Sürdürülebilir Kalkınma Amaçları

• 2

• MakaleYalnız künye2022Scopus SJRQ1/r/bayburt/13388
  Changes of some bioactive and physicochemical properties during the black tea processing

  Balaban, Osman Tolga; Kamiloğlu, Aybike; Kara, Hasan Hüseyin

  Abstract: In this research, some physical and bioactive properties of tea samples collected from every processing stage of black tea production were investigated. The processing stages were significantly effective on the investigated properties (moisture content, color parameters [L*, a*, and b*], and pH values the total phenolic substance, antioxidant activity) (p < 0.01). The antioxidant activities were found to be at a high level in fresh tea but decreased during the processing stages. Furthermore, the lowest activity was observed in the drying stage for extracts prepared with water and in the drying and sorting stages for extracts prepared with ethanol. In addition, it was determined that palmitic acid, myristic acid, and capric acid as saturated fatty acids, oleic acid, heptadecenoic acid, and eicosenoic acid as unsaturated fatty acids formed the fatty acid profile. Palmitic acid was determined to be the dominant fatty acid in tea samples. Practical Application: Tea is a beverage known to have positive health effects. The chemical structure of tea is very effective in providing these positive effects on health. Black tea production takes place in five stages in general terms (withering, rolling, oxidation, drying, and sorting stages) after the harvesting. These processes are very effective in the quality properties of tea. This research provides information about effects of processing stages on black tea. Our results demonstrate that processing was significantly effective on the physicochemical and bioactive properties of tea. Functionality of bioactive compounds could be maintained by optimization of the applied processes.

  • 
  AtıfScopus16·WoS14·OpenAlex15

  İncele
• MakaleYalnız künye2021Scopus SJRQ2/r/bayburt/13240
  Characterization of physicochemical and antioxidant properties of Bayburt honey from the North-east part of Turkey

  Bayram, Nesrin Ecem; Kara, Hasan Hüseyin; Can, Aslı Muslu; Bozkurt, Fatih; Akman, Perihan Kübra; Vardar, Sevgi Umay; Çebi, Nur; Yılmaz, Mustafa Tahsin; Sağdıç, Osman; Dertli, Enes

  The aim of this study was to determine the physicochemical properties, bioactive substance content, and microbiological quality of sixty different honey samples collected from twelve different regions of Bayburt, Turkey. The samples were analyzed for their sugar, moisture, total phenolic, total flavonoid contents, and water activity, conductivity, pH values and colour, antiradical activity, and DSC properties. As a result of physicochemical analyses, it was determined that the samples examined complied with the standard values defined in the Turkish Food Codex in terms of the parameters examined. The results of the study showed that the total phenolic content (219.43-768.82 mg GAE kg−1), total flavonoid content (31.29-118.7 mg CAE kg−1) and DPPH (12.98%-94.79%) parameters differ widely among the honey samples. A principal component analysis (PCA) was applied to correlate the characteristics of honey with honey samples collected from different regions. This is the first comprehensive and original report about the physicochemical properties of honey produced in Bayburt, a region close to the Anzer region where the most expensive honey, Anzer honey, is produced.

  • 
  AtıfScopus19·WoS17·OpenAlex23

  İncele
• MakaleYalnız künye2016Scopus SJRQ1/r/bayburt/12313
  Antibacterial poly(lactic acid) (PLA) films grafted with electrospun PLA/allyl isothiocyanate fibers for food packaging

  Kara, Hasan H.; Xiao, Fugang; Sarker, Majher; Jin, Tony Z.; Sousa, Ana M. M.; Liu, Cheng-Kung; Tomasula, Peggy M.; Liu, Linshu

  Poly(lactic acid) (PLA) fibers of submicron sizes encapsulating allyl isothiocyanate (AITC) (PfA) were made and electrospun onto the surfaces of PLA films. SEM examination confirmed the fusion of the two phases to form a bilayered fiber-grafted film after the film underwent air blowing and water washing to remove the nongrafted fibers. The fiber-grafted PLA films (PfA-g-film) retain the mechanical properties of PLA. The release of AITC from the fibers was temperature dependent. At temperatures lower than 4°C, the incorporated AITC remained within the fibers without losing activity; at room temperature, AITC released in a sustained manner over weeks. The release of AITC was also dependent on its initial concentration in the PLA electrospinning solution; samples with more AITC incorporated showed a higher release rate. PfA-g-films significantly inhibited the growth of Listeria innocua and Escherichia coli k12 when tested on package foods.

  AtıfScopus48·WoS36·OpenAlex50

  İncele
• MakaleYalnız künye2014Scopus SJRQ4/r/bayburt/12552
  Fatty acid profile and quality specifications of chocolate spreads

  Kara, Hasan Hüseyin; Çaǧlar, Abdullah; Mercan, Emin; Gök, Gökçen; Taşbaş, Sultan; Arslan, Merve

  This study examined the characteristics of 13 samples from 10 different brands of chocolate spread that are sold in markets in Turkey. Humidity level, oil content, pH value, color values (L*, a*, b*), were determined, chocolate fat samples were tested for free fat acidity rate, peroxide value, iodine value and fat acids composition. The samples composed of 14 different fatty acids. Dominant fatty acids were palmitic acid (9.82-27.19 %), oleic acid (26.27-56.05 %) and linoleic acid (10.87-52.40 %). It was observed that saturated fatty acids (SFA) of the samples ranged between 17.01 and 32.03 %, monounsaturated fatty acids (MUFA) ranged between 19.74 and 57.00 % and polyunsaturated fatty acids (PUFA) ranged between 11.01 and 52.51 %. The analyses showed that contents of the samples complied with legal limits. The types of fatty acids used were determined to be remarkable due to their fatty acids composition.

  AtıfScopus5·WoS6

  İncele
• MakaleYalnız künye2013Scopus SJRQ1/r/bayburt/12605
  Determination of aroma profiles of olive oils from Turkish olive cultivars

  Bayrak, Ali; Kıralan, Mustafa; Kara, Hasan Hüseyin

  This study analyzed volatile aromatic compounds present in the oils of Turkish olive cultivars. The cultivars Gemlik, AyvalIk, Memecik, Domat, Uslu, HalhalI, Kilis yaǧlIk, Nizip yaǧlIk, Haşebi and Karamani were harvested from important Turkish olive-growing locations, such as BalIkesir, Bursa, Manisa, AydIn, Muǧla, İzmir, Kilis, Mersin, Hatay and Gaziantep during the 2007-2008 and 2008-2009 growing seasons. Olive samples were collected in two harvest years, at almost the same maturity stage, and processed under the same conditions. Headspace solid-phase microextraction (HS-SPME) was used to analyze volatile aroma compounds in the olive oil samples. Forty-seven compounds were characterized and quantified using gas chromatography-mass spectrometry/flame ionization detector (GC-MS/FID). The most abundant identified compounds were trans-2-hexenal, hexanal and 3-methyl-1-butanol. The trans-2-hexenal, hexanal and 3-methyl-1-butanol contents of oil samples varied between 0.86-67.15, 3.93-61.82 and 0.48-84.74 %, respectively.

  AtıfScopus11·WoS11·OpenAlex11

  İncele