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Öğe Antioxidant activity, anthocyanin profile, and mineral compositions of colored wheats(Codon Publications, 2024) Shamanin, Vladamir P.; Tekin-Cakmak, Zeynep Hazal; Karasu, Salih; Pototskaya, Inna, V; Gordeeva, Elena I.; Verner, Artem O.; Morgounov, Alexey I.The antioxidant activities (ABTS and CUPRAC) of 40 different colored wheat genotypes were investigated, and some of the diverse wheat genotypes were selected to investigate their anthocyanin profiles and mineral compositions. The ABTS values of free and bound fractions were in the range of 15.61-157.36 mg TE/100 g and 33.26-189.48 mg TE/100 g, respectively. For the free and bound fractions of the colored wheat samples, the CUPRAC values were determined between 25.73 and 229.20 mg TE/100 g, and between 82.00 and 348.93 mg TE/100 g, respectively. The anthocyanin profiles of the colored wheats varied depending on the genotypes. Cyanidin-3-O-glucoside chloride was abundant in the samples w3, w8, w17, w18 and w20 while malvidin-3O-glucoside chloride was the major anthocyanin for the samples w13, w23, w14, w30 and w34. Cyanidin-3-Oglucoside chloride was significantly higher in w18 than others (p<0.05). Cyanidin-3,5-di-O-glucoside was only found in the free extracts of the two samples (w17 and w20). The best accessions with high antioxidant activity and anthocyanin profile were identified for their potential utilization in wheat breeding programs. According to the results, the w17 sample (line BW 49880-Dark colored P, F4) was chosen as the best sample due to its highest antioxidant activity (p<0.05) and the best anthocyanin profile. The macronutrients Ca, K, and Mg highly varied among the genotypes studied. The trace elements, Zn and Fe were significantly higher in purple-grained lines than that of the red-grained variety. The study's outcomes are likely to support breeding programs to generate new wheat cultivars with greater nutritional benefits.Öğe Antioxidant capacity and profiles of phenolic acids in various genotypes of purple wheat(MDPI, 2022) Shamanin, Vladimir P.; Tekin-Çakmak, Zeynep Hazal; Gordeeva, Elena I.; Karasu, Salih; Pototskaya, Inna; Chursin, Alexandr S.; Pozherukov, Violetta E.; Özülkü, Görkem; Morgounov, Alexey I.; Sağdıc, Osman; Köksel, HamitThe total phenolic content, phenolic compositions, and antioxidant capacity in the grain of 40 purple wheat genotypes were studied. In this study, purple wheats were investigated in terms of their composition of free and bound phenolic acids and 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity. The free phenolic content ranged from 164.25 to 271.05 mg GAE/100 g DW and the bound phenolic content was between 182.89-565.62 mg GAE/100 g wheat. The total phenolic content of purple wheat samples ranged from 352.65 to 771.83 mg GAE/100 g wheat. Gallic acid, protocatechuic acid, catechin, 4-hydroxybenzoic acid, syringic acid, ellagic acid, m-coumaric acid, o-coumaric acid, chrysin, caffeic acid, p-coumaric acid, ferulic acid, quercetin, kaempferol, rutin, sinapic acid, and chlorogenic acid were detected by HPLC system. Gallic acid, benzoic acid derivatives, and dominant phenolics, which are frequently found in cereals, were also dominant in purple wheat samples and were found in free fractions. The antioxidant capacity was assessed using the DPPH method. The antioxidant capacity (AA%) in the free phenolic extracts of the purple wheats was between 39.7% and 59.5%, and the AA% values of bound phenolic extract of the purple wheat varied between 42.6% and 62.7%. This study suggested that purple wheat samples have high phenolic compound content as antioxidant potential and therefore consumption of purple wheat-containing food products may provide health benefits.Öğe Development and characterization of antimicrobial films from gums obtained from cold-pressed flaxseed oil by-product(Springer, 2024) Kopuz, Seyma; Akman, Perihan Kubra; Tekin-Cakmak, Zeynep Hazal; Karasu, SalihIn this study, antimicrobial edible films incorporated with allyl isothiocyanate in free form (FG-EO) and nanoemulsion form (FG-NE) were produced using the gum obtained from a cold-pressed flaxseed oil by-product (FG). All films were characterized in terms of physicochemical, barrier, mechanical, biodegradability, thermal, and molecular properties. The results showed that integrating allyl isothiocyanate into the films improved the thermal and barrier properties of the films and decreased the tensile strength. According to the molecular characterization, the allyl isothiocyanate antimicrobial