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Antioxidant capacity and functionality of

oleaster (Elaeagnus angustifolia L.) flour and
crust in a new kind of fruity ice cream

Article in International Journal of Food Science & Technology · August 2014

DOI: 10.1111/ijfs.12637

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472 International Journal of Food Science and Technology 2015, 50, 472–481

Original article
Antioxidant capacity and functionality of oleaster (Elaeagnus
angustifolia L.) flour and crust in a new kind of fruity ice cream

Song€ ß akmakcßı,1* Elif F. Topdasß,1 Pınar Kalın,2 Hatice Han,2 Pınar S

ul C ß ekerci,1,3 Leyla P. K€ose2 &
_
Ilhami G€ulcßin 2,4

1 Department of Food Engineering, Faculty of Agriculture, Atat€

urk University, 25240 Erzurum, Turkey
2 Department of Chemistry, Faculty of Sciences, Atat€
urk University, 25240 Erzurum, Turkey
3 Department of Food Engineering, Ardahan University, Ardahan, Turkey
4 Zoology Department, College of Science, King Saud University, 11451 Riyadh, Saudi Arabia

(Received 5 April 2014; Accepted in revised form 15 July 2014)

Summary In this study, the influence of milled crust and flour from oleaster (Elaeagnus angustifolia L.) separately
added at different levels (1%, 2% and 3%) on the physical, chemical, sensory, colour properties and anti-
oxidant properties of ice creams were investigated. The increment of crust and flour level caused an
increase of dry matter, acidity, viscosity, first dripping, complete melting and vitamin C content. Flour
increased overrun values in ice cream. Our results indicated that lyophilised oleaster extracts contain
remarkable phenolic compounds. It was observed that lyophilised oleaster extracts exhibited a moderate
in vitro antioxidant capacity. The addition of oleaster flour and crust positively affected sensory proper-
ties. The sensory results showed that ice cream containing 2% oleaster flour was the highest scored by the
panellists. Oleaster flour and crust increased the sweetness of ice cream samples. These results showed that
considerable nutritive and functional improvement could be attained by the addition of oleaster flour to
ice cream formulation so that it could be used as natural antioxidants in ice cream as a source of flavour
with complacency.
Keywords Antioxidant activity, Elaeagnus angustifolia, food properties, ice cream, oleaster.

Kazakhstan to Mediterranean environment, Turkey

Introduction
Ice cream is a complex food matrix, containing fat,
proteins, sugars, minerals, polysaccharides air bubbles
and ice crystals (Goff et al., 1999). Good quality ice
cream production largely depends on ice cream formu-
lation as well as the processing parameters. Due to
using many different fresh fruits, fruit juices, fruit
products, probiotics and other additives and process-
ing technologies, ice cream production is an important
and rapidly developing technology that has become a
profitable industry because of recent advances. There-
fore, freezing in all seasons produced a significant
dairy product. Research shows that a mixture of ice
cream added additives affects nutritional value and
sensory quality (Prindiville et al., 1999; Turgut & Cak-
makci, 2009; Sagdic et al., 2012).
Oleaster (Elaeagnus angustifolia L.) is a tree, and its
fruit grows in various climatic and environmental con-
ditions. It is also known as Russian olive, and native to
western and central Asia, from southern Russia and
*Correspondent: Fax: +90-442-2315878;
e-mails: songulcakmakci@hotmail.com; cakmakci@atauni.edu.tr
and Iran (Anonymous, 2014). Fruits are valuable in
terms of health and can be used as natural antioxidants
(Durmaz, 2012), and for their natural colour. Also as
used in the fields of medicine and pharmacy and in Asia
and in Europe is certified (G€ ulc€u&C ß elik Uysal, 2010).
There are no toxic substances in oleaster fruits. Oleaster
is advised to be consumed by the people who have kid-
ney disorders. It can be used as a diuretic and fever-
reducing drug (Baytop, 1984), for preventing intestine
disorders and mouth rust, and its fruit extracts can be
used as anti-inflammatory and analgesic (Ahmediani
et al., 2000) in traditional medicine. The oleaster fruit
contains 12.33% protein (Akbolat et al., 2008), vita-
mins (tocopherol, carotene, vitamin C, and thiamine),
mineral substances (calcium, magnesium, potassium,
iron, and manganese; Boudraa et al., 2010). Dominant
sugars are in the plant fructose and glucose (Ayaz &
Bertoft, 2001). The size of the fruit is the same as olives
and skin is hard, yellowish-brown in colour. The total
production of oleaster in Turkey is about 6000 tons
(Durmusß & Yigit, 2003). In Turkey, the dry fruit is
usually consumed as an appetiser during autumn and

