Sürdürülebilir Kalkınma Amaçları
Yazarlar
- Abdoulaye Coulıbaly(1)
- Alasalvar, Hamza(1)
- Arpa Zemzemoğlu, Tuba Eda(1)
- Arslanoğlu, Hasan(1)
- Atalar, Ilyas(1)
- Aydoğmuş, Ercan(1)
- Ayten Köksal(1)
- Baltacı, Cemalettin(1)
- Berktas, Serap(1)
- Burnaz, Nesibe Arslan(1)
- Cam, Mustafa(1)
- Deniz, Sermin(1)
- Gul, Osman(1)
- Gül, Abdulkadir(1)
- Gül, Esra(1)
- Ilyasoglu, Huri(1)
- Ilyasoğlu, Huri(1)
- Ilyasoʇlu, Huri(1)
- Karpuz, Ömer(1)
- Kaya, Murat(1)
- Kobya, Havva Nur(1)
- Odabas, Halil I.(1)
- Saricaoglu, Furkan T.(1)
- Yilmaz, Volkan A.(1)
- Yılmaz, Fırat(1)
- Zemzemoglu, Tuba Eda Arpa(1)
- Özgen, İnanç(1)
Yayınlar
- Yüksek Lisans TeziAçık Erişim2026"karadut (morus nigra L.) ekstraktlarının antioksidan aktiviteleri ve serum paraoksonaz1 arilesteraz katalaz ve miyeloperoksidaz enzim aktiviteleri üzerine etkilerinin incelenmesi
Abdoulaye Coulıbaly
Paraoksonaz (PON) aynı zamanda arilesteraz (ARE) aktivitesine de sahip olan, lipoprotein metabolizmasında aterorpotektif role sahip klinik bir enzimdir. Katalaz (CAT) hidrojen peroksitin bertaraf edilmesinde rol oynarken, Miyeloperoksidaz (MPO) ise bakteriyel enfeksiyonlarda nötrofillerce salınan bakterisidial etkiye sahip bir enzimdir. Bu koruyucu etkisine rağmen prooksidan etkisi kardiyovasküler hastalıklarla ilişkilendirilmiştir. Çalışmamızda önemli bir tıbbi bitki olan karadut (Morus nigra L) meyvesinin yüksek polifenolik içeriği ve antioksidan özelliğine bağlı olarak bu enzimlerin in vitro şartlarda serum aktiviteleri üzerine etkilerinin incelenmesi amaçlanmıştır. Etik izinle biyokimya laboratuvarından hasta serum serum havuzu oluşturuldu. Karadut meyvesinin sulu ve etanolik ekstraktlarında toplam fenolik madde (TPC), toplam flavonoid madde (TFC) içerikleri ile FRAP, DPPH, ABTS, total oksidan durum (TOS) ve total antioksidan durum (TAS) aktiviteleri belirlendi. Ayrıca karadut ektraktlarının HPLC ile fenolik bileşik içeriği analiz edildi. Ekstrakların serumla beraber 25,50,75,100 ve 200 µg/mL'lik konsantrasyonları oluşturuldu ve bunların PON, ARE, CAT ve MPO enzim aktiviteleri üzerine etkileri spektrofotometrik ve kinetik belirlendi. Ektraktlar genel olarak PON, ARE, MPO ve TOS aktivitelerini kontrol serumuna göre anlamlı ölçüde azaltırken, TAS, ve CAT değerlerinde ise artış görüldü (p<0.05). Artış ve azalış miktarlarının özellikle 100 ve 200 µg/mL konsantrasyonlarda anlamlı olduğu görüldü HPLC analizinde toplam sulu çözeltide 5 adet, etanolik çözeltide 7 fenolik bileşik tespit edildi. Bunlar içinde Protokatekuik asit en yüksek konsantrasyona sahipti. Anahtar Kelimeler: Antioksidan, Arilesteraz, Karadut, Katalaz, Miyeloperoksidaz, Paraoksonaz
- MakaleAçık Erişim2026Scopus SJRQ3Green-synthesis of iron nanoparticles using wild cherry laurel (Prunus laurocerasus L.) fruit extract and their patulin and HMF adsorption capacities along with biological activities
Kobya, Havva Nur; Gül, Esra; Karpuz, Ömer; Baltacı, Cemalettin
