Yeni teknolojilerle baharatlardan esansiyel yağ ekstraksiyonu ve bu yağların fiziksel, antioksidan ve antimikrobiyal özellikleri

Bu çalışmanın amacı yeni ekstraksiyon teknolojileri kullanılarak Türkiye’de yetişen kekik, defne ve biberiye (esansiyel) uçucu yağlarının eldesidir. Farklı ekstraksiyon metodları ile elde edilen ürün yağ içeriği ve kompozisyonu açısından karşılaştırılmıştır. Ayrıca, farklı ekstraksiyon metodlarıyla elde edilen uçucu yağların antioksidan ve antimikrobiyal özellikleri tespit edilmiştir. Bu çalışmada, kekik ve defne için çözgensiz mikrodalga ekstraksiyonu (ÇME) ve biberiye için mikrodalga yardımlı hidrodistilasyon (MYH) kullanılmıştır. Ayrıca, baharatlardan yağ elde etmek için süperkritik akışkan ekstraksiyonu denenmiştir. Kontrol olarak hidrodistilasyon kullanılmıştır. ÇME ya da süperkritik karbondioksit ekstraksiyon metodlarının, hidrodistilasyonla kıyaslandığında daha fazla kekik uçucu yağı verdiği tespit edilmiştir. ÇME ve hidrodistilasyonla elde edilen uçucu yağların kompozisyonları dolayısıyla antioksidan ve antimikrobiyal aktiviteleri arasında önemli bir fark bulunmazken süperkritik akışkan ekstraksiyonu ile elde edilen yağın kompozisyonu farklı bulunmuştur. ÇME yönteminde hidrodistilasyona göre işlem süresi %80 azalmıştır. ÇME ve hidrodistilasyon yöntemleriyle elde edilen defne yağları arasında verim, antioksidan ve antimikrobiyal aktivite bakımından önemli bir fark bulunmamıştır. ÇME yöntemi kullanıldığında işlem süresinin hidrodistilasyona göre % 55-60 oranında kısaldığı görülmüştür. En yüksek verim süperkritik karbondioksit ekstraksiyonunda elde edilirken, en çok oksijenli bileşen miktarı ÇME yöntemi kullanıldığında elde edilmiştir. Biberiye yaprakları suyu yeterince emmediği için ÇME yöntemi bu bitki için başarılı olmamış ve onun yerine MYH metodu kullanılmıştır. Bu metod, hidrodistilasyona göre işlem süresini % 65 oranında kısaltmıştır. MYH metodu ile hidrodistilasyona ve süperkritik akışkan ekstraksiyonuna göre daha fazla oksijenli bileşen elde edilmiştir. MYH metodu ve hidrodistilasyon ile elde edilen biberiye uçucu yağları antioksidan ve antimikrobiyal aktiviteleri açısından benzerlik göstermiştir. Hidrodistilasyona göre daha kısa sürede daha kaliteli yağ elde edilen çözgensiz mikrodalga ekstraksiyonu kekik ve defne için ve mikrodalga yardımlı hidrodistilasyon biberiye için en uygun ekstraksiyon metodları olarak seçilmiştir.The objective of this study is to extract essential oils of oregano, laurel and rosemary which are widely grown in Turkey by using novel extraction methods. The essential oils obtained from different extraction methods were compared with respect to yield and composition. In addition, the antimicrobial and antioxidant properties of the essential oils obtained using different extraction methods were determined. In this study, solvent free microwave extraction (SFME) for oregano and laurel and microwave assisted hydrodistillation (MAHD) for rosemary were used. In addition, extractions were performed using supercritical carbondioxide extraction (SFE) method. Essential oils were also obtained using hydrodistillation method as control. SFME and supercritical carbondioxide extraction offered significantly higher oregano essential oil yield as compared to hydrodistillation. While no significant difference was obtained in the compositions and consequently antioxidant and antimicrobial activities of oregano essential oils obtained by SFME and hydrodistillation, the composition was quite different in the case of SFE. Conventional process time was reduced by 80% in SFME. No significant differences were obtained between SFME and hydrodistillation with respect to both yield and antioxidant and antimicrobial activities of laurel oil. The process time was reduced by 55-60% when SFME was used. The highest yield was obtained in SFE while the concentration of oxygenated compounds was the highest in SFME. In the extraction of essential oils from oregano (Origanum vulgare L.) and laurel (Laurus nobilis L.) SFME gave good results but it couldn’t be applied for the extraction of essential oil from rosemary. Therefore, in the case of rosemary, MAHD was used. MAHD reduced process time by 65 % as compared to hydrodistillation. Significantly higher amounts of oxygenated compounds were detected in the essential oils extracted by MAHD than by hydrodistillation and SFE. Rosemary essential oils obtained by hydrodistillation and MAHD were not different with respect to their antioxidant and antimicrobial activities. SFME was found to be a simple, time saving method and a good alternative for the extraction of essential oils from oregano and laurel. In rosemary, MAHD can be used as an alternative

Extending in vitro digestion models to specific human populations: Perspectives, practical tools and bio-relevant information

