LC-DAD-ESI-MS/MS-assisted elucidation of the phenolic compounds in shalgams: Comparison of traditional and direct methods

PubMedID: 31606693Shalgam is a beverage which is produced by lactic acid fermentation of black carrot juice. Two commercial methods (traditional method - TM and direct method - DM) used to produce shalgams were compared with respect to their effects on the general compositions, bioactive phenolic compounds and antioxidant potentials for the first time. A total of 25 phenolic compounds comprising anthocyanins, flavonols, and phenolic acids were identified and characterized by LC-DAD-ESI/MSn. Cyanidin-3-xylosyl-galactoside and cyanidin-3-xylosyl-glucosyl-galactoside accounted for the highest amount of the total anthocyanins. Also, seven newly-identified anthocyanins including cyanidin 3-xylosyl-(caffeoyl-glucosyl)-galactoside, cyanidin 3-xylosyl-(p-hydroxybenzoyl-glucosyl)-galactoside, cyanidin 3-xylosyl-galactoside+vinylphenol, cyanidin 3-xylosyl-galactoside+vinylcatechol, cyanidin 3-xylosyl-(feruloyl-glucosyl)-galactoside+vinylcatechol, cyanidin 3-xylosyl-galactoside+ vinylguaiacol, cyanidin 3-xylosyl-(feruloyl-glucosyl)-galactoside+vinylguaiacol were found in the shalgam samples for the first time. Phenolic acids and flavonols of shalgam samples were studied for the first time. The major subclass of the chlorogenic acids was identified as 5-caffeoylquinic acid in the samples. Antioxidant capacities of the samples screened using ABTS and DPPH assays were in accordance with their total phenolic content. Principal component analysis (PCA) revealed clear discrimination between the two production methods (TM and DM). This study demonstrated that the DM provided higher phenolic and antioxidant potential than the TM in the shalgam samples. © 2019 Elsevier Ltd17332003This research was made possible through the financial support from the Adana Alparslan Turkes Science and Technology University by means of a thesis Project (No: 17332003 ). The authors achnowledge Kilikya Shalgam Company for providing raw materials for shalgam production. The authors also thank to Kukre A.S. Food Company for direct method of shalgam production. We would like to thank Dr. Muharrem Keskin from Hatay Mustafa Kemal University, Turkey for his critical reading. Appendix

Effect of different raw materials on aroma fingerprints of 'boza' using an e-nose and sensory analysis

###EgeUn###Boza is a Turkish traditional beverage produced by fermentation of maize, rice, wheat, millet, cracked wheat, and durum clear flour. The aim of this study was to determine the effect of different raw material combinations on the aroma fingerprints of boza samples using an electronic nose equipped with surface acoustic wave detector in combination with sensory analysis. According to flavour profile analysis of boza samples, significant differences were obtained among the samples. Hierarchical clustering analysis of e-nose and sensory analyses indicated that boza samples were clustered based on their aroma profiles, odour and taste properties revealing the effect of different cereals as raw materials. Rheological analysis showed that all boza samples exhibited pseudoplastic flow behaviour as the apparent viscosity decreased with increasing shear rate. This revealed that differences in raw materials did not change flow behaviour of boza samples. The results indicated that e-nose could be used as a fast and non-destructive method to assess the influence of raw material formulation on aroma profiles of boza samples in correlation with sensory analysis

Influence of microwave heating on quality parameters and chemical characteristics of Turkish olive oils

Microwave use has become quite common and microwave ovens are being used increasingly due to their fast heating technology. In this study, the effects of microwave heating on the deterioration of olive oil quality parameters like free fatty acidity, peroxide value, ultraviolet absorbance values (K232, K270) and also antioxidant compounds as chlorophyll and carotenoid content, alpha-tocopherol content, total phenolic content in addition oxidative stability and DPPH center dot radical scavenging activity which are related to chemical characteristics of Turkish olive oils, were investigated, at different times of the microwave treatment, in 2015/16. All analytical data were processed through univariate and multivariate data analysis (Principal Component Analysis). It was determined that heating time significantly influences quality parameters and chemical characteristics. This heating treatment produces significant losses in olive oil quality parameters and also in bioactive components. Therefore, heating time should be reduced to minimum to preserve olive oil nutritional content

GGE biplot analysis of genotype × environment interaction in soybean grown as a second crop

