Sürdürülebilir Kalkınma Amaçları
Yayınlar
- MakaleYalnız künye2026Potential of bee products for enrichment of herbal tea: using response surface methodology
Ilyasoğlu, Huri; Arpa Zemzemoğlu, Tuba Eda; Arslan Burnaz, Nesibe
Purpose: There has been an increasing demand for food and beverage products enriched with bee products due to their valuable nutrients and bioactive compounds. This study was designed to assess the feasibility of enriching herbal tea infusions with bee products (honey and bee pollen), and to optimize formulation parameters using response surface methodology (RSM). Methods: The effects of the honey level of bee products (HLBP; 10–90 g/100 g) and the level of non-tea substances (LNTS; 1–5 g/100 mL) on the general acceptability, total glucose and fructose (TGF), total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity of the herbal tea infusions were investigated using RSM. Results: HLBP showed a positive impact on the general acceptability and TGF, but a negative impact on the TPC, while the LNTS had a positive impact on the TGF and TPC. At the optimized enrichment conditions, the response to honey–bee pollen differed markedly between the two matrices: linden tea demonstrated significantly higher functional enhancement (TPC, TFC, and antioxidant activity) compared to the control, whereas sage tea exhibited relatively stable functional values. Sensory responses also differed, with linden formulations showing a significant decrease in general acceptability at lower HLBP levels, while sage formulations maintained relatively stable sensory scores. Conclusion: Overall, the findings indicate that the effects of honey–bee pollen enrichment on herbal tea beverages depend on the tea matrix and require optimization, as increasing functional properties may compromise sensory acceptability, particularly in linden tea, whereas sage tea showed comparatively similar responses to the control.
- MakaleYalnız künye20265-Hydroxymethylfurfural and furfural levels in non-alcoholic beverages: a survey of product types
Arslan Burnaz, Nesibe; Baltacı, Cemalettin; İlyasoğlu, Huri
Toxic furanic compounds such as 5-hydroxymethylfurfural (HMF) and 2-furfural (F) can form during the processing and storage of non-alcoholic beverages (NABs). This study aimed to determine the levels of HMF and F in a wide range of NAB categories, including fruit juices and nectars, carbonated soft drinks, non-carbonated soft drinks, energy drinks, and coffee with milk drinks. The levels of HMF and F were determined using a validated analytical method. The HMF and F levels of the studied samples varied depending on the type of product. The coffee with milk drinks exhibited the highest levels, while the carbonated soft drinks exhibited the lowest. Notably, the HMF levels of most of the coffee with milk drinks exceeded 10 mg L−1. The findings provide novel insights into the presence of furanic compounds in NABs and emphasise the importance of raising consumer awareness regarding potential dietary exposure to furanic compounds, particularly from coffee drinks.
- MakaleYalnız künye2025Phenolic Profiles, Mineral Compositions, and Solvent-Driven Antioxidant Potentials of Two Robinia Species
Aktürk, Betül Kara; Arslan Burnaz, Nesibe
The genus Robinia, which belongs to the Fabaceae family, is a source of polyphenols and may be medicinally and pharmacologically effective against life-threatening diseases. This study investigated and compared the phenolic profiles, mineral contents, and antioxidant activities of two Robinia species. The antioxidant activities and phenolic/flavonoid contents of aerial parts of Robinia pseudoacacia and Robinia × ambigua plants at various solvents and concentrations were investigated in detail for the first time. The findings revealed that 50% acetone leaf extracts are promising sources of high phenol/flavonoid contents and antioxidant activity. Liquid chromatography–electrospray ionization–tandem mass spectrometry (LC–ESI–MS/MS) analysis allowed the identification of nine flavonoids and seven phenolic acids. Pelargonidin chloride, a common anthocyanidin with estrogenic activity, was the major component in all samples. Moreover, inductively coupled plasma–mass spectrometry (ICP–MS) shows that all samples were rich in K (12 886.70–26 078.11 mg/kg), Ca (1550.51–6011.03 mg/kg), and Mg (1676.13–3115.10 mg/kg). Leaves stand out compared to flowers. It is considered that the results obtained may guide studies in the fields of medicine, cosmetics, pharmacology, and so forth.
