Emine Nur Herken

Total Antioxidant Capacity and Total Phenol Contents of Selected Commercial Fruit Juices in Turkey

The in vitro total antioxidant capacity (TAC), and the total phenol (TP) contents of commercial fruit juice samples widely consumed in Turkey were determined. TAC methods were more recently developed methods (TAC1 and TAC2) using Fe+2-o-dianisidine complex and ABTS radical, FRAP (Ferric Reducing Ability of Plasma) method (TAC3). Folin Ciocalteu assay were used for determining TP contents and the mean TP results were well correlated significantly and positively with the TAC2 and TAC3 results. Among the fruit juice, orange had the highest TAC1, strawberry had the highest phenol, TAC2, and TAC3 values. Generally, strawberry and sour cherry samples had the highest TP, TAC2, and TAC3 values.

Effects of Rearing Systems on Performance, Egg Characteristics and Immune Response in Two Layer Hen Genotype

White (Lohmann LSL) and Brown (ATAK-S) laying hens, were reared under organic and conventional cage rearing systems, and the effects of the rearing system on performance parameters, egg production, egg characteristics, and immune response were investigated. For this purpose, a total of 832 laying hens of two commercial hybrids, i.e., 416 white (Lohmann LSL) and 416 Brown (ATAK-S) layers, were used. The experiment lasted between 23 and 70 wk of age. In this study, the white layers yielded more eggs as compared to the brown layers in both organic and conventional production systems. Egg weight exhibited a similar pattern to that of laying performance. However, the total hen-housed egg number for the white birds in the organic system was fewer than that of white birds in the conventional cage facility; conversely, a contradictory tendency was observed for the brown birds. Livability of the white layers in the organic system was remarkably lower (14%) than that of the brown line, whereas the white line survived better (3.42%) than their brown counterparts in conventional cages. The feed conversion ratio of the white hens was markedly inferior in the organic system as compared to that of the white hens in the conventional system, whereas relatively lower deterioration was reported in brown layers when reared in an organic system. The organic production system increased egg albumen height and the Haugh unit in eggs of the brown layers. The yolk color score of organic eggs was lower than that of conventional eggs for both brown and white hens. The egg yolk ratio of eggs from white layers was found to be higher in organic eggs as compared to those obtained in the conventional system. All organic eggs had heavier shells than those produced in the conventional system. Eggs from brown layers had more protein content than eggs from white layers. Neither housing systems nor genotype influenced egg yolk cholesterol concentration. When compared to conventional eggs, n-3 fatty acid content was lower in organic eggs, and the n-6:n-3 ratio was higher in organic eggs. In conclusion, two hen genotypes showed different responses in terms of performance and egg quality to two different rearing systems. A commercial white strain produced more eggs with higher egg quality as compared to a native brown strain. The brown strain was found to have adapted well to organic production conditions when survival and total egg number was taken into consideration.

Total antioxidant, phenolic compounds, and total oxidant status of certified and uncertified Turkey's honeys.

In this study, total oxidant status (TOS), total antioxidant capacity (TAC), and total phenols (TP) of seventeen certified and eight uncertified honey samples were analyzed. The TAC and TOS of the samples were determined using novel methods. Uncertified honey samples had significantly lower values for their TP, TAC, and TOS contents than those of certified honey samples. There was significant correlation between TOS and TP values (P < 0.01) and between TOS and TAC values (P < 0.05).

The impact of drying techniques on phenolic compound, total phenolic content and antioxidant capacity of oat flour tarhana

In this study, the changes in phenolic composition, total phenolic content, and antioxidant capacity of tarhanas supplemented with oat flour (OF) at the levels of 20-100% (w/w) after three drying treatments (sun-, oven-, and microwave drying) were investigated. A total of seventeen phenolic standards have been screened in tarhanas, and the most abundant flavonol and phenolic acid compounds were kaempferol (23.62mg/g) and 3-hydroxy-4-metoxy cinnamic acid (9.60mg/g). The total phenolic content amount gradually increased with the addition of OF to tarhana, but decidedly higher total phenolic content was found in samples oven dried at 55°C as compared with other methods. The microwave- and oven dried tarhana samples showed higher TEACDPPH and TEACABTS values than those dried with the other methods, respectively, in higher OF amounts. Consequently, oven- and microwave-drying can be recommended to retain the highest for phenolic compounds as well as maximal antioxidant capacity in OF supplemented tarhana samples.

Constituents, Oxidant-Antioxidant Profile, and Antimicrobial Capacity of the Essential Oil Obtained from Ferulago Sandrasica Peşmen and Quézel

Chemical constituents, total phenolic content, total oxidant status, total antioxidant status, lipid hydroperoxides, total free –SH levels, and antimicrobial activity of essential oil obtained from the Ferulago sandrasica (Umbelliferae) were investigated. The essential oil was obtained by hydrodistillation using a Clevenger-type apparatus. The chemical constituents were analyzed by gas chromatography‐mass spectrometry. The main components of the essential oil were ocimene (30.5%), carene-δ-3 (27.4%), and α-pinene (17.8). The antimicrobial activity was tested by a disc diffusion method against E. coli MC 400, E. coli ATCC 25922, E. coli 0157 H7, E. colaecea ATCC 23355, E. feacalis ATCC 19433, P. aeruginosa NRRL B-2679, S. aureus ATCC 25923, B. nischenoformis NRRL B-1001, S. aureus ATCC 33862, B. cereus NRRL B-3711, B. subtilis NRRL B-209, M. luteus NRRL B-1013, L. monocytogenes ATCC 7644, B. subtulis ATCC 6633.

