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• MakaleAçık Erişim2026/r/gumushane/19416
  Comparative evaluation of bioactive properties of Philadelphus coronarius leaf and flower extracts: Antioxidant and enzyme inhibitory activities

  Burnaz, Nesibe Arslan; Zemzemoglu, Tuba Eda Arpa

  This study comparatively evaluated the bioactive properties of Philadelphus coronarius leaf and flower extracts, focusing on phenolic composition, antioxidant capacity, and enzyme inhibitory activities. Plant materials were collected, dried, powdered, and extracted using 80% ethanol via ultrasound-assisted extraction. Total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activities (ABTS, DPPH, and FRAP assays) were determined, along with α-glucosidase and acetylcholinesterase inhibitory activities. The leaf extract exhibited significantly higher phenolic and flavonoid contents (4082.81 mg GAE/100 g DW and 3444.17 mg CE/100 g DW, respectively) compared to the flower extract (1864.06 mg GAE/100 g DW and 869.17 mg CE/100 g DW). Similarly, the antioxidant capacities (DPPH, ABTS, and FRAP values) of the leaf extract were found to be significantly higher than those of the flower extract. In enzyme inhibition studies, the leaf extract demonstrated stronger α-glucosidase inhibitory activity (IC50: 0.0211 mg/mL) than the flower extract (IC50: 0.0523 mg/mL). In contrast, acetylcholinesterase inhibition was similar for both extracts. Overall, the findings indicate that P. coronarius leaves possess a strong bioactive potential, particularly in terms of phenolic compounds, antioxidant capacity, and α-glucosidase inhibitory activity. Therefore, the leaf part of this species may be considered a promising natural source of antioxidants and functional bioactive compounds.

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• MakaleYalnız künye2026/r/gumushane/14230
  Potential of bee products for enrichment of herbal tea: using response surface methodology

  Ilyasoğlu, Huri; Arpa Zemzemoğlu, Tuba Eda; Arslan Burnaz, Nesibe

  Purpose: There has been an increasing demand for food and beverage products enriched with bee products due to their valuable nutrients and bioactive compounds. This study was designed to assess the feasibility of enriching herbal tea infusions with bee products (honey and bee pollen), and to optimize formulation parameters using response surface methodology (RSM). Methods: The effects of the honey level of bee products (HLBP; 10–90 g/100 g) and the level of non-tea substances (LNTS; 1–5 g/100 mL) on the general acceptability, total glucose and fructose (TGF), total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity of the herbal tea infusions were investigated using RSM. Results: HLBP showed a positive impact on the general acceptability and TGF, but a negative impact on the TPC, while the LNTS had a positive impact on the TGF and TPC. At the optimized enrichment conditions, the response to honey–bee pollen differed markedly between the two matrices: linden tea demonstrated significantly higher functional enhancement (TPC, TFC, and antioxidant activity) compared to the control, whereas sage tea exhibited relatively stable functional values. Sensory responses also differed, with linden formulations showing a significant decrease in general acceptability at lower HLBP levels, while sage formulations maintained relatively stable sensory scores. Conclusion: Overall, the findings indicate that the effects of honey–bee pollen enrichment on herbal tea beverages depend on the tea matrix and require optimization, as increasing functional properties may compromise sensory acceptability, particularly in linden tea, whereas sage tea showed comparatively similar responses to the control.

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• MakaleYalnız künye2026/r/gumushane/13591
  5-Hydroxymethylfurfural and furfural levels in non-alcoholic beverages: a survey of product types

  Arslan Burnaz, Nesibe; Baltacı, Cemalettin; İlyasoğlu, Huri

  Toxic furanic compounds such as 5-hydroxymethylfurfural (HMF) and 2-furfural (F) can form during the processing and storage of non-alcoholic beverages (NABs). This study aimed to determine the levels of HMF and F in a wide range of NAB categories, including fruit juices and nectars, carbonated soft drinks, non-carbonated soft drinks, energy drinks, and coffee with milk drinks. The levels of HMF and F were determined using a validated analytical method. The HMF and F levels of the studied samples varied depending on the type of product. The coffee with milk drinks exhibited the highest levels, while the carbonated soft drinks exhibited the lowest. Notably, the HMF levels of most of the coffee with milk drinks exceeded 10 mg L−1. The findings provide novel insights into the presence of furanic compounds in NABs and emphasise the importance of raising consumer awareness regarding potential dietary exposure to furanic compounds, particularly from coffee drinks.

