Sürdürülebilir Kalkınma Amaçları
Yayınlar
- MakaleAçık Erişim2024Determination of total phenolic, flavonoid and monomeric anthocyanin contents and antioxidant properties of 15 different fruit vinegars produced by traditional method
Güzel, Melıh
In this study, vinegars were produced using traditional method from 15 different fruits (rosehip, pear, fig, wild pear, apple, plum, hawthorn (yellow and red), pomegranate, grape (cimin, cardinal), peach, cranberry, quince and medlar). It was aimed to determine the total phenolic, total flavonoid and total monomeric anthocyanin contents and antioxidant capacities of vinegars. As a result, it was concluded that the phenolic, flavonoid contents and the antioxidant capacity in all 3 methods (TEAC, FRAP and DPPH) of rosehip vinegar was significantly higher than other vinegars. In addition, wild pear and hawthorn vinegars were very rich in phenolic and flavonoid compounds and these vinegars had very high antioxidant capacity. The results of the study suggest that an alternative consumption method can be provided by producing vinegar, which is a healthy, aromatic and alternative product with high added value, from fruits such as rosehip, wild pear, hawthorn, cranberry, quince and medlar, whose usage and consumption are limited due to their natural structure.
- MakaleAçık Erişim2019Investigation of Phytochemical and Antioxidant Properties of Fruit and Vegetable Peels
Akpinar, Ozlem; Güzel, Melıh
Plants are rich in phytochemicals which have positive effects on health. In this study, the phytochemical components of the some fruit and vegatable peels, produced in the significant amounts in Turkey, including kiwi (Actinidia deliciosa), melon (Cucumis melo), tomato (Solanum lycopersicum), apple (Malus domestica), quince (Cydonia oblonga) and pomegranate (Punica granatum) were determined. The moisture, ash, fat, ascorbic acid and β carotene contents of the peels were determined. Peels were extracted in 0%, 25%, 50% and 75% ethanol solutions and total phenolic, total flavonoids and total monomeric anthocyanin contents and antioxidant capacities of the extracts were investigated. It was concluded that the concentrations of 25% and 50% ethanol were more successful than other concentrations to extract the phenolic compounds. Total monomeric anthocyanin, flavonoid, phenolic contents and antioxidant capacity of the pomegranate peel were found to be significantly higher than the other peels. It was determined that the melon rind contained more β-carotene and quince peel contained more ascorbic acid content than the other peels.
- Derleme MakaleAçık Erişim2018Production and Properties Bacterial Celluloses and Their Use in Food and Non-Food Applications
Akpinar, Ozlem; Güzel, Melıh
Cellulose is the most common polymer in the world, formed by β-1,4 linked glucopyranose units. Besides plants, celluloses can be produced by some bacteria. The uses of these bacterial celluloses have been increasing in food, pharmaceutical, biotechnology, biomedical, cosmetics, paper and electronics areas. It has many superior properties compared to plant celluloses, such as purity, elasticity, network structure, high crystallize, surface area, water holding capacity and tensile strength, thinner and porous structure. This review includes the production methods for bacterial celluloses, the properties of these polymers and their use in food and non-food applications
- MakaleYalnız künye2017Turunçgil Kabuklarından Elde Edilen Pektinlerin Karakterizasyonu ve Karşılaştırılması
Akpinar, Ozlem; Güzel, Melıh
Pektin, gıda endüstrisinde yaygın olarak kullanılan bir polisakkarittir. Farklı metilasyon derecelerine sahip Dgalakturonik asit moleküllerinin ?(1,4) glikozidik bağlarla birbirlerine bağlanmasıyla oluşan lineer bir polimerdir. Bu çalışmada limon, mandalina, portakal ve greyfurt turunçgil kabuklarından elde edilen pektinlerin fizikokimyasal, yapısal ve termal özellikleri incelenmiştir. Pektin üretimi için, turunçgil kabukları sitrik asit çözeltisinde (pH 1) ekstrakte edilmiş ve ekstrakte edilen pektin etanol ile çökeltilmiştir. Tüm pektin örneklerinin yüksek metoksilli pektin olduğu, limon ve portakal kabuklarından elde edilen pektinlerin diğer pektin örneklerinden daha iyi jel gücü ve sıvı tutma kapasitesine sahip olduğu bulunmuştur. Portakal kabuğundan elde edilen pektinin termal stabilitesi daha yüksek iken limon ve greyfurt kabuğundan elde edilen pektinlerin diğer pektinlere kıyasla daha organize bir yapıya sahip olduğu görülmüştür.
- MakaleYalnız künye2017Determination of Bioactive Compounds and Antioxidant Activities of Citrus Peels
Akpinar, Ozlem; Güzel, Melıh
Bioactive compounds present in fruits and vegetables are receiving increased because they may help the protect humans against some diseases. These chemicals can reduce the free radicals damage caused to the cells, as a result of oxidative stress and they have been linked to reductions in the risk of major chronic diseases such as cancer, cardiovascular disease, obesity and other disease. In the present study, the bioactive compounds and antioxidant properties of citrus peels were examined. Fruit peels were obtained from lemon (Citrus limon), orange (Citrus sinensis, mandarin (Citrus reticulata) and grapefruit (Citrus paradisi). Total carotenoid, beta carotene, ascorbic acid, anthocyanin, total phenolic and flavonoid content were determined using colorimetric methods. The total antioxidant activities were analysed according to TEAC, FRAP and DPPH methods. It was found that mandarin and lemon peels were rich in carotenoid compounds and ascorbic acid, respectively while grapefruit and lemon peels were rich in phenolic compounds and had higher antioxidant activities than mandarin and orange peels.
- MakaleYalnız künye2017Production and characterization of bacterial cellulosewith komagataeibacter hansenii GA2016
Akpinar, Ozlem; Güzel, Melıh
Cellulose is the most common polymer in the world, formed by β-1,4 linked glucopyranose units. Cellulose that is produced by various microorganisms via biosynthesis is called bacterial cellulose (BC). In this study, the cellulose-producing bacteria was isolated from the homemade apple vinegar and identified as Komagataeibacter hansenii GA2016. BC was produced with the BC producer microorganism and the physical, chemical, structural and thermal properties of the produced BC were determined. It was found that Komagataeibacter hansenii GA2016 produced highly crystalline BC. The FTIR spectrum of the BC was similar to the plant cellulose spectrum, its fiber diameter was about 120 times thinner than plant cellulose and the thermal stability was higher than that of plant cellulose. As a result of this study, it has been shown that Komagataeibacter hansenii GA2016 produces BC with high yield and superior physicochemical properties compared to many polymers, and thus it can be used for the production of BC in food industry