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• MakaleAçık Erişim2026/r/gumushane/10552
  In Vitro Antioxidant, Antibacterial, and Cholinesterase-Inhibitory Properties of an AqueousEuphorbia macrocladaRoot Extract Obtained by Ultrasound-Assisted Extraction

  Gül, Abdulkadir; Yilmaz, Firat; Topal, Fevzi; Özgen, Inanc; Aydogmus, Ercan; Arslanoglu, Hasan

  In the present study, the aqueous extract obtained from the roots of Euphorbia macroclada via ultrasound-assisted extraction (Ult-ER) was evaluated for its anticholinesterase (AChE and BChE), antioxidant, and antibacterial activities. While the extract exhibited weak inhibition against AChE (IC50: 507.69 +/- 17.95 mg/mL), it showed relatively greater inhibitory activity against BChE (IC50: 22.41 +/- 0.49 mg/mL). In antioxidant assays, Ult-ER exhibited measurable antioxidant responses, with DPPH and ABTS(+) radical-scavenging capacities of 18.33 +/- 0.49 and 119.59 +/- 1.86 mg TE/L, respectively. Its Fe-3(+) and Cu-2(+) reducing capacities were 128.51 +/- 12.57 and 670.33 +/- 11.59 mg TE/L, respectively. The total phenolic and flavonoid contents were 84.80 +/- 3.31 mg GAE/g and 60.67 +/- 2.29 mg QE/g, while the total antioxidant capacity was 9.78 +/- 0.44 mg TE/g and 15.62 +/- 1.85 mg BHAE/g. In the antibacterial evaluation, Ult-ER at the highest tested concentration of 8 mg/mL exhibited inhibitory activity against all tested strains, including Enterococcus faecalis ATCC 29212, Staphylococcus aureus ATCC 25923, Escherichia coli ATCC 25922, and Pseudomonas aeruginosa ATCC 27853, whereas no detectable inhibition was observed at lower concentrations.

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• MakaleAçık Erişim2026/r/gumushane/13899
  Impact of sprouting pretreatment on physicochemical properties and in vitro digestibility of buckwheat milk

  Tunç, Merve Tuğçe; Yılmaz, Fırat; Akdoğan, Arda; Atalar, İlyas; Odabaş, Halil İbrahim

  BACKGROUND: Buckwheat is a strategic raw material for plant-based milk production due to its gluten-free nature and rich bioactive profile. However, antinutritional factors and starch structure limit the nutritional quality and technological properties of such beverages. This study aims to investigate the effects of sprouting pretreatment (0, 24, 48, and 72 h) on the physicochemical properties, rheological behavior, phytic acid content, and in vitro protein/phenolics digestibility of buckwheat milk. RESULTS: As the sprouting duration increased, the viscosity of buckwheat milk decreased from 31.42 to 15.42 mPa s (at 72 h) due to the enzymatic hydrolysis of starch and proteins. Rheological analysis revealed that all samples exhibited weak gel behavior. Color analysis showed a decrease in lightness (L*) while redness (a*) and yellowness (b*) values significantly increased with sprouting. The results showed that sprouting significantly reduced phytic acid content, reaching its minimum at 72 h. The highest in vitro protein digestibility was observed at 24 h of sprouting, after which a relative decline occurred due to the formation of protein–polyphenol complexes and metabolic amino acid utilization. Furthermore, total phenolic content, flavonoid content, and antioxidant capacities measured after in vitro digestion were substantially higher in sprouted samples, especially at 48 and 72 h, than in the control. CONCLUSION: The results indicate that a sprouting duration of 48 h represents an optimal balance for the physical stability and nutritional enhancement of buckwheat milk. At this stage, significant increases in bioaccessible phenolics were achieved while maintaining a stable colloidal structure.

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• MakaleAçık Erişim2026/r/gumushane/13529
  Thermochemical Valorization of Silkworm Feeding Waste: Chemical Characterization and Biological Activities of the Pyrolysis-Derived Liquid Fraction

  Karan, Halil; Yıldırım, Aybeniz; Yılmaz, Fırat; Özgen, İnanç; Aydoğmuş, Ercan; Gül, Abdulkadir

