LC-DAD-ESI-MS/MS-assisted elucidation of the phenolic compounds in shalgams: Comparison of traditional and direct methods

Tanriseven, Dilem; Kadiroğlu, Pınar; Selli, Serkan; Kelebek, Haşim

doi:10.1016/j.foodchem.2019.125505

Cited by 27 publications

(26 citation statements)

References 30 publications

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“…A slight change in its pH in 90-day-storage was reported by Turker et al (2004). Its TA changed during its storage according to Tanriseven et al (2020).…”

Section: Lactococcus Lactis Subsp Cremorismentioning

confidence: 85%

High‐pressure processing of shalgam with respect to quality characteristics, microbial inactivation, and shelflife extension

Ateş

Evrendilek

Uzuner

2021

J. Food Process. Preserv.

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High hydrostatic pressure (HHP) processing of traditional fermented turnip juice (shalgam) was studied with respect to quality attributes, microbial inactivation, and shelflife extension. According to Box-Behnken design, shalgam samples were processed using 3-15 min, 4-40°C, and 200-500 MPa. The optimum processing conditions involved 34.23°C, 15 min, and 500 MPa for the color intensity and tone of 3.43 and 0.69 and the numbers of viable total mold and yeast, Lactococcus lactis subsp. cremoris, and Lactobacillus paracasei of 3.09, 2.51, and 2.68 log cfu/ml, respectively. Shalgam samples processed under the optimum conditions were stored at 4 and 22°C for 90 days. The control samples at 4 and 22°C were spoiled at 60 and 45th days, respectively. The storage time rather than the HHP processing affected physical properties, organic acids, phenolic compounds, and anthocyanins of shalgam. The treatment samples had significantly lower microbial growth during the storage time. Practical applicationsDue to the deteriorated color, bioactive, and sensory properties, the traditional heat processing of shalgam with the addition of antimicrobial agents (such as sodium benzoate) to extend its shelflife is not desirable by consumers. Alternative processing technologies are needed to extend its shelflife with no significant changes in its important properties. Its HHP treatment appeared as a practical option that preserved its quality parameters and extended its shelflife. of shalgam has not been explored with respect to the quantification of changes in physical, and bioactive properties, microbial inactivation, and shelflife extension. The objectives of this study were to:(1) process shalgam juice using Box-Benhken design-estimated HHP parameters; (2) determine their effects on its physical, and bioactive properties; (3) inactivate endogenous microflora and spoilage bacteria; (4) optimize and validate the HHP parameters for shelflife, and (5) extent its shelflife at 4 and 22°C. | MATERIAL S AND ME THODS | Shalgam samplesShalgam samples produced by the traditional method (Incedayi et al., 2008) were kindly provided by Kemal Kükrer Gıda ve İhtiyac Maddeleri Pazarlama San. ve Tic. A.Ş. (Adana, Turkey). The samples were transferred at refrigeration temperature on the same day and processed immediately upon their receipt. | Lactic acid bacteriaLactobacillus paracasei and Lactococcus lactis subsp. cremoris cultures isolated from shalgam samples were obtained from Çukurova University Food Engineering Department (Adana, Turkey) in MRS (Fluka, Seelze, Germany) and M17 (Fluka, Seelze, Germany) slants, respectively. Cultures were activated transferring them into MRS (Fluka, Seelze, Germany) and M17 (Fluka, Seelze, Germany) broth, following the anaerobic incubation at 30 ± 2°C for 2 days. Cultures were harvested collecting pellets after centrifugation at 400× g for 5 min. The cell pellets were washed multiple times and inoculated into the control samples at the level of 10 5 -10 6 cfu/ml (Yan et al., 2008). | High hydrostatic pressureA pilot...

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“…A slight change in its pH in 90-day-storage was reported by Turker et al (2004). Its TA changed during its storage according to Tanriseven et al (2020).…”

Section: Lactococcus Lactis Subsp Cremorismentioning

confidence: 85%

High‐pressure processing of shalgam with respect to quality characteristics, microbial inactivation, and shelflife extension

Ateş

Evrendilek

Uzuner

2021

J. Food Process. Preserv.

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“…As it is known, there is only one study recently published (Tanriseven et al, 2020) on anthocyanins which compared anthocyanins in şalgams obtained by the traditional and direct methods. However, in present study in addition to şalgams produced using traditional and direct methods, şalgams made by the use of autochthonous starter cultures of Lactobacillus spp.…”

Section: Re Sult and Discussionmentioning

confidence: 99%

“…However, recently the number of international articles has been increasing rapidly. Additionally, there are limited studies on anthocyanin pigments (Turker et al, 2004;Tanriseven, Kadiroglu, Selli, & Kelebek, 2020). However, one of these studies (Turker et al, 2004) is describing the pigments of anthocyanin in şalgam samples, which were obtained commercially.…”

