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
- MakaleYalnız künye2021Scopus SJRQ2Homoploid hybrids of Origanum (Lamiaceae) in Turkey: morphological and molecular evidence for a new hybrid
Arabaci, Turan; Çelenk, Sevcan; Özcan, Taner; Martin, Esra; Yazici, Türker; Açar, Mikail; Üzel, Devrim; Dirmenci, Tuncay
In this study, three hybrids of Origanum (Lamiaceae) were examined in detail using morphological, karyological, palynological and molecular approaches. One of the three hybrids, O. × aytacii, is here described for the first time, and is compared with its putative parents, O. sipyleum and O. vulgare subsp. hirtum. In addition to morphological, karyological and palynological features, we also examined nuclear ribosomal DNA (ITS) sequences of O. × intermedium (O. onites × O. sipyleum), O. × intercedens (O. onites × O. vulgare subsp. hirtum) and their purported parental species that share the same area with the new hybrid. Pollen grains were hexacolpate and isopolar. The range of Polar/Equatorial ratio (P/E) of pollen for investigated taxa varied from 0.74 to 0.99. All investigated taxa are diploid with a chromosome number as 2n = 30. According to molecular results, O. × aytacii was the most polymorphic taxon. In addition, DNA sequences showed that O. × intercedens was more similar to O. vulgare subsp. hirtum than to O. onites, and O. × intermedium was more similar to O. onites than to O. sipyleum. Furthermore, O. onites and O. vulgare subsp. hirtum have many different ITS haplotypes, probably resulting from backcrossing with different individuals. Results obtained in this study demonstrate that hybridization has played a major role in the process of Origanum speciation.
AtıfScopus21OpenAlex18
İncele - MakaleYalnız künye2021Scopus SJRQ1Investigation of Some Metal Accumulation Ability of Phragmites australis from Poultry Slaughterhouse Wastewaters
Topal, Murat
In this study, the bioaccumulation of some metals by Phragmites australis plants exposed to poultry slaughterhouse wastewater was investigated. For this aim, Mo, As, Cd, Se, Cu, Zn, Cr, Ba, Ti, Fe, Al, and Mn metals were determined in slaughterhouse wastewaters, P. australis plants, and sediment samples. The uptake of metals by P. australis was investigated. Also, BCF and TF values were calculated and compared with reference plant values. The maximum metal accumulation in P. australis plants exposed to poultry slaughterhouse wastewaters was 5900% for Al and 33.5% for Mn when compared with reference plant values. According to the BCF values, P. australis was bioaccumulative for Mo, Se, and Al. As a result, it was determined that P. australis plant can be used in the remediation of metals found in poultry slaughterhouse wastewaters and would be a good accumulator.
AtıfScopus2WoS1OpenAlex4İncele - MakaleAçık Erişim2021Scopus SJRQ3Optimization of Meristem Culture to Obtain Virus-Free Clonal Basic Material of Grape Cultivars; [Virüsten Ari Klonal Üzüm Çeşitlerine Ait Baz Materyal Eldesinde Mersitem Kültürünün Optimizasyonu]
Karaca Sanyürek, Nesrin; Çakir, Atilla; Söylemezoğlu, Gökhan
The main purpose of this study was to obtain a clone free from viruses and virus-like diseases to rapidly reproduce these clones. Meristems were extracted and cultured for the production of the base material for the Kalecik Karası number 4 and 23-2 clones. After the explants formed shoots, the effects of 12 dissimilar auxin (IBA) and cytokine (2İP and BAP) concentrations on the growth of the root and plant were investigated. In the meristem stage clones showed a 60 % and 80 % viability rate. In the rooting stage, it was determined that shoot formation and leaf numbers were higher in the Kalecik Karası clone number 23-2 and the 1.0 mg. L-1 IBA+0.5 mg. L-1 BAP/2 IP concentration showed the highest shoot formation and leaf number value. The highest callus levels were determined as 0.43 cm for clone number 4 and 0.72 cm for clone number 23-2. M S (Murashige & Skoog) with 2mg. L-1 IBA showed the highest rooting value. The longest root values were 3.47 cm with 1mg. L-1 IBA for clone number 4, and 3.90 cm with 0.5mg L-1 IBA for clone number 23-2.
