Yazar "Hisil, Yasar" seçeneğine göre listele

Listeleniyor 1 - 3 / 3
  • Küçük Resim Yok
    Öğe
    Characterisation of Pomegranate Juices from Ten Cultivars Grown in Turkey
    (Taylor & Francis Inc, 2009) Cam, Mustafa; Hisil, Yasar; Durmaz, Gokhan
    Pomegranate juices obtained from ten pomegranate cultivars of Turkey were analysed for their sugars, organic acids and the other quality parameters including pH, total soluble solids, and titratable acidity. Statistically significant differences were determined among the cultivars for parameters analysed. Citric acid was the predominant acid of all the cultivars studied. Cultivar Zivzik, one of the most popular cultivar in Turkey, showed best scores for total soluble solids (16.9 0.06 Brix), glucose (84.18 0.42 g/l) and fructose (83.34 0.81 g/l). Pomegranate juices were classified into three groups according to principal component analysis and cluster analysis.
  • Küçük Resim Yok
    Öğe
    Classification of eight pomegranate juices based on antioxidant capacity measured by four methods
    (Elsevier Sci Ltd, 2009) Cam, Mustafa; Hisil, Yasar; Durmaz, Goekhan
    The antioxidant capacity of pomegranate juices (PJs) obtained from eight cultivars were determined by the scavenging activity against 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2'-azino-bis(3 -ethyl-benzothiaz-oline-6-suffonic acid) (ABTS) and P-carotene-linoleate model system. Total phenolic content (TPC) and total anthocyanin content (TAC) were also determined and found to vary between the range of 208.3343.6 mg catechin equivalents and 8.1-36.9 mg cyanidine-3-glucoside equivalents per 100 ml of PJ, respectively. Cultivar Izmir 8 showed the highest scores for trolox equivalent antioxidant capacity (TEAC) as 418.3 +/- 5.2 mg/100 ml of PJ, anti-lipid peroxidative activity (ALPA) as 93.5 +/- 1.8% and efficient concentration (EC50) as 29.8 +/- 2.9 ml of PJ/g of DPPH. The hierarchy of PJs for antioxidant capacity with respect to their TEAC and ALPA values was 18 > 11499 > 110 > 11264 > 11479 > 126 > 123 > Zivzik. Interrelationships among the analyzed parameters and PJs obtained from eight cultivars were investigated by principal component analysis (PCA). Dimension of data set was reduced to two components by PCA accounting for the 93% of the total variance. Eight PJs were classified into three groups by cluster analysis (CA). (C) 2008 Elsevier Ltd. All rights reserved.
  • Küçük Resim Yok
    Öğe
    Some Physical and Chemical Changes during Fruit Development of Five Common Apricot (Prunus armeniaca L.) Cultivars
    (Japanese Soc Food Sci & Technology, 2010) Durmaz, Goekhan; Cam, Mustafa; Kutlu, Tuerkan; Hisil, Yasar
    Five apricot (Prunus armeniaca L.) cultivars were examined throughout fruit development period to monitor the changes in quality characteristics including hardness, Brix, color, titratable acidity and pH. Changes in the amount of sugars (fructose, glucose and sucrose) and organic acids (citric, malic and quinic) were also determined by HPLC. The predominant sugar of cultivars found to be glucose at the initial ripening stages; however, sucrose or glucose became predominant at the end of fruit maturation. Sugar/acid rate was found to be the highest in Hasanbey (HB) cultivar during unripe period, while Kabaasi (KA) showed the highest value at full ripeness. Low soluble solid containig varieties of Zerdali (ZD) and HB reached fruit maturity earlier than the other cultivars. Soganci (SO) measured as the hardest fruit at maturity while ZD was the softest cultivar. Chroma as a measure of color, was found to be well corelated with maturity level rather than L value. In the course of ripening, total acid content decreased along with the increasing amount of total sugar for all cultivars.