Content Of Phenolic Substances Research Articles

Phenolic complex of Bastardo Magarachsky grape cultivar and factors determining its formation

In the context of climate change, it is of utmost importance to study the transformation of carbohydrate-acid and phenolic complexes of grapes as they reach technical and phenolic ripeness, the discrepancy between which is increasing against the background of climate change. Studies in this direction are relevant, and in future they will open the way to predict the response of a grape plant to abiotic environmental factors, the formation of quality indicators of raw materials and finished products. The studies conducted allowed revealing the effect of various factors on the formation of phenolic complex of red grapes. It was shown that the total anthocyanin potential in the studied grape samples varied from 735 to 1976 mg/dm3 and was characterized as average → excellent. The dependence of the percentage of extracted anthocyanins on the mass concentration of sugars in grapes, expressed by a cuspidal function, was established. The maximum degree of anthocyanin extractability was observed at grape sugar content of 19–23 g/100 cm3, and amounted to 53–65%. The positive effect of the cold night index on the total anthocyanin potential of grapes was confirmed (r = –0.58). At the same time, a direct dependence (r = 0.75) was observed between the degree of anthocyanin extraction from grapes and the cold night index. The authors established a decrease in the content of phenolic substances in must after pressing whole berries as the value of the glucoacidimetric indicator increased (r = –0.70), as well as a decrease in the mass concentration of phenolic substances after 4 hours of infusion (r = –0.59). From 82.7 to 96.3% of all phenolic substances in grapes were represented by flavan3-ols and anthocyanins. The predominant anthocyanins in grapes were malvidin3-Oglucoside and malvidin3-Ocoumaroylglucoside. The mass concentration of malvidin3-Oglucoside ranged from 580 to 1224 mg/kg or 47.4–81.3% of all grape anthocyanins. The proportion of malvidin3-Ocoumaroylglucoside amounted to 9.3–23.8% of anthocyanin complex components.

Antifungal activity of different extractions of drone larvae (apilarnil)

Drone larvae (DL) has many biological activities thanks to the bioactive components it contains, but there are very few studies on its antimicrobial activity. The aim of this research was to determine the antifungal activity of DL (raw and lyophilised) water and ethanol extracts against fluconazole (FLU) sensitive and resistant yeast strains. The 87 fungal strains obtained from clinical samples were identified by phenotypic and molecular methods, and broth microdilution test was used for antifungal activity. All DL extracts had antifungal activity. The ethanolic extract of lyophilised DL showed higher antifungal activity. Total phenolic substance content and antioxidant activity of lyophilised DL ethanolic extract were found to be higher than other extracts. According to these results, the observed antifungal activity of DL extracts can be attributed not only to phenolic components, but also to synergistic effect of phenolic components with other bioactive components it contains.

EXTRACTION CONDITIONS FOR DIFFERENT PARTS OF MELOCAN (SMILAX EXCELSA L.) USING SUPERCRITICAL CARBON DIOXIDE

Melocan, which is very important in both traditional Turkish cuisine and traditional medicine, especially in the Black Sea region of Türkiye, is a climbing, thorny and perennial plant that grows naturally in the bushy woodlands. In the study, different melocan parts (sprout, fruit and leaf) have been extracted under two different pressure levels (250 and 350 bar), temperatures (30 and 50 °C), durations (60 and 90 minutes), and two different levels of ethanol concentration (10% and 20%) through supercritical carbon dioxide (Sc-CO2) extraction method, which is an environmentally-friendly method. It has been observed that the melocan leaf which has been extracted through Sc-CO2 at 350 bar pressure and 50 °C which has been modified with 20% ethanol for 90 mins has the richest total phenolic substance content (TPC) as 2265.1 mg gallic acid equivalent (GAE)/kg dry weight and total antioxidant capacity (TAC) as 2876.7 mg trolox equivalent (TE)/kg dry weight.

