Sürdürülebilir Kalkınma Amaçları

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• MakaleYalnız künye2023/r/munzur/6482
  The 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.

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• MakaleAçık Erişim2022/r/munzur/5820
  Immunomodulation function of Tunceli garlic (Allium tuncelianum) oil in Rainbow Trout (Oncorhynchus mykiss)

  Ispır, Ünal; Özcan, Mikail; Şeker, Engin

  The effects of injectable Tunceli garlic oil (Allium tuncelianum) on serum response of rainbow trout were examined. Influence of intraperitoneal (i.p.) injection administration of Tunceli garlic oil (TGO) was evaluated on some immunological factors of rainbow trout. Fish weight 40 g were i.p. injected TGO at doses of 1% and 10%. Serum lysozyme activity, bactericidal activity, myeloperoxidase, protein and immunoglobulin levels were measured on days 3, 7, 14 and 21 after the TGO administration. All the immune parameters assayed remained affected when TGO was i.p. administered. Serum bactericidal activity was consistently achieved by immunizing fish with TGO. Levels of serum myeloperoxidase activity were increased in the groups of fish injected with TGO. Myeloperoxidase and bactericidal activities peaked at 14 and 21 days post-injection, respectively. Lysozyme activity was significantly increased throughout experiment in the all groups. Total protein and immunoglobulin levels increased in the 21 days post-injection although no statistically significant differences. In conclusion, these results suggest that there are functionally effects of TGO on the immune mechanisms of rainbow trout.

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