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EFFECT OF WHITE MULBERRY (Morus alba) LEAVES AND PULP ON THE ANTIOXİDANT AND ANTIDIABETIC ACTIVITY OF WHITE AND WHOLE WHEAT BREAD

Year 2020, Volume: 45 Issue: 5, 977 - 988, 19.08.2020
https://doi.org/10.15237/gida.GD20039

Abstract

In the study, freeze-dried white mulberry pulp (10%) and leaf (3%) were used in the production of powdered bread wheat flour and whole wheat flour bread. Total amount of phenolic substances was determined as the highest and lowest 48.26±5.40 mg/100 g GAE, 18.50±1.36 mg/100 g GAE in mulberry leaf whole wheat flour and mulberry leaf bread wheat flour, respectively. Bread variety with the highest antioxidant activity was the whole wheat flour bread with mulberry leaves value of 3.29±0.33 µM TEAC/g. Antidiabetic activity, highest and lowest α-glycosidase and α-amylase enzyme inhibition were detected in whole wheat flour with mulberry leaves and bread wheat flour. α-glycosidase and α-amylase enzyme inhibition values of acarbose were found to be 69.00% and 78.30%. It was concluded that white mulberry leaves and whole wheat bread with mulberry leaves could be appropriate for the purpose as an alternative to the diabetics’ drug with acarbose active ingredient.

