Sürdürülebilir Kalkınma Amaçları

• 1

Yazarlar

• Aksehir, Kubra(1)
• Aydemir, Oguz(1)
• Dervisoglu, Muhammet(1)
• Gul, Osman(1)
• Halit Çakmak(1)
• Ilhan, Eda(1)
• Mortas, Mustafa(1)

• Yüksek Lisans TeziAçık Erişim2022/r/bayburt/17270
  Bayburt bölgesi ballarının polen analizi

  Halit Çakmak

  Bayburt ili ve bağlı ilçeleri ile 42 farklı bölgesinden Eylül ayında toplanan bal örneklerinde polen analizi yapılmıştır. Bu örneklerin 10 gramında bulunan polenlerin ait olduğu bitki taksonları tespit edilmiştir. Çalışmada bal örneklerinde dominant polene raslanmamıştır. Çalışmada, Onobrychis spp. 13 örnekte (Ö1, Ö7, Ö8, Ö9, Ö17, Ö18, Ö24, Ö26, Ö25, Ö27, Ö33, Ö39, Ö42) Achillea spp. 11 örnekte (Ö2, Ö9, Ö10, Ö15, Ö16, Ö21, Ö22, Ö26, Ö30, Ö31, Ö33) Aster spp. 5 örnekte (Ö5, Ö27, Ö34, Ö36, Ö40), Spergula spp. 4 örnekte (Ö10, Ö20, Ö30, Ö31), Rosa spp. 2 örnekte (Ö11, Ö12), Salvia spp. 1 örnekte (Ö13), Xanthium spp. 2 örnekte (Ö35, Ö41) sekonder polen olarak tespit edilmiştir. Bu araştırmada bulunan en yüksek polen % 30 frekans ile Onobrychis spp. Olmuştur. Astragalus spp., Crepis spp., Epilobium spp., Rosa spp., Salix spp., Verbascum spp., Thymus spp., Astragalus spp., Carduus spp., Cerasus spp. ve Coronilla spp. polenlerde genellikle minör polen olarak tespit edilmiştir. Anahtar Kelimeler: Arıcılık, Bal Arısı, Polen, Bayburt, melissopalinoloji

  İncele
• MakaleYalnız künye2015Scopus SJRQ1/r/bayburt/13761
  Evaluation of polycyclic aromatic hydrocarbons in Circassian cheese by high-performance liquid chromatography with fluorescence detection

  Gul, Osman; Dervisoglu, Muhammet; Mortas, Mustafa; Aydemir, Oguz; Ilhan, Eda; Aksehir, Kubra

  Polycyclic aromatic hydrocarbons (PAH) in traditional/industrial smoked and unsmoked Circassian cheeses available in Turkish markets were analysed using solid-phase extraction, followed by high-performance liquid chromatography (HPLC) with fluorescence detection. Mean levels of a total of 9 PAHs in smoked traditional and industrial Circassian cheeses were 19.6 and 6.73μgkg-1, while levels in unsmoked traditional and industrial cheeses were 0.77 and 0.49μgkg-1, respectively. The dominant individual PAHs found were naphthalene and acenaphthene. Benzo[a]pyrene, a marker compound representing carcinogenic PAHs, was found in 90% and 30% of traditional smoked and unsmoked Circassian cheeses, 52% and 24% of industrial smoked and unsmoked cheeses, respectively. Correlation statistical analysis showed that benzo[a]pyrene was a good marker for total 9 PAHs in Circassian cheese samples (rB[a]P/sum of 9 PAHs=0.816, p<0.01) as well as the best marker for 5 carcinogenic PAHs (rB[a]P/carcinogenic PAHs=0.904, p<0.01). Risk assessment conducted using daily intakes of sum of 9 PAH levels found in both traditional and industrial smoked Circassian cheese samples showed high risk compared with unsmoked cheeses.

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  AtıfScopus22·WoS21·OpenAlex20

  İncele