Investigation of Physicochemical Properties, Antioxidant Activity and In vitro Bioaccessibility of Cornelian Cherry (Cornus mas. L.) Nectar Enriched

Cornelian cherry (Cornus mas L.) fruit is a member of the cranberry family, which contains many bioactive components. However, because of its bitter taste, the number of products it can be processed is limited. In this study, beverages were prepared by adding five different herbal teas (linden, sage, chamomile, green tea, artichoke peel) to cranberry nectar sweetened with apple juice concentrate. Brix, pH, antioxidant capacity, (DPPH, FRAP, CUPRAC), total phenolic content, total monomeric anthocyanin, color (L*, a*, b*, C*, h°) and in vitro bioaccessibility analyzes were performed in the beverages. Results of antioxidant capacity analysis were determined between 129.00±11.85 µmol TE/g DM- 365.42±2.62 µmol TE/g DM; 56.61±16.42 µmol TE/g DM – 103.39±2.36 µmol TE/g DM; 157.97±25.35 µmol TE/g DM – 276.82±22.81 µmol TE/g DM with DPPH, CUPRAC and FRAP methods, respectively. The total phenolic content was found between 655.35±24.17 mg GAE/100 g DM and 1165.09±30.69 mg GAE/100 g DM. The beverages containing green tea infusion (4.13±1.69 mg/kg) had the lowest total monomeric anthocyanin content, while beverages containing artichoke peel infusion (6.33±0.67 mg/kg) had the highest. In the samples analyzed after in vitro gastric digestion, an increase was observed in the total monomeric anthocyanin amount compared to the pre-digested samples, while a decrease was found in the antioxidant capacity and total phenolic content, in general. By adding herbal teas to cornelian cherry nectar, not only improved sensorial and nutritional properties of the fruit nectar, but also a new functional beverage was developed

The investigation of the effect of formation of obesity on the consumption of peach nectar which contains high fructose corn syrup in rats

Günümüzde gelişmiş ülkelerde çağın hastalığı olarak ifade edilen obezite; bazı kanser türleri gibi birçok hastalığın tetikleyicisi konumundadır. Karbonhidratlar vücudumuza enerji sağlayan bileşenlerin başında gelmekte olup, bu grupta yer alan şekerler, geniş kullanım alanı ile gıda sanayi için ayrı bir öneme sahiptir. Gıda sanayinde sıkça kullanılan toz şeker (sakaroz) yerine son yıllarda daha ucuz olan yüksek fruktozlu mısır şurubunun (YFMŞ) kullanımı yaygınlaşmıştır. Gıda katkı maddelerindeki değişiklikler, günümüzde hastalıkların besin kaynaklı olup olmadığı tartışmalarını da beraberinde getirmiştir. Bu araştırmada, nişasta bazlı şekerlerden olan YFMŞ'nin metabolizmada oluşturduğu değişimler ve obezite üzerine olası etkisi Sprague-Dawley cinsi sıçanlar üzerinde (in vivo koşullarda) incelenmiştir. Bu amaçla bileşiminde tatlandırıcı olarak aynı oranlarda (% 10) sakaroz ve YFMŞ bulunduran şeftali nektarları, deney hayvanı olarak seçilen sıçanların rasyonlarına ilave edilip, günlük olarak tüketimlerine ad libidum şartlarda sunulmuştur. Yedi aylık süreçte sıçanlarda kilo kontrolü ve yem tüketimi kontrolü haftalık olarak, şeftali nektarı tüketimi ise günlük olarak ölçülmüştür. Çalışmanın sonunda sıçanların koltukaltı ve göbek çevresi ile boy uzunlukları ölçülmüş, karaciğer, abdominal ve gonadal yağları tartılmıştır. Yapılan ölçümlerden vücut ağırlığı yüzde değişimleri, beden kitle indeksi (BKİ) ve Lee indeks değerleri hesaplanmıştır. Çalışmanın başlangıcında ve sonunda sıçanlardan kan alımı yapılmış ve biyokimyasal (glukoz, insülin, leptin ve trigliserid) parametreler ayrıca incelenmiştir. Gruplar arasında toplam şeftali nektarı tüketimi, vücut ağırlığı yüzde değişimleri, BKİ, Lee indeks, glukoz, insülin, leptin ve trigliserid değerleri bakımından istatistiksel bir farklılık saptanmamıştır. Sıçanların yem tüketimleri ise istatistiksel olarak fark göstermiştir. En fazla tüketim kontrol grubunda gözlenirken, en az yem tüketiminin sakarozlu şeftali nektarı tüketen grupta gerçekleştiği ortaya konmuştur. Bu sonuçlar ışığında, YFMŞ içeren şeftali nektarının çalışmada yer alan oranda günlük olarak tüketilmesinin obezite oluşumu üzerine sakarozlu meyve nektarından daha fazla katkı sağlamadığı belirlenmiştir.Obesity, which expressed as a health problem of the age in developed countries, has been triggering some cancer types and other diseases. Sugars, which are a group of carbohydrates that are one of the leading components in providing energy to our body, have a particular importance for the food industry due to widespread use. In recent years, the usage of high fructose corn syrup (HFCS) is become popular due to its lower cost compared to granulated sugar (sucrose). Changes in food additives have brought the discussion along with whether the food is the source of nowadays diseases or not. In this dissertation, changes in metabolism as a result of HFCS, which is a starch-based sweetener, intake to body were investigated in vivo to understand the role in development of obesity in Sprague-Dawley rats. For this aim, peach nectars, which have either HFCS or sucrose at the same amount (10 %) as sweetener, were added to their daily ration. Peach nectar was not given to a group which fed as a control. During the feeding period, chow consumption and body weight were measured weekly while peach nectar consumption was measured daily. At the end of the study, thoracic circumference, abdominal circumference and body length of rats were measured, hepatic, abdominal and gonadal fats were weighted. Percentage change of body weight, body mass index (BMI) and Lee index were calculated. Blood samples were collected both at the beginning and at the end of study and biochemical parameters (glucose, insulin, leptin and triglyceride) were investigated. There were no statistical differences found in peach nectar consumption, percentage change of body weight, BMI, Lee index, glucose, insulin, leptin and triglyceride between groups. There was a difference determined between chow consumption of groups. The most chow consumed group was control, while the least chow consumed group was sucrose. According to these results, consumption of HFCS containing peach nectar at the given amount in this study is not support the formation of obesity more than consumption of sucrose containing peach nectar

