Sürdürülebilir Kalkınma Amaçları

• 1

Yazarlar

• Yildiz, Hilal(2)
• Cetin, Bulent(1)
• Dzubur, Ahmed(1)
• Ercisli, Sezai(1)
• Hadziabulic, Semina(1)
• Karatas, Neva(1)
• Kavaz, Arzu(1)
• Okcu, Zuhal(1)
• Sengul, Memnune(1)
• Şengül, Memnune(1)

• MakaleYalnız künye2014Scopus SJRQ3/r/gumushane/15475
  Antioxidant 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.

  AtıfScopus1

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• MakaleAçık Erişim2014Scopus SJRQ1/r/gumushane/13232
  The 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.

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  AtıfScopus58·WoS50·OpenAlex66

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