Browsing by Author "Çağindi Ö."

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    Aflatoxins and ochratoxin A in dried eggplant and green bell pepper
    (Elsevier Ltd, 2016) Çağindi Ö.; Gürhayta O.F.
    In this study, 50 dried eggplant and 50 dried green bell pepper samples were analyzed in terms of their aflatoxin and ochratoxin A (OTA) content. Aflatoxins G2, G1, B2, and B1, and OTA contents were analyzed using high-performance liquid chromatography with a flame ionization detector (HPLC-FID). Total aflatoxin and, as well as aflatoxin G2, G1, B2, and B1 content in dried eggplant samples were ranged between 0.82 and 2.58, 0.10-0.23, 0.32-1.35, 0.12-0.67, and 0.17-0.71 μg kg-1, respectively. Total aflatoxin and, as well as aflatoxin G2, G1, B2 and B1 content in dried green bell pepper samples were 0.81-2.42, 0.11-0.22, 0.32-1.38, 0.13-0.66, and 0.18-0.91 μg kg-1, respectively. OTA content was varied from 8.88 to 21.35 μg kg-1 in eggplant samples, and from 15.38 to 24.70 μg kg-1 in dried green bell pepper samples. Of the dried eggplant samples and dried green bell pepper samples, 36% and 24% of them, respectively, had aflatoxin B1 values which were below the minimum limit of detection (LOD) of 0.05 μg kg-1. None of the analyzed samples exceeded the legal limit values of 10 μg kg-1 for total aflatoxin content, and 5 μg kg-1 for aflatoxin B1 content. However, 80% of the dried eggplant samples and 100% of the dried green bell pepper samples exceeded the legal limit value for OTA content (15 μg kg-1). According to the results, it was concluded that dried vegetables should be examined in terms of their aflatoxins. It is essential to analyze OTA content more thoroughly, as it has the potential to pose a risk for public health, as well as for the economy. © 2016 Elsevier Ltd.
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    Effects of adding honey at different temperatures to linden tea on antioxidant properties and hydroxymethylfurfural formation
    (Wageningen Academic Publishers, 2019) Benzer Gürel D.; Çağindi Ö.
    Linden, a popularly consumed product, is prepared by different methods like infusion and decoction for treating diseases in children and adults. Due to linden's effective compounds and its sweetening, it is used in conjunction with honey and linden tea. This study investigated the effect of adding honey to linden tea prepared by infusion and decoction. Samples held at different temperatures were checked 5, 10, and 15 minutes after filtration to monitor total antioxidant activity, total phenolic compounds, total flavonoid and hydroxymethylfurfural (HMF) levels. Total antioxidant activity, total phenolic compounds and total flavonoids were found to be higher in the sample prepared by decoction. HMF was not observed in the linden tea prepared by infusion. HMF found in the teas prepared through decoction changed from 0.48 to 0.56 μg/ml. The highest concentration of HMF was found in the samples with honey added immediately after filtration (95 °C). The results suggest that when linden tea is prepared, honey should be added at least 10 minutes later to increase total antioxidant activity and to reduce HMF formation. © 2019 Wageningen Academic Publishers.