Browsing by Author "Tokusoglu, O"

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    EFFECTS OF COOKING METHODS ON THE ANTHOCYANIN LEVELS AND ANTIOXIDANT ACTIVITY OF A LOCAL TURKISH SWEETPOTATO [Ipomoea batatas (L.) LAM] CULTIVAR HATAY KIRMIZI: BOILING, STEAMING AND FRYING EFFECTS
    Tokusoglu, O; Yildirim, Z
    The study was conducted on the anthocyanin (TA) level and antioxidant activity (AA) of a local genotype of sweetpotato (Hatay Kirmizi) and heating process effects including boiling, steaming, frying on TA and AA levels. The anthocyanin calibration graph of standard cyanidin-3-glucoside gave linear equation (y=0.0113x+0.0045; R-2 = 0.9986). Anthocyanin level of sweetpotato Hatay Kirmizi (as cyanidin-3-glucoside (C3G) equivalent) was determined as 11992 +/- 15.86 mg/100g) (n=8) (p <= 0.05). Anthocyanins were detected as 13767 8.94 mg/100g; 24756 +/- 6.70 mg/100g; 6755 +/- 10.22 mg/100g in boiled, steamed and fried sweetpotatoes, respectively (n=2) (p <= 0.05). The total anthocyanins increased as 1.14 fold after boiling process and increased 3.22 fold after steaming process and decreased 1.78 fold after frying process (p <= 0.05). It was determined that steaming process, was the most effective among the heat-treated sweetpotatoes (HTSPs). Antioxidant activities of the HTSPs was 78.76%, 89.67%, 97.92% and 57.89% (as radical inhibition percent), respectively. With using steaming process, radical inhibition percent increased 1.24 fold. Tubers of sweetpotato Hatay Kirmizi can be consumed not only steamed > boiled > fried forms but also can be processed into food products, such as muffins, cookies, biscuits, breakfast foods with longer shelf-life, and improved characteristics. It was proposed that sweetpotato Hatay Kirmizi can be processed into flour and used as a thickener, antioxidant enhancer and color source in industrial powder soups, gravy, extruder snacks, and some bakery products.
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    Use of electrochemical techniques for determining the effect of brewing techniques (espresso, Turkish and filter coffee) and roasting levels on total antioxidant capacity of coffee beverage
    Yildirim, S; Gok, I; Demir, E; Tokusoglu, O
    In this study, we determined how roasting levels (light, medium, and dark) of Arabica coffee seed and three brewing techniques-decoction methods (Turkish coffee), infusion method (filter coffee), and pressure methods (Espresso)-affect the total antioxidant capacity in a cup of coffee beverage by electrochemical methods such as square wave stripping voltammetry (SWSV), differential pulse stripping voltammetry (DPSV), and cyclic voltammetry (CV). The highest antioxidant capacity was found in espresso coffee prepared with light roasted coffee seeds, as equivalent of rutin and caffeic acid at 9.4 +/- 0.2 g/L and 19.7 +/- 0.7 g/L, respectively with SWSV on a carbon paste electrode (CPE). The antioxidant capacity of coffee beverages was influenced by the roasting degree, extraction time, and brewing methods, significantly. SWSV, DPSV, and CV voltammetric methods, fast, reliable, fully validated and without any pretreatment, are alternatives to conventional analytical methods for evaluation of antioxidant values in coffee brews. Practical applications This research will contribute to the literature considerably since we have established that the antioxidant capacity can be measured by electrochemical methods rapidly with high reliable results. According to the study, the brewing method and roasting temperature significantly affected the antioxidant capacity, and thus, it is important to know how brewing methods, roasting temperatures, and other conditions changes the coffee quality. The results can be used to prepare healthy coffee beverages.
