Browsing by Author "ŞAHAN, YASEMİN"

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Antioxidant and anti-diabetic properties of spirulina platensis produced in Turkey
(Soc Brasileira Ciencia Tecnologia Alimentos, 2021-07-01) Güldaş, Metin; Ziyanok-Demirtaş, Sedef; Şahan, Yasemin; Yıldız, Elif; Gürbüz, Ozan; GÜLDAŞ, METİN; ZİYANOK DEMİRTAŞ, SEDEF; ŞAHAN, YASEMİN; YILDIZ, ELİF; GÜRBÜZ, OZAN; Bursa Uludağ Üniversitesi/Sağlık Bilimleri Fakültesi/Beslenme ve Diyetetik Bölümü; Bursa Uludağ Üniversitesi/Fen-Edebiyat Fakültesi/Biyoloji Bölümü; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü; 0000-0002-5187-9380; 0000-0003-3878-3808; 0000-0003-1356-9012; 0000-0001-7871-1628; ABE-6748-2020; GLT-7125-2022; AAG-6424-2021; AAH-4272-2021; U-1332-2019
Spirulina produced in Turkey has a high antioxidant capacity determined by the three common methods (ABTS, CUPRAC, and DPPH). The major phenolics found in Spirulina were acacetin (53.62%) and pinocembrin (41.28%). The bio-accessibility values of the phenolic compounds in Spirulina were approximately 60%. PUFas are the significant antioxidant compounds to prevent lipid peroxidation. Spirulina has been found to reduce blood sugar and oxidative stress due probably to the high amount of omega-6 PUFA. By the treatment of Spirulina, the levels of antioxidant enzymes (GSH-Px and SOD) were increased 240 and 60% in the healthy rats, while 19 and 59% in the diabetics. In diabetic rats fed with Spirulina, glucose, triglyceride, total cholesterol levels in blood and malondialdehyde content in body tissues were decreased by 20, 31, 22 and up to 56%, respectively. In-vitro and in-vivo tests have shown that Spirulina has anti-hyperglycaemic, anti-hyperlipidaemia and antioxidative effects on diabetic rats.
Antioxidant properties and bioaccessibility of coffee beans and their coffee silverskin grown in different countries
(Springer, 2022-02-02) Altıner, Dilek Dülger; Aroufai, Idriss Amit; Sabuncu, Merve; Şahan, Yasemin; ŞAHAN, YASEMİN; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.; 0000-0002-1833-9745; KMX-7659-2024; F-7269-2018; ABE-6748-2020
In this study, 7 Arabica (A) and 3 Robusto (R) green coffee beans (GCB) grown in different countries were used. These beans were roasted (RCB), and their coffee silverskin (CSS) produced during roasting was separated. The objective of the study was to determine the total phenolic contents, antioxidant capacities and bioaccessibility of green coffee beans and roasted coffee beans and their coffee silverskin. Three different antioxidant capacity determination methods (ABTS, CUPRAC, FRAP) were used for the determination of the antioxidant capacity; the Folin-Ciocalteau method was employed for the determination of the total phenol content (TPC); and the in-vitro enzymatic extraction method was applied for the determination of the bioaccessibility. The average bioaccessibility values of the TPCs of the GCB and RCB and their coffee silverskin were determined to be 50.05%, 41.45%, and 39.18%, respectively. The highest % bioaccessibiliy results for CSS were determined in the Ethiopia coffee for Arabica species and in the Indonesia-grown coffee for Robusta species. The highest % bioaccessibiliy in the green and roasted coffee beans of Arabica species was determined in the Kenya and Costa Rica coffees, while in Robusta species, it was determined in the India coffee. In general, although the total phenolic content and antioxidant capacity of the coffee beans were found to be higher in the Robusta, the Arabica was found to be higher in terms of % bioaccessibility results. As a result, it is recommended to use GCB and RCB and their CSS in the development of foods and beverages with functional properties.
