Have a personal or library account? Click to login
Effect of grape (Vitis vinifera L. cv. Dimrit) seed extract powder on total phenolic content and antioxidant properties of ayran drink Cover

Effect of grape (Vitis vinifera L. cv. Dimrit) seed extract powder on total phenolic content and antioxidant properties of ayran drink

Ovidius University Annals of Chemistry
Volume 33 (2022): Issue 2 (July 2022)
By: Rabia Faki,  Kubra Kocaturk,  Oguz Gursoy and  Yusuf Yilmaz  
Open Access
|Oct 2022

References

  1. [1]. A.D.P. Thi, R. Ipsen, Stabilization of acidified milk drinks using pectin, Asian Journal of Food and Agro-Industry 2 (2009) 155-165.
    Search in Google ScholarBack to article
  2. [2]. H. Colakoglu, O. Gursoy, Effect of lactic adjunct cultures on conjugated linoleic acid (CLA) concentration of yogurt drink, Journal of Food Agriculture and Environment 9 (2011) 60-64.
    Search in Google ScholarBack to article
  3. [3]. National Dairy Council, National Dairy Council Milk Report 2020, Dairy Sector Statistics in Turkey and the World, https://ulusalsutkonseyi.org.tr/ulusal-sut-konseyisut-raporu-2020-3639/, 2020.10.26226/morressier.60c8d83cbea1445efd9a1908
    Search in Google ScholarBack to article
  4. [4]. Y. Akova, Raisins, Republic of Turkey, Prime Ministry Undersecretariat of Foreign Trade, Export Promotion Center Sector Report (in Turkish), Ankara, 2009.
    Search in Google ScholarBack to article
  5. [5]. OIV, State of the world vitivinicultural sector in 2019, International Organization of Vine and Wine, (2020), https://www.oiv.int/public/medias/7298/oiv-state-of-the-vitivinicultural-sector-in-2019.pdf, Accessed 4th August 2022.
    Search in Google ScholarBack to article
  6. [6]. V. Georgiev, A. Ananga, V. Tsolova, Recent advances and uses of grape flavonoids as nutraceuticals, Nutrients 6 (2014) 391-415. Doi: 10.3390/nu6010391391686924451310
    Open DOISearch in Google ScholarBack to article
  7. [7]. M. Otağ, Determination of some properties and resveratrol content of some grape varieties grown in Denizli Çal region during different ripening period and after drying process. Ph.D. Thesis, Pamukkale University, Denizli, Turkey, 2015.
    Search in Google ScholarBack to article
  8. [8]. Y. Yilmaz, R.T. Toledo, Major flavonoids in grape seeds and skins: antioxidant capacity of catechin, epicatechin, and gallic acid, Journal of Agricultural and Food Chemistry 52 (2004) 255-260. Doi: 10.1021/jf030117h14733505
    Open DOISearch in Google ScholarBack to article
  9. [9]. J.L. Marques, G.D. Porta, E. Reverchon, J.A.R. Renuncio, A.M. Mainar, Supercritical antisolvent extraction of antioxidants from grape seeds after vinification, The Journal of Supercritical Fluids 82 (2013) 238-243. Doi: 10.1016/j.supflu.2013.07.005
    Open DOISearch in Google ScholarBack to article
  10. [10]. J. Shi, J. Yu, J.E. Pohorly, Y. Kakuda, Polyphenolics in grape seeds-biochemistry and functionality, Journal of Medicinal Food 6 (2004) 291-299. Doi: 10.1089/10966200377251983114977436
    Open DOISearch in Google ScholarBack to article
  11. [11]. S. Gok Tangolar, Y. Ozogul, S. Tangolar, A. Torun, Evaluation of fatty acid profiles and mineral content of grape seed oil of some grape genotypes, International Journal of Food Sciences and Nutrition 60 (2009) 32-39. Doi: 10.1080/0963748070158155117886077
    Open DOISearch in Google ScholarBack to article
  12. [12]. A. Akın, A. Altındisli, Determination of fatty acid composition and total phenolic contents of grape seed oils of Emir, Gök Grape and Kara Dimrit varieties, Akademik Gıda 8 (2010) 19-23.
