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Introduction
Publications
Publications (174)
In this study, the effect of microwave drying on oil content, bioactive compounds, antioxidant activity, polyphenols and fatty acid profiles of fresh (control) and dried plum kernels was investigated. The oil quantities of plum seeds dried were found between 27.40% (control) and 42.42% (900 W). Total phenolic and flavonoid values of fresh (control)...
In this study, the total phenol, total flavonoid content, antioxidant capacity, phenolic component and fatty acid profiles of caper seed oils extracted by solvent extraction, sonication extraction and cold press methods were revealed. Total phenol amounts of caper seed oils extracted by cold press, sonication and solvent systems were recorded as 0....
In this study, changes in the bioactive properties, phenolic profiles, fatty acids, lipid indices of the water bath and sonication processes applied to roasted and unroasted bitter orange seeds were revealed by spectrophotometric and chromatographic techniques. The total phenolic amounts of roasted bitter orange seeds treated in a water bath (WB) w...
In this study, the role of roasting on the total phenol, antioxidant capacity, phenolic constituents and fatty acid profile of the grape seeds was investigated. Total phenolic and flavonoid quantities of the grape seeds roasted in microwave (MW) and conventional oven (CO) systems were recorded between 673.57 (control) and 713.57 (MW) to 7121.67 (MW...
In this study, the elemental contents of almonds burned with four different methods to capture the elemental amount of almond kernels in the best way, to increase the release of obtainable elements by decomposing plant tissues, and to make them more atomized were measured and compared with ICP-AES. Depending on the digestion types, the K and Ca con...
In this study, the effect of roasting process on oil, antioxidant activity, total phenol, flavonoid, carotenoid and phenolic constituents and fatty acid compositions of pumpkin (Cucurbita spp.) seeds and oils was investigated. The oil yields of “Topak” and “Sivri” pumpkin seeds were assessed to be between 47.41 (control) and 51.02% (oven) to 45.29%...
In this study, the effect of fermentation on the oil and bioactive component, pH and acidity values of the brine, antioxidant activity values, phenolic constituents, fatty acid profile and biogenic element quantities of fresh almond kernels fermented in two different brine concentrations (5 and 10%; salt:water/ w:v) were examined. pH and total acid...
Türkiye'de, Konya’nın Ereğli ve Karapınar ilçeleri ile Hatay İlinin Kırıkhan ilçesinde siyah havuç üretimi yapılmakta, taze sebze olarak ve yüksek oranda fermente edilmiş içecek üretiminde kullanılmaktadır. Bu araştırmada, Kırıkhan yerel populasyonu tohumların farklı lokasyon olan Konya Ereğli ilçesinde ekimi yapılmıştır. Ekim işlemi sonucunda, sır...
In this study, the effects of roasting at different times in hot air and microwave oven on the bioactive properties, fatty acid compositions, mineral contents and phenolic components of pine nut kernels and oils were investigated. According to the results obtained, the moisture quantity of pine nuts generally decreased due to roasting. The lowest m...
The oil contents of olive fruits sonicated in different debittering solvents were defined to be between 46.45 (water) and 60.44% (NaOH). The oil amount of olive fruits sonicated in NaOH solution was found to be high when compared to the control. Total phenolic and flavonoid amounts of olive fruits sonicated in different debittering solvents were sp...
In this study, the role of boiling and roasting on chemical properties, fatty acid compositions, polyphenols and mineral contents of peanut kernels provided from Mersin (Silifke) province in Turkey was investigated. The oil yields of peanut kernels treated were specified between 48.92% (boiled) and 52.93% (oven roasting). While total phenolic quant...
In this study, the influence of fermentation and different drying techniques on the bioactive components, antioxidant activity, phenolic components, fatty acids, nutrients and sensory characteristics of fresh and processed jalapeño peppers was investigated. At the end of the fermentation, the pH, acidity and salt values of the brine were determined...
The amounts of total phenol and flavonoid of Elaeagnus flowers and fruit collected at different maturity stages were between 234.94 (18 August) and 922.62 mg GAE/100 g (1 August) and 73.93 (4 October) and 525.36 mg/100 g (flowering stage), respectively. The antioxidant capacity of Elaeagnus flowers and fruit was between 3.57 (30 October) and 12.16...
In the current study, we examined the effects of boiling cauliflower in a pressure cooker, conventional boiling, conventional heating, and microwave heating on the chemical components, total phenol, flavonoids, antioxidant capacity (DPPH test), phenolic compounds, and mineral contents of cauliflower florets to reveal the differences between these c...
Chlorophyll b quantities of raw (control) and roasted rapeseed samples were specified to be higher than chlorophyll a. Additionally, total phenol, total flavonoid quantities and antioxidant activity (DPPH and FRAP assays) values of roasted powdered and whole rapeseed samples were observed to increase compared to the control. K232 and K270 values of...
This research revealed the effect of drying processes on the bioactive properties of marjoram leaves. The total carotenoid content in marjoram leaves ranged between 60.96 µg/g (fresh) and 189.78 µg/g (oven-dried), whereas the total flavonoid content ranged between 949.33 mg CE/100 g (control) and 16,958.59 mg CE/100 g (oven-dried). The total phenol...
The total carotenoid amounts of the caper young shoot and buds debittered by sonication in brine, NaOH and tap water were reported to be between 19.99 (control) and 37.23 μg g⁻¹ (water) to 4.36 (control) and 20.38 μg g⁻¹ (NaOH), respectively. Total phenolic contents of sonicated caper young shoot and buds in brine, NaOH and tap water were specified...
In this study, the changes in the bioactive components, antioxidant properties and phenolic compositions of the hydrosols of the aerial parts of Satureja hortensis, Petroselinum crispum, Thymus siypleus, Rosmarinus officinalis and Salvia officinalis plants obtained at different distillation times were investigated by spectrophotometric and HPLC. To...
In this study, the role of germination times and malt production preliminary stages on the bioactive and phenolic compounds and antioxidant activity of barley grains was investigated. Antioxidant activity values of barley, soaked barley and dried barley have been reported between 5.00 mmol/kg (barley) and 6.65 mmol/kg (sokaed barley). The total phe...
In the present study, the effect of microwave roasting on the total phenolic quantities, antioxidant activities, phenolic constituents, fatty acids and tocopherol amounts of the pistachio kernel and oil was revealed. The moisture, oil, total phenolic amounts and antioxidant capacity value of raw and roasted pistachio nuts were assessed as 31.13%, 2...
In this study, the effects of different roasting techniques on the oil content, bioactive compounds, antioxidant activity, phenolic components, fatty acid and mineral contents of mahaleb seeds, which can be used instead of vanilla, were investigated spectrophotometric and chromatographic systems. The oil quantities of the mahaleb seeds were assesse...
In this study, the oil amounts, bioactive components, fatty acid profiles and element quantities of the date kernels (Osailah, Rothanh Qassim, Rushudiah, Nabtat‐Ali, Sbakah) were determined. The oil quantities of the date seeds were altered to be between 3.50 (Osailah) and 5.55% (Nabtat‐Ali). The total phenolic quantities of the seeds were assigned...
In this study, the effect of roasting on the oil quantities, bioactive properties, colour, fatty acids and polyphenols of seeds roasted in pan at roasting times was investigated. Total phenolic and flavonoid quantities of roasted seeds are assayed among 186.59 (control) and 429.29 mgGAE/100 g (20 min) to 810.00 (10 min) and 903.33 mg/100 g (5 min),...
The highest K and S were detected in almond samples burned with HCL acid. In addition, the highest levels of Ca (5162.43 mg/kg), Mg (4568.75 mg/kg) and P (7.02 mg/kg) were detected in the samples burned in the muffle furnace and by the wet burning method, respectively. Macro element contents of almond samples obtained as a result of burning in HCL...
In this study, the effect of roasting, boiling and germination processes on bioactive compounds, antioxidant activity, fatty acid and phenolic profiles and biogenic elements of quinoa seed and oils was assigned. The moisture amounts of boiled and germinated quinoa seeds were recorded to be significantly higher than the control. Also, the oil yield...
Total carotenoid amounts of rocket samples were established between 120.56 μg g⁻¹ (fresh) and 130.06 μg g⁻¹ (microwave). In addition, total phenol and flavonoid results of rockets dried in microwave and oven were found between 655.53 (oven) and 1790.96 mg GAE/100 g (fresh) to 254.03 (oven) and 1668.83 mg/100 g (fresh), respectively. Also, radical s...
