Browsing by Author "Ergonul, PG"

Now showing 1 - 5 of 5
  • No Thumbnail Available
    Item
    Heavy metal levels in leafy vegetables and some selected fruits
    Bagdatlioglu, N; Nergiz, C; Ergonul, PG
    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 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.
  • No Thumbnail Available
    Item
    EFFECT OF SOME PRO AND PREBIOTICS ON FATTY ACID AND ORGANIC ACID COMPOSITION OF SYMBIOTIC GOAT CHEESE
    Kesenkas, H; Ergonul, PG; Akan, E; Kinik, Ö
    The effects of probiotic cultures including Enterococcus faecium, Bifidobacterium bifidum, Lactobacillus paracasei subsp. paracasei and prebiotics including inulin, oligofructose and their blends on fatty acid and organic acid compositions of goat-milk white cheese were examined throughout 90-day storage period. Goat-milk cheeses were produced in an industrial plant following the standard production procedure for white cheeses, with some modifications. The highest value of saturated and unsaturated fatty acids in experimental cheeses were found be palmitic acid (C16) and oleic acid (C18: 1) respectively. The most abundant organic acid among all experimental samples was lactic acid whereas the lowest one was acetic acid. The results indicated that the probiotic culture type and the percentage of prebiotic added to goat milk effected fatty and organic acid contents of goat-milk white cheeses at different levels.
  • No Thumbnail Available
    Item
    Determination of Fatty Acid Contents of Five Wild Edible Mushroom Species Collected from Anatolia
    Akata, I; Ergonul, PG; Ergonul, B; Kalyoncu, F
    The fatty acid contents of five wild edible mushroom species (Amanita ceciliae, Armillaria mellea, Cantharellus cibarius, Chlorophyllum rhacodes and Rhizopogon roseolus) 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 31.81 % to 57.70 %. 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.
  • No Thumbnail Available
    Item
    THE EFFECT OF REFINING STEP ON THE CHANGES IN VISCOSITY VALUES OF VEGETABLE OILS
    Ergonul, PG
    In this work, the viscosity values of chemically refined vegetable oils (sunflower, corn, soybean and rapeseed) and physically refined vegetable oils (olive and palm) were determined during refining processes. At this point of view, fatty acid compositions and viscosity values of oil samples were determined. The edible vegetable oils presented Newtonian behavior in shear rates at ranges 6.28-20.93 s(-1). It was observed that palm oil is more viscous than the others. During physical refining, the effect of both oil type and refining steps were significantly important, whereas in chemical refining only the effect of oil type was found statistically important (p<0.01). It was observed that correlation among fatty acid compositions and viscosity values of the samples showed differences according to oil type.
  • No Thumbnail Available
    Item
    Effects of Prebiotics (Inulin and Fructooligosaccharide) on Quality Attributes of Dried Yoghurt (Kurut)
    Seçkin, AK; Ergönul, B; Tosu, H; Ergonul, PG
    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 a(w) 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).