Antioxidant properties and their bioaccessibility of blessed thistle under different processed treatments
(Federation Amer Soc Exp Biol, 2013-04-01) Şahan, Yasemin; Dulger, Dilek; ŞAHAN, YASEMİN; Uludağ Üniversitesi; 0000-0003-3457-251X; ABE-6748-2020
Bioaccessibilities of K, P, Fe and B minerals in oleaster flour as a novel food ingredients
(Federation Amer Soc Exp Biol, 2013-04-01) Şahan, Yasemin; Cansev, Asuman; Çelik, Güler; Göçmen, Duygu; ŞAHAN, YASEMİN; CANSEV, ASUMAN; GÖÇMEN, DUYGU; Uludağ Üniversitesi; 0000-0002-3353-846X; ABE-6748-2020; KDP-3344-2024; AAH-4255-2019
Characterization of phytochemical and functional properties of endemic edible Allium tuncelianum and comparison with commonly cultivated garlic, onion and leek crops
(Springer, 2023-01-13) İPEK, MERYEM; ŞAHAN, YASEMİN; CANSEV, ASUMAN; Cansev, Asuman; İPEK, AHMET; Ipek, Ahmet; Altınseker Acun, Deniz Zahide; Bursa Uludağ Üniversitesi/Ziraat Fakültesi.; AAH-3233-2021; ABE-6748-2020; AAH-4255-2019; AAK-4655-2021
Edible Allium tuncelianum ([Kollman] Ozhatay, Matthew and Siraneci), endemic to Turkey, has received increased attention in recent years because of its appealing characteristics, such as garlic (A. sativum L.)-like odor and single-clove solid bulb structure with few peels, which could be advantageous in the food processing industry. The aims of this study were to determine chemical composition, phytochemicals (alliin, allicin, phenolics), antioxidant capacity, and bioaccessibility of total phenolic content and antioxidant capacity in A. tuncelianum and to compare with the values in commonly cultivated Allium species: garlic, onion (A. cepa L.), and leek (A. porrum L.) to reveal its nutritional and health beneficial properties. The chemical composition of A. tuncelianum was comparable with that of garlic, and its dietary fiber content was three times higher than that of garlic. Alliin and allicin organosulfur compounds, which give garlic its distinct flavor and odor, were detected in all analyzed A. tuncelianum genotypes although their values lower than the amounts detected in garlic genotypes. However, alliin and allicin were not detected in any onion and leek genotypes. A. tuncelianum genotypes had higher total phenolic contents with over 78 percent bioaccessibility rates than garlic, onion, and leek. The antioxidant capacity of A. tuncelianum was comparable to those of cultivated Allium species. Our results suggested that A. tuncelianum can be considered a promising new health-enhancing crop for human nutrition.(GRAPHICS)
Chemical and nutritional characteristics of crackers substituted with Cucurbita pepo L. seed flour
(United Arab Emirates Univ, 2021-05-01) Altıner, Dilek Dülger; Sabuncu, Merve; Şahan, Yasemin; Sabuncu, Merve; ŞAHAN, YASEMİN; Bursa Uludağ Üniversitesi/Fen Bilimleri Enstitüsü; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü; 0000-0001-8771-0643; 0000-0003-3457-251X; KMX-7659-2024; ABE-6748-2020
The aim of the study was determined the suitability of Cucurbita pepo L. (pumpkin) seed flour (PSF) supplement, which is limited for use in the food industry, to increase some chemical and functional properties of crackers. PSFs were used to replace wheat flour in cracker formulation at the levels of 5, 10, 20 and 30%. Particularly, the total dietary fiber, protein and ash content of crackers with PSF increased. The highest increase in mineral contents of crackers were determined in P> K> Mg> Ca> Zn> Fe> Cu. The predominant organic acid of crackers was tartaric acid and the dominant fatty acid was linoleic acid. Crackers prepared with Nevsehir variety PSF yielded better results than other crackers due to their nutritious properties. As a result, with the addition of PSF, a functional food product with health benefits was obtained and a contribution was made to the product range.
Evaluation of nutritional, color and volatiles properties of currant (Ribes spp.) cultivars in Turkey
(Soc Brasileira Ciencia Tecnologia Alimentos, 2021-04-01) Karaağaç, Hacer Eksi; Çavuş, Filiz; Kadıoğlu, Burcu; Uğur, Nagihan; Tokat, Emre; Şahan, Yasemin; Karaağaç, Hacer Eksi; ŞAHAN, YASEMİN; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü; 0000-0003-3457-251X; ABE-6748-2020; JJA-1840-2023
In this study, the properties of nutritional, color and volatile organic compounds of currant varieties (Ribes spp.) in Turkey were investigated. A total of 125 different volatile organic compounds were identified with GC-QTOF/MS. The levels of protein, sugar fractions, dietary fibre, ascorbic acid and minerals of the currant fruits were found to be different between varieties. Ascorbic acid content ranged from 169.33 to 725.52 mg/100 g dry weight. The K, Ca and Mg minerals were found to be in high amount in all varieties. Total dietary fibre levels were found between 7.17 (Red Lake) and 9.90 g/100 g dw (Rosenthal). The common volatiles found in all cultivars were ocimene, carene, alpha-phellandrene, alpha-terpinene, benzaldehyde and piperonal. 'Rosenthal' and 'Goliath' displayed large differences in the volatile fraction which allow for their discrimination in the PCA (principal component analysis) plot.
