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

Basit Öğe Kaydı
dc.authoridDoguer, Caglar/0000-0003-0059-1819
dc.authoridTürkol, Melikenur/0000-0001-7354-9529
dc.authoridyıkmış, seydi/0000-0001-8694-0658
dc.authorwosidDoguer, Caglar/ABA-3152-2020
dc.authorwosidTürkol, Melikenur/ISV-0542-2023
dc.authorwosidyıkmış, seydi/V-5890-2017
dc.contributor.authorDoguer, Caglar
dc.contributor.authorYikmis, Seydi
dc.contributor.authorLevent, Okan
dc.contributor.authorTurkol, Melikenur
dc.date.accessioned2024-08-04T20:49:24Z
dc.date.available2024-08-04T20:49:24Z
dc.date.issued2021
dc.departmentİnönü Üniversitesien_US
dc.description.abstractColorectal 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.en_US
dc.identifier.doi10.1111/jfpp.15436
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.issue5en_US
dc.identifier.scopus2-s2.0-85102611506en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.1111/jfpp.15436
dc.identifier.urihttps://hdl.handle.net/11616/99822
dc.identifier.volume45en_US
dc.identifier.wosWOS:000630083700001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal of Food Processing and Preservationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subject[No Keywords]en_US
dc.titleAnticancer 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 treatmenten_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu