
Ebru PelvanTUBITAK Marmara Research Center · Food Institute
Ebru Pelvan
PhD
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34
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Introduction
Publications
Publications (34)
Recently, the development of functional beverages has been enhanced to promote health and nutritional well-being. Thus, the fermentation of plant foods with lactic acid bacteria can enhance their antioxidant capacity and others like anti-inflammatory activity, which may depend on the variations in the total content and profile of (poly)phenols. The...
Echinacea purpurea L. (EP) preparations are globally popular herbal supplements known for their medicinal benefits, including anti-inflammatory activities, partly related to their phenolic composition. However, regarding their use for the management of inflammation-related intestinal diseases, the knowledge about the fate of orally ingested constit...
Prevention of COVID-19 is of paramount importance for public health. Some natural extracts might have the potential to suppress COVID-19 infection. Therefore, this study aimed to design a standardised, efficient, and safe chewable tablet formulation (with propolis and three herbal extracts) for possible prevention against two variants (Wuhan B.1.36...
A broad range of evidence has confirmed that natural products and essential oils might have the potential to suppress COVID-19 infection. Therefore, this study aimed to develop an oral/throat spray formulation for prophylactic use in the oral cavity or help treatment modalities. Based on a reference survey, several essential oils, a cold-pressed oi...
Medicinal herbs and their essential oils are used in human health promotion and disease prevention since ancient times. In the last two decades, many studies have been carried out to both identify bioactive compounds in medicinal herbs and derived essential oils and to examine their biological effects in experimental models; clinical trials, howeve...
There is an error in Table 2 in the published article, Journal of Food Bioactives, 2021;13:93–101, doi: 10.31665/JFB.2021.13263. The correct value in column “mg/100 g” under “D-glucose” is “59.50 ± 7.80”, not “9.50 ± 7.80”. The authors have included a corrected version of the table below.
Type 2 diabetes (T2D) is one of the fast growing diet-related chronic diseases throughout the world. Tea contains several bioactive compounds, some of which render health benefits. Black tea polysaccharides (BTPS), extracted from low grade quality tea leaves, after processing, were examined for their in-vitro antidiabetic activities (α-glucosidase...
Bu çalışmanın amacı, fındığın içerdiği polifenolik maddelerin fraksiyonlarKına ayrılması ve elde edilen fraksiyonların karakterizasyonlarının gerçekleştirilmesidir. Bu amaçla, fındığın fenolik maddeleri %80 (v/v) asetonla ekstrakte edilerek kolona verilmiştir. Düşük molekül ağırlıklı (LMW) polifenolik maddeler etanol, yüksek molekül ağırlıklı (HMW)...
Type-2 diabetes (T2D) is the most common type of chronic disease in adults and accounts for around 90% of all cases of diabetes. Therefore, developing dietary supplements from natural sources, such as teas, is of great interest. Seven diet groups together with a parallel control group were used for three periods of 16 weeks in total [stabilization...
Type-2 diabetes (T2D) is the most common type of chronic disease in adults and accounts for around 90% of all cases of diabetes. Therefore, developing dietary supplements from natural sources, such as teas, is of great interest. Seven diet groups together with a parallel control group were used for three periods of 16 weeks in total [stabilization...
Procuring valuable bioactive compounds from low quality green tea is of great interest. Green tea polysaccharides (GTPS), obtained from low quality tea leaves, were examined for their yield, monosaccharide composition, total phenolic content, antioxidant potential, and structures as well as molecular weight distribution and in vitro anti-diabetic a...
Antep, Siirt ve Mardin yörelerinde yetişen bıttım ve fıstık örnekleri toplam yağ içeriği, yağ asidi, sterol, tokol kompozisyonları, toplam fenolik madde miktarları ve antioksidan aktiviteleri (oksijen radikali absorbans kapasitesi-ORAC) yönünden incelenmiştir. Örneklerin yağ miktarlarının 50.33 ile 54.00 g/100 g arasında değiştiği tespit edilmiştir...
The phenolic profiles and antioxidant status of hazelnut samples [natural (raw) hazelnut, roasted hazelnut, and roasted hazelnut skin] were compared. Free and bound (ester-linked and glycoside-linked) phenolic acids were examined using liquid chromatography-tandem mass spectrometry (LC-MS/MS). Comprehensive identification of phenolics was carried o...
Cumulative degree of perfection (CDP), cumulative carbon dioxide emission (CCO2E) and renewability indicator (RI) are employed as tools to assess sustainability of packaged black tea, instant tea and ice tea production processes and valorization of their waste. The black tea production process, when there is no waste, had the highest CDP and the re...
Hypercholesterolemia is a common condition in which the risk for the development of cardiovascular disease (CVD) is increased. Due to their hypocholesterolemic effects, phytosterols are considered to be effective in the prevention of CVD, particularly coronary heart disease. The aim of study was to investigate the cardio-protective effects of phyto...
