The effect of soy protein concentrate addition on the physical, chemical, and sensory properties of strawberry flavored ice cream

The effect of soy protein concentrate (0, 1.5, 3, and 4.5%) on the physical, chemical, and sensory properties of strawberry flavored (0, 0.01 and 0.02%) ice cream samples was examined. All samples were analyzed for pH, titratable acidity, total solids, nitrogen, fat, ash, overrun, viscosity, meltdown, Hunter L-, a-, b- values, flavor, body and texture, and appearance. Substituting soy protein concentrate (SPC) in ice cream formula for non-fat dry milk (NFDM) positively influenced the nitrogen content, viscosity values, and melting and appearance properties of the ice cream samples while overrun values and flavor scores were negatively affected. SPC could be incorporated into the ice cream formula in the range of 1.5–3% devoid of significantly diminishing the physical, chemical, and sensory properties.     

Determination of polyphenolic constituents and biological activities of bark extracts from different Pinus species

BACKGROUND: The most common commercially available pine bark extract is Pycnogenol^®, a standardised extract of Pinus maritima, which has been reported to have cardiovascular benefits and enhance microcirculation. The present study was conducted to determine the chemical composition of four pine bark extracts, assess their biological activities and to compare the results with Pycnogenol^®. RESULTS: The Pinus species were analysed by LC and LC‐MS; extracts of P. brutia and P. nigra showed higher levels of phenolic constituents compared to P. sylvestris and P. pinea. In particular, P. brutia contained extremely high concentrations of taxifolin (18.5%). The highest radical scavenging activities were attained with P. pinea (88.6%), P. nigra (87.2%) and P. brutia (86.4%) bark extracts. Additionally, anticarcinogenic effects of the extracts and their kinetics were determined in four cell lines including human prostate (PC‐3, DU 145, LNCaP) and breast adenocarcinoma (MCF7) by the MTT assay. Cell viability was reduced to 40% by extracts of P. pinea, and P. sylvestris in PC‐3 cells showing a similar effect like the positive control, CPT‐11. CONCLUSION: Pinus species other than P. maritima definitively possess high biological activities, and therefore present a huge potential to be utilised in the food and the pharmaceutical industries. Copyright © 2009 Society of Chemical Industry     

Effect of brewing process and sugar content on 5-hydroxymethylfurfural and related substances from Turkish coffee

The effect of brewing process on 5-hydroxymethylfurfural, 2-furylmethylketone, and 2-furoic acid levels of traditionally prepared and instant Turkish coffee samples containing different amounts of table sugar (0, 2, 4, or 8 g in 20 mL of coffee) were analyzed by high pressure liquid chromatography with diode array detector. The highest change at the levels of furfurals was observed in sample of traditional and instant Turkish coffee named T4 and S4 both of containing 8 g of sugar, respectively. The results showed that 5-hydroxymethylfurfural, 2-furylmethylketone, and 2-furoic acid concentrations in both traditionally prepared and instant Turkish coffee samples increased with increasing sugar concentration. The brewing method and sugar concentration had a significant effect on furfural contents of Turkish coffee (p < 0.05). Daily intakes of furfurals for Turkish population were calculated as 8.14–13.54 and 9.36–10.25 µg kg^?1 body weight for traditionally prepared and instant Turkish coffee samples, respectively, and daily intakes of furfurals were lower than the acceptable daily intake value of 0.5 mg kg^?1 body weight.     

The Effect of Olive Leaf Addition on Antioxidant Content and Antioxidant Activity of “Memecik” Olive Oils at Two Maturity Stages

In this study, the effects of leaf addition, maturity stage and storage on the antioxidant content and activity of olive oils (cv. Memecik) were investigated in the 2008/09 and 2009/10 crop seasons. Olive fruits were harvested at two different maturity stages (early and late), and the leaves of the same cultivar were added at different rates (0, 1, and 3 %) prior to oil extraction. After extraction, the oil samples were stored for 18 months and total chlorophyll, α-tocopherol, total phenolic content and the antioxidant activity [DPPH^· (2,2-diphenyl-1-picrylhydrazyl) and ABTS^·+ (2,2-azino-bis(3-ethylbenzothiazoline)-6-sulfonic acid) radical scavenging] were determined at 6 month-intervals. Olive leaf addition induced a significant increase in total chlorophyll, α-tocopherol, total phenolic content, and antioxidant activities in both years (P < 0.001). During the storage period antioxidant content and antioxidant activities in the oils significantly decreased in both years (P < 0.001). However, the oils to which leaf material was added had higher antioxidant contents and activities than those without leaf material addition at the end of the 18-month storage period. After storage, the antioxidant content and DPPH^· radical scavenging activity of control (0 %) samples were lower than those in the leaf added samples (3 %). The data obtained from this study suggested that the addition of olive leaf to oils allowed more functional olive oils with higher antioxidant contents.     

