds. The smallest amount of volatile compounds was found in P-GV (1280.9 µg/kg), and the largest amounts of volatile compounds were found in C-GV (1566.9 µg/kg) and UT-GV (1244.10 µg/kg). In the UT-GV sample, Fe was increased, but Ca, K, Mg, and Mn were decreased. A total of 15 polyphenols were detected in C-GV, P-GV, and UT-GV samples, and gallic acid was the most common. A total of 17 free amino acids were detected in gilaburu vinegar samples. Ultrasound provided enrichment in total phenolic compounds and total free amino acids. All three vinegar samples had good antimicrobial activity against pathogens. The efficacy of C-GV, P-GV, and UT-GV samples against colon and stomach cancer was determined, but there were no significant differences between them. As a result, ultrasound treatment is notable due to its antimicrobial and anticancer activity, especially for the enrichment of phenolic compounds and amino acids in gilaburu vinegar.
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Affiliation(s)
- Berna Erdal
- Department of Medical Microbiology, Tekirdag Namik Kemal University, Tekirdag 59830, Turkey;
| | - Seydi Yıkmış
- Department of Food Technology, Tekirdag Namık Kemal University, Tekirdag 59830, Turkey
- Correspondence:
| | - Nazan Tokatlı Demirok
- Department of Nutrition and Dietetics, Tekirdağ Namik Kemal University, Tekirdag 59030, Turkey;
| | - Esra Bozgeyik
- Vocational School of Health Services, Adiyaman University, Adiyaman 02040, Turkey;
| | - Okan Levent
- Department of Food Engineering, Faculty of Engineering, Inonu University, Malatya 44280, Turkey;
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12
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Yıkmış S, Ozer H, Levent O, Çöl BG, Erdal B. Effect of thermosonication and thermal treatments on antidiabetic, antihypertensive, mineral elements and in vitro bioaccessibility of bioactive compounds in freshly squeezed pomegranate juice. Food Measure 2022. [DOI: 10.1007/s11694-022-01402-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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13
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Yıkmış S, Barut Gök S, Levent O, Kombak E. Moderate temperature and
UV‐C
light processing of Uruset apple juice: Optimization of bioactive components and evaluation of the impact on volatile profile,
HMF
and color. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13893] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Seydi Yıkmış
- Department of Food Technology Çorlu Vocational School, Tekirdağ Namık Kemal University Tekirdağ Turkey
| | - Sıla Barut Gök
- Department of Food Technology Çorlu Vocational School, Tekirdağ Namık Kemal University Tekirdağ Turkey
| | - Okan Levent
- Department of Food Engineering, Faculty of Engineering Inonu University Malatya Turkey
| | - Esengül Kombak
- Department of Nutrition and Dietetics Tekirdağ Namık Kemal University Tekirdağ Turkey
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14
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Yıkmış S, Bozgeyik E, Levent O, Aksu H. Organic cherry laurel (
Prunus laurocerasus
) vinegar enriched with bioactive compounds with ultrasound technology using artificial neural network (ANN) and response surface methodology (RSM): Antidiabetic, antihypertensive, cytotoxic activities, volatile profile and optical microstructure. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15883] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Affiliation(s)
- Seydi Yıkmış
- Department of Food Technology Tekirdag Namik Kemal University Tekirdag Turkey
| | - Esra Bozgeyik
- Vocational School of Health Services Adiyaman University Adiyaman Turkey
| | - Okan Levent
- Department of Food Engineering Faculty of Engineering Inonu University Malatya Turkey
| | - Harun Aksu
- Department of Food Hygiene & Technology Istanbul University‐Cerrahpaşa Istanbul Turkey
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15
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Doguer C, Yıkmış S, Levent O, Turkol M. Anticancer effects of enrichment in the bioactive components of the functional beverage of Turkish gastronomy by supplementation with purple basil (
Ocimum basilicum
L.) and the ultrasound treatment. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15436] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Caglar Doguer
- Department of Nutrition and Dietetics Tekirdag Namik Kemal University Tekirdag Turkey
| | - Seydi Yıkmış
- Department of Food Technology Tekirdag Namik Kemal University Tekirdag Turkey
| | - Okan Levent
- Department of Food Engineering Faculty of Engineering Inonu University Malatya Turkey
| | - Melikenur Turkol
- Department of Nutrition and Dietetics Tekirdag Namik Kemal University Tekirdag Turkey