References

  • Abirami, A., Nagarani, G., Siddhuraju, P. (2014). In vitro antioxidant, anti-diabetic, cholinesterase and tyrosinase inhibitory potential of fresh juice from Citrus hystrix and Citrus maxima fruits. Food Science and Human Wellness, 3:16–25.
  • Akyurt, B. (2014). Ülkemizde tüketilen bazı yaprakların antioksidan ve antidiyabetik aktivitelerinin belirlenmesi. Erciyes Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı, Yüksek Lisans Tezi, Kayseri, Türkiye, 64 s.
  • Aslan M., Orhan N., Deliorman-Orhan D., Ergun F. (2010). Hypoglycemic activity and antioxidant potential of some medicinal plants traditionally used in Turkey for diabetes.J Ethnopharmacol, 128: 384-389.
  • Brand-Miller, J.C., Hayne, S., Petocz, P., Colaguri, S. (2003). Low glycemic index diets in the management of diabetes: a meta-analysis of randomized controled trials. Diabetes Care, 26(8): 2261-2267.
  • Brand-Williams, W., Cuvelier, M.E., Berset, C.L.W.T. (1995). Use of a free radical method to evaluate antioxidant activity. LWT-Food Sci Technol, 28(1): 25-30.
  • Burnaz, N. A., Ertop, M. H., Karataş, Ş. M. (2018). Tıbbi ve aromatik bitkilerin kullanimi ile ekmeğin fenolik madde içeriğinin zenginleştirilmesi. GIDA, 43(2):240-249.
  • Büyükbalci, A., El, S.N. (2008). Determination of in vitro antidiabetic effects, antioxidant activities and phenol contents of some herbal teas.Plant Food Hum Nutr, 63(1): 27-33.
  • Coe, S., Ryan, L.(2016). White bread enriched with polyphenol extracts shows no effect on glycemic response or satiety, yet may increase postprandial insulin economy in healthy participants.Nutr Res, 36(2):193-200.
  • Das, L., Raychaudhuri, U., Chakraborty, R. (2012). Supplementation of common white bread by coriander leaf powder. Food Sci Biotechnol, 21: 425-433.
  • Dinççağ, N.(2011). Diabetes mellitus tanı ve tedavisinde güncel durum. İç Hastalıkları Dergisi, 18(4):181-223.
  • Dziki, D., Różyło, R., Dziki, U.G., Świeca, M. (2014). Current trends in the enhancement of antioxidant activity of wheat bread by the addition of plant materials rich in phenolic compounds.Trends Food Sci Tech, 40:48-61.
  • El-Megeid, A. A. A., AbdAllah, I. Z. A., Elsadek, M. F., El-Moneim, Y. F. A. (2009). The protective effect of the fortified bread with green tea against chronic renal failure induced by excessive dietaryarginine in male albino rats. World J Dairy Food Sci, 4:107-117.
  • Ercan, P. (2009). Bazı gıdalarda ve farklı koenzim Q10 preparatlarıyla zenginleştirilmiş gıdalarda in vitro koenzim Q10 biyoyararlılığının saptanması, Ege Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, İzmir, 94 s.
  • Erdoğan, S. (2010). Elma posası tozunun antioksidan aktivitesi ile fenolik bileşenlerinin belirlenerek ekmek yapımında kullanım olanaklarının araştırılması. Namık Kemal Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Doktora Tezi, Kayseri, Türkiye, 140 s.
  • Galanakis, C. M. (ed.). (2018). Polyphenols: Properties, recovery and applications. Woodhead Publishing. the USA, 456 p. Garcia Y.D., Valles B.S., Lobo A.P. (2009). Analytical methods phenolic and antioxidant composition of by-products from the cider industry: Apple pomace. Food Chem, 117:731–738.
  • Gonçalves, R., Mateus, N., de-Freitas, V. (2011). Influence of carbohydrates on the interaction of procyanidin B3 with trypsin.J Agr Food Chem, 59: 11794–11802.
  • IDF Diabetes Atlas-9th Edition. (2019). (https://diabetesatlas.org/) Erişim tarihi: 16.01.20
  • Kamiloglu, S., Ozkan, G., Isik, H., Horoz, O., Van Camp, J., Capanoglu, E. (2017). Black carrot pomace as a source of polyphenols for enhancing the nutritional value of cake: An in vitro digestion study with a standardized static model.Lebenson Wiss Technol, 77: 475-481
  • Karakaya, S., El, S.N. (2006). Total phenols and antioxidant activities of some herbal teas and in vitro bioavailability of black tea polyphenols, Ziraat Fakültesi Dergisi, 23(1):1-8.
  • Kilci, A., Gocmen, D. (2014). Phenolic acid composition, antioxidant activity and phenolic content of tarhana supplemented with oat flour. Food Chem, 151: 547–553
  • Koh, L.W., Wong, L.L., Loo, Y.Y., Kasapis, S., Huang, D. (2010). Evaluation of different teas against starch digestibility by mammalian glycosidases. J Agr Food Chem, 58:148–154.
  • Küçükyıldırım, T. (2017). Beyaz dut ekstraktlarının antioksidan aktivitelerinin belirlenmesi. Trakya Üniversitesi Fen Bilimleri Enstitüsü, Kimya Anabilim Dalı Yüksek Lisans Tezi, Tekirdağ, Türkiye, 79 s.
  • Lee, E.Y., Kaneko, S., Jutabha, P.(2015). Distinct action of the α-glucosidase inhibitor miglitolon SGLT3, enteroendocrine cells, and GLP1 secretion.J Endocrinol, 224:205–214.
  • Lim, H. S., Park, S. H., Ghafoor, K., Hwang, S. Y., Park, J. (2011). Quality and antioxidant properties of bread containing turmeric (Curcuma longa L.) cultivated in South Korea. Food Chem, 124: 1577-1582.
  • Lima, C.F., Fernandes-Ferreira, M., Pereira-Wilson, C. (2006). Phenolic compounds protect hepg2 cells from oxidative damage: Relevance of glutathione levels.Life Sci, 79 (21): 2056-2068.
  • Liu, J., Lu, J. F., Kan, J., Wen, X.Y., Jin, C.H. (2014). Synthesis, characterization and in vitro anti-diabetic activity of catechin grafted inulin.Int J Biol Macromol, 64:76-83.
  • Marles R.J., Farnsworth N.R. (1995). Antidiabetic plants and their active constituents. Phytomed, 2(2):137-189.
  • McDougall G.J., Dobson P., Smith P. (2005). Assessing potential bioavailability of raspberry anthocyanins using an in vitro digestion system. J Agr Food Chem, 53: 5896–5904.
  • Meral, R., Doğan, İ.S. (2012). Karadut (Morus nigra) katkılı ekmeğin antioksidan aktivitesi ve fenolik kompozisyonu. Iğdır Üni. Fen Bilimleri Enstitüsü Dergisi, 2(4):43-48.
  • Natic M.M., Dabić D.C., Papetti A. (2015). Analysis and characterisation of phytochemicals in mulberry (Morus alba L.) fruits grown in Vojvodina, North Serbia J Food Chem, 171:128-136.
  • Palafox‐Carlos, H., Ayala‐Zavala, J. F., González‐Aguilar, G.A. (2011). The role dietary ffiber in the bioaccessibility and bioavailability of fruit and vegetable antioxidants. J Food Sci, 76(1): R6-R15.
  • Papamichou, D., Panagiotakos, D.B., Itsiopoulos, C. (2019) Dietary patterns and management of type 2 diabetes: A systematic review of randomised clinical trials. Nutr Metab Cardiovasc Diseases, 29(6):531-543.
  • Peng, X., Ma, J., Cheng, K.W., Jiang, Y., Chen, F., Wang, M. (2010). The effects of grape seed extract fortification on the antioxidant activity and quality attributes of bread. Food Chem, 119(1): 49-53.
  • Rodriguez, M. M., Rodriguez, A., Mascheroni, R. H. (2015). Color, texture, rehydration ability and phenolic compounds of plums partially osmodehydrated and finish- dried by hot air. J Food Process Pres, 39:2647– 2662.
  • Tsai, P.J., Delva, L., Yu, T.Y., Huang, Y.T., Dufosse, L.(2005). Effect of sucrose on the anthocyanin and antioxidant capacity of mulberry extract during high temparature heating. Food Res Int, 38:1059-1065.
  • Tucci, S.A., Boyland E.J., Halford, J.C.G. (2010). The role of lipid and carbohydrate digestive enzyme inhibitors in the managemenet of obesity: a review current and emerging therapeutic agents. Diabetes Metab Syndrome and Obes: Targets and Therapy, 3:125-143.
  • Vadivel, V., Nandety, A., Biesalski, H.K. (2011). Antioxidant potential and health relevant functionality of traditionally processed Cassia hirsute L. seeds: An Indian underutilized food legume.Plant Food Hum Nutr. 66: 245–253.
  • Yun, J.W. (2010). Possible anti-obesity therapeutics from nature-A review, Phytochem, 71(14-15): 1625-1641.

