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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 Changes in Compositional Properties during Fruit Development and On-Tree Ripening of Two Common Apricot (Prunus armeniaca L.) Cultivars(Wiley-V C H Verlag Gmbh, 2021) Karabulut, Ihsan; Ozdemir, Ibrahim S.; Koc, Tugca B.; Sislioglu, Kubra; Gokbulut, Incilay; Saritepe, YukselThe objective of the present study was to investigate the variations in some major primary (sugars and organic acids) and secondary (phenolics, beta-carotene) metabolite contents during fruit development and ripening in two important apricot cultivars (Hacihaliloglu and Kabaasi). The changes in the compositional properties of two apricot cultivars were monitored during fruit development with one-week intervals from 56 to 119 days after blossom. During fruit development, the contents of organic acids and phenolics decreased whereas that of sucrose and sorbitol increased. p-Coumaric acid was the only phenolic compound which increased in concentration during fruit development regardless of the cultivar. The content of the other phenolic compounds decreased in a cultivar-dependent manner. The beta-carotene content of the cultivars showed distinct patterns of change such that 3 fold increase in beta-carotene content of Kabaasi cultivar was observed whereas the beta-carotene content of the Hacihaliloglu cultivar did not show any significant change during fruit development.Öğe Chemical Composition and Herbicidal Activities of Essential Oil from Aerial Parts of Origanum Hybrids Grown in Different Global Climate Scenarios on Seed Germination of Amaranthus palmeri(Taylor & Francis Ltd, 2021) Yasar, Ayse; Karaman, Yucel; Gokbulut, Incilay; Tursun, Ayse Ozlem; Tursun, Nihat; Uremis, Ilhan; Arslan, MehmetThe present study aimed to investigate the changes in the essential oil contents of some Origanum hybrids grown at different carbon dioxide (400 and 800 ppm) levels in a fully automated carbon dioxide greenhouse. The chemical composition of essential oils was analyzed gas chromatography/ mass spectrometry (GC/MS). It was found that, among the Origanum hybrids, there were differences between the essential oil contents of those grown under natural conditions and controlled greenhouse conditions. While an increase in carbon dioxide level significantly increased the thymol and carvacrol components, which are among important monoterpene components, of Origanum syriacum x O. onites and O. syriacum x O. vulgare hybrids, whereas it led to a decrease in O. syriacum x O. majorona hybrid. To determine the effects on germination of Amaranthus palmeri S. Watson seeds under laboratory conditions, the essential oils were used at 0.5, 1, 2, and 4 mu l/petri doses. The most effective doses of essential oils for preventing the germination of A. palmeri seed were found to be 2 and 4 mu l/petri. In preventing the germination of seeds, the most effective (100 %) application for all the essential oils was achieved with O. syriacum x O. onites hybrid grown at 800 ppm. These results show that the CO2 increases that may occur as a result of climate change in the next years may lead to changes in the content of essential oils in Origanum hybrids and may have the potential to be used as bio-herbicidal to prevent the germination of A palmeri.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 CHEMICAL COMPOSITION, PHENOLIC, ANTIOXIDANT, AND BIO-HERBICIDAL PROPERTIES OF THE ESSENTIAL OIL OF ROSEMARY (Rosmarinus officinalis L.)(Univ Life Sciences Lublin, 2022) Gokbulut, Incilay; Karaman, Yucel; Tursun, Ayse OzlemThe essential oil yield was obtained from the rosemary plant at the rate of 0.93 mL/100 g, and 1,8-cineol, camphor, isoborneol, alpha-pinene were identified as the highest component. While the total phenolic content in the essential oil of the rosemary plant was 13.87 mg GAE/g (DW) and the IC50 value was 15.02 mu g extract mL(-1), the DPPH antioxidant activity value was obtained as 38.43%. For the investigation of herbicidal effect of the essential oils on seed germination , different doses (0.5, 1.0, 2.0, 4.0, 8.0 and 16.0 mu L Petri(-1)) were used on 2 crop plants (pepper and wheat) and 4 weeds: (Amaranthus palmeri S. Wats.), (Amaranthus albus L.), (Avena fatua L.) and (Sinapis arvensis L.). It was determined that as the applied amount of essential oil increased, the germination of the seeds was more suppressed. The highest effect of essential oil was detected in 16 mu l Petri(-1) dose application in all treated seeds.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 Fiber-rich Apple and Apricot Powders on Cookie Quality(Korean Society Food Science & Technology-Kosfost, 2009) Seker, Ibrahim T.; Ozboy-Ozbas, Ozen; Gokbulut, Incilay; Ozturk, Serpil; Koksel, HamitApple and apricot powders (APL-P and APR-P) were produced from apple and apricot fruits and they were used in cookie formulation at the levels of 10-40% (in flour bases). The APL-P and APR-P were rich in terms of total dietary fiber (TDF) and antioxidant power. The APR-P supplemented cookies had higher spread ratio and lower hardness values than the APL-P supplemented ones at all addition levels. The color values of the APR-P supplemented cookies were all acceptable. Overall sensory scores of the cookies supplemented with APL-P and APR-P were not significantly different from the control up to 20% addition. TDF contents of the supplemented cookies increased significantly with increasing addition level (p<0.01). The replacement Of flour by APL-P and APR-P in wire-cut cookies showed that the physical characteristics and textural properties of the cookies were significantly affected (p<0.01) and APR-P appeared to be a more suitable replacer of flour than APL-P. Addition of both fruit powders upto 20% into the cookie formulation were evaluated as acceptable in terms of the sensory properties.Öğe Effects of Resistant Starch, Apricot Kernel Flour, and Fiber-rich Fruit Powders on Low-fat Cookie Quality(Korean Society Food Science & Technology-Kosfost, 2010) Ozboy-Ozbas, Oezen; Seker, Ibrahim T.; Gokbulut, IncilayUtilization of resistant starch (RS) and apricot kernel flour (AKF) as fat replacers in cookies were examined and effects of fruit powders on the quality of low-fat cookies were investigated. A slight increase in the spread ratios of RS/AKF supplemented cookies were observed up to 20% level. The hardness of RS and RS/AKF supplemented cookies increased above 10% level. Sensory scores of RS and RS/AKF supplemented cookies were not different from the control. Total dietary fiber contents of RS and RS/AKF supplemented cookies increased with increasing level. Apricot powder (APR-P) supplemented cookies had higher spread ratios compared to the apple powder (APL-P) supplemented ones above 10% level. APL-P supplemented cookies had higher hardness and L* and lower a* than APR-P supplemented ones. APR-P appeared to be a more suitable replacer than APL-P up to 30% level.Öğe Evaluation of physicochemical characteristics, antioxidant activity and phenolic profile of Crataegus species in Malatya, Turkey(United Arab Emirates Univ, 2023) Ozturk, Fatma Sezer; Gokbulut, Incilay; Hayaloglu, Ali AdnanThis study aims to evaluate the pomological and physicochemical characteristics, antioxidant activity and phenolic profile of the three cultivars of hawthorn. A total of nine phenolic compounds were identified in C. orientalis subsp. orientalis fruits by using RP-HPLC-DAD system. These comprised of phenolic acids (i.e., gallic, chlorogenic, caffeic, syringic and p-coumaric acids) and flavonoids (i.e., catechin, epicatechin, rutin and procyanidin-B2). The major phenolic compounds in the hawthorn samples were procyanidin-B2, rutin and chlorogenic acid. The total phenolic contents of samples ranged from 2.86 to 13.81 mg gallic acid equivalent/g dry weight (DW). beta-Carotene contents and antioxidant activities (DPPH and ABTS assays) of fruits were found to be high levels. In conclusion, the hawthorn cultivars used in the study differ in composition as they are subspecies of each other. It was concluded that the phenolic compounds of hawthorn are the primary substances responsible for antioxidant activity, and the fruit has shown that it has an important place with these properties. It is thought that this study will lead to the use of hawthorn in the food industry in the future, thus adding value to this fruit and enabling it to be used in new products.