compound showed a homogeneous distribution in the film. The FG-EO films and FG-NE films provided strong antimicrobial effect against Escherichia coli O157:H7, Salmonella spp., Listeria monocytogenes, and Staphylococcus aureus pathogenic bacteria at rates ranging from 42 to 87%. Furthermore, during 15-day storage period of fresh-cut meat samples which were packaged with FG-Control, FG-EO, and FG-NE films, significant (P < 0.05) decrease in the number of total mesophile bacteria (TMB), total psychrophile bacteria, and coliform bacteria compared to control fresh-cut meat samples was observed. As a result, it could be said that allyl isothiocyanate incorporated FG-based edible films have the potential as an alternative packaging material to improve the quality of foods and extend the shelf life of fresh-cut meat.Öğe Effect of Different Drying Techniques on Total Bioactive Compounds and Individual Phenolic Composition in Goji Berries(Mdpi, 2023) Turan, Busra; Tekin-Cakmak, Zeynep Hazal; Cakmakoglu, Selma Kayacan; Karasu, Salih; Kasapoglu, Muhammed Zahid; Avci, EsraIn recent years, interest in the consumption of dried goji berries has increased due to its high bioactive properties. Alternative drying methods that provide faster drying and better preservation of bioactive properties should be developed. This study aims to investigate the effect of different drying methods on the drying time and quality characteristics of the goji berry; namely, hot-air drying (HAD), ultrasound-assisted vacuum drying (USVD), vacuum drying (VD), freeze-drying (FD), and ultrasound-pretreated freeze-drying (USFD). The drying kinetic, total phenolic content, antioxidant capacity, phenolic profile, carotenoid profile, and color change of the goji berry fruit were determined. The drying times for VD, USVD, and HAD varied between 275-1330 min. USVD treatment showed faster drying behavior than the other two drying methods. The total phenolic content (TPC) value of dry samples varied between 1002.53-1238.59 mg GAE/g DM. USVD treatments exhibited a higher total phenolic content (TPC) value than all other drying methods. DPPH and CUPRAC values varied between 15.70-29.90 mg TE/g DM and 40.98-226.09 mg TE/g DM, respectively. The total color change (Delta E) value ranged between 4.59 and 23.93 and HAD dried samples showed the highest Delta E of all samples. The results of the phenolic profile were consistent with TPC analysis. HAD caused higher phenolic compound degradation than VD, USVD, and FD. The results of this study showed that different drying techniques significantly affected the drying rate and retention of bioactive components of the goji berry fruit, and the USVD and VD methods could be used as an alternative to the HAD method. This study concluded that USVD and FD could be considered as suitable drying methods and could be used as alternatives to HAD in the drying of goji berries.Öğe The effect of the use of salep powder obtained from different wild orchid species in Turkey on the rheological, thermal, and sensory properties of ice cream(Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA, 2023) Arslan, Ayşen; Sağdıç, Osman; Karasu, Salih; Tekin Çakmak, Zeynep HazalThe aim of this study is to investigate the effect of salep species grown in different regions of Turkey on the rheological and microstructural properties of ice cream mix and the thermal and sensory properties of ice cream. For this purpose, ten different types of salep grown in different regions (Mersin, Yozgat, Muğla, Kahramanmaraş, Adana, Van, Muş) in the natural microflora of Turkey were used in a formulation of an ice cream mix. The flow behavior, frequency sweep, and 3-ITT rheological properties of ice cream mixes were studied. All samples showed shear thinning, viscoelastic solid-like, and recoverable character. The K and n values for the ice cream mixes were determined as 0.03-35.08 Pasn and 0.33-0.80, respectively, and significantly differed according to salep varieties (p < 0.05). The zeta potential values of ice cream mix samples ranged from-25.87 mV to-33.95 mV and were significantly affected by salep varieties (p < 0.05). The use of different salep varieties significantly affected the thermal properties of ice cream such as freezing point temperature (Tf), temperature range (?T), and enthalpy of fusion (?Hf). In conclusion, the results of this study showed that the use of different salep varieties can significantly affect the rheological, thermal, and sensory properties of ice cream, and the selection of salep varieties may be vital for the desired quality of ice cream. © 2023, Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved.Öğe Effects of phenolic compounds of colored wheats on colorectal cancer cell lines(Codon Publications, 2023) Geyik, Oykue Gonul; Tekin-Cakmak, Zeynep Hazal; Shamanin, Vladamir P.; Karasu, Salih; Pototskaya, Inna, V; Shepelev, Sergey S.; Chursin, Alexandr S.In this study, the different colored wheat brans were analyzed and compared for phenolic content (PC), phenolic compositions, and the total antioxidant capacity (TEAC) with methods based on the ability to eliminate radicals of 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), 2,2-diphenyl-1-(2,4,6-trinitrophenyl) hydrazyl (DPPH), and anthocyanin compositions. This study also aims to characterize the bioactive components of wheat grain genotypes as well as to test the protective and rescuer effects of their extracts on colorectal cancer (CRC) cell lines. PCs in the bound insoluble fraction of red wheat bran, blue wheat bran, and purple wheat bran were determined as 369.60, 446.95, and 486.79 mg gallic acid equivalents (GAE)/100 g wheat bran, respectively, while strong relationships were detected between PC and antioxidant activity (DPPH and ABTS) results. HPLC analysis of phenolic extracts demonstrated that ferulic acid was determined as the dominant phenolic acid in the bound fractions of red, purple, and blue wheats. In the free fractions, p-coumaric acid (11.55 mu g/100 g wheat bran) was the dominant phenolic acid for red wheat bran, whereas ellagic acid (14.72 and 11.55 mu g/100 g wheat bran) was the highest phenolic acid for purple and blue wheat brans, respectively. In bound fractions, ferulic acid was the highest phenolic acid for red (988.39 mu g/100 g wheat bran), purple (1948.76 mu g/100 g wheat bran), and blue (2263.96 mu g/100 g wheat bran) wheat brans. On the other hand, Cyanidin-3-O-glucoside chloride was the predominant anthocyanin in free extracts of purple and blue wheat brans. In line with the antioxidant activities and phenolic acid concentrations, the blue wheat bran extracts increased CRC cell viability nonsignificantly in HT-29 and HCT-116 cell lines, whereas purple wheat bran extract had a significantly higher (P = 0.0361) rescuer effect compared to vehicle control under 50 mu M H2O2 concentration. In conclusion, the in vitro data here show that blue and purple wheat brans are posing a novel means to increase the defense of cells against oxidative stress and cell death.Öğe The formulation and microstructural, rheological, and textural characterization of salep-xanthan gum-based liposomal gels(SPRINGER, 2022) Saroğlu, Öznur; Karadağ, Ayşe; Çakmak, Zeynep Hazal Tekin; Karasu, SalihThis study aimed to determine the morphological, Rheological, and textural characterization of xanthan gum-salep liposomal gels. The particle size of liposomes (94.21 +/- 0.57 nm) was increased in liposomal gels, and it was highest (116.83 +/- 1.97 nm) in the K1S3 formulation. The surface charge of liposomes was - 37.40 +/- 3.05 mV, and it was significantly decreased by the addition of polymers, changing between - 28.53 and - 30.63 mV. SEM analysis showed that the hydrogel and liposomal gels did not have any aggregation and had a bird net porous morphology and uniform distribution of liposomes. FTIR analysis revealed an interaction between xanthan gum-salep and lecithin. TEM analysis showed spherical structures of liposomes with no obvious aggregation and their size determined by TEM complied with the results taken by DLS analysis. The rheological properties of hydrogels and liposomal gels were characterized by steady shear, frequency, and temperature sweep test, and 3-ITT analysis. All hydrogels and liposomal gels samples showed non-Newtonian, solid-like, and recoverable characters, which increased with an increase in salep concentration in gel formulation. The textural properties of the both hydrogels and liposomal gels were significantly affected by salep-xanthan gum concentration in gels. The results of this study suggested that xanthan gum-salep liposomal gels with strong mechanical properties could be produced by increasing the salep ratio in gel formulation.Öğe Low-fat salad dressing as a potential probiotic food carrier enriched by cold-pressed tomato seed oil by-product: rheological properties, emulsion stability, and oxidative stability(AMER CHEMICAL SOC, 2022) Akçiçek, Alican; Yıldırım, Ruşen Metin; Tekin Çakmak, Zeynep Hazal; Karasu, SalihThis study aims to investigate the potential of the use of cold-pressed tomato seed oil by-products in a low-fat salad dressing as potential probiotic food carriers to improve the oxidative stability and emulsion stability as well as the rheological properties. The low-fat salad dressing emulsions were formulated with cold-pressed tomato seed by-product (TBP) and Lactobacillus plantarum ELB90. The optimum low-fat salad dressing formulations found were determined as 10 g/100 g oil, 0.283 g/100 g xanthan, and 2.925 g/100 g TBP. The samples prepared with the optimum formulation (SD-O) were compared with the low-fat control salad dressing sample (SD-LF) and the high-fat control salad dressing sample (SD-HF) based on the rheological properties, emulsion stability, oxidative stability, and L. plantarum ELB90 viability. The sample SD-O showed shear-thinning, viscoelastic solid, and recoverable characters. The sample SD-O showed higher IP and Delta G++ and lower Delta S++ values than those of the control samples. After 9 weeks of refrigerated storage, viable L. plantarum ELB90 cell counts of salad dressing samples were counted as 7.93 +/- 0.03, 5.81 +/- 0.04, and 6.02 +/- 0.08 log cfu g-1 for SD-O, SD-LF, and SD-HF, respectively. This study showed that TBP could be successfully used in a low-fat salad dressing as a potential probiotic carrier.Öğe Phenolic Content and Antioxidant Capacity of Synthetic Hexaploid Wheats(Mdpi, 2023) Shamanin, Vladimir P.; Tekin-Cakmak, Zeynep H.; Karasu, Salih; Pototskaya, Inna V.; Shepelev, Sergey S.; Chursin, Alexandr S.; Morgounov, Alexey I.In this study, 21 synthetic hexaploid wheat samples were analyzed and compared for phenolic content (the Folin-Ciocalteu method), phenolic compositions, and antioxidant activity (DPPH, ABTS, and CUPRAC). The aim of the study was to determine the phenolic content and antioxidant activity of synthetic wheat lines developed from Ae. Tauschii, which has a wide genetic diversity, to be used in breeding programs for developing new varieties with better nutritional properties. Bound, free, and total phenolic contents (TPCs) of wheat samples were determined as 145.38-258.55 mg GAE/100 g wheat, 188.19-369.38 mg GAE/100 g wheat, and 333.58-576.93 mg GAE/100 g wheat, respectively. Phenolic compositions were detected by the HPLC system. Gallic acid was found in the highest concentrations in free fractions, whereas gallic, p-coumaric acid, and chlorogenic acid were generally found in the highest concentrations in bound fractions of the synthetic hexaploid wheat samples. The antioxidant activities (AA%) of the wheat samples were evaluated by the DPPH assay. AA% in the free extracts of the synthetic red wheat samples ranged from 33.0% to 40.5%, and AA% values in the bound extracts of the synthetic hexaploid wheat samples varied between 34.4% and 50.6%. ABTS and CUPRAC analyses were also used to measure antioxidant activities. The ABTS values of the free and bound extracts and total ABTS values of the synthetic wheat samples ranged from 27.31 to 123.18, 61.65 to 263.23, and 93.94 to 308.07 mg TE/100 g, respectively. The corresponding CUPRAC values of the synthetic wheats were between 25.78-160.94, 75.35-308.13, and 107.51-364.79 mg TE/100 g. This study revealed that synthetic hexaploid wheat samples are valuable resources for breeding programs for developing new wheat varieties with higher concentrations and better compositions of health-beneficial phytochemicals. The samples w1 (Ukr.-Od. 1530.94/Ae. squarrosa (629)), w18 (Ukr.-Od. 1530.94/Ae. squarrosa (1027)), and w20 (Ukr.-Od. 1530.94/Ae. squarrosa (392)) can be used as a genetic resource in breeding programs to enhance the nutritional quality of wheat.Öğe The potential use of cold-pressed coconut oil by-product as an alternative source in the production of plant-based drink and plant-based low-fat ıce cream: the rheological, thermal, and sensory properties of plant-based ıce cream(MDPI, 2023) Kasapoğlu, Muhammed Zahid; Sağdıç, Osman; Avcı, Esra; Tekin Çakmak, Zeynep Hazal; Karasu, Salih; Türker, Rabia SenaSince human health greatly depends on a healthy and risk-free social environment, it is very important to have a concept to focus on improving epidemiology capacity and potential along with economic perspectives as a very influential factor in the future of societies. Through responsible behavior during an epidemic crisis, the health system units can be utilized as a suitable platform for sustainable development. This study employs the Best-Worst Method (BWM) in order to develop a system for identifying and ranking health system units with un-derstanding the nature of the epidemic to help the World Health Organization (WHO) in recognizing the