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İNCEDAYI, BİGE

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İNCEDAYI

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BİGE

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2018 - 201942020 - 20235
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Now showing 1 - 9 of 9
  • No Thumbnail Available
    Publication
    Valorization of agricultural by-product: Optimization of alcohol-based extraction of polyphenols from chestnut peel using box-behnken design
    (Univ Putra Malaysia Press, 2022-02-01) Sarı, F.; Erol, Türkmen N.; İncedayi, Bige; İNCEDAYI, BİGE; Çopur, Ömer Utku; ÇOPUR, ÖMER UTKU; Ziraat Fakültesi; Gıda Mühendisliği Bölümü
    In the present work, solvent concentration, extraction time, and solid to solvent (S/S) ratio were evaluated in order to recover the majority of polyphenols from chestnut peel waste using ethanol and methanol. Extraction method for polyphenols from peel pre-treated by ohmic heating (OH) was optimized using response surface methodology (RSM). The effect of these independent variables on total phenolic content (TPC) and antioxidant capacity (AC) was studied using Box-Behnken Design (BBD). A second-order polynomial model provided a satisfactory fit to the experimental data with a high coefficient of determination (R-2) value. Results showed that S/S ratio and solvent concentration were generally significant variables during extraction in terms of TPC and AC. The optimum extraction conditions were obtained as 1/10 of S/S ratio and 60% of solvent concentration for both solvents. As the optimum extraction time, 82.41 min for ethanolic extraction and 116.97 min for methanolic extraction were selected. Under these optimal conditions, TPC values of the ethanolic and methanolic extracts were found to be 39.02 and 38.79 mg gallic acid equivalents per gram of dry matter (mg GAE/g DM), respectively, thus indicating highly close agreement to the predicted values. Consequently, the effectiveness of the solvents used was found to be very similar to each other. The OH pre-treatment appeared to be a promising technique for polyphenolic extraction from industrial wastes.
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    Publication
    Lemon verbena (lippia citriodora kunth) beverages: Physicochemical properties, contents of total phenolics and minerals, and bioaccessibility of antioxidants
    (Codon Publications, 2019-01-01) Suna, S.; İncedayı, B.; Tamer, C. E.; Özcan-Sinir, G.; Çopur, Ö. U.; SUNA, SENEM; İNCEDAYI, BİGE; TAMER, CANAN ECE; ÖZCAN SİNİR, GÜLŞAH; ÇOPUR, ÖMER UTKU; Ziraat Fakültesi; Gıda Mühendisliği Bölümü; 0000-0002-6947-2167; 0000-0001-6128-7453; 0000-0003-3954-0058; AAG-8241-2021; AAF-3324-2020; AAG-8336-2021; AAG-8503-2021; AAQ-8178-2020; AAG-8277-2021
    In this study, dried lemon verbena (Lippia citriodora Kunth) leaves were used for functional beverage production with addition of sucrose and / or sweeteners. Carbonated or mineral enriched versions of these beverages were also produced. The highest antioxidant bioaccessibility was obtained from sucrose added and natural mineral water enriched beverage both in FRAP (47.01 %) and CUPRAC (11.13 %) assays. In general, all beverages were rich in potassium and the mineral enriched beverages were high in magnesium and calcium. The ascorbic acid value was maximum in carbonated beverages. While energy reduced beverages were rich in total phenolics, sucrose added and natural mineral water enriched beverages showed the highest functionality in terms of bioaccessible antioxidants.
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    Publication
    Assessment of cactus pear leather (pestil) as a new snack food
    (Springer India, 2022-02-12) İncedayı, Bige; İNCEDAYI, BİGE; Doğan, Nevin; Çopur, Ömer Utku; ÇOPUR, ÖMER UTKU; 0000-0001-6128-7453
    In this study, selected nutritional and functional properties of cactus pear and cactus pear leather (pestil) processed with different dryers (oven type and pilot scale tray dryers) were evaluated. For this aim, the fruits collected from three different districts of Turkey were processed and the most suitable region and processing method were investigated. Processing with different dryers had significant (p < 0.05) impact on total acidity, total phenolic content, antioxidant capacity, color and hydroxymethylfurfural values of pestil samples and the best results including antioxidant capacity (66.91-70.25%) and total phenolics (1.79-2.01 g gallic acid equivalent per kg) were obtained with the tray dryer. On the other hand, mineral contents (Na, K, Ca, Mg and Fe) of the products were not significantly (p > 0.05) affected from different dryers. Pestil obtained by tray drying gave the highest rate for the taste. According to the results, the fruits collected from the Aegean region of Turkey were more convenient for processing. Because there is a limited number of studies on this fruit, data provided in the present study may also contribute to further studies.
