Total Antioxidant Potential, Total Phenolic Profile and Cytotoxic Activity Against Brain Cancer: Melocan and Galdirik.

Research Background: Brain cancer is known to be one of the most difficult types of cancer to cure. It has a serious impact on the lives of diagnosed people due to the insufficient treatment options and their side effects. The search for new alternative treatments is therefore ongoing.

Antifungal effects of selected menthol and eugenol in vapors on green coffee beans during long-term storage.

Nowadays, coffee (Coffea Arabica L.) is among the most significant agricultural products of the world and drinking coffee has become one of the most popular habits in the world. The main contamination of stored coffee beans is related with the mycotoxin produced by the toxigenic fungi belonging the genus .

Simulated Digestion of the Pigmented Legumes' (Black Chickpea (Cicer arietinum L.) and Brown Lentil (Lens culinaris Medikus) Phenolics to Estimate Their Bioavailability.

This study simulated the gastrointestinal digestion (GID) of black chickpeas (BC) and brown lentils (BL). BC phenolics increased from 105.01 to 141.

Influence of Chia Seed, Buckwheat and Chestnut Flour Addition on the Overall Quality and Shelf Life of the Gluten-Free Biscuits.

Research Background: In spite of being a significantly growing segment, there are still problems regarding the nutritional, technological and sensory profiles of gluten-free products. Thus, the combination of a variety of functional ingredients is required in order to achieve the desired product quality.

Experimental Approach: Three types of flour, chestnut, buckwheat and potato, were chosen in this study because they are all gluten-free, nutritionally richer and technologically more advantageous than wheat flour.

Changes in bioavailability of sour cherry ( L.) phenolics and anthocyanins when consumed with dairy food matrices.

In this study, it is aimed to understand the changes in sour cherry phytochemicals when their co-digestions are simulated in dairy model systems comprising skim milk, non-fat-yoghurt, probiotic yoghurt or cream. These co-digestions were analyzed for their total phenolic and anthocyanin contents, total antioxidant activity (TAA) in addition to phenolic and anthocyanin profiles, individually. Sour cherry phenolics were stable during gastric conditions (120%); 54% lost in pancreatic digestion and being available (59%) in serum available fraction (IN).

Pullulanase treatments to increase resistant starch content of black chickpea (Cicer arietinum L.) starch and the effects on starch properties.

This study aimed to increase resistant starch (RS) content of black chickpeas (Cicer arietinum L.) by using pullulanase enzyme. Physicochemical and functional properties of enzyme treated starch (NE) was compared with that of enzyme-treated and gelatinized starch (GE) and the retrograded control starch (RC).

Resistant starch type V formation in brown lentil (Lens culinaris Medikus) starch with different lipids/fatty acids.

This study aimed to characterize the brown lentil (Lens culinaris Medikus) starch and investigate the formation of amylose-lipid complexes (Resistant Starch Type V) by the addition of different lipids/fatty acids (10%, w/w) to both raw and cooked starch samples. Resistant starch content (measured by the official method of AACCI (Method 32-40), using the resistant starch assay kit) of raw brown lentil starch (BLS) increased significantly by the additions of lipids/fatty acids, starch sample complexed with HSO (hydrogenated sunflower oil) (14.1±0.

Evaluating the effects of amylose and Concord grape extract powder substitution on physicochemical properties of wheat flour extrudates produced at different temperatures.

In this study, the effects of Concord grape extract powder (CGEP), high-amylose starch, and their combinations on quality parameters of extruded products were investigated by substituting wheat flour with those ingredients in the formulations. Physical quality parameters such as water absorption, bulk density, diametric expansion and hardness of extrudates were evaluated in addition to thermal properties, pasting properties and resistant starch contents. Average values obtained for 90, 120 and 150 °C extrusion temperatures changed respectively as follows: 0.

Bioactive healthy components of bulgur.

Bulgur has been one of the most important traditional Durum wheat products in Turkey and Middle Eastern countries for ages. The objective of this study was to reveal the composition of some healthy components of industrial bulgur samples produced in Turkey. Total starch, resistant starch, dietary fibre and total phenolic contents and their high-performance liquid chromatography (HPLC) profile and antioxidant capacity of bulgur samples using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical scavenging activity methods were investigated.