Browsing by Author "Basturk, Ayhan"

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Antioxidant Activity, Total Phenolic Content, and Volatile Component Profiles of Propolis From Eight Turkish Regions
(Wiley-v C H verlag Gmbh, 2025) Basturk, Ayhan; Yavas, Berfin
This study aimed to evaluate the volatile component profiles and antioxidant activities of propolis samples collected from eight regions of T & uuml;rkiye. The total phenolic content of propolis samples was found to vary between 5333 and 36967 mg GAE/100 g. 2,2-Diphenyl-1-picrylhydrazyl radical scavenging activity of the samples varied from 10.9% to 92.2%, while 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radical scavenging activity varied from 193.8 to 1026.0 mu mol Trolox/g. Six of the eight samples exhibited higher antioxidant activities than butylated hydroxytoluene. The predominant volatile components identified in the majority of the propolis samples were alpha-pinene, limonene, bornyl acetate, caryophyllene, alpha-humulene, delta-cadinene, isopentyl acetate, acetic acid, nonanal, m-cymene, and pinocarvone. Principal component analysis (PCA) and hierarchical cluster analyses were applied to the GC-MS data to investigate the trends and clustering in the propolis samples. The propolis samples were divided into four groups using cluster analysis. In the PCA, the first two factors represented 56.39% of the variance. These findings revealed that Turkish propolis has significant antioxidant properties and also contains important volatile compounds. Consequently, Turkish propolis could be considered a potential candidate for incorporation into pharmaceutical and food products.
Effect of Ascorbyl Palmitate on Oxidative Stability of Chemically Interesterified Cottonseed and Olive Oils
(Springer india, 2015) Javidipour, Issa; Tufenk, Remzi; Basturk, Ayhan
The effects of 400 ppm ascorbyl palmitate (AP) on fatty acids composition, tocopherol, peroxide value (PV) and malonaldehyde (MAD) contents of refined cottonseed oil (CO) and virgin olive oil (OO) during chemical interesterification (CI), and storage at 60 degrees C for 28 days were investigated. CI significantly decreased (p<0.05) the tocopherol contents of CO and OO. PVs and MAD contents of oil samples considerably increased up to 20 min of CI, followed by a reduction at 30 min. The unsaturated fatty acids/saturated fatty acids (UFA/SFA) ratios of the samples showed slight but significant (p<0.05) reduction during accelerated oxidation process. Oils with added 400 ppm AP had higher tocopherol, and lower PVs and MAD contents than their counterparts without AP during CI, and storage at 60 degrees C. AP increased the oxidative stability of interesterified and non-interesterified CO and OO.
Effects of Some Herbal Extracts on Oxidative Stability of Corn Oil Under Accelerated Oxidation Conditions in Comparison With Some Commonly Used Antioxidants
(Elsevier, 2018) Basturk, Ayhan; Ceylan, Mehmet Murat; Cavus, Mustafa; Boran, Gokhan; Javidipour, Issa
A total of 10 corn oil samples, 6 with herbal extracts, 2 with butyl hydroxy toluene (BHT) and ascorbyl palmitate (AP), a refined corn oil and the control, the stripped corn oil, were evaluated for oxidative stability under accelerated oxidation at 60 degrees C for 6 wk. Oxidation was followed by determining peroxide value, thiobarbituric acid reactive substances (TBARS), conjugated dienes (CD) and trienes (CT). Antioxidant activity of each herbal extract was evaluated. According to the obtained results, sumac extract, alpha-tocopherol and AP had the highest antioxidant activity, whereas flaxseed and sage showed the lowest. Peroxide, TEARS, CD and CT values increased during storage in all samples. Samples with BHT, sumac and mint showed the highest inhibition of peroxide formation. Sumac and thyme extracts significantly inhibited TEARS formation compared to BHT and AP added samples. It is concluded that the antioxidant activities of sumac, thyme and mint were high and retarded the oxidation and can be utilized in the food industry for commercial purposes in retardation of oil oxidation.