Electrochemical synthesis and corrosion performance of poly(pyrrole-co-o-anisidine)

The electrochemical synthesis of poly(o-anisidine) homopolymer and its copolymerization with pyrrole have been investigated on mild steel. The copolymer films have been synthesized from aqueous oxalic acid solutions containing different ratios of monomer concentrations: pyrrole:o-anisidine, 9:1, 8:2, 6:4, 1:1. The characterization of polymer films were achieved with FT-IR, UV–visible spectroscopy and cyclic voltammetry techniques. The electrochemical synthesis of homogeneous-stable poly(o-anisidine) film with desired thickness was very difficult on steel surface. Therefore its copolymer with pyrrole has been studied to obtain a polymer film, which could be synthesized easily and posses the good physical–chemical properties of anisidine. The kinetics and rate of copolymer film growth were strongly related to monomer feed ratio. The introduction of pyrrole unit into synthesis solution increased the rate of polymerization and the substrate surface became covered with polymer film soon, while this process required longer periods in single o-anisidine containing solution. The protective behavior of coatings has been investigated against steel corrosion in 3.5% NaCl solution. For this aim electrochemical impedance spectroscopy (EIS) and anodic polarization curves were utilized. The synthesized poly(o-anisidine) coating exhibited significant protection efficiency against mild steel corrosion. It was shown that 6:4 ratio of pyrrole and anisidine solution gave the most stable and corrosion protective copolymer coating.     

Effects of minor Cu and Si additions on glass forming ability and mechanical properties of Co-Fe-Ta-B Bulk metallic glass

Effect of Cu and Si substitutions for Co and B on the glass forming ability (GFA) of Co_(43-x)Cu_xFe₂₀Ta_5.5B_(31.5-x)Si_y (x=0-1.5 and y=5-10) were systematically investigated by X-ray diffraction, optical microscopy, scanning electron microscopy, and differential scanning calorimetry. In order to evaluate the contribution of copper and silicon, appropriate amounts of copper and silicon were individually introduced to the base alloy composition. By using the effects of copper and silicon together, significant enhancement was obtained and the critical casting thickness (CCT) of the base alloy was increased three times from 2 mm to 6 mm. Moreover, mechanical properties of the alloys were examined by compression tests and Vickers hardness measurements. The compression test results revealed that the glassy alloys having enhanced GFA shows high strength of about 3500-4000 MPa. In addition, existence of (Co,Fe)₂B and (Co,Fe)_20.82Ta_2.18B₆ crystalline phases in glassy matrix influences the hardnesses of the alloys compared to monolitic glassy structure having hardness of about 1200 Hv.     

Fatty acid composition of 19 species of fish from the black sea and the Marmara Sea

Evidence suggests that differences in fatty acid composition among various fish species may be due to differences in diet or to environmental factors such as temperature, salinity, and depth at which the fish are caught. The beneficial effects of a diet containing fish on cardiovascular or other diseases have been associated with their high content of eicosapentaenoic (20∶5n-3) and docosahexaenoic (22∶6n-3) acids. In this study we analyzed the fatty acid composition of the flesh of 18 different species of marine fish and of cultured rainbow trout. The fish were obtained from the Black and the Marmara Seas, both of which have unique biological and ecological systems as well as eutrophication and pollution. The contents of 20∶5n-3 and 22∶6n-3 in the marine fish ranged from 4.2 to 13.3 wt% of total fatty acids, and from 6.6 to 40.8 wt%, respectively. The most important differences from other studies on oceanic fish were the tendencies toward higher percentages of 16∶0 and 22∶6n-3. The n-3 series of polyunsaturated fatty acids were present as 32.4±1.9% of the total fatty acids. The present study suggests that mature and immature Pomatomus saltator, as well as Engraulis encrasicolus, Mullus surmuletus, Sardina pilchardus, Mugil cephalus, and Sarda sarda may be preferred for the Turkish diet as a result of their high 20∶5 n-3 and 22∶6 n-3 contents. The cultured rainbow trout Oncorhynchus mykiss is not as good a source of n-3 fatty acids as are the marine fish.