Sürdürülebilir Kalkınma Amaçları

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• MakaleAçık Erişim2026/r/gumushane/13673
  Effect of sloe berry (Prunus spinosa L.) powder addition on physicochemical, rheological, antioxidant, and sensory properties of stirred yoghurt: a multivariate approach

  Yeniçeri, Esra; Ürkek, Bayram; Şengül, Mustafa

  In this study, stirred yogurt was produced using sloe berry powder at different ratios (0, 2, 4, 6, and 8%) and stored for 21 days. The effect of sloe berry powder addition on physicochemical properties was limited, whereas the effect of storage period was more pronounced. Lactic cocci and lactic bacilli counts ranged between 7.78–8.93 log CFU/g and 6.19–9.13 log CFU/g, respectively. Yeast and mold were detected in all samples after 14 days of storage. All color parameters were significantly affected by sloe berry powder addition (p <.001), whereas storage period had no significant effect (p >.05). Total phenolic content and antioxidant capacity increased with increasing levels of sloe berry powder. Only the potassium (K) content was affected by the addition of sloe berry powder. Viscosity and consistency values increased in yogurts containing 6% and 8% sloe berry powder on days 14 and 21 of storage. Sensory scores decreased in all samples at the end of storage. Principal component and correlation analyses indicated that the addition of sloe berry powder and storage period exerted distinct effects on the evaluated parameters. Overall, sloe berry powder can be considered a promising ingredient for the development of nutritional and functional stirred yogurt.

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• MakaleAçık Erişim2019/r/gumushane/10512
  Anticholinergic, antidiabetic and antioxidant activities of cinnamon (cinnamomum verum) bark extracts: polyphenol contents analysis by LC-MS/MS

  Gulcin, Ilhami; Kaya, Ruya; Goren, Ahmet C.; Akincioglu, Hulya; Topal, Meryem; Bingol, Zeynebe; Cakmak, Kader Cetin; Sarikaya, Sevim B. Ozturk; Durmaz, Lokman; Alwasel, Saleh

  Ethanolic (EEC) and aqueous (WEC) extracts of cinnamon (Cinnamomum verum) were evaluated for their antioxidant profiles by eight distinguished bioanalytical antioxidant methods. Their inhibitory effects were tested against some enzymes including acetylcholinesterase, butyrylcholinesterase, alpha-glycosidase and alpha-amylase, which linked to different diseases. Additionally, the antioxidant properties were determined and polyphenolic compositions of the both extracts were evaluated by LC-MS/MS analysis. According to the LC-MS/MS experiments, thirteen compounds were found in WEC and EEC. Also, p-hydroxybenzoic acid (321.1 mg/kg extract), p-coumaric acid (291.4 mg/kg extract), and pyrogallol (142.4 mg/kg extract) were found to be the most abundant ingredients in the WEC. On the other hand, pyrogallol (264.3 mg/kg extract), ferulic acid (224.7 mg/kg extract) and p-coumaric acid (170.2 mg/kg extract) were found as the most plentiful chemicals in the EEC. For the estimation of the antioxidant capacities of the both extracts (WEC and EEC), DPPH center dot and ABTS(center dot+) scavenging activities, as well as Fe3+-Fe2+, and Cu2+-Cu+ reducing assays were studied. The IC50 values of the WEC and EEC indicated that they were potent effective DPPH center dot (21. 25 and 15.71 mu g/mL) and ABTS(center dot+) (6.52 and 5.79 mu g/mL) scavengers, as well as AChE (221.33 and 110.26 mu g/mL), BChE (461.69 and 94.93 mu g/mL), alpha-glycosidase (206.86 and 220.00 mu g/mL) and alpha-amylase (189.86 and 200.86 mu g/mL) inhibitors. As a conclusion, both EEC and WEC had rich phenolic contents and demonstrated effective anticholinergic, antidiabetic and antioxidant effects.

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• MakaleAçık Erişim2019/r/gumushane/15194
  Anticholinergic and antidiabetic effects of isoeugenol from clove (Eugenia caryophylata) oil

  Topal, Fevzi

  Isoeugenol (2-methoxy-4-(prop-1-en-1-yl)phenol), a component of from clove (Eugenia caryophylata) oil, is a starting material for both the biotechnological and synthetic production of vanillin and vanillic acid. In this article, the isoeugenol showed excellent inhibitory effects against some metabolic enzymes such as acetylcholinesterase (AChE) enzymes, α-glycosidase, and α-amylase. Isoeugenol has the IC50 values of 411.5 for α-amylase, 19.25 nM for α-glycosidase and 77.00 nM for AChE. Ki values of isoeugenol were found as 21 ± 9 nM and 16 ± 3 nM against α-glycosidase and AChE, respectively. On the other hand, tacrine as standard AChE inhibitor exhibited IC50 value of 20.38 nM. α-Glycosidase inhibitors, commonly referred to as starch blockers, are anti-diabetic drugs that help reduce edible blood glucose levels. AChE inhibitors are used for the treatment of some neurologic degenerational diseases, which involve Alzheimer’s disease. Also, there is a growing interest and the need to search for newer effective and safe AChE, α-amylase, and α-glycosidase inhibitors for the treatment of some metabolic disorder.

