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- MakaleAçık Erişim2025Scopus SJRQ2Physicochemical properties, organic acid composition and free amino acid profiles in selected Cornus mas L. genotypes from the Çoruh Valley
ERDOĞAN, Ümmügülsüm; ERDOĞAN, Yaşar
Cornus mas L. (cornelian cherry) is a species widely used from traditional consumption to modern industrial applications due to its high nutritional content, richness in phenolic compounds, and functional food potential. This study aimed to comprehensively evaluate the physicochemical properties, organic acid composition, and free amino acid profiles of 15 cornelian cherry genotypes selected from the Çoruh Valley, one of Turkey's important biodiversity centers. Fruit samples were collected at full physiological maturity, and TSS, titratable acidity, pH, sugar composition, ascorbic acid, and tannin contents were analyzed using standard methods.Organic acids were determined by HPLC-UV, and free amino acids were determined by HPLC with OPA/FMOC derivatization. All measured traits differed significantly among genotypes (p < 0.05). Malic acid ranged from 38.12 to 251.34 mg/100 g, and total organic acids from 588.89 to 1038.15 mg/100 g. Free amino acid contents ranged from 71.34 to 93.14 mg/100 g, with the highest values in the G7 and G5 genotypes. This study demonstrates that the Çoruh Valley is an important hotspot of genetic diversity for cornelian cherry and contains genotype groups suitable for different uses. Overall, the findings provide a biochemical basis for selecting genotypes for breeding, nutritional applications, and industrial processing.
- MakaleYayıncıda açık erişim2023Scopus SJRQ3Sesame seed protein: Amino acid, functional, and physicochemical profiles
Yüzer, Mustafa O.; Gençcelep, Hüseyin
Sesame (Sesamum indicum L.) is an erect herbaceous annual plant with flat seeds. It is one of the oldest cultivated oilseed plants in the world, especially popular in Africa and Asia. The present research objective was to describe a sesame protein isolate, i.e., its amino acid profile, functional and physicochemical properties, zeta potential, and hydrodynamic diameter. The surface charge and hydrodynamic diameter in aqueous solutions were obtained for standard sesame seeds, defatted sesame seeds, and the sesame protein isolate. Defatted sesame seeds yielded the following optimal parameters: salt concentration – 0.6 M, pH – 7, iso-electric point (pI) – 4. The sesame protein isolate was rich in methionine content, which is rare in other plant proteins, but its lysine content was lower than in other isolates. The sesame protein isolate displayed almost identical zeta potential profiles with its pH. The decreasing pH increased the zeta values gradually from the lowest negative value to the highest positive value. The zeta potentials of standard and defatted sesame seeds at pH 7 were –23.53 and –17.30, respectively. The hydrodynamic diameter of the sesame protein isolate (0.33 μm) was smaller than that of sesame seeds (2.64 μm) and defatted sesame seeds (3.02 μm). The sesame protein isolate had a water holding capacity of 1.26 g/g and an oil holding capacity of 3.40 g/g. Its emulsifying properties looked as follows: emulsion capacity – 51.32%, emulsion stability – 49.50%, emulsion activity index – 12.86 m2/g, and emulsion stability index – 44.96 min, respectively. These values are suitable for the sesame protein isolate and are consistent with the literature. The sesame protein isolate was a good source of protein (88.98%). Using sesame proteins as functional components can be an important basis for better knowledge of the relationship between electrical charge interactions in food matrices and the structure, stability, shelf life, texture, structural and functional properties of food. Research prospects include the effects of sesame protein isolates on various food systems.
AtıfScopus36WoS31OpenAlex28
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