Sürdürülebilir Kalkınma Amaçları

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• MakaleAçık Erişim2026Scopus SJRQ1/r/munzur/746
  Biogenic amine profiling of fruit wines by high-performance liquid chromatography with fluorescence detection after OPA derivatisation: effect of fruit type

  Tok, Fırat; Çetin, Burcu; Karaca Sanyürek, Nesrin

  This study aimed to characterise the biogenic amine (BA) profiles of fruit wines produced from different raw materials and to investigate their association with pH and fruit type. Ten commercially available fruit wines, including pomegranate, black mulberry, sour cherry, strawberry, melon, blackberry, and blueberry, were analysed using HPLC with fluorescence detection (HPLC-FLD) following pre-column derivatisation with o-phthalaldehyde. Putrescine, tyramine (TYR), and histamine were identified as the predominant amines, with total BA concentrations ranging from 11.62 to 53.96 mg/L depending on the fruit type. The pH values of the wines (3.28-3.60) were inversely related to acidity and showed a strong positive correlation with total BA content (r = 0.97, p < .001). Among the detected compounds, TYR exhibited the highest sensitivity to pH variation. Multivariate analysis using principal component analysis clearly differentiated the samples into two distinct groups: low pH-low BA wines (pomegranate and blueberry) and high pH-high BA wines (blackberry and strawberry). The HPLC-FLD method demonstrated excellent analytical performance, with high chromatographic stability (retention time RSD < 1%) and reliable compound identification. Overall, the results indicate that BA formation in fruit wines is closely associated with both pH and fruit type, reflecting the combined effects of raw material composition and fermentation conditions. These findings provide valuable insights into the biochemical characterisation, quality assessment, and safety evaluation of fruit wines in oenological applications.

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• MakaleYalnız künye2024Scopus SJRQ1/r/munzur/1874
  Physical and biological characteristics of eco-friendly films added with Cinnamomum zeylanicum extract for packaging materials

  Gürler, Nedim; Ertekin, Özlem

  The effects of Cinnamomum zeylanicum extract (CZE) at different rations (0%, 1%, 3% and 5%) on gelatin (GL)–polyvinyl alcohol (PVA) blend films were evaluated in relation to the structural, tensile strength, physical, antimicrobial and antioxidant properties of the films in this study. The results showed that water barriers of the film samples decreased, but the UV-blocking property increased and became opaque at the highest GLPVA5 film. The tensile strengths of GLPVA, GLPVA1, GLPVA3 and GLPVA5 films were 1.21, 1.78, 1.62 and 1.95 MPa, respectively. The antimicrobial effect of these films was determined against Escherichia coli, Enterococcus faecalis, Salmonella typhimurium and Bacillus cereus according to the parallel stick method. Antioxidant properties of cinnamon extract were investigated using 2,2-diphenyl-1-picryl-hydrazil (DPPH) methods. The % inhibition of DPPH was found to be 82.00. No antibacterial effect was detected for B.cereus and E. faecalis at 0%, 1%, 3% and 5%. While no activity was observed in 0%, 1% and 3% cinnamon, 7.5 and 3.0 mm zones were detected in S. typhimirium and E. coli, respectively, in 5% cinnamon. The results suggest that the film samples could be used in a potential packaging with antioxidant and antibacterial properties.

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  AtıfScopus9·WoS9·OpenAlex7

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