  Silkworm-rearing residues are an underused biomass resource that can be converted into value-added products. In this study, a condensable liquid product (SWP-Liq) was produced from these residues by pyrolysis at 325 ± 5 °C and evaluated for its chemical composition and in vitro biological activities. SWP-Liq yielded phenolic-, flavonoid-, and triterpenoid-equivalent values of 218.47 ± 22.40 mg GAE/g, 79.13 ± 3.55 mg QE/g, and 55.54 ± 6.15 mg EE/g, respectively. The ABTS•+ assay showed a higher radical-scavenging response than DPPH, while Fe3+- and Cu2+-reducing activities were also observed. SWP-Liq inhibited 5-LOX with an IC50 of 33.05 ± 1.10 µg/mL, whereas α-glucosidase inhibition was weaker. Antibacterial activity against all four tested bacterial species was observed at 8 mg/mL but not at 4 mg/mL. Targeted LC–MS/MS quantified five phenolic constituents, with p-coumaric acid (1599.71 µg/g), chlorogenic acid (871.43 µg/g), and ferulic acid (285.50 µg/g) being the most abundant. Overall, these findings support the further investigation of silkworm feeding waste as a feedstock for thermochemical valorization into chemically and biologically evaluable bio-based fractions.

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• MakaleAçık Erişim2026/r/gumushane/13488
  Impact of cooking methods on PAH formation in traditional Akçaabat meatballs

  Bostan, Sinan; Gül, Abdulkadir; Karpuz, Ömer; Baltaci, Cemalettin; Yılmaz, Fırat

  Akçaabat meatballs, a traditional and commercially important Turkish meat product, are widely consumed and typically prepared using high-temperature cooking methods that may promote the formation of polycyclic aromatic hydrocarbons (PAHs). This study aimed to evaluate the effect of different cooking techniques, including pan cooking without added oil (dry pan cooking), electric grilling, oven baking, charcoal barbecue, and hazelnut shell charcoal barbecue, on PAH formation in Akçaabat meatballs. Samples obtained from eight different producers were analyzed for selected chemical properties and PAH contents using HPLC-FLD. While basic compositional characteristics varied among samples, the most significant differences were observed in PAH levels depending on the cooking method. The sum of four priority PAHs (∑PAH4) ranged between 7.70 and 112.38 µg/kg across all treatment s. Among the cooking methods, barbecue applications (charcoal and hazelnut shell charcoal) resulted in the highest PAH levels, frequently exceeding regulatory limits. In contrast, electric grilling produced the lowest PAH concentrations and showed the highest compliance with food safety standards. These findings demonstrate that cooking method plays a critical role in PAH formation and highlight the importance of selecting appropriate cooking techniques to minimize health risks. In this context, electric grilling can be considered a safer alternative, whereas traditional charcoal-based cooking methods may pose a significant risk in terms of PAH exposure.

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• MakaleAçık Erişim2026/r/gumushane/12158
  Valorization of pomegranate peel waste through pyrolysis-liquid-assisted ultrasound extraction: antioxidant, antibacterial and targeted phytochemical characterization

  Gül, Abdulkadir; Aydoğmuş, Ercan; Özgen, İnanç; Yılmaz, Fırat; Deniz, Sermin; Arslanoğlu, Hasan

  Background: Pomegranate (Punica granatum L.) peel is a phenolic-rich processing by-product, but its valorization commonly relies on conventional solvents. This study examined an integrated approach in which pomegranate peel pyrolysis liquid (PP-PL) was repurposed as the extraction medium for ultrasound-assisted extraction (UAE) of the same biomass. The methodological originality lies specifically in using biomass-derived PP-PL in UAE. Results: PP-PL-assisted extract (PP-E) and an aqueous control extract (AQ-E), prepared from the same peel batch under identical UAE conditions, were compared. The apparent gravimetric recovery of PP-E was 202.5 g kg−1. PP-E showed approximately two-fold higher total phenolic and flavonoid contents than AQ-E. In vitro agar well diffusion screening revealed the largest inhibition zone for PP-E against Staphylococcus aureus at 80 g L−1 (22.65 ± 1.50 mm), whereas AQ-E produced no detectable inhibition zones against the tested strains at the same concentration. PP-E achieved DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS+ (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) radical-scavenging values of 92.42 ± 0.25% and 97.00 ± 0.17%, respectively, and showed pronounced total antioxidant capacity and iron(III) ion (Fe3+)- and copper(II) ion (Cu2+)-reducing capacities. Targeted liquid chromatography–tandem mass spectrometry (LC–MS/MS) using authentic standards quantified six phenolics, with ellagic acid as the predominant analyte (2015.10 mg kg−1 extract). Conclusion: Integration of pomegranate peel pyrolysis with PP-PL-assisted UAE generated an extract exhibiting in vitro antioxidant properties and antibacterial potential in agar well diffusion screening, providing an alternative route for pomegranate peel valorization. This strategy supports the further development of biomass-derived extraction media for recovering value-added compounds from agro-industrial residues.