Studiul potențialului productiv și oenologic al soiului de selecție nouă Codrinschi altoit pe diferite soiuri de portaltoi

The study on the productive and oenological potential of the indigenous variety of new selection Codrinschi, grafted on different rootstocks, was conducted. The study established the significant influence of the rootstock and grape load per vine on the physico-chemical quality of the must and dry red wines. Basic physico-chemical indices and the content of phenolic substances and anthocyanins in the studied wines were determined.The study demonstrated that the grape load and environmental conditions play a crucial role in the physico-chemical and organoleptic characteristics of the dry red wines obtained from the Codrinschi variety.

Acetone O-(2-naphthylsulfonyl) oxime alleviates the toxic effects of cadmium in maize seedlings by increasing the phenolic substance content and antioxidant system activity

The absorption of cadmium by plants largely depends on cadmium contamination in the soil. The development of phytomining and phytoremediation methods to clean cadmium-contaminated ecosystems is an urgent issue that needs to be solved. Therefore, the role of exogenous O-(2-naphthylsulfonyl)oxime (ANSO) to maize seedlings under cadmium stress was tested. The results showed that when ANSO+cadmium application was compared to cadmium, the cadmium content increased by 7.8 times, while the abscisic acid content decreased. Under cadmium stress, ANSO application did not change the relative water content, but increased the chlorophyll content. While carotenoid content increased with cadmium application, it increased further with ANSO+cadmium application. As a result of the positive effects of ANSO application on the antioxidant system under cadmium stress, hydrogen peroxide content, lipid peroxidation and proline content decreased. ANSO application under cadmium stress increased the phenolic substance content. This study shows that exogenous ANSO makes significant contributions to the protection of maize seedlings despite being under cadmium stress. It also provides important references to the fact that despite stress, the cadmium chelation mechanisms of seedlings continue to work actively to accumulate cadmium in tissues, and it has deep implications for the remediation of cadmium-polluted soils.

Bee bread boosts probiotic Yoghurt: Unveiling the impact on physiochemical, microbiological, and sensory attributes

This study aimed to investigate the effects of bee bread ratios of 0.5%, 1%, and 2%, respectively on some parameters in probiotic yoghurt production. The bee bread composition contained the elements B, Ca, Fe, K, Mg, Na, P, and Zn. The analysis of sugar composition revealed the presence of fructose, glucose, and sucrose. The organic acid and phenolic substance content were assessed. The following values were obtained: oxalic acid (1.26 mg/g), malic acid (7.79 mg/g), ascorbic acid (0.91 mg/g), citric acid (2.73 mg/g), p-coumaric acid (15.3 µg/g) and kaempferol (5.562.4 µg/g). The study determined the tocopherol content, specifically alpha (7.09 µg/g), beta (0.4 µg/g), gamma (0.77 µg/g), and delta (0.31 µg/g). A total of 55 distinct components were identified while analyzing the volatile and aroma profiles. This study found that the IC50 value of bee bread was 1.414 mg/mL. Bee bread did not affect physicochemical parameters such as pH, acidity, dry matter, ash, milk fat, and water holding capacity (P>0.05) but affected protein and syneresis (P<0.05). The addition of bee bread positively affected Streptococcus thermophilus and Lactobacillus bulgaricus, and Lactobacillus acidophilus LA-5 activity was preserved at around 107 kob/g during storage (P<0.05). Adding bee bread affected the color parameters L*, a*, and b* values (P<0.05). Consumers preferred the group to which 0.5% bee bread was offered following sensory analytical evaluation. The study has demonstrated that adding bee bread during yoghurt production can effectively maintain probiotic activity.

Evaluation of Bee Pollen Produced in Wild Mustard (Sinapis arvensis L.), Rock Rose (Cistus criticus) and Wild Lavender (Lavandula Stoechas) Fields in Aydın Vicinity as Monofloral Bee Pollen and Determining Some Chemical Properties