    Search in Google ScholarBack to article
  13. [13]. L. Fernandes, S. Casal, R. Cruz, J.A. Pereira, E. Ramalhosa, Seed oils of ten traditional Portuguese grape varieties with interesting chemical and antioxidant properties, Food Research International 50 (2013) 161-166. Doi: 10.1016/j.foodres.2012.09.039
    Open DOISearch in Google ScholarBack to article
  14. [14]. L. Ho, S. Yemul, J. Wang, G.M. Pasinetti, Grape seed polyphenolic extract as a potential novel therapeutic agent in tauopathies, Journal of Alzheimer’s Disease 16 (2009) 433-439. Doi: 10.3233/JAD-2009-0969280093919221432
    Open DOISearch in Google ScholarBack to article
  15. [15]. Tseng, Y. Zhao, Wine grape pomace as antioxidant dietary fibre for enhancing nutritional value and improving storability of yogurt and salad dressing, Food Chemistry 138 (2013) 356-365. Doi: 10.1016/j.foodchem.2012.09.14823265499
    Open DOISearch in Google ScholarBack to article
  16. [16]. R. Marchiani, M. Bertolino, S. Belviso, M. Giordano, D. Ghirardello, L. Torri, M. Piochi, G. Zeppa, Yogurt enrichment with grape pomace: effect of grape cultivar on physicochemical, microbiological and sensory properties, Journal of Food Quality (2016) 1745-4557. Doi: 10.1111/jfq.12181
    Open DOISearch in Google ScholarBack to article
  17. [17]. D. Bandonien, A. Pukalskas, P.R. Venskutonis, D. Gruzdien, Preliminary screening of antioxidant activity of some plant extracts in rapeseed oil, Food Research International 33 (2000) 785-791. Doi: 10.1016/S0963-9969(00)00084-3
    Open DOISearch in Google ScholarBack to article
  18. [18]. V. Reddy, A. Urooj, A. Kumar, Evaluation of antioxidant activity of some plant extracts and their application in biscuits, Food Chemistry 90 (2005) 317–321. Doi: 10.1016/j.foodchem.2004.05.038
    Open DOISearch in Google ScholarBack to article
  19. [19]. J. Martinez, G. Nieto, J. Castillo, G. Ros, Influence of in vitro gastrointestinal digestion and/or grape seed extract addition on antioxidant capacity of meat emulsions, Food Science and Technology 59 (2014) 834-840. Doi: 10.1016/j.lwt.2014.07.048
    Open DOISearch in Google ScholarBack to article
  20. [20]. A.C.S. Barretto, E.I. Ida, R.S.F. Silva, E.A.F.S. Torres, M. Shimokornaki, Empirical models for describing poultry meat lipid oxidation inhibition by natural antioxidants, Journal of Food Composition and Analysis 16 (2003) 587-594. Doi: 10.1016/S0889-1575(03)00023-1
    Open DOISearch in Google ScholarBack to article
  21. [21]. J. Libera, A. Latoch, K.M. Wójciak, Utilization of grape seed extract as a natural antioxidant in the technology of meat products inoculated with a probiotic strain of LAB, Foods, 9 (2020) 103. https://doi.org/10.3390/foods901010310.3390/foods9010103702277331963811
    Search in Google ScholarBack to article
  22. [22]. S. Akca, A. Akpinar, The effects of grape, pomegranate, sesame seed powder and their oils on probiotic ice cream: total phenolic contents, antioxidant activity and probiotic viability, Food Bioscience, 42 (2021) 10120310.1016/j.fbio.2021.101203
    Search in Google ScholarBack to article
