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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 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 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 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 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.