BEYAZ VE TAM BUĞDAY UNLU EKMEK ÇEŞİTLERİNE EKLENEN BEYAZ DUT (Morus alba) YAPRAK VE POSASININ ANTİOKSİDAN VE ANTİDİYABETİK AKTİVİTE ÜZERİNE ETKİSİ

Year 2020, Volume: 45 Issue: 5, 977 - 988, 19.08.2020
https://doi.org/10.15237/gida.GD20039

Abstract

Çalışmada, dondurularak kurutulmuş beyaz dut posası (%10) ile yaprağı (%3) toz halinde ekmeklik buğday unlu ve tam buğday unlu ekmek üretiminde kullanılmıştır. Toplam fenolik madde miktarı en yüksek ve en düşük sırasıyla 48.26±5.40 mg/100 g GAE, 18.50±1.36 mg/100 g GAE olarak dut yapraklı tam buğday unlu ve dut yapraklı ekmeklik buğday unlu ekmeklerde tespit edilmiştir. Antioksidan aktivitesi en yüksek ekmek çeşidi, 3.29±0.33 µM TEAC/g değeri ile dut yapraklı tam buğday unlu ekmeği olmuştur. Antidiyabetik aktivite, en yüksek ve en düşük α-glikosidaz ve α-amilaz enzim inhibisyonu sırasıyla dut yapraklı tam buğday unlu ve kontrol grup ekmeklik buğday unlu ekmeklerde saptanmıştır. Akarbozun α-glikosidaz ve α-amilaz enzim inhibisyon değerleri %69.00 ve %78.30 bulunmuştur. Akarboz etken maddeli ilaca alternatif olarak beyaz dut yaprağının ve dut yapraklı tam buğday unlu ekmeğin amaca uygun olabileceği sonucuna ulaşılmıştır.

