Sürdürülebilir Kalkınma Amaçları
Yazarlar
- Aktas, Gamze(1)
- Baranski, Marcin(1)
- Benbrook, Charles(1)
- Bulut, Volkan Numan(1)
- Burdge, Graham C.(1)
- Butler, Gillian(1)
- Calder, Philip C.(1)
- Chatzidimitriou, Eleni(1)
- Cozzi, Giulio(1)
- Duran, Celal(1)
- Eyre, Mick(1)
- Gromadzka-Ostrowska, Joanna(1)
- Hasan Gedikli(1)
- Jordon, Teresa(1)
- Kantekin, Halit(1)
- Kazak, Aysun(1)
- Larsen, Mette Krogh(1)
- Leifert, Carlo(1)
- Niggli, Urs(1)
- Oncu, Emine(1)
- Rembialkowska, Ewa(1)
- Sakowski, Tomasz(1)
- Sanderson, Roy(1)
- Seal, Chris(1)
- Skwarlo-Sonta, Krystyna(1)
- Sotiraki, Smaragda(1)
- Srednicka-Tober, Dominika(1)
- Stefanakis, Alexandros(1)
- Steinshamn, Havard(1)
- Stergiadis, Sokratis(1)
- Stewart, Gavin(1)
- Tüfekçi, Mehmet(1)
- Vayisoglu, Sumbule Koksoy(1)
- Yolcu, Halil(1)
- Çelenk Kaya, Elif(1)
- Özdeş, Duygu(1)
Yayınlar
- Yüksek Lisans TeziAçık Erişim2022Türk siyah ve yeşil çayı ekstraklarının ve bu ekstraklardan yeşil sentez yoluyla üretilen demir nano parçacıklarının bazı gıdalarda aflatoksinlerin azaltılması üzerine bir araştırma
Hasan Gedikli
Aflatoksinler, başlıca Aspergillus flavus ve Aspergillus parasiticus küfleri tarafından oluşturulan toksik maddelerdir. Aflatoksinlerin detoksifikasyonu fiziksel, kimyasal ve biyolojik yöntemler ile gerçekleştirilmektedir. Bu biyolojik yöntemlerde bitkisel ekstrakların kullanımı önemli bir rol oynamaktadır. Bu bitkisel ekstraklardan yeşil sentez yolu ile elde edilen nanoparçacıklar son zamanlarda araştırmacıların dikkatini çekmektedir. Bu araştırmada, Türk siyah ve yeşil çaylarından elde edilen ekstraklar kullanılarak aflatoksinlerin fındık ve fıstık püresindeki azalma seviyeleri incelenmiştir. Siyah ve yeşil çay ekstraklarından yeşil sentez yolu ile demir nanoparçacıklar üretilmiştir. Üretilen bu nanoparçacıklar kullanılarak fındık ve fıstık pürelerinin aflatoksin seviyelerinin azalması amaçlanmıştır. Bu çalışma için kullanılan fındık püresinin aflatoksin düzeyleri aflatoksin B1 için 6.57±0.06 µg/kg ve toplam aflatoksin için 13.03±0.16 µg/kg'dır. Fıstık püresinin aflatoksin düzeyleri aflatoksin B1 için 7.79±0.15 µg/kg ve toplam aflatoksin için 15.21±0.12 µg/kg'dır. Bu çalışma sonucunda, siyah çayın çözünebilir ekstraktı ile muamele edilmiş fındık ve fıstık pürelerinin aflatoksin düzeylerinde %40-50 azalma, yeşil çayın çözünebilir ekstraktı ile muamele edilmiş fındık ve fıstık pürelerinin aflatoksin düzeylerinde %30-45 azalma, siyah çay demiroksit nanoparçacıklar ile muamele edilmiş fındık ve fıstık pürelerinin aflatoksin düzeylerinde %33-48 azalma, yeşil çay demiroksit nanoparçacıklar ile muamele edilmiş fındık ve fıstık pürelerinin aflatoksin düzeylerinde %40-50 azalma gözlenmiştir.
