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Akdeniz bölgesinde yetişen bazı zeytin çeşitlerinin ve yağlarının fizikokimyasal özellikleri üzerine sulamanın etkisi
(Selçuk Üniversitesi Fen Bilimleri Enstitüsü, 2019) Uslu, Nurhan; Özcan, Mehmet Musa
Bu çalışmada, Mersin'in Mut ilçesinden 2017 ve 2018 yıllarında, Ağustos'dan Aralık'a kadar 20 gün arayla yedi farklı periyotta hasat edilen Ayvalık, Çöpaşı, Gemlik ve Yağlık çeşidi zeytinlerin ve soğuk pres yağlarının fizikokimyasal özellikleri ve biyoaktif bileşenleri üzerine sulamanın etkisi araştırılmıştır. Ayrıca çeşit, hasat zamanı ve sulama uygulaması gibi faktörlerin meyve özellikleri ve yağ kalitesine etkisi incelenmiştir. Zeytin çeşitlerinde ve yağlarında sırasıyla verbaskozid (1088.40-2634.20 mg/kg) ve luteolin-7-glukozit (23.79-26.65 mg/kg) majör fenolik bileşen olarak tespit edilmiştir. Zeytin örneklerinin başlıca organik asidi ise tüm çeşitlerde galakturonik asit (137.35-9527.50 mg/100g) olarak belirlenmiştir. Maksimum yağ içeriği Ayvalık çeşidinde (2017 hasadında %62.63; 2018 hasadında %64.55, kuru madde bazında) tespit edilmiştir. En yüksek su içeriği Gemlik çeşidi zeytinde (%77.15) ve en yüksek serbest asitlik (%9.74) ile K270 değeri (1.98) bu çeşide ait zeytinyağında gözlenmiştir. Ayrıca toplam fenol içeriği (8457.80 mg/kg), antioksidan aktivite (8.63 mmol troloks/100g) ve a-tokoferol miktarı (171.48 mg/100g) Yağlık çeşidine ait zeytin ve yağlarında en yüksek değerlerde bulunmuş ve bunu Çöpaşı çeşidi takip etmiştir. Her iki hasat yılında da hidroksitirozol (307.30-1449.10 mg/kg) ve oleuropein (577.40-1404.80 mg/kg) konsantrasyonları bakımından en zengin çeşidin Yağlık zeytin çeşidi olduğu gözlenmiştir. Buna ilaveten, Yağlık çeşidi zeytinyağlarının linoleik (%22.61) ve linolenik (%1.68) asit içerikleri daha yüksek, oleik asit miktarı (%58.66) ise daha düşük çıkmıştır. Olgunlaşmanın ilerlemesiyle zeytin çeşitlerinin yağ içeriği ve zeytinyağlarının linoleik asit miktarları artış gösterirken, yağların serbest asitlik, a-tokoferol, palmitik asit, klorofil ve karotenoid miktarları ile zeytin örneklerinin sitrik ve tartarik asit içeriklerinde azalma gözlenmiştir. Sulama işlemi, zeytinlerin toplam ağırlıkları ve su içeriklerinde; zeytinyağlarının serbest asitlik ve K232 değerlerinde artışa sebep olurken, hem zeytin hem de yağların (özellikle Ayvalık ve Gemlik çeşidi) toplam fenol içerikleri ve antioksidan aktivitelerinde azalmaya neden olmuştur. Ayrıca sulama uygulamasının zeytinyağların palmitik ve stearik asit miktarlarına etkisi minimum seviyede iken, oleik ve linoleik asit içerikleri kısmen farklılık göstermiştir. Elde edilen sonuçlara göre, yerel bir zeytin olan Yağlık çeşidi hem fizikokimyasal özellikleri, hem de biyoaktif bileşenleri bakımından önem arz etmektedir. Dolayısıyla bu çeşidin daha fazla yetiştirilmesi teşvik edilmelidir. Sulama zamanı ve sulama suyu miktarı her bir çeşit için ayrı ayrı belirlenmelidir. Ayrıca hem su tasarrufu sağlamak hem de yağ kalitesi ve biyoaktif bileşenleri daha yüksek zeytin ve yağları elde edebilmek için kısıtlı sulama uygulamaları denenmelidir.
Antioxidant potential, mineral contents and fatty acid composition of rose, blackberry and redberry fruits
(AGRIMEDIA GMBH, 2016) Al Juhaimi, Fahad; Ghafoor, Kashif; Babiker, Elfadil E.; Uslu, Nurhan; Özcan, Mehmet Musa
Studeis relating to finding out such plant materials and fruits containing natural antioxidants and high quality nutrients have been increasing in recent years. Rose, blackberry and redberry fruits were evaluated for total phenol, flavonoids, antioxidant activity, phenolic compounds, minerals and fatty acids composition. The total phenol contents of fruits varied between 112 mg GAE/ioog (ripened rose seed (RS)) and 702 mg GAE/loo g (redberry); flavonoid ranged from 25 (ripened RS) to 184 (redberry). The Redberry (81.64%) and blackberry (76.28%) fruits showed highest free radical scavenging abilities. Among minerals, P contents of samples ranged from 615.80 mg/Kg (blackberry) to 2208.08 mg/kg (redberry), K contents were found between 193.27 mg/loog (raw RS) and 18342.12 mg/kg (raw RF). Gallic acid contents significantly varied (p < 0.05) and ranged from 0.36 mg/kg in redberry to 4.97 mg/kg in blackberry. Oleic acid contents of oil samples were 12.29% (ripened RS) and 59.5o% (raw rose fruit (RF)). Lin oleic acid contents of samples ranged between 19.66% (raw RE) and 48.77% (raw RS). Rose, blackberry and raspberry fruits can serve as potential nutrient and natural antioxidant sources that can be utilized for nutraceutical and functional foods development.
Bioactive properties and phenolic compounds in bud, sprout, and fruit of Capparis spp. plants
(Blackwell Publishing Ltd, 2020) Ghafoor K.; Al Juhaimi, Fahad Y.; Özcan, Mehmet Musa; Uslu, Nurhan; Babiker, Elfadil E.; Mohamed Ahmed I.A.
In this study, changes in bioactive properties and phenolic compounds of different caper parts were reported. Total phenolic contents of C. ovata and C. spinosa plants varied between 175.35 mgGAE/100 g (fruit) and 518.4 mgGAE/100 g (small bud) to 143.58 mgGAE/100 g (fruit and 597.57 mgGAE/100 g (small bud), respectively. While total flavonoid contents of C. ovata parts vary between 9.12 mg/g (fruit) and 37.22 mg/g (small bud), total flavonoid contents of C. spinosa parts changed between 7.43 mg/g (fruit) and 62.39 mg/g (small bud). Antioxidant activity values of C. ovata and C. spinosa parts varied between 53.43% (sprout) and 76.40% (medium bud) to 50.51% (fruit) and 76.65% (medium bud), respectively. While (+) catechin contents of C. ovata parts change between 22.16 mg/100 g (fruit) and 149.13 mg/100 g (small bud), (+)-catechin contents of C. spinosa parts varied between 65.50 mg/100 g (fruit) and 99.29 mg/100 (small bud). 1,2-Dihydroxybenzene contents of C. ovata ranged from 33.4 mg/100 g (fruit) to 142.41 mg/100 g (small bud) while 1,2-dihydroxybenzene contents of C. spinosa parts are found between 75.17 mg/100 g (fruit) and 127.32 mg/100 g (medium bud). Practical applications: Caper plant grows at the most countries of Africa, Asia, and South European. Capers have very important roles for beneficial natural components in the food industry. Caper buds and fruits are used for human nutrition. It is utilized to prepare salada as a culinary herb. Caper has pungent and bitter flavor, and are used as an appetizer with olives, cheese, and nuts. There are a significant increase in the interest of bioactive compounds from plant products. Curative and medicinal properties of capers are linked to the presence of bioactive compounds. © 2020 Wiley Periodicals, Inc.
Bioactive properties, fatty acid compositions, and phenolic compounds of some date palm (Phoenix dactylifera L.) cultivars
(WILEY, 2020) Al-Juhaimi, Fahad Y.; Özcan, Mehmet Musa; Uslu, Nurhan; Ghafoor, Kashif; Babiker, Elfadil E.; Ahmed, Isam A. Mohamed
The antioxidant activity values and total phenol contents of date flesh samples changed between 6.61 (Osailah)-10.72% (Rothanh Qassim) and 50.64 (Osailah)-98.61 mgGAE/100 g (Rothanh Qassim), respectively. Hence cultivars showed significant (p < .05) variations. Among phenolic compounds, gallic acid contents of date flesh varied between 1.61 (Sbakah) and 11.23 mg/100 g (Rushudiah), 3,4-dihydroxybenzoic acid between 0.30 (Rushudiah) and 2.68 mg/100 g (Rothanh Qassim), and (+)-catechin between 0.29 (Osailah) and 2.98 mg/100 g (Nabtat Ali). Fatty acid composition of date flesh showed palmitic acid changing from 12.77 (Osailah) to 16.04% (Rothans Qassim), elaidic acid from 39.21 (Osailah) to 67.99% (Sbakah), and linoleic acid from 11.61 (Sbakah) to 18.95% (Osailah). Crude protein contents of date flesh samples were between 2.06 (Nabtat Ali) and 16.67% (Osailah). Ca, K, Mg, and P were the major elements in date fruits. Ca, K, and P contents of date flesh samples were found between 10.90 (Sbakah)-237.18 mg/kg (Rushudiah), 54.17 (Rothanh Qassim)-214.66 mg/kg (Rushudiah), and 8.24 (Nabtat Ali)-26.77 mg/kg (Rushudiah), respectively. Practical applications The date palm (Phoenix dactylifera L.) is one of the mankind's oldest cultivated plants. The date derivatives are rich in nutraceuticals and pharmaceuticals. Date flesh has nutritive components as potentially active antioxidant phytochemicals. The date has been an important crop in the desert regions of Arabian countries. Dates are rich in certain nutrients and provide a good source of rapid energy.
Characterization of oil uptake and fatty acid composition of pre-treated potato slices fried in sunflower and olive oils
(JAPAN OIL CHEMISTS SOC, 2020) Alkaltham, Mohammed Saeed; Özcan, Mehmet Musa; Uslu, Nurhan; Salamatullah, Ahmad Mohammad; Hayat, Khizar
In this study, the oil uptake and fatty acid composition of fried potato slices were determined. Some pre-treatments such as blanching, freezing, and blanching-freezing were applied to potato slices before frying while the untreated samples were used as a control. The frying process was carried out in sunflower and olive oils. The percentage oil uptake in slices varied from 4.26% to 10.35% when fried in sunflower oil. In the case of the control samples slices fried in olive oil contained high monounsaturated fatty acid (oleic acid) content (5.45%), and lesser oil uptake was observed than those processed in sunflower oil, which is rich in polyunsaturated fatty acid (linoleic acid is 5.99%) (p < 0.05). The oil uptake was also compared in the case of potato slices fried in two different oils after pre-treatments. The maximum oil uptake was observed in the case of blanched-frozen potatoes, whereas minimum oil uptake was observed in frozen only slices for both oils. The fatty acid contents in oils extracted from fried potato slices showed that the predominant fatty acids were palmitic, stearic, oleic, and linoleic acids. The best results were observed in frozen potato slices fried in both sunflower and olive oils.
Chemical Compositions and Mineral Contents of Some Hull-Less Pumpkin Seed and Oils
(SPRINGER, 2016) Seymen, Musa; Uslu, Nurhan; Türkmen, Önder; Al Juhaimi, Fahad; Özcan, Mehmet Musa
The main objective of this study was to determine total oil, total phenol, antioxidant activity and mineral contents of hull-less pumpkin seeds and also fatty acid composition of seed oils. The results indicated that total oil, total phenol content and antioxidant activity values were found between 33.04 and 46.97 %, 56.94 and 87.15 mg GAE/100 g and 0.19 and 11.75 %, respectively (p < 0.05). Linoleic, oleic, palmitic and stearic acids were the most prominent fatty acids in all genotypes. The most abundant mineral in the studied seeds, which belong to different genotypes, was potassium (2704.75-1033.63 ppm) followed by phosphorus (3569.690-9108.835 ppm) and magnesium (1275.15-3938.16 ppm) (p < 0.05). Particularly genotype-1 was the richest seed in essential fatty acids and minerals.
Determination of antioxidant activity, phenolic compound, mineral contents and fatty acid compositions of bee pollen grains collected from different locations
(RESEARCH INST POMOLOGY FLORICULTURE, DIV APICULTURE, 2019) Özcan, Mehmet Musa; Al Juhaimi, Fahad Y.; Babiker, Elfadil E.; Uslu, Nurhan; Ceylan, Durmuş Ali; Ghafoor, Kashif; Özcan, Mustafa Mete; Dursun, Nesim; Ahmed, Isam A. Mohamed; Jamiu, Fadimu Gbemisola; Alsawmahi, Omer N.
The objective of the present work was to investigate the influence of locations on bioactive propertiest, phenolic compounds and mineral contents of bee pollens. The oil content of pollen grains changed between 3.50% (Alanya) and 6.85% (Russia-Perm Region). The highest total phenolic content (720 mg/100g) and antioxidant activity values (81.4%) were observed in pollens obtained from the Russia-Perm Region and Alanya districts, respectively. Additionally, the highest carotenoid was found in a pollen sample collected from Karaman (Sanveliler) (98.6 mg/g). The major phenolic compounds were (+)-catechin (66.75-337.39 mg/100g) and quercetin (61.2-1221.7 mg/100g) in all pollen samples. The pollen samples were observed to be a significant source of potassium (3846-6287 mg/kg), phosphorus (2947-5010 mg/kg), calcium (1022-2424 mg/kg) and sulfur (1744-2397 mg/kg). All of the analysis results were significantly affected by supplying locations. The antioxidant activity values of pollens were found partly similar and varied depending on locations. The content of saturated fatty acid (palmitic) was high (20-30%) in the tested pollen samples but did not exceed the content of linoleic acid.
Determination of Bioactive Compounds and Mineral Contents of Seedless Parts and Seeds of Grapes
(SOUTH AFRICAN SOC ENOLOGY & VITICULTURE-SASEV, 2017) Özcan, Mehmet Musa; Al Juhaimi, Fahad Y.; Gülcü, Mehmet; Uslu, Nurhan; Geçgel, U.
In this study, phenolic compounds, minerals, total flavonoids, total phenolic contents and antioxidant activities of the seedless parts (pulp+skin) and seeds of table and wine grapes were determined. Also, the total oil, tocopherol contents and fatty acid composition of seed oils of table and wine grapes were investigated. The highest total phenolic content of the grape pulp was found in Trakya ilkeren (199.063 mg/100 g), while total flavonoid and antioxidant activity of the pulp was determined at a high level in Red Globe (6.810 mg/g, 90.948%). Antioxidant activity, and the total phenolic and flavonoid contents of grape seeds varied between 86.688 and 90.974%, 421.563 and 490.625 mg GAE/100 g, and 90.595 and 145.595 mg/g respectively (p <0.05). Generally, the main phenolic compounds of all grape pulps and seeds were gallic acid, 3,4-dihydroxybenzoic acid, (+)-catechin and 1,2-dihydroxybenzene. In addition, the oil contents of grape seeds ranged from 5.275 (cavus) to 13.881% (Cmarh karasi) (p < 0.05). The major fatty acids of grape seed oils were linoleic, oleic and palmitic acid. The seed oil of the Trakya ilkeren variety was rich in tocopherols in comparison with the other varieties. The major minerals of both the seedless parts and the seeds were determined as K, Ca, P, S, Mg.
Determination of the Physicochemical Changes in the Different Vegetable Oils after Fat-Product Interaction During Frying Process
(JIHAD DANESHGAHI, 2018) Uslu, Nurhan; Özcan, Mehmet Musa
Determination of changes in physicochemical properties of different vegetable oils (sunflower, corn, hazelnut, palm, and olive oils) was aimed after the frying process with different frying material used (potato and pepper). The increase in free fatty acid content, peroxide value, viscosity and polar compound formation of oils was observed, while the reduction of the polyunsaturated fatty acid content of oils was detected with the increase of frying time. The minimum increase of free fatty acid content was determined in sunflower oil (for fried pepper %0.23; for fried potato %0.22), while the best result of peroxide values for both of frying samples was found in olive oil (for fried pepper 2.49 meq O-2/kg; for fried potato 4.11 meq O-2/kg oil). The highest increase of total polar compound was also ascertained in sunflower oil (for fried pepper %4.50; for fried potato %5.00). The increase of frying time caused a decrease of L* and a* values of oils except for olive oil and increase of b* values. The effect of frying oil or material and frying process time on physicochemical properties of oils was found statistically significant (p<0.01).
