Article
Food Science & Technology
Elif Yildiz
Summary: Vinegar has been recognized as a traditional remedy and has gained increasing attention for its bioactive potential and health properties. This study evaluated vinegars made from red fruits and found them to have higher content of organic acids and phenolic compounds compared to apple and grape vinegars. Raspberry, guelder-rose, and pomegranate vinegars showed superior bioactive content and potential.
Article
Biochemistry & Molecular Biology
Mohammed Kara, Amine Assouguem, Mohamed El Fadili, Safaa Benmessaoud, Samar Zuhair Alshawwa, Omkulthom Al Kamaly, Hamza Saghrouchni, Abdou Rachid Zerhouni, Jamila Bahhou
Summary: This study investigated the physicochemical and biological properties of eleven vinegars marketed in Morocco, revealing varying acetic acid content, antioxidant activities, and antimicrobial properties against different strains. It demonstrated the diverse range of vinegar products in Morocco and highlighted the need for further research to understand the phytochemical composition and enhance its value.
Article
Food Science & Technology
Pattarin Supanivatin, Aluck Thipayarat, Suwit Siriwattanayotin, Paweena Ekkaphan, Anat Deepatana, Jakrapop Wongwiwat
Summary: This study investigated the extraction of antioxidants and antibacterial substances from Robusta-roasted coffee using different extraction techniques. The results showed that HCFC-22 extraction had the highest yield, while HFC-134a extraction exhibited the highest antioxidant potential. Room-temperature batch extraction yielded slightly higher amounts of extracts with higher antioxidant potential compared to other methods. The extracts obtained using SCCO2 extraction had similar yield and antioxidant potential to those obtained using HFC-134a and HCFC-22 extractions.
Article
Engineering, Chemical
Diana Paola Garcia-Moreira, Harumi Hernandez-Guzman, Neith Pacheco, Juan Carlos Cuevas-Bernardino, Emanuel Herrera-Pool, Ivan Moreno, Erick Cesar Lopez-Vidana
Summary: This study evaluated the effects of different drying methods (natural convection, forced convection, and solar drying) on the color, texture, phenol content, and antioxidant capacity of peach. The experimental data were fitted to five mathematical models, with the Wang and Singh model, Verma et al. model, and Logarithmic model showing the best fit for each respective drying method. The natural convection method resulted in the highest color difference, while the solar drying method produced the highest hardness. Chlorogenic acid content increased with temperature during natural convection drying, while neochlorogenic acid concentration increased with temperature during forced convection drying. For solar drying, higher chlorogenic acid content was observed at 3 m/s, while higher neochlorogenic acid content was observed at 1 m/s.
Article
Biochemistry & Molecular Biology
Milena Polumackanycz, Spyridon A. A. Petropoulos, Tomasz Sledzinski, Elzbieta Goyke, Agnieszka Konopacka, Alina Plenis, Agnieszka Viapiana
Summary: In this study, the chemical composition and bioactive properties of commercially available Withania somnifera samples were evaluated. The aqueous extracts showed higher polyphenols, ascorbic acid content, and antioxidant activity compared to the hydromethanolic extracts. On the other hand, the hydromethanolic extracts contained higher amounts of phenolic acids and flavonoids. Samples 4, 6, and 10 exhibited the best antibacterial activity against all tested strains, while the aqueous and hydromethanolic extracts showed the highest inhibitory activities against AChE and BChE, respectively.
Article
Food Science & Technology
Hatice Feyza Akbulut, Mehmet Akbulut
Summary: This study aimed to evaluate the distribution of phenolic compounds, organic acids, sugars, and macro- and micro-minerals in methanol and water extracts of Juniperus drupacea fruit, as well as their antioxidant and antimicrobial potential. The results showed that the fruit had high levels of potassium and iron, and the methanol extracts had higher phenolic content compared to water extracts. Catechin, a flavonoid, was the most abundant phenolic compound. The methanol extracts exhibited stronger DPPH scavenging activity and inhibitory effects on gram-positive bacteria.