AtıfScopus3OpenAlex2TR Dizin2
İncele - MakaleAçık Erişim2021Scopus SJRQ3Determination of fatty acids in Allium tuncelianum (Tunceli garlic) by gas chromatography with flame ionization detection (GC–FID)
Ugur, Yilmaz; Karaaslan-Ayhan, Nagihan; Icen, M. Sina; Bicim, Tulin; Erdogan, Selim; Yaman, Mehmet
Garlic has an important place in daily nutrition. It is consumed by people because of its antimicrobial, antibacterial, and antioxidant properties, and it is also known to be good for many diseases. Along with these properties of garlic, its fatty acid content is also important. The goal of this study is to determine the fatty acids in Allium tuncelianum (Tunceli garlic), which grows naturally in Tunceli, Turkey, by gas chromatography with flame ionization detection (GC–FID). Fifteen of 37 fatty acids studied were detected in Allium tuncelianum, and the primary fatty acids in the sample extracts were determined to be the polyunsaturated fatty acid (PUFA) linoleic acid (C18:2n6c, 41.595%) and the monounsaturated fatty acid (MUFA) oleic acid (C18:1n9c, 33.302%). Small quantities of saturated fatty acids (SAFAs) were also present, including palmitic acid (C16:0, 11.739%), henoicosanoic acid (C21:0, 6.946%), and stearic acid (C18:0, 2.362%).
AtıfScopus12WoS8OpenAlex11İncele - MakaleAçık Erişim2021Scopus SJRQ3Determination of anthocyanins and anthocyanidins in the wild grape (Vitis sylvestris Gmelin) by high-performance liquid chromatography-diode array detection (HPLC-DAD)
Karaaslan-Ayhan, Nagihan; Yaman, Mehmet
The determination of anthocyanins and anthocyanidins in wild grapes (Vitis sylvestris Gmelin) from Tunceli-Turkey are reported together with the influence of the extraction conditions on the results. Representative sets of anthocyanins (delphinidin-3-o-glucoside, cyanidin-3-o-glucoside, pelargonidin-3-o-glucoside, malvidin-3-o-glucoside) and anthocyanidins (delphinidin, cyanidin, pelargonidin, malvidin) were simultaneously determined by high performance liquid chromatography with diode array detection (HPLC-DAD). The extraction conditions including the solvent type, extraction time and liquid:solid ratio (v:w) were optimized. The anthocyanin and anthocyanidin contents changed significantly depending on the extraction conditions. Malvidin-3-o-glucoside was identified to be the primary compound.
AtıfScopus10WoS8OpenAlex11İncele - MakaleAçık Erişim2021Scopus SJRQ3Survival of Shiga Toxin-Producing Escherichia coli (STEC) Serogroups During Production and Storage of Yogurt
Celik1, G.; Dikici, A.; Koluman, A.
In this study, the survival of Escherichia coli O157:H7 and non-O157 STEC serogroups of O26, O111, O103, and O145 were investigated during production and storage of yogurt. For this purpose, pathogens were individually inoculated into milk after pasteurization along with the starter culture (approximately 7.00±1.00 log10 cfu/g). After incubation at 44oC (about 180 min), yogurt samples were capped and stored at 4oC for 20 days. Pathogens were enumerated at 0, 5, 10, 15, and 20th days of storage. Lactic acid content (%) and pH of the samples were also screened. Moreover, mesophilic Lactococcus spp. and mesophilic Lactobacillus spp. were enumerated during production of yogurt.After incubation, the number of E. coli O157, O26, O103, O145, O111were 6.76±0.45, 6.64±0.53, 7.12±0.43, 6.00±1.39, 5.89±1.37 log10 cfu/g, respectively. A significant decrease was determined in all groups during the storage of yogurt samples at 4oC (p<0.05). It was detected on the 20th day of storage that the number of E. coli O157:H7 and non-O157 STEC serogroups of O103 and O145 were under the detection limit. However, STEC O26 and O111 were viable around 1.51±0.98 and 1.18±0.62 log10 cfu/g respectively. Results of the study showed that Escherichia coli O157:H7 and non-O157 STEC serogroups might pose a potential health risk during production and storage of yogurt.
AtıfScopus4OpenAlex5İncele - MakaleYalnız künye2021Scopus SJRQ2Infrared drying of dill leaves: Drying characteristics, temperature distributions, performance analyses and colour changes
Tezcan, Derya; Sabancı, Serdal; Cevik, Mutlu; Cokgezme, Omer Faruk; Icier, Filiz
Thin-layer drying behaviour of dill leaves samples under three different infrared radiation power intensities was investigated. Diffusion Approach was found to be the best model that describes the drying behaviour of dill leaves. Effective diffusivity values were 6.97 × 10−9, 6.84 × 10−9 and 8.96 × 10−9 m2/s for power intensities of 1790, 1970 and 2070 W/m2, respectively. According to the first and second law efficiencies, the infrared drying system was more efficient at higher power intensities (p < 0.05). However, the total colour change was maximum at the highest power intensity. For the investigated infrared drying conditions, 1970 W/m2 was recommended as the best-infrared power intensity applied for drying of dill leaves by taking into account both performance analyses and quality changes.
AtıfScopus40WoS34OpenAlex44
İncele - MakaleAçık Erişim2021Scopus SJRQ2The usage of Ohmic heating in milk evaporation and evaluation of electrical conductivity and performance analysis
Ariç Sürme, Seda; Sabancı, Serdal
Ohmic heating is based on the principle of heating by passing an alternating current through the product between two electrodes and is an increasingly current electrical heating technique in food applications. The main purpose of the present study is to evaporate milk (cow's milk) from 7.85 kg-water/kg-dry matter (DM) content to approximately 3 kg-water/kg-DM content under atmospheric conditions in different voltage gradients and to examine the electrical conductivity (EC) value during the evaporation process. Also, performance evaluation was determined and compared with the traditional method. It was determined that the total process time in the Ohmic heating assisted evaporation (OHAE) process was 31–92.5 min, while in the traditional evaporation process, the total process time was 41.10 ± 2.1 min. The EC value was 0.43–1.89, 0.44–1.89, and 0.44–1.92 S/m for 7, 9, and 11 V/cm, respectively. In the OHAE process, it was determined that as the voltage gradient increased, the energy and exergy efficiency increased. The lowest energy and exergy efficiency values were obtained in the traditional method. In general, OHAE can be applied to milk, and it was a highly efficient process. Practical applications: Ohmic heating is one of the current electrical heating techniques studied in many areas by researchers. In this study, the change in electrical conductivity and performance values during the milk evaporation process was examined and compared with the traditional method. The OHAE process was more efficient than the traditional method in terms of both energy and exergy efficiency. It is thought that this evaluation will contribute as a data source for both industry and pilot-scale designs. Besides, it will contribute data to the literature with the exergy analysis that is limited in the Ohmic heating process. As a result, a concentrated milk sample with high yield and approximately 3 kg water/kg DM content was obtained.
AtıfScopus21WoS16OpenAlex20İncele - DüzeltmeYalnız künye2021Scopus SJRQ1Corrigendum to “Influence of partial sodium replacement on proximate composition, physical and sensory quality of marinated anchovy (Engraulis encrasicolus)” [LWT 137 (2021) (February 2021) 110476] (LWT (2021) 137, (S002364382031464X), (10.1016/j.lwt.2020.110476))
Erol, Nida Demirtas; Erdem, Ömer Alper; Cakli, Sukran
The authors regret Arzu Burcu Yavuz who is one of the authors of our article requested to withdraw her name from our article titled “Influence of Partial Sodium Replacement on Proximate Composition, Physical and Sensory Quality of Marinated Anchovy (Engraulis encrasicolus).” As the other authors of the article, we agree with this request and have removed Dr. Burcu from this article. The updated authorship is as listed above. The authors would like to apologise for any inconvenience caused.
