Sürdürülebilir Kalkınma Amaçları
Yayınlar
- MakaleYayıncıda açık erişim2026Scopus SJRQ1Optimization of extraction conditions of Micromeria fruticosa and use of optimized extract in beef patties production
Anlar Daldal, Pınar; Cinar Topcu, Kübra; Çakır, Özlem
This study aimed to optimize the conditions for obtaining an ethanol extract from Micromeria fruticosa (M. fruticosa) and to determine the antioxidant activity and phenolic compound content of the resulting extract. Subsequently, the use of the optimized extract in beef patties was evaluated, and the effects of the cooking process on the physicochemical properties of the product were examined. In this context, the highest efficiency was obtained in terms of total phenolic contents (TPC), as well as DPPH (2,2-diphenyl-1-picrylhydrazyl) and ferric reducing antioxidant power (FRAP) values, during the ethanol extraction of the plant. The optimum extraction conditions were determined to be 12 g of sample, 20 min, and 75% ultrasonic power. Under these conditions, the TPC of the extract was found to be 37.128 mg GAE/g dry weight, the DPPH value was 42.865, and the FRAP value was 254.776 mg TE/g dry weight. In the second phase of the study, the optimized extract was used at different concentrations (0%, 0.5%, 1.0%, and 1.5%) to produce beef patties, which were then analyzed for pH, moisture content, TBARS (thiobarbituric acid-reactive substances), and cooking yield. The use of the extract did not cause a statistically significant difference in the moisture content and TBARS values of the samples (p > 0.05). However, it was determined that the pH values of the samples containing 0% and 0.5% extract were lower than those containing 1.0% and 1.5% extract (p < 0.01). In addition, it was observed that the use of the extract had a positive effect on cooking yield, and that cooking yield increased with increasing extract concentration. As a result of the study, it was concluded that M. fruticosa holds promising potential as a natural additive in meat and meat products, offering a functional ingredient that can contribute to the development of value-added, health-oriented food products.
- MakaleYalnız künye2026Scopus SJRQ1The Use of Iron-Cobalt Sulphide Electrodes Decorated with Silver Nanoparticles as a Sensitive and Selective Sensor for Nitrite Determination in Different Meat Products
Anlar Daldal, Pınar; Öztürk Doğan, Hülya; Cinar Topcu, Kübra
In this study, silver nanoparticle-decorated iron cobalt sulphide (Ag@FeCoS₂) nanostructures were synthesized on the surface of a pencil graphite electrode (PGE). The resulting modified electrode obtained was used to determine the nitrite content in four different meat products (pastırma, bologna-type sausage, heat-treated sucuk, and ham) sourced from the same brand and widely consumed in the Turkish market. The fabricated Ag@FeCoS₂ electrode demonstrated high performance in amperometric nitrite detection, with a linear detection range (0.1 to 2.5 mM), high sensitivity (1759 μA mmol/L), and a low detection limit (0.29 μmol/L). The nitrite results obtained by the electrochemical method showed recoveries ranging from 99.3% to 102.5% compared with the spectrophotometric method. In addition, the physicochemical properties of the meat products, including pH, moisture, protein, fat, and ash contents, were characterized as complementary information on the real food matrices analyzed. Statistically significant differences were observed among the investigated products for these parameters. Overall, the developed Ag@FeCoS₂/PGE sensor provides a practical, accurate, and reliable analytical approach for nitrite determination in processed meat products.
- MakaleAçık Erişim2025Scopus SJRQ1Sensitive and selective nitrite sensor based on CuCo2O4-rGO nanocomposite synthesized by one-pot electrochemical method in pastırma
Anlar Daldal, Pınar; Öztürk Doğan, Hülya; Cinar Topcu, Kübra
In this study, CuCo₂O₄-rGO nanostructures were synthesized by a one-pot electrochemical method on the surface of Pencil Graphite Electrode (PGE) for nitrite determination in pastırma, a traditional meat product. The developed modified electrode was used to determine the amount of nitrite in pastırma samples obtained from three different brands in the Turkish market. When the nitrite values obtained by the electrochemical method were compared with the spectrophotometric method, they showed 91.20 % to 100 % agreement. In addition, the physicochemical properties of pastırma samples, such as pH, moisture, protein, fat, and ash, were analysed, and it was determined that pH and moisture values are critical parameters for product quality. These results show that the developed electrode provides a practical and sensitive method for nitrite sensing.
AtıfScopus2WoS2OpenAlex2
İncele
