Fatty acids of oil and antioxidant capacity of phenolics from fruits of 11 Cardueae (Carduoideae, Asteraceae) taxa from northeast Anatolia (Turkey)

e are most grateful to Mr. Uzeyir Ozcan for his help with the collection of plant materials during the fieldwork. This study was partly supported by the Research Fund of Artvin Coruh University (Project No: 2016.F10.01.08).Members of the tribe Cardueae have become a subject of major interest due to problems of their taxonomy and phylogeny, their possession of biologically active metabolites and their use in traditional medicine. The present study was conducted on 11 taxa of the tribe Cardueae collected from natural habitats in Turkey. In it we investigated the oil content of cypselae, fatty acid composition of the oil and the antioxidant capacity of phenolics from the cypselae. The results showed that the total oil content ranged from 1.45 to 9.28%. The main fatty acid was linoleic acid (C18: 2n6; 44.36-70.49%), followed by oleic acid (C18: 1n9; 11.41-23.71%), a situation which varied significantly among the taxa, as did the concentrations of different sums of fatty acids (PUFAs, 45.21-78.82%; SFAs, 6.53-14.06%; MUFAs, 12.21-41.40%). The total content of phenolic compounds (TPC; 428.17-752.14 mg/100 g of dry weight) and total flavonoid content (TF; 132.19-336.41 mg/100 g of dry weight) were in strong positive correlation with antioxidant capacity (range; micromol/g of dry weight) determined using DPPH (65.94-147.9), FRAP (32.32-86.42), CUPRAC (41.04-92.91) and ORAC (22.11-51.24) assays. The data demonstrated that a higher content of phenolic compounds resulted in a higher antioxidant capacity, while a lower content resulted in a low antioxidant capacity. Relative proportions and quantities of fatty acids can be used as additional biochemical markers in taxonomy of the tribe. The present findings suggest that consumption of cypselae of those species that are rich in phenolic compounds and fatty acids may potentially be beneficial to human health by preventing chronic diseases caused by oxidative stress

Biogenic amines formation in fish and fish products

Protein bakımından önemli bir besin kaynağı olan balık ve balık ürünleri, hasat aşamasından tüketim noktasına kadar uygun koşullarda tutulmadığı taktirde insan sağlığı için tehlikeli bir besin haline gelmektedir. Başta histamin olmak üzere putresin, kadaverin, tiramin, triptamin, ?-feniletilamin, spermin, spermidin ve agmatin gibi biyojenik aminler, amino asitlerin bakteriyel dekarboksilasyonu sonucu oluşmaktadır. Biyojenik aminler arasında histamin, potansiyel olarak tehlikeli olmakta ve histamin zehirlenmesine yol açmaktadır. Putresin ve kadaverin gibi diğer biyojenik aminlerin histamin toksisitesini arttırdığı rapor edilmiştir. Biyojenik amin üretimi, serbest aminoasit miktarına, aminoasitleri dekarboksile eden mikroorganizmaların varlığına ve miktarına, organizmaların gelişimi için gerekli olan substrata ve organizmaların enzim içeriğine bağlıdır. Balık ve balık ürünlerindeki biyojenik amin konsantrasyonu, insan sağlığı ve ürün kalitesini etkilediğinden dolayı bu değerlerin tespiti büyük bir önem arz etmektedir.Fish and fish products having an important protein source can be a hazardous food to human health, if they are not kept under proper conditions from harvest stage to consuming point. Biogenic amines such as mainly histamine, putresine, cadaverine and agmatine are produced by bacterial decarboxylation of amino acids. Among the biogenic amines, histamine is potentially hazardous and cause histamine poisoning. Other biogenic amines like putresine and cadaverine are reported to increase histamine toxicity. The formation of biogenic amines depend on amount of free amino acid, presence of microorganisms decarboxyling amino acids, substrate required to growth of organisms and contents of enzime in microorganisms. Estimating the concentration of biogenic amines in fish and fish products are important due to their impacts on human health and food quality

The effects of gamma-irradiation on the nucleotide degradation compounds in sea bass (Dicentrarchus labrax) stored in ice

The effects of two irradiation doses (2.5 and 5 kGy) on nucleotide breakdown compounds in sea bass stored in ice were investigated. Nucleotide degradation was slower in sea bass irradiated at 2.5 and 5 kGy than untreated samples. Irradiated samples had lower hypoxanthine and inosine content than the control group. Significant differences (p = 0.98) while linear regressions of K and Ki ranged from 0.95 and 0.93 to 0.98 and 0.97, respectively. A dose of 5 kGy seemed to be more effective than that of 2.5 kGy to reduce nucleotide breakdown in sea bass. The best linear correlation was obtained from G and H values: thus, they might be used as freshness indicators for non-irradiated and irradiated sea bass. (C) 2010 Elsevier Ltd. All rights reserved

Nucleotide degradation products of gamma-irradiated sea bream (Sparus aurata) stored in ice

Nucleotide degradation products of irradiated sea bream stored up to 19 days in ice were investigated. Irradiation had significant effect on the nucleotide concentrations in sea bream muscle (P < 0.05). The results showed that the highest value of inosine monophosphate (IMP) was observed in irradiated sea bream at 5 kGy, followed by at 2.5 kGy. Initial inosine (INO) concentration in irradiated sea bream at 5 kGy was 4.26 mu moles g(-1), which reached maximum value of 8.83 mu moles g(-1) when fish completely spoiled (19 days). When the fish reached the limit of acceptability, the mean values of K, Ki, H and G were 86.8%, 90.3%, 59.8% and 213.9% for unirradiated sea bream, 85.2%, 87.8%, 56.8% and 197.8% for irradiated sea bream at 2.5 kGy and 88.4%, 90.9%, 57.8%, 211.5% for irradiated sea bream at 5 kGy, respectively. The results of this study indicated that nucleotide degradation was more rapid in unirradiated sea bream than those irradiated. K, Ki, H and G value in irradiated fish can be used as a freshness index because there is a good linear relationship between values and storage time of fish

Antimicrobial Functions of Some Spice Extracts Such as Sumac, Cumin, Black Pepper and Red Pepper on the Growth of Common Food-Borne Pathogens and Their Biogenic Amin_g Formatiqn

The impact of diethyl ether extract of spices (sumac, cumin, black pepper and red pepper) on growth of Staphylococcus aureus, Salmonella Paratyphi A, Klebsiella pnewnoniae, Enterococcus faecalis, Camplylobacter jejuni, Aeromonas hydrophila, Pseudomonas aeruginosa and Yersinia en.terocolitica and their biogenic amine production were investigated in tyrosine decarboxylase broth. Sumac extract generally had the highest activity to inhibit bacterial growth compared to other extracts, although antimicrobial effect of extracts used varied depending on bacterial strains. Sumac extract resulted in 3.34 and 2.54 log reduction for Y. enterocolitica and Catnp. jejuni growth, whilst red pepper extract induced 0.65, 0.41 and 0.34 log reduction for growth of Y. enterocotitica, S: Patarypht - ' - A and Staph. aureus, respectively. Spice extracts significantly inhibited ammonia production by bacteria (P<0.05). E,leven and nine fold reduction on ammonia production by S. Paratyphi A and Staph. aureus were observed in the presence of sumac extract. Dopamine, agmatine, tyramine, serotonin and TMA were main amines produced by bacteria. Tyramine production by food-bornepathogens was more than 10 mglL, whereas histamine accumulated below 52 mg/L. The effect of spice extracts on biogenic arnine production varied depending on amino acid decarboxylase broth, spice type, bacterial strains and specific amine, although cumin extract generally increased biogenic amine production by bacteri

Akdeniz'de Doğadan yakalanan ve buz içerisinde depolanan dil balığı (Solea solea)’nın biyokimyasal, duyusal ve mikrobiyolojik kalitesinde değişiklikler

Doğadan yakalanan ve buz içerisinde depolanan dil balığının kalitesi kimyasal (K değeri, biyojenik amin, protein denatürasyonu (SDS ve SDS-PAGE), peroksit değeri (PV), serbest yağ asit (FFA), toplam uçucu bazik nitrojen (TVB-N), tiyobarbitürik asit (TBA) analizleri), duyusal (çiğ ve pişmiş olarak) ve mikrobiyolojik metodlarla araştırılmıştır. Dil balığının duyusal kalitesi 16. günde düşmeye başladığı (iyi kalite-B) ve 20. günde artık kabul edilemez duruma geldiği belirlenmiştir (kabuledilemez-C). Dil balığı panellistler tarafından iyi kalite (B) olarak değerlendirildiğinde (yaklaşık olarak 16-18 günde), ortalama K değeri > %80 olarak bulunmuştur. Araştırılan biyojenik aminler arasında histamin belirlenememiştir. Dil balığının protein profilinde önemli bir değişiklik gözlenmemiştir. Duyusal, kimyasal ve mikrobiyolojik sonuçlara göre dil balığının raf ömrü yaklaşık olarak 16-18 gün olarak bulunmuştur. Tazeliği belirlemede kullanılan kimyasal parametreler arasında, en iyi sonucu K değerinin verdiği ve depolama zamanına bağlı olarak linear olarak arttığı saptanmıştır.The quality of wild common sole (Solea solea) stored in ice was investigated by chemical (K value, biogenic amines, protein degradation (SDS and SDS-PAGE), pH, peroxide value (PV), free fatty acids (FFA), total volatile basic nitrogen (TVB-N), tiobarbituric acid (TBA) analyses), sensory (raw and cooked fish) and microbiological methods. The quality of common sole decreased on day 16 (fair quality- B) and they were no longer acceptable on day 20 (unacceptable quality-C). When common sole were considered as fair quality (B) by assessors on ~16-18 days, the average K value was &amp;#8805; 80%. Among the investigated biogenic amines, histamine was not detected. No major change in the protein profiles of common sole was observed. Sensory, microbial and biochemical results revealed that the shelf life of common sole was approximately ~16-18 days. Among the chemical parameters, the most consistent indicator to measure the change in freshness was K value that showed linear response with storage time

