Sürdürülebilir Kalkınma Amaçları
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- MakaleAçık Erişim2025Scopus SJRQ3Technological and nutritional aspects of fresh purslane (Portulaca oleracea L.) in ice cream production
Hezer, Fatma; Gündoğdu, Engin
Purslane (Portulaca oleracea L.) is rich in ω-3 fatty acids, antioxidants, and minerals, and has notable neuroprotective, anti-inflammatory, antimicrobial, antidiabetic, antioxidant, anticancer, and antihypertensive properties. This research evaluated the effect of fresh purslane (FP) on the physicochemical and nutritional properties of ice cream, including α-linolenic acid (ALA; 18:3; ω-3), mineral content, and antioxidant properties, along with sensory characteristics. FP was added at 0, 5, 10, and 15% (w/w) levels. The addition of FP significantly increased the iron (Fe), calcium (Ca), copper (Cu), sodium (Na), oleic acid (OA), and ALA contents (P < 0.05). FP also increased the first dripping and complete melting times, while decreasing overrun and viscosity. Total antioxidant capacity (TAC) remained unchanged (P > 0.05), but total phenolic content (TPC) and 2,2-diphenyl-1-picryl-hydrazyl (DPPH) radical scavenging activity significantly increased (P < 0.01). Thirty-one volatile compounds were identified, with increases in octadecane, dodecane, and 2-hexenal concentrations due to FP addition. Although the addition of FP improved the ALA content and antioxidant properties, sensory results showed that FP over 5% (w/w) lowered taste and general acceptability scores. Thus, using 5% of FP in ice cream is optimal for enhancing nutritional properties.
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İncele - 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.
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İncele - Yüksek Lisans TeziAçık Erişim2022Robinia pseudoacacia ve Robinia hispida bitki özütlerinin biyolojik aktivitelerinin, fenolik ve mineral bileşimlerinin araştırılması
Betül Kara
Diyabet hastalığı dünyada en sık rastlanılan hastalıklar arasındadır. Organizmada oksidan ve anti-oksidan sistemler arasındaki dengenin oksidanlar lehine bozulmasıyla oluşan oksidatif stres diyabet hastalığının nedenleri arasındadır. Bununla birlikte, karbonhidrat yıkım mekanizmasında görevli olan α-amilaz ve α-glukozidaz enzimlerinde oluşan değişiklikler de diyabete yol açar. Bu çalışmada, halk arasında beyaz akasya ve pembe akasya olarak bilinen Robinia pseudoacacia ve Robinia hispida bitkilerinin farklı çözücü ve konsantrasyonlarda hazırlanan toprak üstü kısımlarına ait özütleri kullanılmıştır. Bu özütlerde TPC, TFC, DPPH ve ABTS, FRAP, CUPRAC metotları ile antioksidan aktiviteleri ve α-glukozidaz inhibisyonu metodu ile antidiyabetik aktiviteleri belirlenmiştir. Kromatografik LC-MS/MS analizi ile bitkilerdeki fenolik bileşikler ve miktarları karşılaştırılmıştır. ICP-MS analizi ile mineral içeriği belirlenmiştir. Ayrıca bitki özütlerinin renk analizi yapılmıştır. Bitki özütlerinin içeriği fenolik ve flavonoid madde açısından farklılık göstermekle birlikte, çözücü tipi ve konsantrasyonunun içeriğin belirlenmesinde önemli bir etken olduğu görülmüştür. İki bitki türü karşılaştırıldığında ise pembe akasya çiçek ve yapraklarına ait özütler TPC, TFC, FRAP, CUPRAC, ABTS ve DPPH açısından daha iyi aktivite sergilemiştir. Enzim inhibisyonu çalışmasında en yüksek aktiviteyi pembe akasya çiçek özütleri göstermiştir. Mineral analizi sonuçlarında özütlerde en yüksek miktarda bulunan element potasyum olarak bulunmuştur. Biyolojik olarak aktif özütlerin tanımlanması, temel biyolojik bilimler, farmasötik uygulamalar ve gelecekteki araştırmalar için çok önemlidir.
- MakaleYalnız künye2009Scopus SJRQ4Chemical contents of red clover genotypes on crop improvement systems as livestock feed
Yolcu, Halil; Tavlas, Ayten; Tan, Mustafa; Gunes, Adem
A field experiment was conducted in 2000-2001 at the Research Station of East Anatolia Agricultural Research Institute in Pasinler of Erzurum province in Turkey. In this study, 25 red clovers (Trifolium pratense L.) genotypes were evaluated in terms of chemical contents for animal feeding in the 2 years results. The red clover genotypes were sown in the spring of 2000. The experiment was designed a randomized complete block with replicated 4 times. The genotypes were harvested in 50% flowering once in 2000 and 3 times in 2001. There were significant differences in N (p<0.05), Mg (p<0.05), Zn (p<0.05), Fe (p<0.05), Mn (p<0.01) and Cu (p<0.01) contents but no in Na content among the red clover genotypes. According to 2 years results, especially L-818 line and Xiashao cultivar in N; L-1881 and L-812 line in Mg; Redwent cultivar, L-77, L-l 922 lines and Lucrun cultivars in Zn; L-77 line, Redwent cultivar, L-812, L-1922 lines and Lucrun cultivar in Fe; L-79 line, Redwent cultivar and L-77 line in Mn; L-79 line, Redwent cultivar and L-77 line in Cu had higher chemical contents than the others for animal feeding. The genotypes rich in terms of chemical content can be successfully used to meet the requirement the forage quality of animal and to gain new quality red clover genotypes for animal nutrition.
AtıfScopus5WoS4İncele - MakaleYalnız künye2009Scopus SJRQ4Evaluation of annual legumes and barley as sole crops and intercrop in spring frost conditions for animal feeding II. Mineral composition
Yolcu, Halil; Gunes, Adem; Turan, Metin
Sole grass pea (Lathyrus sativus L.), sole common vetch (Vicia sativa L.), sole barley (Hordeum vulgare L.), common vetch + barley intercrop, common vetch (I) and barley (I) in terms of mineral contents were assessed in the present study for animal feeding. Common vetch + barley intercrops were separated as common vetch (called as common vetch I) and barley (called as barley I). The experiment was designed in a factorial arrangement of a randomized complete block design with 3 replications and carried out at the research station at Kelkit Aydin Dogan Vocational Training School, Gumushane University, in 2006 and 2007. All the plants had important potential in terms macro and micro mineral contents in animal feeding. There were significant differences between years in Mg, Ca, P, Mn, Fe and Cu contents. According to the results, sole grass pea, sole common vetch and common vetch (I) in Mg, sole grass pea, common vetch (I) and sole common vetch in Ca, common vetch (I), sole grass pea and sole common vetch in Mn and sole barley and sole grass pea in Cu were rich for animal feeding. If farmers want rich forage in terms of Mg, Ca and Mn, they should select sole grass pea and sole common vetch cultivation. If farmers want rich forage in terms of Cu, they should choose sole grass pea and sole barley cultivation.
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