Sürdürülebilir Kalkınma Amaçları
Yayınlar
- MakaleAçık Erişim2025Determination of Total Phenolic Content, Phenolic Composition, Antioxidant Capacities and Some Physicochemical Features of Rosehip (Rosa canina) and Hawthorn (Crataegus Orientalis) Wild Fruits Growing in Tunceli
Benzer, Fulya; Karakavuk, Emrah; Eroğlu, Zeynep; Çetin, Şenay Kasun
The role of natural antioxidants is increasingly important in reducing the damaging effects of free radicals formed in daily life and due to various factors in our en-vironment. In this respect, hawthorn and rosehip fruits, which have high amounts of antioxidants and phenolic substances, attract attention. In this study, some phys-icochemical properties, antioxidant activities, total phenolic substance amounts (TFMM) and phenolic compound compositions of rosehip (Rosa canina) and hawthorn (Crataegus orientalis) fruits growing naturally in Tunceli province were investigated. TFMM was determined as 1265.02-1344.68 in rosehip fruits grown in Tunceli and 318.18-370.85 mg GAE kg-1 fresh weight in hawthorn fruits, antiox-idant activity was determined as 4.83-5.26 in rosehip fruits and 1.85-2.36 μmol AAE g-1 fresh weight in hawthorn fruits. A statistical difference was determined between rosehip and hawthorn wild fruits in terms of antioxidant activity and TFMM, and it was observed that rosehip fruit had higher values than hawthorn fruit in terms of both parameters. It was determined that hawthorn fruit contained higher amounts of epigallocatechin, protocatechuic acid and quercetin-3-glucoside phenolic compounds than rosehip fruit and the difference between the two fruit contents was statistically significant.
- MakaleAçık Erişim2024Zeytinyağı oleojelinin şortening ikame maddesi olarak kullanılmasının kekin kalite özellikleri üzerine etkisinin belirlenmesi
Eroğlu, Zeynep; Orhan, Necla Özdemir
Bu çalışmanın amacı, zeytinyağı oleojelinin kek üretiminde katı yağ (şortening) ikamesi olarak kullanım potansiyelini araştırmaktır. Bu amaçla, kek formülasyonundaki şortening miktarı % 25 (% 25 Oleojel-kek) ve % 50 (% 50 Oleojel-kek) oranlarında oleojel ile ikame edilmiştir. Kontrol örneğinde (Kontrol-kek) ise yağ olarak sadece şortening kullanılmıştır. Kontrol-kek, % 25 Oleojel-kek ve % 50 Oleojel-kek hamurlarının özgül ağırlıkları, sırasıyla, 0.90 ±0.00, 0.98 ±0.00 ve 1.06 ±0.01’dir. Kek hamurlarının tamamı kaymayla azalan akış özelliği (n < 1, psödoplastik) sergilemiş ve Herschel-Bulkley modeline uygunluk göstermiştir (R2, 0.9975-0.9950). Oleojel içeren kek hamurlarının görünür viskozite değerleri Kontrol-kek örneğine göre daha düşüktür (p < 0.05). Kek hamurlarının G′ değerleri, G′′ değerlerinden daha yüksektir ve bu durum örneklerin katı benzeri yapı sergilediğine işaret etmektedir. En yüksek sertlik değeri Kontrol-kek örneğine (403.92 ±14.84 g) ait iken en düşük sertlik değeri % 50 Oleojel-kek örneğine (303.11 ±12.10 g) aittir (p < 0.05). Formülasyona ilave edilen oleojel miktarı arttıkça keklerin elastikiyeti artmıştır (p < 0.05). Duyusal analiz parametreleri açısından örnekler arasındaki farklılıklar, istatistiksel olarak önemsiz bulunmuştur (p > 0.05). Elde edilen sonuçlar, kek yapımında şortening yerine oleojel kullanımının umut vadeden bir geleceğinin olduğunu göstermektedir.
