Sürdürülebilir Kalkınma Amaçları
Yayınlar
- MakaleAçık Erişim2024Physicochemical Properties, Antioxidant Capacity and Sensory Acceptability of Instant Rosehip Teas Prepared by Spray-Drying and Freeze-Drying Methods
Baltaci, Cemalettin; Bostanci, Dilara Erkmen; Altintaş, Rahime; Dalkiran, Yusuf; Akdoğan, Arda; Okan, Onur T.
In this study, the physicochemical properties, antioxidant capacity, sensory properties, and phenolic and mineral profiles of instant rosehip teas prepared using spray-drying (SD) and freeze-drying (FD) were compared. The yield of instant tea produced using FD and SD was 23.75 and 21.25 g/100 g, respectively. The total color difference between the FD and SD tea was 50.74, with the SD sample exhibiting higher redness and yellowness. The FD tea was richer in ascorbic acid than SD tea (67.2 and 59.4 mg/100 g dry weight, DW, respectively). The mineral content ranged from 0.20 mg/kg DW (copper) to 2,837 mg/kg DW (potassium) in SD tea, and from 0.31 mg/kg DW (copper) to 3,083 mg/kg DW (potassium) in FD samples. The total phenolic content was 1,315 and 1,495 mg GAE/100 g DW of SD and FD samples, respectively. The antioxidant capacity of instant rosehip teas was determined as total antioxidant capacity, ferric reducing antioxidant power and DPPH radical scavenging activity. In all these assays, FD tea was found to have a higher antioxidant capacity. In the phenolic profile determined by liquid chromatography-tandem mass spectrometry (LC-MS/MS) technique, protocatechuic acid dominated in instant rosehip teas prepared using both methods. The main flavonoids identified were quercetin, quercitrin, hyperoside and luteolin 7-glucoside. Following the sensory analysis, the panelists have generally preferred the FD tea in terms of aroma and flavor, while opting for the SD tea in terms of appearance and color. In conclusion, although freeze-drying allowed obtaining a product with a higher antioxidant capacity and antioxidant content than spray-drying, both drying methods may be considered suitable for the production of instant rosehip teas and ensure obtaining a functional food product.
- MakaleAçık Erişim2024Investigation of aroma components obtained by HS-SPME (Headspace-solid phase microextraction) method of wild strawberry (Fragaria vesca L.) and strawberry (Fragaria x ananassa Duch.) fruits; [Dağ çileği (Fragaria vesca L.) ve çilek (Fragaria x ananassa Duch.) meyvelerinin HS-SPME (Tepe boşluğu katı faz mikro ekstraksiyonu) yöntemi ile elde edilen aroma bileşenlerin araştırılması]
Öz, Mehmet; Baltaci, Cemalettin; Fidan, Muhammed Said
Wild strawberries (Fragaria vesca) are in the category of non-wood forest products due to their unique fragrance, aroma, and natural ability to grow. In this study, aroma components of wild strawberry (Fragaria vesca) and strawberry (Fragaria x ananassa) fruits were determined by Headspace-Solid Phase Micro-Extraction technique combined with Gas Chromatography-Mass Spectrometry (HS-SPME/GC-MS). In addition, it aimed to compare the results of both fruits with each other by chemical classification of the aroma components determined from wild strawberry and strawberry fruits. As a result of the HS-SPME/GC-MS analysis; 50 and 76 aroma components were determined in wild strawberry and strawberry fruits, respectively. The structure of aroma components was defined as 97.63% of wild strawberries and 98.26% of strawberries. The main components in the aroma compounds are 2-undecanone (10.38%), γ-decalactone (8.81%), and eugenol (7.14%) in wild strawberry fruit; nerolidol (29.44%), γ-decalactone (26.36%) and bisabolol oxide II (4.23%) were found in strawberry fruits. In addition, chemical classes of identified aroma compounds were determined as ester, terpene or terpenoid, fatty acids, aldehyde, and ketone classes in Fragaria vesca and Fragaria x ananassa fruits. When the results are examined, it is seen that strawberry fruits are found to be higher than wild strawberry fruits in terms of percentage of aroma components, number of aroma components, and percentage of dominant components.
