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PubMedID: 28964371 The aim of the present research is to evaluate the chemical characterization of main compounds from Tunisian monocultivar extra virgin olive oil (EVOO) (‘Chemlali’, ‘Chétoui’, ‘Zalmati’ and ‘crossbreeding Chemlali by Zalmati’) extracted after the addition of different amounts (0% and 3%) of olive leaves. As expected for extra virgin olive oil, the main sterols found in all analyzed samples were ß-sitosterol, ?-5-avenasterol, campesterol and clerosterol. Stigmasterol, 24-methylene-cholesterol, cholesterol, campestanol, sitostanol, ?-7-stigmastenol, ?-5,24-stigmastadienol, and ?-7-avenasterol were also found in all samples, but in lower amounts. Most of these compounds were significantly affected by the cultivars but not to be affected by added leaves at 3% to olives prior to the extraction process. The obtained results revealed that 14 phenolic compounds belonging to different phenolic types were characterized and quantified by an effective HPLC-DAD-ESI-MS/MS method. In all the studied olive oil samples, dialdehydic form of elenolic acid linked to hydroxytyrosol (3,4-DHPEA-EDA), oleuropein aglycon (3,4-DHPEA-EA), and ligstroside aglycon (p-HPEA-EA) were the most abundant compounds. In addition, EVOO from ‘Chétoui’ cultivar extracted with 3% of olive leaves presented the highest amount of individual phenolic compounds. © 2016 Elsevier Ltd

PubMedID: 27855905 The effects of hot and cold break industrial tomato paste production steps on phenolic compounds, carotenoids, organic acids, hydroxy methyl furfural (HMF) and other quality parameters of tomato pastes were investigated in this study. Phenolic compounds, carotenoids, organic acids, and HMF analyses were performed with LC-DAD-ESI-MS/MS and LC-DAD-RID was used for the sugar analyses. Furthermore, the antioxidant capacities of tomato pastes were assessed via the DPPH and ABTS methods. The increase of phenol acids at the processing steps of cold break production method was higher than the hot break production method. According to PCA analyses, phenolic acids characterized cold break tomato pastes while hot break tomato pastes were characterized by flavanols and flavanones. The total amount of organic acids decreased with processing and the loss of organic acids was lower in cold break pastes. Heating and evaporation were determined as the most important processing steps in which the amount of different quality parameters change. © 2016 We wish to acknowledge the financial support by the “ TUBITAK Research Fund ” (Project no. TOVAG-114O884 ). We also wish to thank Tufan Ozsari (Tat Industry Company, Turkey), for providing the samples and Bryan Christiansen for his outstanding editing and proof reading.

The aroma profile of shade-dried aerial part from Iranian dill (Anethum graveolens L.) and Savory (Satureja sahendica Bornm.) plants was analyzed by the gas chromatography–mass spectrometry (GC–MS) and gas chromatography–flame ionization detector (GC–FID). For the first time in these aromatic plants, the solvent-assisted flavour evaporation (SAFE) extraction method with dichloromethane was used prior to GC–MS. A total of 40 and 26 aroma compounds was identified in dill and savory. Dill contained 271.52 µg/g total amount of aroma compounds, which included terpenes (28), aldehydes (3), alcohol (1), acids (3), volatile phenols (3), ketone (1) and norisoprenoid (1). Savory possessed 10,547.16 µg/g total amount of aroma compounds, including terpenes (20), alcohol (1) and volatile phenols (5). Of all aroma compounds detected in both plants, terpenes were quantitatively the most dominant aroma volatiles. In the overall aroma volatiles, ?-phellandrene (160.0 µg/g) together with sabinene (26.5 µg/g), d-carvone (16.2 µg/g), dl-limonene (12.3 µg/g) and dill ether (7.8 µg/g) in dill and ?-terpinene (6236.83 µg/g) along with carvacrol (3239.19 µg/g), ?-pinene (267.08 µg/g), ?-thujene (219.36 µg/g) and ß-bisabolene (130.8 µg/g) in savory were the major compounds. © 2017, Springer Science+Business Media New York.

WOS: 000396939400001 PubMed ID: 28231089 The present research was planned to characterize the aroma composition of important members of the Lamiaceae family such as Salvia officinalis, Lavandula angustifolia and Mentha asiatica. Aroma components of the S. officinalis, L. angustifolia and M. asiatica were extracted with the purge and trap technique with dichloromethane and analyzed with the gas chromatography-mass spectrometry (GC-MS) technique. A total of 23, 33 and 33 aroma compounds were detected in Salvia officinalis, Lavandula angustifolia and Mentha asiatica, respectively including, acids, alcohols, aldehydes, esters, hydrocarbons and terpenes. Terpene compounds were both qualitatively and quantitatively the major chemical group among the identified aroma compounds, followed by esters. The main terpene compounds were 1,8-cineole, sabinene and linalool in Salvia officinalis, Lavandula angustifolia and Mentha asiatica, respectively. Among esters, linalyl acetate was the only and most important ester compound which was detected in all samples.

PubMedID: 25038709 Aroma and aroma-active compounds of cherry tomato (Lycopersicum esculentum) was analyzed by gas chromatography-mass spectrometry-olfactometry (GC-MS-O). According to sensory analysis, the aromatic extract obtained by liquid-liquid extraction was representative of tomato odour. A total of 49 aroma compounds were identified and quantified in fresh cherry tomato. Aldehydes were qualitatively and quantitatively the most dominant volatiles in cherry tomato, followed by alcohols. Aroma extract dilution analysis (AEDA) was used for the determination of aroma-active compounds of tomato sample. A total of 21 aroma-active compounds were detected in aromatic extract of fresh tomato, of which 18 were identified. On the basis of the flavour dilution (FD) factor, the most powerful aroma-active compounds identified in the extract were (Z)-3-hexenal (FD = 1024) and (E)-2-hexenal (FD = 256), which were described as the strong green-grassy and green-leafy odour, respectively. The major organic acid and sugar found were citric acid and fructose, respectively. © 2014 Elsevier Ltd. All rights reserved.

