Changes in volatiles and essential oil composition of three organs (leaf, stem and flower) of purple basil (Ocimum basilicum L.) by GC–MS combined with multivariate statistical approach

The paper describes volatile compounds (in the organs for flower, leaf and stem) and essential oil contents in fresh or dried purple basil Ocimum basilicum L. grown in Turkey by using polar (TRB-WAX) or non-polar (DB-5MS) gas-chromatographic columns. dl-Limonene, 1,8-cineole, linalool, β-elemene, (Z)-methyl cinnamate and (E)-methyl cinnamate were major compounds of dried or fresh basil samples in polar column, while 1,8-cineole, linalyl acetate, l-linalool, α-terpinolene and (Z)-methyl cinnamate were major compounds of dried or fresh basil samples in non-polar column. 2-Pentanone, 1-pentanol, acetoin and methyl decadienoate were the volatiles detected only in dried basil samples, while 2,3-pentadione, p-xylene, delta-3-carene and o-xylene were found only in fresh basil samples. Furthermore, 1,8-cineole, linalool and methyl cinnamate were found to be the potent volatile compounds in purple basil essential oil with regardless of column type. Significant differences were also observed in the volatile components by using polar or non-polar columns. In conclusion, the multivariate statistical analysis and heat mapping showed that the plant organs contained different volatiles, and drying process significantly affected its concentrations in purple basil and its essential oil. Flower of the basil showed a distinct volatile composition with regardless of drying process and this was confirmed by both statistical approaches

Nutritional quality assessment in dairy products: A perspective

Many consumers are interested in the relationship between food quality and nutritional value when choosing to buy food. Dairy foods include a wide variety of foods such as liquid milk, fermented milks, cheese, cream, butter, and ice cream. Consuming milk and dairy products improves the overall nutritional quality of the diet. The chemical composition of dairy foods influences their nutritive value. Dairy foods provide substantial amounts of essential nutrients including fat, protein, lactose, calcium, potassium, phosphorus, magnesium, some vitamins (e.g., A, B1, B2, B12, and D), bioactive peptides, and lipids. Nutritional quality assessment is the key for protecting the high nutritional value of milk from farm to marketplace. This chapter deals with evaluating modifications and changes in nutritional components of milk and milk products in the course of processing, including recent processing techniques for minimal nutrient losses. © 2014, Springer Science+Business Media New York

A comparative study on physicochemical and sensorial properties of butter made from yogurt and cream

In this study, some physicochemical and sensorial properties of butter made from yogurt and cream in Malatya (Turkey) were investigated. Twenty-five butter samples (11 yogurt and 14 cream origin) provided from markets were analyzed to determine the effects of raw materials, yogurt and cream, on above-mentioned properties. Analyses were performed according to the methods of International Dairy Federation (IDF) and Turkish Standard Institute (TSE). Butter samples have high level of moisture, curd and salt contents. Consequently, fat contents were found under the regulation for the table butter, as mean values. Similarly, the peroxide value (PV) for both types of butter was of a high level. Other characteristics of the butter samples showed some similarity. No significant correlation was found between yogurt and cream butter in terms of refractive index, iodine value, and Reichert-Meissl, Polenske and saponification numbers. However, differences between acid degree (free fatty acids) and titration acidity values were found to be statistically significant (p <0.05). Also, expert panel evaluation of the butter samples indicated that butters made from both raw materials were not different in all sensorial properties. It could be concluded that no major qualitative and quantitative differences between butters produced by 2 raw materials, yogurt and cream, were observed

Effect of single strains of lactococci on manufacture and chemical quality of fresh Beyaz peynir, Turkish white-brined cheese

Beyaz peynir, Turkish white-brined cheese, was produced with six different strains of Lactococcus and ripened at 6-8 °C. Two of these were Lc. lactis subsp. lactis UC317 and NCDO763, while four of them were Lc. lactis subsp. cremoris SK11, HP, Wg2 and AM2. To determine their performance in manufacture of Beyaz cheesemaking, the activity of six different strains of Lactococcus were monitored during cheese production by determining the curd acidity. Also, their proteolytic and lipolytic activities were tested by determining nitrogen fractions and free fatty acid contents, respectively, after 3 days of ripening. These cheeses made with each strain of Lactococcus did not differ significantly in pH decline during cheesemaking. The gross compositions of the fresh cheeses were found to be similar; however, the cheeses made with HP and Wg2 had the lowest and highest levels of salt-in-moisture content, respectively. Water-soluble nitrogen, 12% trichloroacetic acid soluble nitrogen, total free amino acid and total free fatty acid contents were significantly influenced by using different strains of lactococci in manufacture of Beyaz peynir. All strains, except for Wg2 and AM2, gave a satisfactory result in chemical quality of the cheese; however, some differences were observed. © 2008 Akadémiai Kiadó

Microbiological, biochemical and technological properties of Turkish White cheese 'Beyaz Peynir'

