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    Effects of Non-Thermal Treatment on Gilaburu Vinegar (Viburnum opulus L.): Polyphenols, Amino Acid, Antimicrobial, and Anticancer Properties
    (Mdpi, 2022) Erdal, Berna; Yikmis, Seydi; Demirok, Nazan Tokatli; Bozgeyik, Esra; Levent, Okan
    Simple Summary In this study, traditionally produced vinegar made from gilaburu (C-GV) and thermally pasteurized gilaburu vinegar (P-GV), and (ultrasound-treated gilaburu vinegar (UT-GV) were evaluated. At the same time, ultrasound treatment enriched 11 phenolic compounds (gallic acid, protocatechuic acid, hydroxybenzoic acid, vanillic acid, p-coumaric acid, rutin, ferulic acid, o-coumaric acid, neohesperidin, quercetin, trans-cinnamic). Ultrasound showed different effects on free amino acids and volatile profiles. In general, ultrasound showed more positive results than thermal pasteurization. Six important minerals (Ca, Fe, K, Mg, Mn, and Zn) were detected in gilaburu vinegar, and ultrasound treatment increased the Fe content. Gilaburu vinegar, prepared by different methods, had potential antibacterial and anti-cancer activity. Gilaburu (Viburnum opulus L.) is an important fruit that has been studied in recent years due to its phytochemicals and health benefits. In this study, traditionally produced vinegar made from gilaburu fruit (C-GV) was evaluated. Vinegar with higher levels of bioactive components optimized by response surface methodology (RSM) was also produced using ultrasound (UT-GV). The maximum optimization result for the bioactive components was achieved at 14 min and 61.2 amplitude. The effectiveness of thermal pasteurization (P-GV) on gilaburu vinegar was evaluated. An increase was detected for every organic acid with ultrasound treatment. In the UT-GV and C-GV samples, arabinose was present, which is useful for stimulating the immune system. Gilaburu vinegar samples contained 29-31 volatile compounds. The smallest amount of volatile compounds was found in P-GV (1280.9 mu g/kg), and the largest amounts of volatile compounds were found in C-GV (1566.9 mu g/kg) and UT-GV (1244.10 mu g/kg). In the UT-GV sample, Fe was increased, but Ca, K, Mg, and Mn were decreased. A total of 15 polyphenols were detected in C-GV, P-GV, and UT-GV samples, and gallic acid was the most common. A total of 17 free amino acids were detected in gilaburu vinegar samples. Ultrasound provided enrichment in total phenolic compounds and total free amino acids. All three vinegar samples had good antimicrobial activity against pathogens. The efficacy of C-GV, P-GV, and UT-GV samples against colon and stomach cancer was determined, but there were no significant differences between them. As a result, ultrasound treatment is notable due to its antimicrobial and anticancer activity, especially for the enrichment of phenolic compounds and amino acids in gilaburu vinegar.
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    Impact of thermal pasteurization and thermosonication treatments on black grape juice (Vitis vinifera L): ICP-OES, GC-MS/MS and HPLC analyses
    (Cell Press, 2023) Yikmis, Seydi; Demirok, Nazan Tokatli; Levent, Okan; Apaydin, Demet
    Grape juice is a widely consumed fruit due to its bioactive compounds, minerals, and aroma components. Our objective was to investigate ultrasound treatment of black grape juice affects its bioactive components due to using response surface methodology (RSM) and artificial neural network (ANN) optimization. At the same time, mineral components, sugar components, organic acids, and volatile aroma profiles were compared in black grape juice treated with thermal and ultrasound pasteurization. ANN showed superior predictive values (>99%) to RSM. Optimal combinations were obtained at 40 degrees C, 12 min, and 65% amplitude for thermosonication. Under these conditions, phenolic, flavonoid, antioxidant activity, and anthocyanin values were 822.80 mg GAE/L, 97.50 mg CE/L, 24.51 mmol Trolox/L, and 368, 81 mg of mv-3-glu/L, respectively. Thermosonicated grape juice (TT-BGJ) was tested against black grape juice (P-BGJ) produced with conventional thermal methods. This study investigated the effects of thermal pasteurization and thermosonication on black grape juice bioactive compounds and minerals, aroma profile, and sensory evaluation. Thermosonication affected the aroma profile less, 329.98 mu g/kg (P-BGJ) and 495.31 mu g/kg (TT-BGJ). TT-BGJ was detected to contain seven different mineral elements (Mn, K, Fe, Mg, Cu, Zn, and Na). Thermosonication caused an increase in Fe, Zn, Mn, and K minerals. Panelists generally liked the TT-BGJ sample. These results suggest that the thermosonication process may potentially replace the traditional black grape juice processing thermal process.
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    Thermosonication Processing of Purple Onion Juice (Allium cepa L.): Anticancer, Antibacterial, Antihypertensive, and Antidiabetic Effects
    (Mdpi, 2024) Yikmis, Seydi; Erdal, Berna; Doguer, Caglar; Levent, Okan; Turkol, Melikenur; Demirok, Nazan Tokatli
    Onion (Allium cepa L.) juice is an important product used in gastronomy and food formulations. The first objective of this study was to optimize the content of bioactive compounds in purple onion juice (POJ) after the thermosonication process using response surface methodology (RSM) and artificial neural network (ANN) application models. Second, the anticancer, antibacterial, antihypertensive, and antidiabetic effects of POJ obtained after thermal pasteurization (P-POJ) or thermosonication (TS-POJ) were investigated after obtaining the ANN and RSM analysis reports. The optimization process for TS-POJ was carried out at 44 degrees C, for 13 min, with a 68% amplitude. The findings demonstrated that the angiotensin-converting enzyme (ACE) inhibition level was greater in TS-POJ samples than in the untreated control (C-POJ) sample (p > 0.05). C-POJ, TS-POJ, and P-POJ exhibited the inhibition of cell proliferation in vitro in a dose-dependent manner in lung (A549), cervical (HeLa), and colon cancer cells following 24 h incubation. Thermosonication or thermal pasteurization did not markedly affect the cell proliferation of the examined cancer cells compared to the untreated control group. While no antibacterial effect was observed with low concentrations of samples, they showed an antibacterial effect at pure concentrations (100%). The thermosonication treatment for processing purple onion juice was successful in this study's results.