doi:10.1111/ijfs.12637
© 2014 Institute of Food Science and Technology

winter. It is rich in nutrients and antioxidant com-
pounds. For this reason, it is used in food products
(Boudraa et al., 2010; Cansev et al., 2011; C ß akmakcßı,
2012). Due to many beneficial effects of oleaster, this
study aims to investigate the possibilities of producing
ice cream with its flour and crust. The consumption of
oleaster fruit is not very common, although it is very ben-
eficial. This study is useful for contributing to its con-
sumption. The aim of this study was to compare the
quality characteristics of ice cream samples that contain
the flour and crust of oleaster as a new ingredient, from
other well-known additives, and also investigate the
effect of oleaster on quality characteristics, appearance,
colour and sensory properties of a typical type of ice
cream. The other aim of this study was to investigate the
possibility of using oleaster flour and crust in the produc-
tion of ice cream and contribute to the manufacturing of
a new nutritional and functional ice cream. We thought
that oleaster’s nutritive value, smoothness, pleasant fla-
vour and floury properties may be used as a suitable
source of natural additive in ice cream production to
enhance nutritional values, sensory characteristics, anti-
oxidant capacities, natural colour, use less sugar and to
improve physicochemical properties. Due to the excessive
amount of sugar content, sucrose may be used less. Also
the results of this study will provide additional informa-
tion to the limited literature about oleaster.
Materials and methods
Materials
Cream and cows’ milk were obtained from the
Research and Application Farm of Atat€ urk Univer-
sity, Turkey. The oleaster (E. angustifolia L.) was pur-
chased from a supermarket in Erzurum, Turkey and
sorted visually for colour and physical damage. The
oleasters were washed by immersion in water in a filter
and then dried in a drying oven at 60 °C for 30 min
(Binder D-78532, Tuttlingen, Germany). Then, the
crusts were peeled by hand. The flour and crust por-
tions were separated (using a coffee machine). Flour
and crust dry matter (%), ash (%) and vitamin C (mg
per 100 g) content were found, respectively, as follows:
88.1 and 90.4; 2.09 and 2.37; 21.5 and 13.9. The milled
crust and flour of oleaster were used for the study.
They are extracted separately from the fruit. Sugar,
salep and emulsifier (mono- and di-glycerides) were
obtained from local market. Skimmed milk powder
was supplied by Pinar Dairy Products Co. (Izmir, Tur-
key).
Ice cream mixes and ice creams preparation
Seven different ice cream samples were produced,
including the Control group, in the Pilot Dairy
© 2014 Institute of Food Science and Technology
Ice cream with oleaster S. C
ß akmakcß ı et al. 473
Factory of Food Engineering Department, Atat€ urk
University (Erzurum, Turkey). The ice cream mix sam-
ples were prepared with the fat content of the milk
adjusted to 6%. This ratio was obtained with 38% w/v
fat content cream. The milk was divided into seven
equal parts of 4.0 kg. The composite ingredients in ice
cream formulations (Table 1) were added for each
mix. After addition of ingredients, the prepared mixes
were stirred consistently and pasteurised at 85 °C for
25 s and were rapidly cooled to 4 °C and left to
remain at a constant temperature for 24 h to be aged.
They were frozen in the ice cream machinery (
5 °C)
(Ugur Cooling Machineries Co., Nazilli, Turkey) and
hardened at
22 °C for 1 day. Ice creams were stored
at
18 °C until the time of analysis. The overall exper-
imental procedure was duplicated.
Analytical procedures
The viscosities of ice cream mixes were determined
after 24 h of storage at 4 °C using a digital Brookfield
viscometer, Model DV-II (Brookfield Engineering
Laboratories, Stoughton, MA, USA). Twenty readings
as centipoise (cP) were taken per sample at 30 s inter-
€
vals by camera recording (Ozer et al., 1997). A stan-
dard 100-mL cup was used for Overrun (OR) analysis.
The ice cream mixes OR values were calculated using
the formula (Marshall & Arbuckle, 1996). The method
of Guven & Karaca (2002) was used for measuring
complete melting and first dripping times of ice cream
samples. The chemical parameters evaluated were pH,
total solids (gravimetric method), protein (Kjeldahl
method), ash (AOAC, 2005). Fat (Gerber method) and
titratable acidity (°SH) of ice cream samples were
determined according to G€ ursel & Karacabey (1998).
Several methods have been used for vitamin C
analysis. These methods can be classified as
spectroscopic, electrochemical, chromotographic and
electrophoretic methods. In this research, L-Ascorbic
acid; 2,3-endiol-L-gulonic acid-g-lactone (vitamin C)
Table 1 The composite ingredients in mix formulations
Ingredients Percentage (w/w)
Sugar 18.0
Skim milk powder 4.8
Salep (stabiliser) 0.7
Emulsifier (mono- and diglycerides) 0.2
Other ingredients
Control -(without oleaster- sample A) 0.0
Oleaster flour (sample B) 1.0
Oleaster flour (sample C) 2.0
Oleaster flour (sample D) 3.0
Oleaster crust (sample E) 1.0
Oleaster crust (sample F) 2.0
Oleaster crust (sample G) 3.0
International Journal of Food Science and Technology 2015
