Sürdürülebilir Kalkınma Amaçları

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• MakaleAçık Erişim2026/r/gumushane/12255
  Evaluation of Physicochemical Properties, Phytochemical Composition, Antioxidant Activity, Mineral Content, and Sensory Characteristics of Crackers Fortified with Olive Pomace

  Altay, Kadriye; Akdoğan, Arda; Erdoğan, Selma Lubabe; Koç, Gülşah Çalışkan

  Olive pomace (OP), a by-product of olive oil production, is a rich source of various bioactive compounds. OP can be used as a value-added product for the development of functional food. The research aimed to produce functional crackers incorporating different levels of OP powder (ranging from 0% to 20%). Subsequent analysis involved evaluating the physicochemical and phytochemical compositions, antioxidant activity, mineral content, and sensory characteristics of all samples. In light of the findings, the samples containing OP powder are rich in phytochemicals (total phenolic and flavonoid contents), with higher antioxidant activities (total antioxidant content, DPPH radical scavenging activity, ABTS radical scavenging activity, and ferric reducing power), as well as a high amount of minerals compared to the control sample (P<0.05). Moreover, as the concentration of OP increased, there was a decline in the moisture content, water activity, and color values of the crackers. Conversely, the ash, fat, total flavonoid, total phenolic, and mineral contents, as well as antioxidant activity and hardness values, exhibited an increase. Sensory analyses revealed that the addition of 10% OP powder produced highly acceptable crackers compared to the higher concentration of OP (15 and 20%). Overall results indicated that functional crackers can be produced by the addition of powder and a maximum of 10% OP powder fortification is recommended for consumer acceptability.

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• MakaleYalnız künye2018/r/gumushane/15191
  Antioxidant potential of rosehip seed extract in stabilisation of flaxseed oil

  Ilyasoglu, H.

  The aim of this study was to evaluate the usage of rosehip seed powder (RSP) extract in flaxseed oil to retard lipid oxidation. The acetone extract of the RSP (500 mg kg-1; 1000 mg kg-1) was used. Synthetic antioxidant BHT (200 mg kg-1) was added into the flaxseed oil to evaluate the antioxidant potential of the RSP extract. The peroxide value (PV), TBARS value, and p-anisidine value (p-AV) of the flaxseed oil were analysed during 12 days of storage. The total oxidation (TOTOX) value was also calculated. The sample with the RSP (500 mg kg-1; 1000 mg kg-1) generally showed lower PV, p-AV, and TOTOX value than the control sample and sample with the BHT. These results indicated that the RSP may be used in edible oils to prevent lipid oxidation as a source of natural antioxidants.

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