AtıfScopus1İncele - MakaleAçık Erişim2021Scopus SJRQ2An ethnoveterinary study on plants used for the treatment of livestock diseases in the province of Giresun (Turkey)
Güler, Osman; Polat, Rıdvan; Karaköse, Mustafa; Çakılcıoğlu, Uğur; Akbulut, Sefa
The lack of ethnoveterinary surveys in Turkey, results in losses in the veterinary phytopharmacology field. This is the first ethnoveterinary research in which statistical calculations about plants are done by informant consensus factor (ICF) method in the Blacksea Region of Turkey. To catalog, analyze, and disseminate the knowledge of plant use in ethnoveterinary practices in the province of Giresun (Turkey). Information was gathered through open and semi-structured interviews with local people, mainly elderly shepherds and farmers, in the Giresun province. The collected data was analyzed quantitatively using two indices, informant consensus factor (ICF). A total of 65 ethnoveterinary plants belonging to 38 families are used for the treatment of animal diseases. According to the local farmers, the most often mentioned species that used in the resarch area have high ethno-veterinary potential. Most of these plants are also used for some human conditions in the study area. There are large numbers of ethno-veterinary practices EVPs in southern Turkey with undocumented cumulative knowledge of the indigenous people. Unfortunately, some evidence of their slow disappearance has been found. The traditional knowledge in the treatment of livestock diseases of the Giresun districts needs further scientific evaluations by phytochemical and antimicrobial experimentation.
AtıfScopus65WoS54OpenAlex57İncele - MakaleAçık Erişim2021The antioxidant and antimicrobial capacities of phenolic profiles of some Salvia L. Seeds grown in Turkey
Emre, Irfan; Kursat, Murat; Kirbag, Sevda; Erecevit, Pinar; Emre, Mustafa Yunus; Yilmaz, Okkes; Civelek, Semsettin
The aim of current study is to show phenolics, antioxidant capacities and antimicrobial activities of seeds of five Salvia L. (S. frigida Boiss., S. candidissima subsp. candidissima Vahl., S. virgata Jacq., S. verticillata L. var. verticillata and S. russellii Benth.) taxa grown in Turkey. The flavonoid and phenolic acid contents were measured by using HPLC whilst the antioxidant capacities were determined by using different methods. In addition, agar well diffusion method was used to determine the antimicrobial activities of Salvia species in this study. It was found that S. frigida, S. verticillata var. verticillata and S. russellii have the highest catechin contents and S. frigida and S. verticillata var. verticillata have high rosmarinic acid while S. frigida, S. candidissima subsp. candidissima and S. verticillata var. verticillata have high vanilic acid. Also, it was determined that S. frigida and S. verticillata var. verticillata have high DPPH radical scavenging activities in 150 and 250 µL while S. frigida and S. verticillata var. verticillata have highest ABTS radical scavenging activity in all concentrations apart from 25 µL for S. frigida. Furthermore, S. frigida and S. verticillata var. verticillata have high total phenolic contents. On the other hand, Salvia species have similar lipid peroxidation inhibitions. However, the metal chelating activities of Salvia species are different. And also, it was demonstrated that Salvia taxa have antimicrobial activity.
AtıfScopus7OpenAlex7TR Dizin2İncele - MakaleAçık Erişim2021Scopus SJRQ1Ameliorative effect of Fennel (Foeniculum vulgare) essential oil on chlorpyrifos toxicity in Cyprinus carpio
Pala, Ayşegül; Serdar, Osman; Mişe Yonar, Serpil; Yonar, Muhammet Enis
Chlorpyrifos (CPF) is an organophosphate pesticide that is frequently and widely used to control both agricultural and domestic pests worldwide. In this study, the protective effect of Fennel (Foeniculum vulgare) essential oil (FEO) was investigated in carp (Cyprinus carpio) exposed to CPF. The fish were divided into six groups that one control group (no treatment) and five experimental groups (FEO (3ml/100g diet) group, CPF1 (0.023 mg/l) group CPF2 (0.046 mg/l) group, CPF1 (0.023 mg/l) plus FEO (3ml/100g diet) group, CPF2 (0.046 mg/l) plus FEO (3ml/100g diet) group). Blood and tissue (liver, kidney, gill, and brain) samples were taken from the fish at the end of 14 days of application. Hemoglobin (Hb) level, nitoblue tetrazolium (NBT) activity, and total immunoglobulin (TI) level were measured in blood samples of fish. Acetylcholinesterase (AChE) activity was determined in brain tissue while malondialdehyde (MDA) level, reduced glutathione (GSH) level, catalase (CAT), and glutathione peroxidase (GPx) activity were determined in liver, kidney, and gill tissues. The results showed that there was a significant decrease in Hb level, NBT activity, and TI levels in CPF-treated fish compared to the control group. In addition, increased in MDA levels and significant decreases in GSH level, AChE, CAT, and GPx activities were observed in CPF-treated groups. However, FEO-treated was showed a significant improvement in all parameters except AChE activity compared to CPF groups. These study findings showed that FEO could improve CPF-induced toxicity in C. carpio, except inhibition of AChE activity.
