Browsing by Author "Ergönül, PG"
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Item Investigating the role of adsorbent type and ratio in mitigating 3-MCPD and GE formation during the inhibition of palm oil chemical interesterification via earth treatmentYildiz, K; Özdikicierler, O; Ergönül, PGThis study examined the potential to mitigate 3-monochloropropane-1,2-diol esters (3-MCPDE) and glycidyl esters (GE) during the inhibition phase of chemical interesterification in refined, bleached, and deodorized (RBD) palm olein oil. Two types of bleaching earth, natural and acid-activated, were used at concentrations ranging from 3% to 6%, and their impact on ester formation was evaluated. Chemical interesterification and adsorption treatments significantly improved oil quality and reduced ester levels (p < 0.05). Specifically, using 6% bleaching earth led to a 98.5% reduction in 3-MCPDE and a 98.3% reduction in GE. The type of bleaching earth did not significantly affect the reduction of these contaminants, while the amount of bleaching earth used played a crucial role in the mitigation.Item Physicochemical, microbiological and sensory characteristics of Soymilk KefirKesenkas, H; Dinkçi, N; Seçkin, K; Kinik, Ö; Gönç, S; Ergönül, PG; Kavas, GThe physicochemical, microbiological and sensory characterization of kefir samples produced from cow/soy milk mixtures was carried out during storage at refrigerated conditions. Gross composition of samples was very closely related except lactose contents. Tyrosine levels of kefirs were also very similar. Leucine contents were increased with the raised soymilk ratio. Serum separation increased during storage for all samples. The lowest viscosity value was obtained when the soymilk were mixed to cow milk in a ratio of 50:50. Lactic acid was the highest one among the other organic acids. Microbiological population was not affected with addition of soymilk significantly. Generally sensory scores decreased with increasing soymilk ratio.Item Organic acid content and composition of the olive fruits during ripening and its relationship with oil and sugarNergiz, C; Ergönül, PGIn this work, the contents of oil, sugar and organic acids of olive fruit samples (Domat, Memecik and Uslu) were determined by using HPLC at different maturation stages. Olive fruit samples presented a common organic acid profile, composed of four constituents: oxalic, citric, malic and succunic acids. Total organic acid content of Domat variety was found to be 4787.1 +/- 4.53 mg/100 g in January. Memecik variety had the highest value at the beginning of the ripening period (6385.08 +/- 4.90 mg/100 g). The amount of organic acid in Uslu variety reached up to the value of 10942.5 +/- 30.41 mg/100 g. The results were evaluated statistically to determine relationship between the oil, sugar and organic acid content in three olive varieties during maturation. A positive correlation was found between the total sugar and organic acid (r = 0.54, p < 0.01) whereas a low positive correlation was observed between the contents of oil and total organic acids (r = 0.46, p < 0.05) in olive varieties. (C) 2009 Elsevier B.V. All rights reserved.Item Valorization of Pinus halepensis Mill. seed oil: Physicochemical characteristics, bioactive compounds, and antioxidant activity as affected by location and extraction methodAtmane, SA; Özbek, ZA; Ergönül, PG; Khettal, BIn this study, physicochemical characteristics, phytochemical compositions, and antioxidant activities of Pinus halepensis Mill. seed oils (PHSO) from two geographical origins (Algeria and Turkey) and obtained through two different extraction processes (cold pressing and solvent extraction) were determined. PHSO were majorly consisted of linoleic and oleic acids. Cold pressing yielded oils with lower peroxide and totox values, higher tocopherols contents (309.42-318.04 mg/100 g), higher DPPH-radical scavenging activities (25.33-26.94 mM TE/kg), and reducing capacity values (301.30-329.94 mg GAE/kg). The solvent-extracted oils contained more phytosterols (5,683.25-5,964.20 mg/kg), particularly beta-sitosterol and campesterol. Phenolic compounds of PHSO were identified by HPLC-DAD for the first time in this study. More phenolic compounds