474 Ice cream with oleaster S. C
ß akmakcß ı et al.
contents of ice cream samples were determined as
described by Cemeroglu (2010). The experiments were
carried out in duplicate.
Colour measurement
Colour measurements were performed with a Minolta
colorimeter CR-200 (Minolta Camera Co., Osaka,
Japan). The colour of ice cream samples was obtained
from measuring L* (brightness; 0: black, 100: white), a*
(+: red;
: green), b* (+: yellow;
: blue) values by
reflection. The colorimeter was calibrated with the stan-
dard white plate. The hue angle values of 0°, 90°, 180°,
270° and 360° represents the colours red, yellow, green,
blue and red, respectively (Chunthaworn et al., 2012).
Hue angle (H°) and colour saturation (C) was deter-
mined using the formula by Mendoza et al. (2006).
Antioxidant methods
The lyophilised water extraction of a plant was previ-
ously described (Bursal & G€ ulcßin, 2011). Fifty gram of
oleaster flour or crusts were ground into a fine powder
in a mill, separately. Then both parts were mixed with
500 mL of boiling water and stirred for ten minutes.
The mixture was filtered over Whatman paper (No. 1).
The filtrates were frozen and lyophilised in a lyophili-
sator at 5 mmHg pressure at
50 °C (Labconco model
117; Labconco Corporation, Kansas City, MO, USA).
Finally, the lyophilised oleaster extracts (Flour-LOE
and Crust-LOE) were placed in two plastic bottles and
stored at
20 °C until used in antioxidant assays.
The total phenolics in Flour-LOE and Crust-LOE
were calculated according to the modified version of
the procedure described by Slinkard & Singleton
(1977) using by Folin-Ciocalteu phenolic reagent.
Results are reported in gallic acid equivalents (De Beer
et al., 2004). Total flavonoids determination of Flour-
LOE and Crust-LOE was performed according to
G€ulcßin et al. (2011). Total flavonoids quantity was cal-
culated using quercetin as standard (r2: 0.9820):
Absorbance ðk415 Þ ¼ 0:0011  Total Flavonoid ðlgÞ
The content of flavonoids in Flour-LOE and Crust-
LOE was calculated from above standard curve pre-
pared using quercetin and expressed as micrograms of
quercetin equivalents (QE). The reducing antioxidant
power of Flour-LOE and Crust-LOE was carried out
with the method of Oyaizu (1986). Cu2+-reducing abil-
ity of Flour-LOE and Crust-LOE was determined
according to the method of Apak et al. (2004) with
slight modifications (Bursal et al., 2013). Absorbance
was measured at 450 nm after 30 min against a
reagent blank. Increased absorbance indicates
increased reduction capability of Flour-LOE,
Crust-LOE or standards. The determination of the
International Journal of Food Science and Technology 2015
total antioxidant activity (FRAP assay) in the Flour-
LOE and Crust-LOE, the method of Benzie & Strain
(1996) was slightly modified (C ß etinkaya et al., 2012).
Another reducing power assay used in this study is
ferric-reducing antioxidant power (FRAP). In DPPH
scavenging assay (Blois, 1958), the antioxidants were
able to reduce the stable radical DPPH to the yellow
coloured diphenyl-picrylhydrazine. This assay was
used to assess the DPPH free radical scavenging
capacity of Flour-LOE and Crust-LOE previously
described by Balaydın et al. (2010). The DMPD˙+
scavenging ability of Flour-LOE and Crust-LOE was
performed according to Fogliano et al. (1999).
Sensory analysis
The sensory properties of the ice cream samples were
evaluated according to the method suggested by Body-
felt et al. (1988). The sensory properties of the ice
cream samples were assessed by fifty consumer panel-
lists who were experienced and familiar with ice cream
and oleaster. Coded ice cream samples were stored at
the
18 °C for 2 days before analysis. The hardness
of ice cream samples was tested at a serving tempera-
ture of
10 °C. The tests were conducted at a conve-
nient central location (Erzurum, Turkey), in the homes
(by consumers) or by neighbours or students and
teaching staff of Atat€urk University Food Engineering
Department (Erzurum, Turkey) or in Atat€ urk Univer-
sity Science Faculty Department of Biochemistry (stu-
dents and teaching staff). The ice cream samples
(approximately 30 g) were placed on special white ice
cream plates. Each panel member assessed the ice
cream samples for seven sensory attributes including
colour–appearance, gumming structure, texture, fla-
vour, sweetness, resistance to melting and overall
acceptability. All sensory attributes were recorded on
point scales with 1 (poor) to 9 (excellent). Warm water
was also provided to the panel members to cleanse
their palates between samples.
Statistical analysis
Statistical analysis was carried out using SPSS 17.0
(SPSS Inc., Chicago, IL, USA) software. Data were
subjected to a multiple analysis of variance and the
average values were compared using the Duncan’s
Multiple Range Test, at the P < 0.05 significance level.
Results and discussion
Physical and chemical properties
Viscosity is an important characteristic of ice creams
because it affects body and texture. As shown in
Fig. 1, the apparent viscosity of other ice cream
© 2014 Institute of Food Science and Technology
 Ice cream with oleaster S. C
ß akmakcß ı et al. 475