- MakaleAçık Erişim2023Physicochemical Analysis of Pomegranate Sours Produced by Traditional Method in Türkiye and The Investigation of Antioxidant Properties
Baltaci, Cemalettin; Akar, Bülent; Oğuz, Miraç
In this study, the physicochemical properties and antioxidant activities of the commercially produced 15 pomegranate sour samples and one control sample were determined and their compliance with the TS 12720 (traditional sour pomegranate concentrate standard) was evaluated. Antioxidant activity values of pomegranate sours extracts were determined using 6 different methods. The samples had strong antioxidant capacity, except for N10 and N15. In addition, glucose, fructose, sucrose, HMF and acidity measurements of the same samples did not show compatibility with TS 12720. The pH values of the samples of N7, N8, N10, N11, N14 and N15 were not in accordance with the standard values (2.4-4.0) The titratable acidity values measured in samples of N1, N3, N4, N6, N10, N13, N15 were below the value (>6.0% (m/m)) in the standard. While the brix values of the samples were measured between 59.20-75.70, the brix values of the N12, N13 and N14 samples were determined below the standard brix value (>68%). The highest HMF value of the samples were determined as 8117.66. According to TSE 12720, the HMF content should be not exceed 50 mg/kg. However, the HMF values of the samples were detected above the maximum limit value except for N8 and N16.
- MakaleAçık Erişim2023Some Quality and Microbiological Traits of Tokat Tarhana Obtained from Different Wheat Cultivars Under Various Drying Conditions
Bahar, Bilge; Baltaci, Cemalettin; Gençer, Sevil
This study was carried out to evaluate the variations in some quality traits of Tokat red pepper tarhana samples according to the cultivars and drying techniques. For this aim, five white grained bread wheat cultivars such as Altınöz, Candaş, Gökkan, Şahika, and Yakamoz were used as material. And, tarhana samples were dried under open air, airflow oven and vacuum. The study was conducted with three replications according to the split plot design in random plots. All quality traits showed statistically significant variations for the bread wheat cultivars (C), drying techniques (DT), and DT×C interactions. Thus, airflow oven showed the highest values among the drying techniques for the contents of ash (8.5892%), total titration acidity (27.433%) and salt (6.842%). On the other hand, open air drying technique presented the highest values for moisture (14.556%), pH (4.349) and the density of lactic acid bacteria (LAB) (1.4×104 CFU g-1 for M17 agar, 2.4×104 CFU g-1 for MRS agar. Also, Gökkan cv had the highest percents for all quality traits except LAB density. These findings showed that the most suitable bread wheat cultivar for Tokat red pepper tarhana was Gökkan cv, and the most favorable drying technique was open air drying. In addition, it is understood from the results that wheat cultivar and drying technique which used in tarhana production were essential factors. So, tarhana sector should choose the best wheat cultivar and drying technique to be used in tarhana production for consumer taste and healthy diet. From this study, it is understood that the open air drying is the most sustainable technique in terms of both production and consumption.
- MakaleAçık Erişim2023Characterization, Antioxidant and Antimicrobial Activities of Iron Nanoparticles Synthesized Using Firethorn Fruit (Pyracantha coccinea Roemer) Extracts
Düzgün, Azer Özad; Baltaci, Cemalettin; Akar, Bülent; Karakullukçu, Volkan; Karpuz, Omer
The main focus of this study was to explore the biological activity of metal nanoparticles that were green-synthesized from firethorn fruits. Specifically, iron nanoparticles (Fe-NP) were synthesized from extracts obtained from fruits and seeds of the firethorn plant (Pyracantha coccinea) grown on Gumushane University’s campus for landscaping purposes. The antioxidant and antimicrobial properties of both extracts and synthesized iron nanoparticles were evaluated. To characterize the Fe-NPs, FT-IR spectroscopy, scanning electron microscopy (SEM), and X-Ray Diffraction (XRD) analyses were performed. The antioxidant activity of the fruit extracts and Fe-NPs was assessed using various antioxidant activity tests, including ABTS radical scavenging activity, DPPH radical scavenging activity, ferric reducing antioxidant power (FRAP), total phenolic content (TPC), total flavonoid content (TFC), and total antioxidant content (TAC). The results of all antioxidant activity tests indicated that the iron nanoparticles exhibited higher antioxidant activity than the fruit extracts. Moreover, the minimum inhibitory concentrations (MIC) of the fruit extracts and nanoparticles against Gram-negative bacteria (Yersinia pseudotuberculosis ATCC 911, Escherichia coli ATCC 25922, Proteus vulgaris ATCC 13315, and Pseudomonas aeruginosa ATCC 43288) and Gram-positive bacteria (Streptococcus pyogenes ATCC 19615, Staphylococcus aureus ATCC 25923, and Bacillus subtilis ATCC 6633) were determined the using the medium microdilution procedure. Similar to the antioxidant activity findings, the Fe-NPs demonstrated stronger antimicrobial activity compared to the fruit extracts.
