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    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.
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    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, Salih
    In 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.
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    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, Esra
    In 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.
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    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.
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    A functional bread produced by supplementing wheat flour with high ?-glucan hull-less barley flour
    (Wiley, 2024) Koksel, Hamit; Cetiner, Buket; Ozkan, Kubra; Tekin-Cakmak, Zeynep Hazal; Sagdic, Osman; Sestili, Francesco; Jilal, Abderrazek
    Background and ObjectivesHigh beta-glucan hull-less barley (cv. Chifaa) was used in functional bread production. Its technological and nutritional properties were compared with the one produced from bread wheat flour.FindingsIncreasing levels of whole barley flour supplementation resulted in consistent increases in the Farinograph water absorption due to the high hydration capacity of beta-glucan in barley flour. Increasing whole barley flour supplementation levels had significant deteriorative effects on all of the bread quality characteristics probably due to dilution of gluten proteins. On the contrary, the mineral, beta-glucan, and phenolic contents and antioxidant capacities of breads supplemented with Chifaa were significantly higher than those of the bread produced from bread wheat.ConclusionThe glycemic index (GI) of the bread supplemented with 60% barley flour (66.4) was medium while the GI of the 45% barley flour-supplemented bread (70.1) was very close to the limit value of the medium GI. The lower GI of the barley flour-supplemented breads might be attributed to their higher beta-glucan contents. The results indicated that 3 g of beta-glucan can be provided from barley flour-supplemented bread (at 45% and 60%), which is the limit to bear health claim.Significance and NoveltyThe results of the present study indicated that high beta-glucan hull-less barley can be used to produce functional breads with better nutritional properties. The findings of this study may provide insights that can contribute to the studies on functional foods.
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    High-beta-glucan and low-glycemic index functional bulgur produced from high-beta-glucan barley
    (Elsevier, 2024) Tekin-Cakmak, Zeynep Hazal; Ozer, Cagla; Ozkan, Kubra; Yildirim, Halide; Sestili, Francesco; Jilal, Abderrazek; Sagdic, Osman
    A high beta-glucan hull-less barley (cv. Chifaa) was used in bulgur production and its technological and nutritional properties were compared with bulgurs of another hull-less barley and durum wheat. Although Chifaa bulgur had longer cooking time (9.5 min) which is expected to have an increasing effect on total organic matter (TOM), it had lower TOM (1.31 g/100 g) than the durum bulgur. The phenolics of barleys were significantly higher than those of Kiziltan wheat. The amounts of total phenolic contents decreased after bulgur production. While glycemic index (GI) of durum bulgur was high, GI of barley bulgurs were medium probably due to their higher beta-glucan contents. The GI of Chifaa (56.25) is very close to the limit value of low GI foods (56). The limit to bear the health claim is 3 g of beta-glucans/serving. The results indicated that this can be provided per serving of high beta-glucan barley bulgur.
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    A New Functional Wheat Flour Flatbread (Bazlama) Enriched with High-?-Glucan Hull-Less Barley Flour
    (Mdpi, 2024) Koksel, Hamit; Tekin-Cakmak, Zeynep Hazal; Oruc, Sena; Kilic, Gozde; Ozkan, Kubra; Cetiner, Buket; Sagdic, Osman
    Although the Med-Diet is a healthy diet model, it is affected by current dietary habits. Therefore, new foods with improved nutritional value should be developed to respond to the needs of people following the Med-Diet. This study was focused on developing high-beta-glucan flat bread (bazlama) with a relatively lower GI. A bread wheat (cv. Tosunbey) flour was enriched with the flour of a high-beta-glucan-content hull-less barley (cv. Chifaa) flour (15, 30, 45 and 60%) to develop a functional bazlama. The nutritional and technological properties of bazlama samples enriched with barley flour were compared with the ones produced from bread wheat. All of the barley flour-enriched bazlama samples had higher yellowness values (b*) than the control (both crumb and crust), which is generally preferred by the consumers. Texture results indicated that bazlama samples became harder with the increase in barley flour supplementation level. The results showed that 3 g of beta-glucan can be provided from the barley flour-enriched bazlama samples (at 45 and 60% levels), and this is the limit to carry health claims. The bazlama samples enriched with barley flour were richer in Mg, K, Mn, Fe, and Zn minerals than the control (100% Tosunbey flour). While the glycemic index (GI) of commercial bread wheat and Tosunbey bazlama samples were high (88.60% and 79.20%, respectively), GI values of the bazlama samples enriched with 60% (64.73) and 45% barley flour (68.65) were medium. The lower GI values of barley flour-enriched bazlama samples are probably due to the higher beta-glucan contents of the bazlama samples. Additionally, as the barley flour supplementation level of the bazlama samples increased, the phenolics and antioxidant capacities of free and bound extracts increased compared to bread wheat bazlama. The results indicated that hull-less barley (cv. Chifaa) with high beta-glucan content may be utilized at relatively higher levels (45 and 60%) to produce bazlama with improved nutritional properties.