Article
Biochemistry & Molecular Biology
Ana-Maria Draghici-Popa, Aurelian Cristian Boscornea, Ana-Maria Brezoiu, Stefan Theodor Tomas, Oana Cristina Parvulescu, Raluca Stan
Summary: This study aimed to establish the optimal conditions for the extraction of phenolic compounds from Prunus spinosa L. fruits. The results showed that the highest values of phenolic compounds were obtained when the extraction was conducted in 50% ethanol at 60 degrees C for 30 min. The extraction of phenolic acids was enhanced at higher temperatures, while the flavonoid compounds degraded. The total phenolic content, total anthocyanin content, antioxidant capacity, and phenolic acid contents in the extracts were strongly correlated with ethanol concentration, temperature, and extraction time.
Article
Biochemistry & Molecular Biology
Peter Capek, Iveta Uhliarikova, Zuzana Kost'alova
Summary: The use of wild blackthorn fruits is limited, despite their many health benefits. Preliminary studies show that these fruits are a rich source of natural antioxidants. Fractionation of an antioxidant active fraction from wild blackthorn fruits revealed that fractions eluted with 1 M sodium chloride and sodium hydroxide solutions exhibited significant antioxidant activity, while phenolic-free arabinan did not show this effect. The presence of branched arabinan with a highly branched structure composed of 1,5-linked alpha-L-arabinofuranose residues was identified in blackthorn L-arabinan.
CARBOHYDRATE RESEARCH
(2023)
Article
Forestry
James A. Brown, W. Ian Montgomery, Jim Provan
Summary: Hedgerows, as an important component of agricultural landscapes, are facing threats such as habitat loss, climate change and invasive species. A study on blackthorn found that asexual reproduction is widespread in populations, and clones within populations are spatially structured. This clonal organization should be considered in hedge management or replanting, in order to select genetically divergent material.
TREE GENETICS & GENOMES
(2022)
Article
Biochemistry & Molecular Biology
Oana Viorela Nistor, Stefania Adelina Milea, Bogdan Pacularu-Burada, Doina Georgeta Andronoiu, Gabriela Rapeanu, Nicoleta Stanciuc
Summary: Different technological approaches were used to exploit blackthorn fruits for marmalade, jam, jelly, and nutraceuticals. Each product had different concentrations of polyphenols, flavonoids, and anthocyanins, with marmalade having the highest content of these compounds. The use of blackthorn pulps enriched with inulin and Lactobacillus acidophilus resulted in a viable cell content in the freeze-dried powder. The skins of blackthorn revealed the presence of various flavonoids and anthocyanins, and the extract showed potential for tyrosinase, alpha-amylase, and ff-glucosidase inhibition. The kernels of blackthorn also demonstrated calorific power.
Article
Horticulture
Gulce Ilhan
Summary: This study analyzed the fruits of wild blackthorn in Turkey comprehensively and found significant differences among different genotypes in terms of sensory characteristics, morphological traits, biochemical properties, and antioxidant properties. Among them, the fruits of PS-5, PS-3, and PS-2 genotypes are suitable for fresh and dried consumption, while the fruits of PS-1 and PS-3 genotypes are suitable for processing. The fruits of PS-4 and PS-6 genotypes contain a higher amount of health-promoting compounds, making them potential sources of functional foods and natural antioxidants.
Article
Food Science & Technology
Irem Damar, Emel Yilmaz
Summary: This study determined the chemical composition, total phenolic content (TPC), total flavonoid content (TFC), total anthocyanin content (TAC), and antioxidant activity (TAA) of wild blackthorn fruits in Edirne province. Liquid chromatography-tandem mass spectrometry (LC-MS/MS) was used to investigate the phenolic compounds composition, and inductively coupled plasma mass spectrometry (ICP-MS) was used for mineral composition analysis. The effects of temperature, time, and amplitude on the extraction of bioactive compounds from blackthorn using ultrasound-assisted extraction were also studied. The results showed that ultrasound-assisted extraction can efficiently recover bioactive compounds from blackthorn.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2023)
Article
Food Science & Technology
Hamza Goktas
Summary: This study aimed to produce functional probiotic ice cream with the addition of rowanberry pulp and Lacticaseibacillus rhamnosus. The results showed that the ice creams with rowanberry pulp and probiotic had decreased pH and brightness values and increased hardness values. The addition of rowanberry pulp also increased the antioxidant capacity of the ice creams. After 120 days of storage, the probiotic viability and survival rate of L. rhamnosus were preserved. Sensory evaluation revealed that 5% rowanberry pulp can be used in the manufacturing of functional probiotic ice cream.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Horticulture
Jelena S. Katanic Stankovic, Nenad Micanovic, Nadja Grozdanic, Aleksandar Z. Kostic, Uros Gasic, Tatjana Stanojkovic, Jelena B. Popovic-Djordjevic
Summary: The study demonstrated that neglected Rosaceae species originated from Serbia yield fruit extracts rich in various beneficial nutrients and bioactive compounds for human health. Among these species, blackthorn showed higher levels of anthocyanins compared to medlar and hawthorn, and medlar and blackthorn extracts exhibited potent inhibitory activity towards alpha-glucosidase.
Article
Pharmacology & Pharmacy
Maria De Luca, Carlo Ignazio Giovanni Tuberoso, Ramon Pons, Maria Teresa Garcia, Maria del Carmen Moran, Giulio Ferino, Antonio Vassallo, Giuseppe Martelli, Carla Caddeo
Summary: The study focuses on the use of phospholipid vesicles for the nanoformulation of plant extracts, aiming to overcome limitations in their topical application. The Prunus spinosa berries were used as a source of bioactive compounds, and two types of phospholipid vesicles were developed for improved applicability as topical formulations. Various characterization and safety tests were conducted to assess their properties and potential.
Article
Plant Sciences
T. Ternjak, T. Barreneche, M. Sisko, A. Ivancic, A. Susek, J. Quero-Garcia
Summary: Slovenia has a long tradition of plum cultivation and use due to its specific climatic, soil, geographic, and historical conditions. This study used SSR and cpDNA markers to evaluate the genetic diversity of Prunus species, investigate the involvement of certain species in P. domestica origin, and study the genetic relationships and variability among typical P. domestica accessions in Slovenia. The results provide valuable insights into the plum germplasm diversity, conservation process, and enrichment of plant genetic resources.
FRONTIERS IN PLANT SCIENCE
(2023)
Article
Food Science & Technology
Mirjana Marcetic, Stevan Samardzic, Tijana Ilic, Dragana D. Bozic, Bojana Vidovic
Summary: This study assessed the health-promoting potential of blackthorn fruits by examining their chemical composition and in vitro biological activities. The results showed that blackthorn fruit extracts are rich in bioactive compounds and exhibit antioxidant, enzyme inhibitory, and prebiotic properties, indicating their potential as functional food ingredients.
Article
Food Science & Technology
Atallah A. Atallah, Osama M. Morsy, Wael Abbas, El-Sayed G. Khater
Summary: The study aims to decrease the caloric value of ice cream by using sugar and fat replacements. The treatments were evaluated based on various parameters such as microstructure, chemical properties, physical properties, microbiological properties, sensory scores, and calorific values. The results showed significant differences among the different ice cream treatments in terms of their chemical properties, sucrose and fat levels, viscosity, overrun, hardness values, and calorific values.
Article
Food Science & Technology
Natali Silva Teixeira, Marcela de Alcantara, Inayara Beatriz Araujo Martins, Davy William Hidalgo Chavez, Amauri Rosenthal, Ana Carolina Sampaio Doria Chaves, Rosires Deliza
Summary: This study explores Brazilian consumers' conceptions of ice cream and their attitudes toward the addition of protein. The majority of participants perceive adding protein to ice cream as a good idea, with sensory attributes being a priority for these consumers. Conversely, participants who are indifferent or unfavorable toward protein addition focus more on the negative caloric aspects of ice cream.
FOOD QUALITY AND PREFERENCE
(2023)
Article
Food Science & Technology
Anna Kaminska-Dworznicka, Sylwia Laba, Ewa Jakubczyk
Summary: Dry sweet whey was used to prepare a new ice cream composition, with the aim of selecting effective stabilizers for ice recrystallization inhibition. The study found that the stabilizing mix containing iota-carrageenan was the most effective in inhibiting ice recrystallization, resulting in crystals with the smallest diameter after 3 months of storage.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Peter Capek, Zuzana Kostalova
Summary: The study found that wild blackthorn fruits are rich in polysaccharide complexes, including carbohydrates, phenolics, and proteins. Most of the material was released with 5% KOH and hot water. Based on the monosaccharide composition, the extracted fractions were divided into three groups, including highly esterified pectin material, a mixture of de-esterified pectin and hemicelluloses, and arabinogalactan and hemicelluloses. The blackthorn fruits exhibited significant antioxidant activity, especially the alkali-extracted fractions at concentrations of 0.02 and 0.05 mg/mL. Preliminary results suggest that blackthorn fruits may serve as an unexplored natural source of antioxidants.
CARBOHYDRATE RESEARCH
(2022)
Article
Food Science & Technology
Arzu Kavaz Yuksel, Ihsan Bakirci
FOOD SCIENCE AND BIOTECHNOLOGY
(2015)
Article
Food Science & Technology
Arzu Kavaz, Mehmet Yuksel, Elif Dagdemir
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
(2016)
Article
Food Science & Technology
Nesrin Firat Korkutata, Arzu Kavaz
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
(2015)
Article
Biotechnology & Applied Microbiology
Arzu Kavaz Yuksel, Mehmet Yuksel
JOURNAL OF FOOD SAFETY
(2015)
Article
Food Science & Technology
Arzu Kavaz Yuksel, Ihsan Gungor Sat, Mehmet Yuksel
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2015)
Article
Food Science & Technology
Arzu Kavaz, Ihsan Bakirci
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
(2014)
Article
Food Science & Technology
Memnune Sengul, Hilal Yildiz, Arzu Kavaz
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
(2014)
Article
Veterinary Sciences
Arzu Kavaz, Ihsan Bakirci, Guzin Kaban
KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI
(2013)
Article
Food Science & Technology
Arzu Kavaz Yuksel, Mehmet Yuksel
INTERNATIONAL JOURNAL OF FOOD ENGINEERING
(2020)
Article
Food Science & Technology
Arzu Kavaz Yuksel, Emrah Dikici, Mehmet Yuksel, Mesut Isik, Fatih Tozoglu, Ekrem Koksal
Summary: The ethanol extract of Epilobium angustifolium exhibited strong antioxidant, antibacterial, and anticholinergic properties, making it a potential natural antioxidant for food preservation and disease treatment.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2021)
Article
Chemistry, Physical
Arzu Kavaz Yuksel, Hesham M. H. Zakaly, Antoaneta Ene
Summary: This study investigates the interaction parameters of antioxidant molecules in spices and vegetables with gamma radiation. The mass attenuation coefficients of different molecules were determined, and the effective atomic number and electron density were derived. The buildup factors of antioxidants at different energies were also examined. The findings of this study are essential for dose calculations in food irradiation studies.
Article
Plant Sciences
Ashwell R. Ndhlala, Arzu Kavaz Yuksel, Mehmet Yuksel
Summary: This study investigated the effects of different concentrations of Jerusalem artichoke (JA) on the physicochemical properties, bacterial counts, sensorial properties, and organic acid profiles of yogurts. The results revealed that JA can enhance the nutritional and physicochemical properties of yogurt.
Article
Agriculture, Multidisciplinary
Alper Baran, Ahmet Erdogan, Arzu Kavaz, Mehmet Cemal Adiguzel
BIOSCIENCE JOURNAL
(2019)
Article
Food Science & Technology
ArzuKavaz Yuksel, Ihsan Gungor Sat, Mehmet Yuksel, Songul Cakmakci
CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2017)