Browsing by Author "Bakkalbasi, Emre"

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Bioactive Compounds, Antioxidant Activity, Physical and Sensory Characteristics of Mirra Coffee
(Soc Brasileira Ciencia Tecnologia Alimentos, 2022) Yalcinkaya, Cihan; Abdalla, Hassan Sarbaz; Bakkalbasi, Emre
Mirra is a coffee beverage widely consumed in Syria and Turkey, and often produced from roasted and ground coffee beans. Recently, it is prepared from classical instant coffee. In this study, some physicochemical, bioactive and sensory properties of Mirra samples were determined. The average viscosity, degrees Brix, HMF, total phenolic content, DPPH and ABTS values were 1.36 cP, 3.70, 71.60 mg/L, 3431.55 mg GA eq./L, 6.24 mmol Trol. eq./mL and 35.23 mmol Trol. eq./mL for Mirra samples made by traditional process, and 4.85 cP, 16.36, 303.3 mg/L, 11276.47 mg GA eq./L, 23.89 mmol Trol. eq./mL and 89.70 mmol Trol. eq./mL for Mirra samples made with classic instant coffee, respectively. All Mirra samples also contained high levels of caffeine (1416.93 -4347.46 mg/L). Chlorogenic acid, 4-O-caffeoylquinic acid and trans-5-O-caffeoylquinic acid were identified in Mirra samples. Total chlorogenic acid contents of Mirra samples were ranged from 1097.85 to 5283.21 mg/L. In all sensory parameters, Mirras with degrees Brix value over 5.75 had high scores. Results show that Mirra has high antioxidant activity. However, Mirra consumption may have negative health effects for risk groups due to the high caffeine content.
Bioactive Compounds, Physical and Sensory Properties of Cake Made With Walnut Press-Cake
(Wiley-hindawi, 2015) Bakkalbasi, Emre; Meral, Raciye; Dogan, Ismail S.
Walnut press-cake, a rich source of phenolics, is a by-product of walnut oil processing. In this study, the effects of walnut press-cake on cake quality, health-enhancing substances and antioxidant activity were determined. Wheat flour was replaced with walnut press-cake at 0, 5, 10, 15 and 20% levels. Results show that specific volume, firmness, resilience, cohesiveness, chewiness, crust a, b and crumb L, b values reduced with increasing walnut press-cake levels. However, polyunsaturated fatty acids, tocopherols, total phenolic content and antioxidant capacity of cakes increased. Antioxidant capacity measured by 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) assays of cakes prepared with 20% walnut press-cake were 10.04-and 5.56-fold, respectively, greater than that of the cake without walnut press-cake. Cakes added with 15% walnut press-cake to wheat flour had the highest scores in all sensory parameters. Walnut press-cake can be successfully incorporated into cake formulation to improve sensory properties and antioxidant activity of the cake.
Changes in Pigment Profile and Surface Colour of Fig (Ficus Carica L.) During Drying
(Wiley, 2012) Yemis, Oktay; Bakkalbasi, Emre; Artik, Nevzat
In this study, anthocyanins in three fresh fig varieties (Ficus carica L.) cultivated in Turkey were characterised and quantified by HPLC/DAD and HPLC/MS. In addition, the carotenoid composition of Sarilop and Sarizeybek, yellow fig varieties, was determined, and then the ripening- and drying-related changes in carotenoids and surface colour of figs were monitored during conventional sun-drying. Four different anthocyanins, cyanidin-3-glucoside, cyanidin-3,5-diglucoside, cyanidin-3-rutinoside (major anthocyanin) and pelargonidin-3-glucoside, were identified in samples. Lutein, zeaxanthin, beta-cryptoxanthin and beta-carotene were carotenoids in yellow fig varieties. Approximately 80% of carotenoid compounds in yellow fig varieties degraded at the end of drying (i.e. seventh day). L (lightness), a (redness and greenness) and b (yellowness and blueness) colour parameters were measured by Hunter Lab system. Great changes in carotenoid composition and surface colour were observed at ripening stage on tree. A significant reduction in L and b values that refers to browning in figs was made in the first 3 days of drying process.
