TY  - JOUR
AU  - Žilić, Slađana
AU  - Delić, Nenad
AU  - Mogol, Burce Atac
AU  - Akillioglu, Gul
AU  - Serpen, Arda
AU  - Gokmen, Vural
PY  - 2014
UR  - http://rik.mrizp.rs/handle/123456789/540
AB  - BACKGROUNDThe Maillard reaction indicators furosine, hydroxymethylfurfural (HMF), acrylamide and color were determined to evaluate heat effects induced during extrusion, infrared and microwave heating of soybean. In addition, the present paper aimed to study changes in the phenolic compounds, as well as in the overall antioxidant properties of different soybean products in relation to heating at 45-140 degrees C during the processes. RESULTSSoybean proteins were highly sensible to Maillard reaction and furosine was rapidly formed under slight heating conditions during extrusion and infrared heating. Microwave heating at lower temperatures for a longer time yielded lower acrylamide levels in the final soybean products, as a result of its partial degradation. However, during infrared heating, acrylamide formation greatly increased with decreasing moisture content. After a short time of extrusion and infrared heating at 140 degrees C and microwave heating at 135 degrees C for 5min, concentrations of HMF increased to 11.34, 26.21 and 34.97 mu gg(-1), respectively. CONCLUSIONThe heating conditions caused formation of acrylamide, HMF and furosine in high concentration. The results indicate that the complex structure of soybeans provides protection of phenolic compounds from thermal degradation, and that Maillard reaction products improved the antioxidant properties of heat-treated soybean. (c) 2013 Society of Chemical Industry
PB  - Wiley-Blackwell, Hoboken
T2  - Journal of the Science of Food and Agriculture
T1  - Effects of extrusion, infrared and microwave processing on Maillard reaction products and phenolic compounds in soybean
VL  - 94
IS  - 1
SP  - 45
EP  - 51
DO  - 10.1002/jsfa.6210
ER  - 

@article{
author = "Žilić, Slađana and Delić, Nenad and Mogol, Burce Atac and Akillioglu, Gul and Serpen, Arda and Gokmen, Vural",
year = "2014",
abstract = "BACKGROUNDThe Maillard reaction indicators furosine, hydroxymethylfurfural (HMF), acrylamide and color were determined to evaluate heat effects induced during extrusion, infrared and microwave heating of soybean. In addition, the present paper aimed to study changes in the phenolic compounds, as well as in the overall antioxidant properties of different soybean products in relation to heating at 45-140 degrees C during the processes. RESULTSSoybean proteins were highly sensible to Maillard reaction and furosine was rapidly formed under slight heating conditions during extrusion and infrared heating. Microwave heating at lower temperatures for a longer time yielded lower acrylamide levels in the final soybean products, as a result of its partial degradation. However, during infrared heating, acrylamide formation greatly increased with decreasing moisture content. After a short time of extrusion and infrared heating at 140 degrees C and microwave heating at 135 degrees C for 5min, concentrations of HMF increased to 11.34, 26.21 and 34.97 mu gg(-1), respectively. CONCLUSIONThe heating conditions caused formation of acrylamide, HMF and furosine in high concentration. The results indicate that the complex structure of soybeans provides protection of phenolic compounds from thermal degradation, and that Maillard reaction products improved the antioxidant properties of heat-treated soybean. (c) 2013 Society of Chemical Industry",
publisher = "Wiley-Blackwell, Hoboken",
journal = "Journal of the Science of Food and Agriculture",
title = "Effects of extrusion, infrared and microwave processing on Maillard reaction products and phenolic compounds in soybean",
volume = "94",
number = "1",
pages = "45-51",
doi = "10.1002/jsfa.6210"
}

Žilić, S., Delić, N., Mogol, B. A., Akillioglu, G., Serpen, A.,& Gokmen, V.. (2014). Effects of extrusion, infrared and microwave processing on Maillard reaction products and phenolic compounds in soybean. in Journal of the Science of Food and Agriculture
Wiley-Blackwell, Hoboken., 94(1), 45-51.
https://doi.org/10.1002/jsfa.6210

Žilić S, Delić N, Mogol BA, Akillioglu G, Serpen A, Gokmen V. Effects of extrusion, infrared and microwave processing on Maillard reaction products and phenolic compounds in soybean. in Journal of the Science of Food and Agriculture. 2014;94(1):45-51.
doi:10.1002/jsfa.6210 .

Žilić, Slađana, Delić, Nenad, Mogol, Burce Atac, Akillioglu, Gul, Serpen, Arda, Gokmen, Vural, "Effects of extrusion, infrared and microwave processing on Maillard reaction products and phenolic compounds in soybean" in Journal of the Science of Food and Agriculture, 94, no. 1 (2014):45-51,
https://doi.org/10.1002/jsfa.6210 . .

TY  - JOUR
AU  - Žilić, Slađana
AU  - Perić, Vesna
AU  - Akillioglu, Gul
AU  - Gokmen, Vural
AU  - Serpen, Arda
PY  - 2013
UR  - http://rik.mrizp.rs/handle/123456789/475
AB  - The total and individual phenolic profiles and their contribution to antioxidant capacities of seed coats and dehulled beans of black and yellow soybeans were investigated. In addition, lipoxygenase (LOX) and peroxidase (POD) activities were also determined. Black seed coats had the highest content of total phenols, flavonoids and anthocyanins, in addition the highest catechin and protocatechin contents. On the other hand, dehulled beans from yellow soybeans had the highest levels of ferulic and p-coumaric acid content, and free and bound isoflavone content. The LOX activity was concentrated in the dehulled beans of both black and yellow soybeans, while a high POD activity that can be attributed to a dominant gene EpEp was presented in seed coats of yellow soybean genotype Galeb. Due to the high concentration of phenols, the black seed coats from soybean genotypes Black Tokio and Cornaja had the highest ABTS(center dot+)-scavenging capacity (597.46 and 486.15 mmol Trolox Eq./kg d.m., respectively). The results suggest that the black seed coat as well as dehulled bean from yellow soybeans would potentially provide sources of natural antioxidants that may play a crucial role in human health protection.
PB  - Springer, New York
T2  - European Food Research and Technology
T1  - Comparisons of phenolic compounds, isoflavones, antioxidant capacity and oxidative enzymes in yellow and black soybeans seed coat and dehulled bean
VL  - 237
IS  - 3
SP  - 409
EP  - 418
DO  - 10.1007/s00217-013-2005-y
ER  - 

@article{
author = "Žilić, Slađana and Perić, Vesna and Akillioglu, Gul and Gokmen, Vural and Serpen, Arda",
year = "2013",
abstract = "The total and individual phenolic profiles and their contribution to antioxidant capacities of seed coats and dehulled beans of black and yellow soybeans were investigated. In addition, lipoxygenase (LOX) and peroxidase (POD) activities were also determined. Black seed coats had the highest content of total phenols, flavonoids and anthocyanins, in addition the highest catechin and protocatechin contents. On the other hand, dehulled beans from yellow soybeans had the highest levels of ferulic and p-coumaric acid content, and free and bound isoflavone content. The LOX activity was concentrated in the dehulled beans of both black and yellow soybeans, while a high POD activity that can be attributed to a dominant gene EpEp was presented in seed coats of yellow soybean genotype Galeb. Due to the high concentration of phenols, the black seed coats from soybean genotypes Black Tokio and Cornaja had the highest ABTS(center dot+)-scavenging capacity (597.46 and 486.15 mmol Trolox Eq./kg d.m., respectively). The results suggest that the black seed coat as well as dehulled bean from yellow soybeans would potentially provide sources of natural antioxidants that may play a crucial role in human health protection.",
publisher = "Springer, New York",
journal = "European Food Research and Technology",
title = "Comparisons of phenolic compounds, isoflavones, antioxidant capacity and oxidative enzymes in yellow and black soybeans seed coat and dehulled bean",
volume = "237",
number = "3",
pages = "409-418",
doi = "10.1007/s00217-013-2005-y"
}

Žilić, S., Perić, V., Akillioglu, G., Gokmen, V.,& Serpen, A.. (2013). Comparisons of phenolic compounds, isoflavones, antioxidant capacity and oxidative enzymes in yellow and black soybeans seed coat and dehulled bean. in European Food Research and Technology
Springer, New York., 237(3), 409-418.
https://doi.org/10.1007/s00217-013-2005-y

Žilić S, Perić V, Akillioglu G, Gokmen V, Serpen A. Comparisons of phenolic compounds, isoflavones, antioxidant capacity and oxidative enzymes in yellow and black soybeans seed coat and dehulled bean. in European Food Research and Technology. 2013;237(3):409-418.
doi:10.1007/s00217-013-2005-y .

Žilić, Slađana, Perić, Vesna, Akillioglu, Gul, Gokmen, Vural, Serpen, Arda, "Comparisons of phenolic compounds, isoflavones, antioxidant capacity and oxidative enzymes in yellow and black soybeans seed coat and dehulled bean" in European Food Research and Technology, 237, no. 3 (2013):409-418,
https://doi.org/10.1007/s00217-013-2005-y . .

