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- MakaleAçık Erişim2025Scopus SJRQ3SOME PHYSICOCHEMICAL, COLOR, COOKING, BIOACTIVE AND SENSORY PROPERTIES OF TURKISH NOODLES: ENRICHED WITH ARONIA POWDER (ARONIA MELANOCARPA)
Karademir, Emine; Yuksel, Ferhat; Baltaci, Cemalettin
Aronia (Aronia melanocarpa) is a fruit with a high polyphenol content, and its use is increasing due to its potential health effects with increased polyphenol content. The widespread consumption of Turkish noodles and similar products in society is important for increasing their nutritional quality. The aim of this study was to evaluate the physicochemical, color, bioactive, and sensory properties of noodle samples to which aronia powder was added at different concentrations of 2%, 4%, 6%, 8%, and 10%, respectively. Total Polyphenol Content (TPC), Total Antioxidant Capacity (TAC), and Total Flavonoid Content (TFC) amounts were found to be significantly increased (p<0.05). In addition, significant increases were found in the antioxidant activity (ABTS(center dot+), DPPH and FRAP) of the samples. According to the sensory evaluations, the noodles with 8% aronia had a high level of general acceptability, while the group with 10% aronia had a lower level. Consequently, we observed that adding aronia could yield an acceptable noodle enriched in bioactive components.
- MakaleYalnız künye2015Scopus SJRQ1Effect of domestic cooking methods on antioxidant capacity of fresh and frozen kale
Ilyasoʇlu, Huri; Burnaz, Nesibe Arslan
The aim of this study was to evaluate the changes in the antioxidant capacity of fresh and frozen kale during domestic cooking methods (e.g., boiling, microwaving, and steaming). The antioxidant activities of the samples were measured using three in vitro assays (1,1-diphenyl-2-picrylhydrazyl assay, 2, 2-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid assay, and ferric reducing antioxidant power assay). The steaming treatment was found to be the best cooking method to retain antioxidant compounds, followed by the microwaving and boiling treatments. The frozen uncooked samples exhibited a higher antioxidant capacity than the fresh, uncooked samples, indicating that the freezing process could enhance the antioxidant capacity of the kale.
AtıfScopus21WoS19OpenAlex25İncele - MakaleAçık Erişim2014Scopus SJRQ1The effect of cooking on total polyphenolic content and antioxidant activity of selected vegetables
Şengül, Memnune; Yildiz, Hilal; Kavaz, Arzu
The aim of this study to investigate the effect of different cooking methods (boiling, steaming, stir-frying, and microwaving) on the total polyphenolic content and total antioxidant activity of selected vegetables (beet, red cabbage, broccoli, white cabbage, black radish, kale, turnip, and red radish) from Turkey. A wide variation on total phenolic content was observed in raw vegetables, ranging from 44.94 ± 0.47 (beet, Beta vulgaris L. subsp. vulgaris) to 350.94 ± 5.18 (red radish, Raphanus sativus L.) μg gallic acid equivalent/mg of sample. Considering uncooked vegetables, the order of total antioxidant activity determined by β-carotene bleaching assay was beet > red cabbage > broccoli > white cabbage > black radish > kale > turnip > red radish. In DPPH• assay, kale had an exceptionally high antioxidant activity followed by red cabbage, broccoli, turnip, black radish, beet, white cabbage, and red radish.
AtıfScopus58WoS50OpenAlex66İncele