Sürdürülebilir Kalkınma Amaçları

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• MakaleYalnız künye2020/r/gumushane/13024
  Antimicrobial activity of coriandrum sativum L. And its effect on microbiological properties of yoghurt

  Gundogdu, E.; Tanriverdi, E.; Yildiz, H.

  In this study, the antimicrobial effect of Coriandrum sativum L. leaves against 30 different foodborne microorganisms, including 20 bacteria, 7 fungi, and 3 yeast species was tested, and some microbiological properties of yoghurt produced with lyophilized C. sativum L. were investigated. Yoghurts were prepared at three different concentrations of C. sativum L. powder (0.1, 0.2, and 0.3% w/w) and stored at 4°C for 21 days. Ethanol extract of the fresh plant showed antimicrobial activity against only 9 bacteria and 1 yeast with different inhibition zone diameter changing from 8 to 12 mm, but had no effect on moulds used in this study. The addition of C. sativum L. had no statistical significance on the growth of yoghurt bacteria compared with the control sample and they remained over 8 log CFU g-1 in all yoghurts throught the storage period. On the other hand, an increase was observed in the number of Lactobacillus bulgaricus and a decrease in the number of Streptococcus thermophilus depending on the concentration of C. sativum L., but this was not statistically significant (P> 0.05). However, significant differences in yeast and mould counts were observed (P< 0.05). Yeasts and moulds were not detected in any of the samples containing C. sativum L. powder, whereas the counts of yeast and mould increased in control throught the storage period. These results show that the powder of C. sativum L. leaves can be used an agent for preventing the growth of yeast and mould, which are shelf-life and quality spoilage microorganisms of yoghurt.

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• BildiriYalnız künye2015/r/gumushane/15615
  Antioxidant activity and total phenolic content of bergamot (citrus bergamia risso) fruits

  Ercisli, Sezai; Uzun, Aydin; Yilmaz, Kadir Ugurtan; Sengul, Memnune; Yildiz, Hilal; Uysal, Onur

  Bergamot extract is used to obtain fragrant tea (Earl Grey) and also its rind is used to make some jams. Calcium citrate and citric acid can be obtained from bergamot juice. In the study, antioxidant and total phenolic content of bergamot juice were determined. Two methods, namely β-carotene bleaching and DPPH assay were used to determine total antioxidant capacity, while Folin-Ciocalteu reagent was used to determine total phenols. Results showed that bergamot had high total phenolic (80.06 μg GAE/mg DW) and also high total antioxidant capacity with β-carotene bleaching (60.12%) and with DPPH (180 mg/100 ml). The study demonstrates the nutritional potential of bergamot juice.

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• MakaleYalnız künye2014/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.

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• MakaleYalnız künye2014/r/gumushane/13384
  An investigatio n of the antioxidant activities and some physicochemical characteristics of strawberr y added yogurt

  Engül, M.S.; Erkaya, T.; Yildiz, H.

  The effect of adding strawberry pulp to yogurt on its physicochemical properties, antioxidant activity and sensory characteristics was studied. For this purpose, experimental yogurts were produced by the addition of strawberry pulp (at 8, 12 and 16%) to plain yogurt and analyses were carried out through 14 days of cold storage. The titratable acidity and viscosity values of yogurts increased with the increasing of strawberry pulp concentration. Conversely, the total solid, fat, protein, ash, pH and syneresis values decreased. Antioxidant activity (β-caroten bleaching assay) and IC50 (DPPH radical scavenging assay) in yogurts ranged from 77.71 to 86.12%, 205.70 to 2241.09 μg /mL during storage, respectively. For the sensory properties of yogurts, yogurt including 16% of strawberry pulp received the highest overall acceptability score on the first day of storage.

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• MakaleAçık Erişim2014/r/gumushane/13249
  The main quality attributes of non-sprayed cherry laurel (Laurocerasus officinalis Roem.) Genotypes

  Yildiz, Hilal; Ercisli, Sezai; Narmanlioglu, Haluk Kemal; Guclu, Saban; Akbulut, Mustafa; Turkoglu, Zumrut

  Cherry laurel (Laurocerasus officinalis) is naturally growing in black sea region in Turkey and the trees has not been spraying with pesticides. In natural growing conditions, all cherry laurel genotypes particularly fruits are seems resistant against pests. Astringent nature of fruits forms a barrier for pests. A total twelve cherry laurel accessions were harvested at full maturation time from various sites in Of district located in eastern black sea region in Turkey. Fruits were analyzed for their total phenolic (TP), total monomeric anthocyanin (TMA), total carotenoid (TC), Vitamin C and for their antioxidant capacity by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) in fruit flesh extract. Variability among accessions was greatest for total phenol (TP) and total anthocyanins content ranged from 154 to 213 mg GAE per 100 g and 397 to 519 mg per 100 g. The results indicated that cherry laurel fruits are superior and unique in terms of bioactive content in particular compared to bioactive rich fruit species.

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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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• MakaleYalnız künye2012/r/gumushane/15587
  The effect of adding sour cherry pulp into yoghurt on the physicochemical properties, phenolic content and antioxidant activity during storage

  Şengül, Memnune; Erkaya, Tuba; Şengül, Mustafa; Yildiz, Hilal

  This study investigated the effect of adding sour cherry pulp into yoghurt on its physicochemical properties, phenolic content, antioxidant activity and sensory characteristics. Sour cherry pulp was added at 0%, 8%, 12% and 16% into the yoghurt, and measures were checked through 14days cold storage. The increasing sour cherry pulp concentration in yoghurt resulted in increasing pH and whey separation, whereas the values of the other parameters, total solid, fat, protein, ash, titratable acidity and viscosity decreased. During storage, total phenolic contents and antioxidant activity in yoghurts ranged from 20 to 81μg gallic acid equivalent per mg of sample and from 48% to 86%, respectively.

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• MakaleYalnız künye2012/r/gumushane/13093
  Phytochemical and antioxidant characteristics of medlar fruits (Mespilus germanica L.)

  Ercisli, S.; Sengul, M.; Yildiz, H.; Sener, D.; Duralija, B.; Voca, S.; Dujmovic Purgar, D.

  Eleven medlar {Mespilus germanica L.) genotypes sampled from Turkey were analyzed for their fruit weight, fruit dimensions, fruit firmness, ostiole diameter, shape index, skin color, moisture (%), ash (%), reducing sugar (%), crude protein (%), pH, soluble solid content (%), vitamin C (mg/100 g), minerals (P, K, Ca, Mg, Fe, Zn, Mn), total phenolic content and total antioxidant capacity. A wide variation among genotypes on most of the searched parameters was evident. Fruit weight varied from 11.21 g to 33.24 g indicating high variability among genotypes. Determination of antioxidant activities by β-carotene - linoleic acid and 2-diphenyl-l-picrylhydrazyl (DPPH) free radical scavenging assays resulted in average 80.8%, and 46.6 μg/ml FW DPPH, respectively. The total phenolic contents of eleven medlar genotypes varied from 114 to 293 mg gallic acid equivalent in 100 g fresh weight basis. The medlar fruits were found to be rich in terms of potassium, calcium, phosphorus, magnesium and iron.

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