FOOD SCIENCE & NUTRITION
(2023)
Article
Food Science & Technology
Huifen Zhang, Jing Pu, Yan Tang, Miao Wang, Kun Tian, Yongqing Wang, Xian Luo, Qunxian Deng
Summary: Plums have high levels of phenolic compounds and strong antioxidant activity. This study investigated the changes in appearance, internal quality, phenolic compounds, and antioxidant activities during fruit development of two main plum cultivars in Sichuan. The results showed that soluble solid and sugar contents were highest at maturity. Phenolic contents decreased as the fruits matured, while anthocyanin content increased in one of the cultivars. The peel had higher phenol, phenolic components, and antioxidant capacity than the pulp. Certain genes were found to be associated with the accumulation of phenolic substances. The study provides a theoretical basis for the development of bioactive substances in local plum cultivars.
Article
Biochemistry & Molecular Biology
Vida Simat, Danijela Skroza, Giulia Tabanelli, Martina Cagalj, Federica Pasini, Ana Maria Gomez-Caravaca, Carmen Fernandez-Fernandez, Meta Sternisa, Sonja Smole Mozina, Yesim Ozogul, Ivana Generalic Mekinic
Summary: This study investigated the phenolic profiles, antioxidant, and antimicrobial activities of hydroethanolic olive leaf extracts from six Mediterranean olive cultivars. The results showed variations in phenolic levels among the different cultivars, with the Oblica sample having the highest phenolic content and strongest antiradical and reducing activity. Oleuropein, hydroxytyrosol, and other compounds were detected as the main constituents. While the extracts exhibited relatively high antioxidant activity, they showed weak inhibitory effects against certain bacteria strains.
Article
Food Science & Technology
Yichao Ma, Shuang Zhang, Liyan Rong, Zhaoxia Wu, Wentao Sun
Summary: This study reported the polyphenol content and antioxidant activity of nine brown and white japonica rice cultivars. The polyphenol and flavonoid contents were significantly higher in brown rice compared to white rice, and brown rice also had stronger antioxidant capacities.
Article
Biochemistry & Molecular Biology
Maria Teresa Fernandez Ponce, Cristina Cejudo Bastante, Lourdes Casas Cardoso, Casimiro Mantell, Enrique J. Martinez de la Ossa, Clara Pereyra
Summary: The study aimed to develop a bioactive transdermal patch functionalized with Annona leaf extracts using supercritical impregnation technique. It was found that the optimal impregnation conditions of ALE at 55 degrees C and 300 bar led to transdermal patches with antioxidant and antimicrobial capacity. The use of higher proportions of co-solvent in the system resulted in the best outcomes.
Article
Food Science & Technology
Kristyna St'astna, Daniela Sumczynski, Erkan Yalcin
Summary: The study investigated the changes in nutritional composition, phenolic compounds, and antioxidant activity in free and bound fractions of shortcrust cookies by incorporating ingredients such as kamut, matcha tea, dried mango, and jasmine flowers. The contents of crude and neutral-detergent fibre, phenolic compound contents, and antioxidant activity values increased significantly in cookies supplemented with matcha tea. The main phenolic compounds identified in all supplemented cookies were neochlorogenic, gallic, and vanillic acids.
Article
Food Science & Technology
Mehdi Akbari, Seyed Hadi Razavi, Faramarz Khodaiyan, Jesus Blesa, Maria J. Esteve
Summary: This study evaluated the potential of solid-state fermentation with Lactobacillus reuteri and Lactobacillus plantarum for improving phenolic compounds and antioxidant activity in corn bran. The results showed that fermentation significantly increased the total phenolic content and antioxidant activity of the fermented samples. It also increased the concentration of free phenolic acids. Therefore, solid-state fermentation is an effective method for enhancing phenolic compounds and antioxidant activity.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Horticulture
Halil Ibrahim Ozturk, Hazel Nas, Melek Ekinci, Metin Turan, Sezai Ercisli, Haluk Kemal Narmanlioglu, Ertan Yildirim, Amine Assouguem, Rafa Almeer, Amany A. Sayed, Ilaria Peluso
Summary: This study evaluated the antioxidant activities, phenolic compounds, and hormone contents of 12 species of edible wild plants consumed by the local people in the Ergan Mountain region of Turkey. Results showed that Polygonum cognatum and Malva neglecta had higher antioxidant enzyme activity, phenolic compounds, and hormone content compared to other species. The findings suggest that these wild vegetables are a valuable source of natural antioxidants and should be further investigated for their potential as functional foods.