- MakaleAçık Erişim2022Flaxseed and Cornelian cherry: Development of a functional cookie using response surface methodology
İlyasoğlu, Huri; Arslan Burnaz, Nesibe; Arpa Zemzemoğlu, Tuba Eda
Consumers' demand for healthy foods has been increased. The aim of this study was to develop a functional cookie from wheat flour with flaxseed (FS) and Cornelian cherry (CC). The effects of the levels of FS flour (10–30 g for 100 g composite flour) and CC powder (2–10 g for 100 g composite flour) in the cookie formulation on the cookie properties were investigated by using response surface methodology. The lightness of the cookies was decreased with the addition of the FS and CC. The incorporation of the FS into the formulation enhanced the content of omega-3 fatty acids. Both FS and CC enhanced the total phenolic contents (TPCs) and antioxidant capacity of the cookies. Moreover, they did not have effects on the hardness and overall acceptability. The developed cookie contained FS (23.6 g 100 g−1) and CC (10 g 100 g−1) that provided α-linolenic acid (16.5 g 100 g−1), TPC (340.2 mg GAE 100 g−1), and antioxidant capacity (996.6 μmol TEAC 100 g−1). Our study indicated that the combination of wheat flour with FS with CC can have the potential to enhance the nutritional and functional values of the cookies. Novelty impact statement: The combination of wheat flour with flaxseed and Cornelian cherry in the cookie formulation enhanced the contents of omega-3 fatty acids, total phenolic content, and antioxidant capacity of the cookies. The developed cookie may be an alternative product for consumers who look for healthy bakery products.
- MakaleYalnız künye2018Tıbbi ve aromatik bitkilerin kullanımı ile ekmeğin fenolik madde içeriğinin zenginleştirilmesi
Hendek, Muge; Arslan Burnaz, Nesibe; Karataş, Şeyda Merve
Son yıllarda, tüketicilerin fonksiyonel gıdalara ilgisi artmaktadır. Bunun temel nedeni, fonksiyonel gıdalarıniçerdikleri fenolik bileşikler ve doğal antioksidanlarla insan sağlığı üzerine olumlu etkilerinin bulunmasıdır.Bu amaçla pek çok zenginleştirilmiş ürün formülasyonu geliştirilmektedir. Özellikle günlük diyette heröğünde sofralarda yerini alan ekmeğin, zenginleştirilerek besin değerinin arttırılmasına yönelik çalışmalar güngeçtikçe önem kazanmaktadır. Bu çalışmada, geleneksel ekmeğe, tıbbi ve aromatik bitki ya da bitki tohumlarıeklenerek, ekmeğin fenolik madde içeriğinin zenginleştirilmesi ve antioksidan bakımından işlevselliğininarttırılması amaçlanmıştır. Farklı formülasyonlarla yapılan ekmek numunelerinin toplam fenolik maddeiçerikleri Folin-Ciocalteu yöntemine göre bulunmuştur. Sonuçlar kontrol beyaz ekmekle karşılaştırıldığında,ekmek yapımında özellikle tarçının toplam fenolik madde içeriğine katkısı oldukça fazla bulunmuş olup,fonksiyonel ekmek üretiminde kullanılması önerilebilir.
- MakaleYalnız künye2017An on-line HPLC system for detection of antioxidant compounds in some plant extracts by comparing three different methods
Arslan Burnaz, Nesibe; Küçük, Murat; Akar, Zeynep
Echinacea (Echinacea purpurea), green tea (Camellia sinensis) and yaylacayi (Thymus praecox OPIZ subsp. grossheimii (Ronniger) Jalas) are herbs used in traditional medicine because of their beneficial health effects. A high performance liquid chromatography (HPLC) post-column method was developed by coupling HPLC with on-line antioxidant assays using diode array (DAD) and ultraviolet (UV) detectors. Thus antioxidant compounds and fifteen phenolic standards were detected in echinacea, green tea and yaylacayi methanol extracts simultaneously. Later on, the developed on-line HPLC coupled system was used to compare three different antioxidant methods, ABTS [2,2′-Azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid)], DPPH (2,2-diphenyl-1-picrylhydrazyl and FRAP (Ferric reducing antioxidant power). Eight compounds with antioxidant activity were identified as gallic acid, protocatechuic aldehyde, p-OH benzoic acid, chlorogenic acid, caffeic acid, vanillin, ferulic acid, and rosmarinic acid. For validation purposes, LOD (limit of detection) (0.36–14.68 μg/mL) and LOQ (limit of quantification) (1.35–48.92 μg/mL) values were calculated for six standards. The results showed that while the post-column ABTS and FRAP assays were repeatable, sensitive and supportive of each other, the post-column DPPH assay did not provide reliable results. Also due to the base-line noise and drifts in post-column DPPH assay, identification and quantitation of analytes could not be done accurately.