Author
Ilkay Koca
Bio: Ilkay Koca is an academic researcher from Ondokuz Mayıs University. The author has contributed to research in topics: Chemistry & DPPH. The author has an hindex of 10, co-authored 38 publications receiving 669 citations.
Topics: Chemistry, DPPH, Food science, Anthocyanin, Extraction (chemistry)
Papers
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TL;DR: In this article, physical, chemical and antioxidant properties of cornelian cherry fruits were studied, and the fruit weight was in the range of 0.39-1.03 grams, fruit length 14.24-22.20mm, fruit width 9.59-13.21mm, flesh/seed ratio 1.34 to 6.59, and b value was between +3.46 and +6.64.
184 citations
TL;DR: Wild blackberries had the highest FRAP values while wild blueberries hadThe highest total phenolic and total anthocyanin contents, and a linear relationship was observed betweenFRAP values and total phenolics for blueberries.
180 citations
TL;DR: The eating of 'mad honey (deli bal in Turkish)' contaminated by Rhododendron nectar grayanotoxins is a common food intoxications encountered for humans and livestock in Turkey.
133 citations
TL;DR: In this paper, ultrasound-assisted extraction (UAE), microwave assisted extraction (MAE), and supercritical carbon dioxide extraction (SCE) methods were applied for recovery of phenolic compounds from hazelnut skin.
67 citations
TL;DR: In this article, clove bud essential oils (CEO) were extracted by OAHD and compared with conventional hydrodistillation (HD) process, in terms of extraction yield, energy consumption and chemical properties.
39 citations
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1,390 citations
TL;DR: In this review, assays used recently were selected for extended discussion, including discussion of the mechanisms underlying each assay and its application to various plants and foods.
Abstract: Recently, research on natural antioxidants has become increasingly active in various fields. Accordingly, numerous articles on natural antioxidants, including polyphenols, flavonoids, vitamins, and volatile chemicals, have been published. Assays developed to evaluate the antioxidant activity of plants and food constituents vary. Therefore, to investigate the antioxidant activity of chemical(s), choosing an adequate assay based on the chemical(s) of interest is critical. There are two general types of assays widely used for different antioxidant studies. One is an assay associated with lipid peroxidations, including the thiobarbituric acid assay (TBA), malonaldehyde/high-performance liquid chromatography (MA/HPLC) assay, malonaldehyde/gas chromatography (MA/GC) assay, β-carotene bleaching assay, and conjugated diene assay. Other assays are associated with electron or radical scavenging, including the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) as...
798 citations
Journal Article•
TL;DR: In this article, the authors examined the safety and possible efficacy of consuming the equivalent of > or =10 cups (> or =2.4 L) of green tea per day.
758 citations
TL;DR: In this review bioactive compounds of commonly consumed berries are described, as well as the factors influencing their antioxidant capacity and their health benefits.
Abstract: Berries, especially members of several families, such as Rosaceae (strawberry, raspberry, blackberry), and Ericaceae (blueberry, cranberry), belong to the best dietary sources of bioactive compounds (BAC) They have delicious taste and flavor, have economic importance, and because of the antioxidant properties of BAC, they are of great interest also for nutritionists and food technologists due to the opportunity to use BAC as functional foods ingredients The bioactive compounds in berries contain mainly phenolic compounds (phenolic acids, flavonoids, such as anthocyanins and flavonols, and tannins) and ascorbic acid These compounds, either individually or combined, are responsible for various health benefits of berries, such as prevention of inflammation disorders, cardiovascular diseases, or protective effects to lower the risk of various cancers In this review bioactive compounds of commonly consumed berries are described, as well as the factors influencing their antioxidant capacity and their health benefits
599 citations
30 Jan 2014
TL;DR: The chemical composition, identify the bioactive compounds and measure the antioxidant activity present in blackberry, red raspberry, strawberry, sweet cherry and blueberry fruits produced in the subtropical areas of Brazil are evaluated to verify that the chemical properties of these fruit are similar when compared to the temperate production zones.
Abstract: This study aimed to evaluate the chemical composition, identify the bioactive compounds and measure the antioxidant activity present in blackberry, red raspberry, strawberry, sweet cherry and blueberry fruits produced in the subtropical areas of Brazil and to verify that the chemical properties of these fruit are similar when compared to the temperate production zones. Compared with berries and cherries grown in temperate climates, the centesimal composition and physical chemical characteristics found in the Brazilian berries and cherries are in agreement with data from the literature. For the mineral composition, the analyzed fruits presented lower concentrations of P, K, Ca, Mg and Zn and higher levels of Fe. The values found for the bioactive compounds generally fit the ranges reported in the literature with minor differences. The greatest difference was found in relation to ascorbic acid, as all fruits analyzed showed levels well above those found in the literature.
335 citations