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• MakaleAçık Erişim2025/r/gumushane/19776
  A comprehensive assessment of the antioxidant capacity and sensory properties of wheat-based cereal breads produced in different formulations

  Burnaz, Nesibe Arslan; Hendek, Muge; Baltaci, Cemalettin

  In this study, it was aimed to investigate the physicochemical, sensory and antioxidant properties of some wheat-based cereal bread types that are offered for sale and frequently consumed in the markets in Turkey. Bread types were produced with the help of a home-type bread-making machine, and 100% white wheat flour bread (WB) was used as a control. Sensory evaluations were determined by using the nine-point hedonic scale method. Total phenolic contents were determined by using Folin-Ciocalteau’s method. Antioxidant capacities were determined by using ABTS, DPPH, and FRAP assays. Besides, all data were evaluated by using principal component analysis (PCA) to discriminate the properties of bread types. Whole-wheat bread showed the highest antioxidant potentials (200.00µM TEAC for ABTS, 147.50µM TEAC for DPPH, 116.94µM TEAC for FRAP) and the highest amount of phenolic content (64.30mg GAE/100gDW), but a low overall acceptability score (6.00/9.00). As a result, the addition of wheat-based cereal flours affected the antioxidant, sensory, and physical properties of the produced breads (p<0.05). Different cereal flours added to the bread formulation positively affected the antioxidant properties of all breads, but only wheat bran and oat flour addition positively affected the overall sensory acceptability of the bread types. Hereby this study, individuals will be made aware of consuming bread types enriched with different cereal flours including important micronutrients instead of WB which is so poor in micronutrients. The study also provides convenience to individuals in the production of these breads in a home-type bread-making machine. This study reveals the various data for functional properties of bread types that are consumed less than WB.

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• MakaleAçık Erişim2025/r/gumushane/19638
  Gümüşhane İli Aile Sağlığı Merkezlerine Başvuran Bireylerin Fonksiyonel Besinlere Karşı Tutumları

  Burnaz, Nesibe Arslan; Kartal, Fatma Tayhan; Aykut, Memnune Kabakuş

  Amaç: Bu çalışmada, aile sağlığı merkezlerine başvuran bireylerin fonksiyonel besin kullanımının, fonksiyonel besinler hakkındaki tutumlarının ve kullanım sıklığının belirlenmesi amaçlanmıştır. Gereç ve Yöntem: Bireylerin demografik özellikleri, beslenme alışkanlıkları, fonksiyonel besinlere yönelik farkındalıkları ve tüketimlerini değerlendiren bir anket yüz yüze görüşme yöntemiyle yapıldı. Fonksiyonel Gıdalara Yönelik Tutum Ölçeği ile bireylerin fonksiyonel besinlere yönelik algısı ölçüldü. Bireylerin beden kütle indeksleri, vücut ağırlığı ve boy uzunluğu kullanılarak hesaplandı. Bulgular: Katılımcıların %39,7’si fonksiyonel besin tanımını daha önce duyduğunu, %82,3’ü de fonksiyonel besin tükettiğini bildirmiştir. Fonksiyonel besinlerin sağlık üzerinde etkili olduğuna inanan katılımcıların, bu besinleri daha faydalı ve gerekli bulmakta ve aynı zamanda bu konuda bilgi edinmeye daha isteklidirler (p<0,05). Ayrıca fonksiyonel besinlere yönelik tutum lisans ve lisansüstü eğitim düzeyine sahip olanlarda ilköğretim ve lise mezunlarına göre anlamlı olarak daha yüksektir (p<0,05). Sarımsak, nar, üzüm çekirdeği, yeşil çay, zencefil, çörekotu ve tam tahıllı ürünler bireylerin çoğu tarafından fonksiyonel besin olarak kabul edilmektedir. Bununla birlikte C vitamini ve D vitamini gibi besin takviyeleri de fonksiyonel besin olmamasına rağmen çoğu birey tarafından fonksiyonel besin olarak tanımlanmaktadır. Sonuç: Bulduğumuz sonuçlar, aile sağlığı merkezine başvuran bireylerin büyük çoğunluğunun fonksiyonel besin tüketim alışkanlığına sahip olduğunu, eğitim düzeyi ve fonksiyonel besinlere ilişkin sağlık yararlarının fonksiyonel besinlere yönelik tutum ve kabullenme üzerinde etkili olduğunu göstermektedir. Ayrıca, bulgular, fonksiyonel besinlerin ve bu besinlerin sağlık üzerindeki yararlarının farkındalığını ve tüketimini teşvik etmek için destekleyici bir ortam oluşturma açısından kamu ve özel sektöre bilgi sağlayabilir.

