Yazarlar
- Aglar, Erdal(14)
- Benzer, Fulya(14)
- Kocabaş, Mehmet(13)
- Sabanci, Serdal(12)
- Özçiçek, Esin(12)
- Icier, Filiz(10)
- Karaca Sanyürek, Nesrin(10)
- Kutluyer, Filiz(10)
- Kuzgun, Nermin Karaton(10)
- Topal, Murat(9)
- Aksu, Önder(8)
- Can, Erkan(8)
- Cevik, Mutlu(8)
- Kayim, Murathan(8)
- Dikici, Abdullah(7)
- Karakavuk, Emrah(7)
- Kizak, Volkan(7)
- Kocabas, Mehmet(7)
- Macit, Arife(7)
- Ozturk, Burhan(7)
- Öbek, Erdal(7)
- Erişir, Mine(6)
- Ertekin, Özlem(6)
- Gundogdu, Muttalip(6)
- Ince, Muharrem(6)
- Omac, Basri(6)
- Sabancı, Serdal(6)
- Yaman, Mehmet(6)
- Aydın, Sevinç(5)
- Erguven, Gokhan Onder(5)
- Erisir, Mine(5)
- Erol, Nida Demirtas(5)
- Goksu, Ali(5)
- Kizil, Mevlude(5)
- Kutluyer Kocabaş, Filiz(5)
- Serdar, Osman(5)
- Yilmaz, Ökkeş(5)
- Çimen, Murat(5)
- Şeker, Engin(5)
- Altınterim, Başar(4)
Yayınlar
- MakaleAçık Erişim2025Scopus SJRQ3Identification and Quantification of Fatty Acid Profile of Muscle and Gametes in Threatened Abant Trout (Salmo abanticus) from Wild
Özçiçek, Esin; Kocabaş, Filiz Kutluyer; Kocabaş, Mehmet; Yilmaz, Ökkeş
Abstract: As an important challenge restricting hatchery production, gamete quality and subsequent larvae and juvenile are influenced by broodstock nutritional status (i.e., protein, essential amino acids, fatty acid profile and minerals). Hence, the fatty acid (FA) profiles of muscle and gametes in threatened Abant trout (Salmo abanticus) from wild was elucidated and quantitated using the gas chromatography. Our results indicated that the saturated fatty acids (SFAs) in muscle and sperm (38.00 and 60.98%) of S. abanticus occurred in higher quantities than unsaturated fatty acids. The egg of S. abanticus in the wild is characterized by high (mostly n-6 HUFA, 33.59%). Tricosanoic acid (C23:0) and docosahexaenoic acid (DHA, C22:6 n-3) were not determined in sperm of S. abanticus. Overall, the current study provides FA composition in the reproduction cells and muscle of mature S. abanticus and the gametes and muscle had similar general FA profiles with the dominance of C18:1 n-9 (Oleic acid), C16:0 (Palmitic acid), C4:0 (Butyric acid), C18:2 n-6 (Linoleic acid, LA) and C20:5 n-3 (Eicosapentaenoic acid, EPA).
- 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.
- MakaleYalnız künye2025Scopus SJRQ1Using Camelina Seed Mucilage as a Fat Replacer in the Production of Cookies and Its Effect on Physicochemical and Technological Properties
Ozcan, Yasemin; Ozdemir-Orhan, Necla; Eroglu, Zeynep; Yilmaz, Merve Silanur
In this study, for the first time, camelina (Camelina sativa (L.) Crtz.) seed mucilage (CM) was used as a fat substitute in a cookie formula, and the physicochemical, textural, and functional properties of mucilage-incorporated cookies were investigated. The moisture, protein, ash, fat, and carbohydrate content of the CM was 6.46% ± 0.35%, 17.44% ± 0.62%, 11.49% ± 0.39%, 1.27% ± 0.10%, and 63.16% ± 0.58%, respectively. Fourier transform infrared (FTIR) spectroscopy identified acidic (–COOH) functional groups in the CM. Four distinct cookie samples were examined: The control-cookie, 20% CM-cookie, 40% CM-cookie, and 60% CM-cookie were prepared by replacing shortening with CM at 0%, 20%, 40%, and 60% levels, respectively. The mucilage-incorporated doughs were softer, springy, cohesive, and resilient compared to the control dough (p < 0.05). As for the cookies, the fat content of the 20% CM-cookie, 40% CM-cookie, and 60% CM-cookie samples decreased by 12.52%, 31.49%, and 50.12%, respectively, compared to the control-cookie. The control-cookie had the lowest baking loss (p < 0.05), and the baking loss values of the mucilage-incorporated cookies increased with increasing fat replacement level. The highest spread ratio was recorded in the 20% CM-cookie, followed by the control-cookie (p < 0.05). The highest hardness and brittleness values (70.68 ± 3.37 N and 11.52 ± 0.34 mm) belonged to the 60% CM-cookie, whereas the lowest (19.42 ± 1.42 N and 8.80 ± 0.26 mm) belonged to the control-cookie (p < 0.05). Incorporating mucilage into the cookie formula increased the total phenolic compound content but decreased the antioxidant activity. These results show that CM has potential utility as a fat substitute in cookie production without significant quality loss.
AtıfScopus3WoS2OpenAlex3
İncele - MakaleYalnız künye2025Scopus SJRQ2Influence of putrescine treatment on quality and biochemical characteristics of hawthorn fruit during cold storage
Kucuker, Emine; Aglar, Erdal; Ogurlu, Ferhat; Ozcengiz, Ceyda Kizgin; Sumbul, Ahmet
Post-harvest quality and product losses are significant for hawthorn fruits, which have a short shelf life and limited marketing period. This study examined the effects of putrescine applications to maintain the physical quality and biochemical contents of hawthorn fruits and extend their shelf life during cold storage. Hawthorn fruits were treated with different doses of putrescine (0.5 mM, 1 mM, and 2 mM) and stored for 30 days. The effects of putrescine applications on weight loss, decay rate, fruit firmness, soluble solids content (SSC), titratable acidity (TA), total phenolic content, total antioxidant content, individual phenolic compounds, and organic acid properties were evaluated on the 10th, 20th, and 30th days of storage. At the end of the cold storage, the lowest weight loss and decay rate and the highest fruit firmness were observed in the 1 mM putrescine application. In general, putrescine applications maintained total phenolic content, with the increase in total antioxidant content continuing until the 20th day. The highest increase in total phenolic and total antioxidant content was observed with the 1 mM putrescine application. Succinic acid, a decreasing phenolic compound, was identified as the primary acid in hawthorn fruits throughout storage. The storage period and putrescine application dose caused increases and decreases in phenolic compounds. Gallic acid was determined as the highest phenolic compound in hawthorn fruit. The 1 mM putrescine application was found to be the most effective application for organic acids and phenolic compounds. Putrescine, one of the main polyamines, was shown to be an effective method for maintaining the quality and shelf life of hawthorn fruit. Additionally, this study is expected to serve as a foundation for future similar studies.
AtıfScopus4WoS4OpenAlex3İncele - MakaleAçık Erişim2025Scopus SJRQ1Quality preservation of jujube fruit during cold storage: effect of maturity stage and modified atmosphere packaging
Gun, Sefa; Ozturk, Burhan; Aglar, Erdal; Karakaya, Orhan
Bacground: This study, which examines the effect between the maturity stage and modified atmosphere packaging (MAP) in order to prevent post-harvest quality losses and extend the storage life of jujube (Ziziphus jujuba Mill.) fruit, offers an important contribution to supply chain management. The fruits harvested at different maturity stages were stored at 0 ± 0.5 °C and 90 ± 5 RH in MAP and control conditions for 42 d and changes in quality, physiological and biochemical parameters were evaluated. Results: The lowest value was recorded in the early maturity (M-1) + MAP group for weight loss. Respiration rate decreased with advancing maturity, MAP treatments slowed down this process. Oxygen consumption and CO₂ production changed according to maturity level, MAP applications balanced gas exchange. MAP maintained brightness and color intensity of the fruit better. It also slowed down the firmness loss. The highest soluble solid content (SSC) was determined in the late maturity (M-3) + MAP group. Titratable acidity (TA) showed lower increase in MAP treatments. MAP significantly reduced the losses of vitamin C. Total phenolic, total flavonoids and antioxidant activity decreased during storage, while MAP treatments limited this decrease. Conclusions: The findings revealed that packaging jujube fruit with MAP, especially in early and mid-maturity stages, better preserves its quality parameters. Accordingly, MAP applications appropriate to the ripeness stage are recommended as an effective strategy to extend the fresh consumption period of jujube fruit and preserve its bioactive compounds.
AtıfScopus6WoS5OpenAlex5İncele - MakaleAçık Erişim2024Evaluation of Novel Plant-Based Milk Produced from Melon Kernel
Aydın, Çağlar Mert
In this study, the possible use of melon kernel (Cucumis melo L.) as a source for production of daily milk alternative was evaluated. For this purpose, the study evaluated proximate composition, physicochemical properties and sensory properties of the milk from Kultik kernel. Overall, proximate composition consists of 88.84% moisture, 1.08 ash, 0.96 protein and 5.50% fat and 3.63% carbohydrate content. Low protein content of the milk limits its usage as an ingredient in the production of fermented dairy products. Physicochemical properties showed that Kultik kernel milk is rich in nutritional value. Rheological behaviour of the milk showed non-Newtonian with pseudoplastic character. Similar flow character to dairy milk enables the milk sample to be produced in existing equipment and processes, allowing large-scale industrial production. In addition, sensory scores of the milk sample were low, thus new formulas including the milk samples should be developed in further studies.
AtıfOpenAlex2TR Dizin1
İncele - MakaleAçık Erişim2024Potential Human Health Risk from Toxic/Carcinogenic Arsenic in Ripe and Unripe Tomatoes Grown in Wastewater Exposed Zone
Topal, Murat; Topal, E.Işıl Arslan; Öbek, Erdal
The aim of the present study was to investigate the potential risk to human health from toxic/carcinogenic arsenic in ripe (RiTo) and unripe tomatoes (UnRiTo) grown in the municipal wastewater treatment plant effluents exposure zone. The arsenic concen-trations were determined in each tissue of RiTo and UnRiTo tomatoes. Arsenic values in tomatoes were root>leaf>unripe tomato>ripe tomato>stem. The maximum ED (exposure dose) value in RiTos was 1.21E-02 mg.kg-1.day-1 for child, minimum ED value was 4.80E-03 mg.kg-1.day-1 for male. The ED value was calculated as 5.44E-03 mg.kg-1.day-1 for female. The maximum ED value in UnRiTo was 2.12E-02 mg.kg-1.day-1 for child, min ED value was 8.39-03 mg.kg-1.day-1 for male. ED value was calculated as 9.51E-03 mg.kg-1.day-1 for female. EDs in RiTo and UnRiTo were child>female>male. When the HQs (hazard quotient) in RiTo and UnRiTo compared, HQ values in UnRiTo were higher. All of the HQ values were higher than 1. As a re-sult, results of tomatoes analysis show that there was non-carcinogenic and carcino-genic health risks.
AtıfOpenAlex2TR Dizin1İncele - MakaleAçık Erişim2024Modeling changes in the quality attributes of couscous cooked with ohmic heating
Sabanci, Serdal; Işık, Erdem; Goksu, Ali; Omaç, Basrı
Kinetic studies on the quality alters of couscous are crucial to the suitable design of ohmic heating treatment. Hence, it was targeted to build mathematical models to forecast the changes in quality attributes of couscous cooked using ohmic heating (OH) in the present study. In addition, the average power and total energy for cooking couscous with OH at a voltage gradient of 17 V/cm were determined. Three dissimilar kinetic models—zero, first, and second—were fitted to the data. Our findings showed that, for the ohmic heating system, as cooking time increased, energy consumption increased while heating system efficacy declined. The best model to reflect the changes in color parameters was the second-order model, while the zero-order model best fit the experimental data observed for the cooking loss, moisture content, and weight increase (%). For all TPA parameters, however, neither model yielded the greatest fit.