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    Optimization of process parameters for drying of red Grapes (Vitis vinifera) to raisin: A design expert laden approach
    Singh, G; Kaushal, N; Tokusoglu, O; Singh, A
    Grape is well known to all as nutritious but perishable so to achieve extension in its keeping terms with maintained nutritional profile, oil dehydration is successfully implemented herewith. Present investigation, grapes are dried using independent variables, that is, blended oil (1:1 ratio of olive and clove oil) and temperature, further generating responses in terms of drying time, acidity, total sugars, ascorbic acid, and phenols. Besides this, optimization is performed using RSM (Design Expert 11) through 13 different turns. The optimum conditions were found to be: blended oil concentration was 11% and drying temperature was 63.4 degrees C with drying time, acidity, total sugars, ascorbic acid, and phenols to be 22.80 hrs., 1.26%, 64.2%, 5.60 mg, and 924 mg, respectively. In the present concern, explored novelties relies in the processing parameter where no doubt elevated drying time is cope-up with the minimized temperature keeping in mind to retain nutritional and other physico-chemical traits. Practical applications Maintenance of nutritional quality and long lasting shelf stability of fresh harvest is the challenging job for food technologist and scientists for the present time. Here, preparation of minimally processed raisin by novel means of oil dehydration and drying is itself unique. Moreover selection of red grape variety to work upon adds extra advantage to run with as is full on phenolics. In addition to this, involvement of statistical modeling is advantageous owe to get better success rate, shelf stable fruits (raisin) that even explore new horizons for oil dehydration applicability to other fruits and vegetables of immense nutrition and least shelf stability concern.
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    Impact of roasting degree on sensory profile of Turkish coffee and espresso assessed by Turkish and Brazilian panelists
    Elmaci, I; Gok, I; Tokusoglu, O
    This study aimed to assess the effect of roasting degree and brewing techniques on the sensory profile of Turkish coffee and espresso. Descriptive analysis of coffee samples was carried out for 20 flavor attributes by 10 Turkish and 10 Brazilian assessors. Light, medium, and dark roasted coffee beans were brewed with the decoction method and pressure method. Turkish coffee samples were prepared by automatic machine and cezve, which is the traditional method. The roasting degree and brewing method had a significant impact on the sensory profile of coffee samples. Turkish assessors perceived lightly roasted coffee beverages as sour (6.53 and 6.56 for Turkish coffee with machine and espresso) and pungent notes (7.46 for espresso), while Brazilian assessors perceived them as fruity (5.63 for espresso) and sweet attributes (5.76 and 5.90 for Turkish coffee with cezve and espresso). Roasted (7.83), burnt/acrid (7.96), and bitter (8.13) notes became dominant with the degree of roasting in espresso coffees in the Turkish panel. Brazilian assessors perceived Turkish coffee samples made with cezve and dark roasted beans as roasted (6.53), burnt/acrid (6.66), bitter (6.80), and ashy-sooty (7.26) notes.
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    ALTERATIONS ON PHENOLIC COMPOUNDS AND ANTIOXIDANT ACTIVITY DURING SOUR GRAPE JUICE CONCENTRATE PROCESSING
    Guler, A; Tokusoglu, O; Artik, N
    The alterations of phenolic compounds and antioxidant capacity of sour grape juice were investigated during the concentration process stages. Phenolics and antioxidant properties of the samples changed more at the vacuum evaporation stage than that of the other stages. After evaporation, the antioxidant capacity of the samples decreased approximately between 14.2 and 17.0 % for DPPH and ABTS methods, respectively. Besides, phenolic contents also decreased approximately as 14.8%. HPLC data on phenolics of sour grape juice during concentrate processing gave 12 polyphenols, including gallic acid, (+)-catechin, (-)-epigallocatechin, vanillic acid, (-)-epigallocatechin gallate, (-)-epicatechin, caftaric acid, caffeic acid and p-coumaric acid, which were determined as 1.05-1.83 mg/100 g, 5.40-7.83 mg/100 g, 6.35-9.21 mg/100 g, 3.01-5.18 mg/100 g, 0-1.95 mg/100 g, 2.33-3.54 mg/100 g, 12.40-37.60 mg/100 g, 1.44-2.26 mg/100 g and 0.27-0.44 mg/100 g, respectively. Ferulic, sinapic acids and quercetin were only detected at concentrate step of the sour grape juice processing and were found as 0.18 mg/100 g, 0.28 mg/100 g and 0.76 mg/100 g, respectively.
