Yazarlar
- Dertli, Enes(35)
- Mercan, Emin(22)
- Sert, Durmuş(20)
- Arslaner, Ayla(17)
- Kutlu, Naciye(17)
- Kamiloğlu, Aybike(16)
- Tekce, Emre(16)
- Bayraktar, Bülent(14)
- Can, Zehra(14)
- Ecem Bayram, Nesrin(14)
- Gul, Volkan(12)
- Yilmaz, Mustafa Tahsin(11)
- Aksakal, Vecihi(10)
- Erdoğan, Yaşar(10)
- Gül, Volkan(10)
- Gıdık, Betül(10)
- İspirli, Hümeyra(10)
- Kaya, Hacer(9)
- Bayraktar, B.(8)
- Bayram, Nesrin Ecem(8)
- Erdogan, Ummugulsum(8)
- Kaban, Güzin(8)
- Çakır, Özlem(8)
- Bayram, Sinan(7)
- Cakir, Ozlem(7)
- Kaya, Mükerrem(7)
- Sefaoglu, Firat(7)
- Tekce, E.(7)
- Ercisli, Sezai(6)
- Erten, Tayyibe(6)
- Gercek, Yusuf Can(6)
- Gerçek, Yusuf Can(6)
- Kara, Yakup(6)
- Karbancioglu-Guler, Funda(6)
- Kotan, Gökşad Cemil(6)
- Öztekin, Sebahat(6)
- Akpolat, Hacer(5)
- Aydemir, Seyma(5)
- Esmer, Yusuf(5)
- Oztekin, Sebahat(5)
Yayınlar
- MakaleAçık Erişim2024Scopus SJRQ2An optimization study for amino acid extraction from bee bread using choline chloride-acetic acid deep eutectic solvent and determination of individual phenolic profile
Kutlu, Naciye; Gerçek, Yusuf Can; Çelik, Saffet; Bayram, Sinan; Ecem Bayram, Nesrin
In this study, the aim was to optimize the extraction conditions (molar ratio, time, temperature) in order to maximize the total individual amino acid (TAA) yield from bee bread, which is a fermented bee product, using choline chloride-acetic acid deep eutectic solvent (DES). In addition to the phenolic profile and amino acid profile investigated by LC-MS/MS, some spectrophotometric (total phenolic content, total flavonoid content, total proanthocyanidin content) and bioactivity (antioxidant/antimicrobial activity) tests were carried out on the extracts. Optimum conditions were determined as 1:2 for molar ratio, 15 min for time and 10 °C for temperature with optimization based on the TAA values of the different extracts (d: 0.99). Molar ratio and temperature were found to have statistically significant effects on TAA values. At optimum conditions, the amount of TAA obtained with DES (29.678 g/kg) was found to be approximately 35.2% and 54.4% higher than that obtained with ethanol and methanol extracts, respectively. All these results indicate that choline chloride-acetic acid DES can be chosen when preparing bee bread extracts, which are evaluated for different areas of use such as food and health due to active ingredient content. Higher active ingredients can be extracted by trying different DES combinations.
AtıfScopus7WoS9OpenAlex11
İncele - Derleme MakaleAçık Erişim2024Scopus SJRQ1Quality and stability of frying oils and fried foods in ultrasound and microwave–assisted frying processes and hybrid technologies
Yildiz, Aysun Yurdunuseven; Echegaray, Noemí; Öztekin, Sebahat; Lorenzo, José Manuel
Frying is a popular cooking method that produces delicious and crispy foods but can also lead to oil degradation and the formation of health-detrimental compounds in the dishes. Chemical reactions such as oxidation, hydrolysis, and polymerization contribute to these changes. In this context, emerging technologies like ultrasound-assisted frying (USF) and microwave (MW)-assisted frying show promise in enhancing the quality and stability of frying oils and fried foods. This review examines the impact of these innovative technologies, delving into the principles of these processes, their influence on the chemical composition of oils, and their implications for the overall quality of fried food products with a focus on reducing oil degradation and enhancing the nutritional and sensory properties of the fried food. Additionally, the article initially addresses the various reactions occurring in oils during the frying process and their influencing factors. The advantages and challenges of USF and MW-assisted frying are also highlighted in comparison to traditional frying methods, demonstrating how these innovative techniques have the potential to improve the quality and stability of oils and fried foods.
AtıfScopus35WoS33OpenAlex39
İncele - MakaleAçık Erişim2024Scopus SJRQ1The application of deep eutectic solvents for protein extraction from bee bread (Perga)
Ecem Bayram, Nesrin; Gerçek, Yusuf Can; Kutlu, Naciye; Çelik, Saffet; Bayram, Sinan; Baştürk, Fatma Nur; Yıldırım, Nazlıcan
Bee bread is one of the basic nutrients that bees use as a protein source and is formed as a result of the fermentation of bee pollen. In the last few years, this product has become increasingly recognized and consumed among bee products due to its functional properties. However, deep eutectic solvents (DES) have attracted great interest in recent years as promising green alternatives to replace traditional solvents due to their variable viscosity, low vapor pressure, application-specific adjustability, non-flammability and chemical stability. In this study, bee bread was extracted in 12 different DES with different hydrogen bond acceptor (HBA):hydrogen bond donor (HBD) combinations. The DES combination with the highest total protein content was determined to be choline chloride (ChCl)-urea. Then, ultrasonic extraction conditions were optimized for maximum bioactive extraction in extracts prepared with ChCl-urea. The optimum conditions were found as 31.3 %, 25 min, 35 °C for ultrasonic power, extraction time and temperature, respectively. The desirability value (d) of the model was 0.83. The extracts were analyzed for total phenolic content, total protein content, individual polyphenolics, individual amino acids and individual vitamins as well as antimicrobial and antioxidant activity tests. According to the results, total protein, total individual amino acids and total individual phenolics were higher in the extracts obtained with ChCl-urea compared to the extract prepared with conventional solvent (ethanol). In conclusion, all these findings showed that ChCl-urea combination can be an alternative to ethanol depending on the structural characteristics of the target compounds to be extracted from bee bread.
AtıfScopus15WoS12OpenAlex13İncele - MakaleAçık Erişim2024Scopus SJRQ2Biochemical and physicochemical characteristics and volatile profiles of Erzincan Tulum cheese coagulated by herb-fortified artisanal lamb rennet
Arslaner, Ayla; Türkmen, Özgenur
The characteristics of Erzincan Tulum cheese (ETC), an artisanal ewe-milk cheese and the first cheese with the designation of origin in Türkiye, are closely related to the geographical location of production and the human factors influencing every stage of the production process. This study aims to determine the influence of different coagulants (namely, herb-fortified artisanal lamb rennet (ALR), artisanal calf rennet (ACR), and commercial calf rennet (CCR)) on the biochemical, physicochemical characteristics, and volatile compounds of ETC, produced on the Heybeli plateau of the Erzincan province. Using artisanal rennet increased total solids, fat content, and acidity while decreasing pH and aw values. The highest PTA-SN (soluble nitrogen in 5 % phosphotungstic acid, w/v) and TCA-SN (soluble nitrogen in 12 % trichloroacetic acid w/w) values at the end of the ripening period (day 150 of storage) were observed in the ALR-Cheese (ALR-C). Furthermore, this cheese exhibited the highest rate of lipolysis (P < 0.01). Electrophoretograms revealed that αs-1 and β-casein degradation rates were the most significant in ALR-C. Following the 30th day of storage, the highest counts of lactic acid bacteria (LAB) were found in ALR-C. The most rapid reduction of coliforms, E. coli, and yeast-mold was observed in this sample throughout the storage. Eighty-nine volatile compounds were identified in the samples. Particularly noteworthy, ALR-C exhibited the highest ratios of hexanoic, octanoic, and decanoic acids after 90 days of storage. Additionally, steroid compounds were exclusively detected in this sample. The findings of this research make a substantial contribution to the existing literature concerning rennet types and the aromatic profile of ETC. These aspects are crucial for further investigations to enhance the cheese's quality and safety.
AtıfScopus3WoS3OpenAlex3İncele - MakaleAçık Erişim2024Scopus SJRQ1Antioxidant activity and phenolic content of bee breads from different regions of Türkiye by chemometric analysis (PCA and HCA)
Can, Zehra; Gıdık, Betül; Kara, Yakup; Kolaylı, Sevgi
The objective of this study was to assess the antioxidant activity and phenolic compounds of bee bread samples obtained from various regions in Türkiye The goal was to characterize and classify 15 of bee bread samples based on their geographical origins. This investigation employed chemometric techniques, specifically principal component analysis (PCA) and a hierarchical clustering algorithm (HCA), for the inaugural comprehensive analysis of all data encompassing antioxidant activity and phenolic compounds in bee bread. The primary objective was to unveil potential clustering patterns among of bee bread samples based on their geographical origins. According to the results, the Total Phenolic Content (TPC) of bee bread samples ranged from 4.393 to 14.917 mg GAE/g dw, while the Total Flavonoid Content (TFC) exhibited variation within the range of 0.681 to 3.504 mg QE/g dw. p-OH benzoic and p-coumaric acids were detected in all samples. Other phenolic compounds were identified in different proportions among the bee bread samples. This study demonstrated the successful application of the PCA chemometric method to assess the antioxidant activity and phenolic compounds of bee bread samples from various regions of Türkiye. The results revealed effective clustering of the bee bread samples based on their geographical origins. Graphical Abstract: (Figure presented.)
AtıfScopus12WoS14OpenAlex16İncele - MakaleAçık Erişim2024Scopus SJRQ1Recruiting grape-isolated antagonistic yeasts for the sustainable bio-management of Botrytis cinerea on grapes
Oztekin, Sebahat; Karbancioglu-Guler, Funda
Botrytis cinerea is the causative agent of grey mould disease in grapes, which was linked to significant postharvest losses. This study examined three grape-isolated yeasts (Metschnikowia aff. fructicola, Metschnikowia pulcherrima, and Hansenispora uvarum) through in vitro and in vivo tests on detached grape berries against grey mould, as well as the elucidation of their possible mechanisms of action. The antifungal mechanism of action of yeasts was determined by the lytic enzyme activity, inhibition of spore germination, biofilm activity, iron depletion, diffusible metabolites, wound-site colonisation, mycocin, and volatile organic compounds (VOCs) production. The highest in vitro efficacy (83.13%) was observed on M. aff. fructicola, followed by M. pulcherrima (82.10%) and H. uvarum (71.66%). Metschnikowia yeasts exhibited comparable enzyme activities, including protease, β-1,3 glucanase, gelatinase chitinase, and cellulase, while H. uvarum had a poor enzymatic activity with chitinase and gelatinase. M. aff. fructicola showed relatively higher iron depletion activity than M. pulcherrima, while M. pulcherrima outperformed via diffusible metabolites. All yeast cultures significantly reduced spore germination by at least 86%. Overall, M. aff. fructicola exhibited the highest biocontrol activity with its iron depletion, inhibition of conidial germination, biofilm formation, VOCs, and well colonisation on grape berries. M. aff. fructicola 1-UDM outperformed all other yeasts by significantly reducing disease incidence and lesion diameter values (93.4% and 94.3%, respectively). Remarkably, H. uvarum VOCs demonstrated potential as a biofumigant for suppressing grey mould. All yeasts are well adapted to their ecological niche to bio-protect grapes from grey mould disease.
AtıfScopus15WoS11OpenAlex12İncele - KitapYalnız künye2024Pollen Chemistry & Biotechnology
Bayram, Nesrin Ecem; Kostic, Aleksandar Ž.; Gercek, Yusuf Can
Pollen is made up of many chemical constituents such as proteins, sugars, lipids, minerals and phytochemicals. These components make pollen products an excellent source of nutrients and antioxidants for consumers. However, mycotoxigenic fungi are also common in pollen, creating contamination from generated mycotoxins. With adequate monitoring, sampling, processing and storage of pollen the development of mycotoxins can be significantly prevented. Since pollen grain has strong membranes which can limit the bioavailability of some nutrients and phytochemicals, novel methods and pretreatments are required with special emphasis on microbiological pretreatment methodologies. Pollen Chemistry & Biotechnology summarizes current knowledge of the chemical composition of pollen, its importance as a functional food ingredient and its health promoting properties. As Introduction part a short elaborate about botanical characteristics and data, including morphology and anatomy of pollen and bee preferences, is given. Important factors such as the botanical and geographical origin, best practices for preservation of nutritional composition, bioactivity and safety of pollen are covered in full. The nutritional profile of pollen based on data for minerals, lipids and nutrients is presented. A detailed phytochemical profile of pollen based on data for phenolics, flavonoids, carotenoids, vitamins, bioactive compounds is also covered. Areas for the improvement of the bioavailability of different nutrients and bioactive compounds of pollen via applied pretreatments are presented, as are best practices for adequate pollen collection, procession and storage in order to obtain safe products. At the end, an overview about pollen bioactivity as reason to use it as source of pharmaceuticals is made.
