Sürdürülebilir Kalkınma Amaçları
Yayınlar
- MakaleAçık Erişim2026Assessment of the effect of conventional and contemporary drying methods on the phenolic profile modulation and antioxidant retention of Trabzon persimmon (Diospyros kaki L.)
Koçak, Tevfik; Demirel Ozbek, Yagmur; Saral, Ozlem; Kocyigit, Emine
This study investigated the effects of conventional and modern drying methods on the total phenolic content, antioxidant activity, and phenolic compound composition of Trabzon persimmons (Diospyros kaki L.) fruits harvested from the same tree and at comparable maturity stages were subjected to sun drying, shade drying, oven drying, air-fryer drying, and microwave drying techniques, with raw samples serving as the control group. The total phenolic content was assessed via the Folin–Ciocalteu method, and the antioxidant capacity was evaluated using the ferric reducing antioxidant power (FRAP) and DPPH radical scavenging activity assays. The identification and quantification of phenolic compounds were conducted using the HPLC technique. The results indicated that the drying process produced statistically significant variations in the phenolic content and antioxidant capacity of Trabzon persimmons. The microwave drying technique resulted in highest total phenolic content and antioxidant activity, whereas both sun and shade drying procedures showed higher values than raw samples. The total phenolic content and antioxidant capacity of samples dried in an air fryer were found to be comparable to those of raw samples. The profile of phenolic compounds varied according to the drying process employed; certain compounds exhibited an increase with specific methods, while others were identified solely under particular conditions. Thus, it has been shown that drying techniques can have a significant impact on preserving and improving the functional properties of persimmons. Furthermore, we believe that microwave drying could be an effective alternative, particularly in terms of preserving bioactive compounds.
- MakaleAçık Erişim2026Weight self-stigma, weight bias internalization, and eating attitudes in relation to body appreciation
Koçak, Tevfik; Kocyigit, Emine; Demirel Ozbek, Yagmur; Celik, İsa
Objective: This study aimed to investigate the relationships between weight self-stigma, weight bias internalization, eating attitudes, and body appreciation in young adults, and to ascertain the distinct impact of these variables on body appreciation. Methods: A cross-sectional study was carried out including young adults aged 19 to 35 years, comprising 69.6% females and 30.4% males. Participants completed a questionnaire evaluating weight self-stigma, internalization of weight bias, eating attitudes, and body appreciation. Hierarchical multiple regression analyses were used to assess the additional impacts of weight-related stigma and eating attitudes on body appreciation, while adjusting for demographic and anthropometric factors. Results: Weight self-stigma, particularly the internalization of weight bias, showed a significant negative association with body appreciation. Weight self-stigma and its subdimensions (self-devaluation and fear of enacted stigma) had substantial negative correlations with body appreciation. These correlations encompassed the subdimensions of body appreciation, specifically general body appreciation and body image investment. While eating attitudes did not show a significant correlation with body appreciation at the bivariate level, they became a significant predictor in the hierarchical regression model, suggesting a conditional (suppression) effect after accounting for weight-related stigma and BMI. Conclusion: The findings emphasize the important function of weight-related stigma in diminishing body appreciation among young adults and stress the necessity of examining eating attitudes in conjunction with stigma-related factors. Interventions designed to enhance positive body image should focus on both internalized weight stigma and maladaptive eating-related attitudes.