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• MakaleAçık Erişim2026/r/gumushane/12105
  Investigation of the enzyme-inhibitory, antibacterial, and anticancer properties of metal phthalocyanines

  Topal, Meryem; Topal, Fevzi; Yilmaz, Fırat; Bulut Atalay, Esra; Koçyiğit, Ümit Muhammet; Güzel, Emre

  In this study, the enzyme inhibitory, antibacterial, and anticancer activities of a phthalonitrile derivative and its metal phthalocyanines (Pcs; indium, zinc, copper, cobalt, and manganese; 1–6) were investigated. The cobalt and manganese Pcs were synthesized for the first time in this study. The inhibitory activities of the symmetric Pcs, which were expected to interact with acetylcholinesterase (AChE) and butyrylcholinesterase (BChE) via their 4-(isopropylbenzyl)oxy substituents through host–guest interactions, were investigated. More selective inhibition of AChE than BChE was observed for these compounds. For AChE, CoPc was identified as the most potent inhibitor (IC50 = 14.81 nM), whereas for BChE, InPc was identified as the most potent inhibitor (IC50 = 56.35 nM). The Ki values indicated that most compounds exhibited competitive inhibition; copper phthalocyanine (CuPc) showed particularly strong inhibition against AChE (Ki = 3.08 nM ± 1.12), whereas the lowest Ki value against BChE was observed for MnPc (Ki = 25.98 ± 1.97 nM). Most compounds exhibited competitive inhibition; however, CuPc showed competitive inhibition toward AChE but a noncompetitive inhibition pattern toward BChE. Dual inhibition of AChE and BChE by these compounds may be promising for addressing cholinergic deficits associated with Alzheimer’s disease. In addition, the acceptability of compounds 1–6 with respect to pharmacological drug-likeness criteria was assessed based on predicted absorption, distribution, metabolism, excretion (ADME) outcomes. In antibacterial tests, varying levels of inhibition were observed against selected bacterial strains. In anticancer assays, all compounds exhibited high cytotoxicity against the MCF-7 breast cancer cell line. Higher antiproliferative activity was observed for CuPc than for the other compounds. Morphological changes were induced in cancer cells by CuPc and MnPc. Overall, these compounds may have potential as enzyme inhibitors and as antibacterial and anticancer agents.

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• MakaleAçık Erişim2025/r/gumushane/19792
  Sensory and physicochemical characteristics of mulberry leathers enriched with sesame, almond, sunflower seeds, coconut, and peanut

  Küçük, Murat; Baltaci, Cemalettin; İlyasoğlu, Huri; Karpuz, Omer; Yilmaz, Firat; Kılınç, Kagan; Güler, Burak; Topkaya, Gamze

  This study aimed to investigate the utilization of sesame, sunflower seed, almond, peanut, and coconut as condiments for the enrichment of mulberry leather, known locally as mulberry pestil. The investigation involved a comprehensive analysis encompassing proximate composition, mineral content, color, physicochemical, and sensory properties. The studied parameters of enriched samples were compared with those of the plain sample. Employing multivariate statistical techniques enabled the differentiation of the enriched leather samples. Consequently, the leather samples were categorized into three groups by the principal component analysis according to their physicochemical and chemical attributes. Strong positive correlations were observed among the studied parameters, as indicated by Spearman's rank correlation coefficients. The physicochemical and chemical properties of enriched samples exhibited substantial variability. The enriched products had abundant calcium, potassium, magnesium, iron, and zinc levels. These findings revealed that incorporating these condiments enhanced the nutritional values of leather samples, especially in terms of minerals. 100 g of the enriched mulberry leathers had 68.0-70.7 g of carbohydrate, 4.6-5.7 g of protein, 3.6-5.9 g of fat, and 336-359 kcal of energy value. The enriched products might be proposed to provide nutrients and energy in emergencies, especially for adolescents and people affected by disasters.