AtıfScopus6WoS6OpenAlex8İncele - MakaleAçık Erişim2021Scopus SJRQ2Chemical compositions, radical scavenging capacities and antimicrobial activities in seeds of satureja hortensis l. And mentha spicata l. subsp. spicata from turkey; [Composições químicas, capacidades radicais eliminadoras e atividades antimicrobianas em sementes de satureja hortensis l. E mentha spicata l. subsp. spicata da turquia]
Emre, İ.; Kurşat, M.; Yilmaz, Ö.; Erecevi̇, P.
The present study determined some biological compounds, radical scavenging activity and antimicrobial capacity in seeds of Satureja hortensis L. and Mentha spicata L. subsp. spicata. Alpha-linolenic acid (C18:3 n3) has been found to be the major polyunsaturated fatty acid of Satureja hortensis L. (66.24 ± 1.24%) and Mentha spicata L. subsp. spicata (48.17 ± 1.01%). Linoleic acid (C18:2 n6) is identified as the second major polyunsaturated fatty acid in the present study and oleic acid (C18:1 n9) is determined as the major monounsaturated fatty acid. Current study showed that Satureja hortensis L. and Mentha spicata L. subsp. spicata have low levels of saturated fatty acids. It has been demonstrated that ergosterol (263.1 ± 2.14 µg/g), stigmasterol (39.07 ± 0.91 µg/g) and beta-sitosterol (14.64 ± 0.49 µg/g) have been found in Mentha spicata L. subsp. spicata, while ergosterol (69.41 ± 1.75 µg/g) and beta-sitosterol (19.81 ± 1.14 µg/g) have been determined in Satureja hortensis L. Also, this study determined that Satureja hortensis L. and Mentha spicata L. subsp. spicata have low lipide-soluble vitamin content. Furthermore, it has been found that Satureja hortensis L. contains naringenin (612.57 ± 2.57 µg/g), morin (86.97 ± 1.12 µg/g), quercetin (22.87 ± 0.75 µg/g), and kaempferol (20.11 ± 0.94 µg/g) while naringenin (135.91 ± 1.91 µg/g), naringin (61.23 ± 2.15 µg/g) and quercetin (47.51 ± 1.17 µg/g) have been detected as major flavonoids in the seeds of Mentha spicata L. subsp. spicata. The results of the present study suggest that methanol extracts of Satureja hortensis L. and Mentha spicata L. subsp. spicata have significant free radical scavenging activity. The present results revealed that Satureja hortensis L. and Mentha spicata L. subsp. spicata showed major activity against gram-positive and gram-negative microorganisms, fungi and yeast.
AtıfScopus14OpenAlex18İncele - MakaleAçık Erişim2021Scopus SJRQ2Drying of licorice root by novel radiative methods
Icier, Filiz; Ozmen, Duygu; Cevik, Mutlu; Cokgezme, Omer Faruk
In this study, licorice root was successfully dried using two different radiative dryers (Carbon fiber-assisted cabin drying-CFACD and infrared drying-ID), and their effects on some drying characteristics, quality properties, and energy-exergy efficiency were investigated. Page and Verma models were the best models describing the drying behavior of licorice root for CFACD and ID methods, respectively. ID protected total phenolic content (TPC) better than CFACD while the changes of color properties were higher for ID. Energy and exergy efficiencies of CFACD were 40.20 ± 0.20% and 31.87 ± 0.10%, respectively, while these values were 10.39 ± 0.33% and 9.99 ± 0.27% for ID, respectively. Practical applications: The radiative heating method has advantages such as shorter drying time, high-energy efficiency, and high heat transfer coefficient compared to convective drying methods. Infrared drying (ID) is known as the common energy efficient drying method for food materials while the information on the performance of other type of radiative carbon fiber assisted drying (CFACD) systems is limited. In this study, the use of carbon fiber assisted cabin dryer for drying of licorice was evaluated by comparing other radiative type infrared dryer. The drying characteristics of licorice samples having high amount of phenolic contents were compared both in terms of quality and energy performance characteristics of dryers. Energy and exergy efficiencies of CFACD were found to be higher than ID. In addition, more homogeneous temperature distribution and less color change were obtained in the CFACD process. It was determined that the CFACD process could be recommended for drying of licorice samples rather than ID.
