ACS food science & technology最新文献_第7页

Purge-and-Trap Coupled with Solid-phase Extraction and Fluorescence Detection (PT-SPE-FD) for the Analysis of Thiophenols in Wine: Toward a Field-Based Approach for Determination of Smoke Taint 吹扫捕集-固相萃取-荧光检测（PT-SPE-FD）法分析葡萄酒中硫酚类物质：基于现场的烟味测定方法

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ACS food science & technology Pub Date : 2026-08-21 Epub Date: 2026-07-15 DOI: 10.1021/acsfoodscitech.6c00220

Erin Kalbaugh, Vincent T. Remcho

{"title":"Purge-and-Trap Coupled with Solid-phase Extraction and Fluorescence Detection (PT-SPE-FD) for the Analysis of Thiophenols in Wine: Toward a Field-Based Approach for Determination of Smoke Taint","authors":"Erin Kalbaugh, Vincent T. Remcho","doi":"10.1021/acsfoodscitech.6c00220","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.6c00220","url":null,"abstract":"Thiophenols haverecently emerged as potential smoke taint markersin wine. Here, we report a rapid and accessible screening method forthiophenols in wine based on purge-and-trap solid-phase extractioncoupled with fluorescence detection (PT-SPE-FD). In this method, volatilethiophenols are purged from wine samples, trapped on solid-phase extractionsorbents, eluted with methanol, and analyzed using a thiol-reactivefluorescent probe in a microplate format. The method exhibited a linearresponse between 0 and 75 μg L–1 and achieveda limit of detection of 280 ng L–1. Applicationto Pinot Noir wines revealed increased fluorescence response in wineproduced from smoke-exposed grapes compared to control wine (p < 0.01), consistent with increased thiophenol fluorescenceresponse. Recovery in spiked Pinot Noir was 95% with a relative standarddeviation of 15%, demonstrating acceptable method performance in acomplex matrix. Thus, this approach provides a rapid, low-cost, andpractical screening tool for assessing thiophenols in wines.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 8","pages":"2258–2266"},"PeriodicalIF":3.0,"publicationDate":"2026-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148769816","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Upcycling Almond (Prunus amygdalus) Oil Industry Byproduct into Multifunctional Peptides by Individual, Simultaneous, and Sequential Applications of Alcalase and Flavourzyme 通过Alcalase和flavour酶的单独、同时和顺序应用，将杏仁（Prunus amygdalus）油工业副产品升级为多功能肽

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ACS food science & technology Pub Date : 2026-08-21 Epub Date: 2026-07-09 DOI: 10.1021/acsfoodscitech.6c00298

T. P. Sari, Prarabdh C. Badgujar, Kiran Verma, Tapas Roy, Lalit Pratap Singh, Mahesh Shivanand Dige, Sunil Pareek, Ankur Ojha, Minaxi Sharma