In this study, the effect of different cooking techniques on broccoli moisture, total phenolic, total flavonoid, and radical scavenging capacity results, polyphenol contents, and their quantitative values was investigated. The total phenolic quantities of fresh and cooked broccoli samples were assessed to be between 36.32 (conventional boiling) and...
The moisture results, bioactive compounds, phenolic and mineral amounts of date fruits showed significant changes depending on package types, storage temperatures and fruit types. The moisture content of date fruits stored at -18 °C was higher than that of date fruits stored at other temperatures (5 and 25 °C). The highest moisture loss in date fru...
In this study, the effect of dehydration of some physico‐chemical characteristics, total phenol, flavonoids, antioxidant capacity and phenolic compounds of green and red jalapeno pepper fruits was investigated. The total carotenoid contents of red and green jalapeno pepper samples were reported to be between 14.15 (fresh) and 129.00 μg/g (540 and 7...
In this study, the changes in oil content, bioactive components, radical scavenging activity, phenolic profiles, fatty acid components and sensory characteristics of ‘Ayvalık’ olive fruits fermented in brine thyme, sage and rosemary hydrosols were investigated. Total carotenoid and total phenolic results of olives were recorded between 0.02 (thyme...
In this study, the effects of germination, roasting and boiling processes on bioactive substances, mineral profiles, fatty acid composition and phenolic profiles present in soybean seeds and soybean oil extracted from soybean were investigated. While the acidity value of the crude and roasted soybean seed oils are 0.89% and 1.09%, the acidity value...
In this study, the effects of different germination times on some chemical characteristics, total phenol and flavonoid quantity, antioxidant capacities, phenolic and fatty acid compositions and biogenic element contents of tigernut tubers were investigated. Total phenolic and flavonoid quantities of raw and tigernut tubers germinated at certain ger...
In this study, the effect of microwave on oil contents, bioactive components, antioxidant activity, polyphenols, tocopherols, fatty acid compositions and nutrients of purslane seeds was investigated. The moisture amount of the purslane seeds decreased significantly, while the oil and bioactive properties of the seeds increased compared to the contr...
In the current work, the effect of pumpkin parts on the oil content, total phenol, flavonoid, carotenoid quantities, antioxidant capacity, phenolic components, fatty acid profiles and mineral profiles of pumpkin parts was investigated. Total carotenoid and phenolic amounts of pumpkin parts were recorded to be from 36.84 (seed) and 29.92 μg g⁻¹ (pul...
In this study, the effects of oven and microwave drying techniques on antioxidant capacity values, total phenol, carotenoid, flavonoid results, fatty acids, and individual phenolic constituents of bitter orange, mandarin and grapefruit peels were investigated. Total phenolic amounts of bitter orange, mandarin and grapefruit peels dried were measure...
In this study, the effects of roasting chia seeds at different temperatures (90 and 120 °C) on total phenol, flavonoid, and carotenoid contents and antioxidant activities were examined. Additionally, the effects of different extraction methods on the phenolic components of chia seeds and the chemical properties and fatty acids of chia seed oils wer...
The oil amounts of raw and roasted mustard seeds were reported between 12.05 (control) and 16.30% (oven). Total phenolic and flavonoid amounts of untreated (control) and roasted mustard seeds were recorded to be between 473.90 (control) and 569.96 mgGAE/100 g (oven) to 345.48 (control) and 479.76 mg/100 g (microwave), respectively. Antioxidant capa...
In this study, the effects of microwave (540, 720 and 900 W) and oven (120, 150 and 230°C) roasting techniques on the total phenolics, flavonoids, antioxidant capacity, polyphenolic and fatty acid results of sunflower seed and oils were investigated. Total phenol (except oven 150°C), flavonoid (except oven 120°C) contents and antioxidant activity v...
In this study, the effect of germination in changes on total phenol, flavonoid contents, antioxidant capacity, polyphenols and biogenic elements of raw and germinated barley parts (radicle, foliole and germinated grain) was investigated. Total phenolic and flavonoid contents of raw and germinated barley parts were recorded to be between 97.61 (foli...
The oil results of the scratched “Ayvalık” and “Gemlik” olive varieties on the 0th day of fermentation were determined between 50.01 (lye) and 67.57% (NaOH) to 57.35 (salt) and 72.95% (NaOH), respectively. The oil results of scratched “Ayvalık” and “Gemlik” olives on the 60th day of fermentation were determined between 61.04 (salt) and 64.03% (wate...
In present investigation, the effect of roasting in microwave and oven on bioactive compounds, antioxidant capacity, fatty acid profiles and phenolic constituents of quinoa seeds for free and conjugated phenolic profile fractions are studied. The oil contents of seeds roasted in both roasting systems were recorded between 4.25% (microwave) and 4.80...
Total phenol amounts of bitter orange, mandarin and grape fruit peels dried were measured between 627.21 (70 o C) and 1280.03 mg GAE/100g (control), 485.50 (900 W) and 991.39 mg GAE/100g (control) and 393.03 (100 o C) and 847.04 mg GAE/100g (control),respectively. The cathechin contents of bitter orange and mandarin peels dried were identified betw...
Backround
The antioxidant capacity of red beetroot has an important role in promoting human health and preventing degenerative diseases and cancer. Beetroot and colorful root vegetables are rich in phenol compounds with antioxidant properties.
Results
In this study, changes in total phenolic and flavonoid amounts and antioxidant activities and phe...
While the oil result of pumpkin seeds increased with sprouting, it decreased with roasting. The phenolic and flavonoid results
of pumpkin seeds were reported between 24.16 (control) and 215.01 mgGAE/100 g (germinated) to 57.14 (control) and
185.72 mg/100 g (germinated), respectively. Antioxidant capacity values of two different methods (DPPH and AB...
In this study, the changes in bioactive properties, phenolic compound profile and mineral results of fresh, boiled and dried pea seeds were investigated. It was observed that the total phenol, flavonoid and antioxidant capacity results of heat‐treated peas were decreased when compared to the control. Total carotenoid result of peas dried in oven an...
Total carotenoid results of fresh and processed purslane samples were recorded between 4.21 (fermented) and 107.40 μg/g) (microwave). Total phenol and flavonoid amounts of purslane were reported to be between 25.21 (fermented) and 143.02 mg GAE/100 g (microwave) to 44.14 (fermented) and 810.48 mg/100 g (microwave), respectively. Antioxidant activit...
The pH results of the brine was partially decreased during fermentation. Significant changes were not observed in the pH values of the brine from the beginning of the fermentation to the end of Ayvalık and Gemlik olives, where different methods were applied. In general, the salt content of olive brine of both varieties fluctuated depending on the f...
In this study, the effect of roasting times on bioactive compounds, antioxidant capacity, fatty acids, polyphenol and nutrients of amaranth seed and oils roasted in pan at 120 °C was investigated. Total phenolic and flavonoid results of the seeds of unroasted (control) and roasted-amaranth were recorded between 48.81 (6 min) and 231.35 mg GAE/100 g...
The objective of this study was to evaluate the effect of factors such as irrigation, variety and collection time on mineral contents of olive leaves. The highest Ca (31115.73 mg/kg), K (8398.34 mg/kg) and S (1679.05 mg/kg) contents were determined in leaves of Gemlik variety collected in irrigated orchard. Olive leaves of Ayvalık variety grown in...
The salt amounts of the brine samples decreased significantly and the salt values of brines varied between 4.47 (with flower honey) and 6.08% (with citric acid) depending on the additives added. The pH values of the brines ranged from 4.14 (with citric acid) to 4.98 (with glucose), while the titration acidity values of brines were found between 0.3...
In this study, the effects of different microwave powers on the bioactive properties, fatty acid and phenolic profiles of pomegranate seed oil were reported using various analytical methods, GC and HPLC. Antioxidant capacity and total phenolic values of pomegranate seed oils were established between 14.16% (control) and 19.18% (720 and 900 W) to 0....
In this study, the effects of oven dehydration on chemical and bioactive properties, fatty acids, polyphenolic compounds and minerals of sandal strawberry tree fruit were investigated. While total carotenoid contents of the sandal strawberry tree fruit are determined between 4.20 (120 °C) and 5.43 µg/g (70 °C), tannin amounts of the sandal strawber...
The physico‐chemical properties, phytochemicals, mineral contents of tobacco (Nicotiana tabacum L.) seeds grown at Samsun province in Turkey were evaluated. The oil contents of tobacco seeds ranged from 20.6% (control) to 29.0% (microwave‐roasted). L*, a* and b* values of tobacco seeds ranged from 32.38 to 35.61; from 6.32 to 6.78; from 13.72 to 14...
Background
Hazelnut is one of the most consumed nuts in the world. Appropriate drying methods should be chosen to prevent microbiological and oil oxidation, which will affect the quality of hazelnuts after harvest.
Results
Total phenolic and flavonoid contents of fresh and dried hazelnuts were detected between 40.83 (fresh (control)) and 82.98 mg...
The peel, pulp and seeds of prickly pear fruits contained 84.3%, 82.98% and 5.78% moisture, respectively. Total carotenoid and total flavonoid contents of prickly pear fruit parts ranged between 0.02 µg/kg (peel) and 1.11 µg/kg (seed) to 14.52 mg per 100 g (pulp) and 68.33 mg per 100 g (seed), respectively. Total phenolic contents and antioxidant a...
The oil yields of almonds were determined to be between 42.6% (bitter almond) and 55.4% (‘Nonpareil’). Antioxidant activity and total phenolic contents (TPC) of almonds varied between 4.80% (‘Texas’) and 85.57% (‘Ferragnes’) to 8.82 (‘Nonpareil’) and 109.79 mg gallic acid equivalent (GAE) per 100 g (‘Ferragnes’), respectively. While oleic acid amou...
The total carotenoid contents of raw (control) elaeagnus parts abd the total carotenoid amounts of sonicated-elaeagnus parts varied between 0.17 (peel) and 236.26 µg/g(leaf) to 0.36(peel) and 393.84 µg/g(leaf), respectively. Total phenolic values of raw (control) and sonicated elaeagnus parts were identified between 34.98 (flesh) and 214.68 µg/g (l...
In this study, changes in protein content, bioactive compounds (total phenol, total flavonoid, total carotenoid), radical scavenging activity, polyphenols and minerals of raw and dehydrated hawthorn fruits were compared. The moisture content of hawthorn fruits was determined to be between 7.17% (microwave) and 69.88% (control). In addition, the cru...
The total carotenoid and flavonoid contents of flaxseeds were detected between 0.14 (Atalanta) and 0.66 μg/g (Sarı‐85) to 255.71 (Sarı‐85) and 424.29 mg/100g (Cihanbeyli), respectively. Also, while total phenolic contents of flaxseeds are determined betwen 178.81 mg/100g (Sarı‐85) and 243.73 mg/100g (Cihanbeyli), antioxidant activities of flaxseed...
The oil contents of outer and iner parts of blue cheese were 0.90% (outer part) and 2.05% (iner part), respectively. Total phenol and flavonoid values of outer and iner parts of blue cheese samples were 120.30 (outer part) and 101.96 mg GAE/100g (iner part) to 16.55 (outer part) and 8.45 mg quercetin equivalent (QE)/100g (iner part), respectively....
This study was performed to compare the effects of brewing method (decoction and infusion), time (1–5 min), and also origin of coffee beans on antioxidant activity using DPPH, ABTS, FRAP methods, caffeine content and phenolic compounds by HPLC. Principal component analysis was used to determine the effective treatments on bioactive properties. Coff...
Olive leaves have drawn attention because of their contents of bioactive compounds that exhibit antioxidant activity. The aim of this study was to investigate the impact of irrigation on the phenolic compounds and antioxidant activity of olive leaves belonged to different varieties collected between September and December in irrigated and rainfed o...
Total carotenoid, phenolic content, flavonoid, and antioxidant activity value of fresh capia peppers were 21.17 μ g/g, 1297.49 mg GAE/100 g, 631.00 mg/100 g, and 35.85 mmol/kg, respectively. Total carotenoid and total phenolic contents of capia peppers dried by the air, conventional, and microwave systems were identified between 128.95 (air) and 13...
Ultrasound treatment under vacuum for 40 min led to an increase in the total phenolic and flavonoid contents of flesh. However, phenolic and flavonoid contents of mango peel were close to their initial values under the same conditions.The highest total phenolic and flavonoids amounts of peel were obtained after 30 minutes of sonication under atmosp...
The total phenolic contents of immature and ripe linden sonicated at different times were measured between 307.74 (10 min) and 365.87 mgGAE/100g (30 min) to 364.48 (10 min) and 403.97 mgGAE/100g (30 min), respectively. In addition, total flavonoid contents of immature and ripe linden sonicated were detected between 938.99 (10 min) and 1236.01 mg/10...