AtıfScopus18WoS13OpenAlex15İncele - MakaleYalnız künye2021Scopus SJRQ2Electrical conductivity and performance evaluation of verjuice concentration process using ohmic heating method
Cevik, Mutlu
The verjuice sample (14.5 ± 0.2% total soluble solid [TSS] content) was concentrated (at 102 ± 2°C evaporation temperature) until reach 50% TSS content by applying ohmic heating at 13, 15, 17, and 19 V/cm voltage gradients. The total process times up to 50% TSS content were determined as 2,100, 1,500, 1,200, and 1,020 s for 13, 15, 17, and 19 V/cm, respectively. The electrical conductivity values increased until reach 32% TSS content and then showed a decrease until the final TSS content. The total energy consumption values increased as the voltage gradient decreased. The total power and specific water removal ratio (SWRR) values decreased as the voltage gradient decreased. The efficiency of ohmic heating assisted concentration process increased with the applied voltage gradient and it ranged from 71.27 to 75.22%. By evaluating the effects of ohmic heating conditions applied in the present study on total process time, total energy consumption, and process efficiency, 19 V/cm voltage gradients could be recommended to be optimum evaporation conditions of verjuice concentration in case of decreasing process time and higher energy efficiency. Practical applications: Fruit juices are generally concentrated to extend their shelf life. Therefore, for concentration purposes, various techniques, such as thermal evaporation, freezing methods, and membrane techniques, are applied in the fruit juice industry. This technique has some disadvantages, such as high energy requirements, the formation of undesirable compounds, high initial investment cost, and high failure rate to reach the desired total soluble solid content. The ohmic heating method, which is among the alternative heating methods, has advantages such as high energy efficiency, shorter processing time, higher product quality, and not causing wastewater. As a result of this study, it is thought that the verjuice samples were successfully concentrated up to 50% TSS content by using the ohmic heating method and this method can be used as an alternative method instead of the traditional method due to higher process efficiency and shorter process time.
AtıfScopus23WoS19OpenAlex26İncele - MakaleAçık Erişim2021Scopus SJRQ2Comparison of quality attributes of minced beef samples thawed by ohmic and conventional methods
Cevik, Mutlu; Icier, Filiz
Frozen minced meat samples having different fat contents (2%, 10%, or 18%) were thawed using two different standard thawing methods (RT: +4°C refrigeration thawing, URWT: +4°C under running water thawing), and a novel alternative method (ohmic thawing-OT at voltage gradients of 10, 13, and 16 V/cm). The drip loss values of meat samples changed in the range of 0.01%–1.65%. For OT, the change in the color increased as the fat content increased. OT shortened the thawing time, on average, by 64% and 87% compared to URWT and RT, respectively, while it resulted in similar effects on proximate composition and microbiological load with standard thawing methods. This novel thawing method did not cause any mutagenic formation, and the metal migration was in allowable limits. It is thought that the results showed that OT method has the potential to be applied as a novel alternative method for thawing of meat products. Practical applications: For long-term storage of meat and meat products, freezing is commonly used. However, frozen food must be thawed before use. For this reason, two different conventional thawing methods were recommended by US-FDA. However, conventional thawing methods have some disadvantages such as long process times, high energy consumptions, and waste water formation. Ohmic thawing has shorter process time, high energy efficiency, and does not produce any waste water. In this study, frozen minced meat samples (with fat content of 2%, 10%, or 18%) were thawed using different thawing conditions (RT, URWT, and OT at voltage gradients of 10, 13, and 16 V/cm). OT shortened the thawing time. Drip loss was found to be high for OT. The effect of OT on microbiological load and proximate composition was not different from conventional thawing. OT method did not cause any mutagenic formation.
