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1. Impact of coffee silverskin on in vitro viability of kefir culture during storage

Author

Sine Ozmen-Togay, Gunnur Gulkun, Nurcan Degirmencioglu, Metin Guldas, Elif Yildiz, Yasemin Sahan, and Ozan Gurbuz

Subjects
kefir, coffee silverskin, arabica, robusta, dietary fibre, in vitro viability, Dairying, SF221-250
Abstract

Probiotic dairy products must contain a certain level of live probiotic microorganisms at the time of consumption. The number of live microorganisms in kefir culture, which is a mixture of different microorganisms, may change during storage due to various factors. In this study, the effects of adding a novel ingredient coffee bean membrane (CSS-coffee silverskin), on the viability of microorganisms contained in kefir culture were investigated. For this purpose, CSS obtained from 2 different coffee varieties (Arabica and Robusta) was added to kefir samples at 3 different concentrations (0.5, 0.75 and 1.0%) at the beginning of fermentation. It was observed that especially the addition of CSS belonging to the Robusta variety significantly increased the viability of lactic acid bacteria (lactobacilli and lactococci) which accounted for 88-94.10 and 82.37-92.44% respectively. During the storage period of 28 days at 4 °C; it could be observed that kefir enrichment with CSS of both coffee varieties increased the viability of lactobacilli and lactococci after in-vitro digestion, depending on the rate of supplementation. Number of yeasts was decreased during the storage.

Published
2022
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2. Chemical and techno-functional properties of flours from peeled and unpeeled oleaster (Elaeagnus angustifolia L.)

Author

Yasemin Sahan, Duygu Gocmen, Asuman Cansev, Guler Celik, Emine Aydin, Ayşe N. Dundar, Dilek Dulger, F.Betul Kaplan, Asli Kilci, and Seref Gucer

Subjects
Oleaster, Elaeagnus angustifolia L., functional properties, mineral, organic acid, fatty acid, Plant culture, SB1-1110, Botany, QK1-989
Abstract

Oleaster flours were produced from two different genotypes (GO1 and GO2) and methods (peeled oleaster flour: POF and unpeeled oleaster flour: UPOF). Oleaster flour samples (OFs) contained high levels of dietary fibers and micro minerals. The contents of Fe, Cu, B, and Cr in flours obtained from oleaster fruits were higher in UPOF than in POF samples. Palmitic acid was the major fatty acid which was followed by oleic acid and lignoceric acid. All samples contained greater amount of saturated fatty acids (SFA) as compared to mono unsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA). Among seven different organic acids detected, the level of citric acid was the highest and it was followed by malic, acetic and oxalic acids. High nutritional contents of oleaster flour indicated that it is a good source of dietary fiber, micro minerals, as well as organic and fatty acids. The water solubilities (WS) and water absorption capacities (WAC) of oleaster flours were adequate for their utilization. They also seem to have an improving effect on emulsion properties of albumin. These results highlighted that it is possible to use the oleaster flour in some processed foods such as bakery goods, dairy products (ice cream and yoghurt), beverages and confectionery. Moreover, the oleaster flour could also be used in the preparation of low-fat, high-fiber dietetic products due to its high dietary fiber content.

Published
2015
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5. In-vitro bioaccessibility of antioxidant properties of bee pollen in Turkey

Author

Dilek DULGER ALTINER, Sema SANDİKCİ ALTUNATMAZ, Merve SABUNCU, Filiz AKSU, and Yasemin SAHAN

Subjects
Antioxidant, DPPH, phenolics, medicine.medical_treatment, Chemical-Composition, Titratable acid, antioxidant capacity, Propolis, Extracts, functional food, chemistry.chemical_compound, Origin, Functional food, medicine, T1-995, Bioactive Compounds, TX341-641, Food science, Technology (General), ABTS, Capacity, Moisture, Nutrition. Foods and food supply, Chemistry, Phenolic-Compounds, bee pollen, bioaccessibility, Radical Scavenging Activity, Antioxidant capacity, Prevent Lipid Oxidation, Bee pollen, Honeybee-Collected Pollen, Food Science, Biotechnology
Abstract

