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Öğe Changes in volatiles and essential oil composition of three organs (leaf, stem and flower) of purple basil (Ocimum basilicum L.) by GC–MS combined with multivariate statistical approach(Elsevier Ltd, 2023) Gurkan H.; Hayaloglu A.A.The paper describes volatile compounds (in the organs for flower, leaf and stem) and essential oil contents in fresh or dried purple basil Ocimum basilicum L. grown in Turkey by using polar (TRB-WAX) or non-polar (DB-5MS) gas-chromatographic columns. dl-Limonene, 1,8-cineole, linalool, ?-elemene, (Z)-methyl cinnamate and (E)-methyl cinnamate were major compounds of dried or fresh basil samples in polar column, while 1,8-cineole, linalyl acetate, L-linalool, ?-terpinolene and (Z)-methyl cinnamate were major compounds of dried or fresh basil samples in non-polar column. 2-Pentanone, 1-pentanol, acetoin and methyl decadienoate were the volatiles detected only in dried basil samples, while 2,3-pentadione, p-xylene, delta-3-carene and o-xylene were found only in fresh basil samples. Furthermore, 1,8-cineole, linalool and methyl cinnamate were found to be the potent volatile compounds in purple basil essential oil with regardless of column type. Significant differences were also observed in the volatile components by using polar or non-polar columns. In conclusion, the multivariate statistical analysis and heat mapping showed that the plant organs contained different volatiles, and drying process significantly affected its concentrations in purple basil and its essential oil. Flower of the basil showed a distinct volatile composition with regardless of drying process and this was confirmed by both statistical approaches. © 2023 The AuthorsÖğe Öğe Cheese: Cheese with Added Herbs, Spices and Condiments(Elsevier Inc., 2011) Hayaloglu A.A.; Farkye N.Y.Herbs, spices, vegetables, and other condiments are essentially flavoring agents that are added to cheese to diversify cheese flavor for commercial purposes. These additives also give cheese some color and improve presentation and attractiveness of cheese to consumers. Because they are often solid products that are administered as powders or comminuted size-reduced particles, they are most often added after whey drainage and stirred into the curd for uniform mixing. However, some cheeses are encrusted with the herbs or spices while others are ripened under the herbs. The flavoring agents must be of excellent microbiological quality and must not introduce undesirable microorganisms to cheese to influence the desirable background and unique flavor of the base cheese. Common herbs/spices and other flavors added to cheeses include red and green peppers (paprika, habanero, chipotle, jalapeño, cayenne), black peppercorns, horseradish, thyme, cloves, cumin, caraway, parsley, tarragon, nutmeg, basil, onion/garlic, and sundried tomatoes. Other flavors include liquid and natural smoke, soot/ashes, beer, wine, and nuts like almonds and walnuts. Levels of the additives are typically less than 1% of the curd. However, higher levels have been added to some cheeses. © 2011 Elsevier Ltd All rights reserved.Öğe A geographically-registered Arapgir purple basil pesto sauce prepared with four different cheese varieties: Comparison of physical, bioactive and rheological properties(Elsevier Ltd, 2024) Altay K.; Sahingil D.; Hayaloglu A.A.The demand for pesto sauces with different properties (such as color, taste, flavor) has increased recently. This study aimed to investigate the effects of geographically-registered Arapgir purple basil pesto sauce prepared with four different cheese varieties (Beyaz, Tulum, fresh- and aged-Kashar) on physical, rheological characterization and sensory properties. Pesto sauces had an acidic score according to chemical and sensory characterization. Pesto sauce with Tulum cheese exhibited higher bioactivity (total phenolic contents and antioxidant activities) than other sauces (P<0.05). All sauces showed shear thinning behavior and low solid-like structure, elastic properties and weak gel-like characteristics with G?>G?. The Herschel Bulkley model fitted the flow experimental data well (R2>0.9991). All of the pesto sauces prepared with different cheese varieties were appreciated at high levels in sensory evaluation by the panelists. © 2023 The Author(s)Öğe Isolation and characterization of a new potential source of bioactive peptides: White mulberry (Morus alba) fruits and its leaves(Elsevier Ltd, 2024) Kirac F.T.; Sahingil D.; Hayaloglu A.A.In this study, white mulberry (WM; Morus alba L.) and its leaf (WML) were hydrolyzed using enzymes at different preheating temperatures (50, 60, 70, 80, and 90 °C) with distilled water at a ratio of 1:10 (w/v). Pepsin, trypsin, chymotrypsin, and alcalase were employed for enzymatic hydrolysis, aiming to investigate the impact of heat treatment and enzymatic hydrolysis on bioactive properties; in particular, angiotensin-converting enzyme-inhibitory (ACE-i) and antioxidant activities. The highest hydrolysis efficiency was observed when using pepsin. The smaller peptides with <3 kDa had better ACE-i and antioxidant activities in both WM and WML samples. Regarding antioxidant activity, the highest level was identified at a preheating temperature of 90 °C in the WM sample, and at preheating temperatures of 50 °C and without heating in the WML samples. In conclusion, heat treatment and enzymatic hydrolysis were found to be a positive impact on ACE-i and antioxidant activities under various conditions. Moreover, the proteins derived from WM and WML were rich in the sources of potential ACE-i and antioxidant peptides. © 2023Öğe Öğe Öğe Perspectives on cheese ripening(2006) McSweeney P.L.H.; Hayaloglu A.A.; O'Mahony J.A.; Bansal N.This review provides an outline of the principal biochemical changes which occur in various cheeses during ripening including metabolism of residual lactose, conversion of lactate to various products and the metabolism of citrate. The hydrolysis of milk fat to free fatty acids (lipolysis) and their subsequent metabolism to volatile flavour compounds are also discussed as is the liberation of peptides and free amino acids from the caseins (proteolysis) and amino acid catabolism. Three aspects of cheese ripening are discussed in detail: the use of multivariate statistical techniques to analyse data during ripening studies, changes to cheese texture during ripening and the factors which affect the retention of rennet in cheese curd.Öğe Volatiles, phenolic compounds and bioactive properties of essential oil and aqueous extract of purple basil (Ocimum basilicum L.) and antidiabetic activity in streptozotocin-induced diabetic Wistar rats(Elsevier Ltd, 2023) Kanmaz H.; Gokce Y.; Hayaloglu A.A.Diabetes represents a significant global health concern, and researchers are actively exploring innovative approaches to managing this disease. In this study, we investigated the bioactive properties and anti-diabetic activity of the aqueous extract (BAE) and essential oil (BEO) derived from purple basil (Ocimum basilicum L.). The antioxidant activity of BAE was found to be higher than that of the essential oil extract from purple basil. Among the phenolic compounds identified, t-caffeic acid was the most abundant, followed by caftaric acid, kaempferol-3-glucoside, and quercetin-3-glucoside. In total, 49 volatile constituents were identified in cold- and hot-brewed basil, with methyl cinnamate, linalool, and eugenol were the major compounds. Both BAE and BEO showed inhibitory effect on the ?-glucosidase and ?-amylase enzymes. Furthermore, the administration of BAE led to a 37% reduction in blood glucose levels at day 14 and a 25.5% reduction at day 28. Similarly, BEO exhibited a 26.3% decrease in fasting blood glucose levels on the 28th day in rats. These findings highlight the potential of BAE and BEO in reducing blood glucose levels and their consequent antidiabetic activity. Based on the results obtained, we suggest that basil can be utilized in the formulation of functional and dietary foods within the food and beverage industry, owing to its demonstrated antidiabetic properties. © 2023 The Author(s)
