The effect of fermentation process on bioactive properties, essential oil composition and phenolic constituents of raw fresh and fermented sea fennel (Crithmum maritimum L.) leaves

800-804The influence of fermentation on antioxidant activity, total phenol, total flavonoid and phenolic compounds of sea fennel and also volatile compounds of sea fennel essential oil was investigated and compared with fresh samples. Antioxidant activity, total fenolic and flavonoid contents decresed from 89.79 to 63.13%; from 259.58 to 77.92 mg/100 g; from 2114.67 to 390.50 mg/100 g, respectively. Twenty-six and thirty-three components of sea fennel oils were identified in raw and fermented sea fennel, accounting to about 99.99% and 99.44% of the total oil, respectively. The raw and fermented sea fennel leaves contained 22.31 and 1.32% sabinene, 12.08% and 7.45% limonene, 10.30% and 11.61% β-phellandrene, 8.59% and 9.17% (Z)-β-ocimene, 7.08% and 3.55% α-pinene, 28.36% and 42.05% γ-terpinene, 2.57% and 8.64% terpinene-4-ol, respectively. Dominant phenolic compounds were (+)-catechin, gallic acid, 3,4-dihydroxybenzoic acid and p-coumaric acid. Generally, all of the phenolic compounds reduced the effect of microorganisms during,. However, essential oil contents of sea fennel were not effected from fermentation process

The effect of fermentation process on bioactive properties, essential oil composition and phenolic constituents of raw fresh and fermented sea fennel (Crithmum maritimum L.) leaves

The influence of fermentation on antioxidant activity, total phenol, total flavonoid and phenolic compounds of sea fennel and also volatile compounds of sea fennel essential oil was investigated and compared with fresh samples. Antioxidant activity, total fenolic and flavonoid contents decresed from 89.79 to 63.13%; from 259.58 to 77.92 mg/100 g; from 2114.67 to 390.50 mg/100 g, respectively. Twenty-six and thirty-three components of sea fennel oils were identified in raw and fermented sea fennel, accounting to about 99.99% and 99.44% of the total oil, respectively. The raw and fermented sea fennel leaves contained 22.31 and 1.32% sabinene, 12.08% and 7.45% limonene, 10.30% and 11.61% β-phellandrene, 8.59% and 9.17% (Z)-β-ocimene, 7.08% and 3.55% α-pinene, 28.36% and 42.05% γ-terpinene, 2.57% and 8.64% terpinene-4-ol, respectively. Dominant phenolic compounds were (+)-catechin, gallic acid, 3,4-dihydroxybenzoic acid and p-coumaric acid. Generally, all of the phenolic compounds reduced the effect of microorganisms during,. However, essential oil contents of sea fennel were not effected from fermentation process

Mineral contents of traditional breads enriched with floral honey

223-226<span style="font-size:9.0pt;font-family: " times="" new="" roman";mso-fareast-font-family:"times="" roman";mso-bidi-font-family:="" "times="" roman";mso-ansi-language:en-us;mso-fareast-language:en-us;="" mso-bidi-language:ar-sa"="" lang="EN-US">The micro - and macro-element contents of bread with honey were determined by Inductively Coupled Plasma Atomic Emission Spectrometry (ICP-AES). Molibden (Mo), cadmium (Cd), crom (Cr) and nickel (Ni) contents of breads were found that 1 mg/Kg. B contents of breads was determined between 2.54 mg/Kg to 3.83 mg/Kg. It was found partly high according to control group. Zinc (Zn) contents of breads ranged from 6.89 to 9.29 mg/Kg. Calcium (Ca), iron (Fe), potassium (K), magnesium (Mg) and sulphur (S) in breads were established as the macro-element. Ca contents of breads changed between 247 to 366 mg/Kg. The highest Ca content was found at bread with honey 15%. Fe (except 15%), K (except 15%), Mg, Mn, phosphours (P) and S contents of breads were generally decreased with increasing of honey concentrations. While K contents of breads with honey change between 1402 mg/Kg to 1570 mg/Kg, P contents of samples ranged from 835 to 1203 mg/Kg.</span

The effect of harvest time and varieties on total phenolics, antioxidant activity and phenolic compounds of olive fruit and leaves