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Yıkmış S, Bozgeyik E, Şimşek MA. Ultrasound processing of verjuice (unripe grape juice) vinegar: effect on bioactive compounds, sensory properties, microbiological quality and anticarcinogenic activity. J Food Sci Technol 2020; 57:3445-3456. [PMID: 32728291 DOI: 10.1007/s13197-020-04379-5] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/04/2020] [Accepted: 03/27/2020] [Indexed: 11/29/2022]
Abstract
Verjuice is one of the alternative fruit juices recently obtained from unripe grapes. In this study, the aim was primarily to optimize the process conditions for the enrichment of bioactive components in verjuice vinegar with ultrasound treatment. For this purpose, ultrasound treatment was applied to vinegar samples at different times (2, 4, 6, 8 and 10 min), different amplitudes (60%, 65%, 70%, 75% and 80%) and 26 kHz frequency. Total phenolic content (TPC), total flavonoid content (TFC), total antioxidant capacity (1,1-diphenyl-2-picrylhydrazyl (DPPH) and cupric reducing antioxidant capacity (CUPRAC) were evaluated for optimization (response surface methodology (RSM) and genetic algorithm (GA)) of process conditions. The sensory properties, microbiological quality and anticarcinogenic activity were then evaluated for the ultrasound-treated verjuice vinegar (UVV) (9.4 min and 68.7 amplitude result of RSM), traditional verjuice vinegar and pasteurized verjuice vinegar samples obtained from the optimization. At the end of the RSM optimization, CUPRAC (464.44 mg TEAC/mL), DPPH (0.694 mg TEAC/mL), TFC (70.85 mg CE/mL) and TPC (12.22 mg GAE/mL) were determined. RSM and GA results were found to be approximately the same. Analysis results showed that ultrasound-treated verjuice vinegar was enriched bioactive components compared to other samples. Verjuice vinegar showed anticarcinogenic effects. The UVV sample was generally appreciated in sensory evaluation. As a result, ultrasound treatment of verjuice vinegar was found to be successful.
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Affiliation(s)
- Seydi Yıkmış
- Department of Nutrition and Dietetics, School of Health Sciences, Tekirdağ Namık Kemal University, Tekirdağ, Turkey
| | - Esra Bozgeyik
- Department of Medical Biology, Faculty of Medicine, Tekirdag Namik Kemal University, Tekirdağ, Turkey
| | - Mehmet Ali Şimşek
- Department of Computer Technologies, Vocational School of Technical Sciences, Tekirdag Namik Kemal University, Tekirdağ, Turkey
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Yıkmış S. Sensory, physicochemical, microbiological and bioactive properties of red watermelon juice and yellow watermelon juice after ultrasound treatment. Food Measure 2020. [DOI: 10.1007/s11694-020-00391-7] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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18
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Yıkmış S. Optimization of Uruset Apple Vinegar Production Using Response Surface Methodology for the Enhanced Extraction of Bioactive Substances. Foods 2019; 8:foods8030107. [PMID: 30909443 PMCID: PMC6463136 DOI: 10.3390/foods8030107] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2019] [Revised: 03/13/2019] [Accepted: 03/19/2019] [Indexed: 01/12/2023] Open
Abstract
In this study, the aim is to produce non-thermal vinegar by using red Uruset apples, which have high bioavailability among apple varieties. For this purpose, Uruset apple vinegar was produced and ultrasound at different times (2, 4, 6, 8 and 10 min) and different amplitudes (40%, 50%, 60%, 70%, and 80%); in addition, a 26 kHz frequency was applied to the samples. Total phenolic content (TPC), total flavonoid content (TFC), total antioxidant capacity (1,1-diphenyl- 2-picrylhydrazyl (DPPH) and cupric reducing antioxidant capacity (CUPRAC)), and color values were evaluated for the optimization of process conditions. At the same time, the differences between commercial apple vinegar (CV), pasteurized Uruset apple vinegar (PV), and a control (C) of untreated apple vinegar were investigated. Ultrasound treatment of Uruset apple vinegar was more successful for the enrichment of bioactive substances than the other samples. At the end of the study, the maximal optimization values for Uruset apple vinegar were 7.4 min and 62.2 amplitude. At the end of optimization, CUPRAC (0.69 mg TEAC/mL), DPPH (0.49 mg TEAC/mL), total flavonoid content (46.95 mg CE/L), and total phenolic content (124.25 mg GAE/L) were determined. As a result, ultrasound technology was successfully used for Uruset apple vinegar production.
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Affiliation(s)
- Seydi Yıkmış
- Department of Nutrition and Dietetics, Tekirdağ Namık Kemal University, Değirmenaltı 59030 Tekirdağ, Turkey.
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