Sürdürülebilir Kalkınma Amaçları
Yayınlar
- MakaleYalnız künye2026Scopus SJRQ1Quality Enhancement of Rhubarb (Rheum ribes L.) Jam by Ohmic Heating
Özdede, Gizem Merve; Özakdağ, Işılay; Sevim, Esra; Karakavuk, Emrah; Sabancı, Serdal
This study aims to comparatively investigate the production of jam from Rheum ribes L., a plant known for its functional properties, using both conventional and ohmic heating methods, and to evaluate the effects of these methods on quality parameters. Ohmic heating was applied at three different voltage gradients (25, 30, and 35 V/cm) and compared with conventional heating. In both methods, jam samples were produced until they reached a total soluble solids (TSS) content of 66%, after which total phenolic content (TPC), antioxidant activity, ascorbic acid (vitamin C), hydroxymethylfurfural (HMF), and individual phenolic compounds were analyzed. According to the results, the highest TPC (488.37 mg gallic acid equivalent [GAE]/kg), antioxidant activity (595.6 mg ascorbic acid equivalent [AAE]/kg), and vitamin C content (23.6 ppm) were obtained at 35 V/cm. In contrast, the conventional method yielded significantly lower values for these parameters and a higher HMF content (29.9 ppm). Ohmic heating enabled a much shorter processing time, reducing energy consumption by approximately sixfold and contributing to better retention of nutritional components. Additionally, higher voltage gradients resulted in improved preservation of individual phenolic compounds (such as gallic acid, catechin, and rutin). The findings indicate that, compared to the conventional method, ohmic heating offers higher efficiency, better retention of bioactive compounds, and a more sustainable production approach due to its lower energy requirement.
- 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.
- MakaleYalnız künye2024Scopus SJRQ1An innovative approach in oat milk production: Ohmic heating
Ak, Ferit; Karakavuk, Emrah; Goksu, Ali; Sabancı, Serdal
This study aimed to produce oat-milk by using the ohmic heating (OH) system and to compare some quality properties of this milk with the milk produced by conventional methods. The solution containing oats was heated from 20 °C to 75 °C using 3 different voltage-gradients, and then oat-milk was obtained by applying a series of processes. It has been determined that as the voltage gradient increased during heating in oat milk production, the processing time shortens, and this time was 482 seconds in the conventional heating process. The effective electrical conductivity values increased as the temperature increased in the OH process during the production of oat-milk and these values vary between 0.13 and 0.41 S/m. Also, some quality characteristics of oat milk such as color and total phenolic content were better preserved in milk obtained by the OH process than conventional heating process. In addition, oat milk obtained by OH process had higher apparent viscosity at all temperatures.
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İncele - 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.
- MakaleYalnız künye2022Enhancing motility of rainbow trout (Oncorhynchus mykiss) sperm by Tribulus terrestris extract supplementation
Kocabaş, Mehmet; Kutluyer Kocabaş, Filiz; Aksu, Önder; Karakavuk, Emrah; Ölçülü, Abdullatif; Ince, Olcay Kaplan
Tribulus terrestris (TT) is a famous traditional plant of family Zygophyllaceae and widely distributes around the world. TT has potential to elevate the testosterone, testosterone precursor and luteinizing hormone levels. In this study, trials were conducted to assessment the impact of Tribulus terrestris addition on sperm motility of rainbow trout (Oncorhynchus mykiss) for the first time. In the trial, we used to different concentrations [0 µg L-1 (Control), 200 µg L-1, 400 µg L-1, 600 µg L-1, 800 µg L-1 and 1000 µg L-1] of T. terrestris extract. Sperm motility characteristics and longevity were determined. In addition, protodioscin content of T. terrestris extract was assessed. The present study revealed that the presence of T. terrestris caused to increase in sperm motility. The increases in duration (49.00±3.61 s) and motility rate (91.67±2.89%) at 400 µg L-1 were statistically significant (p<0.05). Overall, addition of T. terrestris to activation solution can increase the sperm motility of rainbow trout.
- MakaleYalnız künye2022Scopus SJRQ2Investigation of electrical conductivity and bioactive quality during ohmic evaporation process of Apple juice
Karakavuk, Emrah; Goksu, Ali; Sabanci, Serdal
In this study, the evaporation of apple juice was completed with ohmic heating to eliminate some problems with conventional evaporation methods. Ohmic evaporation (OE) was performed at different voltage gradients (13–17 V/cm) for determining electrical conductivity (EC), Hydroxymethylfurfural (HMF), and the total phenolic content (TPC) changes. The voltage gradient affected the total consumed energy, average power, and specific water removal ratio (SWRR) values (p <.05). The shortest time was obtained at 17 V/cm, while the longest time was 13 V/cm during the OE process. The EC value varies between 0.19–0.85 S/m for the voltage gradients. EC and current values increase with temperature until boiling starts, then decrease, and the EC value tends to increase slightly. The TPC value ranged between 587.4–716,4 mg GAE/100 g and was higher at OE than in the conventional process. As a result, the OE process preserves the TPC value of apple juice better while shortening the processing time. Novelty impact statement: The ohmic evaporation process is an alternative method that can be preferred in concentrating fruit juices with consuming less energy and obtaining higher quality products. In addition, considering the phenolic distribution, it was determined in this study that the products were better preserved in the ohmic evaporation process. It is predicted that it will provide important data for both pilot and industrial designs for the establishment of any ohmic evaporation systems.
AtıfScopus6WoS5OpenAlex9İncele - MakaleAçık Erişim2021Scopus SJRQ4Presence of Neospora caninum DNA of Wild Birds from Turkey; [Türkiye’deki Vahşi Kuşlarda Neospora caninum DNA’sının Varlığı]
Karakavuk, Muhammet; Can, Hüseyin; Aldemir, Duygu; Döndüren, Ömer; Karakavuk, Tuğba; Karakavuk, Emrah; Özdemir, Hüseyin Gökhan; Muz, Mustafa Necati; Gürüz, Adnan Yüksel; Döşkaya, Mert
Objective: Neospora caninum is a protozoon parasite that has a worldwide distribution and mainly causes abortion in cattle and current serological evidence shows that the disease may be also zoonotic. Wild birds play a role as a reservoir of the disease in nature. The study aimed to determine the prensence of N. caninum in wild birds. Methods: In this study, the presence of neosporosis in wild birds (n=55) including 22 different species found in the western side of Turkey, was investigated by polymerase chain reaction (PCR). In addition, PCR positive samples were confirmed by sequencing, BLAST, and phylogenetic analysis using MEGA7. Results: Obtained results showed that the presence of N. caninum DNA was 5.45% (3/55) in brain-heart homogenates wild birds. The bird species which were found positive for N. caninum were little owl (Athene noctua), common buzzard (Buteo buteo), and little tern (Sternula albifrons). According to phylogenetic analysis and BLAST, all samples were compatible with reference N. caninum isolates. Conclusion: To the best of authors’ knowledge, this is the first study detecting N. caninum in little tern. In future studies, it may be interesting to investigate the prevalence of N. caninum in other wild animals to elucidate the transmission properties.
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İncele - MakaleAçık Erişim2020Çeşitli Pekmez Türlerinde Farklı Yöntemlerle Tespit Edilen Antioksidan Aktivitelerin Karşılaştırılması
Benzer, Fulya; Tüzün, Sabri; Baş, İsa; Karaca Sanyürek, Nesrin; Karakavuk, Emrah
Bu çalışmada piyasadan alınmış olan Nar (Punica granatumL.), Keçiboynuzu (Ceratonia siliqua L.), Karadut (Morus nigraL.), Dut (Morus albaL.) ve farklı bölgelerden alınan Üzüm (Vitis viniferaL.) pekmezlerinin farklı yöntemlerle antioksidan aktivitelerinin ölçümü yapılmıştır. Pekmez çeşitlerinin radikal süpürme gücü DPPH ve ABTS yöntemleri ile, Toplam Fenolik Madde tayini ise Folin metoduyla belirlenmiştir. Çalışma sonucunda yapılan istatistiksel analizlerde ABTS yok etme aktivitesi bakımından Nar, Keçiboynuzu, Mardin Üzüm pekmezi, Batman Üzüm pekmezi ve Karadut sırasıyla % 99.34±0.18, % 99.22±0.2, % 98.92±0.45, % 98.71±0.13, % 97.77± 0.4 ile yüksek aktivite gösterirken, Dut pekmezi % 94.65± 0.2ile en düşük aktiviteyi göstermiştir. DPPH radikal giderme aktivitesi bakımından en yüksek değer % 82.32±0.6 ile Nar, en düşük değer ise % 43.33±0.8 ile Üzüm pekmezidir. Toplam fenolik madde açısından en yüksek aktiviteye 748.74±14.43 mg GAE/100 g ileKeçiboynuzu pekmezi sahip iken, en düşük aktiviteye ise 166.14±6.8 mg GAE/100 g ile Mardin üzüm pekmezinin sahip olduğu tespit edilmiştir. Yapmış olduğumuz bu çalışmada Keçiboynuzu pekmezinin toplam fenolik madde içeriğinin diğer pekmezlerin değerinin iki katından daha fazla olması bu pekmezin antioksidan aktivitesinin daha güçlü olduğunu ortaya koymaktadır.