{"title":"Upcycling Almond (Prunus amygdalus) Oil Industry Byproduct into Multifunctional Peptides by Individual, Simultaneous, and Sequential Applications of Alcalase and Flavourzyme","authors":"T. P. Sari, Prarabdh C. Badgujar, Kiran Verma, Tapas Roy, Lalit Pratap Singh, Mahesh Shivanand Dige, Sunil Pareek, Ankur Ojha, Minaxi Sharma","doi":"10.1021/acsfoodscitech.6c00298","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.6c00298","url":null,"abstract":"Almond (Prunus amygdalus) deoiled meal, a byproduct of the almond oil industry,is often underutilized, especially in human nutrition despite itsrich protein content, posing a challenge for its sustainable valorization.The present study demonstrated the upcycling of almond deoiled mealinto value-added protein hydrolyzates with improved structural andfunctional properties. The almond protein isolate (API) was hydrolyzedwith individual, simultaneous, and sequential applications of proteases:Alcalase and Flavourzyme (1% w/w each). Alcalase treatment was foundto be the best in producing hydrolyzates with the highest degree ofproteolysis (8.69 ± 0.16%), smaller particle size (240.82 nm),and stability (zeta potential of −47.66 ± 1.9); electrophoreticanalysis (SDS-PAGE) confirmed the presence of small molecular weight(<40 kDa) peptides. The primary, secondary, and tertiary structuralanalysis revealed the unfolding of complex almond proteins and theexposure of hydrophobic residues. Alcalase hydrolyzate inhibited keyenzymes like α-amylase (34.17 ± 2.27%), α-glucosidase(52.65 ± 2.13%), and pancreatic lipase (56.34 ± 2.77%),as well as demonstrated the highest in vitro proteindigestibility, antioxidant (ORAC and ABTS assays), and anti-inflammatoryactivities. The present study is the first to reveal the multifunctionalbioactivity of almond protein hydrolyzates. This study supports UNSustainable Development Goals (SDGs) by transforming almond deoiledmeal into functional ingredients, promoting sustainable production(SDG 12), improved health (SDG 3), and innovation in food processing(SDG 9).","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 8","pages":"2337–2349"},"PeriodicalIF":3.0,"publicationDate":"2026-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148769762","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The Addition of Avocado Peel Extract to Pork Sausages Enhances the Antioxidant Capacity without Affecting the Quality and Proximate Composition 牛油果皮提取物在不影响猪肉香肠质量和近似成分的前提下，提高了猪肉香肠的抗氧化能力

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ACS food science & technology Pub Date : 2026-08-21 Epub Date: 2026-07-28 DOI: 10.1021/acsfoodscitech.5c01070

Milton Vega-Álvarez, Gabriela S. Mora-López, Dalia I. Sánchez-Machado, Jaime López-Cervantes, José A. López-Valenzuela, Nancy Y. Salazar-Salas, Elthon Vega-Álvarez, Andrés Francisco Chávez-Almanza

{"title":"The Addition of Avocado Peel Extract to Pork Sausages Enhances the Antioxidant Capacity without Affecting the Quality and Proximate Composition","authors":"Milton Vega-Álvarez, Gabriela S. Mora-López, Dalia I. Sánchez-Machado, Jaime López-Cervantes, José A. López-Valenzuela, Nancy Y. Salazar-Salas, Elthon Vega-Álvarez, Andrés Francisco Chávez-Almanza","doi":"10.1021/acsfoodscitech.5c01070","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c01070","url":null,"abstract":"Thisstudy evaluated the use of two avocado peel extracts (APE)to enhance the antioxidant capacity (AC) (ABTS, DPPH, and FRAP) andto preserve sausage quality (color and pH) and composition during20 days at 4 °C. The treatments included the control (sodiumnitrite); sausages with 0.25 g (FD-0.25) and 0.125 g (FD-0.125) ofextract from freeze-dried (FD) avocado peel per 100 g of fresh sausage;sausages with 1.4 g (HD-1.4) and 0.7 g (HD-0.7) of extract from heat-dried(HD) avocado peel at 120 °C per 100 g of fresh sausage. Comparedwith the control, APE did not affect L*, pH, or proximate composition,but significantly increased b* (1.96-fold) and decreased a* (2.1-fold).Additionally, sausages with heat-dried APE had significantly higherlevels of caffeoylquinic acid, B-type procyanidin dimer, and a quercetinderivative identified by liquid chromatography–mass spectrometry,which corresponded to significant increases in total phenolics (63%),ABTS (13.8%), DPPH (169.6%), and FRAP (1605%). Thus, heat-dried APErepresents an economical alternative to increase AC while preservingthe quality of sausages.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 8","pages":"2224–2232"},"PeriodicalIF":3.0,"publicationDate":"2026-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148769860","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

FGC-E-Nose and HS-SPME/GC–MS Comparative Analysis of Headspace Volatiles: Hibiscus Leaves Application FGC-E-Nose与HS-SPME/ GC-MS对比分析芙蓉叶顶空挥发物

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ACS food science & technology Pub Date : 2026-08-21 Epub Date: 2026-07-08 DOI: 10.1021/acsfoodscitech.6c00142