Identification of Volatile Compounds and Evaluation of Certain Phytochemical Properties of Turkish Propolis
(Wiley, 2024) Yavas, Berfin; Basturk, Ayhan
The purpose of this study was to assess volatile component profiles and the antioxidant activity of propolis samples from eight different locations in T & uuml;rkiye. alpha-Pinene, beta-pinene, 3-carene, limonene, 2-acetylfuran, benzaldehyde, acetic acid, benzoic acid, longifolene, isopentyl acetate, m-cymene, styrene, and delta-cadinene were the most common volatile components found in the most of propolis samples. Principal component analysis (PCA) and hierarchical cluster analysis were performed on the gas chromatography-mass spectrometry (GC-MS) data to identify trends and clusters in the propolis samples. As a result of the PCA, the common components in all propolis were m-cymene, decanal, alpha-pinene, limonene, pinocarvone, benzaldehyde, and butanoic acid. The samples had 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) inhibition activity ranging from 19.2% to 92.5% and 2,2 '-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) values ranging from 480 to 1370 mu M trolox/g extract. The total phenolic content (TPC) ranged from 10,900 to 34,033 mg GAE/100 g. Compared with butylated hydroxytoluene (BHT) (control), all but one of the propolis samples exhibited higher DPPH activity. In addition, ABTS levels of propolis extracts were higher than those of BHT. These results unequivocally show that Turkish propolis has remarkable antioxidant qualities, which makes it a viable option for addition to food and medicine products. The total phenolic content (TPC) of the Turkish propolis under investigation was generally high. Compared to butylated hydroxytoluene (BHT), six of the eight samples had greater antioxidant activity. Propolis from various parts of Turkey contains 61 different components. Principal component and hierarchical cluster analyses were performed on the propolis samples.image
Improving Sunflower Oil Stability With Propolis: a Study on Antioxidative Effects of Turkish Propolis During Accelerated Oxidation
(Wiley, 2024) Basturk, Ayhan; Yavas, Berfin
Propolis, a natural resinous substance collected by bees, is known for its potent antioxidant properties. This study investigates the antioxidant activities and total phenolic contents of propolis samples from 16 provinces of T & uuml;rkiye and their effects on the oxidative stability of sunflower oil. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) inhibition was in the range of 28.1%-92.5% in thirteen propolis samples, whereas this rate was 24.5% in butylated hydroxytoluene (BHT). Although 2,2 '-azino-bis(3-ethylbenzotiazolin-6-sulfonic acid) (ABTS) value was 224 mu mol trolox/g in BHT, this value was in the range of 262-1370 mu mol trolox/g in propolis samples, except for one. Propolis methanol extracts 13 applied to sunflower oil at a concentration of 1000 ppm were more efficient than BHT added at 200 ppm for inhibiting the production of peroxide value (PV). Similarly, most propolis extracts (1000 ppm) demonstrated antioxidant activity against the production of p-anisidine (p-AV) in sunflower oil under accelerated oxidation conditions. It was determined that Turkish propolis had strong antioxidant properties and delayed oxidation and may be utilized commercially in the food sector to delay the oxidation of fats and oils.
Investigation of the Effects of Uckun (Rheum Ribes L.), Quinoa (Chenopodium Quinoa Willd.), and Propolis Extracts on the Thermal Oxidation of Palm Olein Oil During the Deep-Frying Process
(Wiley, 2022) Ceylan, Mehmet Murat; Basturk, Ayhan
Frying process was repeatedly carried out 12 times in a deep fryer at 180 degrees C using palm olein oil with potatoes. The effect of deep frying on the chemical and physical properties of the oil has been investigated. Free fatty acidity (0.35%-1.39%), peroxide value (0.64-11.49 meqO(2)/kg), p-anisidine value (5.06-67.52), total oxidation value (7.66-91.11), conjugated diene (2.84-11.09) and triene (1.07-5.65), total polar matter, and viscosity (17.64-140 mPa s) analyses were performed in oil samples. In addition, uckun (Rheum ribes L.), quinoa (Chenopodium quinoa Willd.), and propolis extracts were obtained and added to the oils at the level of 1,000-1,500 ppm determined by preliminary studies. Beside that a kind of synthetic antioxidant (BHT as 200 ppm) was added to the oil samples. The results of the present study showed that the propolis extract (1,500 ppm) had the best results on the thermal-oxidative stability and closest values to BHT. Novelty impact statement It was understood that propolis and quinoa extracts could be used in the oil industry. And also especially 1,500 ppm level of propolis extract may affect as much as BHT on the oxidation stability. By adding these extracts into oil, it was seen that oil can be used 12 times for deep frying.