20 000 e 45 e d
20 rpm e e d
50 rpm d 40
15 000 c c
35
Viscosity (cP)

b a
b b

Overrun (%)
a e ef f 30
10 000 d
c 25
b
a
20
5000
15

0 10
A B C D E F G
5
Samples
0
Figure 1 Viscosity values of ice cream mixes. Different letters A B C D E F G
above the bars indicate significant differences by Duncan multiple Samples
comparison test (P < 0.05).
Figure 2 Overrun values of ice cream samples. Different letters
samples was increased significantly when compared to above the bars indicate significant differences by Duncan multiple
the Control group (at 20 and 50 r.p.m.) (P < 0.05). comparison test (P < 0.05).
However, increasing is not the same for all samples.
Apparent viscosity values increased with the increasing cream reported the decrease of overrun values for ice
concentration of crust or flour of oleaster. It was also cream samples. Besides overrun, the melting properties
found that the samples containing the crust of oleaster are also important variables for evaluating an ice
increased the apparent viscosity more than other sam- cream product and associated processing (Arbuckle,
ples. According to Fig. 1, the highest viscosity value 1986). As shown in Fig. 3, flour of oleaster added
was found in ice cream mix containing 3% crust of samples (B, C, D) had the longest complete melting
oleaster (18 364 cP at 20 r.p.m., 9484 cP at 50 r.p.m.), times (4140, 4380 and 4890 s, respectively) compared
while the lowest was in the Control sample (9382 and with the Control (A) (3870 s) and crust of oleaster
5613, respectively). The sample with 3% oleaster flour added samples (E, F, G) (3630, 3810 and 3960 s). As
had an average of 17 214 cP at 20 r.p.m. and 9432 cP can be seen from Fig. 3, the first dripping time values
at 50 r.p.m. However, these values are not as high as of ice cream samples ranged from 750 to 1290 s. The
the sample including 3% crust of oleaster. It can be first dripping times of crust or flour added samples got
speculated that high content of dietary fibre increases longer as the fruit content increased (P < 0.05). Addi-
the viscosity. A similar result was reported by Hwang tionally, ice creams made with 39–41% overrun (which
et al. (2009) in grape wine lees added in ice cream. were crust of oleaster added samples) melted more
Overrun value identifies the final product’s structure,
as the existence of air gives the ice cream an enjoyable
light texture (Sofjan & Hartel, 2004). The percentage 6000 First dripping Complete melting
of overrun among mixes was significantly different a
(P < 0.05). The overrun values of samples ranged from 5000
b
26.50% to 40.98%. These low values are quite reason- c
de cd
able because in the event that there is an extremely 4000 e
de
increase in the overrun value, the ice cream lacks body
Time (s)

and becomes soft (Uzomah & Ahiligwo, 1999). As

3000
shown in Fig. 2, the overrun values of samples con-
taining (flour of) oleaster were higher than other sam-
ples. The lowest overrun value was achieved by 3% 2000
a
crust addition (26.50%), while the highest viscosity b b
c
value was provided by this sample. It can be specu- d e de
1000
lated that crust addition decreased the overrun value
because it raised the viscosity of ice cream samples. 0
Similarly, El-Samahy et al. (2009) who studied produc- A B C D E F G
ing ice cream with concentrated cactus pear pulp, Der- Samples
visoglu (2006) who studied the effect of hazelnut flour
addition to ice cream properties and Temiz & Yesßilsu Figure 3 First dripping and complete melting times of ice cream
(2010) who studied the effect of pekmez addition on samples. Different letters above the bars indicate significant differ-
the physical, chemical and sensory properties of ice ences by Duncan multiple comparison test (P < 0.05).