Effect of Osmotic Dehydration Pretreatment on the Drying Characteristics and Quality Properties of Semi-Dried (Intermediate) Kumquat (<i>Citrus japonica</i>) Slices by Vacuum Dryer

The effect of osmotic dehydration (OD) pretreatments at different temperatures and immersion times on drying characteristics, total phenolic content (TPC), total antioxidant activity (TAA) (DPPH and CUPRAC methods), and color of kumquat slices dried under vacuum conditions (70 °C-100 mbar) was investigated. The OD pretreatment was performed in a sucrose solution (45 °Bx) at the temperatures of 40 and 50 °C and immersed at times of 30, 60, and 90 min. OD before vacuum drying decreased the total required drying time by up to 70 min compared to the control non-pretreated samples. Page, Modified Page, Henderson Pabis, and Two Terms Exponential models were found to satisfactorily describe the drying behavior of thin layer dried kumquat slices. The minimum and maximum values of effective moisture diffusivity (Deff) for semi-dried kumquat slices were 5.04 × 10−8 to 7.19 × 10−8, respectively. OD treatments induced a decline in TPC (5.30–33.92%) and TAA (23.63–59.34% and 4.17–31.67% for DPPH and CUPRAC assays, respectively) of kumquat slices. It was observed that OD pre-treatment can decrease the gross drying time, and make the color and sensorial attributes of dried kumquats better

Impact of different drying parameters on color, β-carotene, antioxidant activity and minerals of apricot (Prunus armeniacaL.)

