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Öğe Bee Bread as a Functional Product: Phenolic Compounds, Amino Acid, Sugar, and Organic Acid Profiles(Mdpi, 2024) Aksoy, Aksem; Altunatmaz, Sema Sandikci; Aksu, Filiz; Demirok, Nazan Tokatli; Yazici, Kemal; Yikmis, SeydiBee bread (perga) is a natural bee product formed by the fermentation of the pollen collected by bees via lactic acid bacteria and yeasts. This study aims to determine the bioactive compounds, amino acid, sugar, and organic acid profile of bee bread samples collected from the Ardahan province of Turkiye. The highest total phenolic, total flavonoid, and DPPH values in bee bread samples were determined as 18.35 mg GAE/g, 2.82 mg QE/g, and 3.90 mg TEAC/g, respectively. Among phenolic compounds, gallic acid had the highest value at 39.97 mu/g. While all essential amino acids except tryptophan were detected in the samples, aspartic acid was the most dominant, followed by pyrroline and glutamic acid. Among sugars, fructose was seen at the highest level. Succinic acid, among organic acids, had the highest amount at 73.63 mg/g. Finally, all the data were subjected to a principal components analysis (PCA). Bee bread samples were grouped according to the analysis results of the districts they were collected from. This study provides information about the bioactive components and some chemical properties of bee bread, a natural product that has been the subject of recent research. It also contains essential data for future functional food production.Öğe Bioactive, Pro-Apoptotic-Angiotensin Converting Enzyme Inhibitor Effects and Properties of Ultrasound-Treated Traditional Poppy Vinegar Using the Response Surface Methodology Model(Amer Chemical Soc, 2024) Yikmis, Seydi; Bozgeyik, Esra; Demirok, Nazan Tokatli; Ilaslan, Kerem; Aadil, Rana MuhammadPoppy vinegar with functional properties is a fermented product. This study evaluated traditionally produced poppy vinegar. The study was conducted on poppy vinegar to determine the maximum increase in angiotensin converting enzyme (ACE) inhibitory activity %, total phenolic content (TPC), and radical scavenging activity (DPPH) of the vinegar at different combinations of ultrasound treatment duration (2-14 min) and amplitude (40-100%). The optimal parameters obtained using the response surface methodologies (RSM) were the duration of the ultrasound of 5.5 min and the amplitude of the ultrasound at 57%. When the DPPH values, ACE inhibition %, and TPC and DPPH values obtained with the RSM model were compared with the experimental values, the difference was 9.80, 3.0, and 4.6%, respectively, showing good agreement between actual and predicted values. The higher ultrasound intensities and longer treatment times had a significant effect on antioxidant activity. Poppy vinegar samples significantly induced the apoptosis of lung cancer cells, particularly those stored for 6 and 12 months. The amounts of protocatechuic acid, gallic acid, neohesperidin, hydroxybenzoic acid, resveratrol, rutin, trans-cinnamic acid, quercetin, and flavon in poppy vinegar were determined, which decreased significantly as storage time increased. TPC and TFC were determined to be 90.39 mg of GAE/100 mL and 29.86 mg of TEAC/mL, respectively, and there was no significant change in these bioactive compounds after 6 months of storage. The highest value of ACE inhibitory activity was found at the beginning of the storage period. The present study was the first study to examine the bioactive components, ACE inhibition activity, pro-apoptotic activities, and phenolic composition of traditionally produced ultrasound-treated poppy vinegar during storage. The control of production parameters and the design of ideal poppy vinegar fermentation processes could benefit from this research.Öğe Determination of antioxidant, antimicrobial activities, total phenolic and flavonoid contents of Allium rumelicum, Jurinea kilaea and Peucedanum obtusifolium(2023) Karasakal, Ayca; Kilic, Orhan; Demirok, Nazan Tokatli; Cabi, EvrenA microwave-assisted extraction (MAE) process for polyphenols from Allium rumelicum Kocyigit & Ozhatay, Jurinea kilaea Azn. and Peucedanum obtusifolium Sibth. & Sm. was used. This research examined the methanolic extracts made from these three species’ antioxidant, antimicrobial, total phenolic, and flavonoid contents. By using the 2,2-diphenyl-1-picryl-hydrazyl-hydrate free radical method (DPPH), ABTS/Persulfate, and Cupric reducing antioxidant capacity (CUPRAC) methods, the total antioxidant activities and capacities were examined. Additionally, the Folin-Ciocalteu and AlCl3/KAc techniques were used to calculate the total phenolic and flavonoid contents. To ascertain the antibacterial capabilities of plants, the disc diffusion method was applied. The J. kilaea showed the greatest total antioxidant capacity/activity levels when measured using the CUPRAC and ABTS/Persulfate techniques. A. rumelicum was found to have the highest quercetin concentration, while P. obtusifolium had the lowest. In J. kilaea, the gallic acid concentration was highest. The highest antimicrobial activity values were obtained in P. obtusifolium.