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  İncele
• MakaleYalnız künye2025/r/gumushane/12218
  Phenolic Profiles, Mineral Compositions, and Solvent-Driven Antioxidant Potentials of Two Robinia Species

  Aktürk, Betül Kara; Arslan Burnaz, Nesibe

  The genus Robinia, which belongs to the Fabaceae family, is a source of polyphenols and may be medicinally and pharmacologically effective against life-threatening diseases. This study investigated and compared the phenolic profiles, mineral contents, and antioxidant activities of two Robinia species. The antioxidant activities and phenolic/flavonoid contents of aerial parts of Robinia pseudoacacia and Robinia × ambigua plants at various solvents and concentrations were investigated in detail for the first time. The findings revealed that 50% acetone leaf extracts are promising sources of high phenol/flavonoid contents and antioxidant activity. Liquid chromatography–electrospray ionization–tandem mass spectrometry (LC–ESI–MS/MS) analysis allowed the identification of nine flavonoids and seven phenolic acids. Pelargonidin chloride, a common anthocyanidin with estrogenic activity, was the major component in all samples. Moreover, inductively coupled plasma–mass spectrometry (ICP–MS) shows that all samples were rich in K (12 886.70–26 078.11 mg/kg), Ca (1550.51–6011.03 mg/kg), and Mg (1676.13–3115.10 mg/kg). Leaves stand out compared to flowers. It is considered that the results obtained may guide studies in the fields of medicine, cosmetics, pharmacology, and so forth.

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• MakaleAçık Erişim2023/r/gumushane/10653
  Phylogenetic analysis based on the ITS, matK and rbcL DNA barcodes and comparison of chemical contents of twelve Paeonia taxa in Turkiye

  Cetiz, Mehmet Veysi; Turumtay, Emine Akyuz; Burnaz, Nesibe Arslan; Özhatay, Fatma Neriman; Kaya, Erdal; Memon, Abdulrezzak; Turumtay, Halbay

  BackgroudTwelve taxa of herbaceous Paeonia species were recorded in Turkiye. All definitions were performed morphologically and/or anatomically and there is no study based on DNA barcode sequences. Three barcode regions were sequenced to determine the phylogenetic relationships of Turkish Paeonia taxa. The chemical comparison of roots was also investigated.Methods and resultsThe taxons were collected between May and June 2021 from nine cities. Leaf materials were used for DNA isolation and ITS, matK and rbcL regions were amplified and sequenced. There was no difference among taxa in terms of rbcL sequences. But the ITS and matK regions distinguished 12 taxa and structured them in two groups. ITS region distinguished P. peregrina, P. arietina, and P. tenuifolia from other taxa, while matK region distinguished P. arietina and P. witmanniana from other taxa. Both barcode sequences actually showed that the registration of P. mascula subsp. arasicola was actually 100% similar to P. arietina. ITS was the most polymorphic region (n = 54) followed by matK (n = 9). These sequences could successfully discriminate Paoenia species from each other and diploid P. tenuifolia. The methanolic root (100 gr) extracts were examined for total phenolic and flavonoid content, and antioxidant activities. Significant variation was found for polyphenolic content, and antioxidant properties (TPC from 204.23 to 2343.89 mg, TFC from 7.73 to 66.16 mg, and FRAP from 523.81 to 4338.62 mg). SC50 values of ABTS and DPPH were ranged from 115.08 to 1115.52 mu g/ml and 73.83 to 963.59 mu g/ml, respectively.ConclusionIt was concluded that 11 of 12 taxa had differences in terms of ITS and matK sequences and these region must be used for the correct identification of Turkish Paeonia.

