Browsing by Author "Bagdatlioglu N."

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    Heavy metal levels in leafy vegetables and some selected fruits
    (2010) Bagdatlioglu N.; Nergiz C.; Ergonul P.G.
    The 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 μg/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. © 2010 Springer Basel AG.
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    The effect of irradiation on antioxidant activities of sage, oregano and basil
    (2013) Bagdatlioglu N.; Taskin B.; Orman S.
    [No abstract available]
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    Bioavailability of quercetin
    (Enviro Research Publishers, 2016) Kasikci M.B.; Bagdatlioglu N.
    Quercetin 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. © 2016, Enviro Research Publishers. All rights reserved.
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    Effect of ultrasound on olive oil extraction and optimization of ultrasound-assisted extraction of extra virgin olive oil by response surface methodology (RSM)
    (Instituto de la Grasa, 2017) Aydar A.Y.; Bagdatlioglu N.; Köseoglu O.
    In 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 °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 °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/100 g olive oil. The experimental values obtained under optimal conditions were in agreement with the theoretical values. © 2017 CSIC.