Changes in the Phenolic Content and Free Radical-Scavenging Activity of Vacuum Packed Walnut Kernels During Storage
(Karger, 2013) Bakkalbasi, Emre; Yilmaz, Ozay Mentes; Yemis, Oktay; Artik, Nevzat
In this study, the effects of storage temperature, O-2 permeability of packaging materials and variety on phenolic content and free radical-scavenging activity of vacuum-packaged walnut kernels were studied over a 12 months storage period. Methyl gallate (23.70 - 93.75 mg/kg), ellagic acid (137.95 - 569.22 mg/kg), and an ellagic acid pentoside (270.59 - 637.17 mg ellagic acid equivalent/kg) were identified in walnut varieties. While a slight decrease in the amount of ellagic acid was observed during 12 months storage, decreases in the amount of ellagic acid pentoside, total phenolic content and free radical-scavenging activity were severe. The present study concluded that it is possible to protect the phenolic content and antiradical activity of walnut kernels by packaging in Polyamide/Polyethylene laminate pouches having an oxygen permeability lower than 63.40 +/- 0.40 (mL/m(2)/24h at 23 degrees C) under vacuum at 20 degrees C up to twelve months.
Characterization, in Vitro Bioaccessibility and Antidiabetic Activities of Maltodextrin and Lecithin Nanomaterials Loaded With Ellagic Acid
(Springer, 2024) Okumus, Emine; Bakkalbasi, Emre; Gumus, Aysegul
Pomegranate peel is one of the wastes generated in large quantities in the food industry and ellagic acid is a natural bioactive phenolic compound in pomegranate peel. In this study, high-purity and low-cost ellagic acid was produced by acid hydrolyze process from pomegranate peel and characterization, in vitro bioaccessibility, antioxidant, and antidiabetic activity of the ellagic acid nanoencapsulated with maltodextrin and soy lecithin were studied. The extract yield and purity of ellagic acid was 6.47 and 88.74%, respectively. Results showed that lecithin coated samples were more stable with - 43.16 mV zeta potential and had higher encapsulation efficiency (99.29%) compared to maltodextrin. However, coated samples with maltodextrin had higher production efficiency (91.40%) and loading capacity (54.70%). The thermal resistance of ellagic acid after the nanoencapsulation process was significantly raised. The ellagic acid nanoencapsulated with maltodextrin had higher bioaccessibility (80.22%) and solubility in biological buffers (64.00-98.20%). The alpha-amylase and alpha-glucosidase inhibitiory activities of the ellagic acid decreased after the encapsulation process. However, the alpha-amylase inhibitory activities of the nanoencapsulated materials were higher than acarbose as a positive control. As a result, thermal resistance, solubility in a biological medium, and bioaccessibility of ellagic acid after nanoencapsulation with maltodextrin can be increased. Thus, the use of ellagic acid nanoencapsulated with maltodextrin in the food, cosmetic, and pharmacological industries can be diversified.
A Comparison of Phenolic Compounds, Antioxidant Activity, and Α-Glucosidase Inhibitory Activities of Apple Chips Dried and Fried by Vacuum Combined Infrared Radiation
(Springer, 2024) Ugurlu, Serdar; Bakkalbasi, Emre
In this study, the effects of different drying (180-325 W and 100-400 mmHg) and frying (250-350 W and 400 mmHg) parameters on phenolic compounds, bioaccessibilities, antioxidant activities, and alpha-glucosidase inhibitory activities of apple chips dried and fried by vacuum-combined infrared radiation were investigated. Catechin (12.15-34.48 mg/kgDM), epicatechin (34.33-137.07 mg/kgDM), procyanidin B1 (14.07-30.05 mg/kgDM), procyanidin B2 (48.10-95.76 mg/kgDM), procyanidin C1 (14.95-42.97 mg/kgDM), chlorogenic acid (262.70-397.97 mg/kgDM), and rutin (0-5.94 mg/kgDM) were identified in apple chips. The phenolic content of apple chips increased with increasing infrared power during the drying and frying process. The phenolic contents of fried apple chips were generally higher than dried apple chips. However, the bioaccessibility rates of total flavan-3-ols in dried apple chips were higher than those of fried apple chips. It was determined that the initial total phenolic, flavonoid, and flavan-3-ol contents and antioxidant activity levels of the samples decreased after in-vitro gastrointestinal digestion. It was determined that all drying and frying samples showed higher alpha-glucosidase inhibitory activities (15.52-28.77 mg/mL) compared to acarbose (30.87 mg/mL). The apple chips dried and fried by infrared radiation had higher phenolic content, antioxidant activity, bioaccessibility, and alpha-glucosidase inhibitory activity than their counterparts (convectional drying and deep-fat frying, respectively). Vacuum-combined infrared drying and frying is a promising method to preserve the phenolic content, antioxidant, and antidiabetic activities of apple chips, especially at high temperature applications. Further research is needed on new designs for the production of fruit chips using infrared radiation and their effects on bioactive components.
