Yazar "Alpaslan, M." seçeneğine göre listele

Listeleniyor 1 - 3 / 3
  • Küçük Resim Yok
    Öğe
    A comparison of vitamin and folic acid levels of sun and microwave dried Capsicum annuum L
    (Wiley, 2017) Karatas, F.; Baysar, A.; Alpaslan, M.
    High Performance Liquid Chromatography was utilized to determine vitamins A, E and C, -carotene and folic acid levels of sun and microwave dried red pepper species (Capsicum annuumL.). Various forms (i.e., chopped, powdered, salted and oiled) of red peppers were tested for the above mentioned vitamins, -carotene and folic acid levels. The results obtained in this study showed that the vitamins A and E content of sun and microwave dried samples were significantly different at p<.05 level. Vitamin C, -carotene and folic acid levels of red pepper species were more sensitive to the method of drying. Vitamin C, -carotene and folic acid levels of sun and microwave dried samples were significantly different at p<.005 level. All microwave dried samples were found to have retained higher levels of vitamins A, E and C, -carotene and folic acid compared to sun dried samples. Since microwave drying is fast, requires less drying time, hygienic and more vitamins are retained in the final product, it seems that microwave drying may be preferred to traditional sun drying. Practical applicationsHigh Performance Liquid Chromatography was utilized to determine vitamins A, E and C, -carotene and folic acid levels of sun and microwave dried red pepper species (Capsicum annuumL.). Various forms (i.e., chopped, powdered, salted and oiled) of red peppers were tested for the above mentioned vitamins, -carotene and folic acid levels. The results obtained in this study showed that the vitamins A and E content of sun and microwave dried samples were significantly different at p<.05 level. Vitamin C, -carotene and folic acid levels of red pepper species were more sensitive to the method of drying. Vitamin C, -carotene and folic acid levels of sun and microwave dried samples were significantly different at p<.005 level. All microwave dried samples were found to have retained higher levels of vitamins A, E and C, -carotene and folic acid compared to sun dried samples. Since microwave drying is fast, requires less drying time, hygienic and more vitamins are retained in the final product, it seems that microwave drying may be preferred to traditional sun drying.
  • Küçük Resim Yok
    Öğe
    Effects of Vegetable Oils on The Quality Parameters of Red Pepper During Storage
    (Univ Namik Kemal, 2010) Inanc, L. A.; Demirci, M.; Alpaslan, M.
    Sunflower, cottonseed, hazelnut, soybean and sesame oils at the concentration of 0, 2, 4 or 6 g/100g red pepper were added into red pepper to determine the effects of the oils on color and oxidative stability during 12-month storage at room temperature. The changes in color, free fatty acid content and peroxide value were determined in 2 month intervals. Initial colors of samples were ranged between 75.26 and 79.95 (ASTA unit), and decreased as the amount of the added vegetable oils increased. Color losses were increased by increasing time for all samples while the color of the soybean oil added samples was more stable. Free fatty acid content and peroxide value of red pepper extracted oils increased significantly as the storage time increased. At the end of storage, free fatty acid content of sesame oil added red pepper was higher than that of others and the lower peroxide value was observed in the control.
  • Küçük Resim Yok
    Öğe
    Evaluation of volatiles, phenolic compounds and antioxidant activities of rose hip (Rosa L.) fruits in Turkey
    (Elsevier Science Bv, 2014) Demir, N.; Yildiz, O.; Alpaslan, M.; Hayaloglu, A. A.
    Five different rose hip (Rosa L) species including Rosa canina, Rosa dumalis, Rosa gallica, Rosa dumalis subsp.boissieri and Rosa hirtissima grown in Turkey are studied. Phenolic compounds, organic acids, sugar and volatile compounds of five different species of rose hips are studied. Total phenolic contents of the rose hip fruits were significantly influenced by species and the levels of total flavonoid and tartaric esters were almost identical in the samples. Antioxidant activities and antiradical scavenging capacities of the extracts were high levels in all rose hip species. It is noticeable that organic acid and sugar contents of the fruits were highly dependence of species and the high levels of ascorbic acid were characteristic. In total, eighteen different phenolic compounds were identified in rose hip species by RP-HPLC-DAD method and, in particular, R. dumalis subsp. boissiericontained different phenolic compounds. Gallic acid, catechin, procyanidin-B2 and hydroxycinnamic acid derivatives (chlorogenic, t-caffeic, p-coumaric, ferrulic and sinapic acids) were principal for all rose hip species. A total of 52 volatile compounds were identified in rose hip species by SPME/GC-MS and it was characterized by abundance of alcohols and aldehydes with also some monoterpenes and sesquiterpenes. (C) 2014 Elsevier Ltd. All rights reserved.