Öğe Development of Ultrasound-Processed Poppy (Papaver rhoeas L.) Sherbet Enriched with Bee Bread Using Response Surface Methodology: Changes in Shelf Life(Amer Chemical Soc, 2024) Yikmis, Seydi; Demirok, Nazan Tokatli; Aksoy, Aksem; Altunatmaz, Sema Sandikci; Aksu, Filiz; Aadil, Rana Muhammad; Erdal, BernaThis research aimed to investigate the effects of ultrasound treatment on the quality characteristics of optimized functional bee bread-enriched poppy sherbet. Antioxidant activity capacity, antimicrobial activity, phenolic compounds, ascorbic acid, organic acid and sugar composition, and sensory properties were performed under storage conditions. The present research was the first to express the effect of ultrasound on the bioactive components in a functional poppy sherbet enriched with bread, using the response surface methodology (RSM) optimization. The maximum optimization, radical scavenging activity (DPPH), total phenolic content (TPC), total anthocyanin content (TAC), and general acceptability values were determined. When comparing the 0th- and 21st-day samples of bee bread-fortified functional poppy sherbets, it was observed that the TPC was decreased (p < 0.05). It was also noted that there was no significant decrease in the total flavonoids on day 21. In storage, a decrease in anthocyanin content was observed. Among phenolic compounds, gallic acid had the highest content. While citric acid was found in the highest amount of organic acid, sucrose (6.25 g/L) was found in the highest amount of sugar components 0th day, while MIC values against Micrococcus luteus were lower. The data from this study will be important input for future work.Öğe Hedonic Hunger and Obesity(IGI Global, 2022) Ural, Ceren; Demirok, Nazan TokatliToday, people's food consumption is due to the pleasure they feel for that food rather than their physiological needs. This situation is explained by the view of hedonism. According to this view, the happiness of a person in life is hidden in the pleasure and pleasure he receives from that life. Hedonic hunger, on the other hand, is when a person does not need energy but wants to consume that food for the pleasure he gets from delicious foods. Hedonic hunger prevents the homeostatic pathway when the energy in the body is higher than normal and increases the desire of the person to eat delicious foods. Food enjoyment may induce 'non-homoeostatic' eating. This could potentially contribute to obesity. Obesity has genetic and environmental interactions. It is also a serious and chronic disease. Today, it has become a growing health problem. Since obesity has become a very important health problem that threatens human health, it is very important to understand hedonic hunger in order to establish a meaningful connection between an individual's unhealthy lifestyle and food consumption. © 2023 by IGI Global. All rights reserved.Öğe Impact of thermal pasteurization and thermosonication treatments on black grape juice (Vitis vinifera L): ICP-OES, GC-MS/MS and HPLC analyses(Cell Press, 2023) Yikmis, Seydi; Demirok, Nazan Tokatli; Levent, Okan; Apaydin, DemetGrape juice is a widely consumed fruit due to its bioactive compounds, minerals, and aroma components. Our objective was to investigate ultrasound treatment of black grape juice affects its bioactive components due to using response surface methodology (RSM) and artificial neural network (ANN) optimization. At the same time, mineral components, sugar components, organic acids, and volatile aroma profiles were compared in black grape juice treated with thermal and ultrasound pasteurization. ANN showed superior predictive values (>99%) to RSM. Optimal combinations were obtained at 40 degrees C, 12 min, and 65% amplitude for thermosonication. Under these conditions, phenolic, flavonoid, antioxidant activity, and anthocyanin values were 822.80 mg GAE/L, 97.50 mg CE/L, 24.51 mmol Trolox/L, and 368, 81 mg of mv-3-glu/L, respectively. Thermosonicated grape juice (TT-BGJ) was tested against black grape juice (P-BGJ) produced with conventional thermal methods. This study investigated the effects of thermal pasteurization and thermosonication on black grape juice bioactive compounds and minerals, aroma profile, and sensory evaluation. Thermosonication affected the aroma profile less, 329.98 mu g/kg (P-BGJ) and 495.31 mu g/kg (TT-BGJ). TT-BGJ was detected to contain seven different mineral elements (Mn, K, Fe, Mg, Cu, Zn, and Na). Thermosonication caused an increase in Fe, Zn, Mn, and K minerals. Panelists generally liked the TT-BGJ sample. These results suggest that the thermosonication process may potentially replace the traditional black grape juice processing thermal process.