The effect of harvest periods on total phenol, antioxidant activity, individual phenolic compounds of fruit and leaves of Tavşan Yüreği, Memecik, Edremit, Ayvalık and Gemlik olive varieties grown in Turkey were investigated. The highest total phenol (317.70\ua0mg/100\ua0g and 2657.81\ua0mg/100\ua0g) were observed in Tavşan Yüreği olive fruit and Ayvalık leaves harvested in December, respectively. The highest antioxidant activities (83.84%) were determined in Edremit fruit harvested in August and 83.33% in either Edremit olive leaves harvested in November and Tavşan Yüreği leaves harvested in December. The olive fruit contained gallic acid ranging from 7.18\ua0mg/100\ua0g (August) to 35.85\ua0mg/100\ua0g (December) in case of Ayvalık and 2.09\ua0mg/100\ua0g (November) to 21.62\ua0mg/100\ua0g (December) in Edremit. Gemlik olives showed higher gallic acid contents compared to the other varieties, however it depended significantly on harvest time in all cases. 3,4-Dihydroxybenzoic acid contents ranged from 33.11\ua0mg/100\ua0g (October) to 25.17\ua0mg/100\ua0g (September) in Memecik olives; 12.17\ua0mg/100\ua0g (August) to 33.11\ua0mg/100\ua0g (December) in case of Tavşan Yüreği olives depending on harvest time. The 3,4-dihydroxybenzoic acid contents of Memecik leaves ranged between 122.25\ua0mg/100\ua0g (September) to 196.58\ua0mg/100\ua0g (August) and that of Tavşan Yüreği leaves changed between 99.38\ua0mg/100\ua0g (November) and 179.90\ua0mg/100\ua0g (August). The leaves of these two varieties contained significantly (p < 0.01) higher 3,4-dihydroxybenzoic acid contents than other varieties. The highest gallic acid (144.83\ua0mg/100\ua0g) was detected in Memecik leaves (September) whereas lowest were found in Gemlik leaves collected in October

The effects of conventional heating on phenolic compounds and antioxidant activities of olive leaves

Phenolic compounds, antioxidant activities and total phenolic contents of leaves from different olive varieties (Gemlik, Kalamata, Yağlık and Sarıulak) were evaluated after conventional drying at different temperatures (50, 60, 70 and 80\ua0°C). The drying process resulted in non-significant effects on olive leaves. The phenolic contents however, varied with drying temperature. The contents of minor total phenolics in Gemlik, Kalamata and Sarıulak leaves were 1457.6, 1899.3 and 2179.8\ua0mg\ua0GAE/100\ua0g, respectively when dried at 60\ua0°C. The highest total phenolic reduction (23.2%) was observed in Kalamata leaves after drying at 80\ua0°C. The major phenolic compounds in olive leaves were gallic acid (101.2–439.7\ua0mg/100\ua0g), 3,4-dihydroxybenzoic acid (66.7–460.4\ua0mg/100\ua0g), (+)-catechin (39.2–667.8\ua0mg/100\ua0g), 1,2-dihydroxybenzene (15.8–584.8\ua0mg/100\ua0g) and quercetin (33.1–277.7\ua0mg/100\ua0g). It was observed that olive leaves from different varieties are rich in phenolic compounds which are sensitive to heat and varied with drying temperature

Determination of Antioxidant Activity, Phenolic Compound, Mineral Contents and Fatty Acid Compositions of Bee Pollen Grains Collected from Different Locations

The objective of the present work was to investigate the influence of locations on bioactive propertiest, phenolic compounds and mineral contents of bee pollens. The oil content of pollen grains changed between 3.50% (Alanya) and 6.85% (Russia-Perm Region). The highest total phenolic content (720 mg/100g) and antioxidant activity values (81.4%) were observed in pollens obtained from the Russia-Perm Region and Alanya districts, respectively. Additionally, the highest carotenoid was found in a pollen sample collected from Karaman (Sarıveliler) (98.6 mg/g). The major phenolic compounds were (+)-catechin (66.75-337.39 mg/100g) and quercetin (61.2-1221.7 mg/100g) in all pollen samples. The pollen samples were observed to be a significant source of potassium (3846-6287 mg/kg), phosphorus (2947-5010 mg/kg), calcium (1022-2424 mg/kg) and sulfur (1744-2397 mg/kg). All of the analysis results were significantly affected by supplying locations. The antioxidant activity values of pollens were found partly similar and varied depending on locations. The content of saturated fatty acid (palmitic) was high (20-30%) in the tested pollen samples but did not exceed the content of linoleic acid