ca-pabilities of resilient health system units. The purpose of this study is to identify and prioritize the resilient health system units for dealing with Coronavirus. The statistical population includes 215 health system units in the world and the opinions of twenty medical experts are also utilized as an informative sample to localize the conceptual model of the study and answer the research questionnaires. The resilient health system units of the world are identified and prioritized based on the statistics of Total Cases, Total Recovered, Total Deaths, Active Cases, Serious, Total Tests and Day of Infection. The present descriptive cross-sectional study is conducted on Worldometer data of COVID-19 during the period of 17 July 2020 at 8:33 GMT. According to the results, the factors of Total Cases, Total Deaths, Serious, Active Cases, Total Recovered, Total Tests and Day of Infection are among the most effective ones, respectively, in order to have a successful and optimal performance during a crisis. The attention of health system units to the identified important factors can improve the performance of epidemiology system. The WHO should pay more attention to low-resilience health system units in terms of promoting the health culture in crisis management of common viruses. Considering the importance of providing health services as well as their significant effect on the efficiency of the world health system, especially in critical situations, resilience analysis with the possibility of comparison and ranking can be an important step to continuously improve the performance of health system units.Öğe The stabilisation of low-fat mayonnaise by whey protein isolate-microbial exopolysaccharides (weissella confusa W-16 strain) complex(Wiley, 2023) Yalmancı, Dilara; Dertli, Enes; Tekin Çakmak, Zeynep Hazal; Karasu, SalihThis study aims to evaluate the fat-substituting feature of the complex of whey protein isolate (WPI) and dextran structure exopolysaccharide (EPS) synthesised by Weissella confusa JCM 1093 strains in mayonnaise samples. The flow behaviour, frequency sweep and three interval thixotropy test properties of the samples were compared with the control groups. Thermal loop test was applied to determine the emulsion stability of the samples. Oxidative stability was tested with OXITEST, and induction period values were compared. K values of the samples varied between 20.05 and 169.13 Pa.s(n) and the n values vary between 0.133 and 0.383. Samples showed pseudoplastic behaviour (n < 1). G' of all samples is greater than G, meaning that all samples showed a solid-like behaviour like conventional mayonnaise. The complex of 2% EPS and 5% WPI provided a solid structure and improved the physical stability of low-fat mayonnaise. The results showed that the samples had high physical stability when they experienced thermal stress at low and high temperatures. As a result, the WPI and EPS complex can be used as a fat replacer for improving the rheological properties, emulsion and oxidative stability in low-fat mayonnaise samples.Öğe Utilization of exopolysaccharide produced by Leuconostoc lactis GW-6 as an emulsifier for low-fat mayonnaise production(Elsevier B.V., 2023) Yalmancı, Dilara; Dertli, Enes; Tekin Çakmak, Zeynep Hazal; Karasu, SalihThis study aimed to investigate the potential usage of exopolysaccharide (EPS) produced by Leuconostoc lactis GW-6 species as an emulsifier in a low-fat mayonnaise by the formation of a complex with whey protein isolate (WPI) to improve rheological properties, emulsion, and oxidative stability. For the determination of rheological properties, the flow behavior, frequency sweep, and 3-ITT rheological properties of low-fat mayonnaise samples were studied. All samples showed shear thinning, viscoelastic solid-like, and recoverable character. The K and n values for the mayonnaise samples were determined as 24.529-174.403 Pa.sn and 0.166-0.304, respectively, indicating that shear-thinning characters could be improved with WPI-EPS interaction. The higher K' and K? values of all low-fat samples prepared with EPS-WPI than the low-fat control sample explained the synergistic effect of EPS and WPI. Importantly, no effect was observed when WPI was used as alone as an emulsifier. Oxidative stability was tested by OXITEST and IP values of samples prepared by WPI and EPS were compared to control samples. In conclusion, the results of this study showed that the EPS and WPI interaction can significantly affect the rheological properties and emulsion and oxidative stability of mayonnaise samples.