Determination of Some Physicochemical Properties and Anthocyanin Extraction Conditions of Rosa Damascena Mill
(Wiley, 2022) Torusdag, Gulsen Berat; Bakkalbasi, Emre
In this study, some physicochemical and bioactive properties of Rosa damascena Mill. and the effect of different extraction methods and conditions on total monomeric anthocyanin (TMA) extraction were investigated. The average petal weights, petal areas, L*, a*, and b* values, dry matter, pH, titration acidity, L-ascorbic acid, TMA, and total phenolic content of the samples were 2.49 g, 6.04 cm(2), 54.01, 37.30, 22.72, 18.65%, 5.45, 0.11 mg/100 g, 1,366.52 mg/kg DW, 515.79 mg C3G Eq./100 g DM and 4,353.52 mg GAE/100 g DM, respectively. Catechin, ellagic acid, rutin, gallic acid, and two different anthocyanins were detected. The mass transfer coefficient values in conventional (20, 40, and 60 degrees C) and ultrasound-assisted extraction (50%, 75%, and 100% amplitude) were 0.068, 0.324, and 0.922 ml/cm(2) and 2.178, 3.822, and 7.812 ml/cm(2) min, respectively. Results showed that anthocyanins can be extracted faster and with higher yields by ultrasound-assisted extraction. Novelty impact statement Rosa damascena Mill. petals have attractive red color and are rich sources of anthocyanins. Anthocyanins are water-soluble natural pigment and have the positive effects on human health. The anthocyanin extraction, which takes 210 min at 60 degrees C with conventional extraction, can be shortened up to 18 min at 100% ultrasound amplitude by ultrasound-assisted extraction.
Determination of the Bioaccessibility and Antidiabetic Properties of Pomegranate Peels
(Springer, 2021) Okumus, Emine; Bakkalbasi, Emre
In recent years, consumption of pomegranate products have increased with the understanding of its benefits to human health, and pomegranate peel has become one of the most common wastes in the food industry. In this study, some physicochemical, antioxidant, in vitro bioaccessibility and antidiabetic properties of peels of Hicaz, Devedisi, and Zivzik pomegranate varieties were determined. The average values of total phenolic contents, total flavonoid contents, Punicalagin A, Punicalagin B, Ellagic acid, DPPH and ABTS of pomegranate peels were 26916.66 mg GA eq./100 g dw, 17316.37 mg QE/100 g dw, 15847.74 mg/100 g dw, 14693.31 mg/100 g dw, 783.82 mg/100 g dw, 188.59 mmol Trol. eq./g dw, and 99.01 mmol Trol. eq./g dw respectively. Their average values in vitro bioaccessibilities were 43.13, 27.82, 62.61, 73.79, 16.96, 57.22 and 31.71%, respectively. It was determined that the initial total phenolic content, total flavonoid content, ellagic acid and antioxidant activity levels of the samples significantly decreased after digestion. Nevertheless, bioaccessibility of Punicalagin A and Punicalagin B significantly protected after digestion. alpha-amylase and alpha-glucosidase inhibitory activities of pomegranate peels range from 0.06 to 0.14 mg/L and 3.01 to 3.64 mg/L respectively. It was determined that all three varieties showed higher antidiabetic activity compared to acarbose. As a result, pomegranate peel ellagitannins after in vitro digestion had high bioaccessibility. Pomegranate peel with high antioxidant and antidiabetic activities is a natural source that can be used in the pharmacology, food and cosmetics industry.