- MakaleAçık Erişim2023Chemical Composition of Pistacia terebinthus L. and its Phytochemical and Biological Properties
Fidan, Muhammed Said; Baltaci, Cemalettin; Öz, Mehmet; Akar, Zeynep
Vitamin C, enzyme activities, phenolic compounds, antioxidant capacity, antimicrobial activity, and essential oil analyses of ripe and unripe fruits of P. terebinthus were investigated. Vitamin C amounts of ripe and unripe fruits were 63.2 and 15.4 mg/100g, respectively. The main phenolic compounds of unripe and ripe fruits are rutin, syringic acid, and gallic acid. It was determined that the enzyme inhibitor activities in the ripe and unripe fruits were 0.136 mg/mL and 2.14 mg/mL. In all of the free radical scavenging (DPPH and ABTS) activity, ferric (III) ion reducing antioxidant power (FRAP) capacity, total phenolic substance amounts (TPC), total flavonoid substance amounts (TFC), and total antioxidant activity (TAC) antioxidant methods analyzed with plant parts, the methanol extracts obtained from the ripe fruits of the P. terebinthus showed higher antioxidant properties than the methanol extracts obtained from the unripe fruits. Staphylococcus aureus ATCC 25923 and Escherichia coli ATCC 25922 showed antimicrobial activity against microorganisms, while methanol extracts obtained from unripe fruit samples did not show antimicrobial activity against the microorganisms used. The chemical grade with the most compounds in the essential oils of P. terebinthus were monoterpenoids, sesquiterpenes, and monoterpenes in unripe and ripe fruits, respectively. The main components were a-pinene with 22.8% and 27.3% ratios in unripe and ripe fruits, respectively.
- MakaleYayıncıda açık erişim2023Antimicrobial, Antioxidant, and Phytochemical Activities of Rhus coriaria L. and its Phenolic Compounds and Volatile Component Analyses
Öz, Mehmet; Baltaci, Cemalettin; Fidan, Muhammed Said; Karatas, Seyda Merve
Volatile oil analysis, phenolic constituents, antioxidant capacity, antimicrobial activity, vitamin C, and enzyme activities of the fruits of Rhus coriaria L. were studied. The chemical with the highest percentage was sesquiterpene hydrocarbons with 40.4%. The major compound was detected as caryophyllene (36.9%). The main phenolic constituents of fruit samples were gallic acid, syringic acid, protocatechuic acid, and 4hydroxybenzoic acid. The highest phenolic constituent of fruits was gallic acid. Ferric (Ill) ion reducing antioxidant power (FRAP) capacity (14.9 mg FeSO4 eq./g), free radical scavenging (ABTS) capacity (68.8 mg AA eq./g), ABTS % inhibition rate (98.0%), free radical scavenging (DPPH) (53.1 mg AA eq./g), and DPPH % inhibition (79.6%) amounts were determined in antioxidant capacities of the samples. The bioactive component contents of the samples were total antioxidant amounts (TAC) (32.8 mg GA/g), total flavonoid substance amounts (TFC) (73.8 mg QE eq./g), and total phenolic substance amounts (TPC) (41.4 mg GA eq./g). The results of the antimicrobial activity analysis of R. coriaria fruit samples showed antimicrobial activity against Staphylococcus aureus and Listeria monocytogenes microorganisms. The amount of vitamin C and enzyme inhibitor activity in the fruits of R. coriaria were determined as 35.5 mg/100 g and 0.07 mg/mL, respectively.
