Sürdürülebilir Kalkınma Amaçları
Yayınlar
- MakaleAçık Erişim2026Vibrational Spectroscopy Coupled with Chemometrics for Olive Oil Authentication: Recent Advances and Future Perspectives
İlyasoğlu, Huri
Food authentication has become a critical issue for consumers, producers, and regulatory authorities, particularly for high-value products such as olive oil, which is highly susceptible to adulteration. In recent years, vibrational spectroscopy techniques, including mid-infrared (MIR), near-infrared (NIR), and Raman spectroscopy, have attracted significant attention as rapid and non-destructive analytical tools for assessing the authenticity of olive oil. When combined with multivariate chemometric approaches, these techniques enable the extraction of meaningful spectral fingerprints and the development of predictive models for adulteration detection. This review provides a comprehensive evaluation of studies conducted over the past decade, with a focus on the application of vibrational spectroscopy coupled with chemometrics for the authentication of olive oil. The reviewed studies demonstrate that combining vibrational spectroscopy with chemometric methods offers advantages, including minimal sample preparation, rapid analysis, environmental sustainability, and potential suitability for routine quality control and official food inspection. The current limitations and future research directions are also highlighted to facilitate the extensive implementation of these techniques in olive oil authentication frameworks.
- MakaleYalnız künye20265-Hydroxymethylfurfural and furfural levels in non-alcoholic beverages: a survey of product types
Arslan Burnaz, Nesibe; Baltacı, Cemalettin; İlyasoğlu, Huri
Toxic furanic compounds such as 5-hydroxymethylfurfural (HMF) and 2-furfural (F) can form during the processing and storage of non-alcoholic beverages (NABs). This study aimed to determine the levels of HMF and F in a wide range of NAB categories, including fruit juices and nectars, carbonated soft drinks, non-carbonated soft drinks, energy drinks, and coffee with milk drinks. The levels of HMF and F were determined using a validated analytical method. The HMF and F levels of the studied samples varied depending on the type of product. The coffee with milk drinks exhibited the highest levels, while the carbonated soft drinks exhibited the lowest. Notably, the HMF levels of most of the coffee with milk drinks exceeded 10 mg L−1. The findings provide novel insights into the presence of furanic compounds in NABs and emphasise the importance of raising consumer awareness regarding potential dietary exposure to furanic compounds, particularly from coffee drinks.
- MakaleAçık Erişim2025Sensory and physicochemical characteristics of mulberry leathers enriched with sesame, almond, sunflower seeds, coconut, and peanut
Küçük, Murat; Baltaci, Cemalettin; İlyasoğlu, Huri; Karpuz, Omer; Yilmaz, Firat; Kılınç, Kagan; Güler, Burak; Topkaya, Gamze
This study aimed to investigate the utilization of sesame, sunflower seed, almond, peanut, and coconut as condiments for the enrichment of mulberry leather, known locally as mulberry pestil. The investigation involved a comprehensive analysis encompassing proximate composition, mineral content, color, physicochemical, and sensory properties. The studied parameters of enriched samples were compared with those of the plain sample. Employing multivariate statistical techniques enabled the differentiation of the enriched leather samples. Consequently, the leather samples were categorized into three groups by the principal component analysis according to their physicochemical and chemical attributes. Strong positive correlations were observed among the studied parameters, as indicated by Spearman's rank correlation coefficients. The physicochemical and chemical properties of enriched samples exhibited substantial variability. The enriched products had abundant calcium, potassium, magnesium, iron, and zinc levels. These findings revealed that incorporating these condiments enhanced the nutritional values of leather samples, especially in terms of minerals. 100 g of the enriched mulberry leathers had 68.0-70.7 g of carbohydrate, 4.6-5.7 g of protein, 3.6-5.9 g of fat, and 336-359 kcal of energy value. The enriched products might be proposed to provide nutrients and energy in emergencies, especially for adolescents and people affected by disasters.
- MakaleYalnız künye2025Development of gluten-free cookie using composite flour from corn and lentil flours: Study by response surface methodology
Bursa, Batuhan; İlyasoğlu, Huri
The demand for gluten-free foods has increased due to health-based issues and lifestyle choices. This study aimed to develop a gluten-free cookie with enhanced nutritional value. For this reason, the composite flour from corn flour (CF) and lentil flour (LF) was prepared for cookie formulation. To eliminate the possible negative impact of LF on the sensorial properties of the cookie, lemon peel powder (LPP) was incorporated into the cookie formulation. The effects of the LF level of composite flour and the incorporation level of LPP on the physical, textural, and sensorial properties of the cookie were investigated via response methodology. The optimal levels were found as 16 g LF and 1 g LPP for 100 g composite flour. The physical, textural, and sensorial properties, proximate composition, vitamin C and total phenolic contents, and antioxidant capacity of the developed cookie and control cookies were determined. The developed cookie had a higher nutritional value than the control cookie made from CF in terms of protein, dietary fibre, ash, and vitamin C. Moreover, it presented higher total phenolic content and radical scavenging activity. According to these results, the developed cookie can be proposed for a gluten-free diet.
- MakaleYalnız künye2023Öğrenci Yemekhanesinde Tabak İsrafının Nedenlerinin Araştırılması: Gümüşhane Üniversitesi Örneği
İlyasoğlu, Huri; Koçak, Elif; Arli, Hatice; Zengin, Dilan; Doğan, Nilüfer
Bu çalışmanın amacı Gümüşhane Üniversitesi Öğrenci Yemekhanesinde tabak israfının nedenlerinin araştırılmasıdır. Çalışmaya toplam 330 öğrenci katılmıştır. Yüz-yüze anket tekniği uygulanarak araştırma verileri toplanmıştır. Demografik bilgileri, öğrencilerin yemekhaneyle ilgili görüşlerini ve tabakta artık bırakma nedenlerini belirlemeye yönelik toplam 13 soruyu içeren anket uygulanmıştır. Öğrencilerin çoğunluğu (%69,1) ucuz olması nedeniyle yemekhaneyi tercih ettiğini belirtmiştir. Öğrencilerin %33,9’unun yemeklerden memnun olduğu, %23,3’ünün ise memnun olmadığı, %19,7’sinin artık bırakmadığı ve %80,3’ünün ise artık bıraktığı belirlenmiştir. Öğrencilerin en çok artık bıraktığı 3 yemeğin çorba, makarna ve pilav olduğu tespit edilmiştir. Sık tekrarlanması, uygun sıcaklıkta servis edilmemesi, soğuk olması, tadının ve görünümünün beğenilmemesi gibi nedenlerden dolayı öğrencilerin tabaklarında artık bıraktığı belirlenmiştir.
- MakaleAçık Erişim2023Investigation of Motives Underlying Food Choice of Health Science Students: Cross Sectional Study
İlyasoğlu, Huri; Fatma; Yaşar, İlknur; Duvan, Sare Nur; Erbecer, Sibel
Objective: Poor eating habits are widespread among university students. This study aimed to investigate the motives un- derlying food choices of health science students by using a food choice questionnaire (FCQ). Moreover, the correlations between food choice dimensions and anthropometric characteristics such as body mass index (BMI) and waist-to-height ratio were investigated.Material and Methods: Voluntary students (n=335) from the faculty of health sci- ences participated in the study. Their demographic properties and an- thropometric measurements were recorded. Turkish version of the FCQ was applied to the participants. For analyzing the data, chi-square test and Pearson correlation analysis were performed. Results: Research findings revealed that the most important food choice dimensions were sensory appeal, price, and mood, respectively, and the least important were weight control, natural content, and ethical concern, respectively. Health dimension had a lower importance in food choice compared to sensory appeal dimension. Females gave higher scores compared to males. The BMI was positively correlated with both convenience and weight control dimensions. No correlation was found between the waist-to-height ratio and food dimensions. Conclusion: To reduce health risks related to poor eating habits, university students’ aware- ness of healthy foods and nutrition should be increased. For this reason, activities should be organized to improve their knowledge about healthy nutrition.
- MakaleAçık Erişim2023Sous vide ve geleneksel pişirme yöntemlerinin kabak ve yeşil fasulyenin renk özellikleri ve antioksidan kapasitesine etkisinin karşılaştırılması
İlyasoğlu, Huri; Yilmaz, Sena Nur
Pişirme işleminin sebzelerin fiziksel ve kimyasal özelliklerinde değişimlere yol açtığı bilinmektedir. Yeşil fasulye ve kabak Türk mutfağında yaygın bir kullanım alanına sahiptir. Bu çalışmanın amacı Sous vide (SV) ile geleneksel pişirme (haşlama ve buharda) yöntemlerinin yeşil fasulye ve kabağın renk özellikleri ve antioksidan kapasitesine etkilerinin karşılaştırılmasıdır. Taze ve 3 farklı pişirme yöntemi uygulanmış sebze örneklerinin renk özellikleri (L*, a* ve b*), toplam fenolik madde miktarı (TFM), 2,2-difenil-1-pikrilhidrazil (DPPH) radikal temizleme aktivitesi ve demir (III) iyonu indirgeme antioksidan gücü belirlenmiştir. Pişirme işlemi sonrası sebzelerin parlaklık değerlerinde azalma ve kırmızılık-yeşillik değerlerinde artışlar gözlenmiştir. Sebzelerin TFM içeriğinin en iyi korunduğu pişirme yönteminin SV yöntemi olduğu belirlenmiştir. Pişirme yöntemlerinin antioksidan kapasiteye etkisinin sebze çeşidine göre farklılıklar gösterdiği de belirlenmiştir. Kabak örnekleri için haşlama yönteminde yeşil fasulye örnekleri için buharda pişirme yönteminde en yüksek antioksidan kapasite değeri elde edilmiştir.
- MakaleAçık Erişim2022Hedonic Hunger Level of Health Science Students:\rCross-Sectional Research
İlyasoğlu, Huri; Saçtı, Tuğçe; Koç, Gamze; Gödek, Şule; Gözün, Melike
Objective: The aim of this study was to determine the\rhedonic hunger level of health science students. Material and Methods:\rA face-to-face survey with voluntary students (n=374) was conducted\rto collect the data including their demographic profile,\ranthropometric characteristics, hedonic hunger level, and desire for\rfoods. The Power of Food Scale (PFS) was used to determine the hedonic\rhunger level whereas the Visual Analogue Scale (VAS) was utilized\rto check the students’ desire for the consumption of palatable\rfoods. Chi-square test and Pearson correlation analysis were performed\rto analyze the data. Results: The female students felt more hedonic\rhunger than the male students. However, gender showed no significant\rdifference with respect to the total PFS score (p>0.05). Pearson analysis\rindicated no correlation between the PFS scores and anthropometric\rmeasurements (p>0.05). Ice-cream was found to be the most desired\rfood by students followed by fruits and nuts. Positive significant correlations\rbetween the PFS scores and the desire for the consumption of\rdesserts, chocolate, cake, patisserie foods, ice-cream, fast food, fried\rpotato, and snack were determined according to the VAS scores\r(p<0.05). Conclusion: Students felt hedonic hunger and desired mostly\rthe consumption of calorie-dense foods such as desserts, chocolate,\rcake, patisserie foods, ice-cream, and fried potato. The consumption of\rcalorie-dense foods can lead to the weight gain which is associated with\robesity. Therefore, the awareness of the students on the hedonic hunger\rshould be increased to prevent the risk of obesity in their later life.