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    Publication
    A perspective on consumption of energy drinks
    (Woodhead Publ Ltd, 2019-01-01) Grumezescu, AM; Holban, AM; Bekar, Ertürk; BEKAR, ERTÜRK; İncedayı, Bige; İNCEDAYI, BİGE; Çopur, Ömer Utku; ÇOPUR, ÖMER UTKU; Karabacak, Azime Özkan; ÖZKAN KARABACAK, AZİME; Ziraat Fakültesi; Gıda Mühendisliği Bölümü; Grumezescu, AM; Holban, AM; 0000-0001-6128-7453; 0000-0003-4175-4477; AAG-8241-2021; ABG-4772-2020; AAG-8336-2021; AAG-8277-2021; AAH-2319-2019
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    Publication
    Assessment of the bioaccessibility of elaeagnus angustifolia L. flour and its use in cracker formulation
    (Springer, 2023-01-09) İncedayı, Bige; Erol, Nihal Türkmen; İNCEDAYI, BİGE; TÜRKMEN EROL, NİHAL; Ziraat Fakültesi; Gıda Mühendisliği Bölümü; 0000-0001-6128-7453; AAG-8277-2021; CNQ-8236-2022
    In this study, in vitro digestion of polyphenols of oleaster (Elaeagnus angustifolia L.) flour (OF) and the potential use of OF in cracker production were studied. The results showed that 21.90 mg gallic acid equivalent (GAE)/g dry matter (DM) of total polyphenol (TP), 28.15 mg rutin equivalent (RE)/g DM of total flavonoid (TF) and 7709.13 mmol ascorbic acid equivalent (AAE)/100 g DM of antioxidant capacity (AC) were found in OF. The bioaccessibility and content of the OF polyphenols and their AC during in vitro digestion varied depending on the digestion stage. The stability of the OF polyphenols was higher in gastric stage (41.92%) than intestinal one (34.01%). OF was used to replace flour in the cracker formulation at the levels of 5, 10 and 15% (w/w) and increased the TP contents and AC of the crackers compared to the sample without OF (control). The addition of OF to the cracker dough increased the bioaccessibility of the cracker polyphenols. After digestion, bioaccessibilities of enriched crackers (107.90-126.81%) were found higher than that of control sample (93.73%). However, as the level of OF in cracker increased, bioaccessibility of polyphenols decreased. The results generally indicated that oleaster has a good potential for the enrichment of foods.
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    Publication
    Antioxidant capacity and physicochemical characteristics of carbonated Erica Arborea Tea Beverage
    (Mdpi, 2018-09-01) Suna, Senem; Özcan-Sınır, Gülşah; Tamer, Canan Ece; İncedayı, Bige; Çopur, Ömer Utku; SUNA, SENEM; ÖZCAN SİNİR, GÜLŞAH; TAMER, CANAN ECE; İNCEDAYI, BİGE; ÇOPUR, ÖMER UTKU; Ziraat Fakültesi; Gıda Mühendisliği Bölümü; 0000-0002-6947-2167; 0000-0003-3954-0058; 0000-0001-6128-7453; AAQ-8178-2020; AAF-3324-2020; AAG-8503-2021; AAG-8277-2021; AAG-8241-2021; AAG-8336-2021
    The current study was aimed to generate an innovative tea beverage which has water infusion of Erica arborea. Dehydrated Erica arborea leaves were extracted in boiling water and the solution was brix value-balanced to 8 degrees with sucrose, acid, natural lemon flavor, and antimicrobial agents. Following the blending of additives, carbonation was applied. Besides some physicochemical parameters, total phenolics, bioaccessibility of total phenols, antioxidant capacity, and bioaccessible antioxidants with 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP) and cupric ion reducing antioxidant capacity assay (CUPRAC) methods were also investigated. The green-and yellow-tinted beverage was especially rich in potassium and calcium. The total phenolics and bioaccessible phenolics of the beverage were identified as 174.06 +/- 24.53 mg Gallic Acid Equivalent (GAE) 100 mL(-1) and 96.07 +/- 3.96 mg GAE 100 mL(-1), correspondingly. Antioxidant capacity was 27.20 +/- 1.09 mu mol trolox mL(-1), and the bioaccessible antioxidant capacity was 0.17 +/- 0.02 mu mol trolox mL(-1) in DPPH. Measured antioxidant capacity and bioaccessible antioxidant capacity with other assays were 22.41 +/- 2.49 and 3.09 +/- 0.44 mu mol trolox mL(-1) for FRAP; 21.09 +/- 1.65 and 0.02 +/- 0.00 mu mol trolox mL(-1) for CUPRAC. In addition to its nutritional and functional features, Erica arborea tea beverage is preferred in accordance with the panelists' sensorial decision.