The study aims to determine certain physicochemical properties (moisture, ash, titratable acidity, pH, and color), total phenolic content, antioxidant capacity (CUPRAC, ABTS, DPPH) and bioaccessibility of 20 bee pollen samples (10 unpackaged and 10 trademarked products in their original packages) sold in Turkey. The total phenolic content of the bee pollen samples was detected as 147.10-462.02 mg GAE/g and bioaccessibility ranged from 36.91% to 77.87%. The highest total value for antioxidant capacity was assessed as 83.24-257.27 μmol TE/g by the CUPRAC method. When the bioaccessibility of the antioxidant capacity of bee pollen was compared among the methods, the highest value (95.76%) was obtained for the sample M by the CUPRAC method. Antioxidant capacity and bioaccessibility of the unpackaged bee pollen samples were lower than those of the trademarked products. Based on overall evaluations, it can be deduced that bee pollen known for its potential beneficial effects on health may well be used as a functional food additive in the production of various food products with its high antioxidant and bioaccessibility features.

Published
2021

6. Utjecaj dodatka srebrne pokožice zrna kave na in-vitro preživljavanje kefirne kulture tijekom skladištenja

Author

Sine Ozmen-Togay, Gunnur Gulkun, Nurcan Degirmencioglu, Metin Guldas, Elif Yildiz, Yasemin Sahan, and Ozan Gurbuz

Subjects
arabica, Dairying, kefir, coffee silverskin, robusta, dietary fibre, in vitro viability, SF221-250, srebrna pokožica zrna kave, Arabica, Robusta, dijetalno vlakno, in vitro raspoloživost
Abstract

Probiotic dairy products must contain a certain level of live probiotic microorganisms at the time of consumption. The number of live microorganisms in kefir culture, which is a mixture of different microorganisms, may change during storage due to various factors. In this study, the effects of adding a novel ingredient coffee bean membrane (CSS-coffee silverskin), on the viability of microorganisms contained in kefir culture were investigated. For this purpose, CSS obtained from 2 different coffee varieties (Arabica and Robusta) was added to kefir samples at 3 different concentrations (0.5, 0.75 and 1.0 %) at the beginning of fermentation. It was observed that especially the addition of CSS belonging to the Robusta variety significantly increased the viability of lactic acid bacteria (lactobacilli and lactococci) which accounted for 88-94.10 % and 82.37-92.44 % respectively. During the storage period of 28 days at 4 °C; it could be observed that kefir enrichment with CSS of both coffee varieties increased the viability of lactobacilli and lactococci after in-vitro digestion, depending on the rate of supplementation. Number of yeasts was decreased during the storage., Probiotički mliječni proizvodi moraju u trenutku konzumacije sadržavati određenu količinu živih probitičkih bakterija. Kefirna kultura sadrži različite vrste mikroorganizama čiji se broj, ovisno o brojnim čimbenicima, može mijenjati tijekom skladištenja. U ovom je istraživanju ispitivan utjecaj dodatka novog tipa funkcionalnog sastojka - srebrne pokožice zrna kave (eng. CSS, coffee silverskin) na raspoloživost mikroorganizama koji čine kefirnu kulturu. U tu svrhu je CSS dobiven iz dvije vrste kave (Arabica i Robusta) dodavan uzorcima kefira u tri različite koncentracije (0,5, 0,75 i 1,0 %) na početku procesa fermentacije. Utvrđeno je kako je prije svega dodatak CSS dobivenog od Robusta vrste značajno utjecao na preživljavanje bakterija mliječne kiseline (laktobacila i laktokoka) koja je iznosila 88,00-94.10 %, odnosno 82,37-92,44 %. Tijekom 28 dana skladištenja na 4 °C utvrđeno je kako obogaćivanje kefira s CSS dobivenim iz obje vrste kave povećava preživljavanje laktobacila i laktokoka u uvjetima in vitro probave, što je uvjetovano količinom dodatka. Također, broj plijesni padao je tijekom skladištenja.