- MakaleYalnız künye2022Development of Homemade Hazelnut Milk-based Beverage
Aysu, Şühedanur; Akıl, Fatoş; Çevik, Edanur; Kılıç, Mustafa Emin; İlyasoğlu, Huri
A homemade hazelnut milk-based beverage was prepared from hazelnut milk with raisins. The proximate composition, physicochemical and sensorial properties, total phenolic content (TPC), antioxidant activity, and fatty acid compositions of the beverage samples were determined. The properties of the three different preparations of homemade hazelnut milk with raisins (1%, 3%, and 5%) were compared with the control sample without raisins. The main macronutrient was fat (6.3‒7.3%) in the hazelnut milk beverage followed by carbohydrate (3‒3.5%) and protein (2.2‒2.5%). The addition of raisins to the beverage formulation increased the flavor and general acceptability scores. It also improved the TPC and antioxidant capacity. The TPC of the developed beverage samples ranged from 65 to 97 mg/L. The fatty acid composition was rich in monounsaturated fatty acids as mainly oleic acid (>80%). The hazelnut milk beverage may have potential as a functional beverage in a daily diet to provide nutrients and energy.
- MakaleAçık Erişim2022Flaxseed and Cornelian cherry: Development of a functional cookie using response surface methodology
İlyasoğlu, Huri; Arslan Burnaz, Nesibe; Arpa Zemzemoğlu, Tuba Eda
Consumers' demand for healthy foods has been increased. The aim of this study was to develop a functional cookie from wheat flour with flaxseed (FS) and Cornelian cherry (CC). The effects of the levels of FS flour (10–30 g for 100 g composite flour) and CC powder (2–10 g for 100 g composite flour) in the cookie formulation on the cookie properties were investigated by using response surface methodology. The lightness of the cookies was decreased with the addition of the FS and CC. The incorporation of the FS into the formulation enhanced the content of omega-3 fatty acids. Both FS and CC enhanced the total phenolic contents (TPCs) and antioxidant capacity of the cookies. Moreover, they did not have effects on the hardness and overall acceptability. The developed cookie contained FS (23.6 g 100 g−1) and CC (10 g 100 g−1) that provided α-linolenic acid (16.5 g 100 g−1), TPC (340.2 mg GAE 100 g−1), and antioxidant capacity (996.6 μmol TEAC 100 g−1). Our study indicated that the combination of wheat flour with FS with CC can have the potential to enhance the nutritional and functional values of the cookies. Novelty impact statement: The combination of wheat flour with flaxseed and Cornelian cherry in the cookie formulation enhanced the contents of omega-3 fatty acids, total phenolic content, and antioxidant capacity of the cookies. The developed cookie may be an alternative product for consumers who look for healthy bakery products.
- Derleme MakaleAçık Erişim2021Moleküler Gastronomi Uygulamaları: Sous Vide Yöntemi
İlyasoğlu, Huri
Yiyeceklerin hazırlanması ve tüketilmesi sırasında oluşan olguları araştıran bilim dalı moleküler gastronomi olarak adlandırılmaktadır. Bilim ve teknolojinin birlikte kullanımı ile yiyeceklerin değişik şekillerle ve tatlarla tüketiciye sunulmasını sağlayan moleküler gastronomi alanında çalışmalar 1990’lı yıllarda başlamıştır. Sous vide pişirme tekniği moleküler gastronomi alanında kullanılan tekniklerden birisidir. Sous vide pişirme tekniğinde besinler vakumlu poşette sıcaklık kontrolünün yapılabildiği bir ekipmanda belirli bir sıcaklıkta ve belirli bir sürede pişirilir. Geleneksel pişirme yöntemleri (kaynatma ve buharda pişirme) ile kıyaslandığında sous vide tekniğinde yiyeceklerin besinsel ve duyusal kalitesinde daha az kayıplar meydana gelir. Bu derlemede moleküler gastronomi uygulamalarında kullanılan sous vide pişirme tekniğinin yiyeceklerin duyusal ve besinsel kalitesi üzerine etkileri irdelenmiştir.
- MakaleYalnız künye2019Characterisation of yoghurt enriched with polyunsaturated fatty acids by using walnut slurry
İlyasoğlu, Huri; Yilmaz, Fırat
This study aimed to evaluate the physicochemical, chemical, rheological, sensorial and microbiological properties of yoghurt enriched with polyunsaturated fatty acids (PUFAs). The PUFA-enriched yoghurt was prepared with walnut slurry (10%−50%) and skimmed milk (50%−90%). Compared with the control yoghurt, it contained a lower content of protein, potassium, sodium and phosphorus, and a higher content of fat, iron, magnesium and zinc. Moreover, it exhibited a lower syneresis value and a higher water-holding capacity value. Its fat was rich in omega fatty acids, mainly linoleic and linolenic acids. These research findings revealed that walnut slurry could be used in yoghurt manufacture to develop fermented milk products as functional foods, especially when enriched with omega fatty acids.