Drying Kinetics and Quality Properties of Mellaki (Pyrus Communis L.) Pear Slices Dried in a Novel Vacuum-Combined Infrared Oven
(Wiley-hindawi, 2022) Topuz, Fatma Coskun; Bakkalbasi, Emre; Aldemir, Adnan; Javidipour, Issa
In a specially designed infrared oven equipped with a two-way infrared heating and vacuum pump systems, the effects of drying parameters (100-300 W infrared powers and 100-250 mmHg vacuum pressures) on drying kinetics and quality properties of pear slices were comprehensively studied. The samples dried at 300 W had high HMF values (12.73-95.68 mg/kg d.m). The highest sensory scores were observed in pear slices dried at 300 W and 250 mmHg. Six different mathematic models were taken into account to analyze the drying characteristics of pear slices, with the Wang and Singh model (R-2 = 0.9996, chi(2) = 0.0004, and RSME = 0.0062) presenting the best prediction of the drying behavior. The effective moisture diffusivity values were 1.1829-4.6684 x 10(-8). The activation energies for 100 and 250 mmHg vacuum applications were 44.21 and 43.89 kJ/mol, respectively. It was concluded that a vacuum-combined infrared dryer (300 W, 250 mmHg) could be a fast and economic method for drying pear slices. Novelty impact statement A combination of 300 W infrared power and 250 mmHg vacuum pressure was the fastest combination for the drying of pear slices and gave the highest score in sensory evaluation. The Wang & Singh model exhibited the best results in fitting the experimental data. As a result, the vacuum-combined infrared technology was improved the drying efficiency and quality of dried pear.
Effect of Seed Roasting on Oxidative Stability and Antioxidant Content of Hemp Seed Oil
(Springer india, 2021) Ozdemir, Halime; Bakkalbasi, Emre; Javidipour, Issa
In this study, some chemical components of hemp seed, which widely consumed as snack food in Middle East were determined. The effects of different roasting temperatures (140, 160 and 180 degrees C) and times (0-60 min) on the oxidative stability and antioxidant content of hemp seed oil were investigated. Hemp seed oil contained high levels of linoleic acid (54.85%), alpha-linolenic acid (18.13%) and gamma-tocopherol (707.47 mg/kg oil). While tocopherol isomers decreased with increasing roasting time and temperature, total phenolic content and antioxidant activity showed increasing trend. The peroxide andp-anisidine values of roasted samples varied from 1.33 to 3.09 meq O-2/kg oil and 1.65 to 43.27, respectively. The peroxide andp-anisidine values of samples were simultaneously generated at the early stage of roasting. Kinetic evaluation of data showed that peroxides act as limiting factor in autocatalytic oxidation reactions. The order and rate constant regarding peroxide value were similar with those ofp-anisidine value. The effects of roasting temperature and time on the oxidation parameters and antioxidant contents of samples were significant (p < 0.05). Based on peroxide andp-anisidine values, roasting at 140-160 degrees C for 35 min or at 180 degrees C for 15 min are recommended to provide good quality roasted hemp seed.
Effects of Packaging Materials, Storage Conditions and Variety on Oxidative Stability of Shelled Walnuts
(Elsevier Science Bv, 2012) Bakkalbasi, Emre; Yilmaz, Ozay Mentes; Javidipour, Issa; Artik, Nevzat
The effects effects of storage temperature, oxygen permeability of packaging material and variety on oxidative stability of vacuum-packaged walnut kernels were studied over a 12 months storage period. The oxidation experiments applied to two popular walnut varieties (Yalova-1 and Yalova-3) grown in Turkey. The peroxide values and hexanal contents of walnut samples significantly increased (p < 0.01) during storage at 30 degrees C. The highest hexanal content (4464.5-6406.9 mu g/kg) were observed in Yalova-3 variety stored at 30 degrees C for 12 months in Polyamide/Polyethylene film pouches (oxygen permeability: 63.4 +/- 0.4 mL/m(2)/24 h (23 degrees C)) with 90 mu m total thickness. The effect of storage temperature and variety on lipid oxidation was found to be higher than the effect of oxygen permeability of the packaging material. It was concluded that for vacuum-packed walnut kernels in PA/PE film pouches having 63.4 +/- 0.4 mL/m(2)/24 h (23 degrees C) oxygen permeability, 20 degrees C is sufficient to protect against oxidation for 12 months. (C) 2011 Elsevier Ltd. All rights reserved.