European Biotechnology Congress -- APR 11-13, 2019 -- Valencia, SPAIN WOS: 000491118400040 …

[No abstract available]

BACKGROUND Raisins are one of the favorite dried fruit because of their high healthful and nutrimental values. Three white (Besni beyazi-BBR, Hatun parmagi-HPR and Sultaniye-SR) and two red (Antep karasi-AKR and Besni karasi-BKR) grape varieties were used in the present study. The aim of this study was to determine and compare the phenolic composition and antioxidant properties of Turkish raisins. RESULTS Four flavan-3-ols, six phenolic acids, four flavonols and 13 anthocyanins were identified and quantified in raisins. (+)-Catechin (range, 56.3–419 mg kg−1) was the mosst abundant flavanol, trans-caftaric acid (range, 20.48–114 mg kg−1) was the abundant dominannt phenol acid, quercetin-3-O-glucoside (range, 2.79–12.83 mg kg−1) was the dominant flavonoll and malvidin-3-O-(6-O-p-coumaroyl)-glucoside (range, 16.75–22.59 mg kg−1) wass the major anthocyanin in all raisins. Antioxidant capacity were 22.69–63.66, 5.07–40.47, 7.00–17.69 and 40.d 40.74–77.41 mmol Trolox kg−1 as determined bby the ABTS, DPPH, FRAP and ORAC assays, respectively. CONCLUSIONS 27 phenolic compounds from four phenolic families (i.e. flavan-3-ols, phenolic acids, flavonols and anthocyanins) have been characterised in the raisins of three white and two red grapes. The total phenolic and anthocyanins content vary widely among different raisins. Strong correlations between antioxidative capacity and phenolic content and between antioxidative capacity and flavonol content were noticed. © 2013 Society of Chemical Industry

In this work, the phenolic composition of four rare cultivars grown under the same agronomical and environmental conditions was studied. This is to test the effects of cultivars and ripening index essentially on phenolic composition in olive oils as well as tocopherols composition, organoleptic profiling and oxidative properties. Furthermore, some agronomical traits were determined in which a general increase in the size of the fruit and oil contents were recorded for all cultivars. The phenolic fractions were identified and quantified using liquid chromatography coupled to diode array detection and electrospray ionization tandem mass spectrometry (LC-DAD-ESI-MS/MS) in multiple reaction monitoring mode (MRM). A total of 13 phenolic compounds belonging to different chemical families were determined. Qualitative and quantitative differences in phenolic composition were observed among cultivars and also among sampling times. On the contrary to the agronomical traits, a general decrease (p

WOS: 000388819600003 Aroma, aroma-active compounds and fatty acid profiles of Iranian olive oil obtained from the cv. Mari were investigated for the first time in the current study. Aroma extracts were isolated from the oil by using a purge and trap extraction system and their compositions were analyzed by gas chromatography-mass spectrometry-olfactometry (GC-MS-O). A total of 35 aroma compounds comprising alcohols, aldehydes, acids, esters, ketones, terpenes and volatile phenols were identified and quantified in the assayed samples. Aldehydes were present at the highest levels, followed by ketones and alcohols. (E)-2-Hexenal was quantitatively (1589 A mu g kg(-1)) the main aroma compound in the analyzed oils, followed by hexanal and (E)-2-heptenal. The aroma-active volatiles were elucidated in the aromatic extract by applying aroma extract dilution analysis (AEDA). The results of AEDA revealed 17 aroma-active compounds. Under these condition it was possible to completely identify 16 of these compounds. Regarding to the flavor dilution (FD) factor, the most potent odorants with the highest FD factor were (E)-2-hexenal (512), followed by hexanal, 6-methyl-5-hepten-2-one, (E)-2-decenal and one unknown compound (LRI = 1871). The fatty acid profile of the tested oils was composed of thirteen compounds. Oleic acid was the main fatty acid (76.01 %) followed by palmitic acid.

WOS: 000379963300015 Irrigation applications (IA) and increased bud load (BL) are fundamental practices that are used to achieve optimum yields in grape production, while maintaining fruit quality parameters. Two different irrigation amounts (IA-I and IA-II) based on growth stages, in addition to a non-irrigated (rain-fed) control, along with two different BL applications [normal bud load based on traditional pruning practices (1BL) and double bud load (2BL)] were evaluated over a two-year experiment for their effects on the biochemical composition of the berries. Berries from the rain-fed vines had higher sugar levels, whereas no significant change was detected in organic acid levels. The increased bud load (2BL) treatment yielded less sugar in the berries compared to the 1BL control in both years. The total non-colored phenolic compounds (NPC) were greater in the irrigated (especially IA-I) and 2BL treatments than in those of the rain-fed and 1BL control. However, total anthocyanin was greater in the non-irrigated and 1BL control than in the irrigated and 2BL treatments. The antioxidant contents of the berries also varied according to the treatments and years. Our results implied that implementing a higher bud load along with the IA-I irrigation application, in which irrigation applications were 50 and 75% of the cumulative evaporation from the Class A pan during berry set to veraison and veraison to harvest growth stages, respectively, can help in obtaining greater yields in high-plateau viticulture. Thus, if more buds are left on the vines, along with sufficient irrigation and rainfall, yield may increase while maintaining or increasing the biochemical composition of the berries. TUBITAK (Scientific and Technological Research Council of Turkey)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [112O059] This study was supported by TUBITAK (Scientific and Technological Research Council of Turkey) (Project No: 112O059).

