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- MakaleAçık Erişim2026Scopus SJRQ2An Approach to the Evaluation of Spent Coffee Grounds: Use in Functional Apricot Bar Formulation
Berktaş, Serap; İncegül, Yasemin; Çam, Mustafa
Fruit bars are snack products obtained by mushing fruit, adding sugar, pectin, and other ingredients, and drying the resulting mixture. The aim of this study was to investigate the effects of spent coffee grounds (SCGs), a valuable waste product of the coffee industry, on the physicochemical and bioactive properties of a snack fruit bar enriched with bioactive properties after mushing apricot fruit. Results showed that apricot bars containing 2.5%, 5%, and 7.5% SCGs had higher phenolic, flavonoid, antioxidant activity (ABTS and DPPH), ascorbic acid, and total carotenoid contents compared to the control group. Especially, the fruit bar containing 7.5% SCG stood out in terms of tested bioactive properties. Therefore, it has been determined that the antioxidant and phenolic compounds found in SCGs are also reflected in fruit bars. Furthermore, α-amylase and lipase inhibition values were increased in the enriched fruit bars, and the potential of the developed fruit bars to exhibit antidiabetic and antiobesity properties was improved. Furthermore, the intestinal phase phenolic compound bioaccessibility values of the enriched fruit bars (87.40%–133.3%) were higher than the SCG-free control fruit bar (91.7%). The potential for creating an alternative product with improved nutritional and economic benefits by adding a waste product rich in bioactive compounds such as SCGs to the fruit bar formulation was evaluated. Such products could be considered a new alternative to a functional snack product group rich in bioactive substances that could be incorporated into today's diet.
- MakaleYalnız künye2026Scopus SJRQ2Starch-Based Microcapsules of Grape Pomace Phenolics: Physicochemical Characterization and Stability in Static In Vitro Digestion
Berktaş, Serap; İncegül, Yasemin; Çam, Mustafa
To protect phenolics of grape pomace, microencapsulation process was carried out with HI-CAP 100, Capsul TA, maltodextrin and potato starch. Encapsulation efficiencies of microcapsules were determined between 69–97%. TPC, TFC, and TAC values of starch-based microcapsules were in the ranges of 36–74 mg GAE/g, 14–28 mg CE/g, and 0.37–0.84 mg C3GE/g, respectively. Maltodextrin, with a value of 74.04 mg GAE/g, was determined to be the best coating material to retain grape pomace phenolics. Similar results were also seen in TFC (28.40 mg CE/g) and ABTS (128.2 mg TE/g) values. While water solubility values were found between 73–92% in microcapsules, grape pomace had 21.81%. The effects of coating materials on the release and bioaccessibility value of grape pomace phenolics encapsulated with different starch types in vitro digestion of oral, gastric and small intestine were investigated. Potato starch-coated microcapsules displayed the least TPC loss in gastric digestion and higher phenolics release in small intestine digestion. The microcapsule with the highest bioaccessibility in oral, gastric, and small intestine phases was Capsul TA, with values of 121%, 205%, and 120%, respectively. Additionally, potato starch-based microencapsulation of phenolics may provide alternative benefits like the slow and balanced release of phenolics in the digestive tract. Microcapsules with maltodextrin, Capsul TA and HI-CAP as coating material had amorphous structures, while potato starch resulted in crystalline structure in the microcapsules. Grape pomace phenolic starch-based microcapsules can be evaluated in the food and pharmaceutical industry depending on the intended use.