In this study, the possibility of producing pollens harvested in certain periods from wild mustard (WM), rock rose (RR) and wild lavender (WL) fields, which are common in the region, as single plant pollen was evaluated and some chemical properties were determined in bee pollen collected from these plants. In the research, 4 colonies each were moved to WM fields in Aydın-Efeler, and to the RR and WL fields in Gaffarlar village of Koçarlı district of Aydın province. In these colonies, the plant origins of the pollen pellets taken from each group, separated according to their colors, were determined. Pellet weights, moisture contents, crude protein and total phenolic substance amounts were determined in the samples taken from WM, RR and WL pollen pellets of defined plant origin. WM, RR and WL pellet weights were 10,42±0,440 mg, 11,69±0,393 mg and 10,40±0,34 mg, respectively. In the same order as the moisture content were determined as 22,10±0,934%, 19,82±0,613%, 20,55±0,667%. In this study, the crude protein contents of WM, RR and WL bee pollen are; 20,5±0,47%; 13,8±2,51%; 16,5±0,95% also in the same order; total phenolic substance values were determined as 21,53±0,514 mg GAE/g, 16,12±0,539 mg GAE/g and 20,31±0,677 mg GAE/g. With this study, it was relize that the bee pollen produced in WM and RR fields in the Aydın precinct can be considered as monofloral bee pollen. Crude protein content and total phenolic substance content of RR bee pollen were found to be lower than the other two plants. It will be possible to establish standards with more comprehensive chemical analyzes on more WM and RR bee pollen samples collected from different vicinity.

A comparative study of solvent effect on propolis extraction by ultrasound-assisted extraction

Propolis is a natural bee product obtained from beehives as raw propolis. Propolis extracts obtained from raw propolis with different polarities solvents are used as food supplement agent. The composition of propolis extracts depends on the raw propolis species, extraction methods and extraction solvent. In this study, it is expressed how the phenolic composition of propolis extracts varies depending on the solvent polarity used. The ultrasonic-assisted maceration technique was used to extract an Anatolian raw propolis sample with five different polarity solvents, namely water, methanol, ethanol, isopropanol, and n-butanol using sequential and gradual extractions. The extraction capacity was evaluated by total phenolic substance content (TPC), total flavonoid substance content (TFC), individual phenolic compounds, and antioxidant capacity. The phenolic compositions were analyzed by High Performance Liquid Chromatography (HPLC-PDA) according to the twenty-five phenolic standards. As a result, it was determined 70% ethanolic extract was contained the highest phenolic compounds and antioxidant capacity.

A New Culture Medium Rich in Phenols Used for Screening Bitter Degrading Strains of Lactic Acid Bacteria to Employ in Table Olive Production.

The olive oil industry recently introduced a novel multi-phase decanter with the "Leopard DMF" series, which gives a by-product called pâté, made up of pulp and olive wastewater with a high content of phenolic substances and without pits. This study aims to create a new culture medium, the Olive Juice Broth (OJB), from DMF pâté, and apply it to select bacteria strains able to survive and degrade the bitter substances normally present in the olive fruit. Thirty-five different bacterial strains of Lactiplantibacillus plantarum from the CREA-IT.PE Collection of Microorganisms were tested. Seven strains characterized by ≥50% growth in OJB (B31, B137, B28, B39, B124, B130, and B51) showed a degradation of the total phenolic content of OJB ≥ 30%. From this set, L. plantarum B51 strain was selected as a starter for table olive production vs. spontaneous fermentation. The selected inoculant effectively reduced the debittering time compared to spontaneous fermentation. Hydroxytyrosol, derived from oleuropein and verbascoside degradation, and tyrosol, derived from ligstroside degradation, were produced faster than during spontaneous fermentation. The OJB medium is confirmed to be useful in selecting bacterial strains resistant to the complex phenolic environment of the olive fruit.

Pulsed electric field processing of fruit juices with inactivation of enzymes with new inactivation kinetic model and determination of changes in quality parameters