were detected in solvent-extracted oils. Turkish PHSO were richer in individual phenolics (18,928.92 mu g/100 g) than the Algerian variety (2,821.01 mu g/100 g). Different extraction techniques and geographical origins led to differences in physicochemical and phytochemical attributes of PHSO. Novelty impact statement This study revealed that extraction technique (cold-pressing, solvent extraction) and geographical seed origin (Algeria, Turkey) influenced the Pinus halepensis Mill. seed oils (PHSO) composition. PHSO are rich in fatty acids, sterols, and tocopherols majorly linoleic acid, gamma-tocopherol, and beta-sitosterol which were detected for first time for the cold pressed oils. This is the first report on phenolics compounds of these oils, mainly luteolin. The high oxidative stability and good antioxidant activities of PHSO promote their exploitation in food, cosmetics, and pharmaceuticals uses.Item Changes in volatile compounds of Ayvalik (Edremit) and Uslu olive oils depending on conditions and time of storageErgönül, PG; Aydar, AY; Göldeli, T; Mentana, A; Quinto, MIntroduction. Volatile aromatic compounds present in olive oils extracted from Turkish olive cultivars including Edremit (Ayvalik) and Uslu were determined qualitatively. Materials and methods. The olives were harvested from Akhisar/Manisa region, which is one of most important Turkish olive-growing locations, at almost the same maturity stage by hand. Harvested olives were put in case and nylon sacks and were stored under the same conditions until they analyzed. Determination of the volatile aroma compounds were done with the aim of Headspace Solid-Phase Microextraction (HS-SPME) and Gas Chromatography-Mass Spectrometry (GC-MS). Results and discussion. 46 different volatile compounds were identified. The inappropriate storage conditions of olives had a negative impact on the aroma profiles of oils. The most abundant compounds were hexanal, alpha-farnesene, dimethylpalmitamine, and alpha-Farnesene, 2-hexanal, hexanal in olive oils extracted from Edremit (Ayvalik) and Uslu varieties, respectively.1-Hexanol was mostly increased compound in Edremit olive oils extracted from olives stored at nylon sacks during 14 days. The increase of concentration of 2-hexanal during holding periods could be explained by the activity of the fungal enzymes in Lipoxygenase pathway of olive fruits. While 5-Hepten-2-one 6-methyl and 1-Butanol 3-methyl were not detected in Edremit and Uslu olive oils at initial day, they formed during both sack and box holding due to the microbial activity in olives. Three principal components (PCs) were extracted representing 81.27% of the total variance of olive oil samples extracted from Uslu cultivar and 80.14 % of the total variance of olive oil samples extracted from Edremit cultivar. The first PCs, PC1, PC2 and PC3 represented 45.15 and 41.31%, 21.90 and 21.39%, 14.21 and 17.43%, for Uslu and Edremit varieties, respectively. Conclusions. It is recommended to store olives at 5 degrees C in air conditioning boxes for at least 30 days to reduce fungal development and to maintain the desired aroma.Item Acute and 28-day repeated dose toxicity evaluations of cold pressed Pinus halepensis Mill. seed oil in mice and ratsAtmane, SA; Eldjoudi, DA; Özbek, ZA; Ergönül, PG; Khettal, BPinus halepensis Mill. seed (Pinaceae), popularly known as `Zgougou', is widely consumed in the Mediterranean countries and used traditionally in the treatment of some diseases such as bronchitis, rheumatism, infection, and inflammation. The present study aimed to evaluate the oral safety of cold pressed oil of Pinus halepensis Mill. seeds (COPHS) by acute and 28-day repeated dose toxicities studies in Wistar mice and rats, respectively. In the acute toxicity study, oral administration of COPHS to mice did not provoke mortality or any toxic signs at doses up to 5000 mg/kg bw. After administration of COPHS at doses of 250, 500, and 1000 mg/kg bw/day for 28 days, no abnormal changes were observed in body weight, water intake, food consumption, organ weight, blood haematological, serum biochemistry parameters, and histology profile. Furthermore, there was no animal death or any symptom of toxicity in any group during sub-acute toxicity test period. Our findings demonstrate that COPHS is relatively non-toxic and has a large safety margin (>5000 mg/kg). The results of the present research provide basic reference data for food consumption and for future in vivo screening of biological and pharmacological properties of cold pressed oil of Pinus halepensis Mill. seeds.Item Evaluation of polycyclic aromatic hydrocarbons content in different types of olive and olive pomace oils produced in Turkey and SpainErgönül, PG; Sánchez, SCharacterization of 15 polycyclic aromatic hydrocarbons (PAHs) in extra virgin, virgin, second centrifugation, lampante, refined, crude olive pomace, and refined olive pomace oils was carried out in 24 different types of olive oils and seven different types of pomace oils produced in Turkey and Spain. The extraction method was followed by liquid-liquid extraction, a solid phase clean up using C18 and Florisil cartridges, and evaporation. Then the evaporated residue dissolved in tetrahydrofuran/methanol 50:50 v/v, was analyzed by reversed phase high-performance liquid chromatography with fluorescence detector using two excitations (280, 256nm) and emission (410, 446nm) wavelenghts channels. PAHs content of crude and refined olive pomace oils were found higher than in the other oils. In the samples analyzed, the highest concentrations of PAHs corresponded to benzo[ghi]perylene, naphthalene, pyrene, acenaphthene, benzo[k]fluoranthene, and phenanthrene.Item Fatty Acid Compositions of Five Wild Edible Mushroom Species Collected from TurkeyErgönül, PG; Ergönül, B; Kalyoncu, F; Akata, IThe fatty acids of five wild edible mushroom species (Agrocybe cylindracea, Coprinus comatus, Lactarius deliciosus, Suillus collinitus and Tricholoma myomyces) collected from different regions from Anatolia were determined. The fatty acids were identified and quantified by gas chromatography and studied using fruit bodies. Fatty acid composition varied among species. The dominant fatty acid in fruit bodies of all mushrooms was cis-linoleic acid (18: 2). Percentage of cis-linoleic acid in species varied from 36.29-66.72%. The other major fatty acids were, cis-oleic, palmitic and stearic acids, respectively. Fatty acids analysis of the mushrooms showed that the unsaturated fatty acids were at higher concentrations than saturated fatty acids.Item Fatty Acid Compositions of Six Wild Edible Mushroom SpeciesErgönül, PG; Akata, I; Kalyoncu, F; Ergönül, BThe fatty acids of six wild edible mushroom species (Boletus reticulatus, Flammulina velutipes var. velutipes, Lactarius salmonicolor, Pleurotus ostreatus, Polyporus squamosus, and Russula anthracina) collected fromdifferent regions fromAnatolia were determined. The fatty acids were identified and quantified by gas chromatography and studied using fruit bodies. Fatty acid composition varied among species. The dominant fatty acid in fruit bodies of all mushrooms was cis-linoleic acid (18 : 2). Percentage of cis-linoleic acid in species varied from 22.39% to 65.29%. The other major fatty acids were, respectively, cis-oleic, palmitic, and stearic acids. Fatty acids analysis of the mushrooms showed that the unsaturated fatty acids were at higher concentrations than saturated fatty acids.Item The effect of using pro and prebiotics on the aromatic compounds, textural and sensorial properties of symbiotic goat cheeseKinik, Ö; Kesenkas, H; Ergönül, PG; Akan, EThe aim of this study was to evaluate the effects of probiotics as an adjunct culture, and the use of inulin and oligofructose as a prebiotic product, on symbiotic goat cheeses during their ripening period. The control group had the lowest value in terms of aromatic compounds, and the probiotics used in the production of cheese increased the aromatic substances. The control group was found to have the highest hardness values and that the use of prebiotics and probiotic cultures in cheese production significantly changed the textural profile depending on the probiotic and prebiotic type. The most favoured cheeses were found to contain E. faecium and oligofructose.Item Investigation of 3-monochloropropane-1,2-diol and glycidyl ester levels in French fries obtained after frying process using palm olein oil with artificial and