[EN] Background In vitro digestion models show great promise in facilitating the rationale design of foods. This paper provides a look into the current state of the art and outlines possible future paths for developments of digestion models recreating the diverse physiological conditions of specific groups of the human population. Scope and approach Based on a collective effort of experts, this paper outlines considerations and parameters needed for development of new in vitro digestion models, e.g. gastric pH, enzymatic activities, gastric emptying rate and more. These and other parameters are detrimental to the adequate development of in vitro models that enable deeper insight into matters of food luminal breakdown as well as nutrient and nutraceutical bioaccessibility. Subsequently, we present an overview of some new and emerging in vitro digestion models mirroring the gastro-intestinal conditions of infants, the elderly and patients of cystic fibrosis or gastric bypass surgery. Key findings and conclusions This paper calls for synchronization, harmonization and validation of potential developments in in vitro digestion models that would greatly facilitate manufacturing of foods tailored or even personalized, to a certain extent, to various strata of the human population.Shani-Levi, C.; Alvito, P.; Andrés Grau, AM.; Assunção, R.; Barbera, R.; Blanquet-Diot, S.; Bourlieu, C.... (2017). Extending in vitro digestion models to specific human populations: Perspectives, practical tools and bio-relevant information. Trends in Food Science & Technology. 60:52-63. https://doi.org/10.1016/j.tifs.2016.10.017S52636

Hayvansal kaynaklı gıdalarda ısısal işlemlerin protein kalitesi üzerine etkisinin çeşitli yöntemlerle değerlendirilmesi

Proteins occupy a unique status among the constituents of biological matter by virtue of their relatively large size and complex, multif aceted and multireactive structures. These properties of food protein can exert profound changes on the functionality and nutritional quality of the protein. There are a number of degradative reactions resulting from the processing or storage environment which can cause undesirable changes in protein. In this study, nutritive value of the reference protein casein was evaluated by the biological methods using Protein Efficiency Ratio (PER), Net Protein Ratio (NPR), Nitrogen Utilization (NU), and Food Conversation Efficiency (FCE). Moisture, protein contents and in vitro protein digestibility (using three different methods) of casein, raw milk, sterilized milk, dry milk (0 month), stored dry milks (4, 6, 12 and 18 months), raw Rainbow trout, broilled Rainbow trout, smoked Rainbow trout, whey proteins (I and II) and infqnt formulas (I and II) were determined. Available lysine contents of the samples, except for the dry mjllks that were stored four and twelve months, were determined. Protein quality of the samples was evaluated using Chemical Score (CS), Essential Amino Acid Index (EAAI), Modified Essential Amino Acid Index, FA0/WH0 Index, Amino Acid Score (AAS), Protein Digestibility Corrected Amino Acid Score (PDCAAS), Amino Acid Rating (AAR), Relative Amino Acid Rating (RAAR), Protein Digestibility Corrected AAR and RAAR (PDCAAR and PDCRAAR) Calculated-PER and Discriminate Calculated-PER methods. Biological PER, NPR, NU and FCE values of the reference protein casein were found to be 2.63, 4.16, 4.24 and 0.30, respectively. Chemical Scores of allthe samples were found to be lower than the egg protein. Modified Essential Amino Acid Index, on the other hand, was found to be a better indicator of amino acid composition. Available lysine content of dry milk (stored for 18 months) was significantly lower than the available lysine content of raw milk. Broiling and smoking caused significant losses in the available lysine content of the raw Rainbow trout, however broiling and smoking processes had similar effects. Since the production of commercial infant formulas (coded as formula I and II) involved heat treatment, a low availability of lysine was obtained. In vitro protein digestibility of all samples were determined using three different methods which highly correlated with each other. Sterilization of raw milk and processing of dry milk caused an increase, and storage of dry milk for 18 months caused a decrease protein digestibility. Amino Acid Scores of casein, raw milk, dry milk (0 month), dry milk stored for 6 months, raw Rainbow trout, broiled Rainbow trout, and smoked Rainbow trout were found to be 100 %, however Protein Digestibility Corrected Amino Acid Scores of only casein, raw milk and dry milk (0 month) were 100 %. Amino Acid Rating and Relative Amino Acid Rating, recommended for the evaluation of the protein quality of infant formulas were found to be within the given ranges for milk based formulas for formula I but were higher for the sucrose-sweetened formula II. Results with the in vitro digestibility corrected values were found to be in accordance with the literature. Further studies should be done on C-PER and DC-PER methods with a larger group of food protein sources

Determination of In vitro antidiabetic effects, antioxidant activities and phenol contents of some herbal teas

