Browsing by Author "Tokusoglu Ö."

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    Proximate chemical composition, amino acid and fatty acid profiles of sesame seed flours
    (2004) Tokusoglu Ö.; Ünal M.K.; Alahr I.
    The proximate composition, amino acid contents and fatty acid (FA) profiles of flours prepared from 14 sesame (Sesamum indicum L.) seed grown in Turkey were determined. Sesame seed flours (SSF) contained high value of crude protein in the range of 19.12 to 25.35% (p<0.01). Digestible protein concentration was also high (16.88- 25.35%) (p<0.01). Ether extracts were 51.05-60.81% (p<0.01). The moisture contents were in the range of 3.10-4.60 (p<0.01) and.the ash contents ranged from 2.88 to 5.28% (p<0.01) while crude fiber ranged between 3.86 and 5.16% (p<0.01). Total carbohydrate varied from 5.24 to 9.84% (p<0.01). Reducing sugars were 3.96-6.87% (p<0.01). Essential amino acid contents of SSF were of high levels. SSF are good sources of methionine (3.18-3.62 g/16 g N), lysine (2.23 -4.62 g/16 g N), cysteine (2.93 -3.88 g/16 g N) (p<0.01). Fatty acids, (C14:0, C16:0, C16:1n-7, C18:0, C18:1n-9, C18:2n-6, C18:3n-3, C20:0, C20:1) of these flours were obtained in percentage of total fat (p<0.01). Linoleic acid was the major unsaturated fatty acid (41.65-44.97%) and polyunsaturated fatty acid (PUPA) contents were high (p<0.01). The SSF are functional foods for nutrition and utilization.
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    Detection of biologically active isomers of conjugated linoleic acid in kaymak
    (2005) Akalin A.S.; Tokusoglu Ö.; Gönç S.; Ökten S.
    Numerous physiological effects are attributed to conjugated linoleic acids (CLA). Biologically active isomers of CLA (cis-9, trans-11 (C18:2) and frans-10, cis-12 (C18:2)) have been reported to have anticarcinogenic, antioxidative and antiatherosclerotic properties. Relatively rich sources of CLA include milk fat-containing foods such as kaymak. Kaymak is a kind of concentrated cream which is traditionally manufactured from buffalo or cow's milk mainly in Turkey. The objective of this study was to determine CLA concentrations during kaymak production. Kaymak was manufactured from cow's milk which was enriched with unfermented cream. Biologically active isomers of CLA in raw milk, cream and kaymak were analyzed using gas chromatography. The method was quick, repeatable and sensitive for the CLA determination of samples. Significant differences were found among the concentrations of both isomer and total CLA during the production process (p<0.01). The total CLA contents of raw milk, cream and kaymak were determined as 0.08 ± 0.02, 0.234 ± 0.04 and 0.091 ± 0.08 g/100 g lipid, respectively.
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    Citrinin risk in black and green table olives: Simultaneous determination with ochratoxin-a by optimized extraction and IAC-HPLC-FD
    (Codon Publications, 2010) Tokusoglu Ö.; Bozoglu F.
    Mycotoxin citrinin (CIT) and ochratoxin A (OTA) were simultaneously identified using immunoaffinity column-high performance liquid chromatography with fluorescence detection (IAC-HPLCFD) (Ex.333 nm; Em:495 nm) after an optimized extraction procedure. Both mycotoxins were eluted on a C18 RP support (250 × 4.6 mm I.D., ODS2, 5 μm particles) using an isocratic eluent consisting of acetonitrile/water/formic acid (60/38/2, v/v/v), acidified to pH 2.5 and pumped at a flow rate of 1.0 mL min-1. The four categories of citrinin levels [0-0.55; 1.56-2.0; 0.66-2.64; 5.76- 14.55 μg kg-1 of CIT ] and three categories of ochratoxin levels [0-< 0.1; 0.1-0.25; 0.30- 0.46 μg kg-1 of OTA] were found in 88 groups of olive samples. Recovery studies [y= 21416x-7919.4 (R2=0.9998) for citrinin and y= 0.0001x + 0.0074 (R2=0.9999) for ochratoxin A] were performed and the mean analytical recoveries detected in CIT and OTA in table olives ranged from 92.65-96.83% and 88.92-95.58%, respectively. Limit of detection (LOD) was equivalent to 0.05 μg/kg for both CIT and OTA. With the proposed method, CIT and OTA were both quickly determined in table olives and could be used to detect of mycotoxinic risks in a HACCP quality system of olive and olive-based food products. © 2010.