Ellagitannins Loaded Maltodextrin and -Lecithin Nanoparticles: Antioxidant, Antimicrobial, Antidiabetic Activity, and Bioaccessibility Under In-Vitro Digestion
(M H Schaper Gmbh Co Kg, 2022) Okumus, Emine; Bakkalbasi, Emre
In recent years, the evaluation of by-products from agricultural and food processing has become very important. However, the biological activity of these components decreases as a result of the losses that occur during the applied processes and metabolism activities. In this study, antioxidant, and antimicrobial activity, antidiabetic properties, and bioaccessibilities of pomegranate peel ellagitannins nanoencapsulated with maltodextrin and soy lecithin were investigated. Results showed that significant increases were obtained in the solubility in pH 6.8 phosphate buffer. There was a decrease in the total phenolic content, antimicrobial and antioxidant activity values of the nanoparticles compared to the core material due to the nanoencapsulation process. In addition, all samples showed higher antidiabetic activity compared to acarbose. As a result, the nanoparticles have the potential to be a natural resource that can be used in the pharmacology, food, and cosmetics industries with their high ellagic acid (EA) bioaccessibility, antidiabetic activities, and increased solubility.
Influence of Different Cooking Methods on Color, Bioactive Compounds, and Antioxidant Activity of Kale
(Taylor & Francis inc, 2017) Akdas, Zelal Zuhal; Bakkalbasi, Emre
In this study, the effects of different cooking methods on health-promoting phytochemicals and antioxidant activity of fresh kale were investigated. Results showed that water soluble phytochemicals were significantly decreased by boiling. While stir-frying gave the highest degradation ratio for all phytochemicals, and steaming gave the lowest degradation ratio. The thermal degradation ratios of ascorbic acid, total carotenoids, total chlorophylls, total flavonols, and total phenolics content after stir-frying were 54.9, 28.2, 71.0, 81.3, and 39.3%, respectively. The results showed that steaming can be considered as the best method of cooking as it preserve the bioactive compounds and the antioxidant activity.
A Novel Coating Material: Ellagitannins-Loaded Maltodextrin and Lecithin-Based Nanomaterials
(Elsevier, 2021) Okumus, Emine; Bakkalbasi, Emre; Javidipour, Issa; Meral, Raciye; Ceylan, Zafer
This study aimed to create nanoparticles using maltodextrin and lecithin coating materials from the extract of ellagitannins obtained from pomegranate peels. The nanoparticles were further characterized by FT-IR, SEM and TGA. The initial average molecular diameter of the ET was 47.02 +/- 31.0 mu m. After the nanoencapsulation process, the average molecular diameters of ETM and ETL samples were determined as 371.84 +/- 229.75 nm and 339.02 +/- 215.29 nm, respectively. Punicalagin A, Punicalagin B and Ellagic acid were determined as the dominant phenolics in pomegranate peels. It was observed that lecithin coated nanoparticles showed high stability with -57.60 mV zeta potential compared to maltodextrin coated ones, and had higher encapsulation efficiency in punicalagin A, punicalagin B and ellagic acid phenolics. On the other hand, maltodextrin coated samples showed higher production efficiency (86.34%) and loading capacity (57.91%) than those of lecithin. It was understood that the tested coating materials had a significant effect on the color values of the nanoparticles. In addition, a significant increase in thermal stability of nanoparticles formed with both coating materials was detected. As a result, the stability, efficiency, and thermal resistance of ellagitannins significantly increased with the applied nanoencapsulation process.
Oxidative Stability of Enriched Walnut Oil With Phenolic Extracts From Walnut Press-Cake Under Accelerated Oxidation Conditions and the Effect of Ultrasound Treatment
(Springer, 2019) Bakkalbasi, Emre
In this study, the effect of phenolic extract obtained from walnut press-cake on oxidative stability of walnut oil was evaluated. Besides this, the oxidative stability of ultrasound applied walnut oil with added press-cake, as a valuable source of phenolic compounds, was determined. Oxidative stability of walnut oils upon addition of phenolic extracts (50, 100 and 200mg/kg oil) and -tocopherol (100mg/kg oil) was monitored under accelerated oxidation conditions at 65 degrees C for 20day. Total phenolic content (TPC) of walnut press-cake and phenolic extract from walnut press-cake were 58207.3 and 332679.8mgGAE/kg, respectively. All concentrations of phenolic extracts significantly reduced the formation of oxidation products compared to control. Especially, the walnut oils enriched with 200mg/kg phenolic extract showed the highest oxidative stability. While direct enrichment using ultrasonic maceration (1:100) (walnut press-cake:walnut oil) caused a significant increase in TPC of walnut oil (from 9.76 to 78.80mg GAE/kg), ultrasonic macerated walnut oil had low oxidative stability. Results showed that 200mg/kg oil phenolic extracts from walnut press-cake can be successfully used as a natural antioxidant preparate to improve the oxidative stability of walnut oil.
