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    Application of pressurized water extraction and spray drying techniques to produce soluble spearmint tea
    (Springer, 2018) Cam, Mustafa; Isikli, Merve Dinc; Yuksel, Esma; Alasalvar, Hamza; Basyigit, Bulent
    Bioactive components of spearmint (Mentha spicata L.) including essential oil and phenolics were obtained by pressurized water extraction technique. The influences of 3 factors (temperature, time and extraction cycle) on the extraction yield of phenolics and essential oil were examined. The optimum points in pressurized water extraction were determined as 140 A degrees C and 10 min for simultaneous extraction of essential oil and phenolics of spearmint. One extraction cycle in pressurized water extraction resulted in 88.2 and 76.7% recoveries for essential oil and phenolics, respectively. The extracts obtained by pressurized water extraction were transformed into soluble spearmint teas by spray drying with the aid of coating materials including Arabic gum and maltodextrin. The difference between the physicochemical properties (solubility, water content, color, antioxidant capacity, total phenolics) of soluble spearmint teas were insignificant (p > 0.05) when maltodextrin was replaced with Arabic gum from 0 to 100%. However, increase in the ratio of Arabic gum to maltodextrin significantly (p < 0.05) improved the essential oil retention in soluble spearmint teas. Descriptive sensory analyses revealed that use of equal amount of maltodextrin and Arabic gum gave rise to substantial retention of the specific flavor and aroma of spearmint in the final products.
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    Bioactive properties of powdered peppermint and spearmint extracts: Inhibition of key enzymes linked to hypertension and type 2 diabetes
    (Elsevier, 2020) Cam, Mustafa; Basyigit, Bulent; Alasalvar, Hamza; Yilmaztekin, Murat; Ahhmed, Abdulatef; Sagdic, Osman; Konca, Yusuf
    Peppermint and spearmint, both members of the Lamiaceae family, have been used in the form of extracts, infusions, and decoctions, because of their health benefits. Consumers are looking for functional food products which not only provide health benefits but also necessitate less preparation time. Therefore, this study aimed to investigate the bioactive properties of powdered peppermint and spearmint extracts. Peppermint and spearmint extracts obtained using pressurized water extraction were made into powder forms with a spray dryer using the air inlet temperature of 140 degrees C. Powdered peppermint extract (PPE) and powdered spearmint extract (PSE) showed significant inhibition against key enzymes of type 2 diabetes (alpha-glucosidase) and hypertension (angiotensin 1-converting enzyme, ACE). Alpha glucosidase inhibition degree of PPE and PSE as IC50 values was 0.6 and 1.2 mg/mL, respectively, while IC50 values for the ACE inhibition test were 4.5 mg for PPE and 5.8 mg for PSE. The HPLC-DAD method for ACE inhibition activity showed the suitability of this method for plant extracts high in phenolics which had no interference effects on the results. There were no differences between PPE and PSE in the DPPH test. However, PPE had higher Trolox equivalent antioxidant capacity (190 mg/g) with the ABTS test than PSE (170 mg/g). The predominant phenolics of PPE and PSE were found to be eriocitrin (47 mg/g) and rosmarinic acid (27 mg/g), respectively.
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    Instant soluble roselle (Hibiscus sabdariffa L.) powder rich in bioactive compounds: Effect of the production process on volatile compounds
    (Springer, 2023) Naji, Abdullah Mohammed; Basyigit, Bulent; Alasalvar, Hamza; Salum, Pelin; Berktas, Serap; Erbay, Zafer; Cam, Mustafa
    This study investigated the optimum extraction conditions of bioactive compounds from roselle (Hibiscus sabdariffa), the effect of the air inlet temperatures of spray drying on the final product, and variations in the volatile compounds during converting the plant extracts into soluble powder forms. The extraction was conducted at 54 degrees C for 120min to obtain extracts with superior total phenolic content (TPC) (2032.71mg GAE/100g), total anthocyanin content (TAC) (995.37mg Dp-3-sam/100g), DPPH radical scavenging activity (9.48g sample/g DPPH), and ABTS radical scavenging activity (3326.15mg TEAC/100g). The powder forms of the extracts were produced at air inlet temperatures of 165 and 200 degrees C by spray drying and the process was confirmed by FTIR spectroscopy. An increment in air inlet temperature improved the microencapsulation yield (MY) (76.53% for 165 degrees C and 80.83% for 200 degrees C) but adversely affected the solubility (96.86% for 165 degrees C and 90.22% for 200 degrees C). The HPLC results showed that anthocyanins tended to degrade in powders produced at higher temperatures. No interaction was detected between process temperatures and antioxidant properties (p > 0.05). However, there were remarkable changes in the concentration of volatile compounds during the process.