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    Publication
    Technology and nutritional value of powdered drinks
    (Woodhead Publ Ltd, 2019-01-01) Grumezescu, AM; Holban, AM; Çopur, Ömer Utku; ÇOPUR, ÖMER UTKU; Incedayı, Bige; İNCEDAYI, BİGE; Karabacak, Azime Özkan; ÖZKAN KARABACAK, AZİME; Ziraat Fakültesi; Gıda Mühendisliği Bölümü; Grumezescu, AM; Holban, AM; 0000-0001-6128-7453; 0000-0003-4175-4477; AAG-8336-2021; AAG-8277-2021; AAH-2319-2019; AAG-8241-2021
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    Publication
    A comparative study of electrical and conventional pre-treatments for quality assessment of hot air dried green bell pepper
    (Sage Publications Ltd, 2023-01-12) Sarı, Ferda; Çopur, Ömer Utku; Erol, Nihal Türkmen; TÜRKMEN EROL, NİHAL; İNCEDAYI, BİGE; Çopur, Ömer Utku; ÇOPUR, ÖMER UTKU; Ziraat Fakültesi; Gıda Mühendisliği Bölümü; 0000-0001-6128-7453
    In this study, the effect of pretreatments (hot water blanching, microwave blanching and ohmic heating) on drying kinetics and quality characteristics of green bell pepper dried at 60, 70 and 80 degrees C was investigated. Four mathematical models were fitted to experimental data and Logarithmic model was found to be the best for all the samples. Rehydration ability of only ohmic heating pretreated peppers was higher than untreated ones. Total polyphenol (TP) content and antioxidant capacity (AC) of dried peppers varied between 3.21-5.08 mg gallic acid equivalent (GAE)/g dry matter (DM) and 1037.57-2407.40 mmol AAE/100 g DM, respectively. The content of ascorbic acid (AA) in dried samples was in the range of 187.25-722.55 mu g/g DM. The bioaccessibility of TP after in-vitro digestion varied from 79.44 to 97.73%. Losses of chlorophyll a and b were very high in all samples compared to fresh ones but the most in control samples.
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    Publication
    Optimization of polyphenol extraction from chestnut waste pretreated by ohmic heating using boxbehnken design
    (Plapiqui(uns-conicet), 2022-01-01) Sarı, F.; Erol, N. Türkmen; İncedayi, B.; İNCEDAYI, BİGE; Çopur, O. U.; ÇOPUR, ÖMER UTKU; Ziraat Fakültesi; Gıda Mühendisliği Bölümü
    Chestnut processing produces a large amount of waste peels, which contain considerable polyphenols. The aim of this research was to optimize the extraction method for phenolic compounds from industrial chestnut peel pretreated by ohmic heating (OH) by using response surface methodology (RSM). Box-Behnken design ( BBD) was used to investigate the effects of three independent variables, extraction time, solid to solvent (S/S) ratio, and temperature on total phenolic content (TPC) and antioxidant capacity (AC) of water extracts. All independent variables influenced the TPC and AC of the peel extracts. The optimum extraction conditions found were 22.02 min, S/S ratio of 1/39.70 (w/v), and 60 degrees C, resulting in the highest TPC of 34.83 mg gallic acid equivalent (GAE)/g dry matter (DM) and AC of 35.62 mol ascorbic acid equivalent (AAE)/100 g DM by DPPH. This study showed that water was almost effective for the extraction of polyphenols from the pretreated chestnut peel.