Distribution of heavy metal and macroelements of Indian and imported cigarette brands in Turkey
(SPRINGER HEIDELBERG, 2019) Özcan, Mehmet Musa; Al Juhaimi, Fahad Y.; Uslu, Nurhan; Ghafoor, Kashif; Ahmed, Isam A. Mohamed; Babiker, Elfadil E.
While Cd contents of cigarettes are determined between 0.44 (C8) and 1.55 mg/kg (C7), Co contents of cigarette samples varied between 0.26 (B5) and 2.19 mg/kg (B3). Also, while Cr contents of tested cigarettes are determined between 0.88 mg/kg (C5) and 1.72 mg/kg (B2), Mo contents of cigarettes ranged from 0.39 (C7) to 1.13 mg/kg (B2). In addition, Cu contents of cigarettes varied between 10.36 (C11) and 30.47 mg/kg (C18), while Fe contents of cigarette samples range between 306.03 (C5) and 595.42 mg/kg (C16). In addition, while Ni contents of cigarettes vary between 1.00 (C7) and 3.17 mg/kg (C1), Pb contents of brands varied between 0.16 (B4) and 7.37 mg/kg (B1). In general, Indian and imported cigarette samples used in Turkey are rich in Ca, K, Mg, P, and S. In Indian samples, B4 and B5 cigarette samples contained lower heavy metals compared with other cigarettes.
Effect of boiling on fatty acid composition and tocopherol content of hen, duck, and quail egg oils
(WILEY, 2019) Özcan, Mehmet Musa; Al Juhaimi, Fahad; Uslu, Nurhan; Ghafoor, Kashif; Babiker, Elfadil E.; Ahmed, Isam A. Mohamed; Alsawmahi, Omer N.
The palmitic acid contents of control groups varied between 22.96% (duck) and 25.09% (hen), while that of boiled egg oils are found between 22.93% (duck) and 23.72% (quail). Oleic acid contents of control group oils changed between 43.04% (quail) and 64.91% (duck) while that of boiled egg oils vary between 43.18% (quail) and 64.17% (duck). Linoleic acid contents of control groups and boiled egg oils changed between 4.34% (duck) and 23.24% (quail) to 5.31% (duck) and 19.81% (quail), respectively. While DL-alpha-tocopherol contents of raw (control) egg oils change between 16.92mg/100g (hen) and 26.16mg/100g (quail), DL-alpha-tocopherol contents of boiled egg oils were found between 20.47mg/100g(hen) and 72.26mg/100g (quail). beta-Tocopherol contents of raw egg and boiled egg oils were determined between 8.46mg/100g (hen) and 10.41mg/100g(duck) to 9.10 (hen) and 13.25mg/100g (quail), respectively. gamma-Tocopherol contents of boiled egg oils changed between 3.27mg/100g (duck) and 7.43mg/100g (quail). Practical applicationsEggs are consumed as breakfast foods, preparation of home meal, and also used as food ingredients. Among eggs from birds, those from hen and duck are the most common and also highly nutritious. Recently, there is an increase in the demand of functional foods by consumers that can prevent several diseases. Egg yolk oils are rich in bioactive compounds like unsaturated fatty acids, pigments, and oil-soluble vitamins.
