Browsing by Author "Bagdatlioglu, N"
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Item Effects of deboning methods on chemical composition and some properties of beef and turkey meatSerdaroglu, M; Turp, GY; Bagdatlioglu, NThe objective of this research was to compare some chemical and physical characteristics of mechanically deboned and hand deboned turkey meat and beef. Samples were analyzed for proximate composition, cholesterol, TBA, calcium and iron contents, hunter colour parameters and fatty acid composition. Deboning method affected chemical composition of beef and turkey meat. Mechanical deboning resulted higher cholesterol values and calcium and iron content. In hand deboned turkey meat the most abundant fatty acids were C16:0, C18:1 and C18:2. Mechanical deboning process was increased the percent of C18:1, C18:2 and C18:3 in turkey meat. C16:0, C18:0 and C18:1 were the major fatty acids in mechanically deboned and hand deboned beef.Item Effect of maternal corticosterone on utilisation of residual yolk sac fatty acids by developing broiler embryoYalçin, S; Bagdatlioglu, N; Babacanoglu, E1. Increased concentrations of maternal corticosterone are deposited into egg yolk under stress conditions. This experiment investigated the effect of maternal corticosterone on yolk and yolk sac fatty acid profiles of eggs and developing broiler embryos. 2. At 42 weeks of age, 200 broiler breeder females were randomly divided into two groups: maternal corticosterone (MC): 2 mg/hen/d of corticosterone dissolved in 1 mL of 99% ethanol and mixed in the individual daily feed for a 14 d period, and control: 1 mL of ethanol added to the individual daily feed. Hens were inseminated, and eggs were collected daily from d 3 of corticosterone feeding to d 14 and incubated. Fatty acid profiles of egg yolk and yolk sac were analysed before incubation and at 12, 14, 18 and 21 d of incubation. 3. Yolk corticosterone concentrations were greater in MC eggs. Before incubation, eggs from MC had lower DHA (22 : 6 n-3) but higher stearic (18 : 0) and dihomo-gamma linolenic (20 : 3 n-6 Cis 8,11,14) acid content compared with the control. 4. Higher concentrations of stearic (18 : 0), elaidic (18 : 1 tr n-9), eicosenoic (20 : 1 n-9), eicosadienoic (20 : 2 n-6), dihomo-gamma linoleic (20 : 3 n-6) and arachidonic (20 : 4 n-6) acids and lower concentrations of myristic (14 : 0), palmitoleic (16 : 1 n-7), linoleic (18 : 2 n-6) and DHA (22 : 6 n-3) were found at different periods of incubation in the residual yolk sac of MC than from controls. 5. The results suggest that the preferentially selective absorption of fatty acids is related to specific tissue requirements.Item Physicochemical Characterization of Whole Egg Powder Microencapsulated by Spray DryingKoç, M; Koç, B; Yilmazer, MS; Ertekin, FK; Susyal, G; Bagdatlioglu, NPhysical characterization and oxidative stability of egg powder microencapsulated by spray drying were studied in this work. The wall material (gelatin, lactose, pullulan, and their mixtures) and liquid egg mixtures were prepared by homogenization at 22,000 rpm for 60s. The spray drying was carried out at pilot-scale spray dryer (Niro Mobile Minor, Soborg, Denmark). The spray-dried egg powders were analyzed for moisture content, water activity, peroxide value, total cholesterol oxidation products (TCOPs), particle properties, and bulk properties. Using gelatin as wall material resulted in a significant increase in the moisture content and water activity of egg powder during storage and it improved flowability. Egg powders containing pullulan as wall material showed a fibrous structure and had the lowest bulk density. Adding lactose as wall material increased the oxidative stability, which was indicated with lowest peroxide value and TCOPs level of egg powder.Item Heavy metal levels in leafy vegetables and some selected fruitsBagdatlioglu, N; Nergiz, C; Ergonul, PGThe aim of this study was to determine the levels of Cu, Zn, Fe, Pb and Cd in various fruits (tomato, cherry, grape, strawberry) and vegetables (parsley, onion, lettuce, garlic, nettle, peppermint, rocket, spinach, dill, broad bean, chard, purslane, grapevine leaves) grown in Manisa region. Flame and Graphite Furnace Atomic absorption spectrometry was used to estimate and evaluate the levels of these metals. Detected levels ranged from 0.56 to 329.7, 0.01 to 5.67, 0.26 to 30.68, 0.001 to 0.97 and 0 to 0.06 mu g/g for Fe, Cu, Zn, Pb and Cd, respectively. While the highest mean levels of Cu and Zn were