This research was undertaken to evaluate the phenolic compositions and antioxidant capacities of strawberry cultivars (Camarosa, Seyhun, and Osmanli) grown in Turkey. High performance liquid chromatography coupled with diode array and coulometric array detectors were used to characterize and quantify organic acids and phenolic compounds. Four organic acids (citric, malic, shikimic, and ascorbic acids) were determined. The major organic acid was found as citric acid. A total of 18 phenolic compounds, anthocyanins (6), phenol acids (4), ellagitannins (3), flavan-3-ol (1), and flavonol (4), were identified and quantified in strawberry cultivars. The total content of phenolics in strawberry cultivars ranged from 39.96 (Seyhun) to 73.87 (Camarosa) mg/100g of fw. Antioxidant activities of strawberry cultivars were measured by using the DPPH • (2,2-diphenyl-1-picrylhydrazyl) assay, and the highest antioxidant activity (AE) was observed for Camarosa (194.70×10 -3), followed by Osmanli (151.71×10 -3), and Seyhun (100.21×10 -3). © 2011 Copyright Taylor and Francis Group, LLC.

Summary This research was undertaken to evaluate the sugars, organic acids, phenolic compositions and antioxidant capacities of sweet cherry cultivars (Van, Noir de Guben, Larian and 0-900 Ziraat) grown in Turkey. High-performance liquid chromatographic methods were used to identify and quantify four sugars (sucrose, glucose, fructose and sorbitol) and four organic acids (malic, citric, shikimic, and fumaric acid). The major organic acid was found as malic acid (8.54–10.02 g kg−1 of FW). With regard to sugars, glucose was present in the largest amounts (44.71–48.31 g kg−1 of FW) for sweet cherry cultivars. The sum of sugars ranged from 103.87 (Larian) to 113.13 g kg−1 of FW (0-900 Ziraat) and that of organic acids from 12.01 (0-900 Ziraat) to 14.17 g kg−1 of FW (Noir de Guben). A total of eleven phenolic compounds were identified and quantified in sweet cherry cultivars, including hydroxycinnamic acids (3), anthocyanins (5), flavan-3-ols (2) and flavonol (1) compounds. Total phenolic contents ranged from 88.72 (Van) to 239.54 (Noir de Guben) mg/100 g of FW, while antioxidant activities ranged from 2.02 to 7.75 μm Trolox equivalents g−1 of FW.

PubMedID: 21922666 In this study, the differences in the aroma compounds released after the free-run and pressed juices of cv. Emir grape (Vitis vinifera L.) were evaluated. Aroma compounds were obtained by liquid-liquid extraction with CH 2Cl 2, and then analyzed by gas chromatography (GC) and gas chromatography/mass spectrometry (GC/MS). According to the results, pressing uniformly increased the levels of the aromatic constituents, but this treatment lowered the grape juice quality for winemaking by increasing the total phenolic compounds, browning index, and C 6-alcohol levels (green-herbaceaous odor) as compared to the free-run juice. From all the aroma compounds identified in both juices, hexan-1-ol, (E)-hex-2-en-1-ol, isobutanol, isoamyl alcohol, and 2-phenylethanol were the most abundant volatile compounds. Copyright © 2011 Verlag Helvetica Chimica Acta AG, Zürich.

BACKGROUND:Orangeflavouristheresultsofanaturalcombinationofvolatilecompoundsinawell-balancedsystemincluding sugars,acidsandphenoliccompounds.Thispaperreportstheresultsofthefirstdeterminationofaroma,organicacids,sugars, and phenolic components in Dortyol yerli orange juices. RESULTS: A total of 58 volatile components, including esters (nine), terpenes (19), terpenols (13), aldehydes (two), ketones (three), alcohols (four) and acids (eight) were identified and quantified in Dortyol yerli orange juice by GC-FID and GC-MS. Organic acids, sugars and phenolic compositions were also determined by HPLC methods. The major organic acid and sugar found were citric acid and sucrose, respectively. With regard to phenolics, 14 compounds were identified and quantified in the orange juice. CONCLUSION: Terpenes and terpenols were found as the main types of volatile components in Dortyol yerli orange juice. In terms of aroma contribution to orange juice, 12 compounds were prominent based on the odour activity values (OAVs). The highest OAV values were recorded for ethyl butanoate, nootkatone, linalool and DL-limonene. When we compare the obtained results of cv. Dortyol orange juice with the other orange juice varieties, the composition of Dortyol orange juice was similar to Valencia and Navel orange juices. c � 2011 Society of Chemical Industry

Phenolic composition of wines from Kalecik karasi, a native grape variety grown in Turkey, and influence of different vineyard locations on these compounds were investigated. High performance liquid chromatography-diode array detector (HPLC-DAD) and mass spectrometry (MS) were used for the phenolic compound analysis. Fourteen anthocyanins, six flavanols, twelve phenolic acids, and six flavonols were identified and quantified. It was observed that total phenolic content in wine from Ankara region was clearly higher than in wine from Nevsehir. Sensory analysis was also used to investigate the influences of the vineyard location. Based upon sensory analysis, the wines obtained from Ankara region had higher color, harmony, astringency aftertaste, astringency, flavor, and body character than wine from Nevsehir. © Taylor & Francis Group. TUBITAK-TOVAG-105O364 Received 28 October 2009; accepted 19 March 2010. This research was supported by The Scientific and Technical Research Council of Turkey (Project no. TUBITAK-TOVAG-105O364) and Cukurova University Research Council (Project no. ZF-2005 D12). Address correspondence to Hasim Kelebek, Department of Food Technology, Adiyaman Vocational School, University of Adiyaman, 02040 Adiyaman, Turkey. E-mail: hkelebek@adiyaman. edu.tr

This research was undertaken to determine the sugars, organic acids, phenolic compositions and antioxidant capacities of grapefruits (cvs. Rio red, Star ruby, Ruby red and Handerson) grown in Turkey. High-performance liquid chromatographic methods were used to identify and quantify three sugars (sucrose, glucose and fructose) and five organic acids (oxalic, citric, ascorbic, malic and succinic acids). The major organic acid was found as citric acid. With regard to sugars, sucrose was present in the largest amounts for grapefruit juices. The sum of sugars ranged from 75.81 to 85.43 g L−1 and the sum of organic acids ranged from 22.50 to 26.78 g L−1. A total of 15 phenolic compounds were identified and quantified in grapefruit juices, including hydroxybenzoic acids (4), hydroxycinnamic acids (5), and flavanones (6) compounds. Total phenolic content ranged from 441.09 (Ruby red) to 725.71 mg L−1 (Star ruby) and antioxidant activity (AE) ranged from 34.51(Ruby red) to 128.37 × 10−3 (Star ruby).