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• MakaleAçık Erişim2019/r/gumushane/15027
  The inhibition profile of sesamol against α-glycosidase and acetylcholinesterase enzymes

  Topal, Meryem

  Sesamol (1,3-benzodioxol-5-ol) is found in the oilseed product, sesame. In our study, the inhibitory effects of sesamol compound on acetylcholinesterase and α-glycosidase enzymes were evaluated. Another aim of this study was to compare the inhibitory effects of sesamol to acarbose for α-glycosidase enzyme and tacrine for acetylcholinesterase (AChE). Sesamol exhibited non-competitive inhibition for both metabolic enzymes. IC50 values for AChE and α-glycosidase enzymes were calculated as 86.63 nM and 99.00 nM, respectively. On the other hand, Ki values were calculated as 46.68 nM and 75.33 nM for AChE and α-glycosidase enzymes, respectively. According to the obtained results showed effective inhibition at low concentrations.

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• MakaleAçık Erişim2018/r/gumushane/12993
  Purification and selected biochemical properties of peroxidase from cress (Lepidium sativum sub sp. sativum)

  Altay, Ahmet; Koktepe, Tubanur; Durmaz, Lokman; Topal, Fevzi; Gülçin, İlhami; Köksal, Ekrem

  Cress (Lepidium sativum) is an annual herb from Brassicaceae family, and in some regions. It is known as peppergrass, garden cress, garden pepper-cress, pepperwort, or poor man’s pepper. Cress is an important medicinal plant in some countries including Turkey. This plant has major scientific and therapeutic significance. Peroxidase (POD, E.C.1.11.1.7) is an oxidor-eductase enzyme produced by a number of organisms. In this study, POD enzyme was purified from cress by ammonium sulphate precipitation, gel filtration, and CM-Sephadex ion-exchange chromatographies. K m and V max values were calculated from the Lineweaver-Burk graph for H 2 O 2 and guaiacol substrates and the substrate specificity of POD was investigated. The results showed that substrate specificity of H 2 O 2 is better than substrate specificity of guaiacol for this enzyme. The inhibition effects of three cations (Al 3+ , Cu 2+ , and Cr 3+ ) and one organic compound of cetyl trimethylammonium bromide were performed and their inhibition types were determined. Finally, optimum pH, optimum temperature, optimum ionic strength, and stable pH were determined.

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• MakaleAçık Erişim2016/r/gumushane/14996
  Investigation of Hydroxymethylfurfural Formation in Herle

  Baltacı, Cemalettin; Ilyasoglu, Huri; Gundogdu, Ali; Ucuncu, Osman

  Mulberry pestil and köme are Turkish traditional foods made from herle. Browning leads to quality losses in the herle, and its products. In this study, the effect of thermal treatment on the hydroxymethylfurfural formation and color values in the herle was evaluated. The herle samples were kept at different temperatures (60–110°C) and times (2–6 h). The hydroxymethylfurfural formation was found to increase with increasing time and temperature. The legal limit for hydroxymethylfurfural in the pestil (50 mg/kg) was exceeded at temperatures above 90°C. The lightness (L* value) of the sample decreased with the thermal treatment, indicating browning.

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• MakaleAçık Erişim2015/r/gumushane/15354
  Changes in sterol composition of hazelnut during fruit development

  Ilyasoglu, Huri

  Hazelnut is a valuable source of fat-soluble bioactive components. Among the fat-soluble bioactive components, phytosterols have gained much interest due to their cholesterol reducing properties. This study presents the evaluation of changes in the sterol composition of Turkish hazelnut cultivars (Tombul, Palaz, and Sivri) during fruit development. Three major sterols (β-sitosterol, campesterol, and Δ5-avenasterol), and five minor sterols (clerosterol, brassicasterol, stigmasterol, Δ7-stigmastenol, and Δ7-avenasterol) were detected in all hazelnut cultivars during all stages. The total sterol contents of Turkish hazelnut cultivars reached the maximum values at the early stage and a significant reduction in the total sterol content occurred at the harvest stage.

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• MakaleYalnız künye2015/r/gumushane/13138
  Effect 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.

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• MakaleAçık Erişim2014/r/gumushane/15536
  Dynamic mechanical spectra of selected turkish honeys: Construction of predictive models for complex viscosity using two different nonlinear modeling techniques

  Kayacier, Ahmed; Yüksel, Ferhat; Karaman, Safa

  Dynamic oscillatory shear rheological characteristics of honey samples from different floral sources were evaluated using frequency sweep test and stress sweep test at three different temperatures (10, 15, and 20°C). All honey samples showed liquid-like behavior because the loss modulus was significantly greater than the elastic modulus. Pine honey showed the highest complex viscosity (86.33 Pa s at 10°C), while the lowest complex viscosity was observed in citrus honey (22.15 Pa s) at the same temperature. Temperature dependency of complex viscosity of honey samples was modeled by Arrhenius model and activation energy values of honeys ranged from 83.13 to 97.46 kJ/mol. An efficient predictive model for complex viscosity values of honeys was constructed using adaptive neuro fuzzy inference system that showed satisfactory prediction performance with high coefficient of determination (0.995) and low root mean square error (0.04) in the validation period compared to artificial neural networks.

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• MakaleAçık Erişim2014/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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