AtıfScopus6OpenAlex9İncele - MakaleAçık Erişim2024FROM MONEY TRANSFERS TO MEAL TABLES: UNRAVELLING THE NEXUS OF REMITTANCES, FOOD SECURITY, AND ECONOMIC GROWTH IN TURKEY
Ari, Yılmaz Onur; Zeneli, Fjona
The link between remittances, food security, and economic growth is a complex and important element of the economic development of the society. The study aims to explore the causality relationships between Remittances, Food Security and Economic Growth in the Turkish economy. The period of study from 1974 to 2018 and annual data of Remittances, Calories intake (as a proxy for the food security) and Economic Growth are used in the framework of time series. Techniques such as Zivot-Andrews (ZA) unit root, Toda-Yamamoto (TY), Breitung-Candelon (BCG), and Hatemi-J tests are used to detect the causality assessing the direction of it. The main findings consist of: (i) the presence of cointegration of rank two among series, the lack of linear TY time domain causality; (ii) the presence of BCG spectral causality from Calories intake to Growth only in medium period at 10% significance and, (iii) the presence of asymmetric causality from Remittances to Growth in positive changes, from Growth to Calories intake in negative changes and from Calories intake to Remittances in positive changes respectively at 1,5, and 1% significance. These results provide policymakers with valuable insights into the complexity nature of the relationship among remittances, food security, and economic growth, guiding them in designing effective strategies for poverty alleviation, sustainable development, and inclusive growth.
AtıfOpenAlex1İncele - MakaleAçık Erişim2024Scopus SJRQ3The aroma profile of butter produceusing different starter cultures; [Aromatski profil maslaca proizvedenih korištenjem različitih starter kultura]
Şengül, Mustafa; Akgül, Halil İbrahim; Ürkek, Bayram
The aroma of fermented dairy products is greatly influenced by starter cultures and by the lactic acid bacteria strains that are used as starter cultures. Experimental butter samples were produced using no starter culture, by a commercial starter culture (Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis biovar. diacetylactis, Leuconostoc mesenteroides), by a prepared bacteria mix (Lactococcus lactis subsp. lactis EM1, Lactococcus lactis subsp. cremoris EM28, Lactococcus lactis subsp. lactis biovar. diacetylactis G49, Leuconostoc mesenteroides B3), and by a prepared bacteria mix fortified with Lactobacillus rhamnosus B19 (L. rhamnosus B19). The aroma profile of the butter samples was investigated using a gas chromatography mass spectometry method (GC-MS). A total of 92 components were determined in the butter samples, including acids (12), alcohols (20), aldehydes (9), alkanes (6), esters (8), ketones (19) and several other aroma compounds (18). The sample containing the prepared starter culture had the most detectable aroma components, while the lowest number of aromatic components were found in the sample without a starter culture. 2,3-butanedione (diacetyl) was not detected in the sample without a starter culture. 2-Butanone 3-hydroxy-(acetoin) content was the highest in the sample containing the commercial starter culture and the lowest in the sample without a starter culture.
AtıfScopus6WoS3OpenAlex6İncele - MakaleAçık Erişim2024Scopus SJRQ1Simple and inexpensive microwave setup for industrial based applications: Quantification of flower honey adulteration as a case study
Hasar, Ugur C.; Hasar, Hafize; Ozturk, Hamdullah; Korkmaz, Huseyin; Kaya, Yunus; Ozkaya, Mehmet Akif; Ebrahimi, Amir; Barroso, Joaquim J.; Nayyeri, Vahid; Ramahi, Omar M.
A simple and inexpensive microwave measurement setup based on measurements of magnitudes of transmission properties ( | S 21 | dB \documentclass[12pt]{minimal} \usepackage{amsmath} \usepackage{wasysym} \usepackage{amsfonts} \usepackage{amssymb} \usepackage{amsbsy} \usepackage{mathrsfs} \usepackage{upgreek} \setlength{\oddsidemargin}{-69pt} \begin{document}|S₂₁|_dB\end{document} ) is proposed for industrial-based microwave aquametry (moisture or water content) applications. An easy-to-apply calibration procedure based on normalization is implemented to eliminate systematic errors in the measurement system. As a case study, we applied this setup for the quantification of water-adulteration in flower honey. After validating this system by distilled water and pure flower honey measurements, | S 21 | dB \documentclass[12pt]{minimal} \usepackage{amsmath} \usepackage{wasysym} \usepackage{amsfonts} \usepackage{amssymb} \usepackage{amsbsy} \usepackage{mathrsfs} \usepackage{upgreek} \setlength{\oddsidemargin}{-69pt} \begin{document}|S₂₁|_dB\end{document} measurements of the pure flower honey with various adulteration percentages ( delta \documentclass[12pt]{minimal} \usepackage{amsmath} \usepackage{wasysym} \usepackage{amsfonts} \usepackage{amssymb} \usepackage{amsbsy} \usepackage{mathrsfs} \usepackage{upgreek} \setlength{\oddsidemargin}{-69pt} \begin{document}δ\end{document} ) up to 9% are conducted to examine the performance of the measurement setup for quantification of water adulteration. A multi-dimensional fitting procedure is implemented to predict delta \documentclass[12pt]{minimal} \usepackage{amsmath} \usepackage{wasysym} \usepackage{amsfonts} \usepackage{amssymb} \usepackage{amsbsy} \usepackage{mathrsfs} \usepackage{upgreek} \setlength{\oddsidemargin}{-69pt} \begin{document}δ\end{document} using the proposed inexpensive microwave measurement setup. It is shown that it is possible to quantify an adulteration level with an accuracy better than -/+ 1 \documentclass[12pt]{minimal} \usepackage{amsmath} \usepackage{wasysym} \usepackage{amsfonts} \usepackage{amssymb} \usepackage{amsbsy} \usepackage{mathrsfs} \usepackage{upgreek} \setlength{\oddsidemargin}{-69pt} \begin{document}∓ 1\end{document} % by the proposed measurement setup and the applied multi-dimensional fitting procedure.