Turkish Nigella sativa L. seed extracts were used to detect the aroma and key odorant compounds of the spice using gas chromatography-mass spectrometry-olfactometry (GC-MS-O). Volatile compounds were extracted by the purge and trap extraction (PTE) method. A total of 32 volatile compounds consisting of different chemical classes acids (13), alcohols (7), phenols (3), terpene (1), esters (2), ketones (2), aldehyde (1), lactone (1) and hydrocarbons (2) were determined. The amounts of volatile compounds were found to be 21,544 &micro, g kg&minus, 1. The application of aroma extract dilution analysis (AEDA) revealed the presence of 13 odor-active compounds alcohols (2), carboxylic acids (4), phenols (2), terpene (1), ketone (1), hydrocarbon (1) and unknown compounds (2) in Nigella sativa L. extract. Flavor dilution (FD) factors of key odorants ranged between 4 and 1024, while odor activity values (OAV) were in the range of 1.0 to 170.8. Acetoin was the only aroma-active ketone detected in Nigella sativa L. seed extracts. It had the strongest aroma (FD = 1024) and provided a buttery odor. This compound represented the most abundant compound of overall aroma profile with a concentration of 9394 &micro, 1, followed by isobutanoic acid (FD = 512 with a concentration of 218 &micro, 1) and contributed a powerful aroma and a cheesy characteristic odor.

Kalecik karasi is an important red grape cultivar for winemaking in Turkey. The effect of three different maceration times (3, 6 and 12 days) and addition of pectolytic enzyme (2 and 4 g/hL) on the anthocyanin and chemical composition of Kalecik karasi wines were studied. High performance liquid chromatography-mass spectrometry coupled with diode array detection was used for analysis. Fourteen anthocyanin compounds were detected in wines. Major anthocyanins in all wines are malvidin-3-glucoside and its acylated esters. The results showed that increasing maceration time, especially with addition of enzymes, gives significant increases in anthocyanin contents. Moreover, the wines treated with enzymes had higher values in total phenolics, tannins, and color intensity than the control wines. PRACTICAL APPLICATIONS Anthocyanins are the most important polyphenols in red grapes and red wines with potential health benefits. Therefore, the first analysis of the anthocyanins contents of wine obtained from important turkish cv. Kalecik karasi using liquid-chromatography- mass spectrometry and the influence of different maceration times and addition of pectolytic enzyme on these important phenolic compounds are of interest for scientific literature, the wine industry as well as for the wine consumer. © 2009 Wiley Periodicals, Inc.

Organic acids, sugars, phenolic compositions and antioxidant capacities of orange juice and orange wine obtained from the cv. Kozan of Turkey were determined. High-performance liquid chromatographic methods were used to identify and quantify of these compounds. Three organic acids (citric, malic and ascorbic acids) and three sugars (sucrose, glucose and fructose) were determined. The major organic acid was found as citric acid. With regard to sugars, sucrose was present in the largest amounts for orange juice and wine. A total of 13 phenolic compounds were identified and quantified in orange juice and wine, including hydroxybenzoic acids (2), hydroxycinnamic acids (5), and flavanones (6). Hesperidin, narirutin and ferulic acid were the most abundant phenolic compounds in orange juice and wine. Antioxidant activities of orange juice and wine were measured using the DPPH• (2,2-diphenyl-1-picrylhydrazyl) assay, and the antioxidant capacity of orange juice was found to be higher than that of orange wine. © 2008 Elsevier B.V. All rights reserved. The authors would like to thank the University of Cukurova for financial support to this research project (Project no. ZF-2006-BAP-18).

The phenolic compounds and antioxidant capacities of orange juices obtained from cvs. Moro and Sanguinello (Citrus sinensis (L.) Osbeck) were determined. A high-performance liquid chromatographic method coupled with diode-array detection was used to identify and quantify phenolic compounds of the orange juices. A total of 18 phenolic compounds were identified and quantified in Moro and Sanguinello orange juices, including hydroxybenzoic acids (2), hydroxycinnamic acids (5), flavanones (5), and anthocyanins (6). It was observed that total phenolic content of Moro juice was higher than that of Sanguinello juice. Ferulic acid was the most dominant hydroxycinnamic acid and cyanidin 3-(6¨-malonyl glucoside) and cyanidin 3-glucoside were the most dominant anthocyanins in both cultivars. Antioxidant activities of orange juices were measured using the DPPH· (2,2-diphenyl-1-picrylhydrazyl) method. According to DPPH· assays, the antioxidant capacity of Moro juice was found to be higher than that of Sanguinello juice. © 2007 Elsevier Ltd. All rights reserved. The authors would like to thank the University of Cukurova for financial support to this research project (Project no. ZF-2006-BAP-8).

WOS: 000248900500045 The effect of the addition of two commercial pectolytic enzymes on the anthocyanin and chemical composition of Okuzgozu wines was studied. A rapid HPLC-diode array detection (DAD) method was developed for the analysis of anthocyanins in wines. Direct injection of filtered wine samples followed by selective detection at 520 nm allowed quantitation of these compounds in red wines. Thirteen anthocyanin compounds were detected in wines and, addition of the two enzyme preparations improved the extraction of anthocyanins. Moreover, the wines treated with enzymes had higher values in total phenolics, tannins, and colour intensity than the control wines. (C) 2006 Elsevier Ltd. All rights reserved.

