Browsing by Author "Nergiz C."
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Item The proximate composition and some minor constituents of poppy seeds(1994) Nergiz C.; Ötles S.The proximate chemical composition of poppy seeds, along with minerals and water‐soluble vitamins content was investigated. The compositions of the fatty acids and tocopherols of the extracted oil were also determined. The proximate analysis of poppy seeds showed the following composition: (440 g kg−1), protein (211 g kg−1), moisture (50 g kg−1), ash (63 g kg−1), crude fine (62 g kg−1) and total carbohydrates (236 g kg−1). Potassium and calcium were the predominant elements in the poppy seeds. Linoleic acid was the major unsaturated fatty acid (750 g kg−1 total fatty acids) while palmitic acid was the main saturated one (86‐4 g kg−1). The amounts of α‐, β‐ and δ‐tocopherols found in poppy seed oil were 220 μg g−1, 40 μg g−1 and 20 μg g−1 respectively. Among the water‐soluble vitamins determined, pantothenic acid was found at the highest level followed by niacin and thiamin. Copyright © 1994 John Wiley & Sons, LtdItem Research on Chemical Composition of Some Varieties of European Plums (Prunus domestica) Adapted to the Aegean District of Turkey(American Chemical Society, 1997) Nergiz C.; Yildiz H.The physical characteristics and chemical composition of 11 plum varieties adapted to the Aegean region of Turkey at Ege Agricultural Research Institute, Izmir, were investigated. Variety Giant had the most fruit weight within all the plum varieties and it was followed by Krikon Damson, Tuleu Timpuriu, and Baneasa 3/5. Mean chemical compositions for all varieties were as follows: moisture, 837.4 g kg-1; soluble solids, 155.5 g kg-1; titratable acidity, 15.1 g kg-1; soluble solids to titratable acidity ratio, 12.6; total sugar, 96.5 g kg-1; total sugar to acidity ratio, 7.59; reducing sugar, 51.9 g kg-1; sucrose, 42.4 g kg-1; ascorbic acid, 157.9 mg kg-1; protein, 7.5 g kg-1; ash, 5.5 g kg-1; sodium 161.53 mg kg-1; potassium, 2228.12 mg kg-1; calcium, 25.47 mg kg-1; iron, 4.70 mg kg-1; pH 3.46. Imperial Epineuse was the most suitable variety for drying. Grand Prize had the highest ascorbic acid content.Item Some analytical characters of cottonseed varieties grown in Turkey(Instituto de la Grasa, 1997) Nergiz C.; Yalçin H.; Yildiz H.Sixteen cottonseed varieties grown in Turkey were analysed. The average oil content in varieties ranged from 309.7g Kg-1 to 379.5g Kg-1 whereas the range in values of gossypol content for glanded varieties was 7.4-12.8g Kg-1. One glandless variety contained gossypol as 0.2g Kg-1. The samples contained 337.2-466.5g Kg-1 protein. Fatty acid composition of the oils obtained from cottonseed varieties were also determined. Generally total gossypol content of cottonseed varieties were below the limits established by the some nations for human food or animal feed.Item The losses of nutrients during the production of strained (Torba) yoghurt(1998) Nergiz C.; Kemal Seçkin A.A traditional method has been used in the production of Torba yoghurt (a strained yoghurt produced from cow's, goat's or sheep's milk) and this is based on straining with a special cloth bag. In this study, the losses of nutrients during the straining of yoghurt were as follows: 51.8% thiamin, 60.5% riboflavin, 7.28% protein, 0.77% fat, 71.1% lactose, 70.2% sodium, 68.2% potassium, 65.6% calcium and 50.2% phosphorus. Among the amino acids the least loss occurred in the amount of tyrosine (2.24%) and the loss of histidine was highest (11.4%).Item Compositional variation of olive fruit during ripening(2000) Nergiz C.; Engez Y.Compositional changes during olive fruit ripening were studied in two important olive varieties grown in Turkey. Amounts of total and individual sugars (glucose and fructose) in olive fruits were determined. Total oil, fatty acid composition and 14 minerals were detected in the cultivars of olive fruit during different ripening periods. The relationship between the oil accumulation and sugars in olive fruits has been evaluated. The oil accumulation increased during the period of ripening while the sugar accumulation decreased. Copyright (C) 2000 Elsevier Science Ltd.Item The effect of table olive preparing methods and storage on the composition and nutritive value of olives(2003) Ünal K.; Nergiz C.Three types of table olives -green, kalamata and black- were prepared from Memecik variety olives, chemical composition and nutritive values were examined during the processing and storage. Data are provided for moisture, oil and its fatty acid composition, crude fiber and protein, total and reducing sugars, sodium chloride and ash, titratable acidity, pH value and some minerals in table olive flesh samples. The caloric values of three types of olives were calculated by using the content of protein, carbohydrates and oil. Results for three types of table olives obtained during processing and storage are discussed in detail.Item Chemical composition and nutritive value of Pinus pinea L. seeds(2004) Nergiz C.; Dönmez I.The proximate composition of stone pine Pinus pinea L. seeds, along with mineral and vitamin contents (ascorbic acid, thiamine and riboflavin), fatty acid and triacylglycerol compositions, were investigated. The proximate analysis of stone pine seeds showed the following composition: moisture 5%, ash 4.5%, fat 44.9%, crude protein 31.6%, total soluble sugars 5.15% and energy value 583 kcal/100 g. Oleic and linoleic acids were the major unsaturated fatty acids, while palmitic, stearic and lignoceric acids were the main saturated ones. Potassium, phosphorus and magnesium were the predominant elements present in the seeds. Zinc, iron and manganese were also detected