Browsing by Author "Ergonul P.G."

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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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    A research on the turbidity and wax composition of sunflower and corn oils during winterization
    (2013) Ergonul P.G.; Nergiz C.
    The effects of different filter aid materials at different ratios (0.3 or 0.6%, w/w) and different time in winterization on wax content and turbidity of sunflower and corn oils were studied. For both oils, the major part of waxes was removed within 24 h of winterization using 0.6% kieselghur and turbidity was also decreased at the end of the 24 h. Using filter aids is quite effective in removing of waxes so turbidity. The effects of using different filter aid materials and different time of winterization were found statistically important on wax content of both oils (p<0.001). Turbidity values showed differences due to the wax content of oils, applied pressure and time.
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    Determination of fatty acid contents of five wild edible mushroom species collected from anatolia
    (2013) Akata I.; Ergonul P.G.; 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.
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    Effect of some pro and prebiotics on fatty acid and organic acid composition of symbiotic goat cheese
    (North University of Baia Mare, 2018) Kesenkas H.; Ergonul P.G.; 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. © 2018 North University of Baia Mare.