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    The contents of sesamol and related lignans in sesame, tahina and halva as determined by a newly developed polarographic and stripping voltametric analysis
    Tokusoglu, O; Kocak, S; Aycan, S
    The contents of antioxidant lignans (Sesamol) in sesame, commercial formulations of tahina and halva, which are processed tahina foods, were determined by Differential Pulse Polarography (DPP) with a capillary hanging mercury drop electrode (HMDE). A platinum wire was used as the counter electrode and Ag/AgCl was the reference electrode. Samples have been analyzed by standard addition procedures and found to be quantitative (p<0.01). Due to the fact that sesamo is an oil-soluble phenolic compound, it was found in the oil levels of sesame, tahina and halvas. Sesame samples contained 51.05-56.46 % in oil whereas tahina samples contained 52.12-53.79 % in oil. The oil percentage of plain halva was found to be 28.79 - 30.13 % (p<0.01). Phenolic lignan sesamol in sesame was 0.26-0.32 mg/100g oil, whereas the sesamol in tahina was 10.98-12.33 mg/100g oil. The sesamol in commercial plain halva samples and the open marketed plain halva samples contained 8.24-9.12 mg/100g oil and 4.97 mg sesamol /100g oil, respectively (R-2=0.9999) (p<0.01). The proposed Differential Pulse Polarographic (DPP) method is a rapid, reproducible procedure for the simultaneous determination of phenolic lignans in sesame and food products with sesame. It provides an adequate, sensitive, quantitative detection of these nutraceuticals in the commercial food industry.
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    Determination of Conjugated Linoleic Acid (CLA, c9, t11 and t10, c12 18:2) and -Tocopherol in a Dairy Dessert Hosmerim
    Akalin, AS; Tokusoglu, O
    In this research, conjugated linoleic acid (CLA) as the total of cis-9, trans-11, and trans-10, cis-12 isomers of conjugated linoleic acid and -tocopherol contents of traditional Turkish dessert oHosmerimo were determined by Gas-liquid chromatography (GC) with a flame ionization detector (FID) and reversed phase high performance liquid chromatography (RP-HPLC) with UV detection respectively, during 7 days of storage. Processing of lor cheese into hosmerim resulted in 1.5-fold increase in CLA concentration. The contents of CLA and -tocopherol were found as 7.13 +/- 0.06 mg/g lipid and 0.73 +/- 0.03 mg/100 g, respectively, after manufacturing of the product. Hosmerim was evaulated as a good source of CLA and -tocopherol though both nutraceutical compound decreased during 7 days of storage (p 0.01).
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    The Oxidative Stability, Lipid Profiles and Total Phenolics of Almonds (Prunus amygdalus L.) and Pistachios (Pistacia vera L.)
    Tokusoglu, O
    Nuts contain bioactive constituents that elicit cardio-protective and anticancer effective containing phenolic compounds, healthy lipids, tocopherols, sterols and squalene. This study was undertaken to identify some bioactive constituent levels of almonds (Prunus amygdalus L.) consumed in Datca, Aegean Area, Turkey markets and pistachio (Pistacia vera L.) nuts consumed in Aegean Area, Southeastern Anatolia, Turkey markets. Total lipids, fatty acid (FAs) profiles, tocopherols, sterols and oil stability were determined on the oil extracted from the fresh nuts. Lipid content of the nuts varied between 41.2-59.8% (p<0.05) and the peroxide values (PV) of the fresh oils were 0.13-3.48 meq O-2/kg oil (p<0.05). Mean monounsaturated fatty acid (MUFA) contents of almonds and pistachios were found 70.46 +/- 0.67 and 62.36 +/- 0.61 as % of total lipid, respectively. The major MUFA was oleic acid (C18:1) (42.3-69.8%) while linoleic acid (C18: 2) (21.76-32.13%) was the most prevalent polyunsaturated fatty acid in almonds and pistachios. The PUFA levels ranged from 21.07-32.61 % (p<0.05). Unsaturated FAs / saturated FAs ratio was detected as 10.9 and 9.94 for almonds and pistachios, respectively. The major tocopherol was alfa-tocopherol in almonds (36.8 +/- 4.7 mg/100 g oil) whereas gamma tocopherol level was major in pistachios (37.3 +/- 3.4 mg/100 g oil) (p<0.05). The major sterol was identified as beta-sitosterol and its content was avg. 2155.2 +/- 11.3 mg/g oil in almonds while that of content was 4706.5 +/- 73.2 mg/g oil in pistachios (p<0.05). Total