Sürdürülebilir Kalkınma Amaçları

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Yazarlar

• Cimen, M.(1)
• Danabas, Durali(1)
• Danabas, Seval(1)
• Dikici, A.(1)
• Ergin, Cemil(1)
• Kaplan, O.(1)
• Kocabaş, Mehmet(1)
• Kutluyer Kocabaş, Filiz(1)
• Onal, Ayten Oztufekci(1)
• Tayhan, Nilgun(1)
• Unlu, Erhan(1)
• Uslu, Gulsad(1)
• Yildirim, N.(1)
• Yildirim, N. Cikcikoglu(1)
• Yildirim, Numan(1)
• Yildirim, Nuran Cikcikoglu(1)
• Yilmaz, Ökkeş(1)
• Özçiçek, Esin(1)

• MakaleAçık Erişim2023Scopus SJRQ3/r/munzur/2668
  Seasonal changes in fatty acid profile of the freshwater snail Viviparus contectus (Millet, 1813) from lake habitat

  Özçiçek, Esin; Kutluyer Kocabaş, Filiz; Kocabaş, Mehmet; Yilmaz, Ökkeş

  The freshwater snail, Viviparus contectus, is an important shellfish owing to its nutritional composition (i.e., high amounts of protein, essential amino acids, fatty acid profile and minerals) and its promise as a candidate for the treatment of some diseases in traditional medicine. Hence, the seasonal changes in the fatty acid (FA) profile of Viviparus contectus caught from Demirköprü Dam Lake were determined in this study. Saturated fatty acid (SFAs) (64.54–80.39% of total fatty acids) had the highest concentration followed by polyunsaturated fatty acids (PUFAs) (10.63–21.83%) and monounsaturated fatty acids (MUFAs) (6.57–10.13%). Stearic acid (C18:0) was the major SFA while arachidonic acid (C20:4 n−6) was the major PUFA. The season significantly affected the FA profile of V. contectus while no significant difference was determined between seasons with respect to tissue MUFAs levels. A higher level of total SFAs was detected during spring (80.39%) while a higher proportion of MUFAs was detected during the winter (10.13%). The total amounts of PUFAs were highest in winter (21.83%). Overall, V. contectus has nutritional value. However, V. contectus caught in autumn may be nutritionally the most valuable for human consumption due to higher eicosapentaenoic acid 20:5 n−3 and docosahexaenoic acid contents.

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  AtıfScopus3·WoS1·OpenAlex4

  İncele
• MakaleAçık Erişim2015Scopus SJRQ3/r/munzur/4206
  Changes in antioxidant defense system in gills of Capoeta umbla caught from Uzuncayir Dam Lake, Turkey

  Danabas, Durali; Yildirim, Nuran Cikcikoglu; Yildirim, Numan; Onal, Ayten Oztufekci; Uslu, Gulsad; Unlu, Erhan; Danabas, Seval; Ergin, Cemil; Tayhan, Nilgun

  The aim of this work was to determine the seasonal changes in the activities of selected biomarkers in Capoeta umbla (Heckel, 1843) caught from Uzuncayir Dam Lake (Tunceli, Turkey) and to evaluate the effects of environmental factors on these activities. Fish were sampled on seasonal basis, and superoxide dismutase, catalase, glutathione peroxidase activities and levels of glutathione and malondialdehyde in gills were determined. Significant variations of oxidative stress biomarkers were observed between seasons and sites. The results of this study show that seasonal variations of oxidative stress responses and lipid peroxidation in gills of C. umbla are sensitive to the contaminants present in water of Uzuncayir Dam Lake and selected parameters are in valuable biomarkers for monitoring of water systems, since they give an early warning signal of effects of xenobiotics on aquatic organisms at molecular levels which help to prevent their effects at organismal level. (C) 2015 Elsevier Ltd. All rights reserved.

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  AtıfWoS14·OpenAlex10

  İncele
• MakaleYalnız künye2010Scopus SJRQ3/r/munzur/4871
  SEASONAL VARIATIONS OF BIOCHEMICAL TASTE PARAMETERS IN MILKS FROM CONVENTIONAL AND ENVIRONMENT - FRIENDLY ORGANIC FARMING

  Cimen, M.; Yildirim, N.; Dikici, A.; Kaplan, O.; Yildirim, N. Cikcikoglu

  CIMEN, M., N. YILDIRIM, A. DIKICI, O. KAPLAN and N. CIKCIKOGLU YILDIRIM, 2010. Seasonal variations of biochemical taste parameters in milks from conventional and environment-friendly organic farming. Bulg. J. Agric. Sci., 16: 728-732 The aim of this study is to research the milk biochemical taste components in organic (ORG) and conventional (CON) systems for different season. In study, all data were investigated for all season of 2004. Milk fat levels in both groups for summer season were lower than any other season. Average milk fat values in ORG treatment were lower than the values of CON treatment in all season except winter period. Therefore, a decrease in fat percentage for organic milk can directly lead to taste loss. Similarly, total solid rates in conventional milks in spring period were more favorable than rates in organic milk for desired taste. However, the pH value in organic milk was more acceptable for required flavor in summer season.

  AtıfWoS2

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