Person: KAMİLOĞLU BEŞTEPE, SENEM
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KAMİLOĞLU BEŞTEPE
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SENEM
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Publication Phytotherapy and food applications from Brassica genus(Wiley, 2021-07) Salehi, Bahare; Quispe, Cristina; Butnariu, Monica; Sarac, Ioan; Marmouzi, Ilias; Kamle, Madhu; Tripathi, Vijay; Kumar, Pradeep; Bouyahya, Abdelhakim; Çapanoğlu, Esra; Ceylan, Fatma Duygu; Singh, Laxman; Bhatt, Indra D.; Sawicka, Barbara; Krochmal-Marczak, Barbara; Skiba, Dominika; El Jemli, Meryem; El Jemli, Yousra; Coy-Barrera, Ericsson; Sharifi-Rad, Javad; Kamiloğlu, Senem; Cadiz-Gurrea, Maria de la Luz; Segura-Carretero, Antonio; Kumar, Manoj; Martorell, Miquel; KAMİLOĞLU BEŞTEPE, SENEM; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü; 0000-0003-3902-4360; P-3633-2018Plants of the genus Brassica occupy the top place among vegetables in the world. This genus, which contains a group of six related species of a global economic significance, three of which are diploid: Brassica nigra (L.) K. Koch, Brassica oleracea L., and Brassica rapa L. and three are amphidiploid species: Brassica carinata A. Braun, Brassica juncea (L.) Czern., and Brassica napus L. These varieties are divided into oily, fodder, spice, and vegetable based on their morphological structure, chemical composition, and usefulness of plant organs. The present review provides information about habitat, phytochemical composition, and the bioactive potential of Brassica plants, mainly antioxidant, antimicrobial, anticancer activities, and clinical studies in human. Brassica vegetables are of great economic importance around the world. At present, Brassica plants are grown together with cereals and form the basis of global food supplies. They are distinguished by high nutritional properties from other vegetable plants, such as low fat and protein content and high value of vitamins, fibers along with minerals. In addition, they possess several phenolic compounds and have a unique type of compounds namely glucosinolates that differentiate these crops from other vegetables. These compounds are also responsible for numerous biological activities to the genus Brassica as described in this review.Publication Bioaccessibility of terebinth (Pistacia terebinthus L.) coffee polyphenols: Influence of milk, sugar and sweetener addition(Elsevier, 2021-11-27) Kamiloğlu, Senem; Özdal, Tuğba; Bakır, Sena; Çapanoğlu, Esra; KAMİLOĞLU BEŞTEPE, SENEM; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.; Bursa Uludağ Üniversitesi/Bilim ve Teknoloji Uygulama ve Araştırma Merkezi (BİTUAM).; 0000-0003-3902-4360; P-3633-2018In this study, terebinth coffee formulations were prepared with whole or skimmed milk with or without sugar/ sweetener in order to study the matrix effect on the bioaccessibility of terebinth polyphenols. Quercetin glycosides and catechin were the major flavonoids identified in the terebinth formulations, whereas gallic, protocatechuic, syringic and ellagic acids were determined as the non-flavonoid compounds. The in vitro gastrointestinal digestion model results revealed that addition of whole milk to terebinth coffee increased the total bioaccessible flavonoids significantly (45%) (p < 0.05), whereas skim milk addition did not result in any significant change. Furthermore, antioxidant capacity results measured with CUPRAC assay showed that addition of milk alone or together with sugar/sweetener increases the bioaccessibility of terebinth coffee antioxidants (36-70%) (p < 0.05). Overall, terebinth coffee + whole milk + sugar formulation was found to contain the highest amount of bioaccessible flavonoid and non-flavonoid compounds (42.71-47.07 mg/100 g).Publication Changes in the bioaccessibility of citrus polyphenols during industrial freezing process(Wiley, 2023-09-08) Özdemirli, Nurdan; Kamiloğlu, Senem; Özdemirli, Nurdan; KAMİLOĞLU BEŞTEPE, SENEM; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.; Bursa Uludağ Üniversitesi/Bilim ve Teknoloji Uygulama ve Araştırma Merkezi (BİTUAM).; 0000-0003-3902-4360; P-3633-2018; JFX-5090-2023Citrus fruits can be consumed fresh or they can be subjected to various processes including freezing to extend their shelf life. The aim of the current study was to evaluate the bioaccessibility of polyphenols in samples collected at different stages of the industrial freezing process of oranges and grapefruits. The major polyphenols were identified and quantified using UPLC-ESI-MS/MS and HPLC-PDA, respectively. In addition, spectrophotometric methods were employed to determine the total phenolic and flavonoid contents along with total antioxidant capacity. The results showed that the bioaccessibility of flavonoids from frozen citrus fruits (26%-64%) was found to be lower than that of fresh fruits (27%-127%). Similarly, bioaccessibility of phenolic acids from frozen oranges (64%-76%) was significantly lower than that of fresh fruits (126%-152%). On the contrary, phenolic acids of frozen grapefruits were found to be more bioaccessible compared to fresh fruits (64%-217% and 50%-95%, respectively).Publication