phenolics (TPs) of almonds with skin, TPs of almonds without skin and TPs of pistachios were avg. 313.6 +/- 1.28; avg. 57.44 +/- 1.1; avg. 922.6 +/- 2.8 as mg of gallic acid equivalent (GAE)/100 g, respectively. All data obtained from almond and pistachios was evaluated by multivariate analysis using SPSS (ver.13.0) statistical package program. Almond and pistachios were differantiated with good separation based on the functional lipids, lipid constituents and total phenolic contents via Principal Component Analysis (PCA). In this context, almonds and pistachios can be consumed as good energy snacks in daily nutrition and the multivariate techniques can differentiate these nuts based on their oxidative stability, lipid profiles and total phenolics.
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    Formula refining through composite blend of soya, alfalfa, and wheat flour; A vegan meat approach
    Sharma, A; Rawat, K; Jattan, P; Kumar, P; Tokusoglu, O; Kumar, P; Vural, H; Singh, A
    Present project involves the formula development by way of standardization for vegan meat through Central Composite Rotatable Design (CCRD) of Response Surface Methodology (RSM) of Design Expert 12 (DX-12). Soya chunks, alfalfa sprouts, and wheat flour were used as base ingredients. Preliminary experimental screening to fix the levels of these base ingredients were the basis to work ahead for formula refining through numerical optimization by way of RSM. The optimization tactics were revealed against a given set of responses viz; physico-chemical (polyphenol, % crude protein) and sensory properties (mouthfeel and texture, color and appearance and overall acceptability) as dependent variable. Obtained product with (75.35%) soya, (1.25%) alfalfa, and (22.73%) wheat flour were evaluated for their crude protein, fiber, polyphenol, antioxidant level, water holding capacity, hardness, chewiness, and springiness as 26.13, 7.88, 0.52, 7.03, 3.962%, 1500 g, 2812 g, and 0.60 g, respectively. Practical applications Vegan meat analogue obtained herewith is also competitive in its sensory preferences in alongwith embedded high protein, elevated fiber and antioxidant potential features too. Fortified alfalfa seeds boost it with meaty flavor thus proven to be competitive among commercial demand. Least fat utilization put it in another healthier trait owe to be a better option for obese and calorie conscious patients. Thus in nutshell, stated combination was ideal in terms of textural and sensory attributes as meat mimic.
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    Coffee toxicology, processing of the coffee and liver diseases (is it a miracle of nature?)
    Ergin, E; Tokusoglu, O; Vural, H
    The present study aimed to investigate the beneficial effects of coffee on the liver. The results show that coffee has beneficial effects on the liver and can reduce liver disease progression due to its antioxidant properties. Coffee contains antioxidant capacities of chlorogenic acid, hydrophilic components, hydrophobic components, lactones, and diterpenes. There are also rich amounts of potassium and magnesium in coffee. Roasting of the green coffee beans at high temperatures will make unique components due to the chemical reactions between carbohydrates and amino acids as Maillard reactions. Caffeine with a purine derivative is found in several dietary sources, including tea, chocolate bars, coffee, cocoa beverages, energy, and soft drinks. Caffeine can pass all biological membranes due to the hydrophobic properties of caffeine. Three primary metabolites, such as theophylline, theobromine, and paraxanthine, are caused by metabolizing caffeine in the liver. Caffeine at normal consumption doses mainly acts among humans as an antagonist of adenosine receptors. Two cups of coffee per day should be consumed to show its beneficial effects. Coffee drinkers experience a lower incidence of advanced cirrhosis and fibrosis. There are also differences between males and females in their responses to caffeine due to changes in circulating steroid hormones. Practical applications This article investigates the beneficial effects of coffee on the liver and summarizes the potential preventive or positive effects of coffee on the liver. Coffee has beneficial effects on the liver and can reduce the progression of liver disease due to its antioxidant properties.
