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Öğe Allelopathic Potential of Some Essential Oil Bearing Plant Extracts on Common Lambsquarters (Chenopodium album L.)(Revista Chimie Srl, 2016) Isik, Dogan; Mennan, Husrev; Cam, Mustafa; Tursun, Nihat; Arslan, MehmetAllelopathy can be regarded as a component of biological control in which plants are used to reduce development of other plants. Allelopathy refers to the direct or indirect chemical effects of one plant on the germination, growth or development of neighboring plants. The allelopathic effects of extracts of mint (Mentha piperita L.), thyme (Thymus vulgaris L.), rosemary (Rosmarinus officinalis L.), coriander (Coriandrum sativum L.) and sage (Salvia officinalis L.) on seed germination and some growth characteristics of common lambsquarters (Chenopodium album L.) were investigated. Aqueous extracts of aromatic plants at 0,1, 2.5, 5, 10 and 20 % concentrations were applied to determine their inhibition effects on seed germination; seedling shoot and root length of C. album seed under laboratory conditions. The extracts of tested plant species caused inhibitory effects on seed germination and seedling length of C. album. Allolapaticity increased progressively with the increasing extract concentration. The results showed that total germination inhibition of C. album depended on the extract concentration; ranged from %13 to 100. The maximum inhibition (100%) rate for germination was obtained from the highest extract concentration for all test species. Extracts of mint, thyme, rosemary, coriander and sage could be used as alternatives herbicides.Öğe Bioactive properties of powdered peppermint and spearmint extracts: Inhibition of key enzymes linked to hypertension and type 2 diabetes(Elsevier, 2020) Cam, Mustafa; Basyigit, Bulent; Alasalvar, Hamza; Yilmaztekin, Murat; Ahhmed, Abdulatef; Sagdic, Osman; Konca, YusufPeppermint and spearmint, both members of the Lamiaceae family, have been used in the form of extracts, infusions, and decoctions, because of their health benefits. Consumers are looking for functional food products which not only provide health benefits but also necessitate less preparation time. Therefore, this study aimed to investigate the bioactive properties of powdered peppermint and spearmint extracts. Peppermint and spearmint extracts obtained using pressurized water extraction were made into powder forms with a spray dryer using the air inlet temperature of 140 degrees C. Powdered peppermint extract (PPE) and powdered spearmint extract (PSE) showed significant inhibition against key enzymes of type 2 diabetes (alpha-glucosidase) and hypertension (angiotensin 1-converting enzyme, ACE). Alpha glucosidase inhibition degree of PPE and PSE as IC50 values was 0.6 and 1.2 mg/mL, respectively, while IC50 values for the ACE inhibition test were 4.5 mg for PPE and 5.8 mg for PSE. The HPLC-DAD method for ACE inhibition activity showed the suitability of this method for plant extracts high in phenolics which had no interference effects on the results. There were no differences between PPE and PSE in the DPPH test. However, PPE had higher Trolox equivalent antioxidant capacity (190 mg/g) with the ABTS test than PSE (170 mg/g). The predominant phenolics of PPE and PSE were found to be eriocitrin (47 mg/g) and rosmarinic acid (27 mg/g), respectively.Öğe Characterisation of peppermint (Mentha piperita L.) essential oil encapsulates(Taylor & Francis Ltd, 2019) Yilmaztekin, Murat; Levic, Steva; Kalusevic, Ana; Cam, Mustafa; Bugarski, Branko; Rakic, Vesna; Pavlovic, VladimirAim: The aim was to choose the optimal encapsulation system and to incorporate encapsulates loaded with essential oil into the ice cream as a model food product. Methods: Ca-alginate beads were produced by electrostatic extrusion process. Gelatine/alginate coacervates were processed with coacervation. Carnauba wax microparticles were produced using melt dispersion process. Morphological properties, chemical, and thermal stabilities of encapsulates were tested by SEM, FTIR spectral, and thermogravimetric analysis. Results: Alginate provided sufficient emulsion stability over 1 h. Ca-alginate showed higher encapsulation efficiency (EE) (98.4 +/- 4.3%) compared to carnauba wax (94.2 +/- 7.8%) and gelatine/alginate coacervates (13.2 +/- 1.2%). The presence of essential oil in all three types of encapsulates confirmed with FTIR. The encapsulation process ensured controlled release and thermal stability of the oil. Conclusions: Ca-alginate matrix as the most suitable for peppermint essential oil encapsulation. The sensory analysis showed that ice cream incorporating encapsulates is a promising system for the consumption of health beneficial peppermint essential oil.Öğe Characterisation of Pomegranate Juices from Ten Cultivars Grown in Turkey(Taylor & Francis Inc, 2009) Cam, Mustafa; Hisil, Yasar; Durmaz, GokhanPomegranate juices obtained from ten pomegranate cultivars of Turkey were analysed for their sugars, organic acids and the other quality parameters including pH, total soluble solids, and titratable acidity. Statistically significant differences were determined among the cultivars for parameters analysed. Citric acid was the predominant acid of all the cultivars studied. Cultivar Zivzik, one of the most popular cultivar in Turkey, showed best scores for total soluble solids (16.9 0.06 Brix), glucose (84.18 0.42 g/l) and fructose (83.34 0.81 g/l). Pomegranate juices were classified into three groups according to principal component analysis and cluster analysis.