Değişik bölgelerde yetiştirilen öküzgözü, boğazkere ve kalecik karası üzümlerinin ve bu üzümlerden elde edilen şarapların fenol bileşikleri profil üzerinde araştırmalar

TEZ7446Tez (Doktora) -- Çukurova Üniversitesi, Adana, 2009.Kaynakça (s.229-249) var.xvii, 255 s. : rnk.res. ; 29 cm.In research, coloured and colourless phenolic constituents of Öküzgüzü, Boğazkere and Kalecik karası grapes and their wines and the effects of climate conditions on phenolic compounds of these varieties were investigated. High performance liquid chromatography (HPLC) and liquid chromatography-mass spectrometry (LC-MS) were used for the analysis and identification, respectively of the coloured and colourless phenolic compounds...Bu araştırmada, Denizli ve Elazığ bölgelerinden sağlanan Öküzgözü ve Boğazkere ve Nevşehir bölgelerinden sağlanan Kalecik karası üzümlerinin ve bu üzümlerden elde edilen şarapların renkli ve renksiz fenol bileşikleri incelenmiş ve çeşit, bölge ve yılın bu bileşikler üzerindeki etkileri araştırılmıştır. Renkli ve renksiz fenol bileşiklerinin tayinlerinde HPLC ve tanımlanmalarında ise HPLC-MS yöntemleri kullanılmıştır.Bu çalışma Ç.Ü. Bilimsel Araştırma Projeleri Birimi Tarafından Desteklenmiştir. Proje No:ZF2005D12 ve TÜBİTAK-TOVAG 105O36

Boğazkere üzümünün ve bu üzümden elde edilen şarabın antosiyanın bileşimi üzerinde araştırma

TEZ4588Tez (Yüksek Lisans) -- Çukurova Üniversitesi, Adana, 2003.Kaynakça (s. 59-76) var.vııı, 78 s. ;bres.; 30 cm.…Bu çalışma Ç.Ü. Bilimsel Araştırma Projeleri Birimi Tarafından Desteklenmiştir. Proje No:FBE.2002.YL.19

Bioactivity, DNA damage protecting, and aroma potential of oleuropein enriched olive leaf extract by optimization of ultrasound‐assisted process

Abstract In this study, Box–Behnken experimental design was employed to optimize Ultrasound‐assisted extraction (UAE) method to obtain oleuropein‐rich extract from olive leaf. The effect of three parameters, ethanol concentration (30%–70%), amplitude (30%–50%), and ultrasonication time (5–15 min) on oleuropein content were evaluated through experimental design. The total phenolic content, antioxidant capacity, DNA damage scavenging activity, aroma profile, and antimicrobial activity of olive leaf were also investigated. The optimum extraction condition was determined as 30% amplitude, 70% ethanol, and 5 min extraction time. The amount of oleuropein was found to be 42.621 mg/g dry leaves at the optimum condition. The total phenolic content of the optimized extract was found as 45.13 mg GAE/g dry leaves while the antioxidant capacity of the optimized extract was 216 µmol Trolox/g in DPPH and 213.19 µmol Trolox/g in ABTS method. Twenty‐three volatile compounds were identified in extracts, mainly aldehydes and alcohols. The extracts showed high antimicrobial activity against selected bacterial strains. DNA damage protecting activity of extracts on plasmid DNA was clearly demonstrated. UAE has an important effect on the phenolic content and antioxidant capacity of olive leaves. Moreover, oleuropein‐rich extract can have potential as a therapeutic agent depending on its antimicrobial and DNA‐protecting activity

Ultrasound-Assisted Extraction of Hydroxytyrosol from <i>Lactiplantibacillus plantarum</i> Fermented Olive Leaves: Process Optimization and Bioactivity Assessment

Olive leaves are important by-products for the recovery of phenolic compounds and extracts with high phenolic content using lactic acid bacteria during fermentation. Lactiplantibacillus plantarum (L. plantarum) strains as glucosidase-positive strains are starter cultures used to control the fermentation process. The main objective of the present work is to determine the most effective strain for the biodegradation of oleuropein to hydroxytyrosol using two L. plantarum strains for the fermentation of olive leaves. Box–Behnken experimental design was applied to determine the optimum ultrasound-assisted extraction (UAE) conditions to obtain hydroxytyrosol-rich extract using the brine of the fermented leaves. L. plantarum ATCC 14917 (hydroxytyrosol; 126.89 ± 1.59 mg/L) strain showed higher oleuropeinolytic activity than L. plantarum ATCC-BAA 793 (85.93 ± 0.70 mg/L) in olive leaf brine. When the UAE method was applied, it was seen that the hydroxytyrosol concentration of samples that were inoculated with L. plantarum ATCC 14917 (362.29 ± 2.31 mg/L) compared to L. plantarum ATCC-BAA 793 (248.79 ± 4.14) increased. The optimum UAE conditions were determined as 30% amplitude-5 min-30% ethanol for ATCC 14917 and 45% amplitude-9 min-10% ethanol for BAA 793 strain. This study showed that the brines of fermented olive leaves with oleuropeinolytic strains can be considered high added value products