The effect of different solvent types and extraction methods on oil yields and fatty acid composition of safflower seed
(JAPAN OIL CHEMISTS SOC, 2019) Al Juhaimi, Fahad; Uslu, Nurhan; Babiker, Elfadil E.; Ghafoor, Kashif; Ahmed, Isam A. Mohamed; Özcan, Mehmet Musa
The aim of this study was to determine the effect of different extraction solvents (petroleum benzene, hexane, diethyl ether and acetone) and extraction methods (hot and cold) on oil yield of safflower seeds and its fatty acid compositions. Oil contents of safflower seeds extracted by hot extraction system were changed between 37.40% (acetone) and 39.53% (petroleum benzene), while that of cold extraction was varied between 39.96% (petroleum benzene) and 39.40% (diethyl ether). Regarding the extraction solvents, the highest oil yield (39.53%) was obtained with petroleum benzene, while the minimum value (37.40%) was found with acetone under hot extraction condition. The main fatty acids observed in all extracted oil samples were linoleic, oleic and palmitic acids. Oleic acid contents of safflower oils extracted by hot extraction system was ranged between 41.20% (acetone) and 42.54% (hexane), its content in oils obtained by cold extraction method was varied between 40.58% (acetone) and 42.10% (hexane and diethyl ether). Linoleic content of safflower oil extracted by hot extraction system was found between 48.23% (acetone) and 49.62% (hexane), while that oil extracted by cold method range from 48.07 (hexane) to 49.09% (acetone). The fatty acid composition of safflower seeds oil showed significant (p < 0.05) differences depending on solvent type and extraction method. The results of this study provide relevant information that can be used to improve organic solvent extraction processes of vegetable oil.
Effect of drying on antioxidant activity, total phenol and mineral contents of pear fruits
(M H SCHAPER GMBH CO KG, 2016) Al Juhaimi, Fahad; Uslu, Nurhan; Özcan, Mehmet Musa; EL Babiker, E. L. Fadil; Ghafoor, Kashif
In this study, the effect of drying on total phenolic content, antioxidant activity and mineral content of pear varieties (Ankara, Deveci and Santa maria) was investigated. While the phenolic contents of Ankara variety are found between 18.125 and 165.625 mg GAE/100 g, total phenolic contents of Deveci pear ranged from 86.146 to 171.458 mg GAE/100 g. With regard to the DPPH assay, antioxidant activities of fresh pear varieties were determined as 4.840 % for Ankara, 20.731 % for Deveci and 42.283 % for Santa maria, respectively. The increase of the drying time raised the antioxidant activities of pears. The antioxidant activity of Deveci was found higher (71.689 %; 25 h of drying). than others. K contents of fresh pears were 1196.860 ppm for Ankara; 1255.393 ppm for Deveci; 744.540 ppm for Santa maria. The application of heat treatment led to increase in phenolic contents and antioxidant activities. In addition, the amounts of minerals, especially K, Mg and P, were also raised during drying when compared to the fresh pears.
Effect of drying on antioxidant activity, total phenol, mineral contents and phenolic compounds of guava (Psidium guajava L.) fruit
(AGRIMEDIA GMBH, 2017) Özcan, Mehmet Musa; Uslu, Nurhan
Antioxidant activity of guava fruit dried in microwave (83.846%) was found partly high than guava dried in oven (83.509) depending on drying conditions. Total phenol contents of guava fruits dried in both drying method were found low according to control group. While the total phenol contents of fresh guava fruit is 749.96 mgGAE/100g, total phenol contents of fruit dried in oven and microwave were determined as 361.35 mgGAE/100g and 357.66 mgGAE/100g (dw), respectively (p<0.05). While P contents of fruit dried in microwave and oven are determined as 332.89 mg/kg and 401.03 mg/kg, K contents were established as 8389.32 and 7784.27 mg/kg, respectively. Gallic acid, quercetin, caffeic acid, naringenin and isorhamnetin contents of fresh guava fruit were established as 2.185, 5.718, 3.436, 1.657, and 2.461 mg/100 g, respectively. The application of heat treatment led to increase in antioxidant activities.
The effect of drying on phenolic compound, antioxidant activity, and mineral contents of leaves of different olive varieties
(WILEY, 2018) Akbaş, Ümmü Gülsüm; Uslu, Nurhan; Al Juhaimi, Fahad; Özcan, Mehmet Musa; Ghafoor, Kashif; Babiker, Elfadil E.; Jamiu, Fadimu Gbemisola
The highest total phenol contents were found in olive leaves heated in microwave 540 W and athmospheric air. While the antioxidant activity of olive leaves heated in microwave 180 W change between 76.99% (Akdeniz Yerli) and 82.26% (Sari Ulak), antioxidant activity values of leave samples heated in microwave 360 W varied between 81.20% (Yaglik) and 82.24% (Gemlik). The highest p-coumaric acid (161.92 mgGAE/100g) and trans-ferulic acid (3,276.09 mg GAE/100g) were determined in Akdeniz yerli olive leaves dried in microwave 360 W. In addition, the highest oleuropein content (1,104.66 mg GAE/100g) was found in Akdeniz yerli olive leaves in control group. The Ca contents of olive leaves dried in microwave 540 W vary between 12,300.34 mg/kg (Akdeniz Yerli) and 16,437.52 mg/kg (Sari ulak), Ca contents of olive leaves dried in oven (70 degrees C) were changed between 10,188.19 mg/kg (Akdeniz yerli) and 16,801.42 mg/kg (Sari ulak) (p<.05).
