Article
Chemistry, Multidisciplinary
Arwa Ali Zarie, Amro B. Hassan, Ghedeir M. Alshammari, Mohammed Abdo Yahya, Magdi A. Osman
Summary: The chemical composition, bioactive compound contents, and antioxidant activity of three date seed cultivars were investigated. The study found that all date seeds had high levels of phenolic, flavonoid, and antioxidant activity. Barhi cultivar had the highest carotenoid content, while Ruthana cultivar had the highest anthocyanin content. Ruthana seed showed the highest phenolic and flavonoid compounds and antioxidant activity. The best solvent systems for extraction were 100% ethanol for Barhi seed and methanol:ethanol:water (M 40:E40:W20) for Ruthana and Qatarah cultivars.
APPLIED SCIENCES-BASEL
(2023)
Article
Food Science & Technology
Omar Alajil, Vidya R. Sagar, Charanjit Kaur, Shalini Gaur Rudra, R. R. Sharma, Rajeev Kaushik, Mahendra K. Verma, Maharishi Tomar, Manoj Kumar, Mohamed Mekhemar
Summary: The study evaluated the nutritional and nutraceutical characteristics of six commercial apricot genotypes grown in India, finding significant differences in sugars, organic acids, minerals, and antioxidant compounds. The results suggest that certain genotypes are suitable for drying, fresh consumption, or juice processing based on their dry matter and carotenoids content.
Article
Food Science & Technology
Yatik Thakwani, Anugraha Karwa, B. G. Prakash Kumar, Mihir Kumar Purkait, Murchana Changmai
Summary: This study focuses on the preparation of biodegradable films from natural polymer starch modified by cellulose and chitin with incorporation of extracts from date seeds, aiming for potential application as food packaging materials. The addition of date seed extracts to the films improved their tensile strength and resulted in antioxidant and antimicrobial properties. The films were found to be easily degradable in composting soil within 5-7 weeks, and economic analysis suggested the feasibility of their production in terms of cost.
Article
Food Science & Technology
Mohammed Saeed Alkaltham, Mehmet Musa Ozcan, Nurhan Uslu, Ahmad Mohammad Salamatullah, Khizar Hayat
Summary: The lipid, phenolic, flavonoid, and mineral contents of lentil seeds varied depending on the processing method, with germination reducing nonnutritive compounds. Lentils are considered a good source of potassium and are rich in minerals and phytochemicals. They are widely used in human food.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Nutrition & Dietetics
Milica Fotiric Aksic, Milica Nesovic, Ivanka Ciric, Zivoslav Tesic, Lato Pezo, Tomislav Tosti, Uros Gasic, Biljana Dojcinovic, Biljana Loncar, Mekjell Meland
Summary: A comprehensive study using modern analytical techniques was conducted to investigate the chemical composition of apple fruits from cultivars grown in Western Norway. The study analyzed metals, sugars, organic acids, antioxidant tests, and polyphenol content. The results showed the presence of dominant sugars, organic acids, and metals, as well as the quantification of various polyphenols. These findings provide important data on the quality assessment and differentiation of Norwegian apple samples.
FRONTIERS IN NUTRITION
(2022)
Review
Biochemistry & Molecular Biology
Maryam Abdulraheem Alkhoori, Amanda Shen-Yee Kong, Mariam Nasser Aljaafari, Aisha Abushelaibi, Swee-Hua Erin Lim, Wan-Hee Cheng, Chou-Min Chong, Kok-Song Lai
Summary: This review discusses the nutritional value of date seeds and their potential in the treatment of chronic diseases. Date seeds are rich in nutrients and bioactive compounds, making them suitable for use in food, cosmetics, and medicinal formulations.
Article
Food Science & Technology
Negin Ghazanfari, Farideh Tabatabaei Yazdi, Seyed Ali Mortazavi, Morteza Mohammadi
Summary: In this study, a pulse electric field was used as a pre-treatment to extract essential oil (EO) from coriander seeds. Different voltage and pulse number conditions were optimized, and the effects on EO extraction efficiency, phenolic content, antioxidant activity, oxidative stability, and microbial activity were measured. The best results were obtained at 1 kV/cm and 55 pulses, with linalool as the main constituent of coriander seeds EO. According to SEM results, coriander seeds EO exhibited inhibitory effects on bacterial cell walls.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Review
Agriculture, Multidisciplinary
Camila Menezes Kamchen, Fellipe Lopes de Oliveira, Thamara Rosa de Souza, Bruno Serpa Vieira, Bruna Telles, Maressa Caldeira Morzelle
Summary: The systematic review and meta-analysis focused on examining the effects of selenium biofortification on the content of total phenolic compounds in brassicas. The results suggested a significant increase in total phenolic compound content in the supplemented group, although considerable heterogeneity was observed between studies.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Chemistry, Applied
Isam A. Mohamed Ahmed, Nurhan Uslu, Fahad Al Juhaimi, Mehmet Musa Ozcan, Magdi A. Osman, Hesham A. S. Alqah, Elfadil E. Babiker, Kashif Ghafoor
Summary: Roasting treatments have a significant impact on the biochemical content and bioactive properties of teff grains. Roasting increases oil, carotenoids, total flavonoids, and antioxidant activity, with the highest values observed in microwave-roasted grains. Oven roasting increases specific fatty acids and minerals, while microwave roasting increases the content of certain minerals in teff grains.
Article
Food Science & Technology
Malika Tassoult, Djamel Edine Kati, Maria Africa Fernandez-Prior, Alejandra Bermudez-Oria, Juan Fernandez-Bolanos, Guillermo Rodriguez-Gutierrez
Summary: The study found that date fruit extracts obtained through organic solvents and hydrothermal treatment are rich in antioxidants and phenols, with different characteristics depending on the maturity stages and cultivars. The tamr stage has the highest sugar content, while phenols are mainly present in the hydrothermal extracts.
Article
Agriculture, Multidisciplinary
Haripriya Rama, Busiswa Ndaba, Malik Maaza, Mokhotjwa Simon Dhlamini, Nicolene Cochrane, Ashira Roopnarain
Summary: This study aimed to investigate the effect of different extraction methods on the recovery of phytochemicals and antioxidants from de-kernelled marula seeds. The results showed that the decoction method for 30 minutes produced extracts with the highest content of phenolic compounds, flavonoids, sugars, and organic acids. Fourier-transform infrared spectroscopy confirmed the presence of functional groups typically present in these compounds. The study concluded that the decoction method increased the solubility, variety, and yield of phytochemicals and antioxidants, potentially paving the way for their utilization in the food industry. Rating: 8/10
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Review
Food Science & Technology
Jesus Clemente-Villalba, Francisco Burlo, Francisca Hernandez, Angel A. Carbonell-Barrachina
Summary: Wild Edible Plants (WEPs) have high potential in terms of sustainability, nutritional value, socioeconomic importance, and short-term use in the agri-food industry. Consumption of 100-200g of certain WEPs can cover up to 50% of the recommended daily intake of proteins and fiber, while also serving as a natural source of macro- and micro-minerals.
Article
Agronomy
Tatjana Ledencan, Daniela Horvat, Sanja Spoljaric Markovic, Zlatko Svecnjak, Antun Jambrovic, Domagoj Simic
Summary: This study aimed to evaluate the quality of sugary sweet corn hybrids and found that the taste of sweet corn is greatly influenced by kernel moisture and total sugars content, while its health properties are related to the content of total phenols and antioxidant activity. The optimal stage for harvesting sweet corn is at 17 days after pollination (DAP).
Article
Energy & Fuels
Miriam Arabiourrutia, Gmar Bensidhom, Maider Bolanos, Aida Ben Hassen Trabelsi, Martin Olazar
Summary: The degradation products of date palm seeds through thermal and catalytic pyrolysis were analyzed and characterized. Thermal pyrolysis was carried out at temperatures ranging from 450-600°C, while catalytic pyrolysis was performed using HZSM-5 zeolite as catalyst at 450°C with different catalyst/biomass ratios. The study found that acids, ketones, furans, and anhydrosugars were the most abundant compounds in the condensable fraction of thermal pyrolysis, with their relative content remaining relatively constant with increasing temperature. The HZSM-5 zeolite had a significant impact on the product distribution in catalytic pyrolysis, resulting in higher hydrocarbon yields, particularly aromatics, and lower yields of oxygenate compounds compared to thermal cracking.
JOURNAL OF THE ENERGY INSTITUTE
(2023)
Review
Food Science & Technology
Ines Dominguez-Lopez, Maria Perez, Rosa M. Lamuela-Raventos
Summary: The Folin-Ciocalteu method is a widely used assay for measuring total (poly)phenol content in food/plant products. Recently, there has been interest in applying this method to human samples, but interference substances in biological matrices must be eliminated beforehand. This mini-review summarizes the current knowledge on using the Folin-Ciocalteu assay to measure total phenolic content in human urine and blood samples, as well as the preceding cleaning methods to remove interferences.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Entomology
Fahad Y. Al-Juhaimi, Mehmet M. Ozcan, Isam A. Mohamed Ahmed, Omer N. Alsawmahia, Mustafa M. Ozcan, Kashif Ghafoor, Elfadil E. Babiker
Summary: The study revealed that propolis collected from different locations in Turkey had rich bioactive compounds and antioxidants, with varying antimicrobial activity. Samples from the Mugla and Konya regions showed higher total phenolics and total flavonoids content, indicating potential health benefits.
JOURNAL OF APICULTURAL RESEARCH
(2022)
Article
Horticulture
Mehmet Musa Ozcan, Ozlem Inan
Summary: The present study investigated the physico-chemical and bioactive properties of mandarin, orange, and lemon seed oils. The oils were found to be rich in essential fatty acids and tocopherol, making them suitable for nutritional and industrial purposes.
Article
Food Science & Technology
Elfadil E. Babiker, Nurhan Uslu, Kaashif Ghafoor, Fahad AL-Juhaimi, Mehmet Musa Ozcan, Isam A. Mohamed Ahmed
Summary: The study found that the total phenol, flavonoid amounts, and antioxidant activity values of roasted quinoa grains increased with the roasting time, as well as the oil content. Roasted quinoa seeds are rich in oleic and linoleic acids and can be used as a nutritious food ingredient.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Review
Food Science & Technology
Mehmet Musa Ozcan
Summary: Almonds are a nutritious food with various uses and healing effects, containing a range of bioactive components and beneficial compounds.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2023)
Article
Food Science & Technology
Mehmet Musa Ozcan, Fahad Y. Al-Juhaimi, Nurhan Uslu, Kashif Ghafoor, Elfadil E. Babiker, Isam A. Mohamed Ahmed
Summary: The study showed that the properties of packaging materials have a significant impact on the oxidative stability of stored virgin olive oil, with an increase in viscosity, color, free fatty acid, and other values as storage time progresses.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2022)
Article
Horticulture
Mehmet Musa Ozcan, Ozden Ozturk, Viktar Lemiasheuski
Summary: This study found variations in oil yields and protein contents of Citrus seeds among different varieties. Citrus seeds contain abundant phenolic and flavonoid compounds with antioxidant activity. The seeds also contain high levels of oleic and linoleic acids, as well as various minerals.
Article
Food Science & Technology
Nurhan Uslu, Mehmet Musa Ozcan, Fahad Al-Juhaimi, Kashif Ghafoor, Elfadil E. Babiker, Magdi A. Osman, Hesham A. A. Salih
Summary: The total phenolic, flavonoid, gallic acid, and 3,4-dihydroxybenzoic acid contents of immature and ripe linden increased with the increase of sonication time. Ultrasound waves can be used as a new processing technology for extracting phenolic compounds from food.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Food Science & Technology
Mehmet Musa Ozcan, Nida Kose
Summary: The use of enzymes led to differences in physicochemical and bioactive properties of the oils. The addition of 2% protease enzyme resulted in the highest free fatty acid content of 17.50%. Enzyme extraction and ultrasonic extraction methods showed significant differences in antioxidant activity, with the antioxidant activity of sunflower oils obtained by the two methods ranging from 0.47 to 17.60 µg/mL. Oleic and linoleic acids were the dominant fatty acids in the oil samples in both methods. The α-tocopherol contents varied between 11.25 and 345.00 mg/100 g, and the total phenol contents varied between 0.5 and 12.99 mg GAE/100 g. Sixteen types of phenolic substances were detected in sunflower oils, and enzymatic extraction was found to be the most suitable method.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2023)
Article
Chemistry, Applied
Mehmet Musa Ozcan, Nurhan Uslu, Viktar Lemiasheuski, Duygu Akcay Kulluk, Sait Gezgin
Summary: The physico-chemical properties, phytochemicals, and mineral contents of tobacco seeds grown in Samsun province, Turkey were examined. The oil content of the seeds varied from 20.6% (control) to 29.0% (microwave-roasted). The color values and phenolic content of the seeds also showed variations depending on the roasting method. The mineral analysis revealed higher amounts of potassium, phosphorus, calcium, magnesium, sulfur, and iron in the roasted seeds, with the highest increase observed in oven-roasted seeds.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
(2023)
Article
Food Science & Technology
Mehmet Musa Ozcan, Fadimana Motuk
Summary: This study evaluated the effects of cellulase and papain enzyme treatments during the malaxation stage on the quality of olive oil. The treatments had significant effects on free fatty acid and peroxide value. Samples treated with cellulase 1.0% (w/v) for 12 hours showed the highest tocopherol content. Oleic acid content varied between 63.36% and 72.68%, and phenolic components were higher in samples with low oleuropein content. Overall, the application of cellulase 1.0% (w/v) resulted in improved nutritional quality of the oils.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2023)
Article
Food Science & Technology
Mehmet Musa Ozcan
Summary: The oil amounts of breads ranged from 0.13% (control) to 4.90% (with 40% chufa). The enriched breads showed total phenolic and flavonoid contents between 37.42 (control) and 99.64 mg GAE/100 g (with 20% chufa) and 61.19 (control) and 120.71 mg/100 g (with 20% chufa), respectively. The bread samples had antioxidant activities ranging from 0.20 (control) to 3.24 mmol/kg (with 20% chufa). The addition of chufa flour led to a decrease in L* values of the breads. The oleic and linoleic acid contents of the oils extracted from the bread samples ranged from 61.88 (control) to 66.64% (with 40% chufa) and 14.84% (with 40% chufa) to 17.55% (control), respectively. Sensory evaluation showed that the best result was obtained with 40% chufa powder, followed by 20% and 10% in decreasing order.
Article
Engineering, Chemical
Mehmet Musa Ozcan, Nurhan Uslu
Summary: This study investigated the effects of oven dehydration on the properties of sandal strawberry tree fruit. It was found that the total carotenoid and tannin contents of the fruit varied with different temperatures. The antioxidant activity and phenolic compounds were higher in the control group than in the dehydrated fruit. The fatty acid composition and mineral content were also affected by the dehydration process. A temperature of 70 degrees Celsius was recommended for drying, considering the oil, carotenoid, total phenol, and phenolic component contents.
Article
Food Science & Technology
Kashif Ghafoor, Md. Zaidul Islam Sarker, Fahad Y. Al-Juhaimi, Isam A. Mohamed Ahmed, Elfadil E. Babiker, Mohammed S. Alkaltham, Abdullah K. Almubarak
Summary: The bioactive compounds of four Saudi date flesh extracts were evaluated using different extraction methods. Both the date variety and extraction method affected the phenolic profile of the extracts. The incorporation of date flesh extracts into yogurt increased the total phenolic content, antiradical activity, viscosity, and redness of the product.
Article
Food Science & Technology
Mehmet Musa Ozcan
Summary: This study investigated the physico-chemical properties, polyphenol and fatty acid profiles, and sensory evaluations of breads made from wheat flour and coriander seed powder mixtures. The addition of coriander affected the sensory evaluations and phenolic constituents of the breads. The oil yields and polyphenol contents of breads varied with the concentration of coriander seed powder added.