natural antioxidantsYildiz, K; Iyilikeden, E; Yildiz, O; Ergönül, PGPurpose 3-MCPD (3-monochloropropane-1,2-diol) and glycidyl esters (GE) are process contaminants generated during thermal processing, associated with adverse health effects, including carcinogenicity and genotoxicity. This study aims to investigate the impact of the use of artificial [butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA)] and natural (nettle and olive leaf) antioxidants in palm olein oil during deep-fat frying on the levels of 3-Monochloropropan-1,2-diol (3-MCPD) and GE in French fries samples. Design/methodology/approach Artificial antioxidants BHT and BHA, along with natural antioxidants from nettle (Urtica dioica L.) and olive leaf (Olea europaea L. folium) extracts, were incorporated into palm olein oil during deep frying. Frying was conducted repeatedly over a period of three days. The 3-MCPD and GE contents of the oils collected from the French fries during the frying process were quantified using the AOCS analytical method. Findings The finding indicated that the levels of 3-MCPD and GE in the french fry samples from groups with both artificial and natural antioxidants were reduced compared to the control group (p < 0.001, p < 0.001; respectively). Upon examination of all data, Nettle extract exhibited the highest level of 3-MCPD ester (1.66 +/- 0.01 ppm); whereas the BHT+BHA group demonstrated the lowest level (0.52 +/- 0.01 ppm). The analysis of GE levels revealed a maximum of 1.59 +/- 0.01 ppm in the control group and a minimum of 1.22 +/- 0.34 ppm in the group treated with Nettle extract. Originality/value This study assessed the levels of 3-MCPD and GE in repeated deep-frying with palm olein supplemented with olive leaf and nettle extract, a novel investigation to date.Item Effect of freezing and packaging methods on the organic acid contents of goat cheeses during storageSeçkin, AK; Esmer, ÖK; Balkir, P; Ergönül, PGEffects of freezing and packaging methods on organic acid content of goat cheese during 12 weeks of storage were determined. Goat cheese milk curds were divided into two parts and stored at 4 degrees C refrigerated control sample and at -18 degrees C for six months frozen experimental samples. After that, cheeses were packed in three different packaging methods: aerobic, vacuum or modified atmosphere. Citric, malic, fumaric, acetic, lactic, pyruvic and propionic acids were analyzed using HPLC method after 1(st), 3(rd), 6(th), 9(th) and 12(th) week of storage period. Lactic acid was the main organic acids while pyruvic acid had the lowest content in all cheese samples. Citric and fumaric acid levels of frozen samples increased during storage whereas malic, acetic, pyruvic and propionic acid amounts were decreased compared to the beginning of storage. Packaging methods and freezing process also effected lactic acid levels statistically (p<0.05). Fumaric, acetic and lactic acid concentration of refrigerated samples were increased but citric, malic and propionic acids decreased during storage. Pyruvic acid level did not change significantly. It was determined that organic acid concentrations were effected by freezing process, storage time and packaging methods significantly (p<0.05).Item Solid fat contents and instrumental textural attributes of margarines sold in Turkish marketErgönül, PGTrans fatty acids, solid fat content (SFC) and instrumental textural attributes of fourteen different table margarines sold in Turkey were examined in this study. According to the results, palmitic acid content was the highest in all samples. Trans fatty acid content of margarines was within the range of 1.1-2.2%. The SFC results obtained at different temperatures showed significant differences (P<0.05). Compared to margarines of other countries, Turkish table margarines had higher SFC values. Hardness, adhesiveness and cohesiveness values of samples did not differ significantly (P>0.05).Item Effects of different holding types and times on quality attributes of oil obtained from olives belonging to Akhisar Region, TurkeyErgönül, PG; Göldeli, TIntroduction. In this study, it was aimed to determine the effects of different holding types and times on quality attributes of oil obtained by extraction