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    Phenolics release kinetics in sugared and sugar-free chewing gums: microencapsulated pomegranate peel extract usage
    (Wiley, 2018) Palabiyik, Ibrahim; Toker, Omer Said; Konar, Nevzat; Gunes, Recep; Guleri, Tuba; Alasalvar, Hamza; Cam, Mustafa
    In this study, it was aimed to investigate the potential of sugared and sugar-free chewing gum as a functional food with the addition of microencapsulated pomegranate peel extract (MEPPE) at different amounts. Application of certain chewing times (0, 1, 3 and 5 min) to MEPPE-incorporated gums resulted in a higher release rate of punicalagin and ellagic acid from sugar-free gum matrix than sugared gum matrix (P < 0.05). According to exponential rise model, sugared and sugar-free gums could release 38.3% and 75.6% of ellagic acid, 82.5% and 94.8% of punicalagin depending on the chewing time, respectively. Incorporation of MEPPE did not cause significant changes in quality parameters of chewing gum such as colour and texture. Therefore, the results indicated that chewing gum could be used as a carrier for bioactive compounds and depending on the bulk sweetener used was an effective factor in the release kinetics.
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    POMEGRANATE SEED OIL: EXTRACTION, SHELF LIFE PREDICTION, AND MICROENCAPSULATION
    (North Univ Center Baia Mare, 2022) Alasalvar, Hamza; Basyigit, Bulent; Turker, Duygu Aslan; Icyer, Necattin Cihat; Cam, Mustafa
    Interest in oils rich in polyunsaturated fatty acids has increased in recent years about their beneficial effects on human health. Pomegranate seed is an industrial by-product that has a large variety of nutritional value. Pomegranate seed oil (PSO) has an exceptional fatty acid profile. Lipid oxidation is one of the important parameters that limits its use in food products. Thus, the objectives of this study were to evaluate the effects of extraction methods (Soxhlet and stirring) and solvents (n-hexane, petroleum ether, diethyl ether, and ethanol) on oxidation parameters in the extraction of PSO, to predict the shelf life of PSO by Rancimat and to encapsulate PSO by spray drying to extend its shelf life. PSO yield varied between 1.88 and 14.32%. The lowest peroxide (2.88 meq O2/kg), p-Anasidine (6.56 meq p- Anisidine/kg), and TOTOX (12.13) values were observed when PSO was extracted by stirring using n-hexane as solvent. The shelf lives of PSO at 0, 4, and 20 oC using Rancimat were predicted as 11593, 8088, and 1916 h, respectively. The main fatty acid in PSO was punicic acid and derivatization had a significant effect on the determination of punicic acid by GC (sodium methoxide, 84.75% and potassium hydroxide, 81.79%). Inlet air temperature of 140 degrees C, oil: wall material ratio of 1:2 (w/w), and maltodextrin: gum Arabic ratio of 1:1 (w/w) were selected as favorable conditions in microencapsulation of PSO. The addition of antioxidants into feed solutions had no positive effects on oxidation during spray drying.
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    Pressurised hot water extraction of phenolic compounds with a focus on eriocitrin and hesperidin from lemon peel
    (Wiley, 2023) Alasalvar, Hamza; Kaya, Murat; Berktas, Serap; Basyigit, Bulent; Cam, Mustafa
    In this study, the extraction of bioactive compounds from lemon peel, a by-product of the food industry, was investigated using pressurised hot water extraction (PHWE) at different extraction temperatures (40-200 degrees C) and times (5-30 min) under 10.34 MPa pressure. The selectivity of the PHWE process on eriocitrin and hesperidin extraction was also tested. The highest total phenolic content (TPC) (59.57 mg gallic acid equivalents g(-1)), total flavonoid content (TFC) (8.22 mg catechin equivalents g(-1)) and antioxidant capacity by DPPH (42.59 mg Trolox equivalents (TE) g(-1)) were obtained at 160 degrees C for 30 min. The maximum eriocitrin (30.41 mg g(-1)) and hesperidin (25.90 mg g(-1)) contents were achieved at 160 degrees C for 5 min with a 5-hydroxymethyl furfural content of 0.07 mg g(-1). PHWE provided better results for individual compounds and antioxidant capacities than conventional extraction. The results indicated the potentiality of PHWE in the selective extraction of eriocitrin and hesperidin from lemon peel by controlling the extraction temperature and time.
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    Ready to drink iced teas from microencapsulated spearmint (Mentha spicata L.) and peppermint (Mentha piperita L.) extracts: physicochemical, bioactive and sensory characterization
    (Springer, 2020) Alasalvar, Hamza; Cam, Mustafa
    Spearmint (Mentha spicata L.) and peppermint (Mentha piperita L.) have important biological activities. They are commonly consumed as herbal teas. This study was designed to produce ready to drink iced teas rich in bioactive compounds by using microencapsulated spearmint and peppermint extracts. Pressurized hot water extracts of spearmint and peppermint were processed into microencapsulated powders using spray drying. Iced teas were produced by using the microencapsulated extracts, sucrose and citric acid. In addition, the effects of the use of microencapsulated lemon extract (MLE) instead of citric acid were studied to evaluate the potential application of MLE on iced tea production. Total phenolic content (TPC) of iced teas ranged between 27.37 and 46.31 mg gallic acid equivalents/100 mL. Antioxidant capacities (as EC50 and Trolox equivalent) of iced teas were between 389-481 mL/g DPPH and 55.33-80.88 mg Trolox equivalents/100 mL. The main phenolic compound was rosmarinic acid in spearmint iced teas, whereas eriocitrin was the main phenolic in peppermint iced teas. MLE usage increased TPCs, antioxidant activities and eriocitrin contents of iced teas. HPLC analysis showed hydrolysis of sucrose to invert sugar (fructose and glucose) during the production of the iced teas. Carvone amount (0.30-0.32 mg/100 mL) in spearmint iced teas and sum of menthol, menthone and methyl acetate (6.51-6.75 mg/100 mL) in peppermint iced teas were measured by GC-FID. The sensory results showed that no significant differences were between iced teas with citric acid and iced teas with MLE. Peppermint iced teas were characterized by nasal and oral cooling sensations.
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    Wild mustard (Sinapis arvensis) parts: compositional analysis, antioxidant capacity and determination of individual phenolic fractions by LC-ESI-MS/MS
    (Springer, 2020) Basyigit, Bulent; Alasalvar, Hamza; Dogan, Nurcan; Dogan, Cemhan; Berktas, Serap; Cam, Mustafa
    This study aimed to evaluate bioactivity related properties of wild mustard parts (WMP) including the leaves, flowers, stems, fruits, and seeds. The biomass and ion composition of WMP were analyzed by elemental analyzer and ion chromatography, respectively. Extraction conditions of phenolics were optimized with Response Surface Methodology by taking into consideration 3 factors such as the ratio of ethanol to water, temperature, and time. LC-ESI-MS/MS was used for the identification of phenolics in WMP. The principal phenolic compounds in the leaves, flowers and seeds of wild mustard were kaempferol, hydroxycinnamic acid, and catechin, respectively, whereas vanillic acid was dominant in the stems and fruits. The antioxidant capacities of WMP were 1.88-15.56, 309.61-775.63, 25.46-87.24, and 193.58-617.08 mu mol TE/g for DPPH, ABTS, FRAP, and CUPRAC, respectively. Antioxidant capacity of the flowers was in all cases superior to the other parts irrespectively of the antioxidant capacity method being used. Therefore, the flower extract was transformed into powder in order to determine the potentiality of it as an ingredient for the enrichment of food formulations. Powdered flower extract (PFE) was incorporated into ice cream at the levels of 0.3-0.9%. The sensory scores indicated that PFE had almost no effects on texture related properties of ice cream, whereas overall acceptability of PFE enriched ice creams decreased as the amount of PFE increased. PFE also showed antimicrobial activity on selected food-borne pathogens, most notably on Staphylococcus haemolyticus. Wild mustard can be evaluated as a source of natural phenolic antioxidant compounds in different industries.