AtıfOpenAlex3TR Dizin2
İncele - MakaleAçık Erişim2024Katı Yağ Alternatifi Olarak Çörekotu Yağı Oleojelinin Kraker Yapımında Kullanım Potansiyelinin Araştırılması
Eroğlu, Zeynep; Orhan, Necla Özdemir
Günümüzde, gıdaların duyusal kalite ve fonksiyonel özelliklerini geliştirmek için yoğun bir şekilde çalışılmaktadır. Katı yağlar, yapısında yüksek oranda doymuş yağ asitleri içermesi nedeniyle sağlık açısından sorun oluşturabilmektedir ve bu nedenle gıdalarda katı yağ yerine kullanılabilecek ikame maddeleri geliştirilmektedir. Bu çalışmada, kraker yapımında katı yağ ikame maddesi olarak çörekotu yağı oleojeli (ÇOYO) kullanılmış olup, krakerin fiziksel, duyusal ve tekstürel özelliklerinde meydana gelen değişimler incelenmiştir. Kraker yapımında kullanılan shortening oranı % 0, % 50 ve % 100 olacak şekilde ÇOYO ile değiştirilerek, sırasıyla, Kontrol-kraker, % 50 ÇOYO-kraker ve %100 ÇOYO-kraker formülasyonları hazırlanmıştır. Kontrol-kraker, % 50 ÇOYO-kraker ve %100 ÇOYO-kraker örneklerinin nem değerleri sırası ile % 3.61, % 4.11 ve % 4.66 olarak bulunmuştur. En yüksek su aktivitesi değeri %100 ÇOYO-krakere (0,2315) ait olup bunu % 50 ÇOYO-kraker (0,1920) takip etmiştir. Bileşiminde ÇOYO bulunan krakerlerin L* değerlerinin azaldığı ve a* değerlerinin arttığı görülmüştür. En yüksek sertlik değeri (2396,90 g kuvvet) Kontrol-krakere ait iken en düşük sertlik değeri (1170,45 g kuvvet) %100 ÇOYO-krakere aittir (P
AtıfOpenAlex3TR Dizin1İncele - MakaleYalnız künye2023The effect of boiling and baking process on total phenolic compounds and antioxidant capacity of Osmanoğlu and Sarıaşlama chestnuts grow in Bursa
Benzer, Fulya; Karakavuk, Emrah; Eroğlu, Zeynep; Eymir, Aslı
Chestnut is a fruit with high carbohydrate content, low-oil ratio and protein content, including minerals, vitamins, amino acids and phenolic compounds which can have antioxidant properties. It has been determined that the amount and composition of phenolic components could change in according to environmental and growing conditions, and the variety of chestnuts having impact on protein content. This study was conducted to investigate the possible effects of boiling and baking on some physical and chemical properties, antioxidant activity and total phenolic content of Osmanoğlu and Sarıaşlama chestnut varieties grown in Bursa. According to the results of the present study, some physical and biochemical properties of raw chestnut were determined as humidity 48.78–56.57 %, ash 1.11–1.27 g 100 kg⁻¹, water activity 0.705–0.844, pH 7.03–7.29, color L* 60.52±2,64; a* 0.13±0,18; b* 12.39±1.57. The total phenolic compounds content was 129.17±6.23 mg GAE (gallic acid equailent) kg⁻¹ in raw chestnuts, 180.97±18.25 mg GAE kg⁻¹ in boiled chestnuts, and 149.86±7.95 mg GAE kg⁻¹ in baked chestnuts. Also, the antioxidant capacity found like 0.42±0.01 μmol AAE (ascorbic acid equivalent) kg⁻¹ for raw chestnuts, 0.31±0.03 μmol AAE kg⁻¹ for boiled chestnuts, and 0.40±0.01 μmol AAE g⁻¹ of baked chestnuts. It was determined that while the application of the boiling process caused a significant decrease in the antioxidant activity of chestnuts, the application of the baking process did not cause any meaningful change on the antioxidant capacity of the chestnuts. It was determined that there was a significant increase in the total phenolic compounds content with the boiling and baking process compared to raw chestnuts.
- MakaleAçık Erişim2022Investigation of the Changes in Rheological Properties of Purple Basil Sherbet Samples Concentrated by Ohmic Heating at Different Voltage Gradient
Çevik, Mutlu; Eroğlu, Zeynep
Purple basil is widely used medicinally and aromatically due to its essential oil properties, and it is a plant that stands out with its antibacterial, antimutagenic and antioxidant properties. It has been determined that purple basil has positive effects on health such as appetizing, insomnia, sputum, diuretical and antispasmodic. Purple basil contains high concentrations of anthocyanins and with these properties it stands out as a potential new source of stable red pigments for the food industry. In recent years, it has been seen that purple basil has been processed into different products such as tea and sherbet in order to benefit from its functional properties. With the processing of purple basil into different products, it is seen that the consumption of basil and basil products has increased by consumers. In this study, purple basil sherbet samples were concentrated at different voltage gradient values (14, 17 and 20 V/cm) under atmospheric conditions with ohmic heating up to 25% soluble solid content (SSC) and the changes in their rheological properties during the concentration process was investigated. The changes in the rheological properties of the purple basil samples were determined in the range of 1-148 s-1 shear rate values and measurement temperature was 25°C. The compatibility of different rheological models (Newton, Power-Law and Herschel-Bulkley) to the experimental data was statistically evaluated to determine the flow behavior index of the purple basil sherbet samples. It has been determined that the shear stress values increased as the shear rate values increased in all the process conditions. Similarly, at the same shear rate values, it was determined that the shear stress values increased as the SSC values increased. It has been determined that the best suitable rheological model was Herschel-Bulkley Model for all purple basil sherbet concentrates. It is thought that the results obtained will provide important data to the food and machinery industry for the installation of pilot and industrial scale ohmic heating systems.
AtıfOpenAlex2İncele