Person: YILDIZ, ELİF
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YILDIZ
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ELİF
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Publication 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-1332-2019Spirulina 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.Publication Effects of honey enrichment with Spirulina platensis on phenolics, bioaccessibility, antioxidant capacity and fatty acids(Elsevier, 2021-09-12) Güldaş, Metin; Gürbüz, Ozan; Çakmak, İbrahim; Yıldız, Elif; Şen, Hasan; GÜLDAŞ, METİN; GÜRBÜZ, OZAN; ÇAKMAK, İBRAHİM; YILDIZ, ELİF; Bursa Uludağ Üniversitesi/Sağlık Bilimleri Fakültesi/Beslenme ve Diyetetik Bölümü.; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Zootekni Bilimleri Bölümü.; Bursa Uludağ Üniversitesi/Arıcılığı Geliştirme Uygulama ve Araştırma Merkezi.; Bursa Uludağ Üniversitesi/Keles Meslek Yüksekokulu/Gıda Teknolojisi Bölümü.; 0000-0002-5187-9380; 0000-0001-7871-1628; 0000-0003-1356-9012; GLT-7125-2022; AAG-6424-2021; U-1332-2019; KFC-1744-2024The honeybees have been fed by Spirulina platensis extract and algal honey with green color produced by the bees naturally was obtained the first time in order to enhance its medicinal properties, mainly antioxidant properties. Antioxidant capacity, bioaccessibility of phenolics, hydrolysable and extractable phenolics, sugar, phenolic and fatty acid profiles were determined in the Spirulina honey. Total phenolic content of the Spirulina honey was 14.37 mg GAE/100g and increased 28.53% with Spirulina enrichment. Antioxidant capacities of the Spirulina honey were determined as 6.31, 5.85 and 3.66 mu mol Trolox/g by ABTS, CUPRAC and DPPH methods in bioaccessible extracts. No significant difference was observed between control and Spirulina honey samples in terms of bioaccessibility of the total phenolics (p <= 0.01). Among the detected phenolic compounds (15 phenolics), acacetin (48.55%) and pinocembrine (47.13%) were the highest. Total phenolic content of the honey can be enriched up to 20% by feeding of the honey bees with 10% of Spirulina. Saccharose content in Spirulina honey was lower than the control honey as 4.42%.Publication Effects of chia seed on chemical properties and quality characteristics of regular and low-fat crackers(Soc Brasileira Ciencia Tecnologia Alimentos, 2021-10-01) Dundar, Ayse Neslihan; Aydin, Emine; Yildiz, Elif; YILDIZ, ELİF; Parlak, Ozen; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.; 0000-0003-2084-7076; 0000-0003-1356-9012; 0000-0002-6858-9638; KEJ-5004-2024; AAG-6424-2021; AAA-3876-2022As a direct consequence of understanding the importance of the relationship between health and food, the interest in healthy recipes has increased. In the present study, wheat flour was used to replace chia seed (CS) in the cracker formulation (control) at levels of 10, 20, and 30% (w/w) and fat content was reduced by 25, 50, and 75% for the production of low-fat crackers. The physicochemical, textural, sensorial properties of the crackers were investigated. It was determined that CS had high a dietary fiber (38.7%), protein (21.78%), and fat (28.69%) content. The cracker sample containing 25% fat and 30% chia seed had the highest amounts of protein (14.49%) and dietary fiber (16.70%). CS could provide positive effects on health in terms of its high fiber content and low carbohydrate value. Six different fatty acids (FAs) were determined in the cracker samples. By reducing fat and increasing chia seed amount; oleic, linoleic, alpha-linolenic increased compared to the control sample, whereas the palmitic acid amount decreased significantly. According to the sensorial evaluation, the crackers were acceptable. It was also determined that CS was a suitable supplementation for low-fat products.Publication Obesity-associated pathways of anthocyanins(Soc Brasileira Ciencia Tecnologia Alimentos, 