Published
2022

7. List of Contributors

Author

Rocio Abia, Marcia Barbosa Aguila, Miguel Alcaraz, Giancarlo Aldini, Alvaro Alonso, Gerardo Álvarez de Cienfuegos, Joana S. Amaral, Paolo Amirante, Victoria Amores, Angela Amoruso, Paula B. Andrade, I. Andreadou, Alberto Angioni, Aysun Ankan, Lusânia Maria Greggi Antunes, C. Apetrei, María A. Aramendía, Jose Miguel Arbones-Mainar, José L. Arias, Giuseppe Arienti, Sergio Armenta, Nimmer Assy, Nama’a Audi, Sodeif Azadmard-Damirchi, Amaia Azqueta, Diana Badiu, Davide Ballabio, Manoela Ruchiga Balesteros, Evaristo Ballesteros, Décio Sabbatini Barbosa, Alexandra Barbouti, Claudio Bardelli, Eva Batanero, Leslie Baumann, Obdulio Benavente-García, Peter Becker, Alessandra Bendini, Simona Benedetti, Giangiacomo Beretta, Beatriz Bermudez, Maira Bes-Rastrollo, Maria de Lourdes Pires Bianchi, Giuseppe Bisignano, Santos Blanco, George Boskou, Tania Bracci, Laura Bravo, Manuel Brenes, Maria Antonietta Brescia, Evangelos Briasoulis, Sandra Brunelleschi, Remo Bucci, Genevieve Buckland, Susanna Buratti, María I. Buróníó, Matteo Busconi, Rosana Cabello-Moruno, Pierluigi Caboni, Paolo Cabras, Cinzia Caggia, Desiree Camuesco, Jesús Cancelas, Giovambattista Capasso, F. Priego Capote, Soledad Cárdenas, Maria Annunziata Carluccio, Alegria Carrasco-Pancorbo, Rosa Carnuccio, María Pilar Carrera, Antonio Segura Carretero, Francisco Javier Casado, Julián Castillo, Nuria Caturla, Lorenzo Cerretani, Rosa Chillemi, Antonia Chiou, Shin-Geon Choi, Mildred S. Christian, Niki Chondrogianni, Itziar Churruca, Miguel de la Guardia Cirugeda, Antonio de Castro, Raffaele De Caterina, Chiara Cavaliere, Ioanna Chinou, Maria Lisa Clodoveo, Manuel A. Coimbra, Lanfranco S. Conte, M. Stella Cosio, Maria Isabel Covas, Véronique Coxam, Sara C. Cunha, Jose Antonio Curiel, Stefania D’Angelo, Hannelore Daniel, Marie-Jeanne Davicco, Maria Luigia De Bonis, M.D. Luque De Castro, Manuel de la Higuera, Cristina de la Puerta, Blanca de las Rivas, Rafael de la Torre, Debora Delcuratolo, Antonella De Leonardis, Maria De Lucia, Marcone Augusto Leal de Oliveira, Manuel A. de Pablo, Baukje De Roos, Jose A. De Saja, Daniela De Stefano, Giuseppa Di Bella, Isaias Dichi, Robert M. Diener, Verena M. Dirsch, Marco d’Ischia, Fathi Driss, Giacomo Dugo, Paresh C. Dutta, Yutaka Ebizuk, Jamel El-Benna, Francisco J. Esteban, Amparo Estepa, Joaquim C.G. Esteves da Silva, Roberto Fabiani, Roberto Maffei Facino, M.A. Faria, Miguel Faria, José O. Fernandes, Alberto Fernandez-Gutierrez, Rafael Fernández-Montesinos, Mónica Fernández-Navarro, Alfredo Fernández-Quintela, Adriana Ferreira Faria, Montserrat Fitó, Corrado Fogher, Patrizia Foglia, Flavia Franconi, Giuseppe Fregapane, Kazuma Fujimoto, Takehiro Fujise, Pio Maria Furneri, Visitación Gallardo, Patrizia Galletti, Julio Galvez, Aranzazu Garcia, I.M. García, Pedro P. García-Luna, Antonio Garrido-Fernández, Salvador Garrigues, Math J.H. Geelen, Taxiarchis Geladopoulos, Evangelos J. Giamarellos-Bourboulis, Antonia Garrido Frenich, Dimitrios Galaris, Anwarul Hassan Gilani, Chris I.R. Gill, Claudio Giovannini, Jörg Glatzle, Gabriele V. Gnoni, Tommaso Gomes, Aurora Gómez-Rico, Efstathios S. Gonos, Carlos A. Gonzalez, Luis Goya, Maria Grosovski, Guillermo Rodriguez Gutiérrez, Marie-Andrée Hartmann, Yumi Z. Hashim, Xiuli Hu, Francesca Ieri, Efstathios K. Iliodromitis, Ryuichi Iwakiri, M. Emilia Juan, Nick Kalogeropoulos, Curtis Kalua, Arif-ullah Khan, Olha Khymenets, Rena Kosti, Antonia Kotsiou, Dimitrios Th. Kremastinos, Fernando Lafont, Aldo Laganà, Jose Maria Landete, Lara La Pera, Chiara Lapucci, Paola Lavermicocca, Claude Louis Léger, Steven J. Lehotay, Alessandro Leone, Jun Liu, Vincenzo Lo Turco, Sergio Lopez, Adela Lopez de Cerain, Felix Lopez de Felipe, Silvia López-Feria, Herminia López-Garcia de la Serrana, Antonio