© 2014 Institute of Food Science and Technology International Journal of Food Science and Technology 2015
476 Ice cream with oleaster S. C
ß akmakcß ı et al.

rapidly than others. These results are confirmed by
Flores & Goff (1999) who showed that increase at
overrun caused a slight decline in mean ice crystal size.
According to Sofjan & Hartel (2004), these actions
may be concerned with the change in heat transfer
rates from the ice cream upon increased aeration.
The total solids, pH, titratable acidity, protein, fat
and ash content results of ice cream samples are
shown in Table 2. The highest total solid value was
found in ice cream containing 3% flour of oleaster
(D), while the lowest was in the Control sample (A).
The flour and crust of oleaster have higher rates dry
matter 88.1% and 90.4%, respectively (section Mate-
rials) compared to control ice cream samples. There-
fore, the increases in rates caused to increase dry
matter in the ice cream samples. In comparison with
the control sample, increases in the dry matter con-
tent of ice cream were 1.32% and 0.92% for 1%;
3.40% and 1.87% for 2%; 3.62% and 2.67% for
3% oleaster flour and crust-added samples, respec-
tively. Ash content of samples with added oleaster
slightly increased. Therefore, nutritional values of
ice cream increased with added flour and crust of
oleaster.
There was no significant difference in the ash and
Vitamin C is important for fruity ice creams, which
have high vitamin C content. Average vitamin C val-
ues for flour and crust of oleaster were 21.50  0.13
and 13.97  0.15 mg per 100 g, respectively. These
values decreased in ice cream samples because of low
fruit concentration (1%, 2% and 3%) and processing
conditions such as temperature and process time.
According to Imeh & Khokhar (2002) and Kalt
(2005), factors such as physiological maturity, harvest
factors, storage status and analysis method utilised
contribute to the vitamin C content in fruits. Figure 4
clearly shows that the addition of flour or crust of ole-
aster significantly increased the vitamin C content of
ice creams compared to the Control sample (P < 0.05).
The highest vitamin C content was found in ice cream
containing 3% flour of oleaster (D, 9.33 mg per 100 g)
while the lowest was in the Control (A, 2.95 mg per
100 g). The increase was also observed with E, F, G
samples containing 1%, 2%, 3% crust of oleaster,
although the increase was not as high as flour contain-
ing samples.
10 e
d d
c
Vitamin C (mg 100g–1)

fat contents achieved for the ice creams. The titratable 8 c

acidity of samples was in the range of 0.25–0.37%. An b
increase in the titratable acidity was found in the sam- 6
ples when increase the concentration of flour or crust
of oleaster was compared with the Control sample. As 4
seen in Table 2, flour and crust of oleaster addition a
caused decreases in the protein and fat content as the
relative of ice creams compared to the Control. Hwang 2
et al. (2009) (studied with grape wine lees) and Sagdic
et al. (2012) (studied with elegiac and gallic acid and 0
A B C D E F G
some extracts obtained from grape seed and pepper-
mint with Lactobacillus casei Shirota) reported that Ice cream samples
the addition of phenolic substances caused a decre-
Figure 4 Vitamin C content of ice cream samples. Different letters
ment in pH values of ice cream sample due to the
above the bars indicate significant differences by Duncan multiple
acidic nature of phenolic substances. comparison test (P < 0.05).

Table 2 Effect of the addition of oleaster on the gross chemical composition of ice creams

Ice cream
samples Total solids (%) Protein (%) Fat (%) Ash (%) Titratable acidity (°SH) pH

A 40.02  0.07d 4.96  0.20b 5.40  0.14a 1.09  0.03 0.25  0.11e 6.68  0.03a
B 40.55  0.06c 4.60  0.25a 5.15  0.07ab 1.09  0.05 0.29  0.30c 6.64  0.02b
C 41.38  0.48a 4.62  0.55a 5.00  0.14b 1.12  0.03 0.31  0.12c 6.50  0.04c
D 41.47  0.10a 4.86  0.32b 4.90  0.14b 1.13  0.01 0.35  0.11b 6.46  0.04d
E 40.39  0.75cd 4.68  0.56a 4.95  0.07b 1.08  0.07 0.30  0.54d 6.62  0.03b
F 40.77  0.05bc 4.86  0.32b 5.15  0.07ab 1.09  0.02 0.35  0.60b 6.51  0.07c
G 41.09  0.53ab 4.86  0.62b 5.05  0.07b 1.10  0.04 0.37  0.11a 6.39  0.07e

A: Control without oleaster, B: 1% (w/w) flour of oleaster added, C: 2% (w/w) flour of Angustifolia added, D: 3% (w/w) flour of oleaster added, E: 1%
(w/w) crust of oleaster added, F: 2% (w/w) crust of oleaster added, G: 3% (w/w) crust of oleaster added.
Mean values followed by different letters in the same column are significantly different (P < 0.05).

