Fatih Mehmet Yılmaz

Synthesis and accumulation of anthocyanins in sour cherries during ripening in accordance with antioxidant capacity development and chalcone synthase expression

AbstractPhytonutrient metabolism in sour cherries takes place during fruit ripening. This study demonstrated that total phenolic–flavonoid contents decline during ripening while total anthocyanin content significantly increases at the same period. There were no detectable anthocyanins in green cherry fruits. Anthocyanin biosynthesis started concurrently with color formation. Cyanidin-3-glucosylrutinoside and cyanidin-3-rutinoside were the early anthocyanins accumulated in fruits and were accompanied with cyanidin-3-sophoroside and cyanidin-3-glucoside in fully ripe fruits. Phenylpropanoid pathway involves anthocyanin biosynthesis, and chalcone synthase (CHS) is one of the key enzymes regulating the pathway. Three CHS genes (PcChs1, PcChs2, PcChs3) were isolated from sour cherry genome, and their transcription profiles were determined using the RT-PCR approach. There was no CHS gene expression before breaker stage, and PcChs1, PcChs2, PcChs3 transcription were upregulated in parallel with pigmentation in sour cherry cells and PcChs1 had the highest transcripts in fully ripe fruits.

Ultrasound-assisted vacuum impregnation on the fortification of fresh-cut apple with calcium and black carrot phenolics

This study evaluated the simultaneous effect of ultrasound on vacuum impregnation process to enhance infusion of calcium lactate and black carrot phenolics into ready to eat apple tissues. A vacuum - ultrasonic equipment was developed for this purpose and effects of different ultrasound powers (96-198 W) at 35 kHz and stage of ultrasound application at vacuum and restoration periods were investigated. The simultaneous application of 130 W ultrasound during vacuum impregnation did not rupture cellular integrity, but it led to increases in calcium content (13.8%), total phenolics (11.8%), total flavonoids (17.3%), total anthocyanins (24.6%) and antioxidant capacities (23.6%) of apple discs compared to non-ultrasound vacuum impregnation. In addition, total population of psychrophilic and mesophilic microorganisms were enumerated in both black carrot infused and non-infused samples and results showed that ultrasound-assisted vacuum impregnation treatment in the presence of black carrot phenolics were highly effective on inhibition of microorganisms growth in apple discs over storage period.

Sour Cherry By-products: Compositions, Functional Properties and Recovery Potentials – A Review

Abstract Sour (tart) cherry is an industrial fruit where a considerable amount of by-products remain after processing. Sour cherry by-products consist of pomace (skin and flesh) and seeds (pit, stone) which remain after the fruit juice and IQF processes. Sour cherry pomace is characterized with a high content of phenolic compounds and the seed constitutes a high oil yield with beneficial effects on human health because of their antioxidant, antimicrobial, and anti-inflammatory properties. There has been a great interest in sour cherry by-products due to the increasing production rate of sour cherry worldwide and the increasing efforts on seeking bioactive compounds from natural sources as functional food. Thus, there have been a number of studies regarding the sour cherry pomace and sour cherry seed, especially in the last five years. The present review summarizes the chemical, biological, functional, and technological properties of the sour cherry pomace and sour cherry seed with their current and potential applications.