Abstract Apricot is one of the fruits dried by using different methods, such as sun, convective or microwave drying. The effects of drying methods on the components of this fruit differ depending upon the temperature or time parameters. In this research, the impacts of convective, microwave and microwave–convective drying techniques on color, β-carotene, minerals and antioxidant activity of apricots were investigated. The color values (L*, b*,ΔEab, h° and C*ab) of dried fruit were decreased, while the a* values increased. Compared with a fresh sample, the dried apricots showed a 1.4-3.9-fold proportional increase in β-carotene based on the increment of dry matter. The samples dried at high temperature and microwave levels, at 75 °C+90 watt and 75 °C+160 watt, showed lower antioxidant activity. Of the different drying treatments, the microwave-convective method (50 °C+160 watt) obtained a higher β-carotene content while maintaining antioxidant activity with a short drying time

Antioxidant Capacity and Physicochemical Characteristics of Carbonated Erica Arborea Tea Beverage

The current study was aimed to generate an innovative tea beverage which has water infusion of Erica arborea. Dehydrated Erica arborea leaves were extracted in boiling water and the solution was brix value-balanced to 8&deg; with sucrose, acid, natural lemon flavor, and antimicrobial agents. Following the blending of additives, carbonation was applied. Besides some physicochemical parameters, total phenolics, bioaccessibility of total phenols, antioxidant capacity, and bioaccessible antioxidants with 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP) and cupric ion reducing antioxidant capacity assay (CUPRAC) methods were also investigated. The green- and yellow-tinted beverage was especially rich in potassium and calcium. The total phenolics and bioaccessible phenolics of the beverage were identified as 174.06 &plusmn; 24.53 mg Gallic Acid Equivalent (GAE) 100 mL&minus;1 and 96.07 &plusmn; 3.96 mg GAE 100 mL&minus;1, correspondingly. Antioxidant capacity was 27.20 &plusmn; 1.09 &mu;mol trolox mL&minus;1, and the bioaccessible antioxidant capacity was 0.17 &plusmn; 0.02 &mu;mol trolox mL&minus;1 in DPPH. Measured antioxidant capacity and bioaccessible antioxidant capacity with other assays were 22.41 &plusmn; 2.49 and 3.09 &plusmn; 0.44 &mu;mol trolox mL&minus;1 for FRAP; 21.09 &plusmn; 1.65 and 0.02 &plusmn; 0.00 &mu;mol trolox mL&minus;1 for CUPRAC. In addition to its nutritional and functional features, Erica arborea tea beverage is preferred in accordance with the panelists&rsquo; sensorial decision

Impact of drying methods on physicochemical and sensory properties of apricot pestil

47-55Fruit leathers, or traditionally named as pestil are intermediate moisture pectic gels, eaten as snack, manufactured by dehydration of fruit pulp into leathery sheets. The aim of the study was to evaluate physicochemical and sensory properties of apricot pestil dried with different methods. One group was sun dried, other group was dried in vacuum oven at 55°C and the last one was dried in microwave oven (90 W). Analysis of moisture, water soluble dry matter, pH, titratable acidity, total and reducing sugar, hydroxymethylfurfural, total phenolic compounds, antioxidant activity, minerals (K, Ca, Mg, Zn), color (L*, a*, b*) and sensory analysis were carried out. <span style="mso-bidi-font-weight:bold;mso-bidi-font-style: italic">The moisture contents of apricot pestil samples were between 13.12±1.35 - 14.39±0.41 gm/100 gm. The HMF content of samples was affected by drying method. The HMF contents of microwave oven dried, vacuum oven dried and sundried pestil samples were 13.62<span style="mso-bidi-font-weight: bold;mso-bidi-font-style:italic">±0.78, 19.39<span style="mso-bidi-font-weight: bold;mso-bidi-font-style:italic">±0.26 and 45.64<span style="mso-bidi-font-weight: bold;mso-bidi-font-style:italic">±1.29 mg/kg, respectively. Total phenolic compounds in samples were determined as between 110.03±0.72 - 121.24±6.19 mg GAE/100 gm. Retention of antioxidant activity of the sundried, microwave oven dried and vacuum oven dried samples was 59.80%, 39.23% and 19.15%, respectively. The mineral contents of pestil samples were higher because of increasing dry matter content. When comparing drying times, the shortest was observed in microwave oven drying followed by sun drying and vacuum oven drying. Drying methods considerably influenced the color changes of pestil samples. Chromatic parameters a*, b*, ΔEab*<span style="mso-bidi-font-weight: bold;mso-bidi-font-style:italic"> and C*ab were found higher in microwave oven dried samples. Sensory evaluation analysis showed that all of the samples were acceptable by the panelists. The results of the analysis were important for selecting the quality criterion and for characterizing of this traditional product.<span style="background:yellow;mso-highlight:yellow;mso-bidi-font-weight:bold; mso-bidi-font-style:italic"> </span