Öğe Impact of Thermosonication Treatment on Parsley Juice: Particle Swarm Algorithm (PSO), Multiple Linear Regression (MLR), and Response Surface Methodology (RSM)(Amer Chemical Soc, 2024) Altiner, Dilek Dulger; Yikmis, Seydi; Simsek, Mehmet Ali; Turkol, Melikenur; Demirok, Nazan Tokatli; Celik, GulerThermosonication (TS), also known as ultrasonic-assisted heat treatment, is gaining attention in liquid product processing due to its ability to improve quality parameters and can serve as an alternative to thermal treatments. The parsley juice (TS-PJ) was subjected to thermosonication treatment (frequency: 26 kHz; power: 200 W; amplitude 60, 70, 80, 90, and 100%; temperature: 40, 45, 50, 55, and 60 degrees C; time: 4, 6, 8, 10, and 12 min) and was compared with untreated control parsley juice (C-PJ) and pasteurized treated (P-PJ) (85 degrees C/2 min) parsley juice samples. The objectives of the research work were to determine the effect of thermosonication on the quality attributes such as total chlorophyll and ascorbic acid of parsley juice using particle swarm algorithm (PSO), multiple linear regression (MLR), and response surface methodology (RSM). Thermosonication enhanced the bioactive compounds of parsley juice. The results showed that 15 phenolic compounds were detected in the samples. There was a significant (p < 0.05) increase in gallic acid contents in ultrasound-treated TS-PJ. There was no significant difference in total chlorophyll and ascorbic acid content between C-PJ and TS-PJ samples. Na and K from macro minerals and Fe and Zn from micro minerals were high in PJ samples. While K contents were increased, P contents were lower in the TS-PJ sample. RSM modeling provided superior prediction compared to MLR. PSO, on the other hand, made good predictions intuitively. Thermosonication enriched parsley juice's bioactive components and had positive health effects.Öğe Optimization of bioactive compounds and sensory quality in thermosonicated black carrot juice: A study using response surface methodology, gradient boosting, and fuzzy logic(Elsevier, 2025) Yikmis, Seydi; Turkol, Melikenur; Pacal, Ishak; Altan, Aylin Duman; Tokatli, Nazli; Abdi, Gholamreza; Demirok, Nazan TokatliThis study investigates the optimization of bioactive components in thermosonicated black carrot juice using response surface methodology (RSM) and gradient boosting (GB) modeling techniques. Thermosonication, a combination of ultrasound and heat, was applied to enhance the nutritional quality of black carrot juice, which is rich in anthocyanins, phenolic compounds, and antioxidants. The study examined the effects of temperature, processing time, and ultrasonic amplitude on total carotenoid content (TCC), total anthocyanin content (TAC), ferric reducing antioxidant power (FRAP), and total phenolic content. RSM demonstrated higher prediction accuracy compared to GB, identifying optimal processing conditions at 48.68 degrees C, 11.15 minutes, and 82.62% amplitude. Thermosonication significantly increased total phenolic content to 414.28 mg GAE/L, surpassing traditional pasteurization. Sensory analysis, conducted via fuzzy logic, indicated improved sensory properties, including aroma, taste, and color, in thermosonicated samples. This study undercomes thermosonication as a promising method for improving both bioactive compounds and sensory quality in black carrot juice. Chemical compounds: Chlorogen & imath;c acid (PubChem CD:1794427); caffeic acid (PubChem CD: 689043); vanillin (PubChem CD: 1183); rutin (PubChem CD: 5280805); naringin (PubChem CD: 442428); rosmarinic acid (PubChem CD: 5281792); t-ferulic acid (PubChem CD: 445858); o- coumaric acid (PubChem CD: 637540); (PubChem CD: quercetin 5280459); 4-hyroxybenzoic acid (PubChem CD: 135).Öğe Optimization of Ultrasound Treatment for Watermelon Vinegar Using Response Surface Methodology: Antidiabetic-Antihypertensive Effects, Bioactive Compounds, and Minerals(Mdpi, 2024) Demirok, Nazan Tokatli; Yikmis, SeydiWatermelon vinegar is a traditional fermented product with antioxidant activity. This study aimed to investigate the antihypertensive and antidiabetic properties of watermelon vinegar treated through ultrasound using the RSM method. We also evaluated the antioxidant activity (CUPRAC and DPPH), bioactive content (total phenolics and total flavonoids), mineral composition, phenolic compounds, alpha-glucosidase inhibition %, ACE inhibition %, of optimized, and alpha-amylase inhibition % during 24 months of storage of optimized watermelon vinegar. Optimized antidiabetic and antihypertensive activity was achieved at 6.7 min and 69% amplitude. The optimization of gallic acid was the dominant phenolic in the optimized ultrasound-treated watermelon vinegar (UT-WV) and showed a significant decrease during the 24 months of storage. The lycopene content of the UT-WV concentrate was 8.36 mg/100 mL, 8.30 mg/100 mL, 7.66 mg/100 mL, and 7.35 mg/100 mL after 0, 6, 2, and 24 months of storage, respectively. The levels of ACE inhibitory activity, alpha-glucosidase inhibitory activity, and alpha-amylase inhibitory activity decreased significantly (p < 0.05) after 24 months of storage. K, with values of 201.03 +/- 28.31, was the main mineral in the UT-WV. Therefore, the bioactive components and the antidiabetic and antihypertensive properties of the UT-WV produced by conventional fermentation were necessary. Therefore, further experimental studies are necessary for a better understanding of the possible and potential health effects of watermelon vinegar.Öğe Optimization of ultrasound-treated horsetail-fortified traditional apple vinegar using RSM and ANFIS modeling: bioactive and sensory properties(Springer, 2024) Demirok, Nazan Tokatli; Yikmis, Seydi; Altan, Aylin Duman; Apaydin, HakanApple vinegar was produced by traditional fermentation using the geographically-registered Amasya apples. Horsetail was added to increase the functional properties of the apple vinegar. At the same time, the aim was to increase the functional properties of horsetail apple vinegar with ultrasound, applied in studies in recent years. Response surface method (RSM) and adaptive neuro-fuzzy inference system (ANFIS) models were used and compared to obtain the most optimal vinegar. This study was the first that explains the effect of ultrasound on bioactive components in horsetail-fortified traditional apple vinegar using the ANFIS and RSM optimization. Both models provided high predictive values. While horsetail ratio and amplitude were independent factors, total phenolic content and DPPH were response variables. Total phenolic content (TPC) was determined as 95.90 mg/L and 1,1-diphenyl-2-picrylhydrazyl scavenging (DPPH) as 0.494 mg TEAC/mL for ultrasound-treated horsetail-fortified traditional apple vinegar (UT-HAV), which was reproduced according to the modeling estimation results. Some changes in UT-HAV vinegar were evaluated during the 2-year storage period. Na, Zn, Mg, and Mn were measured at 0.56 ppm, 0.06 ppm, 0.02 ppm, and 0.02 ppm, respectively in the study. Color, TA, pH, and Brix values were not significant during storage. For all sensory properties, first-month scores were higher than at the end of storage (24 months). Twenty-two phenolic compounds were detected in UT-HAV vinegar by LC-MS/MS. While the amounts of protocatechuic acid, epicatechin, caffeic acid, vanillin, taxifolin, kaempferol, quercetin, and 4_OH benzoic acid significantly decreased as the storage time increased, the amounts of ellagic acid and p coumaric acid significantly increased at the end of the storage period. As a result, the functional properties of apple cider vinegar produced by traditional fermentation were enhanced. The data obtained here will contribute to future in vivo studies.Öğe Thermosonication Processing of Purple Onion Juice (Allium cepa L.): Anticancer, Antibacterial, Antihypertensive, and Antidiabetic Effects(Mdpi, 2024) Yikmis, Seydi; Erdal, Berna; Doguer, Caglar; Levent, Okan; Turkol, Melikenur; Demirok, Nazan TokatliOnion (Allium cepa L.) juice is an important product used in gastronomy and food formulations. The first objective of this study was to optimize the content of bioactive compounds in purple onion juice (POJ) after the thermosonication process using response surface methodology (RSM) and artificial neural network (ANN) application models. Second, the anticancer, antibacterial, antihypertensive, and antidiabetic effects of POJ obtained after thermal pasteurization (P-POJ) or thermosonication (TS-POJ) were investigated after obtaining the ANN and RSM analysis reports. The optimization process for TS-POJ was carried out at 44 degrees C, for 13 min, with a 68% amplitude. The findings demonstrated that the angiotensin-converting enzyme (ACE) inhibition level was greater in TS-POJ samples than in the untreated control (C-POJ) sample (p > 0.05). C-POJ, TS-POJ, and P-POJ exhibited the inhibition of cell proliferation in vitro in a dose-dependent manner in lung (A549), cervical (HeLa), and colon cancer cells following 24 h incubation. Thermosonication or thermal pasteurization did not markedly affect the cell proliferation of the examined cancer cells compared to the untreated control group. While no antibacterial effect was observed with low concentrations of samples, they showed an antibacterial effect at pure concentrations (100%). The thermosonication treatment for processing purple onion juice was successful in this study's results.
