Farklı Oranlarda Menengiç İlavesinin Dondurmanın Fiziksel, Kimyasal, Duyusal Özellikleri ve Antioksidan Aktivitesi Üzerine Etkisi

Menengiç (Pistacia terebinthus), antioksidan, antimikrobiyal, anti-enflamatuar ve sitotoksik aktivitesi olan birçok biyoaktif bileşen içermektedir. Menengiç, Antep fıstığı (Pistacia vera) ile aynı familyadadır ancak Antep fıstığı birçok gıdada kullanılan yaygın bir aroma olmasına rağmen, menengiç tüketimi çerez ve menengiç kahvesi yapımıyla sınırlıdır. Bu çalışmada amacımız menengici zengin fenolik içeriğiyle alternatif bir aroma seçeneği olarak dondurmaya ilave etmektir. Bu amaçla menengiç 125 °C’de 40 dk kavrulduktan sonra dondurmaya 4 farklı oranda (%1, 2, 3 ve 5) ilave edilmiştir. Dondurma örneklerinin fiziksel, kimyasal ve duyusal özellikleri, antioksidan aktivite ve toplam fenolik miktarları menengiç içermeyen kontrolle kıyaslanmıştır. Menengiç ilavesi dondurma örneklerinin pH değerini düşürmüş, toplam kuru madde, yağ ve kül miktarını artırmış, erime süresini uzatmış, fakat viskoziteyi değiştirmemiştir. Antioksidan aktive menengiç oranındaki artışla artmıştır. Toplam fenolik miktarı 21–96 mg/kg arasında değişmiş ve artan menengiç oranına göre toplam fenolik madde içeriği de artış göstermiştir. %1 menengiç içeren dondurmaların duyusal analiz sonuçları genel olarak diğer örneklerden daha yüksek skor alarak kontrole benzer bulunmuştur.

Antioxidant activity and polyphenol composition of Pistacia terebinthus fruit from Tessala (Western Algeria)

Background: Consumption of traditional herbal beverages has been generally increased in the last decades, Terebinth coffee, known as ‘‘menengic coffee’’ in Turkish, is one of the most consumed herbal coffees in Turkey, turpentine tree is one of the components of the Mediterranean bush, particularly in Algeria, known as Betoum el Kiffan is largely used as food and in traditional medicine. Aims: In this study, Total phenol, flavonoid content, and antioxidant activity of three extracts of Pistacia trebinthus fruit growing in Algeria was measured using radical scavenging activity tests and metal-related tests including, ferric-reducing antioxidant power (FRAP). The chemical composition profile of the fruits and the coffee brands was identified by thin-layer chromatography, the effects of roasting method of this fruit was rivaled also. Materials and Methods: The total phenolic content of the extracts was determined using the Folin-Ciocalteu method. All extracts of the terebinth fruits and coffee brands displayed a high DPPH scavenging effect. Results: The results of the ferric-reducing antioxidant power show that the reduction capacity is proportional to the increase in the concentration of the samples. All the extracts of the plant exhibit antioxidant activities lower than those of the reference product besides the infusion extract of the P. terebinthus roasted coffee, which is the most active with an optical density of 1.68 nm at a concentration of 400 μg/mL. The chromatography results show that the various extracts of Pistacia terebinthus fruit carry a large number of polyphenols, in particular the carboxylic acids phenols. Conclusions: The plant can be considered as a coffee substitute and opens up promising avenues for the food and pharmaceutical industry in Algeria. Keywords: Antioxidant, Pistacia terebinthus, Coffee, FRAP, polyphenol.

Pharmacological Investigation of Genus Pistacia

Several plants in the genus Pistacia are used in the treatment of various pathogenic and non-pathogenic disorders. Especially important are the major species belonging to this genus such as Pistacia lentiscus, Pistacia atlantica, Pistacia vera, Pistacia terebinthus, and Pistacia khinjuk, among others; these have been reported for their potential benefits both in medical and commercial purposes. In addition, members of this genus exhibit numerous ethnomedicinal uses, such as analgesic, anti-inflammatory, anticancer, antimicrobial, antihypertension, antihyperlipidemic, antiviral, and antiasthma. In light of these potential uses, the present chapter aimed to collect and summarize the literature about all of this medicinal information. Accordingly, this chapter focuses on the pharmacological uses and benefits of the genus Pistacia, especially those related to health issues.

Genetic Diversity and Relationships of Terebinth (Pistacia terebinthus L.) Genotypes Growing Wild in Turkey

Genetic diversity and relationships of 54 wild-grown terebinths (Pistacia terebinthus L.) were determined using 40 SSR (simple sequence repeat) markers (38 in silico polymorphic SSR markers and 2 SSR markers). In silico polymorphic SSR analysis, 430 alleles were identified. The number of alleles per locus ranged from 3 to 25 with a mean value of 11 alleles per locus. The values of polymorphism information content (PIC) ranged from 0.34 (CUPOhBa4344) to 0.91 (CUPSiBa4072) with a mean PIC value of 0.68. Genetic distances were estimated according to the UPGMA (Unweighted Pair Group Method with Arithmetic Average), the Structure, and Principal Coordinates (PCoA) based clustering. The structure analysis and UPGMA clustering of the genotypes depicted two major clusters. PCoA results supported cluster analysis results. The dendrogram revealed two major clusters. Forty-two samples were obtained from the Kazankaya canyon and 12 samples from the Karanlıkdere region. The two regions are 130 km apart from each other but in a dendrogram, we did not find geographical isolation. The results proved the efficiency of SSRs for genetic diversity analysis in the terebinth. Based on the results, SSRs can be applied as a trustworthy tool for the evaluation of genetic diversity in terebinth genotypes. Molecular analysis on the terebinth genotypes in this study will promote the germplasm collection and the selection of the populations in future studies on terebinths for genetic mapping, genetic diversity, germplasm characterization, and rootstock breeding.

Seasonal variation of fatty and essential oil in terebinth (Pistacia terebinthus L.) fruit

A member of Anacardiaceae family, terebinth (Pistacia terebinthus L.) is a perennial tree that is evergreen. Terebinth is spread on a very wide area in Turkey, from the Mediterranean costs to South-Eastern Anatolia. In the present study, to determine seasonal variation of fatty oil and essential oil in terebinth fruits, harvests were made when the fruit colour was Green (GF), Red (RF), Red-Black (RBF) and Black (BF). Upon ripening, fatty oil rate in the fruit raised from 13.40% to 37.08%, while essential oil rate reduced from 0.116% to 0.082%. In all growth periods, oleic, linoleic and palmitic acids made-up the main composition of the oil, and through growth there was increase in the amounts of oleic and palmitic oil acids while a decrease was reported in linoleic acid rate. In terms of essential oil compounds, α- pinene, limonene, p-cymen-8-ol and p-anisaldehyde composed the main compounds, the highest α- pinene rate was observed during BF period as 37.23%, the highest limonene rate was observed during RBF period as 22.01%, while the highest p-cymen-8-ol and panisaldehyde rates have been observed during the GF harvest period by 11.29% and 7.25%, respectively. In conclusion is that the fruit should be harvested during the black fruit colour, when the fruit is fully ripened, in order to get a good quality fruit and aroma and people picking the fruit from nature should be trained about this.