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Murat Tosun - One of the best experts on this subject based on the ideXlab platform.
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detection of adulteration in mulberry pekmez samples added various sugar Syrups with 13c 12c isotope ratio analysis method
Food Chemistry, 2014Co-Authors: Murat TosunAbstract:Mulberry pekmez can be adulterated in different ways either during the production process or after production is completed. To identify these adulterations, stable carbon isotope ratio analysis (SCIRA) was performed on the model examples prepared by adding saccharose syrup (SS), glucose syrup (GS) and high fructose corn syrup (HFCS) into two different pure mulberry pekmez samples in the ratios of 0%, 10%, 30% and 50%. The δ13C ratio of the pure mulberry pekmez was determined as −26.60‰ on average, the saccharose syrup as −24.80‰, the glucose syrup as −11.20‰ and the high-fructose corn syrup as −11.40‰. In identifying the adulteration made to pekmez, especially with the high-fructose corn syrup, which is obtained from corn starch, and with the glucose syrup, the δ13C ratio comes into prominence. However it remains impossible identify the adulterations made with the saccharose, which is obtained from beet sugar, or invert sugar Syrups.
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detection of adulteration in honey samples added various sugar Syrups with 13c 12c isotope ratio analysis method
Food Chemistry, 2013Co-Authors: Murat TosunAbstract:Honey can be adulterated in various ways. One of the adulteration methods is the addition of different sugar Syrups during or after honey production. Starch-based sugar Syrups, high fructose corn syrup (HFCS), glucose syrup (GS) and saccharose Syrups (SS), which are produced from beet or canes, can be used for adulterating honey. In this study, adulterated honey samples were prepared with the addition of HFCS, GS and SS (beet sugar) at a ratio of 0%, 10%, 20%, 40% and 50% by weight. (13)C/(12)C analysis was conducted on these adulterated honey samples using an isotope ratio mass spectrometer in combination with an elemental analyser (EA-IRMS). As a result, adulteration using C(4) sugar Syrups (HFCS and GS) could be detected to a certain extent while adulteration of honey using C(3) sugar Syrups (beet sugar) could not be detected. Adulteration by using SS (beet sugar) still has a serious detection problem, especially in countries in which beet is used in manufacturing sugar. For this reason, practice and analysis methods are needed to meet this deficit and to detect the adulterations precisely in the studies that will be conducted.
Selim Biyik - One of the best experts on this subject based on the ideXlab platform.
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detection of adulterated honey produced by honeybee apis mellifera l colonies fed with different levels of commercial industrial sugar c and c plants Syrups by the carbon isotope ratio analysis
Food Chemistry, 2014Co-Authors: Ahmet Umut Guler, Hasan Kocaokutgen, Ali Vaiz Garipoglu, Hasan Onder, Deniz Ekinci, Selim BiyikAbstract:In the present study, one hundred pure and adulterated honey samples obtained from feeding honeybee colonies with different levels (5, 20 and 100 L/colony) of various commercial sugar Syrups including High Fructose Corn Syrup 85 (HFCS-85), High Fructose Corn Syrup 55 (HFCS-55), Bee Feeding Syrup (BFS), Glucose Monohydrate Sugar (GMS) and Sucrose Sugar (SS) were evaluated in terms of the δ(13)C value of honey and its protein, difference between the δ(13)C value of protein and honey (Δδ(13)C), and C4% sugar ratio. Sugar type, sugar level and the sugar type*sugar level interaction were found to be significant (P<0.001) regarding the evaluated characteristics. Adulterations could not be detected in the 5L/colony syrup level of all sugar types when the δ(13)C value of honey, Δδ(13)C (protein-honey), and C4% sugar ratio were used as criteria according to the AOAC standards. However, it was possible to detect the adulteration by using the same criteria in the honeys taken from the 20 and 100 L/colony of HFCS-85 and the 100L/colony of HFCS-55. Adulteration at low syrup level (20 L/colony) was more easily detected when the fructose content of HFCS syrup increased. As a result, the official methods (AOAC, 978.17, 1995; AOAC, 991.41, 1995; AOAC 998.12, 2005) and Internal Standard Carbon Isotope Ratio Analysis could not efficiently detect the indirect adulteration of honey obtained by feeding the bee colonies with the Syrups produced from C3 plants such as sugar beet (Beta vulgaris) and wheat (Triticium vulgare). For this reason, it is strongly needed to develop novel methods and standards that can detect the presence and the level of indirect adulterations.
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detection of adulterated honey produced by honeybee apis mellifera l colonies fed with different levels of commercial industrial sugar c3 and c4 plants Syrups by the carbon isotope ratio analysis
Food Chemistry, 2014Co-Authors: Ahmet Umut Guler, Hasan Kocaokutgen, Ali Vaiz Garipoglu, Hasan Onder, Deniz Ekinci, Selim BiyikAbstract:Abstract In the present study, one hundred pure and adulterated honey samples obtained from feeding honeybee colonies with different levels (5, 20 and 100 L/colony) of various commercial sugar Syrups including High Fructose Corn Syrup 85 (HFCS-85), High Fructose Corn Syrup 55 (HFCS-55), Bee Feeding Syrup (BFS), Glucose Monohydrate Sugar (GMS) and Sucrose Sugar (SS) were evaluated in terms of the δ 13 C value of honey and its protein, difference between the δ 13 C value of protein and honey (Δδ 13 C), and C 4 % sugar ratio. Sugar type, sugar level and the sugar type * sugar level interaction were found to be significant ( P 13 C value of honey, Δδ 13 C (protein–honey), and C 4 % sugar ratio were used as criteria according to the AOAC standards. However, it was possible to detect the adulteration by using the same criteria in the honeys taken from the 20 and 100 L/colony of HFCS-85 and the 100 L/colony of HFCS-55. Adulteration at low syrup level (20 L/colony) was more easily detected when the fructose content of HFCS syrup increased. As a result, the official methods (AOAC, 978.17, 1995; AOAC, 991.41, 1995; AOAC 998.12, 2005) and Internal Standard Carbon Isotope Ratio Analysis could not efficiently detect the indirect adulteration of honey obtained by feeding the bee colonies with the Syrups produced from C 3 plants such as sugar beet ( Beta vulgaris ) and wheat ( Triticium vulgare ). For this reason, it is strongly needed to develop novel methods and standards that can detect the presence and the level of indirect adulterations.
Muhammet Arici - One of the best experts on this subject based on the ideXlab platform.
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steady dynamic and creep rheological analysis as a novel approach to detect honey adulteration by fructose and saccharose Syrups correlations with hplc rid results
Food Research International, 2014Co-Authors: Mustafa Yilmaz, Nevruz Berna Tatlisu, Safa Karaman, Omer Said Toker, Enes Dertli, Osman Sağdic, Muhammet AriciAbstract:Abstract In this study, natural honey was adulterated with the addition of adulterants, namely saccharose and fructose Syrups at a ratio of 0%, 10%, 20%, 30%, 40% and 50% by weight. Steady, dynamic and creep tests were conducted, revealing that the changes in the flow, viscoelastic and creep behavior of natural honey were clear and remarkable. Syrup addition decreased viscosity ( η ), storage ( G ′) and loss modulus ( G ″) values of the control honey samples. Deformation represented by the compliance ( J ( t )) values was more prominent in the adulterated honey samples. In addition, HPLC-RID analysis was conducted to determine major sugar composition of the adulterated samples. Pearson's correlation test indicated that there were significant ( P η (viscosity), K ″, K ⁎ (intercepts for G ″ and complex modulus ( G ⁎ ), respectively) and η 0 (viscosity of Maxwell dashpot), suggesting that K ′, K ″, K ⁎ and η 0 could be prominent indicators for presence of saccharose or fructose Syrups added in natural honey within the studied concentration levels. These results suggested that use of steady, dynamic and creep analysis would be a novel and potential approach to detect honey adulteration by fructose and saccharose Syrups.