Oxidative Changes in Hazelnut, Olive, Soybean, and Sunflower Oils During Microwave Heating
(Taylor & Francis inc, 2017) Javidipour, Issa; Erinc, Hakan; Basturk, Ayhan; Tekin, Aziz
The effects of microwave heating for 3, 6, and 9 min at a frequency of 2450 MHz on fatty acid composition, tocopherols, iodine value, free fatty acids (%), peroxide value, conjugated dienes and trienes, and hexanal contents of refined hazelnut, soybean, sunflower, and virgin olive oils were investigated. A significant (p < 0.05) decrease was observed in linoleic and linolenic acids contents of soybean oil during exposure to microwave heating. Tocopherol contents of oil samples significantly decreased (p < 0.05) during microwave heating. Free fatty acids of the samples slightly increased and iodine value showed reduction throughout the process. Conjugated dienes contents of samples showed an increasing trend up to the 6 min, followed by a reduction at 9 min. Conjugated triene fatty acids of all the samples significantly increased (p < 0.05) throughout the application. While peroxide value showed increasing trend up to the 3 min and sharply decreased at 9 min, hexanal contents of refined hazelnut, virgin olive, soybean, and sunflower oils increased 63, 28, 55, and 389 fold, respectively, after 9 min exposure to microwave heating. Kinetic analysis of data showed that the reaction orders for peroxide and hexanal formation were zero and first order, respectively, and in the tested oils the reaction rate followed the order: soybean oil ? sunflower oil ? hazelnut oil ? virgin olive oil for peroxide, and sunflower oil ? soybean oil ? hazelnut oil ? virgin olive oil for hexanal formation. It was concluded that hexanal could be considered as a parameter for evaluation of the quality of oils exposed to microwave heating.
Oxidative Stability and Characterization of Oleogels Obtained From Safflower Oil-Based Beeswax and Rice Bran Wax and Their Effect on the Quality of Cake Samples
(Wiley, 2023) Badem, Sebnem; Basturk, Ayhan
Safflower oil-based oleogels were produced from beeswax and rice bran wax. Oleogels demonstrated higher oxidative stability than shortening at the cooking temperature. Peroxide values in shortening, rice bran wax oleogels, and beeswax oleogels samples were found in the range of 4.8-27.76, 13.21-20.45 and 4.30-7.72 meqO(2)kg(-1) oil. Following oleogelation, there was no significant change in fatty acid composition of safflower oil. In addition, after baking process, the changes in the major fatty acids were not determined to be significant. Solid fat content ratios (carried out at 35 degrees C) of rice bran wax oleogels, in beeswax oleogels and in shortening samples were defined in the range of 4.10%-7.70%, 0.80%-5.00%, and 9.61%, respectively. The highest oil binding capacity was revealed in beeswax oleogels with 99.93%-99.98%. The shortest crystallization time was determined as 3 min in oleogel containing 10% rice bran wax. Cakes consisted of oleogel were acceptable in terms of texture and sensory properties compared to cake produced with shortening. Sensory results revealed that some cakes produced with oleogels were found to be more acceptable as compared with control group samples. In this respect, oleogels produced with safflower oil-based beeswax and rice bran wax could be used instead of commercial solid fat widely used in the cake industry.
Oxidative Stability of Natural and Chemically Interesterified Cottonseed, Palm and Soybean Oils
(Wiley, 2007) Basturk, Ayhan; Javidipour, Issa; Boyaci, Ismail H.
The effect of interesterification on oxidative stability of cottonseed, palm and soybean oils stored under oven conditions at 45, 60 and 75C was evaluated by measuring the peroxide values (PV), anisidine values (AV) and Totox values at different time intervals. Fatty acid composition and tocopherol contents of oil samples were determined before and after interesterification. Interesterification reduced the tocopherol content of oils. The interesterified oils showed lower PV and AV than their non-interesterified counterparts in all temperatures and time intervals. The primary and secondary oxidation reaction constants and reaction orders were investigated as a function of the reaction temperature. The interesterified oils showed lower reaction rate constants than the non-interesterified samples. Based on PV, AV and reaction rate constants, the oxidative stability of interesterified oils were higher than their non-interesterified counterparts.