International Journal of Food Science and Technology 2015 © 2014 Institute of Food Science and Technology
 Ice cream with oleaster S. C
ß akmakcß ı et al. 477

intensity of visual colour. The C* values of ice creams

Colour in ice creams
Colour is the most important parameter in consumer
choice of ice creams. Therefore, colour parameters
were analysed to determine the effect of different
concentrations of flour and crust of oleaster in ice
cream samples. The colour values (L*, a*, b*, H° and
C*) of the samples are shown in Table 3. L* values of
samples decreased significantly (P < 0.05) in all sam-
ples when compared to the Control group. As shown
in the table, the highest L* value (90.02) was moni-
tored in the Control sample, while the lowest L* value
(77.18) was in 3% crust of oleaster added sample.
According to the results, sample luminosity (L*)
decreases with the increase in concentration of oleaster
flour and crust. This situation is due to the brown pig-
ments in crust and flour. Supplement type and concen-
tration affected a* values of all ice cream samples
significantly (P < 0.05). The highest and lowest a* val-
ues were detected in 3% crust of oleaster added and
the Control ice cream samples with values of 2.04 and

2.77, respectively. A disparate trend was observed in
the b* values. The highest value was observed in sam-
ple D, while the lowest was in sample G. In this case,
it can be said that samples containing oleaster flour
became more yellow and red. On increasing the addi-
tion of oleaster flour or milled crust to ice cream sam-
ples, the ice cream colour turned yellowish-orange.
They served as a natural colour additive. However, ice
creams containing oleaster flour had more homoge-
neous texture. Sagdic et al. (2012) found that the phe-
nolic substance addition caused a significant change in
the colour characteristics of ice creams compared to
the Control sample. The hue angle of Control samples
represents a colour in the yellow/green region (hue
angle between 90 and 180). However, when the crust
of oleaster was added, the samples region shifted
towards the red/yellow region (hue angle between 0
and 90). According to Calvo (2004) the Chroma value
(C*) indicating the degree of saturation, purity or
were in the range of 7.98–10.24.
Antioxidant properties
The human diet contains different compounds that
possess antioxidant activities. These plants include
numerous phenolic or polyphenolic compounds. Phe-
nolic compounds have been suggested to scavenge
reactive oxygen species (ROS) and reactive nitrogen
species because of their structural properties. They
consist of one or more hydroxyl groups (–OH) bonded
directly to an aromatic hydrocarbon ring. They natu-
rally occur in almost all plant materials. Also, these
secondary plant metabolites are found in food and
pharmaceutical products of plant origin. Phenolic
compounds are considered as an integral part of both
human and animal diets (G€ ulcßin et al., 2004). Our
results indicated that Flour-LOE and Crust-LOE con-
tain remarkable phenolic compounds. For determining
total phenolic contents, standard graphic calibration
curves were obtained using known quantities of stan-
dard gallic acid. The phenolic compounds in 1 mg of
Flour-LOE and Crust-LOE was found as 27.78 and
31.11 lg GAE, respectively.
Conversely, flavonoids are the most common group
of polyphenolic compounds in the human diet. They
are very effective antioxidants and they protect against
cardiovascular disease by reducing the oxidation of
low-density proteins (Thompson & Moldeus, 1988).
They are commonly found in fruits and vegetables and
have been linked to reduce risk of mortality from the
coronary heart diseases (Wang et al., 2011). At the
same time, total flavonoid amount in 1 mg of Flour-
LOE and Crust-LOE was determined spectrophoto-
metrically and found to be 36.36 and 32.73 lg QE,
respectively. These findings clearly demonstrate that
there is a positive correlation between the total pheno-
lics and flavonoid contents in Flour-LOE and Crust-
LOE and antioxidant activity.

Table 3 Comparison of colour parameters for ice creams associated with different pretreatments

Ice cream
samples L* a* b* H° C*

A 90.02  0.18 g
2.77  0.09a 9.66  0.02d 106.00  0.71f 10.05  0.04d
B 86.16  0.07f
1.01  0.05b 8.99  0.11c 96.35  0.07e 9.05  0.10b
C 85.20  0.19e
0.18  0.03c 9.57  0.05d 91.05  0.21d 9.57  0.05c
D 82.23  0.22c 0.38  0.06d 10.24  0.21e 87.95  0.50c 10.24  0.21d
E 82.16  0.52d 0.36  0.04d 8.21  0.05b 90.40  0.28d 8.21  0.05a
F 78.87  0.12b 1.13  0.14e 7.96  0.01b 82.00  0.99b 8.04  0.04a
G 77.18  0.14a 2.04  0.11f 7.57  0.16a 75.30  0.28a 7.98  0.04a

A: Control (without oleaster) B: 1% (w/w) flour of oleaster added, C: 2% (w/w) flour of oleaster added, D: 3% (w/w) flour of oleaster added, E: 1% (w/
w) crust of oleaster added, F: 2% (w/w) crust of oleaster added, G: 3% (w/w) crust of oleaster added.
Means  standard deviation. Values followed by different letters in the same column are significantly different (P < 0.05).