Somya Adusumilli, Harshitha T, Sudheer Kumar Yannam

{"title":"FGC-E-Nose and HS-SPME/GC–MS Comparative Analysis of Headspace Volatiles: Hibiscus Leaves Application","authors":"Somya Adusumilli, Harshitha T, Sudheer Kumar Yannam","doi":"10.1021/acsfoodscitech.6c00142","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.6c00142","url":null,"abstract":"Thisstudy addresses the reliability of dual-flash gaschromatographyelectronic nose (FGC-E-Nose) technology for the analysis of volatileorganic compounds (VOCs) in conjunction with headspace solid-phasemicroextraction coupled with gas chromatography–mass spectrometry(HS-SPME/GC–MS). The edible leaves of Hibiscus cannabinus L.,Hibiscus radiatus Cav., and Hibiscus sabdariffa L., at 60 days after sowing(DAS), were analyzed for VOCs in fresh and shade-dried leaves. (Z)-3-hexenylacetate, (Z)-3-hexen-1-ol, 1-hexanol, hexanal, heptanal, 6-methylhept-5-en-2-one,and Benzeneacetaldehyde were the major VOCs detected by both methods.The Bland–Altman analysis demonstrated good agreement betweenthe FGC-E-Nose and HS-SPME/GC–MS methods, indicating that theFGC-E-Nose is a reliable tool for detecting targeted VOCs. To thebest of our knowledge, this is the first study to directly correlatesemiquantitative FGC-E-Nose results with confirmatory HS-SPME/GC–MSanalysis. The FGC-E-nose showed greater discriminatory capability,detecting significant differences (p < 0.05) in6 volatile compounds compared with only 1 compound identified by HS-SPME/GC–MSamong the 11 matching VOCs. Benzeneacetaldehyde was the predominantcompound in both methods, ranging from 6.85–9.47 μg/gin HS-SPME/GC–MS and 3.92–4.16 μg/g in FGC-E-noseanalysis, followed by nonanal, 6-methyl-hept-5-en-2-one, and heptanalas major volatiles. Chemometric analyses, such as PCA (>92% variance)and PLS-DA (p < 0.001), revealed significant differencesbetween species and between leaf conditions (fresh vs dried), andboth methods explained these differences. The FGC-E-Nose shows strongpotential for rapid detection of volatiles, complementing HS-SPME/GC–MS.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 8","pages":"2233–2244"},"PeriodicalIF":3.0,"publicationDate":"2026-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148769806","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Imidazole Dipeptides in Meat Decrease Acrylamide Formation during High-Temperature Cooking via Trapping Glucose 肉中的咪唑二肽通过捕获葡萄糖减少高温烹饪过程中丙烯酰胺的形成

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ACS food science & technology Pub Date : 2026-08-21 Epub Date: 2026-06-30 DOI: 10.1021/acsfoodscitech.6c00324

Ayumi Takada, Hiroko Matsubara, Yusuke Hatakawa, Seon Hwa Lee, Tomoyuki Oe

引用次数: 0

Impact of Stem Additions on the Chemical Characteristics of Frontenac and Marquette Wines 茎部添加物对Frontenac和Marquette葡萄酒化学特性的影响

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ACS food science & technology Pub Date : 2026-08-21 Epub Date: 2026-06-24 DOI: 10.1021/acsfoodscitech.6c00249