The effect of drying temperatures on antioxidant activity, phenolic compounds, fatty acid composition and tocopherol contents in citrus seed and oils
(SPRINGER INDIA, 2018) Al Juhaimi, Fahad; Özcan, Mehmet Musa; Uslu, Nurhan; Ghafoor, Kashif
In this study, the effect of drying temperature on antioxidant activity, phenolic compounds, fatty acid composition and tocopherol content of citrus seeds and oils were studied. Kinnow mandarin seed, dried at 60 A degrees C, exhibited the highest antioxidant activity. Orlendo orange seed had the maximum total phenolic content and alpha-tocopherol content, with a value of 63.349 mg/100 g and 28.085 mg/g (control samples), respectively. The antioxidant activity of Orlendo orange seed (63.349%) was higher than seeds of Eureka lemon (55.819%) and Kinnow mandarin (28.015%), while the highest total phenolic content was found in seeds of Kinnow mandarin, followed by Orlendo orange and Eureka lemon (113.132). 1.2-Dihydroxybenzene (13.171), kaempferol (10.780), (+)-catechin (9.341) and isorhamnetin (7.592) in mg/100 g were the major phenolic compounds found in Kinnow mandarin. Among the unsaturated fatty acids, linoleic acid was the most abundant acid in all oils, which varied from 44.4% (dried at 80 A degrees C) to 46.1% (dried at 70 A degrees C), from 39.0% (dried at 60 A degrees C) to 40.0% (dried at 70 A degrees C). The total phenolic content, antioxidant activity and phenolic compounds of citrus seeds and tocopherol content of seed oils were significantly affected by drying process and varied depending on the drying temperature.
The effect of fermentation process on bioactive properties, essential oil composition and phenolic constituents of raw fresh and fermented sea fennel (Crithmum maritimum L.) leaves
(NATL INST SCIENCE COMMUNICATION-NISCAIR, 2019) Özcan, Mehmet Musa; Uslu, Nurhan; Figueredo, Gilles; Al Juhaimi, Fahad; Ghafoor, Kashif; Babiker, Elfadtl E.; Alsawmahi, Omer N.; Özcan, Mustafa Mete; Isam , A.; Ahmed, Mohamed
The influence of fermentation on antioxidant activity, total phenol, total flavonoid and phenolic compounds of sea fennel and also volatile compounds of sea fennel essential oil was investigated and compared with fresh samples. Antioxidant activity, total fenolic and flavonoid contents decresed from 89.79 to 63.13%; from 259.58 to 77.92 mg/100 g; from 2114.67 to 390.50 mg/100 g, respectively. Twenty-six and thirty-three components of sea fennel oils were identified in raw and fermented sea fennel, accounting to about 99.99% and 99.44% of the total oil, respectively. The raw and fermented sea fennel leaves contained 22.31 and 1.32% sabinene, 12.08% and 7.45% limonene, 10.30% and 11.61% beta-phellandrene, 8.59% and 9.17% (Z)-beta-ocimene, 7.08% and 3.55% alpha-pinene, 28.36% and 42.05% gamma-terpinene, 2.57% and 8.64% terpinene-4-ol, respectively. Dominant phenolic compounds were (+)-catechin, gallic acid, 3,4-dihydroxybenzoic acid and p-coumaric acid. Generally, all of the phenolic compounds reduced the effect of microorganisms during,. However, essential oil contents of sea fennel were not effected from fermentation process.