Phenolic Acid Contents and Antioxidant Activities of Wheat Milling Fractions and the Effect of Flour Extraction Rate on Antioxidant Activity of Bread
(Wiley, 2018) Yilmaz, Ozay Mentes; Bakkalbasi, Emre; Ercan, Recai
The amounts of free and bound phenolic contents, antioxidant activity and phenolic acids of nine different wheat varieties grown in Turkey and of their milling fractions (thick bran, thin bran, and flour) were determined. Furthermore, total phenolic content and antioxidant activity of the different extraction rate flours (65%, 75%, and 100%) and breads made from those flours were evaluated. The free and bound phenolic content of wheat varieties ranged from 656.80 to 900.64 and 1095.73 to 1376.33 mg GAEq./kg defatted wheat dm, respectively. In wheat, thick bran fraction has shown the highest phenolic content and antioxidant activity. Ferulic and vanillic acids were determined in free phenolic extracts obtained from the studied wheat varieties and their milling fractions. Syringic and p-coumaric acids were determined as well as ferulic and vanillic acids in bound phenolic extracts. Total phenolic content and antioxidant activity of breads increased with an increase in flour extraction rate.
Reduction of Bitterness in Green Walnuts by Conventional and Ultrasound-Assisted Maceration
(Elsevier, 2020) Ugurlu, Serdar; Okumus, Emine; Bakkalbasi, Emre
The efficiency of conventional and ultrasound-assisted maceration was investigated in comparison to reduce the bitterness of green walnuts. Conventional maceration was studied at room temperature for 6, 8 and 10 days while ultrasound-assisted maceration (20 kHz, %100 of amplitude) was performed at 36 degrees C for 6, 8, 10, 12, and 14 h. Phenolic content and antioxidant activity of green walnuts were decreased by reduction of bitterness. Phenolic content and antioxidant activity of green walnut jams prepared from debittered green walnuts by ultrasound-assisted maceration were higher than those of conventional maceration excluding ellagic acid only. Based on findings of sensory analyses, bitterness level was similar in green walnut jams prepared by ultrasound-assisted maceration for 12 h and conventional maceration for 6 days. On the other hand, green walnut jams processed by ultrasound-assisted maceration for 12 h led to the highest general acceptance. It was concluded that ultrasound-assisted maceration may provide better nutritional and sensory quality in green walnut jam. In addition, the time required for reduction of bitterness may be shortened from days to hours by ultrasound-assisted maceration.
Tocopherol Contents of Walnut Varieties Grown in Turkey and the Effect of Storage on Tocopherol Content
(Wiley, 2014) Bakkalbasi, Emre; Yilmaz, Ozay Mentes; Poyrazoglu, Ender Sinan; Artik, Nevzat
Tocopherol contents of seven popular walnut varieties grown in Turkey were determined. The effects of storage temperature, oxygen permeability of packaging material and walnut variety on the tocopherol content of vacuum-packed walnut kernels were also examined during the 12 months of storage. alpha-, gamma- and delta-tocopherol were identified and quantified in walnut varieties. alpha-, gamma-, delta- and total tocopherol contents of walnuts ranged from 9.69 to 14.13, 298.75 to 470.02, 10.06 to 25.98 and 321.27 to 505.28 mg/kg walnut, respectively. The decrease in the amount of these compounds during the 12 months of storage was severe in packaging material having high oxygen permeability (63.40 +/- 0.40 mL/m(2)/24 h [23C]) and at 30C. The present study concluded that it is possible to protect the tocopherol content of walnut kernels by packaging in polyamide/polyethylene laminate pouches having an oxygen permeability lower than 63.40 +/- 0.40 mL/m(2)/24 h (23C) under vacuum at 10C up to 12 months.