WOS: 000252676400005PubMed ID: 18183488In this research, some herbal teas and infusions traditionally used in the treatment of diabetes in Turkey, have been studied for their antidiabetic effects on in vitro glucose diffusion and phenolic contents and antioxidant activities. Ten aqueous herbal tea extracts were examined using an in vitro method to determine their effects on glucose movement across the gastrointestinal tract. Total phenol content of herbal teas was analyzed by Folin-Ciocalteu's procedure. Antioxidant activities of herbal teas were evaluated by the effect of extracts on DPPH radical and hydrogen peroxide scavenging. Antioxidant activity was defined as the amount of the sample to decrease the initial DPPH center dot concentration by 50% as efficient concentration, EC50. Antiradical activity [AE] was calculated as 1/EC50. Values were evaluated statistically. Results support the view that none of the herbal teas showed antidiabetic effect on glucose diffusion using in vitro model glucose absorption. Teas were arranged in the order of green tea > peppermint > thyme > black tea > relax tea > absinthium > shrubby blackberry > sage > roselle > olive leaves according to their total phenol contents. Among ten herbal teas, green tea had the highest hydrogen-donating capacity against to DPPH radical. Ranking of the herbal teas with respect to their DPPH radical scavenging activity were green tea > peppermint > black tea > thyme > relax tea > absinthium > roselle > olive leaves > sage > shrubby blackberry. It was determined that adding flavoring substances such as lemon, bergamot, clove and cinnamon, which are commonly used in preparation of black tea in Turkey resulted to have synergistic effect on total antioxidant activities of black and peppermint teas. The highest hydrogen peroxide inhibition value (65.50%) was obtained for green tea at a 250 mu l/ml concentration. The H2O2 scavenging activity of herbal teas decreased in the order green tea > peppermint > relax tea > black tea > thyme > olive leaves > sage > absinthium > shrubby blackberry > roselle. In particular, their phenolic compounds and antioxidant activities may be useful for meal planning in type 2 diabetes. They could contribute to sustain plasma antioxidant level because antioxidants present in plants and herbs prevent the development of vascular diseases seen in type 2 diabetes

Bioaccessibility and inhibitory effects on digestive enzymes of carnosic acid in sage and rosemary

WOS: 000438662500105PubMed ID: 29709538In this study, the aim was to determine the bioaccessibilities of camosic acid in sage and rosemary and in vitro inhibitory effects of these samples on lipid and starch digestive enzymes by evaluating the lipase, alpha-amylase and alpha-glucosidase enzyme inhibition activities. The content of carnosic acid in rosemary (18.72 +/- 033 mg/g) was found to be higher than that content of that in sage (3.76 +/- 0.13 mg/g) (p < 0.05). The carnosic acid bioaccessibilities were found as 45.10 +/- 1.88% and 38.32 +/- 0.21% in sage and rosemary, respectively. The tested sage and rosemary showed inhibitory activity against alpha-glucosidase (Concentration of inhibitor required to produce a 50% inhibition of the initial rate of reaction - IC50 88.49 +/- 2.35,76.80 +/- 1.68 mu g/mL, respectively), alpha-amylase (IC50 107.65 +/- 12.64, 95.65 +/- 2.73 mu g/ml, respectively) and lipase (IC50 6.20 +/- 0.63, 431 +/- 0.62 mu g/mL, respectively). Furthermore, to the best of our knowledge, this is the first work that carnosic acid standard equivalent inhibition capacities (CAEIC(50)) for these food samples were determined and these values were in agreement with the I-C50 values. These results show that sage and rosemary are potent inhibitors of lipase, alpha-amylase and alpha-glucosidase digestive enzymes. (C) 2018 Elsevier B.V. All rights reserved.Ege University Council of Scientific Research Projects-BAP [13MUH016]The authors are deeply grateful for the financial support of Ege University Council of Scientific Research Projects-BAP (Project number: 13MUH016). Corresponding Author, S.N.El was a participant in the COST Action FA1005 and is a participant in the COST Action FA1403

Inhibitory effects of chickpea and Tribulus terrestris on lipase, alpha-amylase and alpha-glucosidase (vol 205, pg 163, 2016)

WOS: 00037585660004

Nanoencapsulation of EPA/DHA with sodium caseinate-gum arabic complex and its usage in the enrichment of fruit juice

WOS: 000331026100036In this study, encapsulating fish oil, as a source of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), with multi-layered interfacial membranes using electrostatic attraction between sodium caseinate and gum arabic and its usage in the enrichment of fruit juice was investigated. Initially, optimum conditions for forming a stable complex between sodium caseinate and gum arabic were determined at pH 4 and at a concentration of 0.1 g/100 ml sodium caseinate-0.2 g/100 ml gum arabic. This complex was utilized for nanoencapsulation of fish oil. Encapsulation efficiency and particle size were obtained as 78.88 +/- 2.89%, 232.3 nm, respectively. Fish oil nanocomplex containing 40-50-60 mg EPA + DHA were used in the enrichment of 100 ml fruit juice. After in vitro digestion, the bioaccessibility of EPA, DHA and EPA + DHA were found as 56.16 +/- 6.39, 36.25 +/- 538 and 47.37 +/- 10.65 percent, respectively (p < 0.05). This study indicates that stable protein polysaccharide complexes can be used for nanoencapsulating hydrophobic compounds such EPA and DHA, useful for enrichment of non- or low-fat beverages. (C) 2013 Elsevier Ltd. All rights reserved.Ege University Science and Technology Center EBILTEMEge University [09 MUH 031]The financial assistance of Ege University Science and Technology Center EBILTEM (Project no: 09 MUH 031) is gratefully acknowledged