  23. [23]. F. Brahmi, F. Merchiche, S. Mokhtari, L. Smail, H. Ghemghar, D. Yalaoui-Guellal, S. Achat, M.F. Elsebai, K. Madani, L. Boulekbache, Optimization of some extraction parameters of phenolic content from apple peels and grape seeds and enrichment of yogurt by their powders: a comparative study, Journal of Food Processing and Preservation 45 (2021) e15126. Doi: 10.1111/jfpp.15126
    Open DOISearch in Google ScholarBack to article
  24. [24]. E. Ersöz, Ö. Kınık, O. Yerlikaya, M. Açu, Effect of phenolic compounds on characteristics of strained yoghurts produced from sheep milk, African Journal of Agricultural Research 6 (2011) 5351-5359. Doi: 10.5897/AJAR11.1012
    Open DOISearch in Google ScholarBack to article
  25. [25]. V. Chouchouli, N. Kalogeropoulos, S.J. Konteles, E. Karvela, D.P. Makris, V.T. Karathanos, Fortification of yoghurts with grape (Vitis vinifera) seed extracts, LWT - Food Science and Technology 53 (2013) 522–529. Doi: 10.1016/j.lwt.2013.03.008
    Open DOISearch in Google ScholarBack to article
  26. [26]. D.F. Da Silva, N.N.T. Junior, R.G. Gomes, M.S.S. Pozza, M. Britten, P.T. Matumoto-Pintro, Physical, microbiological and rheological properties of probiotic yogurt supplemented with grape extract, Journal Food Science and Technology 54 (2017) 1608–1615. Doi: 10.1007/s13197-017-2592-x543019328559620
    Open DOISearch in Google ScholarBack to article
  27. [27]. D. Demirbüker Kavak, B. Akdeniz, Physicochemical characteristics and antioxidant capacity of traditional yogurt fortified with grape (Vitis vinifera L.) seed extract at different levels, Kocatepe Veterinary Journal 12 (2019) 389-395. Doi: 10.30607/kvj.596784
    Open DOISearch in Google ScholarBack to article
  28. [28]. ISO/IDF, ISO6731-IDF21, Milk, cream and evaporated milk-determination of total solids content (Reference method), Brussels, 2010.
    Search in Google ScholarBack to article
  29. [29]. G. Oysun, Analysis methods in milk and milk products, Ege University Faculty of Agriculture Publications No: 504, Bornova, İzmir, Turkey, 2001.
    Search in Google ScholarBack to article
  30. [30]. F. Shea, C.E. Watts, Dumas method for organic nitrogen, Industrial & Engineering Chemistry Analytical Edition 11 (1939) 333-334.10.1021/ac50134a013
    Search in Google ScholarBack to article
  31. [31]. K. Thaipong, U. Boonprakob, K. Crosby, L.C. Zevallos, D.H. Byrne, Comparison of ABTS, DPPH, FRAP and ORAC assays for estimating antioxidant activity from guava fruit extracts, Journal of Food Composition and Analysis 19 (2006) 669–675. Doi: 10.1016/j.jfca.2006.01.003
    Open DOISearch in Google ScholarBack to article
  32. [32]. V.L. Singleton, J.A. Rossi, Colorimetry of total phenolics with phosphomolybdicphosphotungstic acid reagents, American Journal of Enology and Viticulture 16 (1965) 144-158.10.5344/ajev.1965.16.3.144
    Search in Google ScholarBack to article
  33. [33]. F.W. Bodyfelt, J. Tobias, G.M. Trout, The sensory evaluation of dairy products. Van Nostrve Reinhold, New York, USA, 1988.
    Search in Google ScholarBack to article
  34. [34]. I.E. Tonguc, A research on probiotic yoghurt drink production, MSc Thesis, Ege University, Izmir, Turkey, 2006.