Pulsed electric fields (PEF) processing of fresh grape, orange and tomato juices by 17.2–24.1 kV/cm electric field strengths, 130.0–1040.5 μs treatment times and 1.43–29.13 J/kg energies with respect to determination of the changes in the physical and bioactive properties, color parameters in addition to inactivation of pectin methyl esterase (PME), polyphenol oxidase (PPO), and lipoxygenase (LOX) enzymes were studied. In general, decrease in pH, increase in conductivity (except for grape juice), total phenolic substance content, and total antioxidant capacity with no significant change (p > 0.05) in total soluble solids were observed by PEF treatment for all juices. Except for hue value for orange juice, no significant changes (p > 0.05) were observed in color values. Inactivation of the enzymes were increased with increased energy, and calculated electrical activation energies for PME, PPO, and LOX enzymes were 8.31, 7.06, and 4.31 kJ/mol, respectively. Industrial relevanceEnzymes in addition microorganisms causing quality degradation is of great concern in fruit juice industry as most of the enzymes are resistant to processing technologies. Increased PEF treatment time provided over 95% inactivation on PME, PPO, and LOX enzymes with no adverse effect on quality properties of grape, orange, and tomato juices revealing a viable alternative to juice processing industry.

Analysis of varietal advantages of leaf form <i>Apium graveolens</i> L. according to chlorogenic acid content

Introduction. Special studies on the benefits of agricultural crops – current research regarding the prospects for the development of their products based on functional and specialized nutrition. Substances with a phenolic profile carry out various types of pharmacological activity aimed at treating metabolic and other socially significant phenomena, which allows them to be positioned as generally accepted main ingredients. The leafy botanical form of celery is a rich source of phenolic compounds.Aim. Development and validation of a method for the quantitative analysis of chlorogenic acid to assess the varietal advantages of Apium graveolens L. raw materials using HPLC.Materials and methods. For the analysis, we used leaf celery grass of different varieties grown at two sites (the village of Lembolovo and SNT "Ruchey"). Sample preparation of raw materials was carried out by extraction in an ultrasonic bath. Chromatography conditions: column Luna 5 μm C 18(100) Å LC Column 250 × 4.6 mm, thermostat temperature 40 °C, detection wavelength 327 nm. PF A 0.05 % TFA, PF B acetonitrile. Elution mode: 0 min 12 % B, 20 min 30 % PF B, 23 min 12 % PF B.Results and discussion. According to the data obtained, the accumulation of chlorogenic acid in celery raw materials depends on both the plant variety and the cultivation conditions. However, the difference in the quantitative content of the target component correlates between varieties grown on different sites. The highest content of chlorogenic acid was noted in the variety Nezhny (SNT "Ruchey") and amounted to 0.464 ± 0.012. The variety Summer Boom can be distinguished as the best variety.Conclusion. The results of the study can be used in the development and quality control of functional and specialized nutrition based on the leafy botanical form of odorous celery due to the high content of phenolic substances.

The impact of different management on pine-based agroforestry system and litter accumulation on the population and activity of cellulolytic bacteria

Abstract. Arfarita N, Nuraini Y, Rinady MVP, Noerhayati E, Prayogo C. 2024. The impact of different management on pine-based agroforestry system and litter accumulation on the population and activity of cellulolytic bacteria. Biodiversitas 25: 924-936. Agroforestry leads to the accumulation of organic matter, and the environmental conditions, litter quality, and decomposing organisms influence the rate at which litter decomposes. Litter decomposition in agroforestry systems is slow due to the high lignin and phenolic substances content, low light intensity, and high humidity under the canopy's shading condition. Therefore, a study was carried out to address this issue to isolate cellulolytic bacteria capable of breaking down plant litter using a qualitative cellulase activity testing method. The complete randomized block design and Tukey's test were used to determine the treatment's significance. Six agroforestry systems were examined: pine-coffee, pine-banana, pine-cardamom, pine-cardamom, mixed garden, and citrus. The PK (Pine-Coffee) plot had the highest canopy cover, litter density, and cellulolytic bacteria. The study identified three cellulolytic bacteria isolates (PK1, PK13, and PK10) from the 50 isolated bacteria of PK plot, producing the largest clear zones on CMC media. These identified isolates belonging to the Bacillus genus were Gram-positive bacteria with rod-shaped cells. The different types of litter in agroforestry systems affect the content of lignin, polyphenols, cellulose, and C/N ratios, which can influence the abundance of cellulolytic bacteria and their potential cellulase activity.

