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Öğe 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, MelikenurColorectal 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.Öğe Characterization of new late-spring-frost-tolerant apricot hybrids: physical and biochemical fruit quality attributes, volatile aroma compounds(Univ Federal Santa Maria, 2023) Dogan, Aliseydi; Karaat, Firat Ege; Levent, Okan; Asma, Bayram MuratLate spring frosts is one of the most important restricting abiotic stress factors of apricot growing worldwide. In this study; some physical, biochemical fruit quality characteristics and volatile aroma compounds were determined in fresh fruit samples of thirteen late spring frost tolerant apricot hybrids recently obtained from Turkish apricot breeding programme. A wide variation was reported among apricot genotypes in all of the evaluated physical and biochemical fruit characteristics and also volatile aroma compounds. Fruit size varied between 27.2 and 60.5 g, total soluble solids between 13.6 and 17.4 %, total carotene 26.6 and 42.8 (mg.100 g-1), and total phenolics content 354.2 and 673.1 (GAE.100 g-1). A total of 42 flavor components belonging to various flavor compound groups were identified. The main volatile aroma compound groups detected in the assessed apricot genotypes were; aldehydes, ketones, esters, alcohols, terpenes, acids, and other compounds. Among the detected compounds; Hexanal, 2-Hexenal, 1-Hexanol, 2-Hexen-1-ol, Limonene were the most abundant compounds in terms of concentration. Hexanal varied between 55.8 and 528.5 mu g.kg-1, and 2-Hexen-1-ol changed between 25.7 and 297.9 mu g.kg-1 fresh weight. Correlation analysis revealed significant correlations among some aroma compounds and biochemical fruit quality characteristics. Significant correlations were reported for esters with titratable acidity (r=0.79) and total carotene (r=-0.61) and aldehydes were found as highly correlated with total soluble solids (r=-0.69). The results of the study will be beneficial in terms of food analysis, cultivation, and breeding studies of apricot.Öğe A Detailed Comparative Study on Some Physicochemical Properties, Volatile Composition, Fatty Acid, and Mineral Profile of Different Almond (Prunus dulcis L.) Varieties(Mdpi, 2022) Levent, OkanIn the present investigation, the main purpose of the research was to reveal the differences among the almond genotypes in terms of their physicochemical properties, volatile composition, fatty acid, and mineral profile. For that reason, ten different almond genotypes originated from different countries were subjected to relevant analysis. The results showed that the total oil, protein, and ash levels of the almond samples ranged between 30.84-41.43%, 17.43-22.72%, and 2.90-3.40%, respectively. Additionally, total phenolic content of the samples was in the range of 38.7-101.03 mg GAE/100 g sample. It was revealed that the almond samples were rich in monounsaturated fatty acids, and oleic acid was the major one with levels of 61.22-77.63%. For all samples, potassium, magnesium, and phosphorus were the major minerals, and the highest concentration was for potassium with levels of 6192.08-11,046.05 mg/kg. Volatile profile analysis showed that the toluene, 4-octanone, pinacol, and 2-methylpentanal were the dominant volatile compounds for all almond genotypes. The results revealed that the different almond varieties showed significant differences depending on the origin.Öğe Effect of Different Blanching Temperature on Some Physicochemical Properties, Color, Antioxidant Activity and Total Phenolic Contents of Apricot Chutney Produced from Sun Dried Apricots(2021) Levent, OkanIn this study, the effects of different blanching temperatures (70°C-80°C-90°C) on some physicochemical, color, antioxidant activity and total phenolic content properties were investigated in apricot chutney production. Dry matter, titration acidity °Brix and a* values of the apricot chutney samples increased with the increase in the blanching temperatures, while the pH, L*, b*, C* and h° values decreased and these changes were statistically (P?0.05) has been found. Antioxidant activity and total phenolic content were affected by the blanching temperatures and these values decreased with the increase of blanching temperatures. The highest ABTS, DPPH and total phenolic content values were detected 380.24 mg Trolox/100g dry weight-172.24 mg Trolox/100g dry weight-603.42 mg GAE/100g dry weight, respectively, in the apricot chutney sample blanched at 70°C, while the lowest was 298.71 mg Trolox/100g dry weight-149.13 mg Trolox/100g dry weight- 513.76 mg GAE/100g dry weight blanched at 90°C.