Influence of industrial blanching, cutting, and freezing treatments on in vitro gastrointestinal digestion stability of orange (Citrus sinensis L.) and lemon (Citrus limon L.) peel polyphenols(Wiley, 2023-12-01) Özdemirli, Nurdan; Kamiloğlu, Senem; Özdemirli, Nurdan; KAMİLOĞLU BEŞTEPE, SENEM; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü; 0000-0003-3902-4360; P-3633-2018; JFX-5090-2023BACKGROUND: Citrus peels, which are often discarded as waste in the food-processing industry, are rich sources of polyphenols. The aim of the current study was to investigate the influence of an industrial freezing process along with blanching and cutting pretreatments on the in vitro gastrointestinal digestion stability of orange (Citrus sinensis L.) and lemon (Citrus limon L.) peel polyphenols. The major polyphenols were identified and quantified with ultra-performance liquid chromatography-electrospray tandem mass spectrometry (UPLC-ESI-MS/MS) and high performance liquid chromatography-photodiode array detector (HPLC-PDA), respectively.RESULTS: The results revealed that hesperidin and chlorogenic acid were the predominant flavonoid and phenolic acids in orange peels whereas, for lemon peels, eriocitrin and caffeic acid were the dominant flavonoid and phenolic acids, respectively. Blanching pretreatment enhanced the levels of major flavonoids in orange and lemon peels (by 39-82% and 54-146%, respectively) (P < 0.05) after in vitro gastrointestinal digestion. On the other hand, the application of cutting treatment after blanching significantly reduced the levels of flavonoids (23-62%) (P < 0.05); however, there was no statistically significant difference between the phenolic acid levels of cut and uncut citrus peels. Overall, the bioaccessibility of individual flavonoids and phenolic acids from frozen orange peels was generally slightly lower than that of untreated peels (9-34% and 9-49%, respectively). Nevertheless, frozen lemon peels contained higher bioaccessible flavonoids and phenolic acids in comparison with untreated peels (40-172% and 32-98%, respectively).CONCLUSION: These results suggest that industrial freezing steps could largely preserve the bioaccessibility of polyphenols in orange and lemon peels.(c) 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.Publication Investigating the effect of harvest season on the bioaccessibility of bee pollen polyphenols by ultra-high performance liquid chromatography tandem mass spectrometry(Springer, 2023-06-25) Bayizit, Arzu Akpınar; Bekar, Ertürk; Ünal, Taha Turgut; Çelik, M. Alpgiray; Çelik, Büşra Açoğlu; Alibaşoğlu, Elif Koç; Dilmenler, Pınar Şahin; Ömeroğlu, Perihan Yolci; Çopur, Ö. Utku; Kamiloğlu, Senem; AKPINAR BAYİZİT, ARZU; BEKAR, ERTÜRK; ÜNAL, TAHA TURGUT; Çelik, M. Alpgiray; Çelik, Büşra Açoğlu; Alibaşoğlu, Elif Koç; Dilmenler, Pınar Şahin; YOLCI ÖMEROĞLU, PERİHAN; ÇOPUR, ÖMER UTKU; KAMİLOĞLU BEŞTEPE, SENEM; Bursa Uludağ Üniversitesi/Bilim ve Teknoloji Uygulama ve Araştırma Merkezi (BİTUAM).; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.; Bursa Uludağ Üniversitesi/Veteriner Fakültesi/Gıda Hijyeni ve Teknolojisi Anabilim Dalı.; 0000-0002-6079-1970; 0000-0001-8254-3401; 0000-0003-3902-4360; 0000-0001-8783-921X; 0000-0002-7826-6322; JAN-2598-2023; ABG-4772-2020; AAG-8359-2021; IVT-9398-2023; JEP-2477-2023; EJH-9252-2022; IVK-6750-2023; AAG-8517-2021; AAG-8336-2021; P-3633-2018Pollen, a natural component of flowers that regulates the reproduction of plants, is in granular form and collected by bees as source of food. A wide range of nutrients including carbohydrates, amino acids, vitamins and polyphenols constitute bee pollen, the latter being responsible for its various biological activities. The aim of the current study was to investigate the effect of harvest season on the bioaccessibility of bee pollen polyphenols. For this purpose, bee pollen samples were collected for 4 consecutive weeks from Domanic, Kutahya, Turkiye. The collected samples were subjected to the standardized INFOGEST in vitro digestion model. The changes in the total phenolics, flavonoids and antioxidant capacity during digestion were measured using spectrophotometric methods, whereas the alterations in individual polyphenols were identified and quantified using ultra-high performance liquid chromatography tandem mass spectrometry (UPLC-ESI-MS/MS). Results of spectrophotometric methods showed that the bioaccessible total phenolics, flavonoids and antioxidants were higher in samples collected at the first week compared to samples collected at the following weeks (18-25%, 38-47% and 52-57%, respectively) (P < 0.05). UPLC-ESI-MS/MS analysis of bee pollen samples led to the identification of 30 major compounds including 17 flavonoids and 13 phenolic acids and other bioactive compounds. In total, the concentration of bioaccessible flavonoids was the highest in samples collected at the first week, whereas samples collected on the third week contained significantly more bioaccessible phenolic acids and other bioactive compounds (P < 0.05). Overall, the current study highlighted that harvest season affects the content and bioaccessibility of bee pollen polyphenols.