Determination of aroma compounds and some physicochemical properties of Grand Naine (Musa acuminata) banana

Bu çalışmada, Grand Nain (Musa acuminata) muzunun aroma ve bazı fizikokimyasal özellikleri araştırılmıştır. Denemelerde muz örne¤i olarak, ticari renk skalasının 5. sınıf olgunluk aşamasındaki muzlar kullanılmıştır. Aroma maddelerinin ekstraksiyonunda diklorometan çözgeniyle sıvı-sıvı ekstraksiyon yöntemi kullanılmıştır. Aroma maddelerinin miktarlarının belirlenmesinde gaz kromatografisi (GC), tanımlamalarında ise GC-kütle spektrometresi (MS) kullanılmıştır. Muz örne¤inde toplam 49 adet aroma maddesi belirlenmiştir ve bu bileşiklerin miktarı 42082 ?g/kg’dır. Aroma maddelerinin önemli bir kısmını esterler oluşturmuş, bunu alkoller izlemiştir. Muzda şekerlerin analizlerinde yüksek basınçlı sıvı kromatografisi (HPLC) kullanılmıştır. Sakkaroz en baskın şeker olup, bunu sırasıyla glikoz ve früktoz izlemiştir.In this work, the aroma and some physicochemical properties of Grand Naine (Musa acuminata) bananas were studied. Stage 5 of bananas was selected from commercial banana peel colour chart to analysis. Liquid-liquid extraction with dichloromethane solvent was used for extraction of banana aroma compounds. GC-FID and GC-MS were used for quantification and identification of aroma compounds, respectively. Totally 49 aroma compounds has been identified and total aroma concentration of sample was found 42082 µg/kg. Esters were the most dominant compounds in banana followed by alcohols. High pressure liquid chromatography (HPLC) was used for sugar analysis of banana samples. Sucrose was the most abundant sugar followed by glucose and fructose

Determination of phenolic compounds and antioxidant capacity of virgin olive oil obtained from cv. Gemlik (olea europaea)

Bu çalışmada, Gemlik zeytin çeşidinden elde edilen zeytinyağının fenol bileşikleri içerikleri ve antioksidan kapasiteleri incelenmiştir. Fenol bileşiklerinin analizleri zıt fazlı, diyot array detektörlü HPLC cihazıyla ve tanımlamaları ise sıvı kromatografisi-kütle spektrometrisi (LC-MS) ile gerçekleştirilmiştir. Araştırmada, hidroksitirozol, 4-hidroksibenzoik asit, tirozol, 2,3-dihidroksibenzoik asit, kafeik asit, vanilik asit, vanilin, sirinjik asit, p-kumarik asit, ferulik asit, sinamik asit, apigenin ve luteolin olmak üzere toplam 13 adet fenol bileşiği tanımlanmıştır. Tirozolün (9.85 mg/kg) zeytinyağında en baskın olan fenol bileşiği olduğu ve bunu sırasıyla apigenin (5.40 mg/kg) ve hidroksitirozol’ün (3.21 mg/kg) izlediği saptanmıştır. Antioksidan kapasite analizleri DPPH ve ABTS yöntemleri kullanılarak gerçekleştirilmiştir. Fenol bileşikleri ile antioksidan kapasite analizleri (DPPH ve ABTS) arasında (R2 = 0.657-0.817) ve kullanılan yöntemler arasında (R2 = 0.933) korelasyonlar saptanmıştır.In this study, phenolic content and antioxidant capacity of olive oil obtained from cv. Gemlik were investigated. Phenolic composition was detected by high performance liquid chromatography (HPLC) coupled with diode array detector and characterized by liquid chromatography-mass spectrometry (LC-MS). A total of 13 different phenolic compounds, including hydroxytyrosol, 4-hydroxybenzoic acid, tyrosol, 2,3-dihydroxybenzoic acid, caffeic acid, vanillic acid, vanilin, syringic acid, p-coumaric acid, ferulic acid, cinnamic acid, apigenin and luteolin were identified. Tyrosol (9.85 mg/kg) determined as the main phenols found in olive oil and followed by apigenin (5.40 mg/kg) and hydroxytyrosol (3.21 mg/kg) respectively. Antioxidant activity of olive oil was measured by using the DPPH and ABTS assays. A high correlation between total phenolic content and antioxidant capacity (R2 = 0.657-0.817) along with applied methods (R2 = 0.933) were determined