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  • Küçük Resim
    Öğe
    Bioactive and bioaccessibility characteristics of honeybee pollens collected from different regions of Turkey
    (Springer, 2018) Özkan, Kübra; Sağcan, Nihan; Özülkü, Görkem; Sağdıç, Osman; Toker, Ömer Said; Muz, Mustafa Necati
    Pollens used by honey bees as a primary protein source has been attracted attention due to their positive health effects. The geographical and botanical origin of honeybee pollens affect their nutritional value as well as bioactive and bioaccessibility properties. This study investigated the bioactive and bioaccessibility properties (total phenolic content, total flavonoid content and antioxidant activity) of some honeybee pollens collected from different seaside regions of Turkey. Results indicated that total phenolic content, total flavonoid and total antioxidant (DPPH and CUPRAC) were between 3.9 and 9.2 mg GAE/g, 1.2-1.9 mg CAE/g sample, 1.7-17.6 mg TEAC/g and 0.68-3.04 mg TEAC/g, respectively. As for the bioaccessible fraction (IN) of collected pollens was 0.24-0.37 mg GAE/g for total phenolic, 0.01-0.08 TEAC/g for total flavonoid, 0.01-0.38 mg TEAC/g for DPPH and 0.01-0.4 mg TEAC/g for CUPRAC. Maximum recovery (%) was obtained for the sample collected from Canakkale city of Turkey for total phenolics (7.3%), total flavonoids (5.9%) and DPPH (6.6%). The results of the present study showed that bee pollen can be used as a resource of bioactive compounds in the daily diet due to the bioaccessibility properties and be added to formulation of the different food products to improve functionality.
  • Küçük Resim Yok
    Öğe
    Impact of grape marc, as a partial replacer of sugar and wheat flour, on the bioaccessibility of polyphenols, technological, sensory, and quality properties of cake by mixture design approach
    (Walter De Gruyter Gmbh, 2022) Bursa, Kübra; Işık, Gökşen; Yıldırım, Ruşen Metin; Özülkü, Görkem; Kian-Pour, Nasim; Toker, Ömer Said; Gülcü, Mehmet; Palabıyık, İbrahim
    This investigation aimed to valorize grape marc (GM) in the formulation of cakes for ideal technological, nutritional and organoleptic properties. The GM (0-20%) was used for the partial substitution of wheat flour (40-50%) and sugar (40-50%). Total polyphenols in the cake samples, their post digestion, and bioaccessibility varied from 65.49-462.07; 13.34-608.62 mg GAE/g, and 23.42-315.47%, respectively. The values of the elastic modulus of the batter were higher than those of the viscous modulus, indicating the elastic behavior of the cakes. The hardness and springiness ranged from 2.20-4.22 N, and 0.85-0.98 mm, respectively. The results predicted by mixture design revealed that the samples including 50% wheat flour, 48.73% sugar, and 1.94% GM were the best formulation for the optimization of organoleptic properties. According to the results, GM can be used to develop cakes with a good nutritional composition as well as functional, sensory, and quality attributes at the industrial scale.