Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection

Permanent URI for this collectionhttps://hdl.handle.net/11147/7148

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Institution Author: search.filters.institutionAuthor.Tokatlı, FigenSubject: search.filters.subject.Antioxidant activity

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  • Article
    Citation - WoS: 66
    Citation - Scopus: 82
    Antimicrobial and Antioxidant Activities of Turkish Extra Virgin Olive Oils
    (American Chemical Society, 2010) Karaosmanoğlu, Hande; Soyer, Ferda; Özen, Banu; Tokatlı, Figen
    Turkish extra virgin olive oils (EVOO) from different varieties/ geographical origins and their phenolic compounds were investigated in terms of their antimicrobial and antioxidant properties in comparison to refined olive, hazelnut, and canola oils. Antimicrobial activity was tested against three foodborne pathogenic bacteria, Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Enteritidis. Although all EVOOs showed a bactericidal effect, the individual phenolic compounds demonstrated only slight antimicrobial activity. Moreover, refined oil samples did not show any antimicrobial activity. Among the phenolic compounds, cinnamic acid (2 mg/kg of oil) had the highest percent inhibition value with 0.25 log reduction against L. monocytogenes. The synergistic interactions of tyrosol, vanillin, vanillic, and cinnamic acids were also observed against Salmonella Enteritidis. The antioxidant activities of oils were tested by β-carotene-linoleate model system and ABTS method. In both methods, EVOOs showed higher antioxidant activities, whereas refined oils had lower activity. The ABTS method provided a higher correlation (0.89) with total phenol content. © 2010 American Chemical Society.
  • Article
    Citation - WoS: 10
    Citation - Scopus: 12
    Effects of Hot Rehydration in the Presence of Hydrogen Peroxide on Microbial Quality, Texture, Color, and Antioxidant Activity of Cold-Stored Intermediate-Moisture Sun-Dried Figs
    (John Wiley and Sons Inc., 2005) Demirbüker Kavak, Dilek; Arcan, İskender; Tokatlı, Figen; Yemecioğlu, Ahmet
    Pectin methylesterase (PME) causes considerable softening in intermediate-moisture (IM) figs rehydrated at 30°C and cold stored at 28% to 29% moisture content. Rehydration of figs at 80°C for 16 min inactivated PME partially (25-30%), but this did not prevent the softening over 3 mo of cold storage. Also, heating did not reduce the microbial load of figs significantly and increased their browning. In contrast, rehydration of figs 1st in 2.5% H2O2 at 80°C for 8 min and then in water at 80°C for 8 min reduced the microbial load of IM figs significantly, turned their brown color to yellow-light brown, and maintained their desired textural properties. The residual H2O2 in IM figs decomposed in 3 or 1.5 wk by the in situ catalase or by application of the iron (II) sulfate-ascorbic acid residue elimination method, respectively. Hot rehydration did not affect the antioxidant activity of IM figs, but treatment of figs with H2O2 increased their antioxidant activity slightly. These results indicate that the hot rehydration of figs in the presence of H 2O2 and cold storage may be applied to obtain safe and SO2-free light-colored IM fig products.