using Abencor system. Materials and methods. Edremit and Uslu types of olives which are widely grown in the region of Akhisar, constitute the main material of the study. These two kinds of olives were filled into plastic boxes or nylon sacks. After waiting for 0, 7, 14, 21 days, oils were extracted by using Abencor system. Free fatty acid, peroxide value, UV absorption values (at 232 and 270 nm), the amount of total phenol, refractive index, the amount of total chlorphyll and carotenoid contents, fatty acid composition and color values were determined in olive oil samples. Oxidative stabilities and sensorial properties of olive oils were also examined. Results and discussion. The results indicated that loss in quality of the samples, especially the Uslu variety, holded in sacks. Total phenol content of olive oils were decreased excessively during the holding time for both types of samples. Although the majority of the chemical parameters fell within the limits established by the Legislation. Chlorophyll and carotenoid contents ranged, respectively from 0.7 to 8.69 mg/kg and from 0.7 to 3.44 mg/kg for Edremit olive oil and from 0.93 to 2.17 mg/kg and from 0.96 to 1.49 mg/kg. Oleic (C18:1), linoleic (C18:2), palmitic (C16:0) and stearic (C18:0) acids found as predominant fatty acids in all samples. Oil samples obtained from Edremit variety on the first day of holding and the 7th day of the holding period in sack were classified as extra virgin olive oil. Also oil obtained from Uslu variety on the first day of the holding period showed the caracteristics of extra virgin olive oil according to the sensorial properties. Whereas other samples were classified as virgin olive oil. The initial Induction Period (IP) of Edremit and Uslu olive oils were 3.9 and 3.8 h. For Uslu variety, it was observed a decrease during holding period at each holding types until 21 th day. For Edremit variety, it was not observed a significant decrease during holding period. Conclusion. According to the results, the chemical parameters analysed in the different samples are within the limits established by the legislation, but vary during the holding period and according to the variety.Item Occurrence of aflatoxins (B1, B2, G1, G2) in herbal tea consumed in TurkeyTosun, H; Ergönül, PG; Üçok, EFAflatoxin contents in 12 types of herbal teas were determined by high performance liquid chromatography (HPLC) with fluorescence detector using immunoaffinity column clean-up. Forty eight samples were collected from four local herbal shops in Manisa, Turkey. Of the 48 samples analyzed, 43 were aflatoxin positive. The highest concentration of aflatoxin (34.18 A mu g/kg) was determined in a sample of camomile tea. The occurrence of AFB1, B2, G1 and G2 was found in samples at levels of 54, 29, 71 and 46 %, respectively. Aflatoxin B1, B2, G1 and G2 contamination levels varied from 0 to 14.2, 0 to 12.4, 0 to 13.5 and 0 to 28.7 A mu g/kg, respectively. Aflatoxin was not detected in five samples consisting of linseed, lime and fennel tea.Item Determination of Physicochemical Properties, Fatty Acid, Tocopherol, Sterol, and Phenolic Profiles of Expeller-Pressed Poppy Seed Oils from TurkeyÖzbek, ZA; Ergönül, PGIn this study, the aim was to characterize the physicochemical properties and some bioactive compounds of expeller-pressed oils of five registered poppy seed varieties (TMO-1, Ofis-8, Ofis-96, Ofis-95, Ofis-3) grown in Turkey. The amounts of total carotenoids, chlorophylls, phenols, and antioxidant activities of oils ranged between 0.08-0.24 mg 100 g(-1), 0.03-9.04 mg pheophytin a kg(-1), 3.41-8.57 mg gallic acid equivalent 100 g(-1), and 5.60-7.33 mM Trolox equivalent 100 g(-1), respectively. The most abundant fatty acid in poppy seed oils was linoleic acid (69.85-74.02%), followed by oleic acid (13.98-16.99%), and palmitic acid (8.51-9.75%). In addition, poppy seed oils were rich in beta-sitosterol (133.47-153.42 mg 100 g(-1)), campesterol (45.36-58.60 mg 100 g(-1)), and delta-5-avenasterol (28.21-39.40 mg 100 g(-1)). High amounts of gamma-tocopherol and alpha-tocopherol were detected. This research is the first study, which identified and quantified the polyphenol, beta-carotene, and lutein compounds of expeller-pressed