© 2014 Institute of Food Science and Technology International Journal of Food Science and Technology 2015
478 Ice cream with oleaster S. C
ß akmakcß ı et al.
In our study, the antioxidant activity of Flour-LOE
and Crust-LOE using some bioanalytical methods
(G€ulcßin, 2012). As seen in Table 4, Flour-LOE and
Crust-LOE had marked ferric ions (Fe3+) reducing
power. In this method, it was found that reducing
power of Flour-LOE (0.149) and Crust-LOE (0.128)
was close to trolox (0.309) but lower than that of
BHA (1.863), BHT (1.952), a-tocopherol (0.782). The
reducing power of Flour-LOE, Crust-LOE and stan-
dard antioxidants decreased in the following order:
BHT  BHA > a-Tocopherol > Trolox > Flour-LOE
≥ Crust-LOE. Also, cupric ion (Cu2+) reducing power
of Flour-LOE, Crust-LOE and standard compounds
decreased in the following order: Crust-LOE (0.035)
< Flour-LOE (0.059) < trolox (0.307) < a-Tocopherol
(0.328) < BHA (0.452)  BHT (0.458). According to
results obtained from FRAP assay (Table 4), reducing
power of Flour-LOE, Crust-LOE and standards
decreased in the following order: Trolox (0.378)
< Crust-LOE (0.399) < Crust-LOE (0.419) < a-
Tocopherol (1.323) < BHT (2.140)  BHA (2.163). In
all of reducing power assays, higher absorbance values
indicate higher reducing ability.
The chromogenic DPPH and DMPD scavenging
assays are commonly used for determination of the
radical scavenging ability of various samples (G€ ulcßin,
2008). DPPH is a stable free radical and accepts an
electron or hydrogen radical to become a stable dia-
magnetic molecule, which is widely used to investigate
radical scavenging activity (G€ ulcßin, 2012). In DPPH
radical scavenging assay, antioxidant molecules or
extracts react with DPPH radicals and convert them
to yellow coloured 1,1-diphenyl-2-picryl hydrazine
(DPPH2). The degree of discoloration indicates the
scavenging potential of the antioxidant (Blois, 1958;
G€ulcßin, 2012). The extract was capable of neutralising
the DPPH free radicals via hydrogen donating activity
by different concentrations of Flour-LOE and Crust-
LOE. The IC50 was calculated as 34.65 lg mL
1 for
Flour-LOE and 34.72 lg mL
1 Crust-LOE. Con-
versely, this value was found as 5.78, 13.33, 40.77 and
Table 4 Ferric ions (Fe3+) and cupric ions (Cu2+) reductive poten-
tial and FRAP assay of Flour-LOE, Crust-LOE and reference
antioxidants at the same concentrations (20 lg mL
1)
Fe3+-Fe2+ Cuprac
Antioxidants reducing assay assay
BHA 1.863 0.452
BHT 1.952 0.458
a-Tocopherol 0.782 0.328
Trolox 0.309 0.307
Flour-LOE 0.149 0.059
Crust-LOE 0.128 0.035
International Journal of Food Science and Technology 2015
Table 5 The half-maximal scavenging concentration (IC50 lg mL
1)
values of Flour-LOE, Crust-LOE and standards on DPPH and
DMPD radicals
DPPH˙ scavenging DMPD˙+ scavenging
Antioxidants assay assay
BHA 5.78 8.77
BHT 13.33 10.51
a-Tocopherol 40.77 6.86
Trolox 4.56 9.49
Flour-LOE 34.65 7.45
Crust-LOE 34.72 7.48
4.56 lg mL
1 for BHA, BHT, a-Tocopherol and Trol-
ox, respectively (Table 5).
Another improved decolourisation method for mea-
suring the radical scavenging activity of food samples,
N,N-dimethyl-p-phenylenediamine (DMPD) radicals
scavenging is developed (G€ ulcßin, 2012). DMPD radical
cation (DMPD˙+) is generated through a reaction
between DMPD and potassium persulphate (K2S2O8)
and is subsequently reduced in the presence of hydro-
gen-donating antioxidants. The principle of the
DMPD˙+ scavenging assay is that DMPD can form a
stable and coloured radical cation (DMPD˙+) at acidic
pH and in the presence of a suitable oxidant solution.
As seen in Table 5, D DMPD radical scavenging by
Flour-LOE, Crust-LOE and standard antioxidants
(BHA, BHT, a-Tocopherol and trolox) increased in the
following order: a-Tocopherol (6.86 lg mL
1) < Flour-
LOE (7.45 lg mL
1)  Crust-LOE (7.48 lg mL
1)
< BHA (8.77 lg mL
1) < Trolox (9.45 lg mL
1)
< BHA (10.51 lg mL
1). Lower IC50 values indicate
high DMPD˙+ scavenging ability.
Sensory properties of ice creams
The sensory properties of ice cream samples are shown
in Fig. 5. The addition of the oleaster flour and crust
as additives significantly affected the sensory analysis
of the ice cream samples. Colour and appearance
scores were significantly different, between 7.17 and
7.70. The highest score was determined in sample B.
However, B, D, E, F and G samples are not different
statistically. Oleaster flour and crust gave a slight yel-
lowish brown colour to ice cream that was desirable
for some panellists. The samples containing oleaster
flour and crust showed relatively high scores in terms
FRAP assay of organoleptic characteristics such as gumming struc-
ture, texture, flavour, sweetness and resistance to melt-
2.163 ing compared to the Control group. The highest
2.140 values for colour had B, D, E, G and F samples,
1.323 respectively. The highest values for gumming structure
0.378
had D samples. The Control group had the lowest
0.419
0.399
value. Gumming scores were significantly different
(P < 0.05), between 5.61 and 7.06. Panellists reported
© 2014 Institute of Food Science and Technology