AtıfScopus12WoS10OpenAlex15İncele - Derleme MakaleAçık Erişim2024Scopus SJRQ1High pressure homogenization for preservation of liquid foods-Mechanisms, molecular modifications and recent developments
Pandiselvam, R.; Özaslan, Zeynep Tugba; Sahni, Prashant; Khanashyam, Anandu Chandra; Kutlu, Naciye; Yilmaz, Merve Silanur; Isleroglu, Hilal; Ramniwas, Seema; Rustagi, Sarvesh
High Pressure Homogenization (HPH) is emerging as a cutting-edge, non-thermal technology for liquid food preservation, offering significant advantages over conventional methods. Recent advances in HPH technology, particularly with the development of robust valves capable of withstanding pressures of 350-400 MPa, have opened new possibilities for the food industry. HPH not only extends the shelf life of liquid foods but also preserves nutritional value, improves homogeneity, reduces energy consumption, and minimizes the need for chemical preservatives. Its ability to inactivate microorganisms and enzymes while modifying bioactive components is particularly valuable for enhancing food safety and nutritional quality. Novel aspects of HPH include its efficiency in microbial and enzyme inactivation through cellular disruption, demonstrated in both lab and industrial settings, as well as its capacity to alter the functional properties of proteins, carbohydrates, and lipids. This results in improved stability, viscosity, and shelf life of various products. The versatility of HPH enables the development of novel food formulations that meet evolving consumer demands for safer, more nutritious options. This review critically examines the literature on HPH's application in liquid foods, focusing on its impact on enzymatic activity and bioactive components, while highlighting the parameters that influence microbial inactivation during HPH processing. The ongoing technological advancements in HPH present a promising future for revolutionizing food preservation practices.
AtıfScopus17WoS13OpenAlex21İncele - MakaleAçık Erişim2023The effects of gasoline price, real exchange rate and food price on vegetable and fruit export
Bozma, Gürkan; Imamoglu, Ilyas Kays
This study examines the effects of gasoline prices, fluctuations in the actual exchange rate, and food prices on the export of vegetables and fruits from Turkey. In this study, the Nonlinear Autoregressive Distributed Lag (NARDL) approach was utilized to examine the factors influencing the exports of vegetables and fruits from 2003:1 to 2019:12. The analysis was conducted with the assumption that the relationships between gasoline, actual exchange rates, and food prices are nonlinear. The objective of the study was to ascertain the asymmetric effects of gasoline, real exchange rate, and food prices on the exportation of vegetables and fruits. The findings of the NARDL model suggest that there is a significant relationship between long-term fluctuations in gasoline prices and the export of fruits and vegetables of different magnitudes. On the other hand, it has been observed that vegetable exports experience linear effects over an extended period in relation to the real exchange rate. On the other hand, it has been observed that fruit exports are susceptible to asymmetric effects. The present study suggests that fluctuations in food prices have diverse effects on vegetable exports.
AtıfOpenAlex4TR Dizin1
İncele - MakaleAçık Erişim2023Lactıplantıbacıllus plantarum EK148’İN et proteinleri içeren ortamda gama amino bütirik asit üretimi ve optimizasyonu
Kamiloğlu, Aybike; Memiş, Habibe
Araştırmada, sucuk kaynaklı Lactiplantibacillus plantarum EK148 suşu gama amino bütirik asit (GABA) üretim düzeyi açısından değerlendirilmiştir. GABA üretimine, monosodyum glutamat (MSG) bulunmayan besi ortamına glutamik asit kaynağı olarak et protein izolatı edilerek, sıcaklık, pH ve fermantasyon süresi faktörlerinin etkisi değerlendirilmiştir. Deneysel tasarımda elde edilen yanıtlarla L. plantarum EK148 suşu için optimum koşullar % 10 protein ekstraktı konsantrasyonu, 33.3 ºC sıcaklık, pH 5.05 ve 96 saat fermantasyon süresi olarak belirlenmiştir. Model ile L. plantarum EK148 suşu kullanılarak elde edilen veriler arasındaki uyum eksikliğinin önemsiz olduğu, protein ekstraktı konsantrasyonu ve sıcaklığın GABA üretimi üzerine önemli düzeyde etkili olduğu tespit edilmiştir. Yapılan bu çalışma ile et proteinlerinin glutamik asit kaynağı olarak kullanımı sağlanmış ve MSG içermeyen ortamda L. plantarum EK148 suşu kullanılarak GABA üretimi gerçekleştirilmiştir.