Claudia L. Arriaga, Aude A. Watrelot

{"title":"Impact of Stem Additions on the Chemical Characteristics of Frontenac and Marquette Wines","authors":"Claudia L. Arriaga, Aude A. Watrelot","doi":"10.1021/acsfoodscitech.6c00249","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.6c00249","url":null,"abstract":"Grape stems containphenolic compounds that can influencewinequality, yet their compositional variability and impact during fermentationremain poorly characterized in cold-hardy grape cultivars. This studyevaluated the effect of stem additions in different forms (whole clusters,fresh, dried, and dry-ground stems) on the chemical composition ofFrontenac and Marquette wines over two vintages (2023 and 2024). Stemsof Frontenac grapes in 2023 were the richest in hemicellulose andthe poorest in iron-reactive phenolics (IRP) and tannins, while Marquette’24stems had the highest tannin content. The ethanol concentrations inFrontenac wines made from whole clusters were the lowest. In Marquette’23wines, the concentrations of IRP and flavanols were higher in freshand dry-ground stems wines than in control wines. In Marquette’24wines, the addition of fresh Marquette and Itasca stems led to higherconcentrations of IRP than in control wines, while the concentrationsof flavanols and anthocyanins were the same. Tannin concentrationsin Marquette wines decreased from pressing to bottling in both vintages,whereas tannin concentrations increased in Frontenac wines. Overall,PCA confirmed that the cultivar, vintage, and stem processing methodwere the primary drivers of wine composition and phenolic extractionin finished wines.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 8","pages":"2289–2302"},"PeriodicalIF":3.0,"publicationDate":"2026-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148769835","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect and Mechanism of Flavonoids from Wheat Seedlings on Alleviating Hyperuricemia by Targeted Inhibition of Xanthine Oxidase 小麦幼苗黄酮类化合物靶向抑制黄嘌呤氧化酶缓解高尿酸血症的作用及机制

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ACS food science & technology Pub Date : 2026-08-21 Epub Date: 2026-08-04 DOI: 10.1021/acsfoodscitech.6c00401

Yi Zhang, Li-yuan He, Qiu-yue Wei, Lan-jie Feng, Xiao-ding Li, Jiu-liang Zhang

{"title":"Effect and Mechanism of Flavonoids from Wheat Seedlings on Alleviating Hyperuricemia by Targeted Inhibition of Xanthine Oxidase","authors":"Yi Zhang, Li-yuan He, Qiu-yue Wei, Lan-jie Feng, Xiao-ding Li, Jiu-liang Zhang","doi":"10.1021/acsfoodscitech.6c00401","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.6c00401","url":null,"abstract":"Wheat seedlings are a flavonoid-rich cereal by-productwith potentialfor hyperuricemia management. This study evaluated the hypouricemicactivity of wheat seedling extracts and elucidated the mechanism.Wheat seedling ethanol extract (WE) showed markedly higher total flavonoidcontent than water extract (WW), corresponding to superior in vitroxanthine oxidase (XO) inhibition. In hyperuricemic mice, WE (250 mg/kg)reduced serum uric acid by 41% and ameliorated renal and hepatic injuryand exhibited no observable toxicity. Purification of WE using AB-8macroporous resin revealed that the WE eluate of the 40% ethanol fraction(WSEE-40%) with substantially enhanced XO inhibition, characterizedas mixed-type reversible inhibition. Metabolomic analysis identified258 flavonoids; among these, 188 were enriched in WSEE-40%. Mechanistically,the representative flavonoid saponarin bound XO at a single site viastatic quenching with hydrophobic interactions as the dominant drivingforce. These findings establish wheat seedling flavonoids as effectiveXO inhibitors and support valorization of this cereal by-product forfunctional food applications in hyperuricemia management.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 8","pages":"2472–2483"},"PeriodicalIF":3.0,"publicationDate":"2026-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148769415","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Roasting Enhances Xanthine Oxidase Inhibition of Green Tea: Chemical Evidence from Inhibitor Identification 焙烧增强绿茶黄嘌呤氧化酶抑制作用：来自抑制剂鉴定的化学证据

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ACS food science & technology Pub Date : 2026-08-21 Epub Date: 2026-08-02 DOI: 10.1021/acsfoodscitech.6c00490