Article
Biochemistry & Molecular Biology
Celina Habryka, Robert Socha, Leslaw Juszczak
Summary: The study confirmed that enriching honey with bee pollen significantly increased the content of phenolic compounds, improving its antioxidant and antiradical activities, but resulting in a deterioration of its sensory properties.
Article
Agricultural Engineering
Hao Chen, Xuejiao Tian, Qunli Yu, Wei Hu, Jihong Chen, Libin Zhou
Summary: This study developed a novel strategy for extracting phenolic compounds from sweet sorghum, which significantly increased the total phenolic content and showed strong antioxidant and antimicrobial properties. It provides a new approach for the comprehensive utilization of sweet sorghum.
INDUSTRIAL CROPS AND PRODUCTS
(2021)
Article
Food Science & Technology
Busra Gultekin Subasi, Seda Yildirim-Elikoglu, Ozan Altin, Ferruh Erdogdu, Mohammad Amin Mohammadifar, Esra Capanoglu
Summary: This study investigated the non-thermal effect of electromagnetic field (NEF) on the structural and thermal properties of heat-resistant globular sunflower protein isolate. The results showed that NEF treatment led to a decrease in polar amino acid content, changes in particle size and structure, increased alpha-helix content, decreased beta-sheet content, and decreased thermal stability.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Review
Chemistry, Applied
Yuning Liu, Yajun Huang, Ruiyu Zhu, Mohamed A. Farag, Esra Capanoglu, Chao Zhao
Summary: The study of carbohydrates and their impact on human health is gaining increasing interest. Advances in analytical methods enable more effective assessment of carbohydrates and their pharmacological effects. Developing carbohydrate profile technology aids in understanding the dietary impact of carbohydrates. Technological advancements and exploration of complex structures make it more feasible to synthesize carbohydrates instead of isolating them.
Article
Food Science & Technology
Beyza Saricaoglu, Hilal Yilmaz, Buesra Gultekin Subasi, Esra Capanoglu
Summary: Proteins and phenolic compounds in sunflower meal interact and this can affect the functional properties of proteins and the bioactivity of phenolic compounds. Methanol washing resulted in a significant decrease in the content of total phenolics and different levels of reduction in specific phenolic compounds. The interaction between sunflower protein and phenolic compounds is mainly attributed to hydrophobic attraction.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Biochemical Research Methods
Ruben Agregan, Mirian Pateiro, Manoj Kumar, Daniel Franco, Esra Capanoglu, Kuldeep Dhama, Jose M. Lorenzo
Summary: Proteomics plays an important role in improving processed meat products by deciphering cellular mechanisms, predicting biochemical transformations, and detecting microbiological contamination, thus enhancing sensory quality and ensuring consumer safety.
JOURNAL OF PROTEOMICS
(2023)
Article
Pharmacology & Pharmacy
Beyza Saricaoglu, Buesra Gueltekin Subasi, Funda Karbancioglu-Guler, Jose Manuel Lorenzo, Esra Capanoglu
Summary: Despite numerous studies and improvements, eliminating microbial toxins from food remains a significant food safety challenge. Untreated contamination often leads to discarded crops and food items, while difficulty in toxin detection and determination can result in health problems. Phenolic compounds, however, show promise as detoxifying agents, inhibiting toxin synthesis and protecting against toxin-induced damage. This study comprehensively reviews the effects of phenolic compounds on bacterial and mycotoxin synthesis and discusses their potential use as natural preservatives against toxin damage.
Article
Biochemistry & Molecular Biology
Qi Chen, Xuan Yang, Esra Capanoglu, Amel Thanina Amrouche, Lipeng Wu, Jingyang Luo, Yuhang Zhu, Yixuan Wang, Xiongtao Jiang, Dayong Zhang, Baiyi Lu
Summary: This study discovered that extracts from edible flowers can prolong the lifespan of C. elegans and improve their health indicators, while enhancing their resistance to oxidative/heat stress. The longevity-extending effect depends on the transcription factor DAF-16 and mitochondrial function. The study also identified the main active compounds in edible flowers.
Article
Chemistry, Multidisciplinary
Fatma Duygu Ceylan, Nabil Adrar, Deniz Gunal-Koroglu, Busra Gultekin Subasi, Esra Capanoglu
Summary: Consumer interest in functional foods has grown significantly in recent years. Hazelnut meal, a byproduct of hazelnut oil production, is rich in proteins and bioactive peptides, making it a potentially valuable functional ingredient.