Öğe SPME-GC-MS detection of volatile compounds in apricot varieties(Elsevier Sci Ltd, 2012) Gokbulut, Incilay; Karabulut, IhsanAroma compounds of the eight Malatya apricot cultivars, six cultivars grown in the same breeding conditions from different locations and one hybrid cultivar were determined using SPME-GC-MS technique. In general, total concentration (sum of identified and unidentified peaks) of aroma compounds in Malatya apricot cultivars were lower than those others. Total concentration of aroma compounds were found to be in the range of 514 and 6232 mu g/kg fresh weight. The main volatiles of apricot cultivars were aldehydes, alcohols, acetates, esters, terpenes and acids. Among these compounds: ethanol, hexanal, hexyl acetate, (Z)-3-hexenyl acetate, (E)-2-hexenyl acetate, 1-hexanol, (Z)-3-hexenol and (E)-2-hexen-1-ol, were present in all cultivars studied at certain levels. (C) 2011 Elsevier Ltd. All rights reserved.Öğe Utilization of brewer's spent grain in the production of Frankfurters(Wiley, 2009) Ozvural, Emin Burcin; Vural, Halil; Gokbulut, Incilay; Ozboy-Ozbas, OzenThe effects of dried and ground brewer's spent grain (BSG) on dietary fibre content and some quality characteristics of beef Frankfurters were investigated. BSG preparations of fine (< 212 mu m), medium (212-425 mu m) and coarse (425-850 mu m) particle sizes were used in the production of Frankfurters. The total dietary fibre (TDF) content of the Frankfurters supplemented with BSG of different particle sizes increased significantly (P < 0.05) as the level of addition was increased. The mean TBA (2-thiobarbituric acid), colour and texture values except springiness had significant differences (P < 0.05) among the treatments. The overall acceptability scores for the control and the Frankfurters with BSG were 7.57 and 5.47-7.02 on a nine-point scale, respectively. Cluster analysis was also carried out to divide the measured parameters into clusters according to their similarities and to find out the correlations among them. It can be concluded that BSG can be added to Frankfurters to increase their fibre content without deleteriously affecting their sensory parameters.Öğe Utilization of sugarbeet fiber and brewers' spent grain in the production of tarhana(Verlag Dr Albert Bartens, 2010) Ozboy-Ozbas, Ozen; Hancer, Ayla; Gokbulut, IncilayIn this study, the effects of sugarbeet fiber (SBF) and brewers' spent grain (BSG) on the quality of tarhana, a fermented wheat flour-yoghurt product, were studied. SBF was produced from sugarbeet pulp collected after pressing. BSG was a malt-rice adjunct mash spent grain. SBF and BSG of particle sizes >425 mu m were added into the tarhana formulation at levels of 3, 6, 9, and 12%. Total dietary fiber (TDF) contents of SBF and BSG were 72.9% and 65.2%, respectively. Chemical properties, color values, sensory scores and TDF contents of SBF- and BSG-containing tarhana samples were investigated. Addition of SBF decreased protein and crude fat values but BSG increased them significantly (p < 0.01). Addition of SBF and BSG resulted in lower L*a*b* color(1) values giving slightly darker products. The TDF contents of organoleptically accepted 9% SBF and 6% BSG added tarhanas showed 3 and 2 fold higher TDF than the control groups, respectively. Utilization of SBF and BSG in tarhana production resulted in acceptable soup properties in terms of most of the sensory properties. Slightly lower values in some of the sensory properties (color, odor, and taste) could be compensated by the health benefits of fiber products.