References

  • Abirami, A., Nagarani, G., Siddhuraju, P. (2014). In vitro antioxidant, anti-diabetic, cholinesterase and tyrosinase inhibitory potential of fresh juice from Citrus hystrix and Citrus maxima fruits. Food Science and Human Wellness, 3:16–25.
  • Akyurt, B. (2014). Ülkemizde tüketilen bazı yaprakların antioksidan ve antidiyabetik aktivitelerinin belirlenmesi. Erciyes Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı, Yüksek Lisans Tezi, Kayseri, Türkiye, 64 s.
  • Aslan M., Orhan N., Deliorman-Orhan D., Ergun F. (2010). Hypoglycemic activity and antioxidant potential of some medicinal plants traditionally used in Turkey for diabetes.J Ethnopharmacol, 128: 384-389.
  • Brand-Miller, J.C., Hayne, S., Petocz, P., Colaguri, S. (2003). Low glycemic index diets in the management of diabetes: a meta-analysis of randomized controled trials. Diabetes Care, 26(8): 2261-2267.
  • Brand-Williams, W., Cuvelier, M.E., Berset, C.L.W.T. (1995). Use of a free radical method to evaluate antioxidant activity. LWT-Food Sci Technol, 28(1): 25-30.
  • Burnaz, N. A., Ertop, M. H., Karataş, Ş. M. (2018). Tıbbi ve aromatik bitkilerin kullanimi ile ekmeğin fenolik madde içeriğinin zenginleştirilmesi. GIDA, 43(2):240-249.
  • Büyükbalci, A., El, S.N. (2008). Determination of in vitro antidiabetic effects, antioxidant activities and phenol contents of some herbal teas.Plant Food Hum Nutr, 63(1): 27-33.
  • Coe, S., Ryan, L.(2016). White bread enriched with polyphenol extracts shows no effect on glycemic response or satiety, yet may increase postprandial insulin economy in healthy participants.Nutr Res, 36(2):193-200.
  • Das, L., Raychaudhuri, U., Chakraborty, R. (2012). Supplementation of common white bread by coriander leaf powder. Food Sci Biotechnol, 21: 425-433.
  • Dinççağ, N.(2011). Diabetes mellitus tanı ve tedavisinde güncel durum. İç Hastalıkları Dergisi, 18(4):181-223.
  • Dziki, D., Różyło, R., Dziki, U.G., Świeca, M. (2014). Current trends in the enhancement of antioxidant activity of wheat bread by the addition of plant materials rich in phenolic compounds.Trends Food Sci Tech, 40:48-61.
  • El-Megeid, A. A. A., AbdAllah, I. Z. A., Elsadek, M. F., El-Moneim, Y. F. A. (2009). The protective effect of the fortified bread with green tea against chronic renal failure induced by excessive dietaryarginine in male albino rats. World J Dairy Food Sci, 4:107-117.
  • Ercan, P. (2009). Bazı gıdalarda ve farklı koenzim Q10 preparatlarıyla zenginleştirilmiş gıdalarda in vitro koenzim Q10 biyoyararlılığının saptanması, Ege Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, İzmir, 94 s.
  • Erdoğan, S. (2010). Elma posası tozunun antioksidan aktivitesi ile fenolik bileşenlerinin belirlenerek ekmek yapımında kullanım olanaklarının araştırılması. Namık Kemal Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Doktora Tezi, Kayseri, Türkiye, 140 s.
  • Galanakis, C. M. (ed.). (2018). Polyphenols: Properties, recovery and applications. Woodhead Publishing. the USA, 456 p. Garcia Y.D., Valles B.S., Lobo A.P. (2009). Analytical methods phenolic and antioxidant composition of by-products from the cider industry: Apple pomace. Food Chem, 117:731–738.
  • Gonçalves, R., Mateus, N., de-Freitas, V. (2011). Influence of carbohydrates on the interaction of procyanidin B3 with trypsin.J Agr Food Chem, 59: 11794–11802.
  • IDF Diabetes Atlas-9th Edition. (2019). (https://diabetesatlas.org/) Erişim tarihi: 16.01.20
  • Kamiloglu, S., Ozkan, G., Isik, H., Horoz, O., Van Camp, J., Capanoglu, E. (2017). Black carrot pomace as a source of polyphenols for enhancing the nutritional value of cake: An in vitro digestion study with a standardized static model.Lebenson Wiss Technol, 77: 475-481
  • Karakaya, S., El, S.N. (2006). Total phenols and antioxidant activities of some herbal teas and in vitro bioavailability of black tea polyphenols, Ziraat Fakültesi Dergisi, 23(1):1-8.