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steady dynamic and creep rheological analysis as a novel approach to detect honey adulteration by fructose and saccharose Syrups correlations with hplc rid results
Food Research International, 2014Co-Authors: Mustafa Yilmaz, Nevruz Berna Tatlisu, Safa Karaman, Omer Said Toker, Enes Dertli, Osman Sağdic, Muhammet AriciAbstract:In this study, natural honey was adulterated with the addition of adulterants, namely saccharose and fructose Syrups at a ratio of 0%, 10%, 20%, 30%, 40% and 50% by weight. Steady, dynamic and creep tests were conducted, revealing that the changes in the flow, viscoelastic and creep behavior of natural honey were clear and remarkable. Syrup addition decreased viscosity (η), storage (G') and loss modulus (G″) values of the control honey samples. Deformation represented by the compliance (J(t)) values was more prominent in the adulterated honey samples. In addition, HPLC-RID analysis was conducted to determine major sugar composition of the adulterated samples. Pearson's correlation test indicated that there were significant (P<0.05; 0.01) correlations between sugar composition and rheology parameters, η (viscosity), K″, K⁎ (intercepts for G″ and complex modulus (G⁎), respectively) and η0 (viscosity of Maxwell dashpot), suggesting that K', K″, K⁎ and η0 could be prominent indicators for presence of saccharose or fructose Syrups added in natural honey within the studied concentration levels. These results suggested that use of steady, dynamic and creep analysis would be a novel and potential approach to detect honey adulteration by fructose and saccharose Syrups.
Isabel C.f.r. Ferreira - One of the best experts on this subject based on the ideXlab platform.
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artichoke and milk thistle pills and Syrups as sources of phenolic compounds with antimicrobial activity
Food & Function, 2016Co-Authors: Carla Pereira, Lillian Barros, Maria Jose Alves, Celestino Santosbuelga, Isabel C.f.r. FerreiraAbstract:Dietary supplements based on hepatoprotective plants have been increasingly used in the prevention of liver injuries. In the present work, the aim was to study the phenolic profile and possibly relate it to the in vitro antimicrobial activity of two different formulations (pills and Syrups) of artichoke and milk thistle, the antioxidant and anti-hepatocellular carcinoma activities of which were previously reported by our research group. The phenolic profiles were obtained by HPLC-DAD-ESI/MS, and the antimicrobial activity evaluation was performed with the clinical isolates of multiresistant bacteria (Escherichia coli, extended spectrum β-lactamases (ESBL) producing Escherichia coli, Proteus mirabilis, methicillin-resistant Staphylococcus aureus (MRSA) and Pseudomonas aeruginosa). Artichoke syrup revealed the presence of vanillic acid and luteolin-7-O-glucoside while the pills possessed higher concentrations of 4-O-caffeoylquinic, 5-O-caffeoylquinic and 1,3-O-dicaffeoylquinic acids, this latest being able to inhibit the growth of MRSA. Regarding milk thistle formulations, the syrup presented isorhamnetin-O-deoxyhexoside-O-dihexoside, isorhamnetin-O-deoxyhexoside-O-hexoside and isorhamnetin-3-O-rutinoside as the major phenolic constituents whereas the pills were richer in taxifolin, silymarin derivatives and hydroxylated silibinin; the syrup revealed antimicrobial activity against all the studied bacteria with the exception of Proteus mirabilis whereas the pills revealed activity against ESBL producing Escherichia coli. Overall, all of the studied formulations revealed to be a good source of phenolic compounds, among which milk thistle syrup presented the highest variety and concentration of flavonoids, which is possibly related to its strongest antimicrobial activity.
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Bioactive Properties of Tabebuia impetiginosa-Based Phytopreparations and Phytoformulations: A Comparison between Extracts and Dietary Supplements
Molecules, 2015Co-Authors: Tânia C S P Pires, Ana Maria Carvalho, Maria João R. P. Queiroz, Ricardo C. Calhelha, Maria Ines Dias, Lillian Barros, Isabel C.f.r. FerreiraAbstract:Tabebuia impetiginosa (Mart. ex DC.) Standl. has been used in traditional medicine for many centuries, being nowadays marketed as dried plant material (inner bark) for infusions, pills, and Syrups. The main objective of the present work was to validate its popular use through the bioactivity evaluation of the inner bark (methanolic extract and infusion) and of two different formulations (pills and syrup) also based on the same plant-material. The antioxidant activity was evaluated by in vitro assays testing free radical scavenging activity, reducing power and inhibition of lipid peroxidation in brain homogenates. The cytotoxicity was determined in four human tumor cell lines (MCF-7, NCI-H460, HeLa and HepG2, and also in non-tumor cells (porcine liver primary cells, PLP2)). Furthermore, the sample was chemically characterized regarding free sugars, organic acids, fatty acids, and tocopherols. Syrup and methanolic extract showed the highest antioxidant activity, related to their highest amount of phenolics and flavonoids. Methanolic extract was the only sample showing cytotoxic effects on the tested human tumor cell lines, but none of the samples showed toxicity in PLP2. Glucose and oxalic acid were, respectively, the most abundant sugar and organic acid in the sample. Unsaturated predominated over the saturated fatty acids, due to oleic, linoleic, and linolenic acids expression. α- and γ-Tocopherols were also identified and quantified. Overall, T. impetiginosa might be used in different phytoformulations, taking advantage of its interesting bioactive properties and chemical composition.
