Sürdürülebilir Kalkınma Amaçları
Yazarlar
- Can, Zehra(7)
- Ecem Bayram, Nesrin(3)
- Gerçek, Yusuf Can(3)
- Kara, Yakup(3)
- Kutlu, Naciye(3)
- Şahin, Engin(3)
- Arslaner, Ayla(2)
- Bayram, Nesrin Ecem(2)
- Bayram, Sinan(2)
- Gıdık, Betül(2)
- Kalay, Erbay(2)
- Kolayli, Sevgi(2)
- Kolaylı, Sevgi(2)
- Ozkok, Aslı(2)
- Özçelik, Beraat(2)
- AKMEŞE, Osman(1)
- AYGÜL, İmdat(1)
- Abca, Tuğba Elbir(1)
- Akar, Zeynep(1)
- Akgül, Halil İbrahim(1)
- Akköse, Ahmet(1)
- Alyafei, Mohammed(1)
- Anlar Daldal, Pınar(1)
- Anlar, Pinar(1)
- Aslanhan, Özlem(1)
- Ay, Mizgin(1)
- BALTACI, Cemalettin(1)
- Basturk, Fatma Nur(1)
- Bayraktar, M. Kilic(1)
- Baştürk, Fatma Nur(1)
- Boztaş, Kadir(1)
- Cakir, O.(1)
- Cakir, Ozlem(1)
- Cavrar, Sevda(1)
- Cebeci, Fatma(1)
- Cetinkaya, Hatice(1)
- Choudhary, R.(1)
- Cinar Topcu, Kübra(1)
- Dagsuyu, Eda(1)
- Degirmenci, Atiye(1)
Yayınlar
- MakaleAçık Erişim2021Scopus SJRQ3Synthesis of alternan-stabilized zinc nanoparticles: morphological, thermal, antioxidant and antimicrobial characterization
Yücel, Nur; İspirli, Hümeyra; Mercan, Emin; Erdoğan, Ümmügülsüm; Dertli, Enes
This study aimed to synthesize zinc nanoparticles with antimicrobial and antioxidant activities using alternan (ZnNPs-Alt) produced by Lactobacillus reuteri E81 as the stabilizing agent. For the characterization of the ZnNPs-Alt, UV–vis spectroscopy, SEM, TEM and EDX analysis, XRD, FTIR and DSC analysis were applied. The functional role of ZnNPs-Alt was tested by determination of their antioxidant activities by DPPH and CUPRAC methodologies and their antibacterial and antifungal activities. Results of this study demonstrated that alternan was utilized as a successful stabilizer to produce crystalline, thermally stabile ZnNPs-Alt with a particle size of ∼ 100 nm. Importantly, strong antioxidant and antimicrobial activities were observed for ZnNPs-Alt in a concentration dependent manner. These findings confirmed the role of alternan as a stabilizing agent for the production of ZnNPs-Alt with functional roles.
AtıfScopus6WoS6OpenAlex8
İncele - MakaleYalnız künye2020Scopus SJRQ4Screening for antioxidant capacity, pollen types and phytochemical profile by GC/MS and UHPLC from propolis
Bayram, Nesrin Ecem; Gerçek, Yusuf Can; Öz, Gül Cevahir
Propolis is a resinous mixture collected by honeybees from different parts of plants such as poplars, birches, alders, conifers, pines, palms and willows. This study aims to determine pollen types (by light microscope), chemical compound profile (by GC-MS), fatty acid composition (by GC-MS), total phenolic content (by the Folin-Ciocalteu method), total flavonoid content (by the aluminium chloride method) and antioxidant capacity (by the CUPRAC, ABTS and CERAC methods) of a propolis sample from the western part of Istanbul, Turkey. As a result of microscopic analysis of the sample, pollen types of taxa belonging to 27 plant families were diagnosed. The GC-MS analysis of propolis revealed the presence of 38 phytochemical constituents that may contribute to its quality. Of these compounds, rates of "4H-1-benzopyran-4-one, 2,3-dihydro-5,7-dihydroxy- 2-phenyl-,(S)"were highest. In addition, the concentrations of naringenin, pinocembrin and galangin were determined to be 2.45, 9.92 and 7.06 mg/ml by UHPLC analysis. The extract had significant antioxidant activity in all assays, with values of 282.8±9 mg TE /g in the CUPRAC, 425.7±18 mg TE/g in the CERAC and 186.4±8 mg TE/g in the ABTS assays. Antioxidant capacity of the propolis extract was positively associated with the total phenolic and flavonoid contents of the extract. Moreover, the major fatty acids were C20:1n9 (cis- 11-eicosenoic acid), C22:1 (erucic acid) and C24:1 (nervonic acid). The results show that the propolis used in our study has important potential as an alternative food supplement and for cosmetic and therapeutic medicine and it can be used as an active agent in these areas.
AtıfScopus20WoS18OpenAlex3İncele - MakaleYalnız künye2019Scopus SJRQ4DETERMINATION OF ANTIOXIDANT, ANTIMICROBIAL ACTIVITIES, PHENOLIC COMPOUNDS OF WILD ROSA L. SPECIES BAYBURT, TURKEY
Gidik, Betul; Akar, Zeynep; Can, Zehra; Sefali, Abdurrahman; Erturk, Omer
Five different rosehip (Rosa L.) species including, Rosa canina, Rosa iberica Stev, Rosa villosa, Rosa beggeriana Schrenk and same kind of but different location Rosa spinosissima grown in Bayburt from Turkey are studied. The wild species of Rosa L. were collected from Rocks and Steps, Field and garden borders. Morphological parameters were measured as fruit and seed weights and fruit and seed size. Ten fruits were chosen randomly for the measurement and take the average of them to determine the weights and size. In our study was determined antioxidant activity, antimicrobial activity and phenolic compounds. As antioxidant activity; total phenolic total flavonoid, condense tannin contents, CUPRAC, FRAP, ABTS. Nineteen standard of phenolic compositions of fruits and seeds were determined. Antioxidant, antimicrobial activities of the extracts were found high levels in rose hip species fruit than seed. Catechin, rutin protocatequic acid and CAPE were principal for all rose hip species fruit but, was not deteceted CAPE Kop Mountain, Yukari Kop Village Rosa spinosissima species. This suggests that the difference in location affects the phenolic content. Pearson Correlation analyze has done with the morphological parameters, GPS data, antioxidant activity and phenolic compounds by using the SPSS software programme version 25.0.
AtıfWoS3İncele - MakaleAçık Erişim2019Scopus SJRQ1Impact of heat treatment and acid gelation on polyphenol enriched milk samples
Bayraktar, M. Kilic; Harbourne, N.B.; Fagan, C.C.
The effects of heat treatment and the stage of polyphenol addition to milk before or after heat treatment on the total phenolic content (TPC), ferric-ion reducing antioxidant power (FRAP), pH, casein micelle size (CMS) and whey protein denaturation content of milk-polyphenol mixtures were investigated. Four sources of phenolic compounds (green tea, white grape, tannic acid, gallic acid) were incorporated into pasteurized-skim milk. A heat treatment (85 °C for 30 min) was applied to pasteurized-skim milk either before (MhP) or after polyphenols addition (MhPh). Acid milk gels were produced using MhPh samples, and their TPC and FRAP were determined. Heat treatment decreased the TPC and FRAP values of the samples, except for tannic acid, probably due to increased polyphenol-protein interactions. However, MhPh tannic acid sample resulted in significantly higher FRAP value than MhP. The addition of gallic acid before heat treatment (MhPh) significantly increased CMS due to the lower pH of this sample during heating. Acid gelation decreased the extractable polyphenols, however there was no significant different on FRAP between acid gel and MhPh milk samples. This study showed that the properties of phenolic source, particularly pH, and the stage of polyphenol addition to milk had an impact on selected properties.
AtıfScopus25WoS23OpenAlex24İncele - MakaleAçık Erişim2019Scopus SJRQ2Antioxidant Activity, Physiochemical and Sensory Characteristics of Ice Cream Incorporated with Sloe Berry (Prunus spinosa L.)
Ürkek, Bayram; Şengül, Mustafa; Akgül, Halil İbrahim; Kotan, Tuba Erkaya
The aim of this study was to determine the influence of sloe berry (SB) addition at different ratios on the physical, chemical, antioxidant, colour and sensory properties and mineral contents of ice creams. The increment of SB led to the an increase of titratable acidity, overrun, viscosity and ash values, first dripping and complete melting times; in contrast, it decreased the total solid, pH and fat values. Mn and Zn values were affected significantly (P < 0.05) by the addition of SB but other element levels were not affected. L* and b* values decreased significantly in all samples as compared with control sample, while a*, H°, C* and ∆E* increased significantly with addition of SB. Antioxidant activity was the highest in the sample containing 15 % SB (w/w) among ice cream samples. The ice cream samples containing 15 % SB had higher score than the control sample in terms of colour and appearance, gumming structure and general acceptability.
