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.Publication Modern analytical techniques for berry authentication(Mdpi, 2023-09-01) Carrillo, Celia; Tomasevic, Igor B.; Barba, Francisco J.; Kamiloğlu, Senem; KAMİLOĞLU BEŞTEPE, SENEM; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.; 0000-0001-8199-9642; 0000-0002-1611-2264; 0000-0002-5630-3989; 0000-0003-3902-4360; P-3633-2018; A-6521-2013; L-6596-2014; V-4176-2017The health-related properties attributed to berries and the subsequent interest awakened within the market of functional foods mean that these small fruits may be potential targets for food fraud. In this review, studies on berry authentication through modern analytical techniques are discussed in detail. Most of the studies reported to date are related to chemical approaches, mainly chromatographic techniques. Other chemical (NMR, NIR, and Raman spectroscopy), biomolecular, and isotopic methods have also delivered promising results in the field of berry authentication, although there is still limited information available in this respect. Despite the potential of the methods described in the present review, to date, there is no universal one. Therefore, combinations of different approaches in order to complement each other are increasingly used (e.g., HPTLC and mass spectrometry; Raman and IR spectroscopies; biomolecular and analytical techniques horizontal ellipsis ). Considering that adulteration practices are increasingly evolving, continuous research in the field of food authentication is needed, especially in the case of berries, since there are still some berry species that have not yet been included in any authentication study.Publication Chemical composition, nutritional and health related properties of the medlar (Mespilus germanica L.): from medieval glory to underutilized fruit(Springer, 2023-06-30) Popovic-Djordjevic, Jelena; Kostic, Aleksandar Z.; Kamiloğlu, Senem; Tomas, Merve; Micanovic, Nenad; Capanoğlu, 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-3633-2018The common medlar (Mespilus germanica L.) is one of two species within the Mespilus genus (Maloideae subfamily). Its use can be traced back almost 30 centuries, from ancient Assyrians and Babylonians to Greeks and Romans and through modern times. During the Middle Ages it was a popular fruit tree and a highly appreciated ornamental tree in gardens across Europe. However, in modern times, the medlar is often considered an underestimated and underutilized fruit from the Rosaceae family. Nevertheless, it is slowly regaining its 'medieval glory' and commercial importance as a foodstuff for human consumption. The medlar plant has a wide array of traditional uses in both gastronomy and medicine. Ripe medlar fruits can be consumed fresh or processed into different products such as juice, concentrate, jam, cheese, leather, and honey. Mean-while, unripe fruits can be used to prepare pickles or beverages such as cider. The nutritional potential of medlar fruits is attributed to sugars, organic acids, fatty acids, carotenoids, amino acids and proteins, vitamins, and essential elements. Scarce literature describes the richness of medlar fruit in bioactive phenolic compounds such as flavonoids and phenolic acids, which contribute to its antioxidant and antidiabetic properties. Additionally, a few studies describe other biological properties of the medlar plant including antimicrobial, cytotoxic and neurodegenerative effects of medlar fruits and leaves, while reports on the clinical studies are lacking. This review paper summarizes the chemical and nutritional properties of medlar fruit, traditional medicinal uses and biological activity of the medlar plant, relying on the most relevant and up to date scientific literature in the field.[GRAPHICS].Publication Therapeutic applications of curcumin nanomedicine formulations in cystic fibrosis(Springer Heidelberg, 2022-07-29) Quispe, Cristina; Herrera-Bravo, Jesus; Khan, Khushbukhat; Javed, Zeeshan; Semwal, Prabhakar; Painuli, Sakshi; Martorell, Miquel; Calina, Daniela; Sharifi-Rad, Javad; Kamiloğlu, Senem; KAMİLOĞLU BEŞTEPE, SENEM; Bursa Uludağ Üniversitesi/Bilim ve Teknoloji Uygulama ve Araştırma Merkezi.; P-3633-2018Medicinal applications of turmeric-derived curcumin have been known to mankind for long ages. Its potential in managing "cystic fibrosis" has also been evaluated. This autosomal recessive genetic disease is caused by mutations in the cystic fibrosis transmembrane conductance regulator (CFTR) which involves an impaired secretion of chloride ions and leads to hypersecretion of thick and sticky mucus and serious complications including airway obstruction, chronic lung infection, and inflammatory reactions. This narrative review aims to highlight the available evidence for the efficacy of curcumin nanoformulations in its potential treatment of cystic fibrosis. Recent research has shown that curcumin acts on the localized mutant CFTR ion channel at the plasma membrane. Preclinical studies have also shown that curcumin nanoformulations have promising effects in the treatment of cystic fibrosis. In this context, the purpose of this narrative review is to highlight the general bioactivity of curcumin, the types of formulations and related studies, thus opening new therapeutic perspectives for CF.Publication An overview of food bioactive compounds and their health-promoting features(Springer International Publishing Ag, 2022-01-01) Çapanoğlu, Esra; Jafari, Seid Mahdi; Kamiloğlu, Senem; KAMİLOĞLU BEŞTEPE, SENEM; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.; Bursa Uludağ Üniversitesi/ Bilim ve Teknoloji Uygulama ve Araştırma Merkezi.; Jafari, SM; Capanoglu, E; 0000-0003-3902-4360; 0000-0001-6877-9549; P-3633-2018Publication Novel approaches for the recovery of natural pigments with potential health effects(Amer Chemical Soc, 2022-01-18) Carrillo, Celia; Nieto, Gema; Martinez-Zamora, Lorena; Ros, Gaspar; Kamiloğlu, Senem; Munekata, Paulo E. S.; Pateiro, Mirian; Lorenzo, Jose M.; Fernandez-Lopez, Juana; Viuda-Martos, Manuel; Perez-Alvarez, Jose Angel; Barba, Francisco J.; KAMİLOĞLU BEŞTEPE, SENEM; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.; 0000-0003-3902-4360 ; P-3633-2018The current increased industrial food production has led to a significant rise in the amount of food waste generated. These food wastes, especially fruit and vegetable byproducts, are good sources of natural pigments, such as anthocyanins, betalains, carotenoids, and chlorophylls, with both coloring and health-related properties. Therefore, recovery of natural pigments from food wastes is important for both economic and environmental reasons. Conventional methods that are used to extract natural pigments from food wastes are time-consuming, expensive, and unsustainable. In addition, natural pigments are sensitive to high temperatures and prolonged processing times that are applied during conventional treatments. In this sense, the present review provides an elucidation of the latest research on the extraction of pigments from the agri-food industry and how their consumption may improve human health.