    Search in Google ScholarBack to article
  35. [35]. O. Gursoy, Y. Yilmaz, O. Gokce, K. Ertan, Effect of ultrasound power on physicochemical and rheological properties of yoghurt drink produced with thermosonicated milk, Emirates Journal of Food and Agriculture 28 (2016) 235-241. Doi: 10.9755/ejfa.2015-09-719
    Open DOISearch in Google ScholarBack to article
  36. [36]. B. Tamucay-Ozunlu, C. Kocak, Effect of ending the incubation at different pHs on quality of ayran, Gıda 35 (2010) 113-119.
    Search in Google ScholarBack to article
  37. [37]. I. Ścibisz, M. Ziarno, M. Mitek, Color stability of fruit yogurt during storage, Journal of Food Science and Technology 56 (2019) 1997-2009. Doi: 10.1007/s13197-019-03668-y644368530996434
    Open DOISearch in Google ScholarBack to article
  38. [38]. M. Demirkol, Z. Tarakci, Effect of grape (Vitis labrusca L.) pomace dried by different methods on physicochemical, microbiological and bioactive properties of yoghurt, LWT - Food Science and Technology 97 (2018) 770–777. Doi: 10.1016/j.lwt.2018.07.058
    Open DOISearch in Google ScholarBack to article
  39. [39]. M.B. da Rocha Zanetti, I.C. da Silva Haas, M. Pereira-Coelho, B.M. Maran, M.H.M. Canella, L.A. dos Santos Madureira, E.S. Prudêncio, R.D. de Mello Castanho Amboni, D.C. da Silva Kazama, M.M.C. Feltes, Valorization of biowastes from sustainable viticulture with bioactive potential: application in functional yogurt, Journal of Food Science and Technology (2022). Doi: 10.1007/s13197-022-05547-5957926536276533
    Open DOISearch in Google ScholarBack to article
  40. [40]. H. Rodríguez, J.A. Curiel, J.M. Landete, B. de las Rivas, F.L. de Felipe, C. Gómez-Cordovés, R. Muñoz, Food phenolics and lactic acid bacteria, International Journal of Food Microbiology 132 (2009) 79–90. Doi: 10.1016/j.ijfoodmicro.2009.03.02519419788
    Open DOISearch in Google ScholarBack to article
  41. [41]. G. Altın, Fortification of ayran (drinking yoghurt) with encapsulated cocoa hull waste extract by nanoliposomal systems, shelf life and bioaccessibility studies, MSc Thesis, Istanbul Technical University, Istanbul, Turkey, 2016.
    Search in Google ScholarBack to article
  42. [42]. G. Ünal, C. Karagözlü, Ö. Kinik, E. Akan, A.S. Akalin, Influence of supplementation with green and black tea on viscosity and sensory characteristics of drinking yoghurt, Ege Üniversitesi Ziraat Fakültesi Dergisi 53 (2016) 343-349.10.20289/zfdergi.390098
    Search in Google ScholarBack to article
  43. [43]. M. Cossu, C.C.A. Juliano, R. Pisu, M.C.P. Alamanni, Effects of enrichment with polyphenolic extracts from Sardinian plants on physico-chemical, antioxidant and microbiological properties of yogurt, Italian Journal of Food Science 21 (2009) 447-459.
    Search in Google ScholarBack to article
DOI: https://doi.org/10.2478/auoc-2022-0021 | Journal eISSN: 2286-038X | Journal ISSN: 1583-2430
Journal RSS Feed
Language: English
Page range: 143 - 149
Submitted on: May 17, 2022
Accepted on: Sep 11, 2022
Published on: Oct 25, 2022
Published by: Ovidius University of Constanta
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
antioxidant activity,
ayran,
grape seed,
phenolic content
Related subjects:
Chemistry,
Chemistry, other

© 2022 Rabia Faki, Kubra Kocaturk, Oguz Gursoy, Yusuf Yilmaz, published by Ovidius University of Constanta
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Previous articleVolume 33 (2022): Issue 2 (July 2022)Next article