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synergisms in antioxidant and anti hepatocellular carcinoma activities of artichoke milk thistle and borututu Syrups
Industrial Crops and Products, 2014Co-Authors: Carla Pereira, Maria João R. P. Queiroz, Ricardo C. Calhelha, Lillian Barros, Isabel C.f.r. FerreiraAbstract:Artichoke, borututu and milk thistle are three medicinal plants well-known for their capacity to prevent oxidative stress and many liver diseases. In a previous work, we reported the bioactivity of infusions and pills based on these plants; herein, the aim was to provide scientific information about the antioxidant and anti-hepatocellular carcinoma activities of Syrups based on these medicinal plants and evaluate the synergism among the combined plants by using Syrups based on the mixed plants or prepared form the combinations of individual species. The antioxidant activity was measured by radical scavenging activity, reducing power and lipid peroxidation inhibition, while the anti-hepatocellular carcinoma activity and the hepatotoxicity were evaluated using HepG2 human cell line and a primary culture of porcine liver cells, respectively. Milk thistle syrup proved to have the highest antioxidant activity in all the assayed methods, providing the best results either in single syrup or included in mixed Syrups. Synergistic effects were the main interactions observed in the mixture of artichoke, borututu and milk thistle; mixing the Syrups based on each single plant proved to be more efficient regarding antioxidant proposals than mixing plants in the same syrup. The latter was advantageous for anti-hepatocellular carcinoma activity.
Jamie L Willems - One of the best experts on this subject based on the ideXlab platform.
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major carbohydrate polyol and oligosaccharide profiles of agave syrup application of this data to authenticity analysis
Journal of Agricultural and Food Chemistry, 2012Co-Authors: Jamie L WillemsAbstract:Nineteen pure agave Syrups representing the three major production regions and four processing facilities in Mexico were analyzed for their major carbohydrate, polyol, and oligosaccharide profiles, as well as their physicochemical properties (pH, °Brix, total acidity, percent total titratable acidity, and color). Additionally, the detection of intentional debasing of agave syrup with four commercial nutritive sweeteners (HFCS 55 and 90, DE 42 and sucrose) was afforded by oligosaccharide profiling employing both high performance anion exchange liquid chromatography with pulsed amperometric detection (HPAE-PAD) and capillary gas chromatography with flame ionization detection (CGC-FID). Results showed that the major carbohydrate and polyol in agave Syrups were fructose and inositol with mean concentrations of 84.29% and 0.38%, respectively. Oligosaccharide profiling was extremely successful for adulteration detection with detection limits ranging from 0.5 to 2.0% for the aforementioned debasing agents. Also,...
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major carbohydrate polyol and oligosaccharide profiles of agave syrup application of this data to authenticity analysis
Journal of Agricultural and Food Chemistry, 2012Co-Authors: Jamie L Willems, Nicholas H LowAbstract:Nineteen pure agave Syrups representing the three major production regions and four processing facilities in Mexico were analyzed for their major carbohydrate, polyol, and oligosaccharide profiles, as well as their physicochemical properties (pH, °Brix, total acidity, percent total titratable acidity, and color). Additionally, the detection of intentional debasing of agave syrup with four commercial nutritive sweeteners (HFCS 55 and 90, DE 42 and sucrose) was afforded by oligosaccharide profiling employing both high performance anion exchange liquid chromatography with pulsed amperometric detection (HPAE-PAD) and capillary gas chromatography with flame ionization detection (CGC-FID). Results showed that the major carbohydrate and polyol in agave Syrups were fructose and inositol with mean concentrations of 84.29% and 0.38%, respectively. Oligosaccharide profiling was extremely successful for adulteration detection with detection limits ranging from 0.5 to 2.0% for the aforementioned debasing agents. Also, all four of these possible adulterants could be detected within a single chromatographic analysis.
