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    Anticancer effects of enrichment in the bioactive components of the functional beverage of Turkish gastronomy by supplementation with purple basil (Ocimum basilicum L.) and the ultrasound treatment
    (Wiley, 2021) Doguer, Caglar; Yikmis, Seydi; Levent, Okan; Turkol, Melikenur
    Colorectal cancer is one of the crucial reasons of morbidity and mortality globally. It has been postulated that functionally bioactive components found in certain foods may have been highly effective in preventing various lethal diseases including cancer. The current investigation highlights a previously unrecognized anticarcinogenic and apoptotic effects of the innovative beverage developed from sirkencubin syrup (SC), a traditional beverage from Turkish gastronomy, by naturally supplementating with purple basil and processing ultrasound treatment on human colon carcinoma cell (Caco-2) model. This observation was possibly related to the marked induction of antioxidant activities and bioactive flavonoid, phenolic, and aromatic components of SC supplemented with purple basil subsequent ultrasound treatment. Finally, our findings suggest that consumers' sensory perception influencing food preferences was positively affected by ultrasound treatment, likely due to remarkable increases in certain aroma compounds of SC supplemented with purple basil and significant reduction in the total amount of ketones. Novelty impact statement An innovative beverage with gastronomic values and ingredients was produced. Emerging ultrasound treatment approach enriched the bioactive components. Anticancer effects of innovatively developed beverages were determined as in vitro.
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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.