  • Kilci, A., Gocmen, D. (2014). Phenolic acid composition, antioxidant activity and phenolic content of tarhana supplemented with oat flour. Food Chem, 151: 547–553
  • Koh, L.W., Wong, L.L., Loo, Y.Y., Kasapis, S., Huang, D. (2010). Evaluation of different teas against starch digestibility by mammalian glycosidases. J Agr Food Chem, 58:148–154.
  • Küçükyıldırım, T. (2017). Beyaz dut ekstraktlarının antioksidan aktivitelerinin belirlenmesi. Trakya Üniversitesi Fen Bilimleri Enstitüsü, Kimya Anabilim Dalı Yüksek Lisans Tezi, Tekirdağ, Türkiye, 79 s.
  • Lee, E.Y., Kaneko, S., Jutabha, P.(2015). Distinct action of the α-glucosidase inhibitor miglitolon SGLT3, enteroendocrine cells, and GLP1 secretion.J Endocrinol, 224:205–214.
  • Lim, H. S., Park, S. H., Ghafoor, K., Hwang, S. Y., Park, J. (2011). Quality and antioxidant properties of bread containing turmeric (Curcuma longa L.) cultivated in South Korea. Food Chem, 124: 1577-1582.
  • Lima, C.F., Fernandes-Ferreira, M., Pereira-Wilson, C. (2006). Phenolic compounds protect hepg2 cells from oxidative damage: Relevance of glutathione levels.Life Sci, 79 (21): 2056-2068.
  • Liu, J., Lu, J. F., Kan, J., Wen, X.Y., Jin, C.H. (2014). Synthesis, characterization and in vitro anti-diabetic activity of catechin grafted inulin.Int J Biol Macromol, 64:76-83.
  • Marles R.J., Farnsworth N.R. (1995). Antidiabetic plants and their active constituents. Phytomed, 2(2):137-189.
  • McDougall G.J., Dobson P., Smith P. (2005). Assessing potential bioavailability of raspberry anthocyanins using an in vitro digestion system. J Agr Food Chem, 53: 5896–5904.
  • Meral, R., Doğan, İ.S. (2012). Karadut (Morus nigra) katkılı ekmeğin antioksidan aktivitesi ve fenolik kompozisyonu. Iğdır Üni. Fen Bilimleri Enstitüsü Dergisi, 2(4):43-48.
  • Natic M.M., Dabić D.C., Papetti A. (2015). Analysis and characterisation of phytochemicals in mulberry (Morus alba L.) fruits grown in Vojvodina, North Serbia J Food Chem, 171:128-136.
  • Palafox‐Carlos, H., Ayala‐Zavala, J. F., González‐Aguilar, G.A. (2011). The role dietary ffiber in the bioaccessibility and bioavailability of fruit and vegetable antioxidants. J Food Sci, 76(1): R6-R15.
  • Papamichou, D., Panagiotakos, D.B., Itsiopoulos, C. (2019) Dietary patterns and management of type 2 diabetes: A systematic review of randomised clinical trials. Nutr Metab Cardiovasc Diseases, 29(6):531-543.
  • Peng, X., Ma, J., Cheng, K.W., Jiang, Y., Chen, F., Wang, M. (2010). The effects of grape seed extract fortification on the antioxidant activity and quality attributes of bread. Food Chem, 119(1): 49-53.
  • Rodriguez, M. M., Rodriguez, A., Mascheroni, R. H. (2015). Color, texture, rehydration ability and phenolic compounds of plums partially osmodehydrated and finish- dried by hot air. J Food Process Pres, 39:2647– 2662.
  • Tsai, P.J., Delva, L., Yu, T.Y., Huang, Y.T., Dufosse, L.(2005). Effect of sucrose on the anthocyanin and antioxidant capacity of mulberry extract during high temparature heating. Food Res Int, 38:1059-1065.
  • Tucci, S.A., Boyland E.J., Halford, J.C.G. (2010). The role of lipid and carbohydrate digestive enzyme inhibitors in the managemenet of obesity: a review current and emerging therapeutic agents. Diabetes Metab Syndrome and Obes: Targets and Therapy, 3:125-143.
  • Vadivel, V., Nandety, A., Biesalski, H.K. (2011). Antioxidant potential and health relevant functionality of traditionally processed Cassia hirsute L. seeds: An Indian underutilized food legume.Plant Food Hum Nutr. 66: 245–253.
  • Yun, J.W. (2010). Possible anti-obesity therapeutics from nature-A review, Phytochem, 71(14-15): 1625-1641.
There are 38 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Articles
Authors