detected in grapevine leaves, the lowest mean levels of Fe and Pb were detected in nettle. Cd was not detected in most of the fruits and vegetables studied. The estimated daily intakes of Cu, Zn, Fe, Pb and Cd through fruits and vegetables were found to be below the maximum tolerable levels recommended by FAO/WHO. The element concentrations of fruits and vegetables analyzed in this study were within safety baseline levels for human consumption.Item Functional and physicochemical properties of whole egg powder: effect of spray drying conditionsKoç, M; Koç, B; Susyal, G; Yilmazer, MS; Ertekin, FK; Bagdatlioglu, NPasteurized liquid whole egg was subjected to spray drying to determine the effect of spray drying conditions on moisture content, water activity, peroxide value, emulsion stability, gel texture, foaming stability and colour change of the powder product. Drying process was carried out in a pilot scale spray dryer (Mobile Minor Niro-Atomizer, Denmark). The inlet (165-195 degrees C) and outlet air temperatures (60-80 degrees C) and the atomization pressure (196-392 kPa) were investigated as spray drying process variables. Perturbation and 3-D graphs revealed that outlet air temperature and atomization pressure had more effect than inlet air temperature, on the properties of whole egg powder. Optimum spray drying conditions of whole egg powder were determined according to the specific end-product requirements (bakery foods, omelette and mayonnaise and salad dressing) targeting to obtain the desired value of functional properties, i.e.; emulsion stability, gel texture, foaming stability and colour change.Item Bioavailability of QuercetinKasikci, MB; Bagdatlioglu, NQuercetin is generally present as quercetin glycoside in nature and involves quercetin aglycone conjugated to sugar moieties such as glucose or rutinose. Quercetin has been reported to exhibit antioxidative, anti-carcinogenic, anti-inflammatory, anti-aggregatory and vasodilating effects. Unfortunately, quercetin bioavailability is generally poor and several factors affect its bioavailability. Quercetin bioavailability varies widely between individuals. Gender may affect quercetin bioavailability, but there is no clear evidence. There has been little research looking for the effects of age and vitamin C status on bioavailability of quercetin supplements, but there is no research seeking out the effects of age and vitamin C status on bioavailability of food-derived quercetin. Presence of sugar moieties increases bioavailability and differences in quercetin-conjugated glycosides affect bioavailability. For instance, onion-derived quercetin, which is mainly quercetin glucoside, is more bioavailable than apple-derived quercetin, which contains quercetin rhamnoside and quercetin galactoside. Quercetin is lipophilic compound, thus dietary fat enhances its bioavailability. Nondigestible fiber may also improve quercetin bioavailability. Quercetin bioavailability is greater when it is consumed as an integral food component. This study reviews and discusses factors affecting quercetin bioavailability.Item Bioaccessibility of phenolic compounds and antioxidant activity in raw and pickled capersKasikçi, MB; Bagdatlioglu, NCapers are excellent sources of phenolic compounds, which possess antioxidant activity and a variety of health benefits. Capers are often not eaten fresh due to their bitterness, instead, they are usually brined and eaten as pickles. For phenolics to display beneficial effects, they should be bioaccessible. This research aimed to investigate the bioaccessibility values of phenolics in raw and pickled capers. Before and after in vitro digestion, total phenolic content (TPC), total flavonoid content (TFC), ABTS, DPPH, and FRAP antioxidant activities and individual phenolics were determined in raw (RC) and pickled capers (PC). TPC, TFC, and antioxidant activity of capers were not affected by pickling. The bioaccessibility of TPC in RC and PC was 77.8% and 72.9%, respectively. In vitro digestion decreased ABTS, DPPH, and FRAP antioxidant activity values in RC and PC significantly (p < 0.05). Rutin (quercetin-3-O-rutinoside) and kaempferol-3-O-rutinoside were found to be the main phenolic compounds before and after in vitro digestion in all caper samples. After in vitro digestion, rutin content decreased, while kaempferol-3-O-rutinoside content in capers was stable. The results suggest that capers are really good sources of bioaccessible phenolics.Item THE EFFECT OF STEAM STERILIZATION