Browsing by Author "Ergönül P.G."
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Item Functional traits of prebiotic ingredients of meat products - Chemical, textural and sensory traits of meatballs containing inulin and oligofructose as prebiotic additives; [Funktionelle Eigenschaften Prebiotischer Zutaten in Fleischprodukten - Chemische, Physikalische und Sensorische Eigenschaften von mit Inulin und Oligofruktose Hergestellten Hackfleischbällchen](2009) Ergönül B.; Ergönül P.G.; Obuz E.In this study, inulin and oligofructose were used as prebiotic ingre- dients in meatball production, and chemical, textural and sensorial at- tributes of prebiotic meatballs were investigated. Adding inulin or oli- gofructose at the levels of 2.5% and 5.0%, respectively, to meatballs did not affect (P > 0.05) the chemical and textural attributes of meat- ball samples. The sample containing 2.5% oligofructose was given the highest sensory panel results. Adding inulin or oligofructose to the formulation did not adversely affect the sensory attributes of the samples.Item Organic acid content and composition of the olive fruits during ripening and its relationship with oil and sugar(2009) Nergiz C.; Ergönül P.G.In 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. © 2009 Elsevier B.V. All rights reserved.Item Cholesterol content and fatty acid profile of chocolates mostly consumed in Turkey Contenido de colesterol y perfil de ácidos grasos de los chocolates más consumidos en Turquía(2010) Ergönül P.G.; Ergönül B.; Seçkin A.K.Cholesterol 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 İzmir, Turkey. As results of the analyses, average cholesterol content of the samples was 1.14 ± 0.14 mg/kg ranging between 0.963 and 1.535 mg/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%. © 2010 Taylor & Francis Group, LLC.Item Effects of prebiotics (inulin and fructooligosaccharide) on quality attributes of dried yoghurt (kurut)(2010) Seçkin A.K.; Ergönül B.; Tosun H.; Ergönül P.G.Chemical and microbiological attributes of prebiotic kurut were investigated. Prebiotic kurut was obtained by adding inulin and fructooligosaccharide into strained yoghurt. Chemical attributes and microbiological analysis like total mesophylic aerobic bacteria, yeast and mold, lactic acid bacteria and total coliform bacteria counts were determined. Textural analyses of kuruts were also performed by texture analyzer. It was determined that using different amounts and types of polysaccharides in formulation did not affect the pH and aw values, salt, ash, protein, water, fat and cholesterol contents and acidity values of the samples (p > 0.05). Also, firmness values, total mesophylic aerobic bacteria, lactic acid bacteria and coliform counts of kurut samples were not affected by using added polysaccharides in formulation (p>0.05), whereas total yeast and mould counts of kuruts were affected by the formulation (p<0.05).Item Effect of freezing and packaging methods on the organic acid contents of goat cheeses during storage; [Utjecaj zamrzavanja i metoda ambalažiranja na udjel organskih kiselina kozjeg sira tijekom skladištenja](2011) Kemal Seçkin A.; Esmer O.K.; Balkir P.; Ergönül P.G.Effects 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°C refrigerated control sample and at -18°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 Chemical and textural attributes of hellim (Halloumi) cheese mv arketed in Turkey; [Kemijska i teksturalna svojstva Hellim (Halloumi) sira na tržištu u Turskoj](2011) Ergönül B.; Ergönül P.G.; Seçkin A.K.Chemical 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 Fatty acid compositions of five wild edible mushroom species collected from Turkey(2012) Ergönül P.G.; Ergönül B.; Kalyoncu F.; Akata I.The fatty acids of five wild edible mushroom species (Agrocybe cylindracea, Coprinm comatus, Lactarius deliciosns, 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. © 2012 Asian Network for Scientific Information.Item Evaluation of polycyclic aromatic hydrocarbons content in different types of olive and olive pomace oils produced in Turkey and Spain(2013) Ergönül P.G.; Sánchez S.Characterization 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. © 2013 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.Item Changes in α-, β-, γ- And δ-tocopherol contents of mostly consumed vegetable oils during refining process(Taylor and Francis Ltd., 2014) Ergönül P.G.; Köseoǧlu O.In this study, the effect of different steps in both chemical and physical refining process on tocopherol contents of several vegetable oils (sunflower oil, corn oil, rapeseed oil, soybean oil, olive oil and refined-bleached- deodorized (RBD) palm oil) was investigated. The most commonly tocopherols found in vegetable oils were α- and γ-tocopherols. Soybean contains 1328 mg/kg tocopherol, which is highest among plant oils. Total tocopherol contents gradually decreased until the end of the refining processes in all oil types. The content of α-, β-, γ- and δ-tocopherols also decreased during refining. These significant losses occurred especially after the deodorizing stage. © 2013 © 2013 Taylor & Francis.Item Antioxidant attributes and total phenolic contents of tarhana chips(Academic Publishing House, 2016) Ergönül B.; Ergönül P.G.Since tarhana is of great importance in the diets of people living in the region, in this study it was aimed to determine the antioxidant activities of 40 different types of traditional tarhana chips – a fermented cereal food