Investigation of the Bioaccessibility of Functional Ice Cream with Blueberry Enriched with Whey Protein Gel

Ice cream is a complex product obtained by blowing air through special equipment and then freezing a physicochemical mixture consisting of milk, sugar, emulsifier, stabilizer, oil, color and flavoring substances. Recently, especially with the pandemic experienced all over the world, consumers have begun to turn to functional foods that have high nutritional value and are important for health. Functional foods, in addition to its nutritional effects, are defined as foods that have health protective, corrective and/or disease risk reducing effects, depending on one or more effective ingredients, and these effects are scientifically and clinically proven. In order for a product to have functional properties, it must contain bioactive ingredients, probiotic microorganisms and also have a prebiotic effect. For this reason, our study aimed to provide functional properties to ice cream with blueberries, which are rich in phenolic compounds, and to examine the phenolic substance bioaccessibility of this functional ice cream under mouth, stomach and small intestine conditions simulated with the in vitro gastrointestinal digestion model system. In this context, functional ice cream was produced by trapping the phenolic rich blueberry fruit in six different concentrations of whey protein gel, and the amount of phenolic substance and protein amount were determined after in vitro digestion. While the phenolic substance content of protein gel ice cream in the small intestine environment was between 261-485 µg/100 g and an average of 114 µg/100 g in the control sample, in the oral environment these values were determined as 85-251 µg/100 g in protein gel ice cream and 291 µg/100 g in the control sample. As a result of our study, it was determined that the amount of gallic acid phenolic substance and bioaccessibility of ice cream samples produced with protein gel increased from the oral environment to the small intestine. In the control sample (blueberry ice cream without protein gel), it was observed that the amount of phenolic substance was highest in the oral environment and decreased as it went to the small intestine environment. According to the FAO Guidelines for Use of Nutrition Claims, samples with a whey protein gel ratio of 16%, 18% and 20% can be considered as "protein sources". Thus, in this study, functionalized in terms of protein content and phenolic substance, increased bioaccessibility and high protein ice cream production was carried out.

EFFICIENCY OF APPLICATION OF A COMPLEX OF ENZYMES FOR PROCESSING OF COMMON LINGONBERRY CAKE INTO A FOOD INGREDIENT

The development of a comprehensive end-to-end technology of processing berries for juice and the resulting berry cake into food ingredients with increased biological value is an urgent scientific task and requires comprehensive research. The relevance of the use of common cranberry cake as a vegetable raw material for the production of food ingredients is due to its rich chemical composition, cheapness of the raw material base used to isolate valuable biologically active substances, since cranberry cake is a multi-tonnage waste of technological processes in juice production. Biocatalytic treatment of cranberry cake was carried out with the following enzymatic system - pectinase 0.25 units. Pcs/g, cellulase 0.75 units. Cs/g, protease 0.05 units. PS/g, lipase 0.05 units. LS/g., at hydromodules 1:1 and 1:2 at 50ºC and pH 4.8. As a result of studies obtained fermentolysate cake lingonberry at 2-hour hydrolysis with selected enzyme complex at pH 4.8 and 500C, which is a liquid of dark red color with a strong smell of cranberry, sour taste, dry substance content 5,0%,, the content of phenolic substances 470 mg/cm3 and antioxidant activity 912.7 mg%. Fermentolysate contains a complex of anthocyanins, presumably such as cyanidin-3-galactoside, cyanidin-3-arabinoside, peonidin-3-galactoside, peonidin-3-arabinoside. The experimental data obtained testify to the prospects of creating food ingredients enriched with biologically valuable substances of berry raw materials contained in the fermentolysate of cranberry cake intended to compensate nutrient deficiencies in nutrition and expand the range of fast cooking products.

Comparison of Cold Storage Abilities of 'Ayvaniye' and 'Granny Smith' Apple Cultivars

The aim of this study is to compare the 'Granny Smith' apple variety, which is well-known to withstand storage, and the 'Ayvaniye' apple, a local variety, in terms of some quality characteristics, and to determine their suitability for storage. The apples included in the experiment were stored at 1±0.5 °C and 90±5% relative humidity for 6 months. Measurements and analyses were done once a month from the beginning to the end of storage. The parameters examined in the trial are: Weight loss, fruit flesh firmness, pH, titratable acidity (TA), soluble solids content (SSC), total phenolic substance content (TPC), total antioxidant activity (TAA) and fruit outer colour (L*, a*, b*). As a result; weight loss, pH, TA, SSC, TAA, L* and a* parameters were found higher in 'Ayvaniye' variety. In terms of TPC and b* parameters, 'Granny Smith' variety was better. Additionally, the flesh firmness of 'Granny Smith' variety was higher at the beginning of storage. When all parameters were evaluated, 'Ayvaniye' variety is more suitable for cold storage for 6 months, but weight loss may be a problem for storage longer than 6 months.

A holistic approach to the recovery of valuable substances from the treatment sludge formed from chemical precipitation of fruit processing industry wastewater

In this study, recovery of phenolic substances with Soxhlet extraction, (SE) ultrasound-assisted extraction (UAS), and supercritical CO2 (SC-CO2) extraction methods from chemical sludge obtained with chemical precipitation (FeCl3/PACS, Ca(OH)2/PACS, perlite/PACS, FeCl3/cationic polyelectrolyte) of lemon processing wastewater was investigated. The effect of used coagulants/flocculants and pH on COD and total phenolic substance content (TPC) removal was researched. Recovered phenolic substance profiles were also determined with HPLC-DAD. Additionally, response surface methodology was used to determine optimum treatment conditions. ANOVA analysis showed that pH is a more important variable than coagulant/flocculant doses for all chemical precipitation experimental sets. The highest removal efficiencies for COD and TPC was obtained in FeCl3/PACS (COD: 72.0 %, TPC: 93.7 %). Optimum dose values were determined as pH: 4, FeCl3: 3000 mg/L, PACS: 400 mg/L for FeCl3/PACS, pH: 6.5, Ca(OH)2: 1500 mg/L, PACS: 300 mg/L for Ca(OH)2/PACS, pH: 5.5, PACS: 7000 mg/L, perlite: 50 g/L for perlite/PACS, pH: 4.5, FeCl3: 500 mg/L, polyelectrolyte: 4 mg/L for FeCl3/polyelectrolyte. TPC removal efficiencies were determined as 55 %, 35 %, 57 % and 58 % in these conditions, respectively. Maximum TPC in extracts was determined as 39.03 mg GAE/g extract, 8.81 mg GAE/g extract, and 4.34 mg GAE/g extract for SE, UAS, and SC-CO2, respectively. TPC recovery efficiencies (RTPC) for all chemical sludge were SE > UAS > SC-CO2. Additionally, the TPC profile has shown a difference depending on the extraction method.According to the results of this study, it was concluded that the coagulation-flocculation process may be a suitable alternative for fruit juice processing industry wastewater in terms of both reducing environmental pollution and recovering polyphenolics from formed sludge. Consequently, this study presented a different perspective on the recovery from wastes with valuable substance recovery from chemical sludge.

Biologically active substances of new marjoram varieties and prospects for their use

Biologically active substances, essential oils, and plant extracts were studied obtained from new high-yield varieties of Origanum vulgare L. (Raduga, Belaya Ptitsa, Krymchanka) and Origanum tyttanthum Contsch. (Alcina) of the GSBSI “NBG – NSC RAS” breeding. It was found that the O. vulgare variety Belaya Ptitsa was distinguished by the content of essential oil, the main component of which was carvacrol. The maximum total content of phenolic substances and flavonoids was distinguished by an alcoholic extract from the O. tyttanthum variety. Neochlorogenic and rosemary acids, apigenin-6,8-di-C-glucoside, carvacrol, and thymol were identified in extracts of all the studied marjoram varieties. It is shown that the vegetable raw material O. vulgare cv “Belaya Ptica” is promising for the production of essential oil with a high content of carvacrol, and O. tyttanthum cv “ can serve as a raw source of rosemary acid.

Эффективность применения ферментных препаратов при водной экстракции фенольных веществ из листьев зеленого чая

A study was conducted to obtain green tea extract using enzyme preparations of various substrate specificities. In the experiments, we used crushed green tea leaves of the Greenfield Flying Dragon variety with different degrees of grinding: coarse grinding, which included particles with a size of 56.4% passing through a Ø 1 mm sieve, and fine grinding, which included particles with a size of 100% passing through a Ø 1 mm sieve and 75% passing through a Ø 0.25 mm sieve. It was found that the yield of phenolic substances from coarse and fine grinding differs slightly but depends on the hydromodule. To obtain aqueous extracts of green tea with a high content of phenolic substances, it is recommended to use a hydro modulus of 1:20. To assess the effectiveness of enzyme preparations on the yield of phenolic substances, enzyme preparations of different substrate specificity were used: cellulolytic action – CelloLux-A, Viscoferm; proteolytic action – Vegazym M, Fructozym P6-L, Fructozym BE, Fructozym MA, Fructozym Press, Pectinex Ultro; proteolytic action – Protosubtilin G3x, Destizym Protocid Extra. The effectiveness of the enzyme preparation was assessed relative to the control sample (without adding the enzyme preparation) and expressed in %. As a result, it was found that of all the analyzed enzyme preparations, CelloLux-A has the greatest effect on the yield of phenolic substances and increases the yield of phenolic substances by 40–96%. To determine the optimal modes for the extraction of phenolic substances: temperature, duration, and dose of application of CelloLux-A, the method used a full factorial experiment (FFE 23) and the "steep" ascent method. As a result, a mode for obtaining green tea extract was determined that ensures the concentration of phenolic substances in the extract in the amount of 988 mg/dm3: temperature 60°C, duration – 1 hour, dose of CelloLux-A – 0.09% by weight of green tea leaves. Green tea leaf extract can be used by many sectors of the food industry as a source of biologically active substances in the production of functional foods and drinks.

Maserasyon, refluks ve ultrasonik destekli ekstraksiyon yöntemleri ile üretilen kestane propolis ekstraktlarının farklı gıda modellerinde kullanımı: Fizikokimyasal, duyusal ve biyoaktif niteliklere etkisi

This study obtained ethanol-extracted propolis by applying maceration, reflux, and ultrasound-assisted extraction methods to propolis obtained from chestnut honey hives. Chestnut propolis extracts prepared by the methods were added to flower and chestnut honey at four different rates (0, 1, 2 and 4%) as a food model without heat treatment, and antioxidant activity, total phenolic content, colour, and sensory analysis of honey mixtures were made. Although the antioxidant activity (AO) (82.96%) and total phenolic content (TPC) (412.50 µg GAE /g) of chestnut honey were higher than that of flower honey (AO: 49.69%, TPC: 127.50 µg GAE/g), it was determined that the bioactive properties of flower honey (AO: 90.00%, TPC:713.60 µg GAE/g) rose close level to that of chestnut honey (AO:89.08%, TPC: 849.17 µg GAE/g) thanks to the addition of 4% propolis extract. Because the colour of chestnut honey with high colour intensity (1803.5 mAU) is significantly darker than flower honey (378.5 mAU), the different addition rates and extraction method of propolis did not significantly affect the final product colour intensity of chestnut honey (p>0.05), the addition of propolis in flower honey increased the colour intensity significantly (p<0.05). When propolis extracts prepared with three extraction methods are added to the basic cake formulation as a heat-treated food model in 4 different ratios (0, 1, 2 and 4%), the bioactive properties of the products (AO: 11.97%, TFM: 285.0 µg GAE/g) were determined to increase depending on the increasing propolis addition rate. Although propolis increases the antioxidant activity and phenolic substance content of the food models to which it is added due to its rich bioactive content, sensory properties of the food models were analysed due to propolis extracts' unique, intense taste, colour and flavor, and the results were evaluated with Principal Component Analysis. In terms of both food models, the products with propolis produced by maceration extraction had higher sensory evaluation scores. In contrast, the control samples without propolis were found to be similar to the products with 1% and 2% propolis added, respectively. The products with 4% propolis added showed separate clustering with low evaluation scores.

Effects of microwave drying on color change, phenolic substance content and phenolase activity of different parts of persimmon slices

Effects of microwave drying on color change, phenolic substance content and phenolase activity of different parts of persimmon slices