Öğe Effect of processing parameters on some physicochemical properties, sugar profile and rheological characterization of apricot sauce(Springer, 2018) Levent, Okan; Alpaslan, MehmetIn this study, effects of processing parameters including blanching temperature, time and sieve diameter on some physicochemical and rheological properties and sugar profile of apricot sauce were investigated. Eight apricot sauce samples were manufactured at different blanching temperatures (85 and 95 degrees C), blanching times (5 and 10 min) and sieve diameters (1 and 3 mm). The sauce samples were stored at + 4 degrees C for 60 days and analyses were performed at intervals of 15 days. It was observed that the processing variables and storage period affected the properties of samples significantly (p < 0.05). Acidity decreased significantly at the end of the storage and soluble and total dry matters did not show a significant change by the change of processing variables. The L* and b* values of the apple sauce decreased while the a* value increased during the storage. Sucrose was determined to be major sugar component in the samples. Blanching temperature and time affected the levels of glucose, sucrose and fructose negatively. Apricot sauce samples showed non-Newtonian shear thinning behavior having lower flow behavior index than unity. Apparent viscosity, viscous modulus and elastic modulus values of the samples decreased with the increase of blanching temperature and time while these values increased with the increase of sieve diameter. Herschel-Bulkley model described the flow behavior of the samples very well (R-2 > 0.97).Öğe Effect of rice flour incorporation on some physicochemical, color, rheological, bioactive and sensory properties of a new pestil formulation: one factor design approach and optimization(Springer India, 2022) Levent, Okan; Yuksel, FerhatPestil is a special and a traditional food produced with wheat flour or a starch, water and molasses. In this study, a new pestil formulation was developed using different concentrations of rice flour (0-12%). One factor design (Response surface methodology) approach was used to determine the some physicochemical, rheological, bioactive, color and sensory properties of newly formulated pestil products. Also, an optimization study was performed to reveal the most-liked samples using the sensory analysis results. Dry matter levels ranged between 86.87 and 96.55 g/100g while the protein contents were in the range of 4.18-5.91 g/100g. Maximum and minimum total phenolic and antioxidant activity levels of the samples were observed for the samples coded as R4 and R5 with 1471.93-887.91 mg GAE/kg and 17701.65-12684.09 mg AAE/kg, respectively. The dynamic rheological properties of the pestil samples were significantly affected by the rice flour addition (p < 0.05). The optimization results showed that the best pestil formulation can be produced by incorporating 0.44 g/100g rice flour. In conclusion, the rice flour could be assisted to pestil production in the formulation for better pestil production.Öğe Effect of thermosonication and thermal treatments on antidiabetic, antihypertensive, mineral elements and in vitro bioaccessibility of bioactive compounds in freshly squeezed pomegranate juice(Springer, 2022) Yikmis, Seydi; Ozer, Hayrettin; Levent, Okan; Col, Basak Gokce; Erdal, BernaPomegranate fruit and its products have been recognized as 'miracle fruit' due to their nutritional content, organoleptic properties and health benefits. There is no detailed study about the optimization of thermosonication (TS) conditions for the popular drink, freshly squeezed pomegranate juice. Bioactive components in freshly squeezed pomegranate juice treated with thermosonication were increased using the response surface method (RSM) and artificial neural network (ANN). ANN had higher correlation than RSM and as a result of optimization, thermosonication treatment conditions of 49.50 degrees C, 10.5 min and 72.50% amplitude were determined.Thermosonication-treated pomegranate juice (TS-PJ) had higher antidiabetic and antihypertensive effects than thermal pasteurized pomegranate juice (P-PJ). TS did not affect physicochemical parameters (p > 0.05). Both treatments reduced the microbial load after treatment and TS-PJ was superior in terms of sensory attributes. As a result of thermosonication treatment, increases in Ca, Fe and Na elements were detected. For in vitro simulated gastrointestinal medium TS-PJ better preserved the bioavailability of bioactive compounds. The results obtained may be useful for the industrial production of thermosonication-treated pomegranate juice. [GRAPHICS] .