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Öğe Antioxidant and bioaccessibility characteristics of functional fruit and vegetable honeys produced by innovative method(Elsevier, 2022) Guldas, M.; Demircan, H.; Cakmak, I.; Oral, R. A.; Yildiz, E.; Gurbuz, O.; Sen, H.The functional fruit and vegetable honeys were produced by the natural bee feeding method with pomegranate, orange and black carrot concentrates. The natural enrichment method did not cause any negative effects on the quality criteria questioned in the standards such as moisture, pH, free acidity and HMF (Hydroxymethylfurfuraldehyde) content and the quality of the functional honeys obtained was high. Parallel to TPC contents, the antioxidant values of the honeys were increased 5.00-31.50, 16.09-53.96 and 21.18-39.72% by enrichment of orange, pomegranate, and black carrot concentrates. Gallic acid in pomegranate honey (14.52%) and chlorogenic acid in black carrot honey (27.01%) were determined as antioxidant components increased by enrichment. The enrichment process also led to an increase in the bioaccessibility characteristics. The increased antioxidant activity of functional honeys (DPPH) was verified by a high negative correlation value (R =-0.9103) and decreasing IC50 ratios in the opposite direction.Öğe Investigation of the effects of some wall materials and encapsulation techniques on the microencapsulation of olive leaf extract(Akademiai Kiado Zrt, 2023) Kahraman, S.; Demircan, H.; Sarioglu, K.; Demircan, S.; Oral, R. A.In this study, it is aimed to encapsulate some functional components of the olive leaves. Olive leaf extract was encapsulated using solution of sodium alginate, sodium alginate/gelatine, and sodium alginate/agar as wall material by ionic gelation technique. Also, olive leaf extract was encapsulated using solution of gelatine as wall material by cold gelation technique. The viscosities of the coating materials used in the study were investigated. An optimisation process was carried out to determine the injection time to be applied in the ionic gelation technique and the encapsulation efficiencies, particle sizes, swelling ratios, in vitro release profiles, and antioxidant activities of the obtained capsules were determined. While the encapsulation efficiency of the capsules obtained by the cold gelation technique was determined as the highest (98.2 +/- 0.99%), it was revealed that the viscosity of the wall material used in the ionic gelation technique was important in the encapsulation efficiency. The particle size and swelling rate of the capsules obtained using the cold gelation technique were the highest. The release rate of oleuropein was generally higher at gastric pH than at intestinal pH. A correlation was found between antioxidant activities and the encapsulation efficiency of capsules.Öğe INVESTIGATION ON PHYTOCHEMICAL, ANTIOXIDANT, AND ANTIMICROBIAL PROPERTIES, DRYING PROFILE AND EXTRACTION OPTIMIZATION OF DEER APPLE (MALUS TRILOBATA V ERIOLOBUS TRILOBATUS)(Plapiqui(Uns-Conicet), 2022) Demircan, H.; Sagdic, O.; Ozkan, K.; Kayacan, S.; Us, A. A.; Sarioglu, K.; Oral, R. A.In this study, drying kinetics, extraction optimization, total phenolic and flavonoid contents, antioxidant activities, and antimicrobial effects of deer apple (Malus trilobata v Eriolobus trilobatus) fruit species were determined. Representing 50% ethanol and 15.86 solvent-sample ratio; total phenolic and flavonoid content, antioxidant activity by DPPH and CUPRAC methods, and inhibition percent were found as 1000.9 mg gallic acid equivalent/kg fresh weight (FW), 469.5 mg catechin equivalent/kg FW, 967.7 mg Trolox equivalent/kg FW, 3.58 mg Trolox equivalent/g FW, 39.85%, respectively. It is shown that the deer apple fruit has antimicrobial activity against Escherichia coli O157:H7, Staphylococcus aureus, Bacillus cereus, and Aspergillus flavus that known as pathogenic or spoilage microorganisms. This study shows that deer apple fruit is a good source of phenolic and flavonoid and has antimicrobial activity. Also, it contributes information about some physicochemical and antimicrobial properties of deer apple fruit and aims to increase the awareness of this fruit species.Öğe Risk in some honey-based instant bee product mixtures(Univ Putra Malaysia Press, 2024) Caner, N. S.; Demircan, H.; Oral, R. A.Lemon juice concentrate is one of the components included in the product recipe in addition to fractions such as propolis, royal jelly, pollen, bee bread, ginger, cinnamon, cloves, black pepper, ginkgo, and ginseng in the commercial sale of honey-based beekeeping products in Turkey. The present work aimed to examine the changes in some physicochemical properties of honey by adding lemon juice concentrate at different ratios (0, 1, 2, and 3%) to pine, flower, and chestnut honey during six-month storage period. Changes in the total phenolic content, antioxidant activity, and HMF levels of the samples stored at 25, 35, and 45 degrees C were monitored. The degree of reaction, reaction rate constants, and Arrhenius coefficients were also determined by examining the HMF formation kinetics. HMF levels at the end of 24 months, the general shelf life of commercial mixtures, were calculated from the modelled kinetic data. Brix (78.8 - 82.0 degrees), pH (3.00 - 4.46), free acidity (8.5 - 72.3 meq kg(-1)), reducing sugar (87.5 - 105.1%), total sugar (93.7-111.1%), sucrose (4.0 - 7.7 g/100 g), total phenolic content (4.1- 218.7 mg GAE/100 g), antioxidant activity (1.0 - 16.1 mg GAE/100 g), and HMF (12.4 - 7646.5 mg kg(-1)) levels of the samples were measured. Adding lemon juice concentrate dramatically increased HMF levels. The estimated HMF levels of the samples at the end of 24 months were between 49.7 - 30038.7 mg kg(-1). The threshold energies of the HMF formation reactions were 126.2 - 219.2 kJ mol(-1). (c) All Rights Reserved