Effect of harvest time on physico-chemical properties and bioactive compounds of pulp and seeds of grape varieties
(SPRINGER INDIA, 2017) Özcan, Mehmet Musa; Al Juhaimi, Fahad; Gülcü, Mehmet; Uslu, Nurhan; Geçgel, Ümit; Ghafoor, Kashif; Dursun, Nesim
In this study, physicochemical properties and bioactive compounds of three grape varieties (Cardinal, MuAYkule and Razaki) harvested at the three different harvest times (on time, one and two weeks earlier) were investigated. The highest antioxidant activity, total phenolic and flavonoid contents were observed in Razaki pulp and these were 82.854%, 127.422 mg/100 g, 3.873 mg/g, respectively. The contents of bioactive compounds in grape seeds were found higher than those in pulps. Similarly, seed of Razaki had higher antioxidant activity (91.267%) and total phenolic content (477.500 mg/100 g) when compared to results of other varieties. The key phenolic compounds of all grape variety and seeds were gallic acid, 3,4-dihydroxybenzoic acid, (+)-catechin ve 1,2-dihydroxybenzene. The oil content of grape seeds ranged from 8.50% (Razaki harvested one week ago) to 19.024% (MuAYkule harvested one week ago). The main fatty acids of grapeseed oils were linoleic, oleic and palmitic acids. In addition, the oil of Razaki seeds was rich in tocopherols when compared to the other varieties.
The effect of harvest times on bioactive properties and fatty acid compositions of prickly pear (Opuntia ficus-barbarica A. Berger) fruits
(ELSEVIER SCI LTD, 2020) Al Juhaimi, Fahad; Ghafoor, Kashif; Uslu, Nurhan; Ahmed, Isam A. Mohamed; Babiker, Elfadil E.; Özcan, Mehmet Musa; Fadimu, Gbemisola J.
In the study, the impact of harvest time on total phenolic content, antioxidant activity, and phenolic compounds of prickly pear (Opuntia ficus-barbarica A. Berger) fruit pulp and the oil content and fatty acids profile of the seed were investigated. The highest total phenolic content was determined as 156.77 mg/100 g in July 1 harvest, while the maximum antioxidant activity and total oil content were found as 9.81% and 6.80% at the last stage of maturation (15 August), respectively. The highest oleic (28.51%), palmitic (22.61%) and stearic acid contents (9.20%) in seed oil were observed in June 15 harvest. The highest value for linoleic acid (57.50%) was detected in August 15 harvest. Prickly pear is a vital source of bioactive constituents such as phenolic and antioxidant substances in terms of being useful for human health and the optimum harvesting time to retain high quantities of most phenolic compounds is 1st July.
The effect of heat treatment on phenolic compounds and fatty acid composition of Brazilian nut and hazelnut
(SPRINGER INDIA, 2018) Özcan, Mehmet Musa; Al-Juhaimi, Fahad Y.; Uslu, Nurhan
Brazilian peanut oil content increased with oven heating (65.08%) and decreased with microwave heating process (61.00%). While the phenolic content of untreated Brazilian nut was the highest of 68.97 mg GAE/100 g. Hazelnut (Sivri) contained the highest antioxidant activity (86.52%, untreated). Results reflected significantly differences between the antioxidant effect and total phenol contents of Brazilian nut and hazelnut (Sivri) kernels heated in the oven and microwave. Microwave heating caused a decrease in antioxidant activity of hazelnut. Gallic acid, 3,4-dihydroxybenzoic acid and (+)- and catechin were the main phenolic compounds of raw Brazilian nut with the value of 5.33, 4.33 and 4.88 mg/100 g, respectively, while the dominant phenolics of raw hazelnut (Sivri) kernels were gallic acid (4.81 mg/100 g), 3,4-dihydroxybenzoic acid (4.61 mg/100 g), (+)-catechin (6.96 mg/100 g) and 1,2-dihydroxybenzene (4.14 mg/100 g). Both conventional and microwave heating caused minor reduction in phenolic compounds. The main fatty acids of Brazilian nut oil were linoleic (44.39-48.18%), oleic (27.74-31.74%), palmitic (13.09-13.70%) and stearic (8.20-8.91%) acids, while the dominant fatty acids of hazelnut (Sivri) oil were oleic acid (80.84%), respectively. The heating process caused noticeable change in fatty acid compositions of both nut oils.

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