- MakaleYalnız künye2023Bioactive properties of vinegars produced from prunus laurocerasus L. varieties
Yilmaz, Kubra; Baltaci, Cemalettin; Ozturk, Seyda; Karpuz, Omer
BACKGROUND: Cherry laurel fruit (CLF) has distinctive bioactive properties, which may yield new food products based on CLF. OBJECTIVE: This research aimed to realize the production of vinegar from the CLF, thus, valorizing the CLF, which is rich in antioxidants and phenolic substances, and bringing a new nutrient-rich vinegar to the market. METHODS: Seven types of traditional CLF vinegar (CLFV) from three different species were produced, and their bioactive properties were examined. The bioactivity analyses of total phenolic substance (TPC), total flavonoid (TFC), total antioxidant activity (AA), DPPH (Free radical scavenging activity), FRAP (Ferric reducing antioxidant power), ABTS + (Radical cation scavenging effect) were conducted. In addition, the composition of phenolic substances was studied. RESULTS: This study showed that CLFV performed better than controls regarding antioxidant activity, phenolic compounds, and substances. The presence of intense phenolic elements in CLFV significantly impacts its antioxidant activity. The antioxidant activities of CLFV were detected to be greater than the previous reports on bioactivities of vinegar from various fruits. CONCLUSIONS: High antioxidant and phenolic content were observed in CLFV, similar to the composition of the CLF. The usability of CLFV as a healthy and nutritious food product seems achievable on an industrial scale.
- MakaleYalnız künye2023Characterization of the Adsorption Mechanism of Cadmium(II) and Methylene Blue upon Corncobs Activated Carbon
Gundogdu, Ali; Bozbeyoglu, Pinar; Imamoglu, Mustafa; Baltaci, Cemalettin; Duran, Celal; Bulut, Volkan N.
A promising new activated carbon (AC) was produced from corncobs (CCs) by boric acid-based chemical activation to remove methylene blue (MB) as an organic pollutant and cadmium ions (Cd2+) as an inorganic pollutant from aqueous solutions. After the produced activated carbon (CCs-AC) was characterized, the adsorption mechanism of CCs-AC, which is one of the most interesting topics in the literature, was the primarily focus. The possible adsorption mechanisms of Cd2+ and MB on CCs-AC from aqueous solutions are discussed with respect to pH, thermodynamic values, and regeneration parameters. The results show that the adsorption of Cd2+ on CCs-AC was favorable at pH values higher than 4. In contrast, the adsorption process was almost pH-independent for MB. Variation of pH showed that the adsorption of Cd2+ on CCs-AC primarily occurs by electrostatic interaction. However, MB adsorption may also involve pi-pi dispersion forces and partial hydrogen bonding. The Cd2+ adsorbed on CCs-AC was quantitatively desorbed by HCl, whereas MB was not desorbed quantitatively by any solution. While a temperature increase has a positive effect on the adsorption of both methylene blue and Cd2+, the thermodynamic results show that MB adsorption is primarily chemisorption (Delta H of 24.28 kJ/mole), while Cd2+ adsorption is mostly physisorption (Delta H of 7.20 kJ/mole). Using Langmuir adsorption isotherms, the MB adsorption capacity of CCs-AC, which primarily has a microporous structure, was 0.88 mmol/g, while the Cd2+ adsorption capacity was 1.28 mmol/g.
- MakaleAçık Erişim2022Effects of spray and freeze-drying methods on aroma compounds, sensory characteristics, physicochemical composition, antioxidant and antimicrobial properties of instant sage (Salvia rosifolia Sm.) tea
Baltaci, Cemalettin; Akşit, Zeynep; Şidim, Muhammed
Sage is used as an aroma and spice in foods around the world. With its strong and even bitter taste, sage has been traditionally used as an effective solution to many health problems for centuries. It is a rich plant with many bioactive compounds. In this study, instant tea production was performed from the dried samples of the sage plant (Salvia rosifolia Sm.) using two drying methods; freeze-drying and spray-drying. The sensorial, physicochemical, antioxidant and antimicrobial properties of the products obtained by both methods were analyzed. Color values, solubility in water, moisture analysis (21.3% spray-dried; 4.0% freeze-dried), free radical scavenging activity (DPPH), Trolox Equivalent Antioxidant Capacity (TEAC), Ferric reducing/antioxidant power assay (FRAP), aroma analysis, protein analysis (5.5% spray-dried; 5.7% freeze-dried), ash, mineral, antimicrobial and sensory analyses were performed. Significant differences were found between two soluble tea obtained by the spray-drying and the freeze-drying methods. In general, the antioxidant capacities are higher in freze-dried samples. All of the 61 aroma components were detected in freeze dried samples while only 18 of them were detected in spray dried samples. In addition to their differencies; plenty of bioactive components, easy to use, ready to drink herbal tea have been produced with both techniques.
