Sürdürülebilir Kalkınma Amaçları
Yayınlar
- MakaleYalnız künye2025Scopus SJRQ1Momordica charantia L. Extract as a Potential Inhibitor of Heterocyclic Aromatic Amine Formation in Pan-fried Meatballs
Gumus, Damla; Macit, Arife; Guzel, Bengu; Tengilimoglu-Metin, M. Merve; Kizil, Mevlude
The primary objective of this study was to examine the effect of Momordica charantia L. extract (MCE) on the generation of heterocyclic aromatic amines (HAAs) in meatball samples. Meatballs were prepared with varying usage rates of MCE (0%, 0.5%, and 1%) and pan-fried at 150 °C, 200 °C, and 250 °C for a total cooking duration of 10 min. The samples were analyzed for proximate composition, pH, cooking loss, and HAA levels. Results indicated that increased cooking temperatures led to higher total HAAs, with specific types and quantities of HAAs varying according to both cooking temperature and MCE concentration. The total HAA content in the meatball samples ranged from 0.81 ng/g and 10.75 ng/g. Specifically, the total HAAs were 1.29 ± 0.38 ng/g, 3.40 ± 1.52 ng/g, and 7.60 ± 2.48 ng/g in meatballs cooked at 150 °C, 200 °C, and 250 °C, respectively (p < 0.05). The addition of MCE at different concentrations reduced the generation of total HAAs, with 0.5% MCE showing the highest inhibitory effect, reducing total HAAs by 30.8%. These findings underscore the significance of considering cooking conditions, including temperature and usage rate, when incorporating antioxidant compounds into meat products.
AtıfScopus2WoS2OpenAlex3
İncele - MakaleAçık Erişim2025Scopus SJRQ1Validation and adaptation of a Turkish version of the dietarian identity questionnaire
Gumus, Damla; Macit, Arife; Demirci, Senol; Kizil, Mevlude
Dietarian identity reflects an individual’s cognitive, emotional, and behavioral orientation toward the consumption or avoidance of animal-based foods, including red meat, poultry, fish, eggs, and dairy. This study aimed to adapt and validate the Dietarian Identity Questionnaire (DIQ) for Turkish-speaking populations by establishing its cultural and linguistic suitability and examining dietarian identity profiles among different dietary patterns. The DIQ was adapted into Turkish and administered via a webbased survey to 487 Turkish-speaking adults (Mean age=28.9±10.7 years; 34.7% male, 64.1% female, and 1.2% non-binary). Participants were categorized as omnivores, vegetarians, or vegans based on self-reported dietary exclusions. Structural validity was assessed using Confirmatory Factor Analysis, while internal consistency, composite reliability, and convergent and discriminant validity were evaluated through Cronbach’s alpha and average variance extracted. Group differences across dietary identity profiles were examined using ANOVA, and interrelationships among the DIQ-Turkish (DIQ-T) subscales were explored through Pearson correlation analysis. The results indicated that the eight-factor DIQ-T demonstrated a strong model fit (χ2 (465) =1841.45, p<0.001, CFI=0.924, TLI=0.914, RMSEA=0.078, SRMR=0.050), confirming its structural validity. Reliability analysis indicated high internal consistency across all subscales, and significant differences were observed between omnivores and vegan/vegetarian groups across multiple dimensions (p<0.001), highlighting distinct psychological and motivational patterns associated with dietarian identity. These findings support DIQ-T as a valid and reliable instrument for assessing dietarian identity, providing a valuable tool for researchers and health professionals investigating dietary behaviors and their potential implications for public health and nutrition interventions.