The Constituents of Essential Oil: Antimicrobial and Antioxidant Activity of Micromeria congesta Boiss. & Hausskn. ex Boiss. from East Anatolia

The chemical composition, antimicrobial activity, total phenol content, total antioxidant activity, and total oxidant status of the essential oil from Micromeria congesta Boiss. & Hausskn. ex Boiss. were investigated. Steam distillation was used to obtain the essential oil, and the chemical analyses were performed by gas chromatography-mass spectrometry. The antimicrobial activity was tested by an agar disc diffusion method against the tested microorganisms: Bacillus subtilis NRRL B-744, Bacillus cereus NRRL B-3711, Staphylococcus aureus ATCC 12598, S. aureus ATCC 25923, S. aureus ATCC 25933, Escherichia coli 0157H7, E. coli ATCC25922, Micrococcus luteus NRLL B-4375, Enterococcus faecalis ATCC 19433, Proteus vulgaris RSKK 96026, and Yersinia enterecolitica RSKK 1501. The major compounds found in volatiles of M. congesta were piperitone oxide, linalool oxide, veratrole, pulegone, dihydro carvone, naphthalene, iso-menthone, para-menthone, and cyclohexanone. Compared to that of reference antibiotics, the antibacterial activity of the essential oil is considered as significant. Results showed that M. congesta has the potential for being used in food and medicine depending on its antioxidant and antibacterial activity.

Effects of gluten and emulsifier on some properties of erişte prepared with legume flours.

In the present study, erişte was produced from 70% coarse and fine flours of common bean/lentil+30% wheat semolina (WS) with the addition of gluten (0%, 2.5% and 5%) and sodium stearoyl 2-lactylate (SSL) (0% and 0.6%). Chemical, nutritional, and sensory properties and cooking quality of erişte samples were investigated. As coarse common bean flour (CCF) and coarse lentil flour (CLF) have higher rates for ash and protein, these parameters were also found higher in the end products prepared from CCF and CLF than those prepared from fine common bean flour (FCF) and fine lentil flour (FLF). Protein contents and in vitro protein digestibility values of erişte containing common bean flours increased with gluten addition while ash values decreased in the samples containing 5% gluten. SSL addition did not alter the chemical properties, but it increased brightness and decreased redness values of samples produced from CCF and CLF. Generally SSL addition increased weight and volume increase values of erişte samples made with all legume flours. According to the sensory analysis results, gluten addition improved the surface smoothness and appearance in samples made with CCF, FLF and CLF. Samples made from CCF and CLF were preferred to samples made from FCF and FLF with respect to taste, odor and stickiness.

Association of Serum Total Antioxidant Capacity and Total Oxidant Status with Pain Perception in Patients with Myofacial pain Dysfunction

We aimed to find out the association of total antioxidant capacity (TAC) and total oxidant status (TOS) with generalized pressure pain thresholds (PPT) of patients with myofacial pain dysfunction (MPD). PPT scores of patients with MPD (n = 37) and healthy individuals (n = 43) were measured on the hypothenar region of the hand using a mechanical algometer. Serum samples were collected and TAC and TOS were measured by novel methods. The TAC of patients was significantly lower than that of the control subjects. The difference between the TOS measurements of patients and control subjects was not significant. The PPT scores of the patients were significantly lower than that of control subjects. There may be an association between serum antioxidant capacity and MPD. Low serum TAC might also be related with pain perception.

Ceruloplasmin, Copper, Selenium, Iron, Zinc, and Manganese Levels in Normal and Sulfite Oxidase Deficient Rat Plasma: Effects of Sulfite Exposure

A noticeable effect of sulfite treatment was observed on the plasma ceruloplasmin ferroxidase activity of rats with normal sulfite oxidase activity when compared to normal controls. The plasma levels of selenium, iron, and zinc were unaffected by sulfite in normal and sulfite oxidase (SOX)-deficient rats. While plasma level of Mn was decreasing, plasma Cu level increased in SOX-deficient rats. Treating SOX-deficient groups with sulfite did not alter plasma level of Mn but made plasma level of Cu back to its normal level. This is the first evidence that Cu and Mn status were affected in experimental sulfite oxidase deficiency induced by low molybdenum diet with tungsten addition deserving further research to determine the underlying mechanisms of these observations in experimental sulfite oxidase deficiency.

Arylesterase and Paraoxonase-1 Activities in Female Patients with Temporomandibular Disorders

Objective: The aim of this study was to assess a possible relationship between temporomandibular disorders [TMD] and serum levels of sulfhydryl [SH] groups and ceruloplasmin [CP], paraoxonase-1 [PON1], and arylesterase [ARE] activities. Method: This study included patients with TMD and healthy normal controls [HNC]. After clinical and radiographic examinations, the patient group was given a visual analog scale to determine severity of pain. Serum samples of the subjects were obtained to calculate certain antioxidant components. The CP, PON1, and ARE activities and serum levels of SH groups were measured. Results: There were 31 patients with TMD and 35 HNC. Serum levels of SH and ARE activity of the TMD group were significantly lower than those of the HNC group [P < 0.05]. The difference between CP and PON1 activity of the TMD and HNC groups were not statistically significant [P > 0.05]. No association was found between antioxidant levels and severity of pain and the type of the TMD. Conclusions: Antioxidant components may be associated with TMD, implying possible systemic inflammatory and oxidative aspect of TMD.