Browsing by Publisher "University of Zagreb"

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    A morphological study on the dioecious endemic Erodium somanum H. Peşmen (Geraniaceae), critically endangered in Turkey
    (University of Zagreb, 2017) Oskay D.
    Morphological features of the endemic Erodium somanum are investigated based on the specimens collected from natural populations from Soma in Manisa. Almost all morphological characteristics are expanded and some morphological characteristics are firstly determined in this study. E. somanum is a dioecious species and in this study drawings of male and female individuals are given for the first time. An umbel is 3-5 flowered in female plants and 6-11 flowered in male plants, pedicels accrescent to 20-25 mm in fruit. Flower morphology was identified in detail and drawings are given for the first time. Stigma color ranges from yellow to red in populations. The fruit is long-beaked 4.8-8 cm, stout and adpressed pilose, glandular below. Mericarp morphology investigated for fruit characters has a special diagnostic value for systematic studies. The mericarp micromorphology and seed micromorphology were determined for the first time. Mericarp size 9-12 mm, mericarps have two apical shallow pits (foveoles) without furrow beneath. Mericarp surface ornamentation is foveate with crowded bristles of dissimilar size, some longer and others shorter. Mericarp pit is crowded with eglandular hairs and some sparse, long-stalked glands which are also at the start of the awn. Seed size is 4.5-6×1.5-2 mm, seed type is narrowly ovate, seed surface is ruminate. © 2017 by Dilek Oskay.
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    Effects of Green Extraction Methods on Antioxidant and Antimicrobial Properties of Artichoke (Cynara scolymus L.) Leaves
    (University of Zagreb, 2024) Turksever C.; Gurel D.B.; Sahiner A.; Çağındı O.; Esmer O.K.
    Research background. Artichoke leaves, an important waste product of the food industry, have an important antioxidant and antimicrobial capacity. Although there are several studies in the literature to determine their antioxidant and antimicrobial activity, a comparison of green extraction technologies including microwave, ultrasound probe and ultrasound bath methods in relation to the maceration technique has not been performed. Also, several parameters such as the extraction temperature, power, extraction mode and extraction time are important parameters for obtaining targeted compounds in the highest amount. For this reason, we aimed to compare various extraction methods including microwave-assisted extraction, ultrasound-assisted extraction with probe, ultrasound-assisted extraction in a water bath and maceration in terms of extraction parameters for obtaining bioactive compounds from artichoke leaves. Experimental approach. M icrowave-assisted extraction at two different power values, ultrasound-assisted extraction with probe in continuous or pulsed mode with two different extraction times each, ultrasound-assisted extraction in a water bath at two different power values with two different extraction times each and maceration with two different times were used for the extraction. The extraction temperature is an important parameter affecting the thermal degradation of bioactive compounds. We used a constant extraction temperature of 50 °C. Total phenolic and total flavonoid content, antioxidant capacity, phenolic compound profile analysis by LC-QTOF-MS and antimicrobial activity by agar diffusion and broth microdilution methods were determined. Results and conclusions. T he bioactive compounds were found to be significantly affected by the parameters used in each extraction method. The microwave-assisted extraction method was more efficient than the other extraction methods at both power values. This method also required the shortest extraction time. The ultrasound-assisted probe extraction method was the second most efficient method. The type of process, continuous or pulsed, did not affect the results, but shortening the extraction time led to lower results. A longer extraction time of the ultrasound-assisted extraction in a water bath method led to better results, similar to the ultrasound-assisted probe extraction, regardless of the used power. The extracts were highly effective against many opportunistic and pathogenic microorganisms. Novelty and scientific contribution. This study provides valuable insights into the extraction parameters of different extraction methods to obtain bioactive compounds from artichoke leaves, which could have potential applications in the food and pharmaceutical industries. © 2024, University of Zagreb. All rights reserved.
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    The Trend in Mitigation Strategies of 3-Monochloropropane-1,2-diol and Glycidyl Esters in Edible Vegetable Oils: Today and Tomorrow
    (University of Zagreb, 2024) Yıldız K.; Özdikicierler O.; Ergönül P.G.
    3-Monochloropropane-1,2-diol genotoxic effects, are contaminants induced by high-temperature that have been detect-ed in refined oils and fatty foods. 3-MCPD esters, chlorinated propanols, were first identi-fied in 1978 in acid-hydrolysed vegetable proteins used as flavour enhancers in many foods. Glycidyl esters (GE) are contaminants that can occur in edible oils during heat treatment and are formed mainly during the deodorisation phase of refining. The International Agency for Research on Cancer has classified 3-MCPD as a ’potential carcinogen for hu-mans’ in group 2B. Glycidol has also been classified as group 2A with mutagenic and carcinogenic properties, i.e. ’probably carcinogenic to humans’. In addition, glycidol has been classified by the International Agency for Research on Cancer (IARC) as a ’possible human carcinogen’ (group 2A). Toxicological studies have shown that these genotoxic and carcinogenic contaminants induced by heat treatment are released in the gastrointestinal tract and cause the formation of tumours. In this review the mechanisms of formation, toxicological effects of 3-MCPD and GE on human health, and methods of their detection are shown. The latest strategies to mitigate and prevent 3-MCPD and GE formation during crude oil production, refining and beyond are also discussed. © 2024, University of Zagreb. All rights reserved.