The influence of different infusion times and temperatures on phenolic, antioxidant, and color properties of black teas (Camellia sinensis L.) was investigated in the present study. The teas were prepared using infusion times of 3, 6, and 10min at 80 and 100°C. Liquid chromatography coupled to diode array detection and electrospray ionization tandem mass spectrometry (LC-DAD-ESI-MS/MS), whereby the two purine alkaloids were detected using positive ESI, and the other 33 phenolic compounds were detected using negative ESI. A total of 35 phenolic compounds were identified and quantified in the tea infusions, with the most abundant being gallic acid, (-)-epicatechin-gallate, 4-p-coumaroylquinic acid, quercetin-3-O-galactosyl-rhamnosyl-glucoside, kaempferol-3-O-glucosyl-rhamnosyl-glucoside, theaflavin, and theobromine. The antioxidant capacity of the tea infusions was determined using two different methods: DPPH (2,2-diphenyl-1-picryl hydrazyl) and ABTS (2,2'-azino-bis-3-ethyl-benzothiazoline-6-sulfonic acid) assays. DPPH and the ABTS values varied largely among the tea preparations. The increment in infusion times and temperature led to increase in the tea's antioxidant capacities.

The purpose of this research was to evaluate and compare the differences in the phenolic composition, antioxidant properties, and fatty acids of virgin olive oils from the Ayvalik, Gemlik, and Memecik olive varieties cultivated in their respective growing areas over two harvest years. The phenolic composition of olive oils was carried out by liquid chromatography coupled with diode array detection and electrospray ionization mass spectrometry analysis and the fatty acid composition was determined by gas chromatography analysis. Fourteen phenolic compounds were identified and, among these, the most dominant were elenolic acid, tyrosol, and hydroxytyrosol. For olives from both years, the highest total phenolic content was determined in Memecik followed by Ayvalik and Gemlik. 2,2-diphenyl-1-picryl hydrazyl and 2,2'-azino-bis-(3-ethyl-benzothiazoline-6-sulphonic acid) methods were used to determine the antioxidant capacity of the olive oil extracts. In both methods, the antioxidant capacity values were higher for oil from cv. Ayvalik. Thirteen fatty acids were identified and quantified in all samples. Oleic acid was the highest concentration and this acid was more dominant in Gemlik oils. © Taylor and Francis Group, LLC. 110O602 The authors thank the Scientific and Technical Research Council of Turkey (TUBITAK) for financial support for this research project (Project No. 110O602).

The pistachio (Pistacia vera L.) nut is one of the most widely consumed edible nuts in the world. However, it is the roasting process that makes the pistachio commercially viable and valuable as it serves as the key step to improving the nut’s hallmark sensory characteristics including flavor, color, and texture. Consequently, the present study explores the effects of the single-roasting and double-roasting process on the pistachio’s chemical composition, specifically aroma-active compounds, polyphenols, and lipids. Results showed the total polyphenol content of increased with the roasting treatment; however, not all phenolic compounds demonstrated this behavior. With regard to the aroma and aroma-active compounds, the results indicated that roasting process results in the development of characteristics and pleasant aroma of pistachio samples due to the Maillard reaction. With regard to lipids, the pistachio roasting treatment reduced the concentration of CN38 diacylglycerides while increasing the amount of elaidic acid., J.J.R.B. acknowledges the postdoctoral fellowship for the visiting scientists program, The Scientific and Technological Research Council of Turkey (TUBITAK-BIDEB, no: 2221).

WOS: 000347755800119 PubMed ID: 25466106 The present study was designed to determine the phenolic compounds, organic acids, sugars, aroma profiles and antioxidant properties of Sel-42 and Tainung papayas grown in Turkey. High-performance liquid chromatography/electrospray ionisation tandem mass spectrometry (HPLC-ESI-MS/MS) method was used for the phenolic compounds analysis. Twelve phenolic compounds were identified and quantified in the samples. The total phenolic content of Sel-42 was clearly higher than that of Tainung. Protocatechuic acid-hexoside, gallic acid-deoxyhexoside, ferulic acid and chlorogenic acids were the most abundant phenolics in both cultivars. Aroma composition of papaya was analysed by gas chromatography-mass spectrometry (GC-MS). A total of 46 and 42 aroma compounds, including esters, alcohols, terpenes, lactones, acids, carbonyl compounds, and volatile phenols were identified in the Sel-42 and Tainung, respectively. The significant linear correlation was confirmed between the values for the total phenolic content and antioxidant activity of papaya extracts. (C) 2014 Elsevier Ltd. All rights reserved.

PubMedID: 25842335 Aroma and aroma-active compounds of Iranian saffron (Crocus sativus L.) were analyzed by gas chromatography-mass spectrometry-olfactometry. The saffron aromatic extracts were obtained by four different extraction techniques including solvent-assisted flavour evaporation (SAFE), liquid-liquid extraction (LLE), solid phase extraction (SPE), and simultaneous distillation extraction (SDE) and compared to achieve a representative aromatic extract from saffron. According to sensory analysis, the aromatic extract obtained by SAFE was the most representative of saffron odour. A total of 28 aroma compounds were identified in saffron. Ketones were quantitatively the most dominant volatiles in saffron, followed by aldehydes and acids. Aroma extract dilution analysis (AEDA) was used for the determination of aroma-active compounds of saffron. A total of nine aroma-active compounds were detected in the aromatic extract. On the basis of the flavour dilution (FD) factor, the most powerful aroma active compounds were safranal (FD = 512), 4-ketoisophorone (FD = 256) and dihydrooxophorone (FD = 128). © 2015 Elsevier Ltd All rights reserved.