In this study, iron nanoparticles (YBFeNPs) were green-synthesized using the aqueous extract (YB-E) of wild cherry laurel (Prunus laurocerasus L.) fruit to evaluate their potential applications in food safety. The synthesized YBFeNPs were investigated through Fourier-transform infrared spectroscopy, X-ray diffraction, scanning electron microscopy, transmission electron microscopy, and energy-dispersive X-ray spectroscopy analyses. YBFeNPs showed higher total phenolic content, total flavonoid content, and total antioxidant capacity compared to the original extract, suggesting that plant metabolites enhance NP bioactivity. Antioxidant capacity was further validated by DPPH, ABTS, and FRAP assays, which demonstrated strong radical scavenging and reducing power. The antibacterial activity of YBFeNPs was assessed against Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, and Enterococcus faecalis, revealing concentration-dependent effects with the highest inhibition zone of 14.5 ± 0.4 mm for E. coli. The chemical composition of the YB-E extract was analyzed using liquid chromatography-tandem mass spectrometry, identifying quinic acid, a polyol, and phenolic compounds such as chlorogenic acid (1.45 mg/g) and naringenin (0.02 mg/g). Additionally, the adsorption capacities of YBFeNPs were investigated against patulin and hydroxymethylfurfural (HMF), toxic compounds posing significant threats to food safety. The NPs demonstrated effective adsorption of both patulin and HMF, achieving maximum adsorption rates of 61.05% and 46.12%, respectively, at a concentration of 5.0 g/L after 240 min.
AtıfScopus4WoS4OpenAlex4İncele - MakaleAçık Erişim2026Scopus SJRQ1Microwave-assisted natural deep eutectic solvent-based system for sustainable eritadenine extraction from shiitake mushroom (Lentinula edodes)
Kaya, Murat; Berktas, Serap; Alasalvar, Hamza; Cam, Mustafa
Shiitake (Lentinula edodes) mushrooms contain a significant level of eritadenine, a cholesterol-lowering compound. However, volatile organic solvents such as methanol are commonly used in the extraction of eritadenine. To overcome this disadvantage, in the present study, microwave-assisted natural deep eutectic solvents (NADESs) extraction was tested for the extraction of eritadenine. The efficiency of NADESs was compared with benchmark solvents (water, aqueous ethanol, aqueous methanol). NADES, composed of betaine and sorbitol, demonstrated superior efficiency in the extraction of eritadenine. Based on the results obtained from preliminary experiments, microwave-assisted extraction was optimized using a statistical optimization method. A microwave power of 300 W and an extraction time of 15 s were established as optimal conditions with an eritadenine content of 10.63 mg/g dry weight (DW). Further comparisons using NADES revealed the superiority of microwaves over homogenization and stirring methods. The highest level of eritadenine was measured with the microwave-assisted method (10.56 mg/g DW), followed by homogenization (7.22 mg/g DW) and stirring (1.03 mg/g DW). A similar trend was detected in the total phenolic content of the extracts (microwave: 8.27 mg GAE/g DW, homogenization: 2.32 mg GAE/g DW, and stirring: 0.46 mg GAE/g DW). The DPPH and ABTS antioxidant capacities of the extracts ranged from 1.18 to 29.40 mg TE/g DW and 2.42-34.69 mg TE/g DW, respectively. According to the sample preparation metric of sustainability tool, the microwave-assisted approach for the extraction of eritadenine was more sustainable due to the short extraction time. Overall, NADES combined with microwave technology represents an efficient approach for recovering eritadenine, enhancing extraction efficiency and sustainability from shiitake mushrooms.