2021-06-01) ; Yıldız, Elif; YILDIZ, ELİF; Ellergerzen, Pinar; Guldas, Metin; GÜLDAŞ, METİN; Acar, Asli Gul; ACAR, ASLI GÜL; Gurbuz, Ozan; GÜRBÜZ, OZAN; Bursa Uludağ Üniversitesi/Ziraat Fakültesi.; Bursa Uludağ Üniversitesi/Tıp Fakültesi/İmmunoloji Anabilim Dalı.; 0000-0003-1356-9012; 0000-0002-5187-9380; 0000-0001-7871-1628; GLT-7125-2022; AAG-6424-2021; U-1332-2019Anthocyanins have a great potential for human health, as a sub-group of phenolic compounds. Interactions of anthocyanin involved in digestion and thus in obesity consist of inhibition of pancreatic lipase, regulation of lipolysis and lipogenesis, activation of an activated protein kinase enzyme, controlling of digestion hormones (leptin, insulin, ghrelin, cholecystokinin, GIP, GLP-1). Anthocyanins are the compounds that can control metabolic syndrome and obesity by ameliorating lipid metabolism, increasing energy expenditure, suppressing food intake and inhibiting lipid absorption. In addition, the interactions with other compounds during the processing and/or in the intestinal canal can change their absorption capability and bioavailability. Activation of mitogen-activated protein kinase and cyclooxygenase (COX) enzymes, inflammatory cytokines signaling, free-radical scavenging activity are among the primary functions of anthocyanins playing role in the basic metabolic pathways. Anthocyanins also interact with gut microbiota that plays a role in many metabolic pathways. In the review, the effects of anthocyanins on the obesity-associated mechanisms in the metabolism are considered and summarized under the light of recent researches.Publication Changes in bioaccessibility, phenolic content and antioxidant capacity of novel crackers with turmeric (Curcuma longa l.) and mahaleb (Prunus mahaleb l.) powders(Wageningen Academic Publishers, 2019-01-01) Yıldız, Elif; Güngör, G.; Yılmaz, H.; Göçmen, Duygu; YILDIZ, ELİF; Güngör, G.; Yılmaz, H.; GÖÇMEN, DUYGU; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü; 0000-0003-1356-9012; 0000-0003-0557-1403; KDP-3344-2024; AAG-6424-2021; EWU-3698-2022; AAH-7633-2021The purpose of this study was to determine the suitability of supplementing turmeric and/or mahaleb powders in crackers to enhance phenolic content and antioxidant activity. They replaced wheat flour for 0, 5.0, or 7.5%. The highest bioaccessible phenolics (7,591.90 mg of gallic acid equivalents/100 g dry weight) and phenolic bioaccessibility values (77.94%) were obtained in the 7.5M7.5T sample. Turmeric and/or mahaleb powders' addition had a positive effect on phenolic contents and bioaccessibilities of the cracker samples. In all assays, antioxidant capacities of the crackers supplemented with turmeric and/or mahaleb powders were significantly (P <= 0.05) higher than the control crackers. The results showed that the samples with turmeric and/or mahaleb powders exhibited significantly (P <= 0.05) higher bioaccessible antioxidants than the control sample. Bioaccessibilities of crackers based on antioxidant capacity increased linearly with supplementation increments. Antioxidant bioaccessibility of the crackers ranged between 9.00 to 47.29% for the TEAC(ABTS), 11.54 to 14.47% for the TEAC(CUPRAC) and 12.47 to 20.59% for the TEAC(DPPH). The highest antioxidant bioaccessibilities (47.29%, 14.47%, and 20.59%) in all assays (respectively ABTS, CUPRAC, and DPPH) were obtained in the 7.5M7.5T sample. According to sensorial evaluations, generally, all supplemented crackers scored higher than the control. The taste of the crackers improved by supplementation of turmeric and/or mahaleb powders, as these crackers had typical pleasant mahaleb and turmeric flavour. Overall results suggest that turmeric and mahaleb powders are functional food additives with high phenolic content, bioaccessibility and antioxidant capacity. They can be used in foods, especially in bakery products, without any adverse effect on sensory properties.