Department of Food Engineering, Faculty of Agriculture, Cukurova University, 01330 Adana, TurkeyABSTRACT: The aroma and aroma-active compounds of olive oils obtained from Nizip Yaglik (NY) and Kilis Yaglik (KY)cultivars and the effect of the geographical area (southern Anatolian and Aegean regions) on these compounds were analyzed bygas chromatography−mass spectrometry−olfactometry (GC-MS-O). For this purpose, two oil samples were obtained from theirnative geographical area including NY from Nizip province and KY from Kilis province (southern Anatolian region of Turkey).Another two oils of the same cultivar, NY-Bornova (NY-B) and KY-Bornova (KY-B), were obtained from the Olive Oil ResearchCenter-Bornova, Izmir province (Aegean region of Turkey) to compare geographical effect on aroma and aroma-activecompounds. Simultaneous distillation and extraction (SDE) with dichloromethane was used for extraction of volatilecomponents. SDE gave a highly representative aromatic extract of the studied olive oil based on the sensory analysis. Totals of 61,48, 59, and 48 aroma compounds were identified and quantified in olive oils obtained from NY, NY-B, KY, and KY-B cultivars,respectively. The results of principal component analysis (PCA) showed that the aroma profile of native region oils wasdiscriminately different from those of Bornova region oils. Aldehydes and alcohols were qualitatively and quantitatively the mostdominant volatiles in the oil samples. Aroma extract dilution analysis (AEDA) was used for the determination of aroma-activecompounds of olive oils. The number of aroma-active compounds in native region oils was higher than in Bornova region oils.Within the compounds, aldehydes and alcohols were the largest aroma-active compounds in all olive oils.KEYWORDS: olive oil, olfactometry, aroma, aroma-active compounds, geographical effect

This research was undertaken to determine the phenolic composition and antioxidant capacity of juices and wines obtained from Robinson, Fremont and Satsuma mandarins. High-Performance liquid chromatography coupled with diode-Array detection was used for identifying and quantifying phenolic compounds. The total amount of phenolic compounds ranged from 36.6 to 132.6 mg/L for the mandarin juice, and from 14.1 to 54.5 mg/L for the wines. In the juices and wines, the major hydroxybenzoic acid was vanillic acid; the major hydroxycinnamic acid was ferulic acid; and the major flavanone was hesperidin. The antioxidant activity was measured using the DPPH and ABTS radical scavenging assays, and the antioxidant capacity of mandarin juices was found to be higher than that of wines. Results of this study indicated that these mandarin wines had a composition similar to other beverages, thus demonstrating that these fruits have the potential to be used to produce fermented beverages. ©Association of Food Scientists &Technologists (India) 2011.

The purpose of this investigation was to evaluate and compare the differences in the phenolic fractions and antioxidant properties of virgin olive oils from the Nizip yaglik and Kilis yaglik olive varieties cultivated in native and different olive growing areas of Turkey. The phenolic composition of olive oils was carried out by HPLC-DAD and identifications were made by LC-MS. Fourteen phenolic compounds were identified and among these compounds elenolic acid, tyrosol and hydroxytyrosol were the most dominant. Based on the results, there was no difference in distribution of phenolic compounds, but the total phenolic content in oil from native regions was higher than in oil from Bornova regions. The antioxidant capacity of olive oil extracts was determined by two different methods, including DPPH and ABTS. In both methods, antioxidant capacity values were higher in oil from native regions. © 2013 AOCS. 110O602, ZF-2010-D24 Acknowledgments The authors thank the Scientific and Technical Research Council of Turkey (TUBITAK) and Cukurova University Research Fund (ZF-2010-D24) for financial support for this research project (Project No. 110O602).

Raisins are one of the favorite dried fruit because of their high healthful and nutrimental values. Three white (Besni beyazi-BBR, Hatun parmagi-HPR and Sultaniye-SR) and two red (Antep karasi-AKR and Besni karasi-BKR) grape varieties were used in the present study. The aim of this study was to determine and compare the phenolic composition and antioxidant properties of Turkish raisins.Four flavan-3-ols, six phenolic acids, four flavonols and 13 anthocyanins were identified and quantified in raisins. (+)-Catechin (range, 56.3-419 mg kg⁻¹) was the mosst abundant flavanol, trans-caftaric acid (range, 20.48-114 mg kg⁻¹) was the abundant dominannt phenol acid, quercetin-3-O-glucoside (range, 2.79-12.83 mg kg⁻¹) was the dominant flavonoll and malvidin-3-O-(6-O-p-coumaroyl)-glucoside (range, 16.75-22.59 mg kg⁻¹) wass the major anthocyanin in all raisins. Antioxidant capacity were 22.69-63.66, 5.07-40.47, 7.00-17.69 and 40.d 40.74-77.41 mmol Trolox kg⁻¹ as determined bby the ABTS, DPPH, FRAP and ORAC assays, respectively.27 phenolic compounds from four phenolic families (i.e. flavan-3-ols, phenolic acids, flavonols and anthocyanins) have been characterised in the raisins of three white and two red grapes. The total phenolic and anthocyanins content vary widely among different raisins. Strong correlations between antioxidative capacity and phenolic content and between antioxidative capacity and flavonol content were noticed.