- MakaleAçık Erişim2026Scopus SJRQ1Valorization of pomegranate peel waste through pyrolysis-liquid-assisted ultrasound extraction: antioxidant, antibacterial and targeted phytochemical characterization
Gül, Abdulkadir; Aydoğmuş, Ercan; Özgen, İnanç; Yılmaz, Fırat; Deniz, Sermin; Arslanoğlu, Hasan
Background: Pomegranate (Punica granatum L.) peel is a phenolic-rich processing by-product, but its valorization commonly relies on conventional solvents. This study examined an integrated approach in which pomegranate peel pyrolysis liquid (PP-PL) was repurposed as the extraction medium for ultrasound-assisted extraction (UAE) of the same biomass. The methodological originality lies specifically in using biomass-derived PP-PL in UAE. Results: PP-PL-assisted extract (PP-E) and an aqueous control extract (AQ-E), prepared from the same peel batch under identical UAE conditions, were compared. The apparent gravimetric recovery of PP-E was 202.5 g kg−1. PP-E showed approximately two-fold higher total phenolic and flavonoid contents than AQ-E. In vitro agar well diffusion screening revealed the largest inhibition zone for PP-E against Staphylococcus aureus at 80 g L−1 (22.65 ± 1.50 mm), whereas AQ-E produced no detectable inhibition zones against the tested strains at the same concentration. PP-E achieved DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS+ (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) radical-scavenging values of 92.42 ± 0.25% and 97.00 ± 0.17%, respectively, and showed pronounced total antioxidant capacity and iron(III) ion (Fe3+)- and copper(II) ion (Cu2+)-reducing capacities. Targeted liquid chromatography–tandem mass spectrometry (LC–MS/MS) using authentic standards quantified six phenolics, with ellagic acid as the predominant analyte (2015.10 mg kg−1 extract). Conclusion: Integration of pomegranate peel pyrolysis with PP-PL-assisted UAE generated an extract exhibiting in vitro antioxidant properties and antibacterial potential in agar well diffusion screening, providing an alternative route for pomegranate peel valorization. This strategy supports the further development of biomass-derived extraction media for recovering value-added compounds from agro-industrial residues.
- MakaleYalnız künye2023Scopus SJRQ3Effect of Brewing Conditions on Sensorial and Antioxidant Properties of Linden Tea
Ilyasoğlu, Huri; Arpa Zemzemoğlu, Tuba Eda
The aim of this study was to investigate the effects of brewing conditions (infusion time and temperature) on the sensorial and antioxidant properties of linden tea. The sensorial properties (color, odor, taste, and overall acceptability), total phenolic content (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, and ferric reducing antioxidant power (FRAP) of the tea samples were analyzed. A two-factor and three-level central composite design was applied for response surface methodology (RSM) to assess the effects of the independent variables on the responses. Our findings revealed that the best combination of temperature and time was 85–95°C and 8–10 min for the linden tea.
AtıfScopus8WoS6OpenAlex9İncele - MakaleAçık Erişim2022Effect of Brewing Conditions on Sensorial and Antioxidant Properties of Sage Tea
Ilyasoglu, Huri; Zemzemoglu, Tuba Eda Arpa
In this study, the effects of infusion time and temperature on the sensorial properties and antioxidant capacity of sage tea were evaluated by using the response surface methodology. The obtained quadratic models explained more than 90% variability in the responses. The infusion temperature showed significant negative effect on the sensorial properties whereas it had significant positive effect on the total phenolic content and antioxidant capacity (p<0.05). Moreover, the infusion time showed significant negative effects (p<0.05) on the responses. The best combination of brewing conditions was determined as 75-80 degrees C and 2-4 min.