2-s2.0-85078119648The study was aimed to evaluate the adaptability and stability of the soybean genotypes based on the seed yield and the other observed characteristics in the sites cultivated second crop soybean of Turkey which have Mediterranean climate conditions using the GGE biplot analysis method. The experiments were performed under irrigated conditions in 2014, 2015 and 2016 in four different locations (Adana, Antalya, Izmir and Sanliurfa) of Turkey. Fourteen soybean genotypes consisting of 10 advanced soybean lines and four standard varieties were analyzed by a randomized complete block design with 4 replications. The combined analysis of variance revealed significant (P<0.01) effects for all sources of variation (environment, genotype, and G×E interaction) for the seed yield and yield components. Genotype and environment accounted for about 2.59% and 51.04% of the total variation for seed yield, respectively, while the GE interaction explained 20.84% of the total variation. According to the GGE principle, five mega-environments were formed in the present study. Results of the research revealed that genotypes G8 (KANA), G9 (KASM 02), G11 (ARISOY), G3 (BATEM 306), G1 (BATEM 207) and G12 (ATAEM 7) were found as stable. According to GGE Biplot analysis for all traits and genotypes, G4 (BATEM 317) had the largest values for plant height, first pod height, days to 50% flowering, days to maturity and seed yield. © 2019, Society of Field Crops Science. All rights reserved.113O082 Türkiye Bilimsel ve Teknolojik AraÅŸtirma Kurumu, TÃœBITAKThis research was funded by the Scientific and Technological Research Council of Turkey (TUBITAK, project number 113O082). The authors thank TUBITAK for their financial support

Determination of deficit irrigation treatments on olive fruit quality and olive oil (Memecik cv.) chemical composition and antioxidant properties

###EgeUn###In this research, the influences of irrigation treatments (K1, K2, K3, K4, K5) on chemical properties, antioxidant compounds and activities of table olive and olive oils (Memecik) were investigated during three crop seasons (2012/13, 2013/14 and 2014/15). The three least irrigated (K3, K4 and K5) and non -irrigated (K1) regimes indicated that higher content of polyphenols of olive fruits were those with the most irrigated regime (K2). According to L", a* and b", results of statistical differences were determined between the treatments of K1 and K5 (P<0.05). There was no significant effect determined between irrigation treatments of the Memecik olive oil main fatty acids such as palmitic (C16:0), oleic (C18:1) and linoleic (C18:2) acid, except palmitic acid (first year) and linoleic acid (second year). When we look at the triacylglycerol (TAG) composition in the 2012/13 and 2013/14 crop seasons important statistical differences were determined between the irrigation treatments on some TAG contents (P<0.05) however these differences between irrigation treatments, although statistically significant, are very slight. During the last crop season, no significant effects were determined in the TAG composition between irrigation treatments. During the first and the second year, important statistical differences were observed between the irrigation treatments both for the total phenol content and bitterness index (K225) value of oils (P<0.05). The research showed that the K225 value of Memecik olive oils is above 0.360 value. Important differences were determined between the irrigation treatments on the alpha tocopherol content (P<0.05). DPPH' (2,2-diphenyl-1-picrylhy-drazyl) content (first and second year) and ABTS'+ (2,2-azino-bis(3-ethylbenzothiazoline)-6-sulfonic acid) content (all crop seasons) were also significantly influenced by irrigation treatments due to changes in antioxidant compounds (P<0.05). Whereas all these differences, although statistically important, are very slight. In the light of the findings of this research, it was concluded that the use of the restricted irrigation regimes enabled water to be saved with very slight change in fruit and oil quality.TUBITAK (The Scientific and Technological Research Council of Turkey)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [1120317]; TUBITAKTurkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK)This study was supported by TUBITAK (The Scientific and Technological Research Council of Turkey) under project number 1120317. The authors would like to thank TUBITAK for the financial support of the research project

Impacts of selected lactic acid bacteria strains on the aroma and bioactive compositions of fermented gilaburu (Viburnum opulus) juices

Gilaburu fruit and its products have gained popularity due to their nutritional content, taste and health benefits. Even though fermented gilaburu juice is widely preferred and consumed in some regions, there is no detailed study on the optimization of the production conditions of this popular beverage. In this study, gilaburu fruit juices fermented naturally (NFJ) and with three commercial lactic acid bacteria (LAB) (L. plantarum: FJLP, L. delbureckii: FJLD, L. caseii: FJLC) were examined for the first time. The microbial properties, phenolics, aroma compounds, minerals, amino acid contents and sensory properties were examined. It was found that the phenolics and volatiles were richer in the samples fermented with LAB but their amino acid contents were in lower amounts as compared to the NFJ sample. The juices produced with L. plantarum (FJLP) and L. delbrueckii (FJLD) presented better aroma, colour, flavour, and overall acceptability