Journal of Advanced Research in Natural and Applied Sciences
It is of great importance to determine the antioxidant properties of plants, especially those use... more It is of great importance to determine the antioxidant properties of plants, especially those used for food, pharmacology and medicinal purposes. Stachys thirkei C.Koch belonging to Lamiaceae family is used as a medicinal aromatic plant in Turkey. The present study was carried out to investigate the total phenolic contents, antioxidant activity and bioaccessibility of S. thirkei C.Koch. The total phenolic content (TPC) was evaluated by Folin-Ciocalteu colorimetric procedure and antioxidant activity determine four distinctive methods (ABTS•+, CUPRAC, DPPH• and FRAP). According to the results, the levels of hydrolysable phenolics (1538.99±4.57 mg of GAE/100g) approximately three and a half fold higher than extractable phenolics (422.96±4.70 mg of GAE/100g). The TPC of S. thirkei C.Koch was determined to be 1961.95±4.46 mg of GAE/100g. On the other hand, the bioaccessible fractions and phenolic bioaccessibility of S. thirkei C.Koch were found to be 1766.72±2.96 μmol Trolox/g and 90.05±...
Pumpkin (Cucurbita moschata Duch.) is a vegetable which has positive effects on health due to its... more Pumpkin (Cucurbita moschata Duch.) is a vegetable which has positive effects on health due to its valuable nutrients and can therefore be used as a functional snack food. The objective of this study was to investigate the total phenolic contents, antioxidant capacities, in-vitro bioaccessibilities, and phenolic acids of pumpkin chips (PCs) supplemented with some aromatizing spices (cinnamon and ginger). According to the results, especially PCs aromatized with spices are rich in terms of phenolic content, antioxidant capacities and bioaccessibility. Within the phenolic acids, the p-hydroxybenzoic is the predominant phenolic acid in the PCs. The results of this research revealed that PCs were a functional snack thanks to their high antioxidant capacities, phenolic content, and their bioaccessibility. In addition, cinnamon and ginger further increased the functional properties of PCs. It is consequently thought that aromatized PCs could be an excellent alternative snack food for people...
GOCMEN, D., A. N. INKAYA and E. AYDIN, 2009. Flat breads. Bulg. J. Agric. Sci., 15: 298-306 Flat ... more GOCMEN, D., A. N. INKAYA and E. AYDIN, 2009. Flat breads. Bulg. J. Agric. Sci., 15: 298-306 Flat breads are produced most of the world. But some of them are made mostly by traditional methods in Turkey, Middle East and Northern African countries. Flat breads are either one (single) layered or two (double) layered. Another two sub-groups for single layered flat breads are leavened or unleavened. Two layered flat breds are leavened. The most significant characteristic of flat bread that differs from other loaves or pan ones is that they have lower specific volumes. In this article, you will find a brief summary of the mainly ingredients used in flat bread production, production steps of flat bread, some flat breads produced all over the world and the production methods of the most common Turkish flat breads such as lavas, pide and yufka.
Oleaster flours (OFs) were produced from two different genotypes (G1 and G2) by two different met... more Oleaster flours (OFs) were produced from two different genotypes (G1 and G2) by two different methods (oleaster mesocarp flour: OMF and oleaster mesocarp flour with pericarp: OMFP). In this study, OFs were used to replace wheat flour in the cookie formulation (control) at the levels of 5,10,15,20 and 25 % (w/w). OFs supplementation increased total dietary fiber (TDF) contents and decreased caloric contents of cookies compared to the control. Spread ratio (SR) values of cookies with OFs increased. Cookies with OFs were found to be larger in diameter than control cookies. Increasing of OMF and OMFP levels in the cookies led to darker appearance of the cookies than the control. In general, hardness tends to increase as the level of OMFs and OMFPs increased in the cookies. According to sensory analysis, overall acceptance of cookies were found the best at control sample. However, panelists liked all cookies with OFs moderately or slightly. Especially, the usage of 5 % for OMFs and OMFPs...
Persimmon which is widely known as “Trabzon Hurması” and “Cennet Meyvesi” is a very popular fruit... more Persimmon which is widely known as “Trabzon Hurması” and “Cennet Meyvesi” is a very popular fruit with bright orange color. In the presented study, extractable, non-extractable, total phenolic content (TPC), antioxidant capacity (AC) and bioaccessibility of Trabzon persimmons (astringent, non-astringent and wild persimmon) were determined. The results of this study indicated that all types of persimmons have great importance both on TPC, AC and bioaccessibility. Compared to astringent and non-astringent types, the wild persimmon type had the highest TPC. Another attractive result from this study, although the wild persimmons do not prefer for consumption, the results demonstrated that the bioaccessible phenolics of this type of persimmons were found to be 6.7 fold higher than the non-astringent types and 4.7 fold higher than the astringent types. Especially the wild type of persimmon is a good source of natural antioxidant and further studies should be carried out for wild type pers...
Oleaster flours were produced from two different genotypes (GO1 and GO2) and methods (peeled olea... more Oleaster flours were produced from two different genotypes (GO1 and GO2) and methods (peeled oleaster flour: POF and unpeeled oleaster flour: UPOF). Oleaster flour samples (OFs) contained high levels of dietary fibers and micro minerals. The contents of Fe, Cu, B, and Cr in flours obtained from oleaster fruits were higher in UPOF than in POF samples. Palmitic acid was the major fatty acid which was followed by oleic acid and lignoceric acid. All samples contained greater amount of saturated fatty acids (SFA) as compared to mono unsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA). Among seven different organic acids detected, the level of citric acid was the highest and it was followed by malic, acetic and oxalic acids. High nutritional contents of oleaster flour indicated that it is a good source of dietary fiber, micro minerals, as well as organic and fatty acids. The water solubilities (WS) and water absorption capacities (WAC) of oleaster flours were adequate fo...
GOCMEN , D ., A. N. INKAYA and E. AYDIN, 2009. Flat breads. Bulg. J. Agric. Sci., 15: 298-306 Fla... more GOCMEN , D ., A. N. INKAYA and E. AYDIN, 2009. Flat breads. Bulg. J. Agric. Sci., 15: 298-306 Flat breads are produced most of the world. But some of them are made mostly by traditional methods in Turkey, Middle East and Northern African countries. Flat breads are either one (single) layered or two (double) layered. Another two sub-groups for single layered flat breads are leavened or unleavened. Two layered flat breds are leavened. The most significant characteristic of flat bread that differs from other loaves or pan ones is that they have lower specific volumes. In this article, you will find a brief summary of the mainly ingredients used in flat bread production, production steps of flat bread, some flat breads produced all over the world and the production methods of the most common Turkish flat breads such as lavas, pide and yufka.
Journal of Advanced Research in Natural and Applied Sciences
It is of great importance to determine the antioxidant properties of plants, especially those use... more It is of great importance to determine the antioxidant properties of plants, especially those used for food, pharmacology and medicinal purposes. Stachys thirkei C.Koch belonging to Lamiaceae family is used as a medicinal aromatic plant in Turkey. The present study was carried out to investigate the total phenolic contents, antioxidant activity and bioaccessibility of S. thirkei C.Koch. The total phenolic content (TPC) was evaluated by Folin-Ciocalteu colorimetric procedure and antioxidant activity determine four distinctive methods (ABTS•+, CUPRAC, DPPH• and FRAP). According to the results, the levels of hydrolysable phenolics (1538.99±4.57 mg of GAE/100g) approximately three and a half fold higher than extractable phenolics (422.96±4.70 mg of GAE/100g). The TPC of S. thirkei C.Koch was determined to be 1961.95±4.46 mg of GAE/100g. On the other hand, the bioaccessible fractions and phenolic bioaccessibility of S. thirkei C.Koch were found to be 1766.72±2.96 μmol Trolox/g and 90.05±...
Pumpkin (Cucurbita moschata Duch.) is a vegetable which has positive effects on health due to its... more Pumpkin (Cucurbita moschata Duch.) is a vegetable which has positive effects on health due to its valuable nutrients and can therefore be used as a functional snack food. The objective of this study was to investigate the total phenolic contents, antioxidant capacities, in-vitro bioaccessibilities, and phenolic acids of pumpkin chips (PCs) supplemented with some aromatizing spices (cinnamon and ginger). According to the results, especially PCs aromatized with spices are rich in terms of phenolic content, antioxidant capacities and bioaccessibility. Within the phenolic acids, the p-hydroxybenzoic is the predominant phenolic acid in the PCs. The results of this research revealed that PCs were a functional snack thanks to their high antioxidant capacities, phenolic content, and their bioaccessibility. In addition, cinnamon and ginger further increased the functional properties of PCs. It is consequently thought that aromatized PCs could be an excellent alternative snack food for people...
GOCMEN, D., A. N. INKAYA and E. AYDIN, 2009. Flat breads. Bulg. J. Agric. Sci., 15: 298-306 Flat ... more GOCMEN, D., A. N. INKAYA and E. AYDIN, 2009. Flat breads. Bulg. J. Agric. Sci., 15: 298-306 Flat breads are produced most of the world. But some of them are made mostly by traditional methods in Turkey, Middle East and Northern African countries. Flat breads are either one (single) layered or two (double) layered. Another two sub-groups for single layered flat breads are leavened or unleavened. Two layered flat breds are leavened. The most significant characteristic of flat bread that differs from other loaves or pan ones is that they have lower specific volumes. In this article, you will find a brief summary of the mainly ingredients used in flat bread production, production steps of flat bread, some flat breads produced all over the world and the production methods of the most common Turkish flat breads such as lavas, pide and yufka.
Oleaster flours (OFs) were produced from two different genotypes (G1 and G2) by two different met... more Oleaster flours (OFs) were produced from two different genotypes (G1 and G2) by two different methods (oleaster mesocarp flour: OMF and oleaster mesocarp flour with pericarp: OMFP). In this study, OFs were used to replace wheat flour in the cookie formulation (control) at the levels of 5,10,15,20 and 25 % (w/w). OFs supplementation increased total dietary fiber (TDF) contents and decreased caloric contents of cookies compared to the control. Spread ratio (SR) values of cookies with OFs increased. Cookies with OFs were found to be larger in diameter than control cookies. Increasing of OMF and OMFP levels in the cookies led to darker appearance of the cookies than the control. In general, hardness tends to increase as the level of OMFs and OMFPs increased in the cookies. According to sensory analysis, overall acceptance of cookies were found the best at control sample. However, panelists liked all cookies with OFs moderately or slightly. Especially, the usage of 5 % for OMFs and OMFPs...
Persimmon which is widely known as “Trabzon Hurması” and “Cennet Meyvesi” is a very popular fruit... more Persimmon which is widely known as “Trabzon Hurması” and “Cennet Meyvesi” is a very popular fruit with bright orange color. In the presented study, extractable, non-extractable, total phenolic content (TPC), antioxidant capacity (AC) and bioaccessibility of Trabzon persimmons (astringent, non-astringent and wild persimmon) were determined. The results of this study indicated that all types of persimmons have great importance both on TPC, AC and bioaccessibility. Compared to astringent and non-astringent types, the wild persimmon type had the highest TPC. Another attractive result from this study, although the wild persimmons do not prefer for consumption, the results demonstrated that the bioaccessible phenolics of this type of persimmons were found to be 6.7 fold higher than the non-astringent types and 4.7 fold higher than the astringent types. Especially the wild type of persimmon is a good source of natural antioxidant and further studies should be carried out for wild type pers...
Oleaster flours were produced from two different genotypes (GO1 and GO2) and methods (peeled olea... more Oleaster flours were produced from two different genotypes (GO1 and GO2) and methods (peeled oleaster flour: POF and unpeeled oleaster flour: UPOF). Oleaster flour samples (OFs) contained high levels of dietary fibers and micro minerals. The contents of Fe, Cu, B, and Cr in flours obtained from oleaster fruits were higher in UPOF than in POF samples. Palmitic acid was the major fatty acid which was followed by oleic acid and lignoceric acid. All samples contained greater amount of saturated fatty acids (SFA) as compared to mono unsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA). Among seven different organic acids detected, the level of citric acid was the highest and it was followed by malic, acetic and oxalic acids. High nutritional contents of oleaster flour indicated that it is a good source of dietary fiber, micro minerals, as well as organic and fatty acids. The water solubilities (WS) and water absorption capacities (WAC) of oleaster flours were adequate fo...
GOCMEN , D ., A. N. INKAYA and E. AYDIN, 2009. Flat breads. Bulg. J. Agric. Sci., 15: 298-306 Fla... more GOCMEN , D ., A. N. INKAYA and E. AYDIN, 2009. Flat breads. Bulg. J. Agric. Sci., 15: 298-306 Flat breads are produced most of the world. But some of them are made mostly by traditional methods in Turkey, Middle East and Northern African countries. Flat breads are either one (single) layered or two (double) layered. Another two sub-groups for single layered flat breads are leavened or unleavened. Two layered flat breds are leavened. The most significant characteristic of flat bread that differs from other loaves or pan ones is that they have lower specific volumes. In this article, you will find a brief summary of the mainly ingredients used in flat bread production, production steps of flat bread, some flat breads produced all over the world and the production methods of the most common Turkish flat breads such as lavas, pide and yufka.
Uploads
Papers by Emine AYDIN