López-López, Maria Carmen López-Martinez, Jose Lopez-Miranda, Giovanna Loredana La Torre, Ricardo Lucas, José A. Lupiáñez, Rafael Luque, Vincenzo Macciola, Zecharia Madar, Isabel Mafra, Andrea D. Magrì, Antonio L. Magrì, Maria Chiara Maiuri, Willy J. Malaisse, Mariano Mañas, Carlos Alberto Mandarim-de-Lacerda, Caterina Manna, Luisa Mannina, Saverio Mannino, Alberto Marinas, Jose M. Marinas, Federico Marini, Panagiota Markaki, M. Angeles Martín, María Alba Martínez, Miguel A. Martinez-Gonzalez, María Victoria Martínez-Gracia, José Manuel Martinez-Martos, Emilio Martínez-Victoria, Roberta Masella, Marika Massaro, Katerina Mastovska, Raquel Mateos, Michela Mazzoni, Javier Menéndez-Menéndez, Eduardo Medina, Jose M. Medina, Vicente Micol, Emmanuel Mikros, Maria Teresa Mitjavila, Alfredo Montaño, Juan Carlos Morales, Sonsoles Morcillo, Juan José Moreno, Paola Moreno, Sabrina Moret, Javier Moros, Guido Morozzi, Maria-Jose Motilva, Rosario Muñoz, Francisco J.G. Muriana, Daniela Napoli, Alessandra Napolitano, Faris Nassar, Raffaella Nasti, Francesco Natali, Paolo Natalini, Cláudia S. Nunes, George Nychas, M. Beatriz P.P. Oliveira, Yutaka Orihara, Almudena Ortega, Francisca Ortega-García, Jesús Osada, Durmuş Özdemir, Betül Öztürk, Yolanda M. Pacheco, Alistair G. Paice, Carlo A. Palmerini, Demosthenes Panagiotakos, E.Z. Panagou, Lucia Panzella, V.T. Papoti, Vito Michele Paradiso, José Antonio Pariente, Vinood B. Patel, M. Ángeles Peinado, Teresa Maria Pellicanò, Juan Peragon, Francisco Perez-Jimenez, Pablo Perez-Martinez, Javier Sanchez Perona, Anna Piperno, Joana M. Planas, Donatella Pollicino, Valeria Polzonetti, Tiziana Populin, Maria P. Portillo, David Pozo, Paul Prenzler, Pablo G. Prieto, Stefania Pucciarelli, Caroline Puel, Elena Puertollano, María A. Puertollano, Jose Javier Quesada-Granados, Rajkumar Rajendram, María Jesús Ramírez-Expósito, Sonia Ramos, Natividad Ramos-Martos, Cinzia L. Randazzo, Rossana Rando, Russel J. Reiter, Luis Rejano, Hae-Ik Rhee, Kevin Robards, Hector Rodriguez, Maria Elena Rodríguez-Cabezas, Moises Rodríguez-Manero, María L. Rodríguez-Méndez, Rosalía Rodríguez, Rosalia Rodriguez-Rodriguez, Annalisa Romani, Concepción Romero, Maria-Paz Romero, Roberto Romero-Gonzalez, Martin Rose, Mauro Rossi, Annalisa Rotondi, Ian R. Rowland, Adolfina Ruiz, Valentina Ruiz-Gutiérrez, Francesco Russo, Danielle Ryan, Nadia Sabatini, Antonio Sacco, Yasemin Sahan, Marcello Saitta, Maria Desamparados Salvador, Roberto Samperi, Cristina Samaniego-Sánchez, Antonio Higinio Sánchez, Maria Rosa Sánchez-Navarro, Verónica Sancho, Mónica Santos-González, Jorge A. Saraiva, Matteo Scampicchio, Beatrice Scazzocchio, Christoph A. Schmitt, Betty Schwartz, Sebastiano Sciuto, Egeria Scoditti, Rosa M. Seabra, Luca Sebastiani, Anna Laura Segre, Antonio Segura, Maurizio Servili, Ryosuke Shiraishi, Luisa Siculella, Andréa Colado Simão, Giovanni Sindona, Ganapathy Sivakumar, Alexios-Leandros Skaltsounis, Amos B. Smith, Carmela Spatafora, Jeffrey B. Sperry, Mario J. Soares, Federico Soriguer, Rajaventhan Srirajaskanthan, Naïm Stitia, Arantxa Tabernero, Antonio Tagarelli, Fuju Tai, Antonia Tamborrino, C.C. Tassou, Christine Tesseromatis, Roberto Todeschini, Jose S. Torrecilla, Saïda Trikib, Corrado Tringali, Ioannis N. Tsakiris, Aristidis M. Tsatsakis, M.Z. Tsimidou, Nicola A. Uccella, Francisco J. Urbano, Miguel Valcarcel, Félix Valencia-Serrano, Patrícia Valentão, Isabel Valverde, Lourdes M. Varela, Rosaria Varì, Fernando Antonio Simas Vaz, Ariane Vettorazzi, Stefania Vichi, José Luis Martínez Vidal, José M. Villalba, Mayte Villalba, María L. Villanueva-Peñacarrillo, Silvia Vincenzetti, Alberto Vita, Giovanna Vlahov, Wei Wang, Edmund Weisberg, Uwe Wenzel, Se-Ra Won, Bin Wu, María Dolores Yago, Dimitrios Zabaras, Vincenzo Zappia, Antonio Zarzuelo, and Luyong Zhang