ON ANTIOXIDANT ACTIVITIES OF SAGE, OREGANO AND BASILBagdatlioglu, N; Orman, SSage, oregano and basil are aromatic herbs showing strong antioxidant activity. Total phenolic contents (279.1, 258.3 and 84.4 mg GAE/g), DPPH* radical-scavenging activity (EC(50) values 2.07, 2.64 and 9.26), metal chelating activities (82.6, 63.9 and 92.9%) and hydrogen peroxide scavenging capacity (89.7, 97.2 and 7.4%) were determined for sage, oregano and basil, respectively. Total phenolic content and antioxidant activity of sage samples were not significantly influenced by the steam sterilization process, but basil was. Steam sterilization significantly reduced the total phenolic content, and hydrogen peroxide scavenging capacity of oregano.Item Assessment of the bioaccessibility of phenolic compounds and antioxidant activity in raw and pickled white cabbage and gherkinsKasikçi, MB; Bagdatlioglu, NWhite cabbage and gherkin are vegetables that are widely consumed as pickles as well as raw vegetables. In this research, we explored the effect of pickling on the bioaccessibility of phenolics and flavonoids and changes in anti-oxidant activity after in vitro digestion. In general, the pickling process enhances the bioaccessibility of phenolics and flavonoids in white cabbage and gherkin. The bioaccessibility of total phenolics (TP) in cabbages, pickled cab-bages, gherkins, and pickled gherkins is determined as 125.2%, 185.1%, 369.2%, and 462%, respectively. In contrast, after in vitro digestion of raw and pickled vegetables, total antioxidant activity is reduced. So it can be concluded that both raw and pickled gherkins are good sources of bioaccessible phenolics and flavonoids. The consumption of these vegetables and their pickles is suggested to promote the reduction of diseases plagued by free radicals.Item The effect of irradiation on antioxidant activities of sage, oregano and basilBagdatlioglu, N; Taskin, B; Orman, SItem Acclimation to heat during incubation.: 2.: Embryo composition and residual egg yolk sac fatty acid profiles in chicksYalçin, S; Bagdatlioglu, N; Bruggeman, V; Babacanoglu, E; Uysal, I; Buyse, J; Decuypere, E; Siegel, PBThe aim of the research was to evaluate embryo composition and changes in egg yolk fatty acid composition during embryonic development as a function of incubation temperature and age of breeders. Eggs obtained from a common breeder stock at 3 ages: 32 (younger), 42 (mid age), and 65 (older) wk were divided into 2 groups and placed into 2 incubators: the control and the second where eggs were heat-acclimated (HA) at 38.5 degrees C for 6 h daily from d 10 to 18 of incubation. Body composition of embryos and chicks were measured on d 14, 18, and at hatch, respectively. Fatty acid profiles of yolk and residual egg yolk sac of chicks were analyzed before incubation and at hatch, respectively. Moisture content of embryos was highest on d 14 and then decreased regardless of parental age and incubation temperature. Moisture content of chicks at hatch from 42-and 65-wk parents were lower than those of chicks from 32-wk parents, whereas the trend in chick fat content was opposite. Incubation temperature had no effect on composition of chicks. Consistently lower cis-4,7,10,13,16,19-eicosapentaenoic (docosahexaenoic acid, DHA; 22: 6n-3) and cis-11,14,17-eicosatrienoic (20: 3n-3) fatty acids in the residual yolk sac of chicks than in egg yolks before incubation may have resulted from preferential uptake from the yolk. The DHA content in the residual yolk sac was considerably higher in chicks from older parents incubated at HA, whereas, in contrast, levels of 18: 3n-3 were lower. Also, chicks from younger parents in the HA treatment had lower transported 18: 3n-3 and higher levels of transported DHA. It may be concluded that this process observed during the high incubation temperature may be related to a protective strategy and thus contributes to postnatal heat adaptation.Item Effects of Formulation on Stability of Spray-Dried EggKoç, B; Koç, M; Güngör, Ö; Sakin-Yilmazer, M; Kaymak-Ertekin, F; Susyal, G; Bagdatlioglu, NMoisture adsorption isotherms of spray-dried whole egg, microencapsulated with gelatin (G), lactose (L), pullulan (P), and their mixtures at equal ratios (gelatin+lactose [GL] and gelatin+pullulan [GP]), were determined using the standard static-gravimetric method at 25 degrees C. The data were fitted to the various sorption models and the constants were estimated by nonlinear regression analysis. Among the sorption models tested, the