Ceren İnce This is me 0000-0001-9931-2327

Özlem Çağındı 0000-0002-6436-9208

Publication Date August 19, 2020
Published in Issue Year 2020 Volume: 45 Issue: 5

Cite

APA İnce, C., & Çağındı, Ö. (2020). BEYAZ VE TAM BUĞDAY UNLU EKMEK ÇEŞİTLERİNE EKLENEN BEYAZ DUT (Morus alba) YAPRAK VE POSASININ ANTİOKSİDAN VE ANTİDİYABETİK AKTİVİTE ÜZERİNE ETKİSİ. Gıda, 45(5), 977-988. https://doi.org/10.15237/gida.GD20039
AMA İnce C, Çağındı Ö. BEYAZ VE TAM BUĞDAY UNLU EKMEK ÇEŞİTLERİNE EKLENEN BEYAZ DUT (Morus alba) YAPRAK VE POSASININ ANTİOKSİDAN VE ANTİDİYABETİK AKTİVİTE ÜZERİNE ETKİSİ. The Journal of Food. August 2020;45(5):977-988. doi:10.15237/gida.GD20039
Chicago İnce, Ceren, and Özlem Çağındı. “BEYAZ VE TAM BUĞDAY UNLU EKMEK ÇEŞİTLERİNE EKLENEN BEYAZ DUT (Morus Alba) YAPRAK VE POSASININ ANTİOKSİDAN VE ANTİDİYABETİK AKTİVİTE ÜZERİNE ETKİSİ”. Gıda 45, no. 5 (August 2020): 977-88. https://doi.org/10.15237/gida.GD20039.
EndNote İnce C, Çağındı Ö (August 1, 2020) BEYAZ VE TAM BUĞDAY UNLU EKMEK ÇEŞİTLERİNE EKLENEN BEYAZ DUT (Morus alba) YAPRAK VE POSASININ ANTİOKSİDAN VE ANTİDİYABETİK AKTİVİTE ÜZERİNE ETKİSİ. Gıda 45 5 977–988.
IEEE C. İnce and Ö. Çağındı, “BEYAZ VE TAM BUĞDAY UNLU EKMEK ÇEŞİTLERİNE EKLENEN BEYAZ DUT (Morus alba) YAPRAK VE POSASININ ANTİOKSİDAN VE ANTİDİYABETİK AKTİVİTE ÜZERİNE ETKİSİ”, The Journal of Food, vol. 45, no. 5, pp. 977–988, 2020, doi: 10.15237/gida.GD20039.
ISNAD İnce, Ceren - Çağındı, Özlem. “BEYAZ VE TAM BUĞDAY UNLU EKMEK ÇEŞİTLERİNE EKLENEN BEYAZ DUT (Morus Alba) YAPRAK VE POSASININ ANTİOKSİDAN VE ANTİDİYABETİK AKTİVİTE ÜZERİNE ETKİSİ”. Gıda 45/5 (August 2020), 977-988. https://doi.org/10.15237/gida.GD20039.
JAMA İnce C, Çağındı Ö. BEYAZ VE TAM BUĞDAY UNLU EKMEK ÇEŞİTLERİNE EKLENEN BEYAZ DUT (Morus alba) YAPRAK VE POSASININ ANTİOKSİDAN VE ANTİDİYABETİK AKTİVİTE ÜZERİNE ETKİSİ. The Journal of Food. 2020;45:977–988.
MLA İnce, Ceren and Özlem Çağındı. “BEYAZ VE TAM BUĞDAY UNLU EKMEK ÇEŞİTLERİNE EKLENEN BEYAZ DUT (Morus Alba) YAPRAK VE POSASININ ANTİOKSİDAN VE ANTİDİYABETİK AKTİVİTE ÜZERİNE ETKİSİ”. Gıda, vol. 45, no. 5, 2020, pp. 977-88, doi:10.15237/gida.GD20039.
Vancouver İnce C, Çağındı Ö. BEYAZ VE TAM BUĞDAY UNLU EKMEK ÇEŞİTLERİNE EKLENEN BEYAZ DUT (Morus alba) YAPRAK VE POSASININ ANTİOKSİDAN VE ANTİDİYABETİK AKTİVİTE ÜZERİNE ETKİSİ. The Journal of Food. 2020;45(5):977-88.

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