Sürdürülebilir Kalkınma Amaçları
Yayınlar
- BildiriYalnız künye2015Antioxidant activity and total phenolic content of bergamot (citrus bergamia risso) fruits
Ercisli, Sezai; Uzun, Aydin; Yilmaz, Kadir Ugurtan; Sengul, Memnune; Yildiz, Hilal; Uysal, Onur; SabaterMunoz, B; Moreno, P; Pena, L; Navarro, L
Bergamot extract is used to obtain fragrant tea (Earl Grey) and also its rind is used to make some jams. Calcium citrate and citric acid can be obtained from bergamot juice. In the study, antioxidant and total phenolic content of bergamot juice were determined. Two methods, namely β-carotene bleaching and DPPH assay were used to determine total antioxidant capacity, while Folin-Ciocalteu reagent was used to determine total phenols. Results showed that bergamot had high total phenolic (80.06 μg GAE/mg DW) and also high total antioxidant capacity with β-carotene bleaching (60.12%) and with DPPH (180 mg/100 ml). The study demonstrates the nutritional potential of bergamot juice.
- MakaleYalnız künye2014Antioxidant and antimicrobial activities of pomegranate (Punica granatum L.) sour sauce extracts
Yildiz, Hilal; Sengul, Memnune; Cetin, Bulent; Karatas, Neva; Ercisli, Sezai; Okcu, Zuhal; Dzubur, Ahmed; Hadziabulic, Semina
In this study, nine-pomegranate sour sauce (PSS) obtained from market in Turkey was tested for their total phenolic content (TPC), antioxidant and antimicrobial activity and selected physico-chemical properties. Methanolwater extracts of PSS were found more effective than water extracts against microorganisms. In particular, Pseudomonas pseudoalkaligenes BC3445 and Staphylococcus aureus ATCC 29213 showed the greatest sensitivity to the extracts. Total soluble solids, total sugar, reducing sugar, sucrose, ash, pH, titratable acidity, colour (L, a, b) of PSS were determined between 69.5-73.3° Brix, 21.89-53.44 g/100 g, 20.97-50.62 g/100 g, 0.75-2.81 g/100 g, 0.05-0.58 g/100g, 2.64-2.91, 4.30-7.97, 16.58-55.38, (+3.94)-(+38.54), (-6.98)-(-38.36). β-carotene bleaching assay indicated that PSS possessed considerable antioxidantactivities. The higher antioxidant capacities of PSS implied that they might be potential resources for the development of functional food.
- MakaleAçık Erişim2014The main quality attributes of non-sprayed cherry laurel (Laurocerasus officinalis Roem.) Genotypes
Yildiz, Hilal; Ercisli, Sezai; Narmanlioglu, Haluk Kemal; Guclu, Saban; Akbulut, Mustafa; Turkoglu, Zumrut
Cherry laurel (Laurocerasus officinalis) is naturally growing in black sea region in Turkey and the trees has not been spraying with pesticides. In natural growing conditions, all cherry laurel genotypes particularly fruits are seems resistant against pests. Astringent nature of fruits forms a barrier for pests. A total twelve cherry laurel accessions were harvested at full maturation time from various sites in Of district located in eastern black sea region in Turkey. Fruits were analyzed for their total phenolic (TP), total monomeric anthocyanin (TMA), total carotenoid (TC), Vitamin C and for their antioxidant capacity by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) in fruit flesh extract. Variability among accessions was greatest for total phenol (TP) and total anthocyanins content ranged from 154 to 213 mg GAE per 100 g and 397 to 519 mg per 100 g. The results indicated that cherry laurel fruits are superior and unique in terms of bioactive content in particular compared to bioactive rich fruit species.
- MakaleAçık Erişim2014The effect of cooking on total polyphenolic content and antioxidant activity of selected vegetables
Şengül, Memnune; Yildiz, Hilal; Kavaz, Arzu
The aim of this study to investigate the effect of different cooking methods (boiling, steaming, stir-frying, and microwaving) on the total polyphenolic content and total antioxidant activity of selected vegetables (beet, red cabbage, broccoli, white cabbage, black radish, kale, turnip, and red radish) from Turkey. A wide variation on total phenolic content was observed in raw vegetables, ranging from 44.94 ± 0.47 (beet, Beta vulgaris L. subsp. vulgaris) to 350.94 ± 5.18 (red radish, Raphanus sativus L.) μg gallic acid equivalent/mg of sample. Considering uncooked vegetables, the order of total antioxidant activity determined by β-carotene bleaching assay was beet > red cabbage > broccoli > white cabbage > black radish > kale > turnip > red radish. In DPPH• assay, kale had an exceptionally high antioxidant activity followed by red cabbage, broccoli, turnip, black radish, beet, white cabbage, and red radish.
- MakaleYalnız künye2012The effect of adding sour cherry pulp into yoghurt on the physicochemical properties, phenolic content and antioxidant activity during storage
Şengül, Memnune; Erkaya, Tuba; Şengül, Mustafa; Yildiz, Hilal
This study investigated the effect of adding sour cherry pulp into yoghurt on its physicochemical properties, phenolic content, antioxidant activity and sensory characteristics. Sour cherry pulp was added at 0%, 8%, 12% and 16% into the yoghurt, and measures were checked through 14days cold storage. The increasing sour cherry pulp concentration in yoghurt resulted in increasing pH and whey separation, whereas the values of the other parameters, total solid, fat, protein, ash, titratable acidity and viscosity decreased. During storage, total phenolic contents and antioxidant activity in yoghurts ranged from 20 to 81μg gallic acid equivalent per mg of sample and from 48% to 86%, respectively.