widely used in Eastern region of Turkey. Antioxidant activities of samples collected from different villages of the region were determined and compared to antioxidants BHT and BHA which are widely used in food industry as artificial antioxidants. Also IC50 values of the samples were determined in order to determine their antioxidant activities. Total phenolic contents of tarhana samples were between the values of 513.67 and 1777.45 μg GAE/g. © 2016, Academic Publishing House. All rights reserved.Item Occurrence of aflatoxins (B1, B2, G1, G2) in herbal tea consumed in Turkey(Birkhauser Verlag AG, 2016) Tosun H.; Ergönül P.G.; Üçok E.F.Aflatoxin 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 µg/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 µg/kg, respectively. Aflatoxin was not detected in five samples consisting of linseed, lime and fennel tea. © 2016, Bundesamt für Verbraucherschutz und Lebensmittelsicherheit (BVL).Item The effect of using pro and prebiotics on the aromatic compounds, textural and sensorial properties of symbiotic goat cheese; [Utjecaj korištenja probiotika i prebiotika na aromatske spojeve i teksturalna i senzorska svojstva simbiotskog kozjeg sira](Hrvatska Mljekarska Udruga, 2017) Kınık Ö.; Kesenkaş H.; Ergönül P.G.; Akan E.The 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. © 2017, Hrvatska Mljekarska Udruga. All rights reserved.Item Cold pressed camelina (Camelina sativa L.) seed oil(Elsevier, 2020) Ergönül P.G.; Özbek Z.A.Camelina sativa (L.), also known as false flax and gold of pleasure, is an ancient oil crop grown in European countries and Russia. It has several agronomic properties such as tolerance to insects and herbs and easy adaptation to every climatic condition. The main content of camelina seed is the oil (40%). Many researches have demonstrated that camelina oil has a role in reducing cholesterol and inflammatory potential due to its rich content of a-linolenic (omega-3) and linoleic (omega-6) fatty acids, as well as bioactive compounds such as tocopherols and phenolics. The cold pressing technique is the best way to keep and maintain the most valuable minor compounds. This chapter discusses the advantages of cold pressing techniques, the bioactive compounds found in cold pressed camelina oil and their health effects, chemical composition of cold pressed camelina oil and camelina meal, the functionality of minor components, and its edible and nonedible applications. © 2020 Elsevier Inc.Item Cold pressed soybean oil(Elsevier, 2020) Özbek Z.A.; Ergönül P.G.Soybean is the most commonly produced oil crop in the world. Soybean oil is primarily used in the production of shortenings, margarines, cooking/frying oils, salad dressings, and mayonnaise. Due to the lower oil content (~ 20%) of soybean, its oil is mostly recovered by solvent extraction. Hence, mechanically pressed soybean oil comprises a very small part of the soybean oil market. Cold pressed soybean oil consists of different lipid and lipid derivatives groups such as neutral lipids, polar lipids, phytosterols, phenolic compounds, tocopherols (mainly ?- and d-tocopherol), and hydrocarbons (squalene). ?- and d-tocopherols are well-known antioxidants. Relatively high levels of essential fatty acids (linoleic and linolenic acid) increase the nutritional value of soybean oil. The absence of high heat treatment and refining process provides preservation of bioactive compounds of cold pressed soybean oil. These compounds contribute to the reduction of serum cholesterol, coronary heart disease, and cancer. This chapter covers the production of soybean and properties of cold pressed soybean oil as well as its possible health benefits. © 2020 Elsevier Inc.Item Cold pressed pumpkin seed oil(Elsevier, 2020) Özbek Z.A.; Ergönül P.G.Pumpkin has been extensively cultivated for centuries for its edible fruit and seeds. Its seeds contain substantial amounts of oil, which belong to the oleic-linoleic type of oil. It is commonly used as a salad oil in Austria, Hungary, and Slovenia. Pumpkin seed oil is a rich source of biologically active compounds. Hence, it is regarded as a “specialty oil.” The most important bioactive compounds of pumpkin seed oil are a-tocopherol, ?-tocopherol, a-tocotrienol, and ?-tocotrienol. Along with tocopherols, zeaxanthin, lutein, and a- and ß-carotene contribute to the oil’s superior antioxidant activity. Unlike in other plant seed oils, ?-7-sterols mainly occur in pumpkin seed oil. Additionally, phenolics, namely syringic, ferulic, caffeic, p-coumaric, vanillic, and protocatechuic acid, were also identified. Due to the significant health benefits of cold pressed pumpkin seed oil, the popularity of this oil has increased rapidly over the past few years. In this chapter, the cultivation and physicochemical properties of cold pressed oils obtained from different pumpkin varieties and their health promoting effects will be discussed. © 2020 Elsevier Inc.Item Cold pressed poppy seed oil(Elsevier, 2020) Özbek Z.A.; Ergönül P.G.Poppy (Papaver somniferum L.) is a versatile plant that used as a food for its seeds and oil and considered as an ornamental plant because of its flowers and dry capsules. It is also used for medicinal purposes. P. somniferum grows in regions with hot summers and midlevel rains. The main producer countries are Turkey, India, Australia, France, Spain, and Hungary. Around 51% of the area used worldwide for poppy cultivation is in Turkey. Due to its high linoleic acid content, it is