AtıfOpenAlex10TR Dizin2İncele - MakaleYalnız künye2020Scopus SJRQ3Inhibitory effect of Tunceli garlic (Allium tuncelianum) on blastocystis subtype 3 grown in vitro
Aykur, Mehmet; Karakavuk, Emrah; Karakavuk, Muhammet; Akıl, Mesut; Can, Hüseyin; Döşkaya, Mert; Gürüz, Yüksel; Dağcı, Hande
Objective: Blastocystis is a common protozoan parasite detected worldwide. This study aims to investigate the in vitro inhibitory effect of ethyl alcohol extracts of Tunceli garlic (Allium tuncelianum) on growth of Blastocystis ST3 subtype. Methods: Blastocystis ST3 were grown in 3 ml Jones’s medium containing A. tuncelianum prepared at five different concentrations for 72 hours at 37°C. Distilled water was used as negative control whereas metronidazole (MTZ) and trimethoprim-sulfamethoxazole (TMP-SMX) prepared in 0.1, 0.5 and 1 mg/ml of concentrations was used as the positive control. Results: According to the results, the MIC90 of the A. tuncelianum was 115 mg/ml at 72 hours. MIC90 of MTZ was 1 mg/ml at 72 hours (94.96%). TMP-SMX had the highest growth MIC90 effect which was reached at 1 mg/ml concentration during 24 hours (88.18%). The growth inhibitory effect of A. tuncelianum extract increased gradually in all doses and timepoints. Conclusion: In this study, obtained findings show the potential inhibitory effect of A. tuncelianum plant extract against Blastocystis ST3 which causes symptomatic diarrhea in humans. It may be recommended to consume the whole A. tuncelianum plant as food supplement. A. tuncelianum extract could be considered as an alternative for the potential treatment of Blastocystis infection.
AtıfScopus6OpenAlex7İncele - MakaleAçık Erişim2019Isparta’da Yetişen Bazı Elma Çeşitlerinin Meyve Eti, Kabuk ve Çekirdek Yuvasındaki Antioksidan Kapasitesinin Belirlenmesi
Çimen, Murat; Benzer, Fulya; Yıldırım, Mahsum; Barış, Dilan; Yıldırım, Hüseyin; Karaca Sanyürek, Nesrin; Karakavuk, Emrah
Bu çalışmada Isparta ili Eğirdir ilçesinden temin edilen beş farklı elma çeşidinde meyve eti, kabuk ve çekirdek yuvasındaki antioksidan kapasiteleri ABTS, DPPH ve TFM yöntemleri kullanılarak belirlenmiştir. Analiz sonuçları incelendiğinde çeşitler, alınan kısımlar ve yöntemler bakımından antioksidan seviyelerinin farklılık gösterdiği görülmüştür. En yüksek antioksidan aktivite ‘Granny Smith’ çeşidinde bulunmuştur. En düşük antioksidan aktivite ise ‘Pink Lady’ çeşidinde tespit edilmiştir. Meyve eti, kabuk ve çekirdek yuvasındaki antioksidan miktarları sırasıyla %29.93, %21.95, %27.22 olarak tespit edilirken, TFM metodu ile yapılan analizlerde antioksidan miktarı ABTS ve DPPH metotlarına göre daha yüksek bulunmuştur.
AtıfOpenAlex6TR Dizin4İncele - MakaleAçık Erişim2018Scopus SJRQ2Effect of different levels of grapeseed (Vitis vinifera) oil addition on physicochemical, microbiological and sensory properties of set-type yoghurt
Mercan, Emİn; Sert, Durmuş; Karakavuk, Emrah; Akın, Nİhat
The aim of this study was to determine the effect of different concentrations of grapeseed oil (GSO) addition (0.5%, 1% and 1.5% w/v) to yoghurt milk on survival of starter bacteria, and physicochemical, textural and sensory properties of set-type yoghurts during the 21 days of storage. Moreover, radical scavenging activity (RSA) and total phenolic content (TPC) of yoghurts were investigated. Yoghurts containing GSO exhibited significantly higher TPC and RSA as compared to control yoghurts. The results obtained from this investigation show that GSO has a potential to be used as a food supplement to improve health-promoting properties of yoghurt.
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