- MakaleAçık Erişim2022Gümüşhane yöresinde yetişen Ribes petraeum Wulfen (Frenk Üzümü) bitkisinden uçucu yağının elde edilmesi, kimyasal içerik ve biyolojik aktivitelerinin belirlenmesi
Üçüncü, Osman; Ilter, Seyda Merve; Fidan, Muhammed Said; Baltaci, Cemalettin; Öz, Mehmet
Bu makalede; R. petraeum bitkisinin yapraklarının uçucu yağı Clevenger tipi cihazda su buharı-distilasyonu metodu ile alınmıştır. Uçucu yağın kimyasal bileşimleri, GC-MS/FID cihazı ile analiz edilerek belirlenmiştir. Elde edilen uçucu yağın antioksidan aktivitelerinin belirlenmesi serbest radikal giderme (DPPH ve ABTS) aktivitesine ve demir (III) iyonu indirgeyici antioksidan gücü (FRAP) kapasitesi yöntemlerine göre yapılmıştır. Ayrıca bazı biyoaktif bileşen içerikleri toplam fenolik madde miktarları (TPC), toplam flavonoid madde miktarları (TFC), toplam antioksidan aktivite (TAC) çalışmalarıyla belirlenmiştir. Uçucu yağın antimikrobiyal aktiviteleri ise disk difüzyon yöntemi ile 23 farklı mikroorganizmaya karşı belirlenmiştir. Sonuç olarak; yüzde uçucu yağ verimi R. petraeum bitkisinin yapraklarında %0.47 olarak bulunmuştur. Bitki yapraklarının uçucu yağında % oran olarak en yüksek bileşik bulunan kimyasal sınıf aldehitler (%55.98) olarak tespit edilmiştir. Ayrıca, uçucu yağında bulunan ana bileşen (E)-2-hegzenal (%52.90) olarak saptanmıştır. Bitki kısımlarının toplanan örneklerine ait elde edilen antioksidan aktivite tayininde DPPH ve ABTS miktarları sırasıyla 18.73 mg AA/100 mL ve 21.31 mg AA/100 mL aralığında ve FRAP kapasitesi 6.50 mg FeSO4/100 mL tespit edilmiştir. Biyoaktif bileşen içeriklerinin TPC miktarı 66.37 mg GA/100 mL, TFC miktarı 1.51 mg QE/100 mL ve TAC miktarı 195.43 mg AA/100 mL olduğu bulunmuştur. Bitki kısmının toplanan örneklerine ait elde edilen antimikrobiyal aktiviteleri analizleri sonucuna göre mikroorganizmalara karşı herhangi bir antimikrobiyal aktivite göstermedikleri belirlenmiştir.
- MakaleAçık Erişim2022Determination of physical, chemical and antioxidant properties of pomegranate sauces sold in Turkish markets
Baltaci, Cemalettin; Akar, Bülent; Kamış, Yunus Emre
This study aimed to determine the physical, chemical and antioxidant properties of pomegranate sauces sold in the Turkish markets. A total of eighteen pomegranate sauces, seventeen of which were purchased from the market, and one produced in a rotary evaporator, were analyzed with respect to antioxidant activity, titratable acidity, brix, hydroxymethylfurfural (HMF), pH, color, and sugar. The antioxidant activities of the samples were analyzed by six different methods, including DPPH (2,2-diphenyl-1-picrylhydrazil) radical scavenging activity, ferric reducing antioxidant power (FRAP), ABTS●+ radical scavenging capacity, total antioxidant capacity assay (TAC), total phenolic content (TPC), and total flavonoid content (TFC) methods. The highest and lowest antioxidant activity values were as follows, respectively: 5.23 and 822.69 mg AA/kg for the DPPH method, 57.94 and 2380.94 mg FeSO4/kg for the FRAP method, 660.47 and 3690.83 mg AA/kg for the TAC method, 23.06 and 11680.71 mg QEE/kg for the TFC method, and 123.54 and 9566.95 mg GAE/kg for the TPC method. In addition, HMF contents of the most samples were below the permissible limit value (50 mg/kg), while some of them showed a heterogeneous distribution between 4.58 and 103.68 mg/kg. Such a heterogeneous distribution of the HMF contents may be due to the factors such as raw materials and additives used in production, applied heat treatments, production processes, and storage conditions. As a result, HMF content in pomegranate sauce can be reduced below the permissible limit if the production conditions comply with the standards.