Aiko Kano, Kazumi Kameda, Akiko Masuda, Toshiya Masuda

{"title":"Roasting Enhances Xanthine Oxidase Inhibition of Green Tea: Chemical Evidence from Inhibitor Identification","authors":"Aiko Kano, Kazumi Kameda, Akiko Masuda, Toshiya Masuda","doi":"10.1021/acsfoodscitech.6c00490","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.6c00490","url":null,"abstract":"In this study, the effects of roasting on the xanthineoxidase(XO) inhibitory activity of green tea were investigated based on chemicalanalysis. It was found that XO inhibitory activity increased withroasting temperature, reaching a maximum of 91% inhibition at 200°C, before declining at higher temperatures. High-performanceliquid chromatography (HPLC) analysis revealed that major tea catechins,such as epigallocatechin gallate (EGCG), were eliminated upon roastingat 200 °C, while flavonols (myricetin, quercetin, and kaempferol)formed and exhibited strong XO inhibitory activity. A newly definedactivity-contributing value (ACV) analysis indicated that these flavonolsbecame the primary contributors to XO inhibition in roasted tea amongthe compounds identified by HPLC. Additionally, pyrogallol, likelygenerated from EGCG during roasting, was identified as another potentinhibitor with a high ACV. These results demonstrate that controlledroasting at approximately 200 °C enhances the XO inhibitory activityof green tea through the formation of flavonols and pyrogallol.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 8","pages":"2563–2569"},"PeriodicalIF":3.0,"publicationDate":"2026-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148769489","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Unlocking Alfalfa’s Potential as a Viable Source of Protein: Improving Protein Extraction and Characterizing the Isolated Protein 释放苜蓿作为一种可行的蛋白质来源的潜力：改进蛋白质提取和分离蛋白质的特性

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ACS food science & technology Pub Date : 2026-08-21 Epub Date: 2026-07-17 DOI: 10.1021/acsfoodscitech.6c00462

Shreevats Mor, D. Jo Heuschele, Sima Saeidy, Baraem P. Ismail

{"title":"Unlocking Alfalfa’s Potential as a Viable Source of Protein: Improving Protein Extraction and Characterizing the Isolated Protein","authors":"Shreevats Mor, D. Jo Heuschele, Sima Saeidy, Baraem P. Ismail","doi":"10.1021/acsfoodscitech.6c00462","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.6c00462","url":null,"abstract":"Alfalfa (Medicago sativa) stands out among othergreen biomass for its environmental advantages and potential as anovel plant protein source. However, the high extent of proteolysispost-harvest due to endogenous proteases limits the feasible productionof functional alfalfa protein ingredients. This study aimed to providea comprehensive evaluation of the structural and functional propertiesof alfalfa protein, as impacted by protease inactivation, extractionconditions, and inherent differences in plant parts across two harvests.Protein extraction from alfalfa total herbage was significantly enhanced(P < 0.05) from 37 to 45% when double (15 min)solubilization at pH 7 was performed, where the second solubilizationwith fresh solvent (water) led to additional protein recovery. Proteinpolymerization, caused by the acid/thermal inactivation of proteases,hindered any further enhancement in protein extraction yield. Resultsdemonstrated that protein extractability from alfalfa leaves was significantlyhigher than from stems. Regardless, the protease inactivation treatmentresulted in protein denaturation and extensive polymerization thatled to poor protein solubility across all alfalfa protein samples.In contrast, polymerization and intermolecular β-sheet contributedto strong gelation properties, namely of the protein isolated fromleaf and total herbage, outperforming both commercial soy and peaprotein isolates by forming strong gels at lower protein concentration(10% protein vs 15% and 20%, respectively). These results not onlyhighlighted the potential of alfalfa as a source of functional proteinbut also emphasized the need to inactivate proteases while maintainingthe integrity of the protein.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 8","pages":"2525–2538"},"PeriodicalIF":3.0,"publicationDate":"2026-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148769617","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Modifying Structure–Functionality of Common Bean (Phaseolus vulgaris L.) Protein via Cold Atmospheric Plasma Processing and Maillard Reaction 菜豆（Phaseolus vulgaris L.）结构功能的改良低温常压等离子体处理和美拉德反应中的蛋白质

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ACS food science & technology Pub Date : 2026-08-21 Epub Date: 2026-07-30 DOI: 10.1021/acsfoodscitech.6c00426

Rukiye Gundogan, Thilini Dissanayake, Asli Can Karaca, Nandika Bandara

引用次数: 0