Öğe 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, OkanSimple 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.Öğe Evaluation of purple onion waste from the perspective of sustainability in gastronomy: Ultrasound-treated vinegar(Elsevier, 2022) Yikmis, Seydi; Erdal, Berna; Bozgeyik, Esra; Levent, Okan; Yinanc, AbdullahSustainable gastronomy is an important concept that improves the health and nutritional quality of society by supporting the preparation, production, and consumption of foods with environmental awareness. Purple onion (Allium cepa) is a plant with rich bioactive properties, which is well known for its use in the field of gastronomy. In this study, for sustainable gastronomy, vinegar production was carried out using the traditional method and different methods using purple onion waste collected from restaurant businesses. At the same time, ultrasound technology was used to improve the nutritional properties of the vinegar, and some properties were compared with thermally pasteurized and untreated vinegar. The bioactive components of purple onion vinegar were enriched by ultrasound using response surface methodology (RSM). The maximum optimization result for the bioactive components was achieved at 58.2 amplitude and 6.4 min. The antihypertensive and antidiabetic effects of ultrasound-treated purple onion vinegar (UT-POV) were enhanced. The most commonly detected polyphenols, such as gallic acid, catechin, protocatechuic acid and hydroxybenzoic acid, increased with ultrasound treatment. K and Zn minerals were enriched in the UT-POV sample. UT-POV has less effect on volatile compounds than thermally pasteurized purple onion vinegar (P-POV). Our results show that UT-POV significantly impairs the proliferation of HGC-27 cells. Purple onion vinegar has strong anticancer and antimicrobial effects. Purple onion vinegar treated with ultrasound was evaluated positively for sustainable gastronomy.Öğe Farklı kurutma yöntemlerinin 12-Kadıoğlu kayısı çeşidinin uçucu organik bileşenleri üzerine etkisi(2019) Kaplan, Mustafa; Levent, OkanÖz: Malatya kayısısı tıbbi ve aromatik yönüyle önemli bir meyvedir. 12-Kadıoğlu kayısı çeşidinin orijini Malatya olup,sofralık ve kurutmalık olarak değerlendirilmektedir. Beslenme fizyolojisi açısından önem arzeden kayısı, temelbeslenme öğelerini içermesinin ötesinde insan fizyolojisi ve metabolik fonksiyonları üzerinde sağlık vehastalıkların oluşmasını önlemede ilave faydalar sağlamaktadır. İnsan beslenmesinde kayısı gibi antioksidankapasitesi yüksek gıdaların kullanılması özendirilmektedir. Malatya dünya taze kayısı üretiminde %12 ve kurukayısı üretiminde ise yaklaşık %65’lik bir paya sahiptir. Bu çalışmada, farklı kurutma yöntemlerinin (güneştekurutma, kükürtleme işleminden sonra güneşte kurutma ve fırın kurutucuda kurutma) 12-Kadıoğlu kayısı çeşidininuçucu organik bileşik profili üzerine etkisi incelenmiştir. Kurutma ve kükürtleme işlemi uçucu organik bileşiklerüzerinde önemli derecede etkili olmuştur. Kükürt uygulaması ve miktarına bağlı olarak uçucu organik bileşiklerinmiktarının azaldığı belirlenmiştir. Uçucu organik bileşik miktarlarındaki değişim üzerinde farklı kurutmayöntemlerinin istatistiksel olarak (p<0.05) önemli etkisi olduğu tespit edilmiştir.Öğe Gün kurusu Malatya kayısılarının naturel bileşikler ile raf ömrünün uzatılması(İnönü Üniversitesi, 2011) Levent, OkanBu çalışmada doğal koruyucu bileşikler olarak bilinen tarçın ve karanfil esansiyel yağlarının hiçbir kimyasal işleme tabi tutulmadan doğrudan güneş altında bekletilerek elde edilen gün kurusu kayısılar üzerindeki antimikrobiyal etkilerinin incelenmesi amaçlanmıştır. Bu amaçla ortalama %21 nem içeriğine sahip gün kurusu kayısılar rehidrasyon işlemi ile orta nemli hale getirilmiştir. Elde edilen orta nemli gün kurusu kayısılar farklı konsantrasyonlarda esansiyel yağ içeren ağzı kapalı poşetlerde belirli sürelerde bekletilmiştir. Bu amaçla her biri 500, 1000 ve 2000 µL miktarında yüksek saflıkta tarçın ve karanfil yağları içeren poşetler hazırlanmıştır. Hazırlanan poşetlere örnekler konulup ağızları kapatılmış ve oda sıcaklığında depolanmıştır. Toplam sekiz hafta depolama sürecinde analizler haftalık yapılmıştır. Sonuçlar kontrol örneklerine karşı incelenmiş ve esansiyel yağların etkisi belirlenmiştir. Bu çalışmada incelenen parametreler; nem miktarındaki değişim, yüzey rengi değişimi, toplam asitlik değerindeki değişim, pH değerindeki değişim, toplam aerobik mezofil bakteri (TAMB) sayısındaki değişim, toplam maya-küf miktarındaki değişim, tekstürel ve duyusal özelliklerdeki değişimdir. Bulunan sonuçlara göre depolama süresi boyunca nem ve pH değerlerinde düzenli bir azalma ve titrasyon asitliği değerinde düzenli bir yükselme görülmüştür. Tüm örneklerin L, a ve b değerlerinde depolama boyunca azalma meydana gelmiştir. TAMB ve maya-küf sayısında ilk 4 hafta boyunca azalma görülürken, 4. haftadan sonra artış gözlemlenmiştir. Bu artış en fazla kontrol örneğinde, en az K2000 ve T2000 örneklerinde görülmüştür. Sonuç olarak TAMB ve maya-küf gelişimine karşı en fazla etki 2000 µL karanfil ve tarçın esansiyel yağları içeren örneklerde görülmüştür. Duyusal özellikler açısından en uygun değerler 1000 µL tarçın esansiyel yağı içeren örnekte bulunmuştur.Öğe 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, DemetGrape 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.Öğe Impact of UV-C and thermal pasteurization on bioactive compounds, sensory characteristics and aroma profile of traditionally produced koruk vinegar(M H Schaper Gmbh Co Kg, 2022) Gok, Sila Barut; Yikmis, Seydi; Levent, Okan; Karatas, SelenThe aim of the study was to examine the effects of UV-C light applied by a designed reactor on bioactive components of traditionally produced koruk vinegar. Furthermore, microbial load, 5-HMF content, the volatile compounds, sensorial attributes and colour of vinegar were assessed. A reduction of 1.29-log CFUmL(-1) was achieved in total aerobic bacteria by applying a dose of 262.4 mJcm(-2). A total of 22 volatile compounds were determined in the traditionally produced vinegar. Among bioactive compounds, only total phenolic content changed significantly during UV-C treatment while antioxidant activity, total flavonoid and ascorbic acid content was not affected. Although the characteristic pungent sensation, aromatic intensity and richness in aroma of pasteurized vinegar significantly decreased, a non-significant difference in the sensorial properties was determined in all UV-C irradiated vinegar. UV-C treatment has potential for non-thermal pasteurization of koruk vinegar compared to thermal one due to the more preservative of its fresh-like characteristics.Öğe KARABUĞDAY (Fagopyrum esculentum) UNU İLE ZENGİNLEŞTİRİLMİŞ DUT PESTİLLERİNİN BAZI FİZİKO-KİMYASAL, RENK, BİYOAKTİF VE DUYUSAL ÖZELLİKLERİNİN ARAŞTIRILMASI(2022) Levent, Okan; Yüksel, FerhatBu çalışmanın amacı farklı konsantrasyonlarda (0-12 g/100g) karabuğday unları (Fagopyrum esculentum) ile zenginleştirilmiş dut pestillerin bazı fiziko-kimyasal, renk, biyoaktif ve duyusal özelliklerini araştırmaktır. Dut pestillerin protein içerikleri 5.87-6.89 g/100g aralığında değişmiş ve karabuğday unu ilavesiyle anlamlı bir artma bulunmuştur (P<0.01). Karabuğday unu ilavesiyle dut pestillerinin viskozite içerikleri anlamlı oranda artmıştır (P<0.01). Örneklerin hidroksimetilfurfural (HMF) değerleri 3.95 ile 4.81 mg/kg aralığında tespit edilmiş ve karabuğday unu ilavesiyle anlamlı bir artma saptanmıştır (P<0.01). Maksimum toplam fenolik madde içeriği E kodlu örnekte (1622.56 mg GAE/kg) bulunurken minimumu toplam fenolik madde içeriği ise A kodlu örnekte (936.22 mg GAE/kg) tespit edilmiştir. Genel olarak karabuğday ilavesi ile örneklerin duyusal skorlarında anlamlı bir artış belirlenmiştir (P<0.01). B Kodlu çalışma dizaynı (10 g/100g karabuğday unu içeren) panelistler tarafından en beğenilen deneme tasarımı olarak tespit edilmiştir. Bu çalışmada karabuğday unu kullanılarak çölyak hastalarına uygun, genel kabul görmüş ve alternatif bir pestil üretilmiştir.Öğe Malatya kayısılarından elde edilen kayısı soslarının fiziksel, kimyasal, uçucu organik bileşikler ve reolojik özellikleri üzerine proses koşullarının etkisi(İnönü Üniversitesi, 2017) Levent, OkanBu çalışmada Malatya kayısılarının kayısı pulpu ve kayısı sosuna işlenmesi sırasında proses aşaması ve proses şartlarına bağlı olarak fiziksel, kimyasal, uçucu organik bileşikler ve reolojik özelliklerinde meydana gelen değişimler belirlenmiştir. İlk olarak kayısının pulpa işlenmesinde farklı proses aşamalarından (kayısı, mayşe, ısıtılmış mayşe, pulp ve posa) örnekler alınmıştır. Kayısının pulpa işlenmesi ile birlikte pH, kuru madde ve briks değerlerindeki değişim istatistiksel olarak önemli (P˂0.05), titrasyon asitliği değerindeki değişim ise önemsiz (P˃0.05) bulunmuştur. Toplam karotenoid, antioksidan aktivite ve toplam fenolik madde içeriği pulpa işleme ile birlikte azalmış ve bu azalmanın istatistiksel olarak önemli (P˂0.05) olduğu tespit edilmiştir. Örneklerde saptanan baskın organik asitin sitrik asit olduğu gözlemlenmiştir. Askorbik asit içeriği pulpa işleme ile birlikte %64.47 oranında azalmıştır. Toplamda 38 adet uçucu organik bileşik belirlenmiş ve proses aşamasının uçucu organik bileşikler üzerine etkisinin önemli olduğu görülmüştür. İkinci olarak farklı haşlama sıcaklığı (85°C-95°C), haşlama süresi (5dk-10dk) ve elek çapı (1mm-3mm) işlemleri uygulanarak kayısı pulpu ve kayısı sosu üretilmiştir. Üretilen pulp ve soslar +4°C'de 2 ay boyunca depolanmış ve 0, 15, 30, 45 ve 60. günlerde örneklerin analizleri gerçekleştirilmiştir. Pulp ve sos örneklerinin fiziksel ve kimyasal özelliklerinde meydana gelen değişim üzerinde haşlama sıcaklığı, haşlama süresi, elek çapı ve depolama süresinin etkili olduğu ve bu değişimlerin istatistiksel olarak önemli (P˂0.05) olduğu saptanmıştır. Haşlama sıcaklığı, haşlama süresi ve depolama süresinin artışı ile birlikte pulp ve sos örneklerinin viskozite, dinamik viskoz modül (G") ve dinamik elastik modül (G') değerlerinin azaldığı, elek çapının artışı ile bu değerlerin artış gösterdiği belirlenmiştir. Örneklerin akış özelliklerinin belirlenmesinde en uygun modelin (R2˃0.97) Herschel-Bulkley olduğu tespit edilmiştir. Pulp örneklerinde 43 adet, sos örneklerinde ise 49 adet uçucu organik bileşik belirlenmiş ve farklı proses şartlarının uçucu organik bileşik oluşumu üzerine önemli etkisinin olduğu gözlemlenmiştir.Öğe Modeling and optimization of bioactive compounds from jujube (Ziziphus jujuba Mill.) vinegar using response surface methodology and artificial neural network: Comparison of ultrasound processing and thermal pasteurization(Wiley-Hindawi, 2022) Yikmis, Seydi; Altiner, Dilek D.; Ozer, Hayrettin; Levent, Okan; Celik, Guler; Col, Basak G.In recent years, vinegar varieties have been preferred by consumers because of their beneficial effects on human health. Vinegar contains different bioactive components and antioxidants according to the fruit or vegetable used as raw materials. In this study, three different samples of jujube vinegar-traditional jujube vinegar (TJV), pasteurized jujube vinegar (PJV), and ultrasound-treated jujube vinegar (UJV)-were studied. Ultrasound parameters were determined as 6.2 min and 60.6% amplitude. Response surface methodology (RSM) and artificial neural network (ANN) showed a high correlation. After ultrasound treatment, the bioactive components in the UJV samples increased compared with the TJV samples. Caffeic and ferulic acids were identified as the dominant phenolic components in jujube vinegar samples. Jujube vinegar samples contained 22-27 volatile compounds. As a result of the study, ultrasound treatment applied to jujube vinegar positively affected phenolic components, organic acids, volatile components, and mineral content, allowing for the development of a new healthy product. Practical Applications The effects of ultrasound processing on jujube vinegar were investigated in this study. The bioactive qualities of jujube vinegar were enriched by ultrasound. ANN outperformed RSM in terms of correlation.. Mineral and phenolic compounds were affected by ultrasound treatment. Caffeic and ferulic acids are major phenolics in jujube vinegar. The application of ultrasound to jujube vinegar was found to be effective.