Sürdürülebilir Kalkınma Amaçları
Yazarlar
- Yildiz, Hilal(2)
- Şengül, Memnune(2)
- Acet, Tuba(1)
- Akgün, H.(1)
- Baltaci, Cemalettin(1)
- Bektaş, H.(1)
- Deniz, Ilhan(1)
- Engül, M.S.(1)
- Erkaya, T.(1)
- Erkaya, Tuba(1)
- Gümrükçüoğlu, T.İ.(1)
- Karatas, Seyda Merve(1)
- Kavaz, Arzu(1)
- Okan, Onur Tolga(1)
- Ozcan, Kadriye(1)
- Sökmen, B. Bilgin(1)
- Yildiz, H.(1)
- Öz, Mehmet(1)
- Ürkek, Bayram(1)
- Şengül, Mustafa(1)
Yayınlar
- MakaleAçık Erişim2025Scopus SJRQ4Physicochemical, rheological properties, antioxidant activity and mineral amount of the ice cream containing barberry (Berberis vulgaris L.); [Karamuk (Berberis vulgaris L.) ilaveli dondurmanın fizikokimyasal, reolojik özellikleri, antioksidan aktivitesi ve mineral içeriği]
Ürkek, Bayram
Ice cream is classified as a dairy product or frozen dessert. Various fruits have been incorporated into ice cream formulations to enhance their quality and nutritional properties. In this study, ice creams were prepared with barberry at four different concentrations (0%, 5%, 10% and 15%). The physicochemical, rheological characteristics, antioxidant activity, mineral content and sensory properties of the samples were examined. With the addition of barberry, the dry matter (DM), acidity and overrun values increased, while pH and fat content decreased. The viscosity and consistency coefficients were highest in the samples containing 10% and 15% barberry. All samples exhibited pseudoplastic flow behavior. The colorimetric parameters showed significant differences among the samples, except for the C* value. The sample with 5% barberry had higher levels of Ca, Na, Mg, S, Fe and Zn compared to the other barberry-added samples. The sample containing 15% barberry demonstrated the highest DPPH scavenging activity (22.15 μg/mL) and total phenolic content (TPC) (1474.04 mg GAE/g), while the sample without barberry had the lowest values (143.19 μg/mL and 149.48 mg GAE/g, respectively). Additionally, the control sample received the lowest scores for gumming structure, texture, melting in the mouth, resistance to melting and overall acceptability. These findings suggest that incorporating 10% barberry could enhance the quality and nutritional value of ice creams.
AtıfScopus1
İncele - MakaleYalnız künye2025Scopus SJRQ4Synthesis of New Triazole Compounds: Determination of Antiurease and Antioxidant Activities
Gümrükçüoğlu, T.İ.; Akgün, H.; Sökmen, B. Bilgin; Bektaş, H.
Abstract: Objective: In this study, we synthesized five novel triazole derivatives and biologically evaluated their antiurease and antioxidant properties. Methods: Five novel 1,2,4-triazole derivatives (5a–5e) were synthesized and tested for their urease inhibition and antioxidant activities using spectrophotometric methods. Results and Discussion: All compounds exhibited varying degrees of biological activity, with compound 5c demonstrating the most potent urease inhibition and radical scavenging capacity. Statistical analysis confirmed significant differences among the compounds, particularly highlighting the superior performance of 5c. Conclusions: These results suggest that halogen-substituted triazoles are promising candidates for further pharmacological development aimed at oxidative stress-related conditions and urease-associated pathologies.
AtıfScopus1WoS1OpenAlex1
İncele - MakaleYalnız künye2021Scopus SJRQ3Determination 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.
AtıfScopus17WoS16İncele - MakaleYalnız künye2018Scopus SJRQ3ANTIMICROBIAL AND ANTIOXIDANT SCREENING, SYNERGY STUDIES OF HELICHRYSUM CHIONOPHILUM EXTRACTS AGAINST TO RESISTANT MICROBIAL STRAINS
Ozcan, Kadriye; Acet, Tuba
In this study, the antimicrobial activities and antioxidant properties of five different extracts of Helichrysum chionophilium plants from Gumushane/Turkey were investigated. To determine the antimicrobial activity disc diffusion and microdilution methods were used against to fifteen microorganisms. The effect of plant extracts and antibiotic combinations against to vancomycin-resistant Enterococcus faecium and methicillin-resistant Staphylococcus aureus were investigated as well. Total phenolic and flavonoid contents were determined by spectrophotometric techniques. Antioxidant properties of plant extracts evaluated by free radical scavenging assays which ABTS and DPPH. The plant ethyl acetate extract showed the highest level of total phenolic (423.01 +/- 0.8 mg GAE/g extract) and flavonoid contents (100.18 +/- 1.4 mg QE/g extract). Similarly, ethyl acetate extract exhibited the highest level of DDPH (IC50: 67.44 +/- 0.9 mu g/ml). However, hexane extract exhibited the highest level activity of ABTS (IC50: 55.20 +/- 1.3 mu g/ml). The highest MIC value was determined as 8 mu g/ml against to Pseudomonas aeruginosa on ethyl acetate extract. Besides, all of extracts exhibited antimicrobial activity on at least one test organism. Plant extracts with some antibiotic combinations generated synergies or partial synergic activity against to VREF and MRSA. These findings revealed that the plant has strong antimicrobial and antioxidant properties. Finally, using the plant extracts and antibiotic combinations might be a good tool in fighting with antibiotic resistance strains.
AtıfWoS7İncele - MakaleYalnız künye2014Scopus SJRQ3An investigatio n of the antioxidant activities and some physicochemical characteristics of strawberr y added yogurt
Engül, M.S.; Erkaya, T.; Yildiz, H.
The effect of adding strawberry pulp to yogurt on its physicochemical properties, antioxidant activity and sensory characteristics was studied. For this purpose, experimental yogurts were produced by the addition of strawberry pulp (at 8, 12 and 16%) to plain yogurt and analyses were carried out through 14 days of cold storage. The titratable acidity and viscosity values of yogurts increased with the increasing of strawberry pulp concentration. Conversely, the total solid, fat, protein, ash, pH and syneresis values decreased. Antioxidant activity (β-caroten bleaching assay) and IC50 (DPPH radical scavenging assay) in yogurts ranged from 77.71 to 86.12%, 205.70 to 2241.09 μg /mL during storage, respectively. For the sensory properties of yogurts, yogurt including 16% of strawberry pulp received the highest overall acceptability score on the first day of storage.
AtıfScopus10WoS8İncele - MakaleAçık Erişim2014Scopus SJRQ1The 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.
AtıfScopus58WoS50OpenAlex66İncele - MakaleYalnız künye2012Scopus SJRQ2The 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.
AtıfScopus48WoS44OpenAlex63İncele