Browsing by Author "Bakkalbaşi, E."

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Comparison of a Novel Vacuum-Combined Infrared and Hot-Air Convection Methods for Drying of Deveci (Pyrus Communis L.) Pear Slices
(Plapiqui, 2023) Topuz, F.C.; Uğurlu, S.; Bakkalbaşi, E.
In this study, the quality characteris-tics of pear slices dried in vacuum-combined infrared dryer equipped with a two-way infrared heating (100-300 W infrared power) and convectional dryer (40-70 °C) were comparatively investigated. Increasing in-frared power in vacuum-combined infrared dryer de-creased the drying time. However, the differences be-tween vacuum pressures (100 mmHg and 250 mmHg) were generally negligible. Drying process at 200 and 300 W IP under vacuum was approximately 2 and 2.5-times shorter than conventionally drying at 55 and 70 °C, respectively. Although a very low amount of HMF in dried pear slices by the conventional dryer was detected only at 70 °C after 300 min, high amounts of HMF was detected at 300 W after 120 minutes. The rehydration rate of pear slice dried with vacuum-combined infrared dryer was higher than those of pear slice dried with conventional dryer. Sy-ringic, chlorogenic and ellagic acids were identified in dried pear samples. Chlorogenic acid was found to be the most among phenolic compounds in dried pears. While the ellagic acid was not detected in fresh pear, dried pears had ellagic acid content (8.14-16.93 mg/kg d.m.). It was found that total phenolic content, ABTS and DPPH values of dried pears by vacuum-com-bined infrared dryer was lower than those of dried sample by conventional dryer. The pear slices dried at 300W and 250 mmHg had the highest sensory scores. The results show that the vacuum-combined infrared drying provided a shorter drying time and better sensory quality for dried pear compared to conventional drying. © 2023, Latin American Applied Research. All Rights Reserved.
Consumption Purposes, Purchasing Preference, Trust Toward Food Supplements and Consumers' Opinions About Legal Regulations: Case of Van Province
(Centenary University, 2020) Doğan, S.; Okumuş, E.; Bakkalbaşi, E.; Cavidoğlu, İ.
Supplementary foods are products which taken orally, containing one or more food components, preparing in different forms and used for nutritional support. In this study, consumption purposes, purchasing preference, trust towards food supplements and consumers' opinions about legal regulations have been observed in Van Province. 56.8% of the participants knew the supplementary foods. Most of the consumers used supplementary foods for decreasing weakness and improving their immune system. The sense of trust towards the food supplements was low (17.8%) and majority of participants (93.3%) who knew the supplementary foods had no information about legal regulations. However, women and participants who had already used supplementary foods showed positive perceptions regarding the use of these products. The data obtained in Van province showed that the confidence-building activities for food supplements will cause a rise in supplementary food consumption and contribute to the human health protection. © 2020, Centenary University. All rights reserved.
Effect of Widely Used Thermal Processes on Surface Color, Total Phenolic Content and Antioxidant Activity of White Cabbage
(Centenary University, 2016) Aktaş, Z.; Bakkalbaşi, E.
Cabbage is an economically and nutritionally important vegetable. Cabbage are widely consumed in almost every region of the world as a food. In this study, we investigated the effect of domestic cooking methods (steaming, boiling, microwave and stir-frying) on the surface color, total phenolic content and antioxidant activity of white cabbage. Total phenolic content of white cabbage was 12975.47 mg gallic acid eq. kg-1 DW, and bound phenolics comprise a 38.56% of total phenolic content. All cooking methods, except steaming method, cause significant reduction in free and total phenolic contents of white cabbage (p<0.05). The highest decrease have been observed in free phenolic content of boiled cabbage samples, and bounded phenolic content of stir-fried cabbage samples. The results show that to preserve the nutritional quality of white cabbage during cooking, steaming is the best procedure. © 2016, Centenary University. All rights reserved.
Phenolic Content and Antioxidant Activities of Green Walnuts Harvested at Different Periods on the Lake Van Coast
(Centenary University, 2019) Uğurlu, S.; Okumuş, E.; Bakkalbaşi, E.
Walnut (Juglans regia L.) is a nut with high nutritional and economic values. Walnut is commonly used as a functional ingredient in several traditional food products and as a natural source of phytochemicals in pharmacy and cosmetics. Walnut harvested in the immature periods, known as milk walnut, have been used in formulation of some traditional foods. In this study, phenolic composition and antioxidant activities of green walnuts (immature) harvested from 3 different districts (Van Center, Edremit, and Gevas) around Lake Van in 4 different periods (1st June, 15th June, 30th June, and 15th July) were investigated. The total phenolic content, DPPH, and ABTS values of green walnuts were 17842.26-6907.83 mg GAE kg-1, 208.8-49.03 and 208.48-66.97 mmol TE g-1, respectively. Juglone, gallic acid, neochlorogenic acid, and rutin common phenolic compounds were determined in green walnut samples. While the highest total phenolic content and antioxidant activity were observed in green walnuts harvested on 1st June, the highest juglone was determined in samples collected on 30th June. As a result, it was determined that green walnut had high antioxidant activity and phenolic content, especially juglone. The harvesting period considerably affect the phenolic contents of samples. © 2019, Centenary University. All rights reserved.
Phytochemicals and Antioxidant Activities of Twelve Edible Wild Plants From Eastern Anatolia, Turkey
(Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA, 2022) Alaca, K.; Okumuş, E.; Bakkalbaşi, E.; Javidipour, I.
Wild edible plants are important nutrient contributors in the diet of populations both in rural and urban areas. Eastern Anatolia has high plant diversity, and many plants are widely used as traditional food and medicine. In this study, approximate compositions, bioactive compounds and antioxidant capacities of twelve edible wild plants in Eastern Anatolia were investigated. L-ascorbic acid, total chlorophyll, total carotenoid and total phenolic contents of analyzed edible wild plants ranged from 1.03 to 10589.71 mg/kg dw, 88.70 to 1740.02 mg/kg dw, 25.00 to 700.20 mg β-car. eq./kg dw, and 444.14 to 2071.96 mg GA eq./kg dw, respectively. Chlorogenic and gallic acids were the most abundant phenolic acids in the plant samples. Rutin, quarcetin, kaempferol and luteolin were identified and quantified in the samples. Luteolin (15.98-832.82 mg/kg dw) was identified in almost all tested plants (except Coriandrum sativum). The results showed that Arum conophalloides, Rumex tuberosus, Rheum ribes, Plantago lanceolata, Tragopogon longirostris, and Chenopodium album had high contents of different phytochemicals, and antioxidant activities. These plants are available for a short time of the year and in small quantities. Future studies should be focused on biological, functional and toxicological assays and finally for commercial production of these promising plants. © 2022, Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved.