This study was conducted to determine the effects of storage temperature and time on color and antioxidant properties of hardaliye. Hardaliye was obtained from papazkarası blue-black grapes as a potential source of anthocyanin pigment and high antioxidant activity. Grape variety plays a significant role in color, flavor, and chemical properties. However, the effects of storage conditions on products and especially on phenolic composition and antioxidant properties are not known because there is not any research about storage effects at different temperatures. For this purpose, hardaliye was produced by the conventional method. After having been exposed to lactic acid fermentation, it was bottled and then stored at 4 °C and 20 °C for 60 days. The analyses were carried out on prepared beverage at 15, 30, 45, and 60 days of storage. The results of color parameters obtained showed the highest proportion of red color in the samples at the beginning (dA % = 94.87%). As expected, the brown color increased with storage time and the highest value was determined at 60 days depending on the storage temperature. Storage at 4 °C and 20 °C resulted in 60% and 78% losses in anthocyanin content, respectively. The losses of anthocyanin during storage at the higher temperature were accompanied by increased polymeric color values and other color parameters, which indicates that anthocyanins were also extensively polymerized. Phenol compositions were also analyzed using an LC-MS-MS system. It was revealed that malvidin-3-O-glucoside was the predominant anthocyanin and also that hardaliye has high amounts of resveratrol. A high content of total phenolic (1743 ± 8.67 mg of gallic acid equivalents L-1) and antioxidant activity value (8.53 mM Trolox mL-1) is present in the fresh beverage. There was a significant decrease in total phenols during storage, irrespective of temperature.
The main goal of this study was to compare the changes that happen during the frying process with the refined oleic sunflower oil (ROSO), refined olive oil (ROO) and refined linoleic sunflower oil (RLSO) in 5-day testing period as well to evaluate the efficacy of fatty acid composition on frying stability. Each day, oil samples were withdrawn after 7 h of frying and were further subjected to analyzes for determination of different chemical properties. As a result, in the current studies were observed significant changes in all oil types in terms of chemical properties. ROSO, which contained lower linoleic acid content, had higher thermal stability than both RLSO and ROO. This result indicated that the frying efficiency of ROSO depended mainly on the linoleic acid content and the iodine value.
The antifungal activities of chloroform extracts of 10 plants species belonging to Lamiaceae family, which were collected from Kırklareli (Turkey), against Geotrichum candidum, theagent of postharvest citrus sour rot and Penicillium digitatum, the agent of postharvest citrus green mould rot, were researched. The lowest Minimum Inhibitory Concentration (MIC) values against G. candidum and P. digitatum were obtained in the extract of Marrubiumperegrinum L. (250 and 125 µg/ml). In 1000 µg/ml, the extracts of Melissa officinalis showed 100% inhibition on the spore germination of G. candidum and P. digitatum. In the Scanning Electron Microscope (SEM) observations of G. candidum and P. digitatum that was subjected to M. peregrinum extract (4MIC) degenerative changes in the hyphal morphology were seen in the form of cell wall degradation, lysis and collapsing. The highest values of total phenolics were obtained from Mentha pulegium extracts (739.57 mg GAE/g). The lowest EC50 values (0.08 mg/ml) were found in the extracts of M. peregrinum and Sideritis montana. The highest flavanol content was determined from M. officialis exctracts (12.71 mg CE/mg). This study demonstrates M. peregrinum extracts may possess high antifungal activity against G. candidum and P. digitatum.
In this research, locust bean gums were removed from seeds with different extraction methods and some physicochemical properties were analyzed for gums and also locust beans. Three different extractions were treated at different temperatures and durations of sulfuric acid (H 2 SO 4 , 60%) solution, hydrochloric acid (HCl, 30%) solution and boiling water. Following dehulling and drying processes, seeds were milled and locust bean gums (LBG) were obtained eventually. The color values, moisture, protein, ash, sugar, pH, total acidity, soluble solids content, foreign particulates, acid insoluble ash contents and viscosity curves were compared for all samples. The results exhibited that the highest ash (1.94%) and protein (6.65%) contents were determined by water extraction gum, the highest acid-insoluble ash (3.58%) and foreign particulates (44.17%) contents were determined by HCl extraction gum. The lowest protein (5.01%), acid insoluble ash (1.29%), the foreign particulates (34.99%) and the highest viscosity value (533.9 mPas) were found from H2SO4 extraction gum. The results of investigation also showed that the H 2 SO 4 extraction method was found to be more appropriate than HCl and water extraction methods to obtain a good quality gum.
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