Section: Introductionmentioning

confidence: 99%

“…However, one of these studies (Turker et al, 2004) is describing the pigments of anthocyanin in şalgam samples, which were obtained commercially. The other (Tanriseven et al, 2020) compares to the şalgams produced with the traditional and direct method. In addition, as far as we know, there is also only one study (Tanguler et al, 2015) on the manufacturing of şalgam with the addition of autochthonous starters.…”

Section: Introductionmentioning

confidence: 99%

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Comparison of anthocyanin profiles in şalgams (shalgams) produced with different production procedures

Tangüler

Bozdoğan

Aksay

et al. 2020

J Food Process Preserv

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Recently, studies on the research of traditional fermented foods and beverages with positive health effects have emerged. Not only the production and consumption of şalgam, but also the number of research on şalgam is increasing rapidly. There are two principal procedures used by producers for şalgam production: (1) the traditional and (2) the direct procedure. In the present study, individual and total anthocyanins in şalgams manufactured by traditional procedure, direct procedure, and addition of autochthonous lactic acid bacteria cultures were compared. The lowest total solid, ash, methanol, total phenolic, and color intensity were determined in şalgam produced by the direct procedure, while the highest values were determined in şalgam produced by the addition of Lactobacillus plantarum. Similarly, the lowest individual and total anthocyanins were determined in şalgam produced by the direct procedure.Cyanidin-3, xylosyl-glucosyl-galactoside acylated with ferulic acid was found to be higher than the other individual anthocyanins. The quantities of anthocyanins individually and totally changed significantly for different production procedures. Practical applicationsŞalgam contains high levels of vitamins, minerals, antioxidants, phenolic substances, and anthocyanin. It is a nutritious and healthy drink for people. Consumption of şalgam is currently increasing in Turkey and also some European cities. As far as it is known, no previous work deals with the determine and compare the individual and total anthocyanins of şalgams produced by using autochthonous LAB starter cultures isolated from various previous şalgam fermentations. The aim of this study was to compare not only the şalgams produced with the addition of three different autochthonous LAB, but also the individual and total anthocyanins of şalgams produced by traditional and direct methods. We found that şalgam produced by Lb. plantarum represented the highest amount of solid matter, ash, and color intensity compared to the other şalgams. However, the highest anthocyanin was obtained in şalgam produced by the traditional method, and Cy-3, xylglc-gal-acy-fer was found to be higher than the other individual anthocyanins in şalgams.

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“…, 2016; Tanriseven et al. , 2020), MALDI time‐of‐flight (TOF) MS (Liu et al. , 2012), LC‐MS (Magana et al.…”

Section: Detection and Analytical Challengesmentioning

confidence: 99%

Caffeoylquinic acids: chemistry, biosynthesis, occurrence, analytical challenges, and bioactivity

et al. 2021

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SUMMARY Caffeoylquinic acids (CQAs) are specialized plant metabolites we encounter in our daily life. Humans consume CQAs in mg‐to‐gram quantities through dietary consumption of plant products. CQAs are considered beneficial for human health, mainly due to their anti‐inflammatory and antioxidant properties. Recently, new biosynthetic pathways via a peroxidase‐type p‐coumaric acid 3‐hydroxylase enzyme were discovered. More recently, a new GDSL lipase‐like enzyme able to transform monoCQAs into diCQA was identified in Ipomoea batatas. CQAs were recently linked to memory improvement; they seem to be strong indirect antioxidants via Nrf2 activation. However, there is a prevalent confusion in the designation and nomenclature of different CQA isomers. Such inconsistencies are critical and complicate bioactivity assessment since different isomers differ in bioactivity and potency. A detailed explanation regarding the origin of such confusion is provided, and a recommendation to unify nomenclature is suggested. Furthermore, for studies on CQA bioactivity, plant‐based laboratory animal diets contain CQAs, which makes it difficult to include proper control groups for comparison. Therefore, a synthetic diet free of CQAs is advised to avoid interferences since some CQAs may produce bioactivity even at nanomolar levels. Biotransformation of CQAs by gut microbiota, the discovery of new enzymatic biosynthetic and metabolic pathways, dietary assessment, and assessment of biological properties with potential for drug development are areas of active, ongoing research. This review is focused on the chemistry, biosynthesis, occurrence, analytical challenges, and bioactivity recently reported for mono‐, di‐, tri‐, and tetraCQAs.

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LC-DAD-ESI-MS/MS-assisted elucidation of the phenolic compounds in shalgams: Comparison of traditional and direct methods

Cited by 27 publications

References 30 publications

High‐pressure processing of shalgam with respect to quality characteristics, microbial inactivation, and shelflife extension

High‐pressure processing of shalgam with respect to quality characteristics, microbial inactivation, and shelflife extension

Comparison of anthocyanin profiles in şalgams (shalgams) produced with different production procedures

Caffeoylquinic acids: chemistry, biosynthesis, occurrence, analytical challenges, and bioactivity

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