in appreciable amounts. The contents of ascorbic acid, thiamine and riboflavin were found to be 2.50, 1.50 and 0.28 mg/100 g, respectively. The compositions of triacylglycerol of the oil were determined with ECN by HPLC. Triacylglycerols with ECNs of 44 and 48 were dominant in the oil. © 2003 Elsevier Ltd. All rights reserved.Item Effects of traditional cooking methods on some antinutrients and in vitro protein digestibility of dry bean varieties (Phaseolus vulgaris L.) grown in Turkey(2007) Nergiz C.; Gökgöz E.Summary The phytic acid, tannin and total phenol content of different varieties of dry beans were investigated. The trypsin inhibitor activity and protein digestibility were also determined in raw and cooked dry bean. The effects of different cooking methods, which are commonly used domestically and in commercial restaurants were investigated. The results obtained showed that dry beans had 1.51% phytic acid, 0.56% total phenols, 0.06% tannin, 3374.74 TUI g-1 (trypsin unit inhibitor per gram) trypsin inhibitor activity and 70.74%in vitro protein digestibility as average. Among the cultivars, Çali had higher contents of phytic acid, total phenols, tannins and trypsin inhibitor activity than the others, while Dermason variety had the highest value in protein digestibility (72.24%). Important reductions were observed in phytic acid, total phenol, tannin contents and trypsin inhibitor activity in soaked-cooked beans and pressure-cooked beans. The soaked-cooking method caused a higher reduction in antinutrients in all the dry bean varieties. Significant improvement in the digestibility of protein also occurred after two different cooking methods. © 2007 The Authors. Journal compilation 2007 Institute of Food Science and Technology Trust Fund.Item Research on the amount of trace elements in table olives commonly produced in Turkey(2008) Nergiz C.; Asigöz T.THe concentration of some trace elements (Fe, Cu, Zn, Pb and Cd) in table olive samples obtained from different factories in the aegean region of turkey and belonging to five varieties (memecik, gemlik, domat, uslu and edremit) was investigated. The effects of different technological processes and the olive variety on the concentration of trace elements were evaluated. The amount of trace elements were at different levels in the investigated samples. The iron content of konfit type olives was the highest (82.5 MG/KG). The analytical results obtained for all trace elements show that they were below the legal limits established by the national and international standards for table olives.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 Determination of organic acids in olive fruit by HPLC(Czech Academy of Agricultural Sciences, 2010) Günç Ergönül P.; Nergiz C.Organic acids (oxalic, citric, malic, and succinic) contents of Domat, Memecik and Uslu varieties of olives grown in Turkey were investigated using HPLC method. Organic acids were extracted from olives with water-methanol mixture solution 75:25 (v/v) and were analysed through KC-118 ion-exchange column using UV absorbance detector at 214 nm. The mobile phase was phosphoric acid (0.1%, w/v). The recovery values of the organic acids added into olive fruit samples were 92.8%, 98.75%, 110%, and 86% for oxalic, citric, malic, and succinic acids, respectively.Item 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.Item The effect of consecutive steps of refining on squalene content of vegetable oils(2011) Nergiz C.; Çelikkale D.The aim of this study is to evaluate the effect of refining steps on the squalene content of some vegetable oils. A comparison has been made between the crude oils and consecutive steps of refining process (neutralization, bleaching, deodorization, winterization) in the amounts of squalene of the oil samples. Among the oils, virgin and refined olive oils contained higher amounts of squalene. A mean of 491.0±15.55 mg/100 g squalene was found in virgin olive oil samples. While appreciable quantities of squalene has been reduced during refining, considerable level of squalene were still present in refined olive oils (290.0±9.89 mg/100 g). The squalene content of crude seed oils varied from 13.8±0.39 mg/100 g to 26.2±0.08 mg/ 100 g as average. It has been determined that refining process reduced the level of squalene in examined oils. The highest reduction in squalene content of the oils was detected during deodorization. The effect of refining steps on the amount of squalene in vegetable oils was found to be significant (p<0.05). Olive oil has been considered an important source of squalene, even after it has been refined, compared to seed oils. © Association of Food Scientists & Technologists (India) 2010.Item 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.Item The effect of different filter aid materials and winterization periods on the oxidative stability of sunflower and corn oils(Taylor and Francis Ltd., 2015) Gunc Ergönül P.; Nergiz C.The effects of different filter aid materials at different ratios (0.3% or 0.6%, w/w) and three different (6 h, 12 h, 24 h) winterization times, on free fatty acid (FFA), peroxide, iodine, p-anisidine and conjugated diene values and copper (Cu), iron (Fe), nickel (Ni) levels of sunflower and corn oils were studied. FFA amounts of both sunflower and corn oils showed no significant changes during winterization process. However, peroxide, p-anisidine and conjugated diene values increased during winterization due to the holding time in winterized tank and atmospheric conditions. Iodine values of oils increased as unsaturation rises. In respect of trace metals, the increase in copper and iron levels was found higher than the increase of nickel level. © 2014 Taylor and Francis.