- MakaleYalnız künye2019Water soluble chitosan-caffeic acid conjugates as a dual functional polymeric surfactant
İlyasoğlu, Huri; Guo, Zheng
A water soluble chitosan-caffeic acid conjugate (C-CAC) was prepared by chemical modification of chitosan using activated caffeoyl with dimethyl aminopyridine as a catalyst. The C-CAC was characterized using UV–visible spectrometry, Fourier transform infrared, nuclear magnetic resonance spectroscopies and differential scanning calorimetry. The caffeoyl content in the C-CAC was 65 mg/g. To study the introduction of a new function into chitosan, the antioxidant activities of the synthesized C-CAC was determined using three in vitro assays: DPPH (2,2-diphenyl-1-picrylhydrazyl), ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)), and ferric reducing antioxidant power. The half inhibition concentration values for DPPH and ABTS radicals were 370 and 172 μg/ml, respectively; showing its good radical scavenging activity. The emulsifying properties of the C-CAC were investigated by preparing 10% fish oil-in-water emulsions. C-CAC not only showed a good ability to stabilize oil-in-water emulsions, but also was more effective in retarding lipid oxidation compared to chitosan; implying that the synthesized C-CAC was functioning in an oil-in-water emulsion system as both emulsifier and antioxidant. Chitosan-phenolic conjugates, as a biopolymer-based surfactant, may represent a promising ingredient for enabling stable oxidation-sensitive oil-in-water emulsions.
- MakaleYalnız künye2018Lipophilization of chitin as novel polymeric stabilizer for improved oil-in-water emulsions
İlyasoğlu, Huri; Anankanbil, Sampson; Nadzieja, Marcin; Guo, Zheng
To develop novel polymeric emulsifiers/stabilizers for improved functionalities, an array of chitin fatty acid esters (chitin octanoate, laurate, palmitate, and stearate) were synthesized using a trifluoroacetic anhydride (TFAA)/methanesulfonic acid (MSA) catalytic system. The synthesized products were characterized by Fourier transform infrared (FTIR), nuclear magnetic resonance (NMR), and differential scanning calorimetry (DSC); successful lipophilization of chitin was confirmed by analysis results of FTIR, NMR, and DSC, with the degree of substitution (DS) of the products that ranged from 0.89 to 1.05. Ten percent fish oil-in-water emulsions were prepared using the synthesized chitin fatty acid esters, and characteristic properties (droplet size, zeta potential, and creaming stability) were determined. It turned out that chitin octanoate and chitin laurate were capable to solely enable homogeneous nanoemulsion (200–240 nm, polydispersity index 0.22–0.26), with excellent stability (no creaming after 14-day storage), which may find great potential applications in food, biomedical, and cosmetics sectors.
- MakaleAçık Erişim2017Effect of brewing conditions on antioxidant properties of rosehip tea beverage: study by response surface methodology
İlyasoğlu, Huri; Arpa, Tuba Eda
The aim of this study was to investigate the effects of brewing conditions (infusion time and temperature) on the antioxidant properties of rosehip tea beverage. The ascorbic acid content, total phenolic content (TPC), and ferric reducing antioxidant power (FRAP) of rosehip tea beverage were analysed. A two-factor and three-level central composite design was applied to evaluate the effects of the variables on the responses. The best quadratic models were obtained for all responses. The generated models were validated under the optimal conditions. At the optimal conditions, the rosehip tea beverage had 3.15 mg 100 mL−1 of ascorbic acid, 61.44 mg 100 mL−1 of TPC, and 2591 µmol of FRAP. The best brewing conditions for the rosehip tea beverage were found to be an infusion time of 6–8 min at temperatures of 84–86 °C.