Seafood Poisoning From Marine Ecosystem

Seafood toxins are formed by phytoplankton (dinoflagellates, cyanobacteria, and diatoms) or bacteria. They are found in seafood especially in shellfish which are filter feeding organisms that accumulate the toxins within their flesh. The toxins are transferred along the food chains whiclr affect fish and hunrans. Marine toxins expose to humans through ingestion of toxinscontaminated seafood and dermal absorption during contact with contaminated waters. Many matine creatures including molluscs, crustaceans and fish have been reported as potential routes of toxins for hrunan. There ale nutnerous forms of poisoning caused by fish and shellfish consurnption, which are colnlnonly scombroid fish poisoning, tetrodotclxin. cigualera poisoning and shellfish poisoning. Scombroid, one of the most popular fish poisonings, take place worldwide in both temperate and tropical waters. The illness occurs after eating improperly refrigerated or preserved fish containing high levels of histamine with associated amine (cadaverine, putrescine), and otten resembles a modetate to severe allergic reaction. etrodotoxin is also one of the best-known marine toxins because of its frequent involvement in fatal food poisoning from puffer fish. Ciguatera poisoning is a form of food poisoning, which is caused by eating finfish that carry ciguatoxin. Shellfish can carry a variety of natually occurring seafbod toxins that cause poisoning in humans including paralytic, amnesic, neurotoxic and diarhetic shellfish poisoning. Marine toxins found in shellfish are typically the result of the ingestion of different types of algae. Tlrerefore, seafood poisoning and possible risk for consumption of contaminated seafood are highlighted in order to provide rnore information about food poisoning

Impacts of lactic, fumaric, succinic and ortho-phosphoric acids on ammonia and biogenic amine production by fish-spoilage bacteria

The effects of four organic acids (lactic, fumaric, succinic and orto-phosphoric) on ammonia and biogenic amines production by five fish spoilage bacteria (Enterobacter cloacae, Proteus mirabilis, Vibrio vulnificus, Photobacterium damselae and Pseudomonas luteola) which were isolated and identified from fish were investigated using a HPLC method in ornithine decarboxylase broth. Ammonia production by fish spoilage bacteria was in range from 2.51 mg/L by V. vulnificus to 10.60 mg/L by E. cloacae. Fumaric and orto-phosphoric acid were significantly inhibited ammonia production by E. cloacae, whilst stimulation effects were noticed in ammonia production by other bacteria tested in the presence of organic acids. Among fish spoilage bacteria, putrescine production by Phot. damselae and V. vulnificus were the highest with corresponding value of 129.13 and 71.49 mg/L. Succinic acid induced higher putrescine accumulation by Pseu. luteola, although lower putrescine formation was observed by Phot. damselae in the presence of succinic acid in the broth. Histamine production by bacteria was below 2 mg/L in ornithine decarboxylase broth. Histamine production by Pseu. luteola was significantly inhibited by organic acids, although orto-phosphoric acid was only organic acid suppressing histamine accumulation by V. vulnificus and Phot. damselae. The study results revealed that the effect of organic acids on biogenic amine production by bacteria varied depending on bacteria and type of organic acids

Fatty acid composition of achenes of Cirsium taxa (Asteraceae, Carduoideae) from Turkey

Artvin Coruh University 2011.F15.02.16The fatty acid compositions and total oil contents in achenes of 22 Cirsium taxa collected from different natural habitats in Turkey were investigated. The range of total fat in the taxa varied from 1.7% to 13.3%. The taxa contained palmitic (C16:0), stearic (C18:0), oleic (C18:1n-9), linoleic (C18:2n-6), and alpha-linolenic (C18:3n-3) acid. Polyunsaturated fatty acids had the highest level, ranging from 52.1% to 75.2% (C18:2n-6) and 0.5%-17.3% (C18: 3n-3). Total saturated (6.9%-17.4%), monounsaturated (11.7%-28.9%), and polyunsaturated (57.4%-79.9%) fatty acids varied substantially, whereas total unsaturated fatty acids ranged from 70.6% to 91.3%. Considerable variation was observed (P < 0.05) within each taxon for these fatty acids, especially alpha-linolenic acid (C18:3n-3). Fatty acid compositions of the 22 taxa were compared by cluster analysis (UPGMA) and principle component analysis (PCA) based on six major fatty acids. This is the first report on the lipid content and fatty acid composition of achenes of Cirsium taxa growing in different areas of Turkey. Fatty acid profiles, relative proportions and levels of fatty acids can be used as additional biochemical markers in the taxonomy of Cirsium