Guggenheim-Andersen-de Boer (GAB) and Ferro Fontan equations were recommended for characterizing the adsorption behavior of spray-dried whole egg, either microencapsulated or unencapsulated, in the water activity range of 0.11-0.84. It was indicated that all of the egg powders were stable up to a water activity of 0.43. The oxidative stability of microencapsulated powders was investigated under storage conditions of 20 degrees C and 50% relative humidity (RH). The microencapsulation process resulted in a decrease in the cholesterol oxidation level of egg powder during storage, where it followed a zero-order reaction kinetics and the trej value representing the time required to reach total cholesterol oxidation products (TCOP) 384.2 mu g/g egg fat as the upper limit of acceptability for fat oxidation was calculated as 1,124 days at 20 degrees C for egg powder microencapsulated with lactose. The relations among glass transition temperatures, oxidation rate constants, and monolayer moisture content values obtained by the GAB model are also highlighted.Item Improving Functionality of Whole Egg Powder by the Addition of Gelatine, Lactose, and PullulanKoç, M; Koç, B; Susyal, G; Yilmazer, MS; Bagdatlioglu, N; Kaymak-Ertekin, FThe addition of gelatine (G), lactose (L), pullulan (P), and their mixtures at equal ratios (gelatine + lactose [GL] and gelatin + pullulan [GP]) to whole egg prior to drying was studied. Their effects on the functional properties (emulsion and gelling ability, water holding capacity of gel, foaming, color) and soluble protein content of spray dried egg powder during the 6 mo of storage at 20 degrees C and 50% relative humidity were investigated. It was demonstrated that the emulsion and foaming stability, water holding capacity of gel, and color change were significantly affected by the storage time, whereas storage time did not affect the strength of gel texture prepared by egg powders. Gelatine and pullulan improved the foaming stability and water holding capacity. Lactose caused a decrease in emulsion and foaming stability values. The maximum color change was observed for the plain egg powder, showing that mixing whole egg with carbohydrate- and/or protein-based additives before the drying process preserved the color of egg powder. Adding carbohydrate and/or protein caused significant changes in functional properties of egg powder.Item Ground red peppersKorel, F; Bagdatlioglu, N; Balaban, MÖ; Hisil, YHigh-pressure liquid chromatography (HPLC) was used to determine the capsaicin, dihydrocapsaicin, and total capsaicinoids levels of different ground red pepper samples obtained from local retail markets in Izmir, Turkey. Scoville scores were determined using sensory tests. An electronic nose (EN) was used to discriminate ground red pepper samples by headspace volatiles. EN data were analyzed using discriminant function analysis (DFA). An overall correct classification rate of pepper varieties by EN of 91% was obtained. A linear correlation between capsaicin, dihydrocapsaicin, and total capsaicinoids and Scoville,scores was also observed, and R-2 values of 0.89, 0.85, and 0.91 were obtained, respectively.Item Effect of ultrasound on olive oil extraction and optimization of ultrasound-assisted extraction of extra virgin olive oil by response surface methodology (RSM)Aydar, AY; Bagdatlioglu, N; Köseoglu, OIn this study, the effects of different extraction parameters including ultrasound time, temperature and malaxation time on olive oil quality were investigated. The extraction variables ultrasound initial temperature (20-50 degrees C), ultrasound time (2-10 min) and malaxation time (30-50 min) were studied to obtain ideal conditions of ultrasonic treatment on the olive paste for obtaining of a greater yield in the extraction of oil, while maintaining a maximum level of commercial quality. To evaluate the level of commercial quality, absorbance in the UV region, peroxide (PV) and free acidity values (AV), the total chlorophyll, carotenoid, phenol contents, total antioxidant activity and sensory analysis of EVOOs extracted from Edremit cultivar were determined. The optimum conditions were found to be 50 degrees C, 2 min and 43.23 min for ultrasound initial temperature, sonication time and malaxation time, respectively. This optimal condition gave an extraction yield of 8.25 % and the acidity value of 0.24 mg oleic acid/100g olive oil. The experimental values obtained under optimal conditions were in agreement with the theoretical values