  İncele
• MakaleAçık Erişim2022/r/gumushane/11916
  Flaxseed and Cornelian cherry: Development of a functional cookie using response surface methodology

  İlyasoğlu, Huri; Arslan Burnaz, Nesibe; Arpa Zemzemoğlu, Tuba Eda

  Consumers' demand for healthy foods has been increased. The aim of this study was to develop a functional cookie from wheat flour with flaxseed (FS) and Cornelian cherry (CC). The effects of the levels of FS flour (10–30 g for 100 g composite flour) and CC powder (2–10 g for 100 g composite flour) in the cookie formulation on the cookie properties were investigated by using response surface methodology. The lightness of the cookies was decreased with the addition of the FS and CC. The incorporation of the FS into the formulation enhanced the content of omega-3 fatty acids. Both FS and CC enhanced the total phenolic contents (TPCs) and antioxidant capacity of the cookies. Moreover, they did not have effects on the hardness and overall acceptability. The developed cookie contained FS (23.6 g 100 g−1) and CC (10 g 100 g−1) that provided α-linolenic acid (16.5 g 100 g−1), TPC (340.2 mg GAE 100 g−1), and antioxidant capacity (996.6 μmol TEAC 100 g−1). Our study indicated that the combination of wheat flour with FS with CC can have the potential to enhance the nutritional and functional values of the cookies. Novelty impact statement: The combination of wheat flour with flaxseed and Cornelian cherry in the cookie formulation enhanced the contents of omega-3 fatty acids, total phenolic content, and antioxidant capacity of the cookies. The developed cookie may be an alternative product for consumers who look for healthy bakery products.

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• MakaleAçık Erişim2021/r/gumushane/14961
  Evaluation of ultrasonication and agitation extraction methods at different conditions on the phenolic composition and antioxidant activities of mammillaria prolifera

  BURNAZ, NESIBE ARSLAN

  The study focuses on the comparative evaluation of extraction methods (ultrasonication and agitation) based on phenolic composition and antioxidative activities of Mammillaria prolifera and it is the first report on this subject. The effects of extraction conditions of temperature (25° and 60°), time (15, 30 and 60 min) and solvent type (water and 70 % and 100 % methanol) on total phenolic compounds, 2,2'-azinobis( 3-ethylbenzothiazoline-6-sulfonic acid) and 2,2-diphenyl-1-picrylhydrazyl anti-radical activities and ferric ion reducing antioxidant power values were determined. Moreover, the phenolic acid compositions of the extracts were investigated by high performance liquid chromatography. The extracts prepared with the ultrasonic method showed stronger antioxidant activity than those prepared with agitation methods. In both methods total phenolic compounds and antioxidant activity values were the lowest in the aqueous extracts. The results showed a positive correlation observed between total phenolic compounds and antioxidant activities of the studied extracts. The optimal conditions for the extraction of phenolic compounds from Mammillaria prolifera were found as 60 min extraction time, 60° extraction temperature and 70 % methanol concentration by using the ultrasonication method. Notably, protocatechualdehyde, gallic acid, para hydroxy benzoic acid and ferulic acid were identified in Mammillaria prolifera by using the high performance liquid chromatography-diode array detector system and 14 phenolic standards. Consequently, Mammillaria prolifera cladodes can be used in food or pharmaceutical practices, as a potential natural source of antioxidants.

  İncele
• MakaleAçık Erişim2020/r/gumushane/17878
  Süt tozu katkısının ekmek kalite özellikleri ve işlevselliği üzerine etkisi

  Burnaz, Nesibe Arslan; Hendek, Muge

  Fonksiyonel gıdalar temel beslenmenin ötesinde insan sağlığı üzerinde potansiyel bir etkiye sahiptirler. Bununla birlikte hastalık riskini de azaltmaya yardımcı olurlar. Son yıllarda ekmeğin, zenginleştirilerek besin değerinin arttırılmasına yönelik çalışmalar önem kazanmıştır. Bu çalışmada, geleneksel ekmeğe, %2.5, 5, ve 10 olmak üzere farklı oranlarda süttozu eklenerek ekmekte kalite, antioksidan ve duyusal özellikleri açısından meydana gelen değişimlerin incelenmesi amaçlanmıştır. Ekmek makinası ile üretilen ekmek numunelerinde, TPC (toplam fenolik içerik), FRAP (demir (II) indirgeyici antioksidan güç), DPPH (2,2-difenil-1-pikrilhidrazil), ABTS (2,29-azinobis-(3-etilbenzotiyazolin-6-sülfonik asit) ve duyusal analizler yapılmıştır. Sonuç olarak, ekmek yapımında belli oranda süttozu katkısının duyusal özellikleri olumlu yönde etkilediği belirlenmiştir. Toplam fenolik içerik 4.86 µg GAE/100g’dan 35.48 µg/100g’a artarken; DPPH, FRAP and ABTS seviyeleri sırasıyla 35.42, 39.17, 10.48 µM TEAC’dan 97.92, 61.11, 21.70 µM TEAC düzeyine yükselmiştir

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