- MakaleAçık Erişim2023Çilekle zenginleştirilmiş manda yoğurdunun kalite karakteristikleri ile yağ asidi kompozisyonu, ace inhibitör aktivite ve hmf içeriği bakımından incelenmesi
Bakirci, Ihsan; Terzioğlu, Murat Emre; Arslaner, Ayla
Mevcut araştırmada ABT-2 probiyotik kültür kullanılarak üretilen manda yoğurtlarına farklı oranlarda (%5, %7.5, %10) çilek püresinin yanı sıra %7.5 oranında şeker ilave edilmiş ve yağ asidi kompozisyonu, ACE inhibitör aktivite ve HMF içeriği açısından incelenmiştir. Ayrıca yoğurt örneklerinde meyve ilavesi ve depolama periyodunun fizikokimyasal, mikrobiyolojik ve duyusal analizler üzerine etkisi araştırılmıştır. Manda yoğurduna çilek püresi ilavesinin minör seviyede bulunan çoklu doymamış yağ asitleri hariç tüm yağ asitleri, ACE inhibitör aktivite, HMF içeriği, fizikokimyasal, mikrobiyolojik ve duyusal analizler üzerine çok önemli (P < 0.01) etkisinin olduğu belirlenmiştir. Meyve ilavesiyle toplam doymuş yağ asitleri ve ACE inhibitör aktivite seviyesinin azaldığı belirlenirken HMF içeriği, toplam tekli doymamış yağ asitleri ve toplam çoklu doymamış yağ asitleri seviyesinde artış saptanmıştır. Bu araştırma sonucunda manda yoğurdunun fonksiyonel gıda olarak tüketimi tavsiye edilebilmektedir.
AtıfOpenAlex4TR Dizin2İncele - MakaleAçık Erişim2023Geleneksel yollarla üretilmiş turşu örneklerinden laktik asit bakterilerinin izolasyonu, moleküler yöntemler kullanılarak tanımlanması ve bazı fonksiyonel özelliklerinin belirlenmesi
Dertli, Enes; Ispırlı, Hümeyra
Bu çalışmada ülkemizin farklı illerinden toplanmış 17 adet geleneksel turşu örneğinden Laktik Asit Bakterileri (LAB) izole edilip tanımlanmış ve izolatların fonksiyonel nitelikleri karakterize edilmiştir. Genotipik ayrıştırma sonucunda 9 farklı türe ait 21 suş tespit edilmiştir. Takiben bu 21 suşun potansiyel probiyotik değerlendirmeleri safra tuzlarına direnç ve düşük pH’da gelişim açısından test edilmiş ve Lactiplantibacillus plantarum ve Levilactobacillus brevis suşlarının yüksek canlılık gösterdiği tespit edilmiştir. İzolatlarının antibiyotik dirençlerinin ise oldukça düşük seviyede olduğu gözlenmiştir. Önemli olarak antifungal aktivite açısından suş spesifik etki gözlenirken, antibakteriyel aktivite noktasında oldukça güçlü aktivite sergilemişlerdir. Son olarak turşu izolatlarının GABA üretim potansiyelleri açığa çıkarılmış ve Levilactobacillus brevis VB13 suşunun 0.628±0.11 mg/mL GABA üretebildiği gösterilmiştir. Elde ettiğimiz sonuçlar turşuda bulunan LAB çeşitliliğini ve bu suşların fonksiyonel etki potansiyelini göstermesi bakımından önem arz etmektedir.