AtıfScopus26WoS22OpenAlex26İncele - MakaleYalnız künye2018Scopus SJRQ2Investigating 5-hydroxymethylfurfural formation kinetic and antioxidant activity in heat treated honey from different floral sources
Turkut, G. Merve; Degirmenci, Atiye; Yildiz, Oktay; Can, Zehra; Cavrar, Sevda; Yaylaci Karahalil, Fatma; Kolayli, Sevgi
The quality and biochemical properties of honey are affected by heating or during storage period. The most important biochemical reaction that occurs in this process is the Maillard reaction. HMF (5-hydroxymethylfurfural) is one of the major intermediate products in the Maillard reaction that can lead to quality reduction in heated honey. In this study, the effect of heating on the antioxidant activity, and colour values as Maillard reaction indicators of three different botanical honeys were investigated; the HMF formation was also determined. Temperatures of 50, 70 and 80 °C were applied on the honeys between 0 and 48 h. Total phenolic content, ferric reducing/antioxidant power and scavenging of 2,2-diphenyl-1-picrylhydrazyl free radical assays are used to determine the antioxidant capacity. Results showed that the formation of HMF and the antioxidant properties of honeys were significantly increased during the heating process. Pure HMF compound also showed lower antioxidant activity. The formation of HMF has higher degree of linearity in the fit of the zero order reaction and also it was the highest in the chestnut honey. Furthermore, it was found that as the biochemical value of the honeys increased, the HMF formation decelerated.
AtıfScopus45WoS35OpenAlex44İncele - MakaleYalnız künye2017Scopus SJRQ4Some physicochemical properties of wild and cultivated pomegranates (Punica granatum L.)
Gozlekci, S.; Ercisli, S.; Choudhary, R.; Cakir, O.; Sagbas, H.I.
The fruits of seven wild grown pomegranate genotypes and well-known cultivar Hicaznar were analysed for several physical (fruit mass, shape index, calyx length, peel yield, peel thickness, aril yield and juice yield) and chemical (soluble solid content, titratable acidity, pH, soluble solid content/acidity, total phenolic content, antioxidant activity and total anthocyanin) properties. There were statistical differences within wild genotypes and also between wild genotypes and cv. Hicaznar in terms of most of the parameters. The average fruit mass ranged from 127-192 g among wild genotypes and cv. Hicaznar had 394 g fruit mass. The wild genotypes, in general, had lower aril and juice yields than cv. Hicaznar. However they have higher total phenolic content and antioxidant activity than cv. Hicaznar.
AtıfScopus1İncele - MakaleAçık Erişim2017Scopus SJRQ3The antioxidant activity, vitamin c contents, physical, chemical and sensory properties of ice cream supplemented with cornelian cherry (Cornus mas L.) paste; [Kızılcık (Cornus mas L.) ezmesi ılaveli dondurmanın antioksidan aktivitesi, C Vitamini ıçeriği, fiziksel, kimyasal ve duyusal özellikleri]
Topdaş, Elif Feyza; Çakmakçi, Songül; Çakiroğlu, Kübra
The aim of this research was to investigate the effect of cornelian cherry (Cornus mas L.) paste (CP) on the quality properties of ice cream. CP was added to an ice cream mix at four concentrations (0, 5, 10 and 15%, w/w) for ice cream production. The increment of CP level caused the increased of vitamin C content, a values and overrun values, whereas it decreased the viscosity of samples compared to Control ice cream sample. The results indicated that lyophilised water extracts of CP (LWECP) contain remarkable phenolic compounds. The findings showed that there is a positive correlation between the total phenolics and flavonoid contents in LWECP and ice cream samples antioxidant activity. CP has shown to be an effective source of natural antioxidants. CP may be used as a source of natural colour and flavour agent in ice cream manufacture. CP enhanced vitamin C amounts of ice cream, and improve sensory properties. In the literature surveys of Science Direct, Web of Science, Google Scholar and Scopus databases an ice cream study using cornelian cherry fruit was not found.
AtıfScopus29WoS25OpenAlex18İncele