Review
Chemistry, Multidisciplinary
Ezgi Erskine, Gulay Ozkan, Baiyi Lu, Esra Capanoglu
Summary: A significant amount of fruit byproducts is wasted annually due to the lack of large-scale utilization, resulting in the loss of valuable nutrients and substantial economic consequences. Recent studies have shown that by applying appropriate methods, various components obtained from fruit byproducts, which are currently regarded as waste, can be utilized in the food industry, pharmaceutical industry, and cosmetic industry, instead of being produced synthetically. This review aims to provide a concise summary of recent studies on the fermentation of fruit byproducts and the impact of this process on their antioxidant activity.
Article
Biochemistry & Molecular Biology
Ruiyu Zhu, Yuezhen Ouyang, Yihan Chen, Lizhu Zhang, Jianping Nie, Mohamed A. Farag, Esra Capanoglu, Chao Zhao
Summary: DEAE-52 and Sephadex G-100 columns were utilized to separate Enteromorpha prolifera polysaccharide (EPP) with specific structural fragments. The properties of EPP were evaluated in an ageing diabetic mice model, revealing its potential in improving glucose metabolism and inhibiting the expression of ageing-associated genes. Additionally, EPP showed a probiotic effect on enhancing beneficial microbiota in the gut. Clinical studies are needed to verify these effects.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Review
Agriculture, Multidisciplinary
Sebahat Oztekin, Dilara Nur Dikmetas, Dilara Devecioglu, Emine Gizem Acar, Funda Karbancioglu-Guler
Summary: Fungi-induced postharvest diseases are a major cause of food loss and waste. Antagonistic yeasts provide a biological method to control decay caused by fungi and detoxify mycotoxins sustainably. This review summarizes studies on preventing phytopathogenic and mycotoxigenic fungi in fruits and their biocontrolling and biodetoxification mechanisms.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Food Science & Technology
Dilara Nur Dikmetas, Hayrettin Ozer, Funda Karbancioglu-Guler
Summary: This study found that several strains of epiphytic yeasts can biologically control Aspergillus flavus, with specific strains producing volatile organic compounds that effectively inhibit the production of aflatoxin B-1 by A. flavus. This is the first report of yeasts isolated from plants being tested as potential biological control agents to reduce AFB(1) production on hazelnuts.
Article
Chemistry, Multidisciplinary
Gulay Ozkan, Fatma Betul Sakarya, Dilara Tas, Bayram Yurt, Sezai Ercisli, Esra Capanoglu
Summary: This study investigated the phenolic and flavonoid contents as well as antioxidant capacities of various herb infusions collected from the Bingo''l region in Turkey after gastrointestinal digestion. Anchusa azurea Mill. showed the highest values while Crataegus orientalis exhibited the lowest. Gallic acid and chlorogenic acid were the most common phenolic compounds. After digestion, C. orientalis had the highest bioaccessibility of TPC and TFC.
Article
Chemistry, Multidisciplinary
Nuray Yerli Soylu, Anil Soylu, Dilara Nur Dikmetas, Funda Karbancioglu-Guler, Sadriye Kucukbayrak, Melek Erol Taygun
Summary: TiO2-based ceramic nanofiber membranes were synthesized by combining sol-gel and electrospinning processes. The thermal treatment at different temperatures had a significant effect on the properties of the membranes. The nanofiber membranes calcined at 650 and 750 degrees C showed high photocatalytic and antibacterial activities, making them a promising candidate for wastewater treatment.
Article
Chemistry, Multidisciplinary
Aysen Akturk, Funda Nur Kasikci, Dilara Nur Dikmetas, Funda Karbancioglu-Guler, Melek Erol-Taygun
Summary: Recent studies have developed a potential tissue engineering product for wound healing by combining medicinal oils with polymeric scaffolds. Hypericumperforatum oil and vitamin A palmitate were successfully incorporated into gelatin nanofibrous scaffolds. The scaffolds demonstrated favorable microstructure, chemical structure, stability, antibacterial activity, and compatibility with fibroblast cells. These preliminary findings suggest the potential usefulness of this dressing in clinical treatment of skin wounds.