Aroma and aroma-active compounds of olive oils were analyzed by gas chromatography-mass spectrometry-olfactometry (GC-MS-O). According to sensory analysis, the aromatic extract obtained by simultaneous distillation and extraction (SDE) was representative of olive oil odor. A total of 75, 57, and 71 aroma compounds were identified and quantified in olive oils obtained from Ayvalik, Gemlik and Memecik cvs., respectively. Aldehydes and alcohols were qualitatively and quantitatively the most dominant volatiles in oil samples. Aroma extract dilution analysis (AEDA) was used for the determination of aroma-active compounds of olive oils. A total of 28, 24 and 32 aroma-active compounds were detected in aromatic extracts of olive oils obtained from Ayvalik, Gemlik and Memecik cvs., respectively. Based on the flavor dilution (FD) factor, the most powerful aroma active compounds identified in the extracts were guaiacol (olive paste, soapy) for Ayvalik (FD: 1024), 1-penten-3-ol (grassy, green plants) for Gemlik (FD: 512) and hexanal (cut grass), octanal (citrus, lemon) and (Z)-3-hexenyl acetate (fruity) for Memecik (FD: 1024). © 2013 Elsevier Ltd. National Council for Scientific Research 110O602 The authors thank the Scientific and Technical Research Council of Turkey (TUBITAK) for financial support for this research project (Project No. 110O602 ).

Volatile and phenolic compositions of olive oil obtained from the cv. Halhali were investigated in the present study. Fruits were harvested at the optimum maturity stage of ripeness and immediately processed with cold press. Simultaneous distillation/extraction (SDE) with dichloromethane was applied to the analysis of volatile compounds of olive oil. Sensory analysis showed that the aromatic extract obtained by SDE was representative of olive oil odour. In the olive oil, 40 and 44 volatile components were identified and quantified in 2010 and 2012 year, respectively. The total amount of volatile compounds was 18,007 and 19,178 µg kg-1 for 2010 and 2012, respectively. Of these, 11 compounds in the 2010 and 12 in the 2012 harvest presented odour activity values (OAVs) greater than 1, with 1-octen-3-ol, ethyl-3-methyl butanoate, (E)-2-heptenal and (E,Z)-2,4-decadienal being those with the highest OAVs in olive oil. The high-performance liquid chromatographic method coupled with diode-array detection was used to identify and quantify phenolic compounds of the olive oil. A total of 14 phenolic compounds in both years were identified and quantified in olive oil. The major phenolic compounds that were identified in both years were hydroxytyrosol, tyrosol, elenolic acid, luteolin, and apigenin. Antioxidant activity of olive oil was measured using the DPPH and ABTS methods. © 2013 AOCS.

Aroma composition of blood orange juices obtained from Moro and Sanguinello (Citrus sinensis L. Osbeck) was analyzed by sensory and instrumental analyses. Liquid-liquid extraction with dichloromethane was used for extraction of volatile components. According to sensory analysis, the aromatic extract obtained by liquid-liquid extraction was representative of blood orange juice odour. A total of 83 and 78 aroma compounds, including alcohols, esters, terpenes, terpenols, aldehydes, acids, ketones, volatile phenols, and lactones were identified in the Moro and Sanguinello juices, respectively. Of these, 15 volatile components presented odour activity values (OAVs) greater than 1, with dl-limonene, nootkatone and linalool being those with the highest OAVs in both cultivars. © 2011 Elsevier B.V.

Orange flavour is the results of a natural combination of volatile compounds in a well-balanced system including sugars, acids and phenolic compounds. This paper reports the results of the first determination of aroma, organic acids, sugars, and phenolic components in Dortyol yerli orange juices.A total of 58 volatile components, including esters (nine), terpenes (19), terpenols (13), aldehydes (two), ketones (three), alcohols (four) and acids (eight) were identified and quantified in Dortyol yerli orange juice by GC-FID and GC-MS. Organic acids, sugars and phenolic compositions were also determined by HPLC methods. The major organic acid and sugar found were citric acid and sucrose, respectively. With regard to phenolics, 14 compounds were identified and quantified in the orange juice.Terpenes and terpenols were found as the main types of volatile components in Dortyol yerli orange juice. In terms of aroma contribution to orange juice, 12 compounds were prominent based on the odour activity values (OAVs). The highest OAV values were recorded for ethyl butanoate, nootkatone, linalool and DL-limonene. When we compare the obtained results of cv. Dortyol orange juice with the other orange juice varieties, the composition of Dortyol orange juice was similar to Valencia and Navel orange juices.

Bu çalışmada, Öküzgözü üzümünün şaraba işlenmesi sırasında uygulanan soğuk maserasyon uygulamasının antosiyanin bileşimi üzerindeki etkileri incelenmiştir. Antosiyanin bileşiklerinin analizleri zıt fazlı ve diyod array dedektörlü HPLC cihazı ile yapılmış ve 5 adet monoglikozit, 5 adet asetil ve 4 adet kumaril yapısında olmak üzere toplam 14 adet antosiyanin bileşiği belirlenmiştir. Bu bileşiklerin toplam miktarı soğuk maserasyon uygulamasıyla elde edilen şaraplarda 284.15 mg l-1 ve kontrol şaraplarında ise 243.62 mg l-1 olarak saptanmıştır. Her iki uygulama ile elde edilen şaraplarda miktar olarak en fazla bulunan antosiyanin bileşiğinin malvidin-3-glikozit, en az bulunanın ise siyanidin-3-glikozit olduğu belirlenmiştir. Soğuk maserasyon yöntemiyle üretilen şaraplarda renk yoğunluğu, toplam fenol bileşikleri ve tanen miktarı daha yüksek bulunmuştur. Duyusal değerlendirme sonucunda, soğuk maserasyon yöntemiyle üretilen şaraplar renk, aroma, dolgunluk, son burukluk ve genel izlenim bakımından daha yüksek puanlar almıştır.