TY  - JOUR
AU  - Žilić, Slađana
AU  - Babić, Milosav
AU  - Serpen, Arda
AU  - Gokmen, Vural
AU  - Mogol, Burce Atac
AU  - Akillioglu, Gul
PY  - 2013
UR  - http://rik.mrizp.rs/handle/123456789/495
AB  - Maize grains were heated by infrared radiation for 50-100 s, than flaked and milled. The output was set to 110, 115, 120 and 140 degrees C to determine the effect of temperature on the formation of acrylamide, 5-hydroxymethylfurfural (HMF) and furosine, as well as the level of phenolic compounds in maize flour and its total antioxidant capacity (TAC). Acrylamide and HMF levels were increased as the load of the heat treatment was increased in grains, while furosine concentration was rapidly increased to an apparent maximum (34.96 mu g/g) followed by decrease during heating. Acrylamide, as well as HMF variables correlated very well with TAC of heat-treated flour (r(2) = 0.98 and 0.86). The process of infrared heating had a great influence on the reduction of phenolic compound contents. However, new antioxidants that were formed as a result of the Maillard reaction increased the total antioxidant capacity of heat-treated maize flour.
PB  - Academic Press Ltd- Elsevier Science Ltd, London
T2  - Journal of Cereal Science
T1  - Effects of infrared heating on phenolic compounds and Maillard reaction products in maize flour
VL  - 58
IS  - 1
SP  - 1
EP  - 7
DO  - 10.1016/j.jcs.2013.05.003
ER  - 

@article{
author = "Žilić, Slađana and Babić, Milosav and Serpen, Arda and Gokmen, Vural and Mogol, Burce Atac and Akillioglu, Gul",
year = "2013",
abstract = "Maize grains were heated by infrared radiation for 50-100 s, than flaked and milled. The output was set to 110, 115, 120 and 140 degrees C to determine the effect of temperature on the formation of acrylamide, 5-hydroxymethylfurfural (HMF) and furosine, as well as the level of phenolic compounds in maize flour and its total antioxidant capacity (TAC). Acrylamide and HMF levels were increased as the load of the heat treatment was increased in grains, while furosine concentration was rapidly increased to an apparent maximum (34.96 mu g/g) followed by decrease during heating. Acrylamide, as well as HMF variables correlated very well with TAC of heat-treated flour (r(2) = 0.98 and 0.86). The process of infrared heating had a great influence on the reduction of phenolic compound contents. However, new antioxidants that were formed as a result of the Maillard reaction increased the total antioxidant capacity of heat-treated maize flour.",
publisher = "Academic Press Ltd- Elsevier Science Ltd, London",
journal = "Journal of Cereal Science",
title = "Effects of infrared heating on phenolic compounds and Maillard reaction products in maize flour",
volume = "58",
number = "1",
pages = "1-7",
doi = "10.1016/j.jcs.2013.05.003"
}

Žilić, S., Babić, M., Serpen, A., Gokmen, V., Mogol, B. A.,& Akillioglu, G.. (2013). Effects of infrared heating on phenolic compounds and Maillard reaction products in maize flour. in Journal of Cereal Science
Academic Press Ltd- Elsevier Science Ltd, London., 58(1), 1-7.
https://doi.org/10.1016/j.jcs.2013.05.003

Žilić S, Babić M, Serpen A, Gokmen V, Mogol BA, Akillioglu G. Effects of infrared heating on phenolic compounds and Maillard reaction products in maize flour. in Journal of Cereal Science. 2013;58(1):1-7.
doi:10.1016/j.jcs.2013.05.003 .

Žilić, Slađana, Babić, Milosav, Serpen, Arda, Gokmen, Vural, Mogol, Burce Atac, Akillioglu, Gul, "Effects of infrared heating on phenolic compounds and Maillard reaction products in maize flour" in Journal of Cereal Science, 58, no. 1 (2013):1-7,
https://doi.org/10.1016/j.jcs.2013.05.003 . .

TY  - JOUR
AU  - Serpen, Arda
AU  - Gokmen, Vural
AU  - Žilić, Slađana
AU  - Akillioglu, Gul
AU  - Barać, Miroljub
PY  - 2012
UR  - http://rik.mrizp.rs/handle/123456789/407
AB  - The antioxidant capacity of maize proteins, wheat gluten, pea protein isolates and hydrolysates and melanoproteins (MRPs) was evaluated as a radical scavenging activity against ABTS (22-azino-bis/3-ethil-benothiazoline-6-sulfonic acid) reagent by the direct procedure. In addition, the effect of high temperature and water during thermal treatments on changes of the antioxidant capacity of proteins was investigated. The concentration of total cysteine, free sulfhydryl groups (-SH) and disulfide bonds (-S-S) were determined using Ellman's reagent, 5,5'-dithiobis (2-nitrobenzoic acid) (DTNB) and disodium 2-nitro-5-thiosulfobenzoate (NTSB2-). Wheat gluten, as the most complex protein, had higher concentration of disulfide bonds (4537 nmol/mg) and total cysteine (93.88 nmol/mg) compared to other tested proteins and showed the highest ABTS radical scavenging activity (74.39 mmol Trolox/kg). The antioxidative capacity of tested proteins was correlated negatively with free -SH group concentration and positively with total cysteine and -S-S bond concentration indicating a high effect of physical structure of a protein on its antioxidative properties. The antioxidant activity of melanoproteins formed in pea protein isolate/glucose model system during heating was threefold higher than that of initial pea protein. However, the highest amount of furosine was also formed in this model system under the same heating conditions.
PB  - Elsevier Science Bv, Amsterdam
T2  - Food Research International
T1  - Effects of isolation, enzymatic hydrolysis, heating, hydratation and Maillard reaction on the antioxidant capacity of cereal and legume proteins
VL  - 49
IS  - 1
SP  - 1
EP  - 6
DO  - 10.1016/j.foodres.2012.06.031
ER  - 

@article{
author = "Serpen, Arda and Gokmen, Vural and Žilić, Slađana and Akillioglu, Gul and Barać, Miroljub",
year = "2012",
abstract = "The antioxidant capacity of maize proteins, wheat gluten, pea protein isolates and hydrolysates and melanoproteins (MRPs) was evaluated as a radical scavenging activity against ABTS (22-azino-bis/3-ethil-benothiazoline-6-sulfonic acid) reagent by the direct procedure. In addition, the effect of high temperature and water during thermal treatments on changes of the antioxidant capacity of proteins was investigated. The concentration of total cysteine, free sulfhydryl groups (-SH) and disulfide bonds (-S-S) were determined using Ellman's reagent, 5,5'-dithiobis (2-nitrobenzoic acid) (DTNB) and disodium 2-nitro-5-thiosulfobenzoate (NTSB2-). Wheat gluten, as the most complex protein, had higher concentration of disulfide bonds (4537 nmol/mg) and total cysteine (93.88 nmol/mg) compared to other tested proteins and showed the highest ABTS radical scavenging activity (74.39 mmol Trolox/kg). The antioxidative capacity of tested proteins was correlated negatively with free -SH group concentration and positively with total cysteine and -S-S bond concentration indicating a high effect of physical structure of a protein on its antioxidative properties. The antioxidant activity of melanoproteins formed in pea protein isolate/glucose model system during heating was threefold higher than that of initial pea protein. However, the highest amount of furosine was also formed in this model system under the same heating conditions.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "Food Research International",
title = "Effects of isolation, enzymatic hydrolysis, heating, hydratation and Maillard reaction on the antioxidant capacity of cereal and legume proteins",
volume = "49",
number = "1",
pages = "1-6",
doi = "10.1016/j.foodres.2012.06.031"
}

Serpen, A., Gokmen, V., Žilić, S., Akillioglu, G.,& Barać, M.. (2012). Effects of isolation, enzymatic hydrolysis, heating, hydratation and Maillard reaction on the antioxidant capacity of cereal and legume proteins. in Food Research International
Elsevier Science Bv, Amsterdam., 49(1), 1-6.
https://doi.org/10.1016/j.foodres.2012.06.031

Serpen A, Gokmen V, Žilić S, Akillioglu G, Barać M. Effects of isolation, enzymatic hydrolysis, heating, hydratation and Maillard reaction on the antioxidant capacity of cereal and legume proteins. in Food Research International. 2012;49(1):1-6.
doi:10.1016/j.foodres.2012.06.031 .

Serpen, Arda, Gokmen, Vural, Žilić, Slađana, Akillioglu, Gul, Barać, Miroljub, "Effects of isolation, enzymatic hydrolysis, heating, hydratation and Maillard reaction on the antioxidant capacity of cereal and legume proteins" in Food Research International, 49, no. 1 (2012):1-6,
https://doi.org/10.1016/j.foodres.2012.06.031 . .