Fractionation and bioaccessibility of manganese, copper, zinc, cadmium, and lead in commercial vegetable and rice baby foods using inductively coupled plasma-mass spectrometry (ICP-MS) with central composite design (CCD)
(Taylor & Francis Inc, 2019-07-04) Erdemir, Ümran Seven; Şahan, Yasemin; Güçer, Şeref; SEVEN ERDEMİR, ÜMRAN; ŞAHAN, YASEMİN; Güçer, Şeref; Bursa Uludağ Üniversitesi/Fen-Edebiyat Fakültesi/Kimya Bölümü.; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.; 0000-0003-3243-9168; Q-5688-2017; ABE-6748-2020; EZG-4843-2022
Herein the bioaccessibility of Mn, Cu, Zn, Cd, and Pb, selected from essential and toxic elements, was determined in commercially sold vegetable purees intended for infant and toddler consumption. Chemical fractionation studies using water, acetone, diethyl ether, chloroform:methanol, and n-hexane were employed to predict the importance of the protein and lipid parts of a matrix to assess the bioaccessibility data. In addition, in-vitro gastrointestinal digestion was performed to determine the bioaccessibility of the elements using a five level, three factor central composite design (CCD) to maximize the elemental solubility. The total elemental concentrations in all of the fractions were determined by inductively coupled plasma - mass spectrometry (ICP-MS). Based on the consumption of one jar of vegetable/rice-based baby food, Zn was 1.3% of the recommended dietary allowance and Mn was 4.2% of the adequate intake level, while Cu was almost 100% of the adequate intake level. Additionally, Pb was always below the detection limit and Cd was sometimes under the detection limit for the percent bioaccessibility. However, in some samples, Cd was as high as 80% of the tolerable weekly intake level depending on the body weight.
Impact of coffee silverskin on in-vitro viability of kefir culture during storage
(Croatian Dairy Union, 2022-01-01) Değirmencioğlu, Nurcan; Özmen-Togay, Sine; GÜLDAŞ, METİN; ÖZMEN TOĞAY, SİNE; Gülkün, Günnur; YILDIZ, ELİF; Yıldız, Elif; Sahan, Yasemin; ŞAHAN, YASEMİN; Gürbüz, Ozan; GÜRBÜZ, OZAN; Bursa Uludağ Üniversitesi/Ziraat Fakültesi; Bursa Uludağ Üniversitesi/Sağlık Bilimleri Fakültesi; Bursa Uludağ Üniversitesi/Keleş Meslek Yüksekokulu.; 0000-0002-5187-9380; 0000-0003-1356-9012; 0000-0001-7871-1628; GLT-7125-2022; AAG-6424-2021; U-1332-2019
Probiotic dairy products must contain a certain level of live probiotic microorganisms at the time of consumption. The number of live microorganisms in kefir culture, which is a mixture of different microorganisms, may change during storage due to various factors. In this study, the effects of adding a novel ingredient coffee bean membrane (CSS-coffee silverskin), on the viability of microorganisms contained in kefir culture were investigated. For this purpose, CSS obtained from 2 different coffee varieties (Arabica and Robusta) was added to kefir samples at 3 different concentrations (0.5, 0.75 and 1.0 %) at the beginning of fermentation. It was observed that especially the addition of CSS belonging to the Robusta variety significantly increased the viability of lactic acid bacteria (lactobacilli and lactococci) which accounted for 88-94.10 % and 82.37-92.44 % respectively. During the storage period of 28 days at 4 degrees C; it could be observed that kefir enrichment with CSS of both coffee varieties increased the viability of lactobacilli and lactococci after in-vitro digestion, depending on the rate of supplementation. Number of yeasts was decreased during the storage.
In vitro evaluation of the bioaccessibility of antioxidative properties in commercially baby foods
(Springer, 2020-04-07) Usal, Merve; Şahan, Yasemin; ŞAHAN, YASEMİN; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü; 0000-0003-3457-251X; ABE-6748-2020
Fruit-vegetable based products are essential for infants as they widely used the first complementary solid foods. This study aimed to investigate the physicochemical properties, the antioxidant capacities, total phenolic content, and bioaccessibility of 24 different commercially fruit-vegetable based complementary foods. To determination of bioaccessibility, samples were processed by an in vitro digestive enzymatic extraction that mimics the conditions in the gastrointestinal tract. Total polyphenol content was analyzed using Folin-Ciocalteu assay, and antioxidant capacities were assessed by CUPRAC and ABTS methods. The total phenol content of the samples ranges from 892.21 to 1729.13 mg GAE mg/100 g. While the antioxidant capacity of the samples averages 256.26 mu mol TE mg/100 g according to the ABTS method, they were found 2417.79 mu mol TE mg/100 g for CUPRAC method. Also, the bioaccessibility of total phenol content determined 62.72-98.48% of all samples. As a result, antioxidant properties and bioaccessibility of the samples were changed according to the sample content and chemical composition. The use of fruit or fruit juice in the preparation of commercial baby food has improved antioxidant capacity and bioaccessibility, thus increasing the beneficial health effect and nutraceutical properties of the baby meal.
