Berrin Bozan

Chemical composition and oxidative stability of flax, safflower and poppy seed and seed oils.

Three seeds of Turkish origin, flax, poppy and safflower were analyzed for their proximate, fatty acids, tocols (tocopherols and tocotrienols) and total phenolic composition, and oxidative stability of their oil. The major fatty acid in the flax oil was alpha-linolenic acid, comprising 58.3% of total fatty acids, whereas poppy and safflower oils were rich in linoleic acid at 74.5% and 70.5% level, respectively. The amount of total tocols was 14.6 mg/100g flax, 11.0mg/100g poppy and 12.1mg/100g safflower seed. Flax and poppy oil were rich in gamma-tocopherol as 79.4 mg/100g oil and 30.9 mg/100g oil, respectively, while alpha-tocopherol (44.1g/100g oil) was dominant in safflower oil. Only alpha- and gamma-tocotrienol were found in the oils. Oxidative stability of oils was measured at 110 degrees C at the rate of 20 L/h air flow rate, and poppy oil (5.56 h) was most stabile oil followed by safflower oil (2.87 h) and flax oil (1.57). There were no correlation between oxidative stability and unsaturation degree of fatty acids and tocol levels of the oils. All of the seeds investigated provide a healthy oil profile and may have potential as a source of specialty oils on a commercial scale.

Coenzyme Q10 concentrations and antioxidant status in tissues of breast cancer patients.

OBJECTIVES An increasing amount of experimental and epidemiological evidence implicates the involvement of oxygen derived radicals in the pathogenesis of cancer development. Oxygen derived radicals are able to cause damage to membranes, mitochondria, and macromolecules including proteins, lipids and DNA. Accumulation of DNA damages has been suggested to contribute to carcinogenesis. It would, therefore, be advantageous to pinpoint the effects of oxygen derived radicals in cancer development. DESIGN AND METHODS In the present study, we investigated the relationship between oxidative stress and breast cancer development in tissue level. Breast cancer is the most common malignant disease in Western women. Twenty-one breast cancer patients, who underwent radical mastectomy and diagnosed with infiltrative ductal carcinoma, were used in the study. We determined coenzyme Q10 (Q) concentrations, antioxidant enzyme activities (mitochondrial and total superoxide dismutase (SOD), glutathione peroxidase (GSH-Px), catalase), and malondialdehyde (MDA) levels in tumor and surrounding tumor-free tissues. RESULTS Q concentrations in tumor tissues significantly decreased as compared to the surrounding normal tissues (p < 0.001). Higher MDA levels were observed in tumor tissues than noncancerous tissues (p < 0.001). The activities of MnSOD, total SOD, GSH-Px and catalase in tumor tissues significantly increased (p < 0.001) compared to the controls. CONCLUSIONS These findings may support that reactive oxygen species increased in malignant cells, and may cause overexpression of antioxidant enzymes and the consumption of coenzyme Q10. Increased antioxidant enzyme activities may be related with the susceptibility of cells to carcinogenic agents and the response of tumor cells to the chemotherapeutic agents. Administration of coenzyme Q10 by nutrition may induce the protective effect of coenzyme Q10 on breast tissue.

Study of polyphenol content in the seeds of red grape (Vitis vinifera L.) varieties cultivated in Turkey and their antiradical activity

The polyphenolic content and antioxidant capacity in the seeds of 11 red grape varieties (five international and six native) widely cultivated in Turkey were investigated. Total phenolic, total flavanol and total polymeric procyanidin content ranged from 79.2 to 154.6, 89.2 to 179.4, and 27.0 to 43.3mg/g seed, respectively. While (+)-catechin (4.71-23.8mg/g seed) was found as main flavanol, galloylated catechin monomer and dimeric procyanidin amounts varied between 2.89-17.2 and 0.97-2.97mg/g seed, respectively. All seed extracts showed remarkable DPPH radical scavenging activity (EC50) and oxygen radical scavenging capacity (ORAC) ranging from 2.71 to 4.62μg/mL and 1425.9 to 3009.2μmol Trolox equivalent/g seed, respectively. With high amount of total phenolic content and antioxidant activity, seeds of Okuzgozu, Papaz Karasi, Ada Karasi and Kalecik Karasi varieties could be evaluated as dietary supplement.

