Browsing by Author "Dogan, H."

Now showing 1 - 2 of 2

Chemical Composition and Antioxidant Activity Ziziphora Clinopodioides Ecotypes From Turkey
(Ars Docendi, 2016) Alp, S.; Ercisli, S.; Dogan, H.; Temim, E.; Leto, A.; Zia-Ul-Haq, M.; Aladag, H.
The chemical composition of essential oil from eight ecotypes of Z. clinopodioides sampled from different points of Coruh valley located in Northeastern Turkey was determined and its total phenolic content and antioxidant activities were also evaluated. Seventeen components, representing 88.56-96.83% of the essential oil were identified by GC-MS. Differences between total phenolic content (varied between 43.41 and 55.71 mg GAE/100 g fresh weight base) and antioxidant activity (ranged from 3.60 to 4.20 mg/ml in DPPH assay) for the essential oil obtained from plant material harvest from different ecotypes were observed. The main components of all samples include (+)-pulegone, 1,8-cineole, limonene, menthol, beta-pinene, menthone, piperitenone and piperitone. Z. clinopodioides essential oil, total phenolic content and antioxidant activity affected by ecotype and environment conditions. The present study provides a theoretical basis for the potential application of essential oil from Z. clinopodioides to be used as a natural resource of antioxidant agents in food industry. The results also support the traditional use of Z. clinopodioides in Turkish folk medicine.
The Effects of Locust Bean Gum and Rhubarb on The Physical and Functional Properties of The Gluten-Free Biscuits
(Chiriotti Editori, 2019) Dogan, H.; Meral, R.
In this study, rhubarb plant, which is known to have functional properties, was added to gluten-free biscuit formulations and the effects of rhubarb were examined on the physical and antioxidant properties of biscuits. From the examination, it was observed that the spread ratio of the biscuits varied between 51.70 and 63.80. Also, the spread ratios of the biscuits decreased as the rhubarb and gum levels increased. Firmness values of the gluten-free biscuits were 29.71-54.02 N. The increase in gum levels of biscuit formulas that did not contain rhubarb led to an increase in the firmness values. Total phenolic content (TPC) of the biscuits varied between 2.00 and 3.18 mu g GAE/g. The lowest TPC value was determined in the biscuit formula 2 which did not contain rhubarb and contained the highest level of gum, while the highest TPC value was determined in the biscuit formula 1 which did not contain gum, but contained the highest level of rhubarb. The DPPH scavenging values of the gluten-free biscuits were 42.60% and 57.51%. The addition of rhubarb alone in the formula increased antioxidant activity. However, the addition of rhubarb with gum in the formula decreased antioxidant activity. The aim of this study was to produce biscuits with high nutritional value using functional food components for the consumption of patients with celiac disease. The addition of rhubarb increased the TPC of the biscuits as well as the functional properties of the biscuits by inhibiting free radicals.