considered as a good source for dietary supplements. Moreover, interest in cold pressed poppy seed oil is increasing day by day due to the nutritional and antioxidative effects of tocols and sterols. This chapter deals with cultivation, growing areas, and uses of poppy seed, and the physicochemical properties and bioactive compounds of cold pressed poppy seed oil obtained from various cultivars. © 2020 Elsevier Inc.Item Cold pressed safflower (Carthamus tinctorius L.) seed oil(Elsevier, 2020) Ergönül P.G.; Özbek Z.A.Safflower seed is an important alternative oil crop because of its high oil content (27%-32%), which is rich in linoleic acid (55%-70%). Cold pressed safflower oil possesses high nutritional and pharmaceutical values due to its noticeable amounts of bioactive compounds and essential fatty acids. The oil is known as a valuable source of a-tocopherol, which shows the highest vitamin E activity, and it therefore has many health benefits such as prevention and treatment of hyperlipemia, arteriosclerosis, and coronary heart disease. Safflower seed is suitable for growing all over the world, with high soil and climate adaptation. The most common volatile compounds found in cold pressed safflower oil are paeonol, a-asarone, ß-asarone, 1-methyl-4-(2-propenyl)-benzene, diethenyl-benzene, acetoin, methyl benzene, hexanal, p-xylene, heptanal, and 2-octenal. This chapter reviews the extraction techniques of safflower seed oil, bioactive compounds in cold pressed safflower oil and their health effects, aroma compounds found in cold pressed safflower oil, application areas, adulteration, and some process contaminants such as polycyclic aromatic hydrocarbons (PAHs) and 3-monochloropropanediol (3-MCPD) esters. © 2020 Elsevier Inc.Item Changes in volatile compounds of Ayvalık (Edremit) and Uslu olive oils depending on conditions and time of storage(National University of Food Technologies, 2021) Ergönül P.G.; Aydar A.Y.; Göldeli T.; Mentana A.; Quinto M.Introduction. Volatile aromatic compounds present in olive oils extracted from Turkish olive cultivars including Edremit (Ayvalık) 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, α-farnesene, dimethylpalmitamine, and α-Farnesene, 2-hexanal, hexanal in olive oils extracted from Edremit (Ayvalık) 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 °C in air conditioning boxes for at least 30 days to reduce fungal development and to maintain the desired aroma. © 2021 National University of Food Technologies. All Rights Reserved.Item Formation of Ethyl Alcohol and Ethyl Esters in Virgin Olive Oil and Their Detection Methods; [Natürel Zeytinyağında Etil Alkol ve Etil Ester Oluşumu ile Tespit Yöntemleri](Sidas Medya A.S., 2021) Tibet Ü.; Ergönül P.G.; Yemişçioğlu F.Extra virgin olive oil is one of the most demanded foods in our country as well as in the world. It is among oils, which is mostly adulterated due to its high demand. For this reason, it is one of the most adulterated oils. Analysis of fatty acid ethyl esters must be carried out in order to detect the processed olive oil mixtures, which is expressed as "mild deodorization oil" in extra virgin olive oil. Ethyl esters not only can reach the limit by mild deodorization of olive oil, but also can rise with fermentative deterioration or with esterify during storage. In recent years, many articles have been published, studying the conditions under which ethyl esters rise from field to table, by examining the formation mechanism of ethyl esters. In this review article, the formation mechanism of ethyl esters and the factors triggering the esterification of ethyl alcohol in olive oil were presented. © 2021 The authors.Item Encapsulation of clove (Syzygium aromaticum) essential oil(Elsevier, 2022) Özdikicierler O.; Ergönül P.G.Essential oils are aromatic compounds obtained from different parts of plants (flowers, seeds, and leaves). These natural products are used in many fields such as perfume and cosmetics production, aromatherapy, phytotherapy, alternative medicine production, and the food industry. They have bioactive substances which have strong antioxidant and antimicrobial activities. However, these compounds are affected by climate, soil, oil extraction methods, storage temperature, and other environmental factors. Therefore, encapsulation becomes a viable alternative for preserving essential oils during storage, transport, and processing. In addition, it preserves the flavor and extends the shelf life of essential oils by transforming them into water-soluble powders. The seeds of the Syzygium aromaticum plant known as “cloves” are used in many applications because of their aromatic properties as a precious source of eugenol and β-caryophyllene. The encapsulation process helps to preserve its valuable bioactive and aromatic compounds. In general, specific encapsulation techniques are being used, such as spray driers, lyophilization, and coacervation-emulsification methods for encapsulation of clove oil. Encapsulated clove oil generally showed notable in vitro antifungal effects and exhibited significant bioactivity on various foods, including meat products and citrus. This chapter reviews different encapsulation techniques applied to clove essential oil and the wall materials used in encapsulation processes and their effects on microcapsules efficiency and physicochemical properties. In addition, the areas of the use of powder form of clove essential oil are mentioned. © 2022 Elsevier Inc. All rights reserved.