- MakaleYalnız künye2016Changes in fatty acid composition of hazelnut during fruit development
İlyasoğlu, Huri
Fındık oleik asit gibi tekli doymamış yağ asitleri bakımından zengindir. Fındığın yağ asidi kompozisyonusağlık yararları nedeniyle önem kazanmıştır. Bu çalışmanın amacı, meyve gelişimi sırasında Türk fındıkçeşitlerinde yağ asidi kompozisyonundaki (Tombul, Palaz ve Sivri) değişimleri değerlendirmektir. Tümfındık çeşitlerinde tüm gelişim dönemlerinde, dört makro yağ asidi (oleik, linoleik, palmitik ve stearikasit) ve üç minör yağ asidi (palmitoleik, linolenik ve araşidik asit) tespit edilmiştir. Meyve gelişimisırasında Türk fındık çeşitlerinde tekli doymamış yağ asitleri içeriği artarken, çoklu doymamış yağ asidiiçeriği azalmaktadır. Bu sonuçlar, meyve gelişimi sırasında fındık yağının oksidatif stabilitesininartabileceğini göstermiştir
- MakaleYalnız künye2013Single-Laboratory Validation for the Determination of Aflatoxin B1, B2, G1, and G2 in Foods Based on Immunoaffinity Column and Liquid Chromatography with Postcolumn Derivatization and Fluorescence Detection
Baltacı, Cemalettin; İlyasoğlu, Huri; Yüksel, Ferhat
This study presents a method validation procedure for the determination of aflatoxin B1, B2, G1, and G2 in hazelnut, hazelnut paste, walnut, peanut, pistachio, corn, and wheat. The method consisting of clean-up with immunoaffinity column, high performance liquid chromatography with postcolumn derivatization and fluorescence detection was validated in accordance with Commission Regulation 2004/882/EC. The selectivity, linearity, decision limit, detection capability, detection and quantification limits, precision, recovery, ruggedness, and measurement uncertainty of the method were determined. The limit of detection and limit of quantification values (μg/kg) were: aflatoxin B1, 0. 02, 0. 07; aflatoxin B2, 0. 01, 0. 02; aflatoxin G1, 0. 02, 0. 07; and aflatoxin G2, 0. 01, 0. 03. The relative standard deviation values for the repeatability and within-laboratory reproducibility were below 4 and 5 %, respectively. The recovery values of the spiked samples ranged from 80 to 105 %. These results complied with minimum performance criteria established by regulation 2006/401/EC. Therefore, the procedure can be implemented for the routine analysis of aflatoxins in the studied matrices.
- MakaleYalnız künye2011Biochemical characterization of memecik olive oils
Özçelik, Beraat; İlyasoğlu, Huri
Cultivar and geographical characterization of olive oil have been gained importance since it is related to botanic and geographic origin. Memecik oil is one of the economically important olive oil in our country. In this study, quality parameters, fatty acid, triacylglycerol and sterol composition, &#945;-tocopherol and total phenol content, phenolic profile and aroma profile of Memecik oils were determined. Quality parameters, fatty acid and sterol composition (except campesterol) of Memecik oils agreed with the Turkish Food Codex. Oleic acid (% 73.37-75.64), palmitic acid (% 11.45-13.84) and linoleic acid (% 7.33-8.91) were the major fatty acids found in Memecik oils. Triolein (% 63.50-68.32), palmitodiolein (% 18.25-25.82) and dioleolinolein (% 6.01-9.18) were the major triacyglycerols detected in the studied samples. The sterol composition of Memecik oils consisted of mainly b-sitosterol (% 80.76-83.00), D5-avenasterol (% 11.02-12.78) and campesterol (% 4.01-4.97). Hydroxytyrosol, tyrosol, ferulic acid, p-coumaric acid, apigenin, and luteolin in phenolic profile and hexanal, hexanol, E-2-hexenal, E-2-hexenol, Z-3-hexenol in aroma profile were detected in Memecik oils.