No abstract

This study aimed to evaluate certain physicochemical quality characteristics, organic acid and mineral compositions of ice creams produced with different green tea powder (GTP) concentrations. The increment of GTP caused an increase in the fat, titratable acidity, viscosity, overrun and b* values, while decreasing the total solid, protein, pH, first dripping time, complete melting time, L* and a* values. The citric, lactic, acetic and propionic acid amounts of samples showed an increase with the increment of GTP, while orotic and butyric acids decreased. Conversely, malic acid was not detected in any of the samples. The Ca, Cu, Mg, K, Zn and Na concentrations of samples increased with the increment of GTP, while Al and Fe were not found in any of the samples. On the sensory evaluation, the highest overall acceptability scores were given to control by the panellists and followed by GTP(%1) and GTP(%2), respectively.

Corn tassel (CT) is a waste part of the corn plant. It is a good co-product and rich in terms of bioactive compounds and phytochemicals. This research tried to show the phenolic profile, antioxidants, anticholinergic activities, and antibacterial properties of CT ethanol extract. The phenolic content analysis of the CT was determined quantitatively by LC-MS/MS, and the antioxidant capacity was measured using ABTS, DPPH, Cu2+–Cu+, and Fe3+–Fe2+ reducing methods. The anticholinergic measurements of CT were detected by inhibition of acetylcholinesterase (AChE). The antibacterial activity was determined by MIC and disc diffusion methods. Many phenolic compounds such as vanillic acid, caffeic acid, fumaric acid, acetohydroxamic acid, butein, myricetin, resveratrol, catechin hydrate, and 4-hydroxybenzoic acid were detected in ethanol extract of CT. The obtained plant ethanol extract had a 7.04% DPPH value, while it showed ABTS activity at 9.45%. Moreover, it had a 0.10 mg/mL inhibition effect on the AChE in terms of IC50 values. The ethanol extract of the CT had an antibacterial property on the investigated bacteria at different ratios. In conclusion, this research aims to consider CT as a source of phenolic compounds and to reveal its bioactive properties and its effects on the treatment of some diseases.

In this current study, Vitex agnus-castus seed ethanol extracts were analyzed for their phytochemical component content, anticholinergic and antioxidant activities, and antibacterial properties. The phenolic compound composition of these seeds was determined by using LC/MS/MS. Antioxidant activity of the seeds was examined by the DPPH, ABTS, Fe 3 + -Fe 2 + reducing, and CUPRAC. Also, the anticholinergic activity was measured by the inhibition of acetylcholinesterase (AChE). The antibacterial activity was performed by disc diffusion and minimum inhibitory concentration methods. The main phenolic compound was vanillic acid (22812.05 μg/L) and followed by luteolin, fumaric acid, quercetin, caffeic acid, 4-hydroxybenzoic acid, salicylic acid, kaempferol, butein, ellagic acid, resveratrol, catechin hydrate, phloridzin dehydrate, naringenin, respectively. The DPPH free radical scavenging value of ethanol extract of plant seeds was 9.41 %, while the ABTS radical scavenging activity was determined as 12.66 %. The ethanol extract of the seeds exhibited antibacterial activity on Escherichia coli, Staphylococcus aureus, and Salmonella Typhimurium, differently. S. aureus was found to be more susceptible to the extract than other bacteria. Also, the inhibition effect of seed ethanolic extract on the AChE with IC 50 values were 36.34 � 5.6 μg/mL. From the results, V. agnus-castus seed can be suggested as a promising natural antioxidant and antibacterial candidate for the preservation of foods.

In this study, the effect of adding dried Besni grape (BG) at different concentrations on the physico‐chemical characteristics, colour values, total phenolic and flavonoid contents, glass transition (Tnormalg′), melting (Tnormalm′), freezing (Tf) and melting (Tm) point temperatures, and sensory properties of ice creams was investigated. Generally, the addition of BG caused a statistically significant (P < 0.01) increase in total solids, ash, fat, viscosity, first dripping times, complete melting times and a* colour values, while it decreased protein, pH, overrun, L*, b*, Tnormalg′, Tnormalm′, Tf and Tm values. The colour scores of ice cream samples showed a statistically significant increase (P < 0.05) with the increment of BG concentration, while the effects of BG addition on texture, resistance to melting, flavour, gumming structure and overall acceptability scores were not statistically significant.