Pasting, Textural and Sensory Characteristics of the Kofter, a Fruit-Based Dessert: Effect of Molasses and Water Concentration
(Walter de Gruyter Gmbh, 2015) Yildiz, Onder; Yurt, Bayram; Toker, Omer Said; Ceylan, Mehmet Murat; Yilmaz, Mustafa Tahsin; Basturk, Ayhan
Kofter is a traditional product which is composed of water, molasses and starch. The quality of Kofter depends on many factors involving concentration of the ingredients, starch concentration and type, composition and type of the molasses and drying temperature and time. In the present study, the effect of molasses concentration (75-25%) on the pasting and textural properties of the Kofter samples was investigated. All pasting properties (peak viscosity, trough viscosity, breakdown viscosity, final viscosity, setback viscosity, peak time, pasting temperature) were significantly affected by molasses concentration used in the formula. The increase in water concentration generally caused increase in hardness, adhesiveness, gumminess and chewiness value of the Kofter samples. Sensory analysis was also performed to determine mostly preferred sample regarding appearance, color, texture, taste, odor and overall preference. According to the sensory results, Kofter sample including 40% molasses and 60% water was found to be mostly preferred sample.
Propolis and Carnauba Wax-Based Safflower Oil Oleogels as Fat Substitutes in Cakes: Production, Oxidative Stability, and Characterization
(Wiley, 2023) Basturk, Ayhan; Badem, Sebnem; Ceylan, M. Murat
In this study, safflower oil oleogels were made using propolis wax and carnauba wax in three different concentrations each, and their effectiveness as a fat substitute in cake was evaluated afterward. Oleogels' oxidative stability and characterization were looked into. In oleogels, the oil binding capacity, solid fat content, and crystallization time were all assessed. The cakes underwent an examination for moisture content, texture, and sensory evaluation. Additionally, analyses of fatty acid composition, free fatty acidity, oxidative stability (peroxide value, conjugated diene-triene), 3-monochloropropane-1,2-diol (3-MCPD), and glycidyl were carried out both before and after baking in oleogels and shortening. Several of the physical, textural, and sensory qualities of the oleogel-based cakes were acceptable when compared to those of the shortening-based cakes. The general acceptability of cakes made with carnauba wax was very high and almost under control. The acceptability of cakes made with propolis wax oleogels was lower than this. The study of these criteria has shown that safflower oil-based carnauba and propolis wax oleogels can be utilized to produce high-quality, healthful cakes with a high amount of unsaturated fatty acids.
Thermal Oxidation, 3-Mcpd and Glycidyl Esters Formation in Hazelnut Oil Enriched With Natural Extracts During French Fries Production
(Springer, 2023) Ceylan, M. Murat; Basturk, Ayhan
The aim of this study is to investigate the effect of propolis, quinoa (Chenopodium quinoa Willd.) seed and uckun (Rheum ribes L.) extracts to increase the oxidative stability of hazelnut oil used as frying oil. Studies on the use of these extracts in frying oils are limited. In addition, the effects of these extracts on the formation of 3-MCPD and glycidyl esters were the novelty of this study. In the study, uckun, quinoa and propolis extracts and as well as BHT were added to refined hazelnut oils. The total phenolic content of uckun, quinoa, and propolis extracts was determined as 2778.44, 245.16, and 1431.09 mg GAE/kg, respectively. The highest 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2 '-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) values were found in BHT. It was followed by propolis, uckun, and quinoa, respectively. Free fatty acids (0.57-1.39% oleic acid), peroxide value (0.79-11.49 meqO(2)/kg), p-Anisidine (p-AV) (1.30-67.52), totox (5.20-92.11), conjugated diene (2.81-11.09%), conjugated triene (1.64- 5.65%), color analyses, total polar compound (0.00-14.17%), and viscosity analyses were performed in oil samples taken during frying periods. In addition, 3-MCPD esters (1.443-5.114 mg/kg) and glycidyl esters (0.646-1.289 mg/kg) analyses were performed. The results showed that propolis and quinoa seed extracts have significant potential as natural antioxidants for nut oils during frying and slow the formation of monochloro compounds.