- MakaleYalnız künye2020Scopus SJRQ2Degradation kinetics of bioactive compounds and antioxidant activity in strawberry juice concentrate stored at high and low temperatures
Menevseoglu, Ahmed; Dıblan, Sevgin; Türkyılmaz, Meltem; Özkan, Mehmet
In this study, changes in ascorbic acid (AA), phenolics, anthocyanins (ACNs) and antioxidant activity (AOA) were monitored during storage at − 25, 4, 10 and 20 °C to observe the stability of bioactive compound in strawberry juice concentrates (SJCs). Half-life periods (t1/2) for ACN and AA degradations were 7.9 and 50 days at 20 °C, respectively. On the contrary, much higher t1/2 values were found for the reduction in AOA and phenolics, i.e. 251 and 430 days at 20 °C, respectively. AOA and phenolics were more stable during storage than AA and ACNs. p-Coumaric acid was the major phenolic identified in SJC. p-coumaric acid (33.8%), catechin (23.1%), vanilic acid (18.6%) and epicatechin (16.1%), which constituted 91.6% of phenolics in SJC, followed by chlorogenic acid (4.9%) and caffeic acid (3.2%). Chlorogenic acid was the least stable phenolic in SJC stored at 20 °C. Strong correlations were found between AOA and ACNs (r = 0.99), phenolics (r = 0.94) and AA (r = 0.92) in SJC stored at 20 °C. Significant ACN and AA degradations occurred at storage temperature as low as 4 °C. Therefore, storage at − 25 ℃ was suggested for SJC to maximize the stabilities of especially ACNs and AA in SJC.
AtıfScopus19WoS17OpenAlex17
İncele - MakaleYalnız künye2016Scopus SJRQ1Application of response surface methodology for optimizing the recovery of phenolic compounds from hazelnut skin using different extraction methods
Odabaş, Halil İbrahim; Koca, Ilkay
Hazelnut skin which is a rich source of phenolic compounds is a by-product of hazelnut roasting process. In present study, ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE) and supercritical carbon dioxide extraction (SCE) methods were applied for recovery of phenolic compounds from hazelnut skin. Response surface methodology was used to estimate optimum extraction conditions. Extraction studies were performed according to Box-Behnken Design. Temperature (UAE)/power (MAE), time and ethanol concentration were independent variables for UAE and MAE. The independent variables selected for SCE were temperature, time and pressure. The optimum extraction conditions were 45 min and 67.2–67.6% ethanol concentration, 600 W, 6 min and 55.03–56.23% ethanol concentration and 42.72–49.10 °C, 59.83–60.00 min and 10.01–11.48 bar, for UAE, MAE and SCE respectively. Total phenolic content, FRAP and 1/EC50 values at the optimum conditions were 122.99–123.01 mg GAE/g, 612.20–613.25 mmol Fe(II)/g and 4.36 mL/mg for UAE, 111.53–111.55 mg GAE/g, 582.44–582.52 mmol Fe(II)/g and 2.48 mL/mg for MAE and 69.59–72.64 mg GAE/g, 426.25–465.52 mmol Fe(II)/g and 2.18–2.27 mL/mg for SCE, respectively. Maceration was performed for comparison with novel methods. UAE was found to be the best method of the extraction of phenolic compounds from hazelnut skin with the highest total phenolic content and antioxidant activity values.
AtıfScopus89WoS78OpenAlex97İncele - MakaleAçık Erişim2016Scopus SJRQ2Investigation of the inhibitory properties of some phenolic standards and bee products against human carbonic anhydrase I and II
Aygul, Imdat; Yaylaci Karahalil, Fatma; Supuran, Claudiu T.
Polyphenols are important secondary products of plants with the potential to inhibit carbonic anhydrases. The aim of this study was to investigate the inhibition effects of various phenolic standards, honey, propolis, and pollen species on human carbonic anhydrase I and II. The inhibition values (IC50) of the phenolics (gallic acid, protocatechuic acid, quercetin, catechin, tannic acid, and chrysin) ranged from 0.009 to 0.32 μg/mL, tannic acid emerging as the best inhibitor. The inhibition values of three different types of honey, heather, rhododendron, and chestnut ranged between 2.32 and 25.10 μg/mL, the chestnut honeys exhibiting the best inhibition. The ethanolic extracts of pollen and propolis exhibited good inhibitory properties, with IC50 values between 0.486 and 3.320 μg/mL. In order to evaluate the phenolic composition of bee products, phenolic profiles and total phenolic contents (TFC) were also measured. The inhibition ranking among the natural products studied was phenolic standards > propolis > pollen > honeys, and inhibition was related to TFC.
AtıfScopus13WoS12OpenAlex13
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