TY  - JOUR
AU  - Serpen, Arda
AU  - Gokmen, Vural
AU  - Akillioglu, Gul
AU  - Žilić, Slađana
AU  - Vančetović, Jelena
PY  - 2012
UR  - http://rik.mrizp.rs/handle/123456789/423
AB  - In this study, the contents of total phenolics, flavonoids, anthocyanins, beta-carotene, and lutein as well as free, conjugated, and insoluble bound phenolic acids were determined in whole kernels of 10 different colored maize genotypes. In addition, the antioxidant activity was evaluated as radical scavenging activity with ABTS (2,2-azino-bis/3-ethil-benothiazoline-6-sulfonic acid) and DPPH (2,2-diphenyl-1-picrylhydrazyl) reagents. Generally, considerable differences in phytochemical contents and antioxidant capacity were observed between the genotypes. The beta-carotene and lutein contents ranged from 0 to 2.42 mg/kg d.m. and from 0 to 13.89 mg/kg d.m., respectively, whereas the total anthocyanin contents of anthocyanin-rich colored maize genotypes ranged from 2.50 to 696.07 mg CGE/kg d.m. (cyanidin 3-glucoside equivalent) with cyanidin 3-glucoside (Cy-3-Glu) as the most dominant form. The light blue ZPP-2 selfed maize genotype has a higher content of total phenolics, flavonoids, and ferulic acid as compared to other tested maize and the highest ABTS radical scavenging activity.
PB  - Amer Chemical Soc, Washington
T2  - Journal of Agricultural and Food Chemistry
T1  - Phenolic Compounds, Carotenoids, Anthocyanins, and Antioxidant Capacity of Colored Maize (Zea mays L.) Kernels
VL  - 60
IS  - 5
SP  - 1224
EP  - 1231
DO  - 10.1021/jf204367z
ER  - 

@article{
author = "Serpen, Arda and Gokmen, Vural and Akillioglu, Gul and Žilić, Slađana and Vančetović, Jelena",
year = "2012",
abstract = "In this study, the contents of total phenolics, flavonoids, anthocyanins, beta-carotene, and lutein as well as free, conjugated, and insoluble bound phenolic acids were determined in whole kernels of 10 different colored maize genotypes. In addition, the antioxidant activity was evaluated as radical scavenging activity with ABTS (2,2-azino-bis/3-ethil-benothiazoline-6-sulfonic acid) and DPPH (2,2-diphenyl-1-picrylhydrazyl) reagents. Generally, considerable differences in phytochemical contents and antioxidant capacity were observed between the genotypes. The beta-carotene and lutein contents ranged from 0 to 2.42 mg/kg d.m. and from 0 to 13.89 mg/kg d.m., respectively, whereas the total anthocyanin contents of anthocyanin-rich colored maize genotypes ranged from 2.50 to 696.07 mg CGE/kg d.m. (cyanidin 3-glucoside equivalent) with cyanidin 3-glucoside (Cy-3-Glu) as the most dominant form. The light blue ZPP-2 selfed maize genotype has a higher content of total phenolics, flavonoids, and ferulic acid as compared to other tested maize and the highest ABTS radical scavenging activity.",
publisher = "Amer Chemical Soc, Washington",
journal = "Journal of Agricultural and Food Chemistry",
title = "Phenolic Compounds, Carotenoids, Anthocyanins, and Antioxidant Capacity of Colored Maize (Zea mays L.) Kernels",
volume = "60",
number = "5",
pages = "1224-1231",
doi = "10.1021/jf204367z"
}

Serpen, A., Gokmen, V., Akillioglu, G., Žilić, S.,& Vančetović, J.. (2012). Phenolic Compounds, Carotenoids, Anthocyanins, and Antioxidant Capacity of Colored Maize (Zea mays L.) Kernels. in Journal of Agricultural and Food Chemistry
Amer Chemical Soc, Washington., 60(5), 1224-1231.
https://doi.org/10.1021/jf204367z

Serpen A, Gokmen V, Akillioglu G, Žilić S, Vančetović J. Phenolic Compounds, Carotenoids, Anthocyanins, and Antioxidant Capacity of Colored Maize (Zea mays L.) Kernels. in Journal of Agricultural and Food Chemistry. 2012;60(5):1224-1231.
doi:10.1021/jf204367z .

Serpen, Arda, Gokmen, Vural, Akillioglu, Gul, Žilić, Slađana, Vančetović, Jelena, "Phenolic Compounds, Carotenoids, Anthocyanins, and Antioxidant Capacity of Colored Maize (Zea mays L.) Kernels" in Journal of Agricultural and Food Chemistry, 60, no. 5 (2012):1224-1231,
https://doi.org/10.1021/jf204367z . .