Browsing by Author "Ciniviz, Melike"

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Determination of phenolic acid profiles by HPLC in lacto-fermented fruits and vegetables (pickle): Effect of pulp and juice portions
(Wiley, 2020-05-11) Ciniviz, Melike; Yıldız, Hilal; Ciniviz, Melike; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Ziraat Bölümü; CLV-1152-2022
Antioxidant activity, total polyphenol content (TPC) and phenolic acid profile of 30 kinds of lacto-fermented fruits and vegetables (pickle) were investigated in the present study. Pulp and juice portions of samples were separately examined and compared for all analysis. Phenolic acid profile of pickle samples was investigated using 9 phenolic acid standards by high-performance liquid chromatography. Results showed that sinapic, syringic, gallic, and chlorogenic acids were the most abundant phenolic acids, while caffeic, vanillic and trans-ferulic acids were found in a low concentration and p-coumaric and 4-hydroxybenzoic acids were not found. Total antioxidant activity of lacto-fermented fruits and vegetables was measured by both the beta-carotene bleaching assay and by the 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay. TPC were determined according to the Folin-Ciocalteu method. Our findings show that bioactive compounds depending on juice and pulp portions of pickle samples had significant statistical differences (p <.05).Practical applications Fermented foods have been consumed for centuries in various parts of the world and are known as rich resources of functionally important microorganisms and bioactive compounds. The present study reports the phenolic acid profile (sinapic, syringic, gallic, chlorogenic, caffeic, vanillic, trans-ferulic, p-coumaric, 4-hydroxybenzoic acids), antioxidant activity, and total phenolic content of pulp and juice portions of the 30 kinds of lacto-fermented fruits and vegetables (pickle). The phenolic acids of pickles were higher in the juice portions than in the pulp portions and so, the juice portions of pickles have a good potential for commercial exploitation and positive effects on health.
Interaction of probiotic activity, antioxidative capacity, and gamma- amino butyric acid (gaba) in chestnut milk-fortified yogurt
(Wiley-hindawi, 2022-11-07) Yılmaz-Ersan, Lutfiye; YILMAZ ERSAN, LÜTFİYE; Şahin, Saliha; ŞAHİN, SALİHA; Özcan, Tülay; ÖZCAN, TÜLAY; Akpınar-Bayizit, Arzu; AKPINAR BAYİZİT, ARZU; Usta-Görgün, Buse; Ciniviz, Melike; Keser, Gökce; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.; Bursa Uludağ Üniversitesi/Fen Edebiyat Fakültesi/ Kimya Bölümü.; 0000-0002-0223-3807; AAG-8194-2021; AAH-2892-2021
As a novel functional dairy product, yogurt was produced from mixtures of skimmed milk and chestnut milk using probiotic culture. The survival of probiotic bacteria, antioxidant capacity, total phenolic content, and gamma- amino butyric acid (GABA) content of the samples were determined. Results showed that sample with chestnut milk 100% contained a higher dry matter, fat, carbohydrate, and caloric value and lower vitamin C, and E contents. Samples had high K, Ca, P, Na, and Na values. Probiotic bacteria were capable of growing well and over the recommended therapeutic value in yogurt with fortified chestnut milk. The yogurt samples showed excellent 2,2 '-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) and 2, 2 '-diphenyl-1-picrylhydrazyl radicals scavenging activities as well as ferric reducing antioxidant power. However, it was found that as the chestnut milk ratio of samples increased, the antioxidant capacity values increased. GABA values of samples varied from 0.31 to 2.43 mg 100 g(-1). According to hierarchical cluster analysis, the samples with 20%, 30%, 40%, and 50% chestnut milk had similar compositional properties. Novelty impact statement The objective of the present study was to compare the nutritional, microbiological, and antioxidative properties of probiotic yogurts manufactured using skimmed milk and chestnut milk. Based on the findings of this study, the fortification of chestnut milk, in general, had positive effects on the nutritional properties of probiotic yogurt. The present study describes that yogurt with chestnut milk could be considered a potential source of antioxidant compounds as well as GABA. Chestnut milk-fortified dairy products could be contributed to ensure maximum functional benefits from these products and present a good alternative for consumers demanding healthier foods.
Probiotic fermentation and organic acid profile in milk based lactic beverages containing potential prebiotic apple constituents
(Ankara Üniversitesi, 2023-01-01) Özcan, Tülay; Yılmaz-Ersan, Lütfiye; Akpınar-Bayizit, Arzu; Delikanlı-Kıyak, Berrak; Keser, Gökçe; Ciniviz, Melike; Barat, Abdullah; ÖZCAN, TÜLAY; YILMAZ ERSAN, LÜTFİYE; AKPINAR BAYİZİT, ARZU; DELİKANLI KIYAK, BERRAK; Keser, Gökçe; Ciniviz, Melike; Barat, Abdullah; Bursa Uludağ Üniversitesi /iraat Fakültesi/Gıda Mühendisliği Bölümü.; 0000-0002-0223-3807; 0000-0001-8093-3369; 0000-0002-8482-5055; AAG-8194-2021; AAG-8219-2021; CAX-4988-2022; AAI-4330-2021; HEI-2120-2022; CLV-1152-2022; CFS-2827-2022
Probiotic milk-based matrices contain bioactive compounds required for the biochemical and physiological processes of metabolism as a result of fermentation. The present work aimed to evaluate the viability of probiotic bacteria in a lactic beverage fortified with probiotic milk/apple juice to understand the utilization of apple juice as a prebiotic source and investigate the organic acid profile. By monitoring the fermentation development and bacterial growth the results obtained indicated that the probiotic bacteria were viable over the predicted shelf life; the cell counts ranged from 7.48 to 12.00 log10 cfu mL-1, conferring that the beneficial health effects on the host as probiotic bacteria must be at a minimum concentration of 6.0 log10 cfu mL-1 at the moment of consumption. Lactobacillus casei exhibited higher survival than the other lactic strains, presumably due to its higher ability to tolerate low acidity. During the fermentation and storage of milk based lactic beverages containing apple juice the formation of organic acids were determined as an indirect characteristic for growth of lactic acid bacteria. Lactic, acetic, malic, tartaric and citric acids were the primary organic acids. The quantities of propionic and butyric acids as short chain fatty acids were noted to increase during fermentation, being strain-specific. In conclusion, when probiotic milk is fortified with apple juice nutraceutical components, it can be a potential source of substrate and a synbiotic matrix for the growth of probiotic bacteria without any nutritional supplement.
The probiotic chestnut-based dairy matrix: Influence on the metabolomic formation and the nutritional quality
(Wiley, 2023-06-28) Yilmaz-Ersan, Lutfiye; Ozcan, Tulay; Akpinar-Bayizit, Arzu; Usta-Gorgun, Buse; Keser, Gokce; Ciniviz, Melike; Demiray-Teymuroglu, Merve; 0000-0002-0223-3807; AAG-8194-2021
The aim of this study was to characterise the impact of mixed probiotic strains and fortification with chestnut beverage (CB) on metabolomic formation in a plant-based dairy matrix. Bacterial growth, nutritional composition and metabolomics were investigated during the period of 21-day storage. The amino acid score (AAS), essential amino acid index (EAAI), nutritional index (NI) and biological value (BV) of the samples were determined to characterise their nutritional quality. The fortification with CB increased the nutritional quality of samples due to high EAAI, AAS, NI and BV. Using HPLC-DAD, GC-MS and HS-GC/MS-based instrumental techniques, 48 metabolomics were identified.