- MakaleYalnız künye2022COMPOSITION OF ANTIMICROBIAL AND ANTIOXIDANT ACTIVITIES AND CHEMICAL COMPONENTS OF ESSENTIAL OIL FROM FLOWERS AND LEAVES OF Pyrus elaeagnifolia Pallas IN TURKEY
Fidan, Muhammed Said; Oz, Mehmet; Ucuncu, Osman; Baltaci, Cemalettin; Karatas, Seyda Merve
Gumushane region in Turkey is rich in plant diversity. The flowers and leaves of Pyrus elaeagnifolia Pall. plants that will form the basis of this research were collected from the places determined. In this study; the essential oils of flowers and leaves of P. elaeagnifolia plants were obtained by hydrodistillation method in a Clevenger type device. The chemical composition of volatile oils diluted with hexane were determined by analyzing with a GC-MS/FID instrument. The quantity of antioxidant activity of the obtained essential oils was determined by total phenolic content, free radical scavenging amounts, total flavonoid content, total antioxidant content, free radical scavenging capacity and ferric reducing antioxidant power capacity according to methods. Antimicrobial activity of essential oils was determined against 23 different microorganisms by disc diffusion method. As a result; essential oil yields in percentage are 0.44% and 0.72% in the flowers and leaves of the P. elaeagnifolia. Chemical classes with the highest percentage of compounds in essential oils of plant parts: Hydrocarbons (79.77%) and aldehydes (33.31%) were detected in the flowers and leaves of the P. elaeagnifolia. In addition, the main components found in essential oils are tricosane (36.98%-15.89%) in the flowers and leaves of the P. elaeagnifolia. The determination of antioxidant activity obtained from samples collected from plant parts was determined total phenolic substance amounts in the range of 48.57-68.32 mg GAE/100 mL, free radical scavenging amounts between 9.52-40.95 mg AA/100 mL, flavonoid substance amounts in the range of 1.34-3.95 mg QE/100 mL, total antioxidant amounts in the range of 66.93-185.10 mg AA/100 mL, free radical scavenging capacity between 23.40-81.02 mg AA/100 mL and FRAP capacity in the range of 4.20-10.50 mg FeSO4/100 mL. According to the results obtained with total phenolic content, free radical scavenging amounts, total flavonoid content, total antioxidant content, free radical scavenging capacity and ferric reducing antioxidant power capacity was determined the highest antioxidant properties in leaves of P. elaeagnifolia. According to the results of the antimicrobial activities analysis obtained from the collected samples of plant parts, it was determined that only the flowers of P. elaeagnifolia show antimicrobial activity against the microorganisms used.
- MakaleYalnız künye2022Preliminary investigations of ice creams for the determination of the physicochemical properties and aroma compounds by GC-MS produced from cow, sheep, goat, and buffalo milk
Ürkek, Bayram; Gürmeriç, Huseyin Ender; Sengül, Mustafa; Baltaci, Cemalettin
In the present study, four different ice creams were produced using cow, buffalo, goat, and sheep milk. The physicochemical, sensory properties and aroma profile analyzes of ice creams were carried out and the differences were evaluated. Dry matter rates of cow ice cream (CIC), goat ice cream (GIC), sheep ice cream (SIC) and buffalo ice cream (BIC) ranged from 27.96% to 30.51% and SIC had the highest content of dry matter (30.51%). Ash values of ice creams were determined between 0.61% and 0.75%. Titra-table acidity values varied between 0.11% and 0.18%. pH values of ice creams ranged from 6.49 to 7.04. Fat values of ice creams were determined between 4.05 (g/100g) and 5.10 (g/100g). The lowest overrun value (20.61%) was determined in SIC. The highest first dripping time (1980 s) and complete melting time (5970 s) were found in GIC. A total of 41 aroma compounds were determined by gas chromatography-mass spectrometry (GC-MS) and the BIC was the most aromatic product containing 36 aroma compounds. After the BIC, 15, 13 and 8 aroma compounds were detected in CIC, GIC and SIC, respectively. Additionally, aroma compounds 2-hexanone, 2-heptanone, limonene, 2-nonanone, 2-undecanone, 2-tridecanone, 2-pentadecanone were detected in all ice cream types. To evaluate the correlations between the aroma compounds, the principal component analysis (PCA) method was applied to ice cream samples and a strong positive relation was detected between CIC and GIC. In terms of sensory analysis, general acceptability properties were not statistically different (p>0.05) between all ice creams. SIC had the lowest flavor score and CIC had the highest one as sensory property.
