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Öğe Effect of deep frying process on the quality of the refined oleic/linoleic sunflower seed oil and olive oil(Springer India, 2020) Askin, Buket; Kaya, YalcinThe main goal of this study was to compare the changes that happen during the frying process with the refined oleic sunflower oil (ROSO), refined olive oil (ROO) and refined linoleic sunflower oil (RLSO) in 5-day testing period as well to evaluate the efficacy of fatty acid composition on frying stability. Each day, oil samples were withdrawn after 7 h of frying and were further subjected to analyzes for determination of different chemical properties. As a result, in the current studies were observed significant changes in all oil types in terms of chemical properties. ROSO, which contained lower linoleic acid content, had higher thermal stability than both RLSO and ROO. This result indicated that the frying efficiency of ROSO depended mainly on the linoleic acid content and the iodine value.Öğe Evaluation of Antioxidant Activities and Antifungal Activity of Different Plants Species Against Pink Mold Rot-Causing Trichothecium roseum(Springer Heidelberg, 2017) Balkan, Bilal; Balkan, Seda; Aydogdu, Halide; Guler, Necmettin; Ersoy, Huseyin; Askin, BuketTrichothecium roseum causes the pink mold rot in many fruits and vegetables around the world. Due to this infection, significant losses arise in foods. In order to control this infection, plant extracts offer alternative treatment for fungicides. In this study, 50 plant species were screened for their antifungal effects against T. roseum. Anthemis arvensis, Origanum vulgare, Sambucus ebulus and Thymus longicaulis powders totally inhibited the mycelia growth of T. roseum at 10% (w/v). The powders of Chelidonium majus and Clinopodium vulgare were effective to T. roseum, with a percentage of inhibition of mycelia growth higher than 70%. MIC of A. arvensis aqueous extracts were lower than the other extracts (125 mu g/ml). Also its extracts inhibited the spore germination by 100% at 1000 mu g/ml. The incidence of the pink mold rot on tomatoes which were treated with C. majus aqueous extracts (75, 150 and 300 mg/ml) was lower than the extracts of other plants when compared to control. At concentration of 300 mg/ml, C. majus extracts prevented the disease by 71.42%. By the SEM, it was determined at the 4MIC extracts, cell wall degradation, swelling, flattening, lysis, collapsing and wrinkling on the hyphal structure. The highest total phenolic and flavanol contents were observed in O. vulgare extracts (310.49 mg GA/g) and T. longicaulis (5.24 mg CE/g). The EC50 values of the experimented extracts were lowered than the EC50 value of Gallic acid (1.87 mg/ml). Meanwhile, in all of the extracts there were phenolic compounds, protocatechuic, chlorogenic, caffeic acid and kaempferol as determined with HPLC system. This research demonstrates that C. majus aqueous extracts may possess high potential to control the pink mold rot on tomatoes as new natural antifungal products.Öğe Evaluation of antioxidant and antifungal activities of several plants against agents of postharvest citrus sour rot and green mould rot(Ars Docendi, 2019) Balkan, Bilal; Aydogdu, Halide; Balkan, Seda; Askin, Buket; Ersoy, HuseyinThe antifungal activities of chloroform extracts of 10 plants species belonging to Lamiaceae family, which were collected from Kirklareli (Turkey), against Geotrichum candidum, theagent of postharvest citrus sour rot and Penicillium digitatum, the agent of postharvest citrus green mould rot, were researched. The lowest Minimum Inhibitory Concentration (MIC) values against G. candidum and P. digitatum were obtained in the extract of Marrubiumperegrinum L. (250 and 125 mu g/ml). In 1000 mu g/ml, the extracts of Melissa officinalis showed 100% inhibition on the spore germination of G. candidum and P. digitatum. In the Scanning Electron Microscope (SEM) observations of G. candidum and P. digitatum that was subjected to M peregrinum extract (4MIC) degenerative changes in the hyphal morphology were seen in the form of cell wall degradation, lysis and collapsing. The highest values of total phenolics were obtained from Mentha pulegium extracts (739.57 mg GAE/g). The lowest EC50 values (0.08 mg/ml) were found in the extracts of M peregrinum and Sideritis montana. The highest flavanol content was determined from M. officialis exctracts (12.71 mg CE/mg). This study demonstrates M. peregrinum extracts may possess high antifungal activity against G. candidum and P. digitatum.Öğe Properties of yogurt fortified with capsaicin extracts dissolved in high oleic sunflower oil(Wiley-Hindawi, 2022) Askin, Buket; Ozturk, Deniz; Durusoy, Begum; Kaya, YalcinIn the study, oleoresin containing capsaicin was extracted by solvent extraction from red hot pepper peel and seeds (extract of oleoresin containing capsaicin, OCE) and were used in yogurt production. Thus, it is aimed to obtain a product with richer nutritional value and a new taste. For this purpose, oleoresin extracts that obtained from peel (peel extracts, PE), peel and seed (PSE), and seeds (seed extracts, SE) were added to milk with different percentages. Color characteristics were measured by a Minolta Colorimeter. There were reductions in L* (60.44-29.77) of yogurt samples by enriched process, especially for samples which contain 3% PSE and 1.5% PSE. A remarkable increase was noticed for a* values from -1.44 to 19.35 for the same samples. It was pointed out by the consumers that bitterness in taste as well as the red color in appearance are experienced. Practical applications With the acceptance of new nutritional perceptions, the food processing is complimenting current foods, with herbs, fruits, vegetables, or their extracts especially to create functional foods. Besides, obtaining new tastes has high importance for this aim. Our results pointed out that the fermented yogurt content has better quality and sensorial properties with capsaicin extracts in comparison with traditional fermented yogurt.