AtıfOpenAlex1İncele - MakaleAçık Erişim2024Effect of Dietary Zinc on the Antioxidant Parameters of Juvenile Common Carp (Cyprinus carpio)
Aksu, Önder; Harlıoğ, Muzaffer Mustafa; Mustafa, Shokri; Batool, Zahra
Zinc (Zn) is an essential micro mineral needed for the proper growth and immune function of fish. This investigation was designed to examine the antioxidant role of a fortified diet with different Zn levels in the muscle and liver tissues of carp fry. A four-iso-nitrogen (35% crude protein) practical diet was produced that included graded levels of dietary zinc sulphate as a nutritional zinc resource in the fundamental diet supplemented with increased zinc levels (T1, control, 85 mg Zn kg-1, T2 105 mg Zn kg-1, T3, 125 mg Zn kg-1 and T4, 145 mg Zn kg-1). Even though the SOD and CAT analysis results did not show a linear increase in the increasing Zn ratio in the diets, higher values were obtained compared to the control groups. SOD highest values in T3 for the liver (0.713 ± 0.220 U/ml) and T1 for muscle (0.751 ± 0.144 U/ml), CAT values were highest in T2 for the liver (0.849 ± 0.115 nmol/dk/m) and T2 for muscle (1.059 ± 0.148 nmol/dk/m) was obtained. MDA values were completely higher for the muscle than for the control group, and for the liver, a lower value was obtained in the T2 trial group than in the control group (1.671 ± 0.230 µM). The results of the study showed that Zn contributed significantly to the nutrition of carp fish. It can be concluded that the findings of SOD and CAT analysis endorse the positive contributions of using 105 mg Zn in the diets to promote the antioxidant defense of juvenile carp fish.
- MakaleAçık Erişim2024Allelopathic Effects of Essential Oils In Some Medicinal And Aromatic Plants on The Development of Oilseed Plants
Aydın, Sevinç; Karaca Sanyürek, Nesrin; Yaman, Hümeyra; Yılmaz, Ömer
Traditional methods used to increase plant productivity from the past to the present cause problems owing to their toxicological effects on organism resistance and living things. This has stipulated the creation of strategies to boost plant productivity without adversely affecting the health of living things. Essential oils secreted from various parts of plants stand out as, sustainable, and improvable alternatives and have been the subject of numerous types of research as they have many functional properties. The present research covers the investigation of the allelopathic effect of essential oils of Greek Oregano (Origanum vulgare L. subsp. hirtum), Lavandin (Lavandula x intermedia), and common sage (Salvia officinalis L.) on oilseed plants (Cephalaria syriaca L., Camelina sativa L.) at different ratios. Inhibitory effects of the essential oils obtained by hydrodistillation on the seeds of Cephalaria syriaca L. and Camelina sativa L. species at different concentrations were analyzed under sterile in vitro conditions. The inhibitory effects of essential oils and concentrations were analyzed using the Friedman test. The research revealed that essential oils were effective in weed control through their high inhibitory effect against Cephalaria syriaca L. seeds while reducing the germination power of Camelina sativa L.
AtıfOpenAlex2İncele - MakaleAçık Erişim2024Mnium hornum ve Mnium lycopodioides Türlerinin Biyoaktif Bileşikleri ve Antioksidan Kapasiteleri
Alataş, Mevlüt; Sahilli, Yeliz Cakir
En eski karasal bitkiler olan briyofitler, biyoaktif bileşikleri ve terapötik potansiyelleri açısından tohumlu bitkilere göre nispeten daha az incelenmişlerdir. Bu çalışmada, akrokarp karayosunlarından Mnium hornum Hedw. ve Mnium lycopodioides Schwägr türlerinin biyoaktif bileşikleri (toplam fenolik ve flavonoid içeriği, askorbik asit içeriği, karotenoid içeriği, nitrik oksit süpürme ve deoksiriboz bozunma aktivitesi) ve antioksidan kapasiteleri (ferrik indirgeyici/antioksidan güç) araştırılmıştır. Araştırma sonucunda, önemli miktarda toplam flavonoid ve fenolik içerdiği belirlenen türler, potansiyel antioksidan ajanlar olarak öngörülmüştür.
- MakaleAçık Erişim2024Cyprinus carpio ile Elde Edilen Surimi Tozundan Üretilen Krakerlerinin Buzdolabı Koşullarında Raf Ömrünün Belirlenmesi
Kuzgun, Nermin Karaton
Bu araştırma, Cyprinus carpio kıyması ile elde edilen surimi tozunun balık krakerlerinin üretimi sonucu buzdolabı koşullarındaki mikrobiyolojik ve kimyasal özelliklerinin belirlenmesini amaçlamıştır. Fileto haline getirilen balıklar kıyma haline getirilip, soğutulmuş su ile iki kez 10 dakika süre ile yıkandı. Üçüncü yıkanma, soğutulmuş %0.3’lük tuz solüsyonu ile 5 dakika karıştırılarak yapılıp ve fazla su süzgeç kullanılarak peynir torbası içinde süzüldü ve daha sonra 60 ±5°C’lik turbo fırında 12 saat kurutuldu ve parçalayıcıda toz haline getirildi. Surimi tozu balık kraker hamuruna eklenip yoğuruldu ve kraker şekli verilip pişirildi. Elde edilen krakerlerin mikrobiyolojik özellikleri incelendi. Elde edilen sonuçlara göre buzdolabı koşullarında 15. günde mikrobiyolojik olarak bozulduğu gözlemlendi. Ayrıca surimi tozunun işlevselliği ile balık türüne ve kullanılan kurutma metoduna bağlı olarak değişim gösterebilir. Konunun daha iyi anlaşılması için Ar-Ge çalışmaları yapılmalıdır.
AtıfOpenAlex2İncele - MakaleAçık Erişim2024Farklı Esansiyel Yağlarla Hazırlanmış Balık (Luciobarbus esocinus (Heckel, 1843)) Köftelerinin Mikrobiyolojik ve Duyusal Kalitesi
Kuzgun, Nermin Karaton; Şeker, Engin; Polat, Yunus
Bu çalışmada, nane (Spearmint sp.) ve kekik (Origanum spp.) esansiyel yağları ilave edilmiş Luciobarbus esocinus’dan elde edilen kıyma ile üretimi yapılan balık köftelerinin soğuk muhafaza esnasında mikrobiyolojik ve duyusal kalitesi araştırıldı. Nane, kekik ve kontrol grubu olmak üzere üç farklı deneysel köfte örneği 4±1°C’de muhafaza altına alınmış ve muhafazanın belirli günlerinde analizleri yapılmıştır. Deneysel köfte örneklerinin mikrobiyolojik olarak Toplam mezofilik aerob bakteri sayısı (TMAB), toplam psikrofil aerob bakteri sayısı (TPAB), toplam maya-küf sayısı, laktik asit bakteri sayısı ve koliform bakteri sayıları belirlenmiştir. Ayrıca çalışmada hazırlanan ürünlerin duyusal olarak değerlendirmeleri yapılırken görünüş, renk, koku ve lezzet bakımından incelenmiştir. Deneysel örneklerin muhafazasının son aşamasında toplam mezofilik aerobik bakteri sayısı 7,33±0,94 log kob/g (10. günde) ile kontrol grubunda, 7,03±1,43 log kob/g (15. günde) ile kekik esansiyel yağı ekli grupta, 7,81±1,29 log kob/g (20. günde) ile nane esansiyel yağı ekli grupta belirlenmiştir. Psikrofil bakteri sayısı balık köftesi örneklerinin depolama başlangıcında 4,04±1,52-4,72±0,54 log kob/g arasında ve toplam laktik asit bakterisi sayısı depolama başında 4,04±1,52- 4,72±0,54 log kob/g arasında olduğu belirlenmiştir. Depolama başlangıcındaki maya- küf sayısı 4,60±1,22, 4,25±1,22 ve 4,73±0,99 log kob/g (Sırasıyla Kontrol, nane ve kekik esansiyel yağı eklenmiş gruplarda) olarak belirlenmiştir. Duyusal değerlendirme bakımından muhafazanın ilk gününde en çok lezzet değeri 9,00±0,00 ile hem Ke hem de Na grubunda olduğu belirlenmiştir. Fakat duyusal genel olarak değerlendirildiğinde en yüksek puanların nane ekli grupta olduğu belirlenmiştir.
AtıfOpenAlex1İncele - MakaleYalnız künye2024Şerefiye (Zara-Sivas) Barajının Su Kalitesi İndekslerine Göre Değerlendirilmesi
Mutlu, Ekrem; Kutlu, Banu
Sivas ili Şerefiye Baraj gölünün su kalitesinin belirlenmesi üzerine yapılmış olan bu çalışma; Ocak 2014 ile Aralık 2014 tarihleri arasında 3 istasyondan aylık olarak toplanan numuneler üzerinde gerçekleştirilmiştir. 25 değişkenin incelendiği analizlerde su kalitesi, Dünya Sağlık Örgütü içme suyu standartları, su kalite indeksi (WQI), sodyum absorbsiyon oranı (SAR), sodyum yüzdesi, geçirgenlik indeksi (PI), magnezyum indeksi, sulama indeksi ve Türkiye Cumhuriyeti Yüzey Suyu Kalitesi Yönetmeliği (SWQR) Orman ve Su İşleri Daire Başkanlığı değerlerine göre belirlenmiştir. Barajdaki su kalite indeksinin ortalama değeri 46,82, sulama suyu değerleri ortalama 3,90 olarak bulunmuştur. Burada elde edilen sonuçlar Şerefiye Barajı'nın su kalite indeksi ve sulama suyu kalitesi açısından "çok iyi" sınıfta olduğunu göstermiştir.
AtıfOpenAlex4TR Dizin5İncele - 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 - MakaleAçık Erişim2024Investigation of Flower, Leaf, and Stem Parts of Three Gundelia Species Growth in the Eastern Anatolia Region of Türkiye from a Biochemical Perspective
Yilmaz, Fatih; Türkoglu, Ismail; Kirmizikaya Özmen, Gorkem; Yüce Babacan, Ebru; Yilmaz, Okkes
13 species of Gundelia species plants are endemic in T & uuml;rkiye and are frequently used by the public for both nutrition and medicinal objectives. In this study, three parts (flower, leaf, and stem) of three species of Gundelia ( G.dersim , G.glabra, and G.munzurensis) were biochemically investigated. DPPH and ABTS analyses for antioxidant activity were performed on methanol extracts of plant parts. As a result of both analyses in parallel, the flower part of G.munzurensis had the highest %Inhibition value (DPPH:91.85 +/- 0.78; ABTS:97.38 +/- 0) (P<0.001). In total phenolic (29.09 mg GAE/g) and total flavonoid (5.59 mg CE/g) measurements, the highest amount was found statistically quite significant (P<0.001) in the leaf part of G.munzurensis. Gallic, vanillic, ferulic, romantic, and cinnamic acids, which are phenolic acids and of the flavonoids, rutin, catechin, naringin, and naringenin, were determined in all plant parts. Vitamin D3, alpha-tocopherol, ergosterol, stigmasterol, and beta-sterol were detected in parts of all plant species. While palmitic (16:0), palmitoleic (16:1), stearic (18:0), oleic (18:1), linoleic (18:2), and linolenic (18:3) fatty acids as the main fatty acids were detected in all parts of the three Gundelia species, lauric (12:0), tridecanoic (13:0), myristic (14:0), pentadecanoic (15:0), cis-10-pentadecanoic (15:1), heptadecanoic (17:0), cis-10heptadecanoic (17:1), and eicosanoid (21:0) acids were also identified at different concentrations. Considering the biochemical properties of Gundelia species, it shows that they can be consumed as food and also used pharmacologically.
AtıfOpenAlex1İncele - MakaleAçık Erişim2024Scopus SJRQ2Seed content and its oil composition in walnut cultivated from Tunceli, Türkiye
Aydin, Caglar Mert; Güven, Alper
The study is intended to shed light on walnut species cultivated in Tunceli province in 2022 and the oils produced from Juglans regia Fernor walnuts. Physicochemical properties of walnuts and fatty acid composition of the oils produced from the walnuts were identified. In addition, nutritional indexes and bioactive compounds of the oils were determined.Overall, physicochemical properties of the seeds belonging to walnuts significantly changed according to the variety. The major component in walnut seeds was found to be oil content. Saturated (SFA), monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acid ratios of the walnuts were varied according to the type of seed. Characterization of fatty acid composition in the oils from the walnuts was performed according to 6 different fatty acid levels. These fatty acids are myristic, palmitic, margaric, oleic, linoleic and linolenic acid. The oils have a refractive index being in the range of 1.4677-1.4694, the iodine value being in the range of 107-109 gms. TPC (total phenolic content) and DPPH antioxidant activity of the oils significantly changed according to the variety. TPC of the oils were found in the range of 0.33-1.53 mg GAE/g oil and DPPH antioxidant activity of the oils were in the range of 13.04-5.42 mg TE g(-1) oil. All walnut oils showed Newtonian flow behavior. The nutritional indexes including UI (Unsaturation index), IA (Atherogenicity index), IT (Thrombogenicity index) and HH (Hypocholesterolemic/hypercholesterolemic ratio) were determined to significantly change according to the variety, except for IT. It could be stated from the results that Nazimiye walnut seed oil has healthier effects on human health.