AtıfWoS1OpenAlex1İncele - Yüksek Lisans TeziAçık Erişim2021Öğrekotu (Heracleum platytaenium boiss.) ekstraktlarının antioksidan kapasitesinin belirlenmesi
Ayten Köksal
Bitkiler, bitkilerden elde edilen ürünler ve saflaştırılmış maddeler birçok çalışmaya konu olmakta ve olmaya devam etmektedir. Bitkilerin öncelikle kendilerini korumak için ürettikleri sekonder metabolitleri olan antioksidanlar gerek gıdayla gerek saflaştırılmış halleriyle tüketildiklerinde insanlığa birçok yönden fayda sağlamaktadırlar. Bu nedenlerle Apiaceae (Maydanozgiller) ailesinden olan öğrek otu (Heracleum platytaenium Boiss.) bitkisinin yaprak ve çiçek kısımlarının su ve etil alkol ekstraktlarının antioksidan kapasitesi araştırılmıştır. Antioksidan aktivitesini değerlendirmek amacıyla; 1,1-Difenil 2-pikril hidrazil (DPPH) serbest radikalleri giderme aktivitesi, 2,2-Azino-bis (3-etilbenzo-tiyazolin-6-sülfonik asit) (ABTS) radikali giderme aktivitesi, Cu2+-Cu+ indirgeme kapasitesi (CUPRAC metodu), Fe3+-Fe2+ indirgeme kapasitesi tayini, total fenolik bileşik ve total flavonoid miktar tayinleri yapılmış olup, BHA, BHT, α-Tokoferol, ve Troloks referans antioksidan olarak kullanılarak karşılaştırma yapılmıştır. Çalışma kapsamında indirgeme kapasitesi metotlarında sadece CUPRAC metodunda Troloks standardına yakın değerler gözlemlendi. Fe3+-Fe2+ indirgeme kapasitesi yönteminde ise ekstraktların hepsinde standartlara göre düşük radikal giderme aktivitesi gözlemlendi. DPPH serbest radikalleri giderme aktivitesine bakıldığında sadece yaprak-su (63 μg mL-1) ekstraktının BHT (63 μg mL-1) gibi davrandığı, diğer ekstraktların yaprak-alkol (86.63 μg mL-1), çiçek-alkol (99.00 μg mL-1), çiçek-su (115.5 μg mL-1) ise düşük kapasiteye sahip olduğu belirlendi. ABTS radikallerini giderme kapasitesine ait IC50 değerleri; çiçek-su (3.73 μg mL-1) > yaprak-su (3.69 μg mL-1) > α-Tokoferol (3.32 μg mL-1) > çiçek-alkol (3.12 μg mL-1) > Troloks (2.90 μg mL-1) > BHA (2.83 μg mL-1) > yaprak-alkol (2.72 μg mL-1) > BHT (2.60 μg mL-1) sıralamasında aktivite göstermiştir. Yüksek IC50 değeri düşük antioksidan aktivite anlamına geldiğinden yaprak alkol ekstraktının bu yöntemde BHA, Troloks ve α-Tokoferol standartlarına göre daha iyi aktivite gösterdiği tespit edilmiştir.
- MakaleAçık Erişim2019Scopus SJRQ1Application of multi pass high pressure homogenization to improve stability, physical and bioactive properties of rosehip (Rosa canina L.) nectar
Saricaoglu, Furkan T.; Atalar, Ilyas; Yilmaz, Volkan A.; Odabas, Halil I.; Gul, Osman
The effect of high pressure homogenization (HPH) on physical and bioactive properties of rosehip nectar was investigated. Rosehip nectar has a sedimentation problem while waiting on the market shelf during the sale, for solving this problem, nectars were passed 1, 2 and 3 times through 75, 100 and 125 MPa pressures. Mean particle size decreased as pressure and pass number increased (p < 0.05), whereas zeta potential did not change (p > 0.05). Microstructural images revealed that HPH treatment disrupted the cells and caused to release of cell materials to serum. HPH treatment increased the ΔE values (from 2.48 to 6.03). HPH treated samples showed no sedimentation during storage for 15 days. All samples showed shear thinning behavior and were characterized as weak gel network (G′ > G″). Total phenolic content and ascorbic acid results were decreased by HPH treatments due to increasing outlet temperatures of product, however, antioxidant capacity of nectars increased after treatment due to increasing total carotenoid content. This study indicated that HPH treatment could solve the sedimentation problem during shelf life with minimally affecting bioactive and physical properties of rosehip nectar.
AtıfScopus49WoS39OpenAlex54İncele - MakaleYalnız künye2015Scopus SJRQ1Effect of domestic cooking methods on antioxidant capacity of fresh and frozen kale
Ilyasoʇlu, Huri; Burnaz, Nesibe Arslan
The aim of this study was to evaluate the changes in the antioxidant capacity of fresh and frozen kale during domestic cooking methods (e.g., boiling, microwaving, and steaming). The antioxidant activities of the samples were measured using three in vitro assays (1,1-diphenyl-2-picrylhydrazyl assay, 2, 2-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid assay, and ferric reducing antioxidant power assay). The steaming treatment was found to be the best cooking method to retain antioxidant compounds, followed by the microwaving and boiling treatments. The frozen uncooked samples exhibited a higher antioxidant capacity than the fresh, uncooked samples, indicating that the freezing process could enhance the antioxidant capacity of the kale.
AtıfScopus21WoS19OpenAlex25İncele