- MakaleYalnız künye2021Determination of the Chemical Composition, Antioxidant and Antimicrobial Activities of Different Parts of Rosa canina L. and Rosa pimpinellifolia L. Essential Oils
Öz, Mehmet; Deniz, Ilhan; Okan, Onur Tolga; Baltaci, Cemalettin; Karatas, Seyda Merve
Today, the use of essential oils is increasing day by day, and it is considered as raw materials in many industries. Therefore, this study aims to identify the essential oil profile, antioxidant and antimicrobial activity of Rosa canina L. and Rosa pimpinellifolia L. reveal their potential use in the industry. Essential oils that were obtained in 2013-2014 from different parts (flower, leaf, stem, and fruit) of Rosa canina L. and Rosa pimpinellifolia L. by the hydro-distillation method were analyzed by GC/MS. The dominant components in Rosa canina L. were found as trans-geraniol in the flowers (42.08 % for 2013), linalool in the leaves (11.55 % for 2014), and stem (14.91 % for 2013) and vitispirane in the fruits (37.19 % for 2014). The dominant components in R. pimpinellifolia L. were found as heneicosane in the flowers (22.07 % for 2014), γ-elemene in the leaves (30.21 % for 2013), linalool in the stem (14.76 % for 2013) and the fruits, (E)-2-hexenal for those collected in 2013 (14.09 %). The IC50 and FRAP values of the samples ranged from 127.54 to 142.22 μg/g and 121.43 to 296.78 μmol TE/g, respectively. According to the results obtained, both R. canina L. and R. pimpinellifolia L. were found to show poor antioxidant values of DPPH and FRAP. In general, it was determined that the essential oils obtained from different plant parts of both species had a moderate antimicrobial effect against Escherichia coli, Staphylococcus aureus, Bacillus subtilis, Bacillus cereus, and Pseudomonas aeruginosa.
- MakaleAçık Erişim2021Determination of Antimicrobial and Antioxidant Activities and Chemical Components of Volatile Oils of Atropa belladonna L. Growing in Turkey
Öz, Mehmet; Fidan, Muhammed Said; Baltaci, Cemalettin; Ücüncü, Osman; Karatas, Seyda Merve
In this study; the essential oils were obtained from the flowers and leaves of Atropa belladonna L. plants through the hydrodistillation method in a Clevenger type device. The chemical composition of volatile oils was determined by analyzing with the GC-MS/MS instrument. The antioxidant activity of the obtained volatile oils was determined according to total antioxidant content (TAC), free radical scavenging (ABTS) capacity, free radical scavenging (DPPH) amounts, total flavonoid content (TFC), total phenolic content (TPC), and ferric reducing antioxidant power (FRAP) capacity methods. Antimicrobial activities of essential oils were determined through the agar-disc diffusion method. As for the results; volatile oil yields of the A. belladonna were determined as 0.37 % in leaves and 1.57 % in flowers. The highest percentage of chemical compounds in essential oils of the A. belladonna plant were determined as (43.75 %) aldehydes in leaves and as (39.96 %) fatty acids in flowers. In addition, the main constituents found in volatile oils were eicosane (35.92 %) in the leaves and hexadecenoic acid (18.84 %) in the flowers of the A. belladonna. The highest amounts of antioxidant for the test specimens were found as 1.37-1.48 mg QE/100 mL in TFC, as 13.25-21.91 mg AA/100 mL in ABTS, as 51.49-62.87 mg GA/100 mL in TPC, and as 4.71-7.97 mg FeSO4/100 mL in FRAP capacity. As the results of the antimicrobial activities, it was determined that only the leaves of A. belladonna show antimicrobial activity against the mold-yeast and gram-positive and gram-negative bacteria microorganisms among the 17 bacteria and 6 yeast-mold types used in the study.
- MakaleAçık Erişim2020Investigation of Some Physicochemical, Color and Sensory Properties of Mulberry Pestils Enriched with Coconut Flour
Yuksel, Ferhat; Yavuz, Busra; Baltaci, Cemalettin
The aim of this study was to investigate some physicochemical, color and sensory properties of mulberry pestils enriched with coconut flour at four different concentrations (0-2-4 and 5 g/100g). Following shaping of the enriched herle samples were dried and analyses were conducted. Moisture values of the pestils were in the range of 11.65-21.39 g/100g and increased significantly (p<0.01) with the addition of coconut flour. Viscosity values of samples decreased significantly (p<0.01) with the addition of coconut flour. The HMF contents of samples were determined in the range of 11.64-21.55 mg/kg. Maximum sucrose content (27.63 %) was found at 2nd sample while minimum sucrose content (24.61 %) was determined at 1th sample. No significant difference was determined for the color/appearance, firmness/softness, stickiness and overall acceptability scores of the samples (p >0.05) while there was significant difference smell/taste scores (p<0.05). Generally, the best of the trying of design was found to be 2nd design (included 2 g/100g coconut flour) by panelists. In this study, it was seen that a softer, generally accepted and alternative pestil can be produced by using coconut flour.
