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Nazlı Savlak Özlem Çağındı Gizem Erk Birsen Öktem Ergün Köse 《Journal Of Aquatic Food Product Technology》2020,29(6):592-602
ABSTRACT Seabream fish bone powder was produced using different chemical methods and tap water. The effect of different chemical procedures (sodium hydroxide (NaOH); NaOH + citric acid; NaOH + sodium hypochlorite (NaOCl); NaOH + ethanol (EtOH); and NaOH + hydrogen chloride (HCl)) and tap water on proximate composition, yield, mineral composition, color, and sensorial odor was investigated. Despite its high bone powder yield (59.39%), tap water treatment was not an efficient method due to low calcium (Ca2+, 232.13 g/kg) and phosphorus (P, 111.63 g/kg) concentration and heavy fish odor. Sensorial odor analysis of seabream fish bone powder showed that tap water received the lowest scores (1.71/5), while chemically treated samples received sensorial odor scores higher than 4.00, with an average of 4.61, indicating that they had a very slight odor. The best fish bone powder yield was obtained using NaOH treatment (21.46%), where Ca2+ (276.73 g/kg) and P (147.23 g/kg) content was also high. The utilization of chemicals in combination with NaOH did not increase the sensorial odor score of seabream fish powders but resulted in a decrease in powder yield. Moreover, the mineral composition of all chemical processing techniques was comparable. Processing by-products of seabream fillet production with 8% NaOH will contribute to daily Ca2+ and P intake of individuals. 相似文献
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İsmail Hamad Özlem Erol-Dayi Murat Pekmez Evren Önay-Uçar Nazlı Arda 《Plant foods for human nutrition (Dordrecht, Netherlands)》2010,65(1):44-49
The objectives of this study were to examine the free radical scavenging activity and the protective effects against macromolecular
oxidation as well as the cytotoxic activity of Aphanes arvensis aqueous and methanolic extracts. Free radical scavenging activity was determined by DPPH method. The methanolic extract showed
a scavenging activity nearly equivalent to Trolox and Vitamin C and has an IC50 value of 4.54 μg/mL. Total antioxidant capacity was determined by CUPRAC method. The antioxidant capacity of aqueous and
methanolic extract was 0.792 and 1.550 mmol TE/g DWE, respectively. The protective effect of A. arvensis extracts against lipid peroxidation was evaluated using a liposome oxidation system. The methanolic extract was more active
than the aqueous extract. The aqueous extract possessed protective effect against protein oxidation in a dose dependent manner.
Both extracts showed inhibitory effect on DNA oxidation as measured by plasmid relaxation assay. Results presented here indicate
that A. arvensis possess strong antioxidant activity and protective effects with very little cytotoxic effect, and they can therefore be used
as a natural additive in food, cosmetic and pharmaceutical industries. 相似文献
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Yahya?Emin?Demirci Cihan?Inan Asl?han?Günel Dilara?Maytalman Zafer?Mert A.?Tar?k?Baykal ?enay?Vural?Korkut Nazl??Arda Semra?Hasan?ebiEmail authorView author&#;s OrcID profile 《European journal of plant pathology / European Foundation for Plant Pathology》2016,145(4):941-962
Over the last decade, comparative molecular profiling studies between compatible and incompatible plant-pathogen interactions have shown that susceptible response of the host to a pathogen requires factors that promote disease development. In this study, we examined proteome profiles during a compatible interaction between wheat and stripe rust. A 2D-LC system (ProteomeLab PF2D) was used for protein separation and to compare the proteome from infected and control samples. More than 700 protein peaks at each time point were compared between pathogen- and mock-inoculated samples. Selected proteins, with significant differences in abundance were identified by nanoLC-ESI- MS/MS and generated spectra were searched against the wheat protein databases from UniProt, and NCBI and the Puccinia database from The Broad Institute. In total, the identified proteins comprised of 62 % wheat and 38 % Pst proteins. All identified proteins were searched by bioinformatics-based algorithms to detect their subcellular localization and signal peptide motifs which have the potential to catch the candidate effector proteins. The wheat proteins were classified based on their function. Although a compatible interaction, many wheat proteins, such as antioxidants, PRs and cold-responsive proteins, are implicated in defense and stress tolerance. On the pathogen side, 64 proteins were identified, and included some important pathogenicity proteins that can play role in pathogen virulence and suppress the host defense. In addition, we discovered that nine proteins have a signal sequence and three of the hypothetical fungal proteins, PGTG_11681T0, PGTG_07231T0 and CBH50687.1, have been tentatively identified as candidate effectors. 相似文献
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A Serpen E Pelvan C Alasalvar BA Mogol HT Yavuz V Gökmen N Ozcan B Ozçelik 《Journal of agricultural and food chemistry》2012,60(31):7682-7689
Seven grades of black tea [high-quality black tea (grades 1-3) and low-quality black tea (grades 4-7)], processed by ?AYKUR Tea Processing Plant (Rize, Turkey), were examined for their proximate composition, dietary fiber, minerals, and water-soluble vitamins as well as total phenolic content, various antioxidant assays, phenolics (flavanols, alkoloids, condensed phenolics, and phenolic acids), chlorophylls, and carotenoids. Some variations, albeit to different extents, were observed (p < 0.05) among these parameters in seven grades of black tea. With respect to proximate composition, dietary fiber was the predominant compound (ranging from 49.68 to 54.31 g/100 g), followed by protein, carbohydrate, and, to a lesser extent, ash, moisture, and fat. Thirteen minerals, four water-soluble vitamins, six flavanols, two alkoloids, three condensed phenolics, one phenolic acid, two chlorophylls, and two carotenoids were identified in the seven grades of black tea. Total phenol content ranged from 7.52 to 8.29 g of gallic acid equivalents (GAE)/100 g, being lowest in grade 6 and highest in grade 1. With regard to antioxidant activities, a large variation in oxygen radical absorbance capacity (ORAC) values was observed among all grades of black tea (ranging from 777 μmol of trolox equivalents (TE)/g in grade 7 to 1210 μmol of TE/g in grade 3). The present work suggests that high- and low-quality black teas should not be distinguished on the basis of their nutritional and functional characteristics. The combination of nutritional compounds together with functional characteristics renders combination effects that provide the characteristic quality of each grade of black tea. 相似文献
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Arda Serpen Vural Gkmen Nicoletta Pellegrini Vincenzo Fogliano 《Journal of Cereal Science》2008,48(3):816-820
A simple and rapid procedure was developed for the direct measurement of the antioxidant capacity of cereals. It entails grinding of cereals, mixing with 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) reagent, centrifugation and measure of the absorbance. The ABTS reagent was dissolved in a mixture of ethanol:water (50:50, v/v), instead of 100% ethanol, in order to overcome low solubility of water-soluble antioxidant compounds of some cereals. A reaction time of 30 min allowed plateau values to be reached during the antioxidant capacity measurement of cereal samples. The accuracy of the direct procedure was confirmed by measuring, in solid state, the antioxidant activity of pure phenolic compounds.The direct procedure gave results of total antioxidant capacities significantly higher than those determined by the traditional procedure (multiple extraction followed by alkaline hydrolysis) for most whole meal cereals, suggesting that such a procedure was not always sufficient to properly assess the antioxidant capacity of bound phenolic compounds in cereals. The proposed extraction-independent procedure for measuring antioxidant capacity of cereals will facilitate the inter-laboratory data comparison, the construction of reliable antioxidant capacity database and the screening of large sampling of cereals for their nutraceutical characteristics. 相似文献
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Serpen A Capuano E Fogliano V Gökmen V 《Journal of agricultural and food chemistry》2007,55(19):7676-7681
The measurement of antioxidant activity was limited to soluble components to date. Functional groups, which are bound to insoluble matters, may exert antioxidant activity by a surface reaction phenomenon. This hypothesis was tested on the insoluble matters of foods, food ingredients, and Maillard reaction products (MRPs). Insoluble matters were prepared by consecutive washes with water and methanol followed by a lyophilization of the insoluble residue. The measurement was performed by a new procedure using 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrylhydrazil (DPPH) colored radicals. These insoluble matters always showed antioxidant activity. Alkali hydrolysis reduced up to 90% the antioxidant activity of cereal-based insoluble matters, thus confirming that fiber-bound compounds have a major role in their antioxidant activity. The antioxidant activity of the insoluble MRPs was not significantly affected by processing conditions, but severe treatments increased the ratio between insoluble and soluble matters. The contribution of insoluble matter to total antioxidant activity was limited for fruits and vegetables, but it was relevant for cereal-based foods and increased over 50% for dietary-fiber-rich ingredients. 相似文献
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Methanolic extracts of Viscum album ssp. album (mistletoe) grown on different host trees were investigated for their potential antioxidant activity. Scavenging activity was tested by 1,1diphenyl2picrylhydrazyl (DPPH) method and the inhibitory effect on lipid peroxidation was examined by ferric thiocyanate and thiobarbituric acid methods. The extract from mistletoe grown on lime tree in summer showed the highest activity. It was found that antioxidant capacity of the plant differed according to the harvesting time as well as the host tree. 相似文献
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