AtıfScopus26WoS23OpenAlex27İncele - MakaleYalnız künye2021Scopus SJRQ1Influence of partial sodium replacement on proximate composition, physical and sensory quality of marinated anchovy (Engraulis encrasicolus)
Demirtas Erol, Nida; Erdem, Ömer Alper; Cakli, Sukran; Yavuz, Arzu Burcu
Several studies are conducted to reduce the salt and various strategies are being developed for this purpose. Consumption of processed meat products is often preferred and salt is used for purposes such as ripening, flavouring, and preservation during their production. Many studies have shown that the excessive salt consumption has negative health effects and so that reducing sodium is important. In this study, the physical and sensory quality of the marinated anchovy produced with potassium salt instead of sodium salt was investigated. Anchovy used in this study was purchased from a local fish market as filleted. Anchovy fillets were transported to the laboratory in ice. Anchovy marinades were produced on the same day. The study consisted of 5 groups and all groups were produced the same day. During the marination acid and salt amounts and pH were monitored. Proximate composition (protein, fat, ash, moisture, sodium, and potassium), physical (colour measurement, cooking loss, texture profile analyses), and sensory (appearance-colour, odour, taste, texture, overall acceptability) quality analyses were performed on day 0. As a result, the best partial sodium replacement was obtained with 50% potassium salt by preserving the physical and sensory quality as in marinates prepared with only 100% sodium salt.
AtıfScopus9WoS9OpenAlex9İncele - MakaleAçık Erişim2021Scopus SJRQ2Investigation of the potential human health risk of toxic mercury determined in the grapevine exposed to mine gallery waters
Topal, Murat
In the present study, mercury was selected because of its toxicity. It was detected in the grapevines exposed to mine gallery waters. The potential health risk of mercury in leaves of grapevine those are consumed by human worldwide was investigated. The grapevines were harvested and separated into organs of roots, stems, and leaves. The concentrations of mercury were determined in roots, stems, and leaves. The translocation and bioconcentration factors were calculated. Maximum concentrations of mercury were stem < root < leaf. The health risk potential of mercury on human health was calculated. The estimated daily exposure doses of mercury followed an order for children and adults: dietary > ingestion > inhalation > dermal. The HQ values calculated for exposure ways of dietary, ingestion and inhalation were male < female < children. As a result, it was determined that grapevine exposed to mine gallery waters that cause environmental contamination may cause non-carcinogenic risks on human health.
AtıfScopus1OpenAlex1İncele - 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 - MakaleAçık Erişim2020Sucuk Örneklerinin Ohmik Pişirilmesi Sırasında Elektrik İletkenlik Değerinin ve Pişirme Homojenliğinin İncelenmesi
Sabanci, Serdal
Sucuk, Türk toplumu için önemli bir geleneksel et ürünüdür ve kahvaltıda, ızgarada, günlük yemeklerde ve tostta kullanılmaktadır. Sucuk örnekleri, sekiz farklı voltaj gradyanı kullanılarak ohmik ısıtma ile 80 °C'ye kadar ısıtılarak pişirilmiştir. Ohmik pişirme sırasında voltajın artması nedeniyle pişirme işleminin süresi kısalmıştır. Ayrıca, ohmik pişirme sırasında sıcaklık arttıkça elektriksel iletkenlik değerinin arttığı ve elektrik iletkenlik değerinin 0.51-3.38 S m-1 arasında değiştiği tespit edilmiştir. Ohmik pişirme işlemi sonunda numunelerin sıcaklık homojenliği termal kamera yardımı ile incelenmiş ve düşük voltaj gradyanlarında homojen pişirme sağlanamadığı tespit edilmiştir. Sonuç olarak sucuk örneklerinin ohmik pişirme ile pişirilebileceği ve yüksek voltaj gradyanında homojen pişirme sağlanabileceği belirlenmiştir.
AtıfOpenAlex2TR Dizin1İncele