ANTIOXIDANT AND FREE RADICAL SCAVENGING ACTIVITIES OF EIGHT Salvia SPECIES

Lipid peroxidation is one of the major factors that cause deterioration during the storage and processing of foods. Synthetic antioxidants, such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and propylgallate (PG) are widely used; however, their use in food products is being questioned. Consumers have also became more cautious about the nutrition quality and safety of food additives. Antioxidants of natural origin, therefore, have drawn more attention [1]. Many spices and herbs are found to be potent sources of natural antioxidants. Among the spices reported to have antioxidant activity, rosemary and sage are well known [2, 3]. Salvia (Lamiaceae) represents one of the most diverse genera of plants in Turkey with 88 species of which 51% are endemic [4]. Salvia species have long been used as herbal tea and in a variety of food preparations. Preparations from Salvia officinalis (sage) are used for their medicinal properties, such as antispasmodic and antiseptic [5, 6]. Salvia species mainly contain essential oil and phenolic compounds such as flavonoids, phenolic acids, and phenolic diterpenes [7-9]. Salvia species have received particular attention as a source of natural antioxidants [8-13]. The main antioxidant activity of S. officinalis was reported to be attributed mainly to its phenolic compounds, such as carnosic acid, carnasol, and rosmarinic acid [12, 13]. The objective of this work was to evaluate the antioxidant activity of methanol extracts from eight Salvia species in different in vitro antioxidant test systems. Aerial parts of the plant materials were collected from different regions of Turkey. Voucher specimens are kept at the Herbarium of the Faculty of Pharmacy (ESSE), Anadolu University, Eskisehir. Information on collection sites are given in Table 1. Butylated hydroxytoluene (BHT) and linoleic acid were purchased from Sigma Chemical Co. 1,1-Diphenyl-1-picrylhydrazyl radical (DPPH) was obtained from Aldrich Chemical Co. All the solvents used for extraction and antioxidant activity studies were of analytical grade. Crude sunflower oil was kindly provided by Demircanlar CO., Eskisehir, Turkey. Powdered plant samples were continuously extracted in a Soxhlet extractor with methanol for 8 hours. Methanol was evaporated to dryness under vacuum at 40°C. Extraction yields are presented in Table 1. Antioxidant Activity in Fe -Induced Linoleic Acid System. Antioxidant activities of methanolic extracts of Salvia +2

The influence of pectolytic enzyme addition and prefermentative mash heating during the winemaking process on the phenolic composition of Okuzgozu red wine.

The effects of pectolytic enzyme addition and mash heating prior to fermentation on the phenolic component of Okuzgozu red wine during the winemaking and ageing processes were investigated. In general, the highest concentration of total phenolics was found in the mash-heated wines, whereas the total flavan-3-ol and total anthocyanin contents in all of the wines, decreased notably during the winemaking and ageing processes. As determined by HPLC, hydroxycinnamic acids were the major phenolic acids in the red wines. After 6 months in the bottle, the enzyme-treated wines had lower phenolic acid concentrations than had the control and mash-heated wines, but no significant (p<0.05) differences were found in the concentration of total phenolic acids between the control and mash-heated wines. All of the phenolic acid levels decreased with the winemaking and ageing processes whereas only gallic acid increased. The wines treated by the pectolytic enzyme addition had a lower monomeric flavan-3-ol content than had the other wines, and the amount of monomeric anthocyanins extracted did not increase with the addition of enzymes.

Comparison of ascorbic and citric acid contents inRosa canina L. fruit growing in the Central Asian region

The evaluation ofRosa canina L. fruits and their products is depended in part on their organic acid contents. In this study, ascorbic and citric acid contents inRosa canina L. fruits collected from five different regions in Central Asia were investigated. Amounts of acids determined with the HPLC method were found to be 0.048–0.1143 g/100 g for ascorbic acid and 5.9–7.5 g/100 g for citric acid.

The Quantitative Determination of some Phenolic Acids In Delphinium Formosum by HPLC

ABSTRACT Some phenolic acids from the flowers of Delphinium formosum have been determined quantitatively by reversed-phase high-performance liquid chromatography with diode-array detection. A comparative study was performed by extracting the following phenolic acids: p-hydroxy benzoic, p-coumaric, caffeic, protocatechuic and vanillic acids with four different methods. The results were supported with recovery studies.

DÜŞÜK SICAKLIK DÜŞÜK ZAMAN ALKALİ ÖN İŞLEMLERİNİN FINDIK KABUĞUNUN BİLEŞİMİ VE ENZİMATİK HİDROLİZİ ÜZERİNE ETKİSİNİN İNCELENMESİ

DOI: Bu çalışmada, fındık kabuklarından enzimatik hidroliz ile glikoz üretimi için, düşük sıcaklık kısa zaman alkali ön işlemi uygulanmıştır. Çalışılan alkaliler içinde enzimatik hidroliz verimi ve lignin giderimi açısında sodyum hidroksitin etkili olduğu görülmüş ve çalışmalarda NaOH işlem koşullarının glikoz kazanımı ve ön işlem görmüş katı kompozisyonuna etkileri incelenmiştir. Uygulanan farklı alkali ön işlemler ve enzimatik hidroliz sonucunda elde edilen glikoz kazanımı %10,12 ile %43,53 arasında, lignin giderimi ise %19,48 ile %53,84 arasında değişmiştir. 1 gram glikoz üretebilmek için harcanan enerji ise 10,03 kj ile 219,46 kj arasında bulunmuştur. Çalışılan koşullarda glikoz verimi ve enerji bakımından en uygun ön işlem koşulunun %2,25 NaOH, 60oC, 30 min, 1/10 katı/sıvı oranında olduğu sonucuna varılmıştır. Bu koşullarda glikoz verimi %37,23 lignin giderimi %44,22 ön işlem için harcanan enerji miktarı ise 60,90 kj/g dır. 10.17341/gazimmfd.322177