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- MakaleAçık Erişim2021Scopus SJRQ3Honey: Determination of volatile compounds, antioxidant and antibacterial activities
Karlidag, Semiramis; Keskin, Merve; Bayram, Sinan; Mayda, Nazlı; Ozkok, Aslı
Honey is an important functional food for human health and nutrition that is collected by honey bees and stored in the honeycombs. In this study, total phenolic content, antioxidant activity and volatile compounds of 13 different honey samples collected from various districts of Malatya province were investigated. As a result of this study, it was determined that the total phenolic content varied between 8.50 mg GAE 100 g–1 and 73.90 mg GAE 100 g–1 and it was observed that the honey samples were rich in aldehydes, aliphatic acid and esters, alcohols, hydrocarbons, carboxylic acid esters, ketones, terpenes, fatty acids and esters. In addition, the antibacterial effects of honey samples were determined against 18 different pathogenic bacteria using agar well diffusion (AWD) method, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). In AWD assay, it was recorded that inhibition zone diameters varied between 9 mm and 14 mm and honey samples were found to have a partial inhibitory effect against selected target pathogens.
AtıfScopus5WoS3OpenAlex7
İncele - MakaleAçık Erişim2020Scopus SJRQ3The impact of dietary tarragon (Artemisia dracunculus) on serum apelin, brain-derived neurotrophic factor, cardiac troponin concentrations and histopathology of liver tissue in laying hens housed at different stocking densities
Bayraktar, Bulent; Tekce, Emre; Kaya, Hacer; Karaalp, Musa; Turunc, Eylul
Due to its association with several other stress factors (poultry house gases, inadequate ventilation, heat, cold and poor hygiene), the high stocking density is a major stress factor that adversely affects the health and performance of poultry and the quality of the poultry products. Therefore, this experimental study was aimed at analysing the impact of different doses of dietary tarragon (Artemisia dracunculus) on the serum apelin, plasma brain-derived neurotrophic factor (p-BDNF), and cardiac troponin I (cTnI) concentrations, and the correlation between these indicators in laying hens housed at different stocking densities. The aim of this study is to investigate the effects of adding tarragon in different ratios to laying hen rations in the 2ndovulation period on the cTnI, apelin, and BDNF hormone concentrations and the liver histopathology. The experiment was carried out over a period of eight weeks, with 192 Lohman Brown commercial hybrids at 50 weeks of age. Eight groups (four replicates each), composed of laying hens of equal body weight, which were housed at stocking densities of 580 cm2/hen and 810 cm2/hen and received 0, 1, 5 and 10 mmol/kg of tarragon (Artemisia dracunculus) in the feed, were established. At the end of the trial, 96 of the housed egg-laying hens (3 birds in each subgroup, a total of 12 birds in each group) were randomly selected and blood samples were taken from the vena subcutanea ulnaris. The samples collected were analysed for the apelin, p-BDNF, and cTnI contents. The analysis results demonstrated that tarragon supplementation had no effect on the serum apelin, p-BDNF and cTnI concentrations (P > 0.05). The Sub-Groups ST1, ST1.2, and ST6 presented with severe hyperaemia of the sinusoidal, portal and acinar blood vessels, whilst the hyperaemia of these blood vessels was moderate in Sub-Group ST12. Apelin, BDNF, and cTnI can act as protective factors against negative consequences of stress (e.g., stocking density or heat stress).
AtıfScopus5WoS7OpenAlex2İncele - MakaleAçık Erişim2019Scopus SJRQ3Yogurt ice cream sweetened with sucrose, stevia and honey: Some quality and thermal properties
Arslaner, Ayla; Salik, Mehmet Ali; Özdemir, Salih; Akköse, Ahmet
This study investigated the effects of some sweeteners (sucrose, honey and stevia) on the quality and thermal properties of plain (P) and cocoa (C) yogurt ice cream. For this purpose, six different yogurt ice cream samples were prepared with sucrose (control: AP, AC), with honey (BP, BC) and with stevia (CP, CC). The highest values of protein, ash, fat, lactose ratios and lightness (L∗) were measured in samples with stevia. The addition of honey increased the b∗values. The addition of cocoa increased pH and viscosity, but decreased overrun ratios. Although the addition of stevia reduced the lactic acid bacteria (LAB) counts, in all samples the LAB count was above 6 log CFU/g during storage. Results of the thermal and melting analysis showed that the use of stevia had a positive effect on the ice cream stability by increasing the freezing and melting point peak temperatures (Tf, Tm), the enthalpy (ΔHf, ΔHm), and the initial ice crystal melting temperatures (T'm).
AtıfScopus18WoS14OpenAlex16İncele - DergiCzech Journal of Food Sciences
- DergiVeterinarni Medicina