A B
Colour and
C D
appearance
9 with the Control group.
8
General acceptability Gumming structure
7
6
5 The addition of oleaster flour and crust significantly
Resistance to melting
Sweetness Flavour
A E
F G
Colour and appearance
8 linked to many chronic diseases. The usage of syn-
7
General acceptability Gumming structure
6 Crust-LOE has a moderate antioxidant property
5
Resistance to melng
Sweetness Flavour
Figure 5 Sensorial properties of ice cream samples (A: Control
without oleaster, B: 1% (w/w) flour of oleaster added, C: 2% (w/w)
flour oleaster added, D: 3% (w/w) flour of oleaster added, E: 1%
(w/w) crust of oleaster added, F: 2% (w/w) crust of oleaster added,
G: 3% (w/w) crust of oleaster added).
that control samples had a mild texture and melted
easily. Also, the addition of oleaster flour and crust
positively affected the gumming structure, flavour,
sweetness and resistance of melting scores. The highest
flavour score was determined in sample C. The addi-
tion of oleaster flour and crust increased the sweetness
of ice cream samples. The highest sweetness score was
determined in sample D followed by C and B,
respectively. It was also observed that the addition of
oleaster flour and crust produced sweeter taste in the
ice cream samples. Panellists indicated that as oleaster
flour and crust ratio increases in the samples, they felt
sourness during the sensory analysis; especially the
crust was more sour. These samples were favoured by
the panellists, due to extra sweetness of flour and crust,
it balanced taste of ice cream samples. But, panellists
noted, the crust of oleaster, a thin membrane that is felt
in the mouth as a foreign substance, was disagreeable.
The increase in the level of flour and crust increased the
resistance to melting. The highest score was determined
in sample D. Oleaster flour significantly raised
© 2014 Institute of Food Science and Technology
Ice cream with oleaster S. C
ß akmakcß ı et al. 479
(P < 0.05) the overall acceptability of ice cream in 3%
and 2% concentrations studied, respectively compared
Conclusions
Body and texture affected the physical, chemical, colour, sensory and
antioxidant characteristics. The samples containing
oleaster flour were preferred by the panellists in
respect to sensorial properties. Given oleaster flour’s
nutritive value, pleasant flavour, it may be used as a
suitable source of natural additive in ice cream pro-
duction to enhance nutritional values, antioxidant
capacities, natural colour, use of less sugar and
improvement of physicochemical properties. Recently,
interest in the search for new natural antioxidants has
grown because ROS production and oxidative stress is
thetic antioxidants generally leads to problems of tox-
icity. In this study, we conclude that Flour-LOE and
and could be attributed to the presence of phenolic
and flavonoids compounds. The results of this study
Body and texture
clearly showed that flour and crust could be of use as
an easily accessible natural source of natural antioxi-
dants and as a possible food supplement. Also, it could
be used in ice cream as a source of flavour with com-
placency. Overall evaluation of the results led to the
conclusion that oleaster flour may be a suitable natural
additive in ice cream formulation. Therefore, this study
may provide base knowledge for future research.
Acknowledgements
ß ınar C
The authors would like to thank M. C ß AKMAKC ßI
for the original idea related oleaster (Ibrahim Hakkı
Fen Lisesi student, Erzurum, Turkey).
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