Natural (raw) hazelnut was extracted with 80% (v/v) acetone to obtain crude phenolic extract that was then fractionated for elution of low-molecular weight (LMW) and high-molecular weight (HMW) fractions. LMW fraction was further purified (LWM-FP) to remove sugars and organic acids. The crude extract and its fractions were determined by measuring t...
Various instant teas produced differently from black tea [freeze-dried instant tea (FDIT), spray-dried instant tea (SDIT), and decaffeinated instant tea (DCIT)], were compared for their differences in volatile compounds as well as descriptive sensory analysis (DSA). A total of 63 volatile compounds in all tea samples (eight aldehydes, ten alcohols,...
Pomegranates are one of the main highly valuable sources of ellagitannins. Despite the potential health benefits of these compounds, reliable data on their content in pomegranates and derived extracts and food products is lacking, as it is usually underestimated due to their complexity, diversity, and lack of commercially available standards. This...
BACKGROUND
The antioxidative effects of the traditional grape-based beverage, hardaliye, were investigated with a 40-day randomized controlled clinical trial on 89 healthy adults. Subjects were randomly divided into three groups: high hardaliye (HH), low hardaliye (LH) and control group. HH and LH groups consumed 500 mL and 250 mL hardaliye per day...
The low-quality black tea was extracted at 27 different conditions using a lab-scale supercritical fluid extraction system according to four factor, three level Box–Behnken design [pressure (150–450 bar), temperature (40–80 °C), modifier flow rate (0.5–1.0 ml/min), and ethanol concentration in aqueous solution (75–100%)] at constant CO2 flow rate (...
Two types of instant teas produced from low- and high-quality black teas were examined for their proximate composition, dietary fiber, minerals, water-soluble vitamins, total phenolic content, various antioxidant assays, phenolics (flavanols, condensed phenolics, and phenolic acids), alkoloids, and carotenoids as well as taste-active compounds (sug...
Grape seed oils of seven native Turkish cultivars (namely Atfi, Mazruna, Black Kerküş, Zeyti, Verdani, Karfoki, and Kerküş) were evaluated for their fatty acids, tocols, phytosterols as well as total phenolics and oxygen radical absorbance capacity (ORAC) values. Among the fatty acids, linoleic acid (18:2ω6) was the most abundant (56.38–68.56%), fo...
Seven grades of black tea [high-quality black tea (grades 1-3) and low-quality black tea (grades 4-7)], processed by ÇAYKUR Tea Processing Plant (Rize, Turkey), were examined for their proximate composition, dietary fiber, minerals, and water-soluble vitamins as well as total phenolic content, various antioxidant assays, phenolics (flavanols, alkol...
Seven grades of black tea [high-quality black tea (grades 1-3) and low-quality black tea (grades 4-7)], processed by ÇAYKUR Tea Processing Plant (Rize, Turkey), were compared for their differences in descriptive sensory analysis (DSA), aroma-active compounds (volatile compounds), and taste-active compounds (sugar, organic acid, and free amino acid...
The effect of roasting on the antioxidant status and phenolic profiles of seven commercial Turkish hazelnut varieties (namely, Çakıldak, Foşa, Karafındık, Mincane, Palaz, Sivri, and Tombul) was assessed. Samples were examined for their total phenolics, oxygen radical absorbance capacity (ORAC) values, condensed tannins, and phenolic acids (free and...
A total of eighteen natural and roasted hazelnut varieties (amongst which only Tombul variety is classified as
prime quality), grown in the Giresun province of Turkey, were compared for their differences in descriptive
sensory analysis (DSA), electronic nose (e-nose) data and chemometrics. Differences in some descriptive of
DSA between natural and...
The levels and compositions of fat-soluble bioactives such as fatty acids, tocols, phytosterols, and sphingolipids present in 12 nut oils (almond, Brazil nut, cashew, chestnut, hazelnut, heartnut, macadamia, peanut, pecan, pine nut, pistachio, and walnut) are reported and compared. Meeting the recommended daily intake of vitamin E and phytosterols...
The effect of roasting on taste-active components of 18 native hazelnut varieties, grown in the Giresun province of Turkey, was assessed. Samples were examined for their sugars, organic acids, condensed tannins, and free phenolic acids. Six sugars (fructose, glucose, sucrose, myo-inositol, raffinose, and stachyose), seven organic acids (oxalic, mal...
A total of 18 natural and roasted hazelnut varieties (namely, Aci, Cavcava, Cakildak, Foşa, Ham, Incekara, Kalinkara, Kan, Karafindik, Kargalak, Kuş, Mincane, Palaz, Sivri, Tombul, Uzunmusa, Yassi Badem, and Yuvarlak Badem), grown in the Giresun province of Turkey, were compared for their differences in oil content and fatty acid profiles. The oil...