Sürdürülebilir Kalkınma Amaçları

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• Derleme MakaleAçık Erişim2025Scopus SJRQ1/r/bayburt/11471
  Effects of plant-derived antioxidants to the oxidative stability of edible oils under thermal and storage conditions: Benefits, challenges and sustainable solutions

  Yildiz, Aysun Yurdunuseven; Öztekin, Sebahat; Anaya, Katya

  The stability of edible oils significantly influences their quality, safety, and shelf life. While synthetic antioxidants have traditionally been used, the growing consumer interest in food safety and sustainability has shifted focus towards natural alternatives. Plant-derived antioxidants offer a promising solution, enhancing oxidative stability while meeting clean-label demands. This review examines recent advancements in using plant-derived antioxidants, such as extracts, essential oils, and agro-industrial by-products, to inhibit lipid peroxidation and improve edible oils' oxidative and thermal stability. Natural antioxidants from peels, seeds, spices, fruits, and vegetables effectively reduce hydrolysis, polymerization, and secondary oxidation products. Despite their potential, challenges remain, including impacts on sensory attributes, regulatory compliance, and the need for standardized extraction and application protocols. Addressing these limitations can advance sustainable food preservation and encourage the integration of natural antioxidants in the food industry, contributing to a more sustainable economy and shelf life.

  AtıfScopus51·WoS51

  İncele
• MakaleAçık Erişim2024Scopus SJRQ1/r/bayburt/12895
  Phytochemical profile, enzyme inhibition, antioxidant, and antibacterial activity of Rosa pimpinellifolia L.: A comprehensive study to investigate the bioactivity of different parts (whole fruit, pulp, and seed part) of the fruit

  Findik, Bahar Tuba; Yildiz, Hilal; Akdeniz, Mehmet; Yener, Ismail; Yilmaz, Mustafa Abdullah; Cakir, Ozlem; Ertas, Abdulselam

  The pharmaceutical and nutraceutical potentials of whole fruit, pulp and seeds of Rosa pimpinellifolia L. were evaluated. Forty-two phenolic compounds and two triterpenoids were identified in extracts by LC-MS/MS and GC–MS, respectively. The most prominent compounds were ellagic acid, catechin, epicatechin, tannic acid, quercetin, oleanolic acid, and ursolic acid. The highest enzyme inhibitory activities of the extracts (94.83%) were obtained against angiotensin-converting enzyme and were almost equal to those of the commercial standard (lisinopril, 98.99%). Whole fruit and pulp extracts (IC50:2.47 and 1.52 μg DW/mL) exhibited higher antioxidant capacity than the standards (α-tocopherol, IC50:9.89 μg DW/mL). The highest antibacterial activity was obtained against Bacillus cereus (MIC: 256 μg/mL) for the whole fruit extract. Correlation analyses were conducted to find the correlation between individual phenolics and enzyme inhibitory activities. The results showed the remarkable future of not only the edible part but also the seeds of black rose hips in phytochemical and functional aspects.

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  AtıfScopus15·WoS14·OpenAlex17

  İncele
• MakaleAçık Erişim2019Scopus SJRQ1/r/bayburt/13798
  Characterization of chemical, molecular, thermal and rheological properties of medlar pectin extracted at optimum conditions as determined by Box-Behnken and ANFIS models

  Al-Amoudi, Rami H.; Taylan, Osman; Kutlu, Gozde; Can, Asli Muslu; Sagdic, Osman; Dertli, Enes; Yilmaz, Mustafa Tahsin

  In this work, response surface methodology and adaptive neuro-fuzzy inference system approaches were used to predict and model effect of extraction conditions of pectin from medlar fruit (Mespilus germanica L.). The pectin extracted at optimized conditions (89 °C, 4.83 h and 4.2 pH) could be classified as high methoxyl pectin. Sugar composition analysis showed that pectin was mainly composed of D-galacturonic acid, L-arabinose, L-rhamnose, D-galactose and D-glucose. Fourier Transform Infrared Spectroscopy, RAMAN and nuclear magnetic resonance spectra confirmed molecular structure, revealing presence of D-galacturonic acid backbone. X-ray diffraction patterns revealed an amorphous structure. Differential scanning calorimetry showed endothermic (123 °C) and exothermic peaks (192 °C). Thermogravimetric analysis revealed three decomposition regions, 50–225 °C, 225–400 °C and 400–600 °C. Steady and dynamic shear analyses revealed that pectin had a pseudo-plastic behavior with storage (G′) and loss (G″) modulus increasing with increment in frequency, indicating viscoelastic structure more predominantly elastic than viscous.

  AtıfScopus89·WoS79·OpenAlex83

  İncele
• MakaleAçık Erişim2018Scopus SJRQ1/r/bayburt/13908
  Structural analysis of the α-D-glucan produced by the sourdough isolate Lactobacillus brevis E25

  Dertli, Enes; Colquhoun, Ian J.; Côté, Gregory L.; Le Gall, Gwénaëlle; Narbad, Arjan

  Cereal-associated Lactic Acid Bacteria (LAB) are well known for homopolymeric exopolysaccharide (EPS) production. Herein, the structure of an EPS isolated from sourdough isolate Lactobacillus brevis E25 was determined. A modified BHI medium was used for production of EPS-E25 in order to eliminate potential contaminants. Analysis of sugar monomers in EPS revealed that glucose was the only sugar present. Structural characterisation of EPS by NMR and methylation analysis revealed that E25 produced a highly branched α-glucan with (α1 → 3) and (α1 → 6) glycosidic linkages, and was similar in structure to a previously reported EPS from Lactobacillus reuteri 180. The 1H and 13C NMR data were contrasted with newly recorded data for known polysaccharides (alternan, commercial dextran) which also contain α-(1,3,6)Glc branch points. It was found in both E25 EPS and alternan that NMR parameters could be used to distinguish glucose residues that had the same substitution pattern but occupied different positions in the structure.

  AtıfScopus78·WoS73·OpenAlex80

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