Öğe Classification of eight pomegranate juices based on antioxidant capacity measured by four methods(Elsevier Sci Ltd, 2009) Cam, Mustafa; Hisil, Yasar; Durmaz, GoekhanThe antioxidant capacity of pomegranate juices (PJs) obtained from eight cultivars were determined by the scavenging activity against 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2'-azino-bis(3 -ethyl-benzothiaz-oline-6-suffonic acid) (ABTS) and P-carotene-linoleate model system. Total phenolic content (TPC) and total anthocyanin content (TAC) were also determined and found to vary between the range of 208.3343.6 mg catechin equivalents and 8.1-36.9 mg cyanidine-3-glucoside equivalents per 100 ml of PJ, respectively. Cultivar Izmir 8 showed the highest scores for trolox equivalent antioxidant capacity (TEAC) as 418.3 +/- 5.2 mg/100 ml of PJ, anti-lipid peroxidative activity (ALPA) as 93.5 +/- 1.8% and efficient concentration (EC50) as 29.8 +/- 2.9 ml of PJ/g of DPPH. The hierarchy of PJs for antioxidant capacity with respect to their TEAC and ALPA values was 18 > 11499 > 110 > 11264 > 11479 > 126 > 123 > Zivzik. Interrelationships among the analyzed parameters and PJs obtained from eight cultivars were investigated by principal component analysis (PCA). Dimension of data set was reduced to two components by PCA accounting for the 93% of the total variance. Eight PJs were classified into three groups by cluster analysis (CA). (C) 2008 Elsevier Ltd. All rights reserved.Öğe Fruit Weight, Total Phenolics, Acidity and Sugar Content of Edible Wild Pear (Pyrus elaeagnifolia Pall.) Fruits(Springer, 2015) Yilmaz, Kadir Ugurtan; Ercisli, Sezai; Cam, Mustafa; Uzun, Aydin; Yilmaztekin, Murat; Kafkas, Ebru; Pinar, HasanWild pear (Pyrus eleagnifolia) is a naturally grown species mainly in inner Anatolia and its edible small fruits are traditionally consumed by local peoples and are called Ahlat in Turkey. Its seedlings are also used as rootstock for commercial pear cultivars. In this study, we reported first time pomological characteristics and biochemical compositions in fruits of a wide number selected wild pears genotypes (Pyrus eleagnifolia Pall.) from inner Anatolia. The obtained results revealed that there were significant differences among wild pear genotypes for all analyzed parameters. Fruit weight, total phenolics, total acidity and total sugar contents of the fruits varied from 4.71 to 27.09 g, 42.79 to 119.14 mg GAE/100 g, 0.20 to 1.40 g/100 g and 8.36 to 19.31 g/100 g, respectively. Considering these values, it was concluded that naturally grown wild pears of Anatolia with their rich salubrious biochemical compounds could reliably be used as a food source for humans.Öğe Simultaneous extraction of phenolics and essential oil from peppermint by pressurized hot water extraction(Springer India, 2019) Cam, Mustafa; Yuksel, Esma; Alasalvar, Hamza; Basyigit, Buelent; Sen, Huelya; Yilmaztekin, Murat; Ahhmed, AbdulatefPhenolics and essential oil of peppermint were obtained by pressurized hot water extraction (PHWE). The best extraction conditions were found to be 130 degrees C for temperature, 10min for extraction time, and 3 cycles for extraction number. There were no statistically significant differences between 130 and 160 degrees C in terms of essential oil content. Total phenolic contents (TPC) of the extracts were higher at 160 degrees C than that of 130 degrees C. However, further HPLC analysis of the extracts revealed that hydrolysis and/or decomposition of phenolics were observed in the extracts obtained at 160 degrees C. The main phenolic of peppermint was determined as eriocitrin by HPLC-DAD, while menthol was the dominant component in essential oil fraction of peppermint by GC-FID. The present study demonstrated that PHWE was a suitable technique for simultaneous extraction of phenolics and essential oil from peppermint. The technique might be used as an analytical extraction tool for determination of phenolics and essential oil. Moreover, the extracts of PHWE could directly be evaluated for the enrichment of liquid food formulations or be transformed into solid form by suitable techniques such as spray drying for easy storage and subsequent enrichment of food products.Öğe Some Physical and Chemical Changes during Fruit Development of Five Common Apricot (Prunus armeniaca L.) Cultivars(Japanese Soc Food Sci & Technology, 2010) Durmaz, Goekhan; Cam, Mustafa; Kutlu, Tuerkan; Hisil, YasarFive apricot (Prunus armeniaca L.) cultivars were examined throughout fruit development period to monitor the changes in quality characteristics including hardness, Brix, color, titratable acidity and pH. Changes in the amount of sugars (fructose, glucose and sucrose) and organic acids (citric, malic and quinic) were also determined by HPLC. The predominant sugar of cultivars found to be glucose at the initial ripening stages; however, sucrose or glucose became predominant at the end of fruit maturation. Sugar/acid rate was found to be the highest in Hasanbey (HB) cultivar during unripe period, while Kabaasi (KA) showed the highest value at full ripeness. Low soluble solid containig varieties of Zerdali (ZD) and HB reached fruit maturity earlier than the other cultivars. Soganci (SO) measured as the hardest fruit at maturity while ZD was the softest cultivar. Chroma as a measure of color, was found to be well corelated with maturity level rather than L value. In the course of ripening, total acid content decreased along with the increasing amount of total sugar for all cultivars.