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    Process parameter optimization for development of beer: Star fruit fortified approach
    Pal, H; Kaur, R; Kumar, P; Nehra, M; Rawat, K; Grover, N; Tokusoglu, O; Sarao, LK; Kaur, S; Malik, T; Singh, A; Swami, R
    Star fruit (Averrhoacarambola) persist functional compounds therefore present investigation aims at the utilization of Star fruit to improve the nutritional value of beer. Beers were prepared by fortification of star fruit juice at 5.0%, 7.0%, and 10% level and compared with control. The prepared beers were assayed for proximate, physicochemical, bioactive, and sensory properties. The juice addition had a nonsignificant (p <= .05) effect on density and specific gravity whereas, total soluble solids increased and pH, alcohol, and carbon dioxide content decreased. A significant (p <= .05) increment was observed in total phenolic content and antioxidant activity. In total, 10% star fruit fortified beer showed the highest overall acceptability. FTIR spectroscopy was used to identify the functional bonds in beer samples. The highest peak of alcohol groups was observed in the control sample, which decreased as the juice level increased. Hence, star fruit acts as a valuable fortification compound for preparing beer with high nutritional value and improved sensory characteristics. Highlights The present investigation is a laboratory laden approach to optimize the process parameters and formulation proportion for the production of fruit beer The selection of star fruit is advantageous here to have fruit-flavored beer induced with health attributes Novelty impact statement Beer itself is a good source of antioxidants, due to fermentation the bioavailability of nutrients gets increased. With the addition of star fruit juice, the alcohol and carbon dioxide content decreased. On fortification of beer with star fruit, its nutritional and sensory properties will get enhanced as star fruit is rich in antioxidants and polyphenols, therefore it can serve as a therapeutic beverage to elderly people.
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    Nutmeg nutraceutical constituents: In vitro and in vivo pharmacological potential
    Malik, T; Sharma, R; Panesar, PS; Gehlot, R; Tokusoglu, O; Dhull, SB; Vural, H; Singh, A
    Spices consumptions are in direct relation with the healthy survivability of consumers throughout life as they are loaded with lists of phytoconstituents of human values. Nutmeg owes to its essential, volatile, and fixed oil is in prime most interest by researchers to explore for its benefits through food utilization. Besides being loaded with these phytochemical-based benefit traits it is also rich on the mineral side preferably with potassium, magnesium, and phosphorous. As for as the oil variation is concern, nutmeg essential oil composition behaves as per the geographical and varietal factors. Its beneficial aspect highlighted wherein oil of nutmeg contains Myristicin (phenylpropene organic compound) can exhibit anti-inflammatory response and have the cytotoxic activity against human colorectal carcinoma (HCT-116) and human breast carcinoma Michigan Cancer Foundation (MCF-7). Associated benefits of being on antiangiogenic compounds such as myristicin in Myristica fragrans essential oil resulted in antiangiogenic activity with an IC50 of 77.64 g/ml. Practical applications Nutmeg has its wider acceptability among medicinal and therapeutic uses in today's world. Indeed, many would say that nutmeg use has increased. Nutmeg's traditional applications in treating stomach conditions, curing rheumatic pain, soothing skin wounds and illnesses, and acting as a relaxing agent have resulted in extensive research into its various extracts and fractions. One of the most commonly observed habits is the influence of nutmeg essential oil and extracts on the central nervous system. Nutmeg acetone extract's antioxidant and antimicrobial properties can help to prevent or delay oxidative stress-related diseases and infections caused by opportunistic pathogenic microorganisms. Nutmeg requires further work on several fronts, including the advancement of analytical approaches, reproducible separation procedures, and successful synthetic methods for promising secondary metabolites, as a source of complex secondary metabolites with substantial potential as prototype agents for drug testing.