A comparative study of compositional, antioxidant capacity, ACE-inhibition activity, RP-HPLC peptide profile and volatile compounds of herbal artisanal cheeses

Basit Öğe Kaydı
dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authoridSULEJMANI, Erhan/0000-0001-5940-3566
dc.authoridSahingil, Didem/0000-0002-7354-0679
dc.authorwosidŞahingil, Didem/ABG-8429-2020
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.authorwosidSULEJMANI, Erhan/AAL-7475-2020
dc.contributor.authorSulejmani, Erhan
dc.contributor.authorSahingil, Didem
dc.contributor.authorHayaloglu, Ali Adnan
dc.date.accessioned2024-08-04T20:48:50Z
dc.date.available2024-08-04T20:48:50Z
dc.date.issued2020
dc.departmentİnönü Üniversitesien_US
dc.description.abstractThe effect of aromatic herbs on the RP-HPLC peptide profile, angiotensin l-converting enzyme-inhibitory (ACE-i) activity, antioxidant capacity and volatile compounds in artisanal cheeses was investigated. Three representative artisanal cheeses (white brined, beaten and Kashkaval cheeses) were produced using aromatic herbs (Mentha longifolia, Origanum vulgare, Thymus longicaulis, Alium sativum, Petroselinum crispum, Capsicum annuum). Compared with control group, herbal cheeses (except white cheese with garlic and parsley) revealed a significant increase in antioxidant activity. The highest ACE-i activity was noticed in 60 days of ripening with a mean value of 98.72% in goat beaten cheese and 97.78% in Kashkaval cheese enriched with peppers. One hundred and one volatile compounds, mainly acids, esters and alcohols, were identified in significantly higher amounts in cheeses made with herbs and contributed to the development of the overall aroma perception. (C) 2020 Elsevier Ltd. All rights reserved.en_US
dc.description.sponsorshipErasmusthorn Project IFCHEESE [20171-TR01-KA205-044201]en_US
dc.description.sponsorshipThis study was supported by Erasmusthorn Project IFCHEESE, 20171-TR01-KA205-044201. The technical assistance of Scientific Research Unit at Inonu University (Malatya, Turkey) is gratefully acknowledged.en_US
dc.identifier.doi10.1016/j.idairyj.2020.104837
dc.identifier.issn0958-6946
dc.identifier.issn1879-0143
dc.identifier.scopus2-s2.0-85089895256en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.idairyj.2020.104837
dc.identifier.urihttps://hdl.handle.net/11616/99491
dc.identifier.volume111en_US
dc.identifier.wosWOS:000577509700015en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofInternational Dairy Journalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectFatty-Acid-Compositionen_US
dc.subjectTurkish White Cheeseen_US
dc.subjectI-Converting-Enzymeen_US
dc.subjectSensory Propertiesen_US
dc.subjectAdjunct Culturesen_US
dc.subjectGoat Cheeseen_US
dc.subjectProteolysisen_US
dc.subjectSpicesen_US
dc.subjectBovineen_US
dc.subjectMilken_US
dc.titleA comparative study of compositional, antioxidant capacity, ACE-inhibition activity, RP-HPLC peptide profile and volatile compounds of herbal artisanal cheesesen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu