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Öğe Antibacterial and mechanical properties of propolis added to glass ionomer cement(E H Angle Education Research Foundation, Inc, 2014) Hatunoglu, Erdem; Ozturk, Firat; Bilenler, Tugca; Aksakalli, Sertac; Simsek, NeslihanObjective: To investigate whether adding ethanolic extracts of propolis (EEP) might influence the antibacterial and mechanical (shear-peel band strength [SPBS]) properties of conventional glass ionomer cement (GIC) used in orthodontic band cementation. Materials and Methods: The cement was divided into four groups: one using the original composition and three with 10%, 25%, and 50% EEP added to the liquid and then manipulated. An antimicrobial assay, broth-dilution method was used to determine the antibacterial capacity of the GIC containing EEP. Eighty teeth were used for the mechanical assay, and an lnstron testing machine was used to evaluate the SPBS. Kolmogorov-Smirnov and Kruskal-Wallis tests were used for statistical analyses. Results: GIC with the addition of 25% and 50% EEP activated inhibition of Streptococcus mutans (ATCC 25175) growth, but this effect did not occur in the group to which 10% EEP was added or in the control GIC group. There was no significant difference between the groups in terms of SPBS (P > .05). Conclusions: The addition of EEP may increase antibacterial properties without negatively modifying the mechanical properties of conventional GIC.Öğe Antioxidant and antimicrobial properties of thyme essential oil encapsulated in zein particles(Wiley-Blackwell, 2015) Bilenler, Tugca; Gokbulut, Incilay; Sislioglu, Kubra; Karabulut, IhsanZein has been used successfully for encapsulation of functional foods. Thyme essential oil was encapsulated in zein particles by liquid-liquid dispersion method. Functional properties of thyme essential oil can be enhanced by encapsulation technology. Based on the SEM images, size of the particles was in micron scale. A centrifugation step was applied to separate encapsulated particles during production. This treatment caused some differences in structural and functional properties. The highest encapsulation efficiency value of 97.02 % was achieved at 503xg for 10min centrifugation. Interaction time between samples and DPPH radicals was extended by encapsulation. Advantage of encapsulation in terms of antioxidant actions was highlighted by Rancimat test. A fast release rate of thyme essential oil encapsulated in zein was observed in triacylglycerols media. Antimicrobial activity of encapsulated thyme essential oil was lower than that of free form in 24h incubation. A better encapsulation efficiency rate was obtained compared to reported values. Rancimat test can be effectively used to measure antioxidant activity when essential oils are used as antioxidants in encapsulated form. A fast release rate of thyme essential oil encapsulated in zein was observed in TAGs media. Copyright (c) 2015 John Wiley & Sons, Ltd.Öğe Chemical composition of apricots affected by fruit size and drying methods(Taylor & Francis Inc, 2018) Karabulut, Ihsan; Bilenler, Tugca; Sislioglu, Kubra; Gokbulut, Incilay; Ozdemir, Ibrahim Sani; Seyhan, Ferda; Ozturk, KadirCombined practice of sulfuration and drying is widely applied for extending shelf life of fruits. The differences in fruit size are not taken into consideration during these applications and during fresh fruit consumption. In this study, effect of fruit size and drying methods (hot air-drying and sun drying) on the chemical composition of fresh and sulfurated apricot was investigated. Total drying times for sun drying and hot air-drying were 11 d and 51 h, respectively. A temperature gradient was applied during hot air-drying. The fruit size substantially affects the composition of both fresh and dried apricots. The results were subjected to principal component analysis. The small-sized fresh apricots discriminate themselves from large ones with higher amounts of phenolic compounds, whereas the large-sized fresh apricots contain more sugar and organic acids. Size classification and hot air-drying are advisable for high-quality dried apricot production.Öğe Determination of Chemical Composition, Total Phenolic, Antimicrobial, and Antioxidant Activities of Echinophora tenuifolia Essential Oil(Taylor & Francis Inc, 2013) Gokbulut, Incilay; Bilenler, Tugca; Karabulut, IhsanIn this study, the antioxidant and antimicrobial activities, total phenolic content, and essential oil composition of Echinophora tenuifolia L. subsp. sibthorpiana were investigated. The antioxidant activity of investigated essential oil was assessed by ABTS and DPPH assays. DPPH radical scavenging activity expressed by IC50 was 2.84 g/L, whereas the TEAC value determined by ABTS assay was 0.032 g TEAC/kg plant. Total phenol content of essential oil determined by Folin-Ciocalteu method was calculated as 1.32 g GAE/kg plant. The essential oil extracted by hydrodistillation (Clevenger apparatus) was investigated by GC-MS technique and 78 compounds were identified. The main components of essential oils were found to be -3-carene (17.93%), p-cymene (8.99%), methyleugenol (16.41%), and -phellandrene (9.33%). The antimicrobial activity of investigated essential oil was tested using a broth dilution method against 13 bacterial and 2 fungal microorganisms. The lowest minimum inhibitory concentration of essential oil against Bacillus cereus was 62.5 g/mL while the antifungal activity was greater than 1000 g/mL for both Candida albicans and Saccharomyces cereviciae. Investigated essential oil has a certain level of antioxidant and antimicrobial effects, which may be attributed to their chemical compounds. The antimicrobial efficiency of essential oil, especially against Bacillus cereus and Staphylocoocus spp., offers its effectiveness to treatment of wound or disease caused by Gram positive bacteria.Öğe Effect of fruit canopy positions on the properties of apricot (Prunus armeniaca L.) varieties(Wiley, 2018) Karabulut, Ihsan; Bilenler, Tugca; Sislioglu, Kubra; Gokbulut, Incilay; Seyhan, Ferda; Ozdemir, Ibrahim Sani; Ozturk, BulentEffect of fruit position in the tree on properties of two commercially important apricot varieties (Hachalilolu and Kabaa) was investigated. Principal component analysis separated apricots based on their variety and canopy position. Hachalilolu variety was distinguished from Kabaa variety by its higher pH, weight, dry matter (DM), soluble solid, citric acid, and catechin content. Major features which contribute to variation of the canopy position were -carotene, malic acid, catechin, ascorbic acid, soluble solid content, DM, malic acid, and neochlorogenic acid. Fruits located on the top of the tree were richer in phenolic compounds and exhibited higher degree of antioxidant activity measured by 2.2-azinobis[3-ethylbenzthiazoline-6-sulphonic acid] (ABTS) method than those located on the bottom of the tree. Except for chlorogenic and neochlorogenic acids, all other forms of phenolic compounds were higher in concentration in the fruits located on the top of the canopy especially for the Hachalilolu variety. Practical applicationsThe results of this study may be of interest for apricot breeders as it provides important information about cultivar specific canopy effect on fruit quality. Furthermore, the results can be used by apricot producers for canopy management and pruning strategies to create of homogenous microclimate in the fruit canopy which would limit quality variation.Öğe Effect of fruit maturity level on quality, sensory properties and volatile composition of two common apricot (Prunus armeniaca L.) varieties(Springer India, 2018) Karabulut, Ihsan; Gokbulut, Incilay; Bilenler, Tugca; Sislioglu, Kubra; Ozdemir, Ibrahim Sani; Bahar, Banu; Celik, BelginThe effect of maturity level on fruit quality properties, volatile composition and sensory attributes was investigated in two important apricot varieties (HacA +/- haliloglu and KabaaAYA +/-). The soluble solid content was used as the maturity index for the classification of apricots according to their maturity levels as immature (14-20 A degrees Brix), mature (20-24 A degrees Brix) and over-mature (> 24A degrees Brix). Changes in the volatile composition of samples at different maturity levels were characterized using headspace solid phase micro-extraction gas chromatography-mass spectrometry. The results showed that the quality attributes of the KabaaAYA +/- were affected to a lesser extent by the maturity level than HacA +/- haliloglu. From the immature to over-mature, fruit weight, dry matter and pH increased while firmness and titratable acidity decreased (p < 0.05) in both varieties. Volatile composition was affected by both apricot variety and maturation levels. The main volatiles were aldehydes, alcohols, ketones, esters, terpenes and hydrocarbons. Compared to KabaaAYA +/-, the concentrations of the volatile compounds were higher in HacA +/- haliloglu regardless of the maturity levels. Among the samples, HacA +/- haliloglu at over-mature level received the highest overall liking score. The principal component analysis made on the measured quality attributes allowed the discrimination of apricot varieties and their maturity levels.Öğe Effects of encapsulated starter cultures on microbial and physicochemical properties of traditionally produced and heat treated sausages (sucuks)(Elsevier, 2017) Bilenler, Tugca; Karabulut, Ihsan; Candogan, KezbanStarter cultures (Lactobacillus plantarum and Staphylococcus xylosus) were encapsulated by emulsion method using alginate-starch mixture to increase the live cell number when they used in the heat treated (at similar to 70 degrees C for 20 min) and in fermented sucuks. Effects of encapsulated bacteria on microbial and physicochemical properties of heat treated sucuk were investigated. Freeze dried micro particles were characterized in terms of survival rate surface morphology and release profile. The highest survival rate was observed for L. plantarum and S. xylosus at 2% and 0.5% concentrations, respectively. Release test was completed for 14 days with the release rates of 70.21% and 70.34% for S. xylosus and L. plantarum, respectively. The starter cultures were protected by encapsulation against the harsh conditions during fermentation and heat treatment with lower reduction rates suggesting that the microencapsulation of starter cultures is a robust option for the use in the production of heat treated meat products. (C) 2016 Elsevier Ltd. All rights reserved.Öğe Synthesis and characterization of acrylamide-based copolymeric hydrogel-silver composites: Antimicrobial activities and inhibition kinetics against E-coli(Taylor & Francis As, 2017) Boztepe, Cihangir; Tosun, Emir; Bilenler, Tugca; Sislioglu, KubraA series of acrylamide (AAm)-based hydrogels containing acrylic acid, 2-acrylamido-2-methyl-1-propanesulfonic acid (AMPS), and vinyl imidazole (VI) comonomers were prepared by free radical polymerization. Silver nanoparticles were loaded to hydrogel systems through in situ reduction of silver nitrate in the presence of sodium borohydride as a reducing agent. The synthesized hydrogels and their composites were characterized using FTIR, scanning electron microscopy, EDX, and EDX-mapping. The antimicrobial activity of hydrogel-silver composite was determined using well agar and broth dilution tests. In the first stage, four different hydrogel-silver composites were evaluated against six different microorganisms using the well agar technique. The most effective hydrogel-silver composite among all tested was poly(AAm-co-VI-co-AMPS)-Ag, while the most sensitive and resistant microorganisms among all tested were Staphylococcus cerevisiae and S. aureus, respectively. Poly(AAm-co-VI-co-AMPS)-Ag composite was used in modeling the inhibition kinetic of Escherichia coli. The present study displays that hydrogel-silver composite has considerable antimicrobial activity, which deserves further investigation for use in clinic application and industrial processing. [GRAPHICS] .