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• MakaleAçık Erişim2025/r/gumushane/19647
  Exploring the Antioxidant and Neuroprotective Potential of Muscari armeniacum: Phenolic Profiling and Enzyme Inhibition

  Topal, Fevzi; Menevseoglu, Ahmed; Topal, Meryem; Yilmaz, Firat

  This study aimed to investigate the antioxidant and enzyme inhibitory properties of Muscari armeniacum, a plant native to Türkiye, which is known for its bioactive compound content. Ethanol extracts of Muscari armeniacum were prepared and analyzed using a variety of bioanalytical methods to assess its potential health-promoting properties. The antioxidant capacity was evaluated through Fe³⁺-Fe²⁺ reduction capacity, CUPRAC, DPPH, and ABTS radical scavenging activities. Additionally, the total phenolic and flavonoid contents of the extracts were determined, as these compounds are critical indicators of antioxidant potential. The antioxidant activity of Muscari armeniacum was compared with five standard antioxidants commonly used for benchmarking: BHA, α-tocopherol, BHT, trolox, and ascorbic acid. The extract demonstrated a high flavonoid content (23.24 µg QE/mg extract) and a significant amount of phenolics (14.38 µg GAE/mg extract), with the flavonoid content being particularly noteworthy. In addition to its antioxidant properties, the enzymatic activity assays revealed that the extract significantly inhibited acetylcholinesterase (AChE) and butyrylcholinesterase (BChE) enzymes, which are associated with neurodegenerative diseases such as Alzheimer’s. The IC₅₀ values were determined to be 54.14 mg/mL (R² = 0.9695) for AChE and 58.73 mg/mL (R² = 0.9609) for BChE, indicating moderate enzyme inhibition. These results suggest that Muscari armeniacum could serve as a valuable source of bioactive compounds with significant antioxidant and enzyme inhibitory activities. Its potential applications in the treatment of oxidative stress-related diseases and neurodegenerative disorders make it a promising candidate for further pharmacological studies. This research underscores the importance of exploring native plants for their medicinal and therapeutic potential, contributing to the development of alternative treatments for challenging health conditions.

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• MakaleAçık Erişim2025/r/gumushane/19636
  Investigation of Microbial and Physicochemical Quality of Hamsiköy Rice Pudding: A Comparative Study on Baked and Non-Baked Samples

  Yilmaz, Firat; Ordu, Gülsüm

  The study examines the microbial and physicochemical properties of Hamsiköy rice pudding, comparing non-baked and baked samples. Microbiological analyses revealed notably higher counts of total aerobic mesophilic bacteria (TAMB), psychrophilic bacteria, and lactic acid bacteria (LAB) in non-baked samples, with TAMB and LAB reaching 5.69 log cfu/g and 6.06 log cfu/g, respectively. Conversely, the baking process led to a decline in microbial load, as evidenced by the lower counts observed in the baked samples. additionally, chemical analyses revealed that the baked samples exhibited higher dry matter, fat, and protein content compared to the non-baked samples. Additionally, the cooked rice pudding samples had lower L* values, indicating a* darker colour. Despite some variations, the chemical properties observed in this study are generally consistent with those reported in previous studies. The study concludes that the baking process enhances the microbiological and physicochemical quality of Hamsiköy rice pudding, thus making it a a product with enhanced safety and quality. Hydroxymethylfurfural (HMF), an indicator of heat treatment, was analyzed as well and was found to be higher in baked samples. Colour parameters (L*, a*, b*) revealed darker appearance in baked samples, aligning with consumer expectations for traditional Hamsiköy rice pudding.

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• MakaleAçık Erişim2025/r/gumushane/14146
  Incorporation of ultrasound-assisted treatment in cheese to accelerate ripening of Kaşar cheese: Changes in cheese microbiota, proteolysis, enzyme activities and volatile profiles

  Yılmaz, Fırat; Dağdemir, Elif; Hayaloğlu, Ali Adnan

  This study aimed to assess the impact of using LAB strains (Lactobacillus helveticus DPC 4571 and Lactobacillus casei ATCC 334) directly or after sonication on the quality and ripening of Kaşar cheese. Experimental cheeses were produced with a combination of cheese starters (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus), adjuncts and sonicated cultures. The cheeses showed remarkable variations in titratable acidity and pH. The bacterial counts showed that sonication was effective on adjunct cultures, causing faster and stronger autolysis of L. helveticus DPC 4571 and an increase in L. casei ATCC 334 during ripening. Cheeses containing adjunct cultures exhibited higher proteolysis, with increased hydrolysis of αs1- and β-caseins. Aminopeptidases activities increased during ripening by adjuncts and sonicated-adjunct cultures. The use of adjunct culture resulted in a greater increase in the free amino acid content. Adjuncts and sonicated-adjunct cultures increased both the quantity and diversity of some volatiles. In conclusion, the inclusion of sonicated culture in the starter system offered a potential approach to accelerate cheese ripening and improve cheese quality.

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