Published
2010

8. ORGANİK VE KONVANSİYONEL OLARAK ÜRETİLEN SIZMA ZEYTİNYAĞLARININ BAZI FENOLİK İÇERİKLERİNİN KARŞILAŞTIRILMASI

Author

Yasemin Şahan, Güler Çeli̇k, and Esra Doğangün

Subjects
zeytinyağı, oleuropein, hidroksityrosol, organik üretim, lc-ms, olive oil, hydroxytyrosol, organic production, Technology, Engineering (General). Civil engineering (General), TA1-2040
Abstract

Zeytinyağı, besleyici kalitesi ve organoleptik özellikleri ile Akdeniz diyetinin önemli bir bileşenidir. Buna ek olarak, zeytinyağı bazı kanser türlerinin, kardiyovasküler hastalıkların, diyabet, inflamatuar ve otoimmün hastalıklarının önlenmesinde insan sağlığı üzerinde olumlu etkilere sahiptir. Bu özellikler yalnızca yağ asidi kompozisyonuna bağlı olmayıp, özellikle fenolik bileşiklerin varlığıyla ilgilidir. Sızma zeytinyağlarının (EVOO) fenolik bileşiklerindeki değişiklikler önemli bir kalite kontrol parametresi olabilmektedir. Bu çalışmanın amacı, Türkiye'deki organik ve konvansiyonel olarak elde edilmiş EVOO’nın bazı fenolik bileşiklerindeki değişiklikleri belirlenmesidir. Beş fenolik bileşik oleuropein, hidroksityrosol, tyrosol, kafeik asit ve p-kumarik asit LC-DAD ile belirlenmiş ve ayrıca LC-MS ile doğrulanmıştır. Farklı markalar tarafından üretilen on adet sızma zeytinyağı (organik ve konvansiyonel) analiz edilmiştir. Oleuropein’nin diğer fenolik bileşiklere göre daha yüksek düzeyde olduğu bulunmuştur. Fenolik bileşenler bulunma düzeyleri yüksekten aza doğru sıralandığında, tyrosol, hidroksityrosol, kafeik asit ve p-kumarik asit olarak belirlenmiştir. Organik olarak üretilen sızma zeytinyağlarının oleuropein konsantrasyonu 3,8-39 mg/kg arasında değişmiştir. Sonuç olarak, organik ve konvansiyonel olarak üretilmiş sızma zeytinyağları fenolik içerik açısından karşılaştırıldığında organik olarak üretilenlerin daha yüksek olduğu saptanmıştır.

Published
2017
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