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Antioxidant and bioaccessibility characteristics of functional fruit and vegetable honeys produced by innovative method

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Food Bioscience 2022年第4期48卷 199-206页

作者： M.Guldas h.demircan I.Cakmak R.A.Oral E.Yildiz O.Gurbuz h.Tosunoglu F.Cavus h.Sen Department of Nutrition and Dietetics Faculty of Health SciencesBursa Uludag UniversityBursaTurkey Department Food Engineering Faculty of Engineering and Natural SciencesBursa Technical UniversityBursaTurkey Beekeeping Development-Application and Research Center-AGAM Bursa Uludag UniversityBursaTurkey Department of Animal Sciences Faculty of AgricultureBursa Uludag UniversityBursaTurkey Department of Food Processing Keles Vocational SchoolBursa Uludag UniversityBursaTurkey Department of Food Engineering Faculty of AgricultureBursa Uludag UniversityBursaTurkey Republic of Turkey Ministry of Agriculture and Forestry Central Research Institute of Food and Feed Control BursaTurkey Esentepe Mah. Tornaci Sok.No:48Daire:2Nilufer16130BursaTurkey

The functional fruit and vegetable honeys were produced by the natural bee feeding method with pomegranate,orange and black carrot *** natural enrichment method did not cause any negative effects on the quality criteria questioned in the standards such as moisture,ph,free acidity and hMF(hydroxymethylfurfuraldehyde)content and the quality of the functional honeys obtained was *** to TPC contents,the antioxidant values of the honeys were increased 5.00-31.50,16.09-53.96 and 21.18-39.72%by enrichment of orange,pomegranate,and black carrot *** acid in pomegranate honey(14.52%)and chlorogenic acid in black carrot honey(27.01%)were determined as antioxidant components increased by *** enrichment process also led to an increase in the bioaccessibility *** increased antioxidant activity of functional honeys(DPPh)was verified by a high negative correlation value(R=􀀀0.9103)and decreasing IC50 ratios in the opposite direction.

关键词： Functional honey Natural enrichment Antioxidant activity In-vitro digestion hMF Phenolic profile

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A new plant-based milk alternative of Pistacia vera geographically indicated in Türkiye:Antioxidant activity,in vitro bio-accessibility,and sensory characteristics

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Food Bioscience 2023年第3期53卷 2098-2106页

作者： Zehra Mertdinç Elif Feyza Aydar Ílayda hızır Kadı Evren demircan Sibel Koca Çetinkaya Beraat Özçelik Department of Food Engineering Faculty of Chemical and Metallurgical EngineeringIstanbul Technical UniversityMaslakTR-34469IstanbulTurkey Bioactive Research&Innovation Food Manufac.Indust.Trade Ltd. Katar StreetTeknokent ARI-3B110Sarıyer34467IstanbulTurkey

The plant-based food market is expanding and demand for novel plant-based milk alternatives is *** to conventional milk,lower protein content,and lower sensory acceptance are some of the challenges of the plant-based milk alternative *** research aimed to develop novel plant-based milk from two different local pistachio varieties grown in Antep and Siirt,Türkiye that would be higher in protein,unsaturated fatty acids,and phenolic compounds,and have superior taste and sensory *** content,fatty acid composition by gas chromatography,phenolic profile by high-pressure liquid chromatography,total phenolic content,and antioxidant activity by spectrophotometric method,and in vitro gastrointestinal digestion along with sensory characteristics by quantitative descriptive test were *** protein contents of the prepared pistachio milk were 3.78%and 3.09%for Antep and Siirt varieties of pistachio milk,*** most abundant fatty acid was oleic acid and the most abundant phenolic compounds were catechin and gallic ***,the bio-accessibilities of total phenolic content were 201%and 213%and the bio-accessibility of total antioxidant activity was 200%and 205%for plant-based milk of Antep and Siirt pistachio,*** overall sensory acceptance scores of the prepared pistachio milk were 5.6-7/*** findings indicated that plant-based milk substitutes prepared from Antep and Siirt pistachio were higher in protein,had highly bio-accessible phenolic content,and overall accepted in terms of sensory except color challenges.

关键词： Novel plant-based milk alternative Pistachio milk Fatty acid Phenolic profile Bio-accessibility Antioxidant activity

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单剂量0.15%酒石酸溴莫尼定对正常个体脉络膜厚度的影响（英文）

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国际眼科杂志 2017年第11期17卷 2000-2004页

作者： Suleyman demircan Gokcen Gokce Mustafa Atas Ahmet Gulhan Burhan Baskan Gokmen Zararsiz 开塞利医疗研究医院眼科土耳其开塞利38010 开塞利军事医院眼科土耳其开塞利38010 埃尔吉耶斯大学生物统计学系土耳其开塞利38010

目的:通过使用频域相干光学断层深度增强成像测量正常个体脉络膜厚度(CT)以评估眼部使用0.15%酒石酸溴莫尼定对眼后节的潜在影响。方法:前瞻性、安慰剂对照干预性临床试验,包括32例32眼正常个体。第1d,受试者接受一滴无防腐剂人工泪液... 详细信息

目的:通过使用频域相干光学断层深度增强成像测量正常个体脉络膜厚度(CT)以评估眼部使用0.15%酒石酸溴莫尼定对眼后节的潜在影响。方法:前瞻性、安慰剂对照干预性临床试验,包括32例32眼正常个体。第1d,受试者接受一滴无防腐剂人工泪液作为安慰剂;第2d,接受一滴0.15%酒石酸溴莫尼定。收集每次用药前及用药后1、3和5h,眼压,眼灌注压(OPP)以及EDI-SD-OCT数据。结果:相较于最初测量结果,局部应用0.15%酒石酸溴莫尼定后,在下凹(P=0.001),颞凹1500μm处(P=0.003),鼻凹1500μm处(P=0.003)测得脉络膜厚度显著增加。整个研究过程中,安慰剂组脉络膜厚度未发生变化(P>0.05)。分别使用安慰剂和溴莫尼定后眼灌注压没有显著降低(P>0.05)。研究中未观察到不良反应。结论:与预期相悖,局部应用0.15%酒石酸溴莫尼定导致下凹、颞凹、鼻凹处脉络膜厚度增加。

关键词：溴莫尼定脉络膜厚度增强深度成像眼压光学相干断层扫描

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