Pelvan. E., Olgun, E., Karadağ, A., Alasalvar, C.
The aim of this study was to identify the polyphenolic profiles of hazelnut products (natural hazelnut, roasted hazelnut, hazelnut skin, and cold press hazelnut oil). Within the scope of the study, polyphenolic profiles of hazelnut products were analysed tentatively. Q-Exactive LC/MS/MS (orbitrap) was used to tentatively identify the new polyphenolic compounds in hazelnut products and 32 compounds were detected, of which 16 were identified for first time in hazelnut products. The majority of polyphenols were detected in hazelnut skin, while epicatechingallate was the only phenolic compound...
3rd IMEKOFOODS Conference
· TC23
· 2017
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Karadag, A., Hermund, D. B., Alasalvar, C., Jacobsen, C.
In this study, the ability of Icelandic brown algae (Fucus vesiculosus) extracts inhibiting lipid oxidation in granola bars fortified with fish oil- in-water emulsion was investigated. It was also explored whether addition of the algal extracts affected the physical microstructure of the fish oil droplets in granola bars. The oxidative stability of the bars stored at 20°C was evaluated over a period of 10?week by measuring the development of peroxides, the change in fatty acid composition and volatile compounds by GC-FID and DHS GC-MS. The physical microstructure was visualized by microscopy...
3rd IMEKOFOODS Conference
· TC23
· 2017
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Ritzoulis, C.
Isolation and purification of hydrocolloids (thickeners and emulsifiers) from plant sources can be typically broken down into three distinct stages: The preparation of a food matrix for the extraction of the hydrocolloids; the extraction event itself; and the purification of the product. These procedures, as used today, are naturally differentiated from one source to another, due to the differing challenges involved in different plant materials. Moreover, the sequence of the processing can lead to end products with substantial differences in composition and properties. However, the need for...
3rd IMEKOFOODS Conference
· TC23
· 2017
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Mourtzinos, I., Prodromidis, P., Makris, D., Biliaderis, C. G., Moschakis, T.
The valorization of onion (Allium cepa) wastes, a 450,000 tonnes/year waste in Europe, by a non-conventional method is presented. The outer dry layers of the onion bulb, which constitute the main waste of onion, is a source of valuable polyphenols such as flavonoids and anthocyanins. Polyphenols of onion leaves were extracted using eco-friendly solvents, such as water and glycerol. 2-hydroxypropyl-β-cyclodextrin was also used as a co-solvent for the augmentation of the extraction, as cyclodextrins (CD’s) are known to enhance the extraction of polyphenols in water by forming water-soluble...
3rd IMEKOFOODS Conference
· TC23
· 2017
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Mantzouridou, F.
Experimentation in academia and industry is widely used to obtain a better understanding of existing or new processes/products, but is very expensive. The Design of Experiments (DoE) approach makes available well established experimental designs to plan, conduct and analyze a systematic series of trials, in which the experimenter deliberately changes the input factors to observe the significant changes in the output responses. In this way, cause-and-effect relationships can be extracted in an efficient and cost effective way.A response of a process, for example, the extraction yield of a...
3rd IMEKOFOODS Conference
· TC23
· 2017
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Karageorgou, I., Grigorakis, S., Lalas, S., Makris, D. P.
In this study, the extraction of polyphenols from Moringa oleifera leaves was investigated, using a biomolecule-based low-transition temperature mixture (LTTM), composed of glycerol and sodium acetate. The first step was to optimise LTTM concentration ( C LTTM ) and the molar ratio ( R mol ) of glycerol-to-sodium acetate, by employing a Box-Behnken experimental design. Following this, a kinetic assay was undertaken to assess the effect of temperature. A maximum yield in total polyphenols ( Y TP = 53.80 mg gallic acid equivalents per g lyophilised material) was achieved using a C LTTM = 80%...
3rd IMEKOFOODS Conference
· TC23
· 2017
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Nenadis, N., Stavra, K.
In the present study Density functional theory/Becke’s three-parameter hybrid functional combined with the Lee-Yang-Parr correlaOon functional (DFT/B3LYP) was used to examine the effect of Cα-Cβ bond nature (single, double, triple) in the backbone of hydroxystilbenes to their hydrogen atom transfer (HAT) ability. Tested compounds were trans-resveratrol and its derivatives, for which there are some scarce experimental findings, as well as piceatannol and related compounds. For this purpose bond dissociation enthalpy values were computed in the gas phase to study the effect of the structure...
3rd IMEKOFOODS Conference
· TC23
· 2017
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Çekiç, S. D., Uzunboy, S., Apak, R.
An unbalance between reactive oxygen species and antioxidants in favour of oxidants may cause health issues. In the study DNA was used as probe material to measure oxidative damage caused by hydroxyl radical ( • OH) and potential protective effects of certain water soluble antioxidants. • OH was produced by Fenton method and a modified colorimetric CUPRAC method was developed. The absorbance difference originated from the fact DNA degradation products but not the original DNA was responsive to the CUPRAC reagent.
3rd IMEKOFOODS Conference
· TC23
· 2017
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Kogia F., Andronikopoulos K., Sapalidou G., Angelidis P., Angelidis G.
The scope of this paper is to investigate new ways of receiving data for several drinks, so as to be possible to apply the Least Squares Method (LSM) to the measurements. Using LSM in a sufficient number of measurements it is possible to take results with high accuracy. It is found that the ways for taking the measurements, with the appropriate amounts of substrates, give satisfying results and that using LSM it is possible to find the measured values with a measurement error less than 1%.
3rd IMEKOFOODS Conference
· TC23
· 2017
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Ozer, H., Oktay, Basegmez, H. I., Whitaker, T. B., Slate, A. B.
Aflatoxin test procedure is a multi-stage process and generally consists of three steps; sampling, sample preparation and analytical steps. Because of the uncertainty associated with each step, the true aflatoxin concentration of a bulk dried fig lot can’t be determined with 100% certainty. The sources of error in the aflatoxin test procedure should be determined so that the errors can be effectively reduced. Studies were developed to measure the variability and distribution among replicated sample aflatoxin test results taken from the same aflatoxin- contaminated lot of dried figs so that a...
3rd IMEKOFOODS Conference
· TC23
· 2017
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