WOS: 000277086300011 Characterization of colored and colorless phenolic compounds of wines from Okuzgozu, a native grape variety grown in Turkey and influence of different vineyard locations on these compounds were investigated. High performance liquid chromatography-diode array detector (HPLC-DAD) and mass spectrometry (MS) were used for the phenolic compounds analysis. Fourteen anthocyanins, six flavanols, twelve phenolic acids and six flavonols were identified and quantified. It was observed that total phenolic content of Denizli region wines was clearly higher than Elazig wines. Malvidin-3-O-glucoside and its acylated esters was the most dominant anthocyanin, (+)-catechin was the most dominant flavanol, trans-caftaric acid was the most dominant phenol acid and myricetin-3-O-glucoside the most dominant flavonol in both regions' wines. Sensory analysis has also been used in investigating wines deriving from the two different vineyard locations. Based upon sensory analysis, wines from Denizli region was preferred due to better color, harmony, flavor and body attributes. (C) 2010 Elsevier B.V. All rights reserved. Scientific and Technical Research Council of TurkeyTurkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [TUBITAK-TOVAG-105O364]; Cukurova University Research CouncilCukurova University [ZF-2005 D12] This research was supported by The Scientific and Technical Research Council of Turkey (Project no. TUBITAK-TOVAG-105O364) and Cukurova University Research Council (Project no. ZF-2005 D12).

PubMedID: 18078317 The aroma-active compounds of cv. Turkish Kozan orange wine were analyzed by sensory and instrumental analyses. Liquid-liquid extraction with dichloromethane was used for extraction of volatile components. According to sensory analysis, the aromatic extract obtained by liquid-liquid extraction was representative of orange wine odor. A total of 63 compounds were identified and quantified in orange wine. The results of the gas chromatography-olfactometry analysis showed that 35 odorous compounds were detected by the panelists. Of these, 28 aroma-active compounds were identified. Alcohols followed by terpenes and esters were the most abundant aroma-active compounds of the orange wine. Among these compounds, ethyl butanoate (fruity sweet), 3-methyl-1-pentanol (roasty), linalool (floral citrusy), ?-butyrolactone (cheesy burnt sugar), 3-(methylthio)-propanol (boiled potato, rubber), geraniol (floral citrusy), and 2-phenylethanol (floral rose) were the most important contributors to the aroma of the orange wine because they were perceived by all eight panelists. © 2008 American Chemical Society.

The anthocyanin composition of rose wine made from cv. Ökü zgözü, a variety of grape native to Turkey, and the effect of maceration time (3, 6, 12, 18, or 24 h) on the anthocyanin content of the wine have been investigated. High-performance liquid chromatography with diode-array detection (HPLC-DAD) and mass spectrometry (MS) were used for anthocyanin analysis. Thirteen different anthocyanins, including five glucosides, five acetyl glucosides, and three coumaroyl glucosides were identified and quantified. It was found that an important characteristic of Öküzgözü rose wine was the presence of a large amount of malvidin-3-glucoside and its acylated esters. The total anthocyanin content of the wine increased with increasing maceration time. On the basis of sensory analysis, the most preferred wine was that produced with 3-h maceration, because of its better color and general flavor attributes. © 2007 Friedr. Vieweg & Sohn Verlag/GWV Fachverlage GmbH.

Several physical, mechanical and chemical properties of three sweet cherry varieties (Van, Noir De Guben and 0-900 Ziraat) were determined and compared in terms of linear dimensions, length, width, thickness, volume, surface area, geometric mean diameter, fruit mass, sphericity, length of pit, width of pit, weight of pit, flesh/pit ratio, fruit density, bulk density, porosity, failure parameters (force, stress, strain and modulus of elasticity), coefficient of static friction, terminal velocity and apparent colour of sweet cherry varieties, and yield of fruit juice, titratable acidity, pH, total soluble solid, total phenolic compounds, anthocyanins, ascorbic acid, extract, total sugar, ash, and TSS/acid ratio. Further, multi linear models for three sweet cherry varieties were developed and presented to predict the fruit mass. All the properties of three sweet cherry varieties that provide useful data to engineers in equipment design and post-harvest technology for the sweet cherry varieties were generally found to be statistically different. These differences could be due to the individual characteristics of these varieties, environmental and growth conditions. © 2005 Elsevier Ltd. All rights reserved.

The effect of three different maceration times (3, 6, and 10 days) on the anthocyanin composition of Bogazkere and Öküzgözü red wines produced in Turkey was studied. A high-performance liquid chromatographic method coupled with diode-array detection was used to identify and quantify anthocyanin compounds of the wines. Fourteen different anthocyanin compounds were detected in Bogazkere wines while the Öküzgözü wines had thirteen compounds. It was observed that the concentration of anthocyanin compounds of the Bogazkere wines was much higher compared to the Öküzgözü wines. Malvidin-3-glucoside and its acylated esters were the major anthocyanins in both wines. It was observed that the amount of the total anthocyanin compounds in both wines increased to the maximum value within 6 days of the skin maceration time. © 2005 Elsevier Ltd. All rights reserved. The authors would like to thank the University of Cukurova for financial support for this research project (Project no. FBE-2002/YL-196).

Aroma compounds of extra virgin olive oils obtained from Kalinjot and Bardhi Tirana cultivars were investigated for the first-time employing GC-MS. The Kalinjot oils were obtained from two different regions, namely Vlora and Himara, while the Bardhi Tirana oils were obtained from the Tirana Region during the 2017-2018 harvesting season. In total, the number of detected volatile compounds in both cultivars was 32. A total of 29 aroma compounds were detected in the Kalinjot cv. oils from Vlora and Himara. The total comprised aldehydes (6), alcohols (12), esters (3), terpenes (6), and phenols (2) were detected. Meanwhile, the investigation of the Bardhi Tirana cv. olive oil resulted in the discovery of 17 aroma compounds including aldehydes (6), alcohols (8), esters (2), and phenols (1). Therefore, the profile and concentration of volatile compounds in oils were affected by both variety and geographical area. (E)-2-Hexenal was the main volatile compound in both the Kalinjot and Bardhi Tirana samples. © 2019, INNOVHUB - Stazioni Sperimentali per l'Industria S.r.l - Area Oli e Grassi. All rights reserved.