Öğe Moderate temperature and UV-C light processing of Uruset apple juice: Optimization of bioactive components and evaluation of the impact on volatile profile, HMF and color(Wiley, 2021) Yikmis, Seydi; Gok, Sila Barut; Levent, Okan; Kombak, EsengulIn this study, the aim was primarily to optimize the process conditions for the enrichment of bioactive components in Uruset apple juice with UV-C light and moderate heat treatment. UV-C light was applied to Uruset apple juice at five different UV-C doses between 84.6 and 169.1 mJ/cm(2) using a batch benchtop UV-C reactor and five different temperatures (40, 45, 50, 55, and 60 degrees C). Total phenolic content (TPC), total flavonoid content (TFC), total antioxidant capacity (1,1-diphenyl-2-picrylhydrazyl [DPPH]), cupric reducing antioxidant capacity (CUPRAC), ascorbic acid and total anthocyanin content (TAC) were evaluated for optimization (response surface methodology) of process conditions. The effect of moderate temperature-UV-C light (40 degrees C and 97.33 mJ/cm(2)) on the HMF (hydroxymethylfurfural) content, optical microstructure and color value of the Uruset apple juice (UUA), fresh Uruset apple juice (FUA) and pasteurized Uruset apple juice (PUA) were then evaluated. At the end of the optimization, TPC (852.83 mg GAE/L), TFC (539.91 mg CE/L), DPPH (71.97%), CUPRAC (79.17%), ascorbic acid (5.96 mg/100 mL), and TAC (211.71 mg/L) were determined. The PUA sample obtained a higher score than the UAA sample in terms of total color change (Delta E). As a result, UV-C light and moderate heat treatment of Uruset apple juice was found to be successful. Practical Applications Fresh apple juices are important sources of bioactive components such as phenolics, carotenoids, vitamin C, and organic acids. The results provided in the study by the combination of moderate heat and UV-C light could be suggested as an alternative pasteurization process in order to prevent and/or reduce the negative effect on nutritional and sensorial properties of juice of using the heat pasteurization process alone. The number of studies related to preservation of fresh apple juice in terms of Uruset apple variety is fairly limited. Furthermore, the reactor used in the study could be transferred to the fruit juice industry after a scaling-up feasibility study.Öğe Optimization of Bioactive Components in Fresh Red Watermelon Juice of Ultrasound Assisted Extraction Conditions With Response Surface Methodology(2022) Levent, Okan; Yıkmış, Seydi; Tokatlı Demirok, NazanIn this study, optimization of bioactive components in fresh red watermelon juice which was applied ultrasound for different amplitude and time with response surface methodology (RSM) was performed. As a result of the optimization, lycopene, ascorbic acid, total phenolic content and DPPH were determined as 28.74 mg/100 mL, 4.34 mg/100 mL, 122.2 mg GAE/L and 54.26%, respectively. When compared to the fresh red watermelon juice samples applied ultrasound with control samples, it was found that lycopene, total phenolic content and DPPH values increase and ascorbic acid content decreased.Öğe Organic cherry laurel (Prunus laurocerasus) vinegar enriched with bioactive compounds with ultrasound technology using artificial neural network (ANN) and response surface methodology (RSM): Antidiabetic, antihypertensive, cytotoxic activities, volatile profile and optical microstructure(Wiley, 2021) Yikmis, Seydi; Bozgeyik, Esra; Levent, Okan; Aksu, HarunThis research aimed to enrich the bioactive components of organic cherry laurel vinegar with ultrasound and to examine the correlation between artificial neural network (ANN) and response surface methodology (RSM), and compare some of the quality parameters of bioactive-enriched organic cherry laurel vinegar (UT-CLV), thermally pasteurized cherry laurel vinegar (P-CLV), and unprocessed organic cherry laurel vinegar (CLV). UT-CLV preserved and improved its volatile aroma profile more than the P-CLV sample. With ultrasound treatments, it provided positive effects on the antidiabetic and antihypertensive activities of organic cherry laurel vinegar. Also, organic cherry laurel vinegar was found to significantly inhibit the viability of prostate cancer cells, but not breast and lung cancer cells. As a result, it has been found that ultrasound technology enriches the bioactive components of organic cherry laurel vinegar according to thermal pasteurization and is successful in increasing its antidiabetic and antihypertensive effects. Novelty impact statement Bioactive components of organic cherry laurel vinegar were enriched with ultrasound treatment. Its antidiabetic, antihypertensive, and anticarcinogenic effects were found to be successful with ultrasound treatment. ANN and RSM had high prediction accuracy in different bioactive components.Öğe 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 TokatliOnion (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.