AtıfOpenAlex2TR Dizin1İncele - MakaleAçık Erişim2023Fatty acid compositions and oil ratio of different species from the Brassicaceae
Onemli, Fadul; Gıdık, Betül
Crude lipid has become one of the most significant demands of nations in recent years, oil crops and their lipid yield are becoming more and more vital. The composition of fatty acids reveals the caliber of oil crops. This study aims to determine and compare the oil content and fatty acid compositions of S. arvensis, B. nigra, B. napus, S. alba and C. sativa plants. It was determined that the oil ratios of the samples belonging to the B.nigra species varied between 27.132% and 29.350%, and the oil ratios of the samples belonging to the S. arvensis species varied between 27.495% and 28.855%. It was determined that the oil ratios of the samples belonging to the B.nigra species varied between 27.132% and 29.350%, and the oil ratios of the samples belonging to the S. arvensis species varied between 27.495% and 28.855%. Erucic acid value was determined to be highest in S. arvensis species, oleic and linoleic acids in B. napus, and linolenic acid in C. sativa. The data obtained showed that the oil ratios and fatty acid compositions of S. arvensis and B. nigra were very close to the values obtained from B. napus, S. alba and C. sativa, which were used as standards and grown as cultivated plants in this study. This suggests that the wild plants S. arvensis and B. nigra have the potential to be cultivated.
AtıfOpenAlex1İncele - MakaleAçık Erişim2023Tüketici Tercih ve Davranışlarında İyi Tarım Uygulamalarına Yönelik Bir Araştırma: Karaman İli Örneği
Göktaş, Bora; Tarakçı, İnci Erdoğan; Oflaz, Özkan
Amaç – Organik Tarım ürünlerinin birim maliyetinin yüksek olması, konvansiyonel ürünlerin ise, kimyasal kalıntılar barındırması nedeniyle insan sağlığına, çevreye (toprak, su vb.) ve doğadaki diğer yaşam paydaşlarına (hayvanlar, bitkiler vb.) zararlı olması tüketicileri iyi tarım uygulamaları ürünlerine yöneltmiştir. İyi Tarım Uygulamalarına (İTU) yönelik tüketici tutumlarını “İnsan Sağlığı”, “Çevreye Faydası” ve “Satın Alma” boyutu bakımından incelemek ve istatistiksel sınamalar yaparak bulguları ortaya koymaktır. Yöntem – Araştırmanın popülasyonu, Karaman ilinde gıda ürünleri alışverişleri yapan hane halkları arasından, kolayda örnekleme yöntemi ile seçilmiştir. Nicel araştırma modeli benimsenerek yürütülen bu çalışmada veri toplama aracı olarak anket kullanılmıştır. Ankette demografik sorular, tüketici tutum ölçeği ve marka kişiliği ölçeğinden yararlanılmıştır. Elde edilen veriler, SPSS-25 istatistik programı kullanılarak analiz edilmiştir. Ayrıca bu veriler ile tek yönlü varyans (Anova) testi, T-testi, Korelasyon analizi yapılmıştır. Bulgular – Araştırma sonucunda ortaya çıkan bulgulara göre; İTÜ’nin insan sağlığına ve çevreye faydalıdır algısı gibi boyutların tüketicilerin tutum ve davranışlarına etki ettiği anlaşılmıştır. Ayrıca bu boyutlar arasında tüketicilerin demografik özelliklerine dair istatistiksel olarak anlamlı farklılıklar elde edilmiştir. Tartışma – Tüketicilerin sağlık ve çevre bilincine bağlı olarak tarımsal gıda ürünlerini satın alma noktasında tutum ve davranışlarının değiştiği görülmektedir. Bireylerin satın aldıkları gıdaların insan sağlığına olumsuz etkileri ve çevreye verdikleri zararı hakkında bilgisi arttıkça insan sağlığına ve çevreye daha duyarlı hale geldikleri görülmüştür.
- MakaleAçık Erişim2023Farklı Yabani Brassica Tohumlarının Yağ Asidi Kompozisyonu ve Biyodizel Kalitesi
Girgel, Umit; Onemli, Fadul; Gıdık, Betül; Gül, Volkan
Her geçen gün artan dünya nüfusu ve gelişen sanayi alanları enerjiye duyulan ihtiyacı da artırmaktadır. Bu durum alternatif ve yenilenebilir enerji kaynaklarını ve bu kaynakların verimli kullanımı konusunu daha değerli kılmaktadır. Bu çalışmada, yabani türlerin biyodizel üretiminde kullanılabilirlik potansiyelini belirlemek amacı ile Türkiye’nin Bayburt ili ekolojik koşullarında yetiştirilen Brassicaceae familyasından Sinapis arvensis, Brassica nigra ve Brassica napus tohumlarının biyodizel kalite özellikleri ve GC-MS kullanılarak yağ asitleri kompozisyonu bölge için ilk kez belirlenmiştir. Brassicaceae familyasından çalışmada yer alan türlerin yağ verimi %30,29-46,02 arasında bulunmuştur. Ayrıca linolenik asit (%7,62-13,70) değerleri en düşük B.napus, en yüksek B.nigra’da belirlenmiştir. Parlama noktası bakımından (194-195℃) B.napus ve S.arvensis birbirine en yakın türler olduğu görülmüştür. S.arvensis ve B.nigra’nın yağ asidi kompozisyonu ve biyodizel kalite analiz sonuçları B.napus’a benzer değerlerde bulunmuştur. Yabani türler olan S.arvensis ve B.nigra’nın biyodizel kalite özellikleri ve yağ asitleri kompozisyonu bakımından yenilenebilir enerji üretim potansiyeline sahip olduğu görülmüştür.