Turkish White cheese is a brined (or a pickled) cheese variety with a soft or semi-hard texture and a salty, acid taste. Some aspects of this cheese are reviewed: e.g., milk supply, use of starters and enzymes, manufacturing technology, chemical composition and microflora, chemical and biochemical changes during ripening in brine. Several characteristics of Turkish White cheese are compared to other White brined cheese varieties such as Feta and Domiati. The findings of this review suggest that future research on Turkish White cheese should characterise the changes in microflora, biochemistry and texture during ripening. Previous studies tended to focus on the chemical composition of Turkish White cheese, and little attention was directed towards the detailed characterisation of nitrogen fractions, flavour compounds, rheological and microbiological properties and their effects on the quality of the end-product. © 2002 Published by Elsevier Science Ltd

Influence of exopolysaccharide-producing cultures on the volatile profile and sensory quality of low-fat Tulum cheese during ripening

The objective of this investigation was to compare the composition and changes in the concentration of volatiles in low-fat and full-fat Tulum cheeses during ripening. Tulum cheese was manufactured from low- or full-fat milk using exopolysaccharide (EPS)-producing or non-EPS-producing starter cultures. A total of 82 volatile compounds were identified belonging to the following chemical groups: acids (seven), esters (21), ketones (14), aldehydes (six), alcohols (14) and miscellaneous compounds (20). The relative amounts of acids, alcohols and aldehydes increased in the cheeses made with EPS-producing cultures during 90 days of ripening. Differences were found in the volatile profile of full-fat Tulum cheese compared with the low-fat variant, especially after 90 days of ripening. Exopolysaccharide-producing cultures changed the volatile profile, and the EPS-producing cultures including Streptococcus thermophilus + Lactobacillus delbrueckii subsp. bulgaricus + Lactobacillus helveticus (LF-EPS2) produced cheese with higher levels of methyl ketones and aldehydes than the non-EPS cultures. In the sensory analysis, full-fat Tulum cheeses and the cheese produced with the EPS-producing culture containing Lb. helveticus (LF-EPS2) were preferred by the expert panel. It was concluded that the use of EPS-producing starter cultures in the manufacture of low-fat Tulum cheese had the potential to improve the flavour. © 2014 Society of Dairy Technology

Physical, chemical and flavour quality of non-fat yogurt as affected by a ß-glucan hydrocolloidal composite during storage

In this study, a possible use of ß-glucan hydrocolloidal composite as a fat replacer in the manufacture of non-fat yogurts was investigated. The yogurts with added ß-glucan composite were compared with non-fat yogurt without addition of ß-glucan composite and the samples were analysed for physical, chemical and sensory attributes after 1, 7 or 15 d of storage. Fat and protein contents of the experimental yogurts were identical, while ash content differed. Addition of ß-glucan composite did not show a significant change of pH, titratable acidity, acetaldehyde, volatile fatty acids and tyrosine contents at any storage time. Titratable acidity and tyrosine content increased significantly throughout storage. Gel firmness and water-holding capacity in the yogurts were not influenced by addition of ß-glucan composite, but these variables decreased with storage time. Addition of ß-glucan composite and storage time caused a decrease in whey separation. Viscosity values in the yogurts increased by addition of ß-glucan composite and storage time. Sensory results indicated a preference for control yogurts; however, use of low levels of ß-glucan composite in the production of non-fat yogurt gave satisfactory sensory scores. Yogurts containing 0.25% or 0.50% ß-glucan hydrocolloidal composite were acceptable by expert panels and had scores similar to the control yogurt. © 2007 Elsevier Ltd. All rights reserved.Firat University Scientific Research Projects Management UnitThis work was supported by a grant from the Cukurova University Academic Research Projects Unit (Project No. ZF.2005. BAP.16). The authors wish to thank Professor G.E. Inglett and Dr. G. Konuklar (Cereal Products & Food Science Research Unit, NCAUR, ARS, USDA, Peoria, IL, USA) for supplying ß -glucan hydrocolloidal composite used in the manufacture of low-fat yogurt

Volatiles, phenolic compounds and bioactive properties of essential oil and aqueous extract of purple basil (Ocimum basilicum L.) and antidiabetic activity in streptozotocin-induced diabetic Wistar rats

Diabetes represents a significant global health concern, and researchers are actively exploring innovative approaches to managing this disease. In this study, we investigated the bioactive properties and anti-diabetic activity of the aqueous extract (BAE) and essential oil (BEO) derived from purple basil (Ocimum basilicum L.). The antioxidant activity of BAE was found to be higher than that of the essential oil extract from purple basil. Among the phenolic compounds identified, t-caffeic acid was the most abundant, followed by caftaric acid, kaempferol-3-glucoside, and quercetin-3-glucoside. In total, 49 volatile constituents were identified in cold- and hot-brewed basil, with methyl cinnamate, linalool, and eugenol were the major compounds. Both BAE and BEO showed inhibitory effect on the α-glucosidase and α-amylase enzymes. Furthermore, the administration of BAE led to a 37% reduction in blood glucose levels at day 14 and a 25.5% reduction at day 28. Similarly, BEO exhibited a 26.3% decrease in fasting blood glucose levels on the 28th day in rats. These findings highlight the potential of BAE and BEO in reducing blood glucose levels and their consequent antidiabetic activity. Based on the results obtained, we suggest that basil can be utilized in the formulation of functional and dietary foods within the food and beverage industry, owing to its demonstrated antidiabetic properties