AtıfOpenAlex3İncele - MakaleYalnız künye2024Scopus SJRQ1Nutrification and fat reduction of deep-fried protein isolates
Erol, Nida Demirtas; Cakli, Sukran; Szymczak, Mariusz; Shen, Cangliang; Matak, Kristen E.; Jaczynski, Jacek
Deep-fried (DF) foods are considered nutritionally-inferior due to increased fat content, although they are popular with consumers due to desirable sensory characteristics. This study attempted to reduce fat of DF surimi, DF fish-protein-isolate (FPI), and DF chicken-protein-isolate (CPI) by pre-baking or pre-roasting. Surimi, FPI, and CPI were also nutrified with ω-3-rich oil, fiber, and KCl-based salt substitute. Pre-baking decreased (p < 0.05) fat content, while pre-roasting increased (p < 0.05) it. Pre-baking resulted in less (p < 0.05) changes to cook loss, moisture loss, expressible moisture, water-holding-capacity, whiteness, and texture when compared to pre-roasting. Pre-baking also better maintained ω-3 PUFAs concentration than pre-roasting, resulting in higher (p < 0.05) concentration of α-linolenic (ALA, 18:3ω3), eicosapentaenoic (EPA, 20:5ω3), and docosahexaenoic (DHA, 22:6ω3) FAs as well as unsaturated FAs and total ω-3 FAs in DF surimi, DF FPI, and DF CPI. Pre-baking in combination with nutrification using ω-3 PUFAs improved nutritional value of DF foods, while causing minimal quality changes.
AtıfScopus3WoS3OpenAlex3İncele - MakaleAçık Erişim2024Scopus SJRQ2Modeling the growth behavior of Salmonella spp. in grated carrots inoculated with different inoculum levels stored at various temperatures
Omac, Basri
The consumption of fresh and fresh-cut fruits and vegetables, such as carrots, has increased for the last decades for a healthy life and an adequate diet, but concerns regarding the microbial safety of them have been raised. The present study was conducted to develop predictive models for Salmonella spp. in grated carrots. The results showed that Salmonella spp. did not display growth at 5°C, but it grew in grated carrots at other temperatures (10, 15, 20, 25, and 37°C) for both inoculum levels. Also, the inoculum levels affected the growth of this pathogen in grated carrots when the storage temperatures ranged from 15 to 25°C. The theoretical minimum temperatures calculated using the Huang model were 3.48 and 5.79°C for inoculum levels of 101 and 102 CFU/g, respectively. The primary and secondary models performed well in terms of agreement between experimental and estimated values. Furthermore, compared to the Ratkowsky model, the theoretical minimum temperature was given a more reasonable value using the Huang model. The models developed in the present study will be a useful input for future quantitative microbial risk assessment to appraise the proliferation of Salmonella spp. in grated carrots throughout the production process, storage, and distribution.
AtıfScopus4WoS4OpenAlex5İncele - MakaleAçık Erişim2024Scopus SJRQ2Genotypic diversity and antagonistic activities of enterococci isolated from pastırma
Ertekin, Özlem; Kaban, Güzin; Kaya, Mükerrem
The biodiversity of enterococci from pastırma (a traditional Turkish dry-cured meat product) by genotypic identification and the antagonistic activities of strains were investigated. Pastırma samples taken from 20 different small-scale factories were subjected to microbiological and physicochemical analysis. A hundred enterococci isolates were identified by 16S rRNA gene sequence analysis. To determine antagonistic activity of strains, Listeria monocytogenes and Staphylococcus aureus were used. The lactic acid bacteria and Micrococcus/Staphylococcus counts were ≥ 6 log cfu/g in 55% of the samples and 75% of the samples, respectively. Enterobacteriaceae was generally below the detectable level (< 2 log cfu/g). The enterococci count was higher than 6 log cfu/g in 30–35% of the samples, depending on the medium used. The enterococci isolates (100 isolates) were identified as E. faecium (80 strains), E. faecalis (19 strains) and E. hirae (1 strain) in genotypic identification. The nine E. faecium strains showed antagonistic activity against L. monocytogenes in the well diffusion test. In contrast, in the same antagonistic activity test, all of the strains had no antagonistic activity against S. aureus. Further studies could be planned to characterize E. faecium strains that show antagonistic activity against L. monocytogenes.
AtıfScopus2WoS2OpenAlex1İncele