AtıfOpenAlex3TR Dizin1İncele - MakaleAçık Erişim2023The effect of boric acid, calcium fructoborate and potassium boron citrate on bone health in rats
Uzunçakmak, Sevgi Karabulut
The aim of this study was to examine the effects of boron varieties on bone health. For this purpose, twenty-four wistar rats were used. Animals were separated into four groups. The first group was the control group and was treated with nothing. The other three groups were given 3mg/kg boric acid (BA), calcium fructoborate (CaFB) and potassium boron citrate (KBCi) orally by gavage for three weeks. TNF-α, IL1-β, total oxidant level (TOS), total antioxidant level (TAS), osteopontin and osteocalcin levels were measured in serum and bone tissues of animals by ELIZA method. In the results of the study, no significant difference was observed in serum and bone tissue TNF-α and IL-1β levels between the control group and the groups that were treated with boron varieties were applied (p>0.05). Similarly, serum and bone TOS levels did not differ significantly between the control and other groups (p>0.05). However, the serum TAS level increased significantly with the application of BA, CaFB and KBCi in both serum and bone tissue compared to the control (p<0.0001). Serum osteopontin and osteocalcin levels were also significantly increased with the application of BA, CaFB and KBCi, especially in bone tissue, compared to the control group (p<0.0001). The effects of BA, CaFB, and KBCi on bone health have been compared with this study, firstly. This study is promising as a preliminary study for more comprehensive studies to be carried out in order to use boron varieties such as BA, CaFB and KBCi more widely in the future in order to improve bone health, prevent bone diseases or cope with increased stress due to various factors
AtıfOpenAlex2TR Dizin2İncele - MakaleAçık Erişim2023Tropikal Meyve Yetiştiriciliğinin Türk Halk Hekimliği Üzerindeki Etkileri
Ünalan, Ozlem
Amaç: Bu çalışma iklim ile halk hekimliği arasındaki ilişkiyi, yetiştirilen yöresel meyvelerin halk sağlığındaki kullanım özelliklerini ve Türkiye’de son yıllarda büyük rağbet gören tropikal meyve yetiştiriciliğinin Türk halk hekimliği üzerindeki etkilerini ortaya koymayı amaçlamaktadır. Yöntem: Çalışmayı gerçekleştirebilmek için Türk halk hekimliği üzerine yapılan tez, kitap, makale vb. çalışmalar incelenmiş, söz konusu çalışmalarda yer alan muz, avokado, kudret narı vb. tropikal meyvelerin hangi hastalıklarda, ne şekilde kullanıldıkları tespit edilmiştir. Ayrıca konuyla ilgili olarak Alanya’da pazarlarda yer alan el broşürleri irdelenmiştir.Bulgular: Araştırmalar ve yapılan incelemeler bir bölgenin iklim ve bitki örtüsü özellikleri ile o bölge halkının halk hekimliği uygulamaları arasında bir ilişki olduğunu göstermiştir. Bu doğrultuda özellikle Antalya, Mersin, Adana ve Hatay bölgesinde yetiştirilen tropikal meyvelerin aynı zamanda bölge halkının hastalıklardan korunma ve tedavi etmede bir drog özelliği gösterdiği tespit edilmiştir. Sonuç: Bu çalışma, 12.06.2019-15.10.2022 tarihleri arasında gerçekleştirilmiştir. Ülkemizde yıllardır üretilen muz ve avokado, özelde yetiştikleri bölgede genelde ise tüm Türkiye’de bir besin olarak tüketilmesinin dışında, içinde yer alan önemli vitaminler ve bileşenler sebebiyle çeşitli hastalıklara karşı da kullanılmaktadır. Son yıllarda Türkiye’de tropikal meyve yetiştiriciliği artmış ve yeni tropik meyveler yetiştirilmeye başlanmıştır.
AtıfOpenAlex1TR Dizin1İncele