In-vitro bioaccessibility of antioxidant properties of bee pollen in Turkey
(Soc Brasileira Ciencia Tecnologia Alimentos, 2021-06-01) Altiner, Dilek Dulger; Altunatmaz, Sema Sandikci; Sabuncu, Merve; Aksu, Filiz; Şahan, Yasemin; Sabuncu, Merve; ŞAHAN, YASEMİN; Bursa Uludağ Üniversitesi/Fen Bilimleri Enstitüsü; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü; 0000-0003-3457-251X; 0000-0001-8771-0643; KMX-7659-2024; ABE-6748-2020
The study aims to determine certain physicochemical properties (moisture, ash, titratable acidity, pH, and color), total phenolic content, antioxidant capacity (CUPRAC, ABTS, DPPH) and bioaccessibility of 20 bee pollen samples (10 unpackaged and 10 trademarked products in their original packages) sold in Turkey. The total phenolic content of the bee pollen samples was detected as 147.10-462.02 mg GAE/g and bioaccessibility ranged from 36.91% to 77.87%. The highest total value for antioxidant capacity was assessed as 83.24-257.27 ?mol TE/g by the CUPRAC method. When the bioaccessibility of the antioxidant capacity of bee pollen was compared among the methods, the highest value (95.76%) was obtained for the sample M by the CUPRAC method. Antioxidant capacity and bioaccessibility of the unpackaged bee pollen samples were lower than those of the trademarked products. Based on overall evaluations, it can be deduced that bee pollen known for its potential beneficial effects on health may well be used as a functional food additive in the production of various food products with its high antioxidant and bioaccessibility features.
Soğuk plazma uygulamasının gıda bileşenleri üzerine etkileri
(Bursa Uludağ Üniversitesi, 2023-07-23) Aydın, Ömer Şerif; Birlik, Pınar Manarga; ŞAHAN, YASEMİN
Isıl işlemlerin gıdaların duyusal özelliklerinde sebep olabildiği değişim, protein denatürasyonu, vitamin kaybı gibi olumsuz etkiler ve tüketici beklentileri çalışmaları ultrases, ışınlama, yüksek hidrostatik basınç, vurgulu elektrik alan, ohmik ısıtma, mikrofiltrasyon, gibi ısıl olmayan teknolojilere yönlendirmektedir. Söz konusu teknolojiler içerisinde bulunan soğuk plazma uygulamaları düşük maliyet, kısa işlem süresi ve gıda güvenliği açısından son yıllarda önem kazanmaktadır. Ancak arzu edilen ürün kalitesine ulaşabilmek için soğuk plazma uygulamasının, gıda bileşenleri ile etkileşimleri ve bu etkileşimlerin sonuçlarının bilinmesi gerekmektedir. Bu çalışmada gıdalardaki soğuk plazma uygulamalarının, protein, lipid, karbonhidrat ve biyoaktif bileşenler gibi gıda bileşenleri üzerine etkileri derlenmiştir.
Use of coffee silverskin to improve the functional properties of cookies
(Springer India, 2019-06-01) GÖÇMEN, DUYGU; ŞAHAN, YASEMİN; YILDIZ, ELİF; Yıldız, Elif; Coşkun, Meral; Aroufai, Idriss Amit; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.; 0000-0003-1356-9012; AAG-6424-2021; ABE-6748-2020; KDP-3344-2024
The purpose of this study was to determine the suitability of coffee silverskin (CSS) supplementation to enhance phenolic content and antioxidant capacity of cookies. Cookie samples were prepared with partial replacement of wheat flour by CSS (2.5, 5.0, and 7.5%). Spread ratios were found lower in all cookies with CSS than in control. Cookies became darker with increasing levels of CSS. This is due to the fact that CSS has a dark color like cocoa. CSS supplementation had improved functional quality of cookies by increasing phenolic contents, antioxidant capacities, and in vitro bioaccessibilities of them. According to the sensory evaluation, all samples with CSS received 6 and above scores (6: like slightly, 7: like moderately) for all attributes from the panelists. The results demonstrated that CSS supplementation have a good potential for developing functional and acceptable cookies and similar bakery products.