- MakaleAçık Erişim2021Using of iron, vitamin d, multivitamin in pregnant women and the related factors
Vayisoglu, Sumbule Koksoy; Oncu, Emine; Kazak, Aysun; Aktas, Gamze
Objectives: The aim of this study is to determine the frequency of iron, vitamin D and multivitamin supplement usage among pregnant women and the factors associated with it. Methods: This cross-sectional study was conducted between March 15, 2018 and September 30, 2018 among a total of 400 pregnant women by the questionnaire form consisted of 27 questions. Hemoglobin values below 11g/dl were considered as anemia. Results: The mean age of the pregnant women was 28.2±5.2 years, and 170 (42.5%) of them had anemia. Among the pregnant women, 302 (75.5%) had been recommended to use iron, 208 (52.0%) had been recommended to use Vit D and 308 (77.0%) had been recommended to use multivitamin. Among the pregnant women 250 (62.5%) of them use iron, 146 (36.5%) of them use vitamin D and 262 (65.5%) of them use multivitamin. Conclusion: Although programs for iron and vitamin D have been carried out for many years, the use of vitamin D and iron in pregnant women were not at the desired level. Although there is not a routine recommendation, multivitamin use during pregnancy was found to be quite common.
- Derleme MakaleAçık Erişim2016Composition differences between organic and conventional meat: a systematic literature review and meta-analysis
Srednicka-Tober, Dominika; Baranski, Marcin; Seal, Chris; Sanderson, Roy; Benbrook, Charles; Steinshamn, Havard; Gromadzka-Ostrowska, Joanna; Rembialkowska, Ewa; Skwarlo-Sonta, Krystyna; Eyre, Mick
Demand for organic meat is partially driven by consumer perceptions that organic foods are more nutritious than non-organic foods. However, there have been no systematic reviews comparing specifically the nutrient content of organic and conventionally produced meat. In this study, we report results of a meta-analysis based on sixty-seven published studies comparing the composition of organic and non-organic meat products. For many nutritionally relevant compounds (e.g. minerals, antioxidants and most individual fatty acids (FA)), the evidence base was too weak for meaningful meta-analyses. However, significant differences in FA profiles were detected when data from all livestock species were pooled. Concentrations of SFA and MUFA were similar or slightly lower, respectively, in organic compared with conventional meat. Larger differences were detected for total PUFA and n-3 PUFA, which were an estimated 23 (95% CI 11, 35)% and 47 (95% CI 10, 84)% higher in organic meat, respectively. However, for these and many other composition parameters, for which meta-analyses found significant differences, heterogeneity was high, and this could be explained by differences between animal species/meat types. Evidence from controlled experimental studies indicates that the high grazing/forage-based diets prescribed under organic farming standards may be the main reason for differences in FA profiles. Further studies are required to enable meta-analyses for a wider range of parameters (e.g. antioxidant, vitamin and mineral concentrations) and to improve both precision and consistency of results for FA profiles for all species. Potential impacts of composition differences on human health are discussed.
- MakaleAçık Erişim2012Optimization of a new cloud point extraction procedure for the selective determination of trace amounts of total iron in some environmental samples
Duran, Celal; Özdeş, Duygu; Çelenk Kaya, Elif; Kantekin, Halit; Bulut, Volkan Numan; Tüfekçi, Mehmet
A new, simple, and rapid cloud point extraction (CPE) procedure system, combined with flame atomic absorption spectrometry (FAAS), was developed for selective separation, preconcentration, and determination of trace amounts of total iron in some environmental samples. The complexing agent, N,N-(2,2 - (ethane-1,2-diylbis(oxy))bis(ethane-2,1-diyl))bis(2-chloroacetamide) (EDBOCA), is selective at pH 5.0 for only Fe(II) and Fe(III) ions in the presence of Cu(II), Pb(II), Cd(II), Mn(II), Co(II), Cr(III), Cr(VI), Ni(II), Zn(II), Al(III), Mo(VI), Pd(II), Pt(IV), Au(III), and V(V) ions. The procedure is based on the complexation of Fe(III) ions with EDBOCA reagent in the presence of Triton X-114 (TX-114) as a non-ionic surfactant. The optimum conditions for the CPE of Fe(III) ions were investigated with respect to several experimental parameters such as pH of the solution, TX-114 and EDBOCA concentrations, incubation time and temperature, and centrifugation rate and time. The detection limit for Fe(III) ions based on the 3 times the standard deviation of the blanks (N:10) was found to be 1.22 μg L ?1 , while the relative standard deviation (RSD) was 4.2%. Environment Canada TM-25.3 and CRM-SA-C Sandy Soil C, as certified reference materials, were used, and spike tests were applied to validate the method. The method was applied to some real environmental samples to evaluate their total iron levels.