- MakaleAçık Erişim2020Adsorption Of Methylene Blue from Aqueous Solution with Sulfuric Acid Activated Corn Cobs: Equilibrium, Kinetics, and Thermodynamics Assessment
Baltaci, Cemalettin; Gundogdu, Ali; Duran, Celal; Bozbeyoglu, Pinar
Three adsorbents with different characteristics were produced in this study by activation of sulfuric acid with different concentrations, from corn (Zea mays L.) cobs, which is an agricultural waste by-product resulting from harvesting. After characterization by the parameters such as Boehm titration, determination of pH-pHpzc, and methylene blue – iodine number, and IR analysis, their methylene blue adsorption potentials from aqueous medium were investigated based on equilibrium, kinetics, and thermodynamics evaluations. This study aims to examine the effects of relatively dilute and concentrated acids on the activation process and to gain an economic value to waste materials through the production of a new adsorbent. It was observed that the initial solution pH did not have a significant effect on the adsorption efficiency. The adsorption process reached the equilibrium at the end of the first 120 minutes, and the kinetic data fit the pseudo-second-order kinetic model. Langmuir adsorption capacity (295.5 mg/g) of the adsorbent produced by activating with 50% sulfuric acid was found higher than those produced with 75% and 98% acids. An increase in ambient temperature effected the adsorption positively. As a result, in this study, very low-cost adsorbents were produced from the waste by-product corn cobs, and a new approach was proposed for cleaning wastewater containing dyestuffs.
- MakaleAçık Erişim2020Biological activities and phytochemical screening of ethanol extracts from adonis paryadrica (Ranunculaceae)
Ucuncu, Osman; Baltaci, Cemalettin; Akar, Zeynep; Duzgun, Azer Ozad; Cuce, Mustafa; Kandemir, Ali
In this study, secondary metabolite profiles of flower, leaf and root of Adonis paryadrica ethanolic extracts were performed by using a newly developed and validated LC-MS/MS method. For this purpose, the LC-MS/MS system was used for the quantitative and qualitative analysis of 37 phytochemicals. The main component of the flower, leaf and root extracts was the quinic acid (160, 111 and 64 mg/kg, respectively). Antioxidant activities were determined using methods such as DPPH (SC50, mg/mL), FRAP (µM TEAC), CUPRAC (µM TEAC), ABTS (SC50, mg/mL) and TPC (GAE, µg/mL). While the highest antioxidant activity value for FRAP, CUPRAC, ABTS and TPC methods was determined in the leaf part of the plant, this value was determined in the flower part for DPPH. The antibacterial effects of the plant extracts were determined by liquid microdilution and agar diffusion methods. As a result, antimicrobial effect of flowers, leaf and all sections of plant extracts were determined except plant root extracts which did not display any activity against bacteria. Antimicrobial activity of the plant flower extract was found to be higher especially against to P. vulgaris with 3.5 mg/mL MIC.
- MakaleYalnız künye2020Development of a healthy corn-based snack with sage (Salvia officinalis L.) seed
Yuksel, Ferhat; Ilyasoglu, Huri; Baltaci, Cemalettin
A healthy corn-based snack was developed from the corn flour and sage (Salvia officinialis L.) seed flour. The effects of the process variables (sage seed flour: 0–15%, frying temperature: 170–190 °C, and frying time: 40–60 s) on the nutritional properties, fatty acid composition and oxidative stability of the snack chips were evaluated via Response Surface Methodology (RSM). The response models explaining 72–96% variability in the responses were obtained. Only sage seed flour presented significant effects on the nutritional properties (p < 0.05). The interaction term of sage seed flour and frying temperature showed significant effects on the fatty acid composition (p < 0.05). The sage seed flour could decrease total starch and in vitro glycemic index and increase total dietary fiber. The snack chips contained unsaturated fatty acids more than 60%, and their oils had acceptable peroxide value. The fortification of corn-based snack with sage seed enhanced the nutritional value.