poppy seed oils by HPLC. Tyrosol, apigenin, syringic acid, 3-hydroxytyrosol, luteolin, p-coumaric acid, quercetin, ferulic acid, sinapic acid, and veratric acid were detected in expeller-pressed poppy seed oils.Item Cholesterol content and fatty acid profile of chocolates mostly consumed in Turkey Contenido de colesterol y perfil de acidos grasos de los chocolates mas consumidos en TurquiaErgönül, PG; Ergönül, B; Seçkin, AKCholesterol content and fatty acid profile of chocolates that are consumed in Turkey were determined by capillary gas chromatography. Chocolate samples from 20 trade marks were purchased from markets in Izmir, Turkey. As results of the analyses, average cholesterol content of the samples was 1.14 +/- 0.14 mg/kg ranging between 0.963 and 1.535mg/kg. Twenty-three types of fatty acids were determined in oil extracted from chocolates. Main fatty acids found in chocolate samples were stearic acid (39.33 +/- 5.25%), oleic acid (25.99 +/- 6.89%), and palmitic acid (25.56 +/- 2.06%). Total saturated and total unsaturated fatty acid contents of chocolate samples were found as 69.90% and 30.05%, respectively. The fat content of the samples were in the range 31.5-67%.Item Chemical and textural attributes of Hellim (Halloumi) cheese marketed in TurkeyErgönül, B; Ergönül, PG; Seçkin, AKChemical and textural properties of Hellim (Halloumi) cheese marketed in Turkey were determined in this research. Cheese samples were collected from manufacturers in Turkey and according to data obtained, water amounts of samples were changing in a wide range of 34.07-55.92 %, whereas the average pH values of the samples was 5.91 +/- 0.36. Cholesterol contents of the samples were low and changing among 7.54-14.79 mg/100 g. Average fat and protein amounts of samples were 25.43 +/- 1.7 (%), and 22.81 +/- 5.62 (%) respectively, and 30.31 +/- 1.15 (%) of the fat fraction was composed of unsaturated fatty acids. Main organic acids determined in samples were citric, lactic and propionic acids. Also, hardness, chewiness, adhesiveness, cohesiveness and gumminess scores of the samples were determined by TPA analysis and Hunter color scores were evaluated.Item Optimisation of wall material composition of freeze-dried pumpkin seed oil microcapsules: Interaction effects of whey protein, maltodextrin, and gum Arabic by D-optimal mixture design approachÖzbek, ZA; Ergönül, PGD-optimal mixture design approach was used for optimisation of wall material composition including whey protein concentrate (WPC), maltodextrin, and gum arabic to effectively encapsulate cold-pressed pumpkin seed oil (CPPSO) by freeze-drying. Interaction and/or synergistic effects of these wall materials on the rheological and physical properties of oil-in-water emulsions and some physicochemical characteristics of microcapsules were examined. Rather than individual effects of each wall material component, effects of their interactions were dominant on the quality attributes of emulsions and microcapsules. Microencapsulation by freeze-drying decreased alpha-, gamma- and total tocopherols and total phenolic contents (TPC) of CPPSO. Two wall material compositions (12.28% WPC + 5% maltodextrin +2.70% gum arabic or 10% WPC + 5% maltodextrin +5% gum arabic) with increased emulsion stability, encapsulation efficiency, solubility, total polyunsaturated fatty acids (PUFA) content and decreased wettability time and total saturated fatty acids (SFA) content were predicted by optimisation tool.Item Functional traits of prebiotic ingredients of meat products Chemical, textural and sensory traits of meatballs containing inulin and oligofructose as prebiotic additivesErgönül, B; Ergönül, PG; Obuz, EIn this Study, inulin and oligofructose were used as prebiotic ingredients in meatball production, and chemical, textural and sensorial attributes of prebiotic meatballs were investigated. Adding inulin or oligofructose at the levels of 2.5% and 5.0%, respectively, to meatballs did not affect (P > 0.05) the chemical and textural attributes of meatball samples. The simple containing 2.5% oligofructose Was given the highest sensory panel results. Adding inulin or oligofructose 10 the formulation did not adversely affect the sensory attributes of the sample.