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Öğe Anthocyanins and phenolic compounds of Mahonia aquifolium berries and their contributions to antioxidant activity(ELSEVIER SCIENCE BV, 2017) Coklar, Hacer; Akbulut, MehmetAntioxidant activities, total phenolic and total monomeric anthocyanin contents were determined in mahonia berry extracts in different solvents. The methanol:water extract was purified to obtain anthocyanin and non-anthocyanin phenolic fractions, one at a time, and antioxidant activities of these fractions were also analyzed. Total phenolic and monomeric anthocyanin contents in mahonia berries were ranged from 1.30 (chloroform extract) to 1049.40 (methanol extract) mg GAE/100 g FW, and 40.68 (water extract) to 380.99 (ethanol extract) mg/100 g FW, respectively. The main phenolic and anthocyanin in mahonia berries were chlorogenic acid (373.12 mg/100 g FW), and cyanidin-3-O-glucoside (253.40 mg/100 g FW), respectively. The antioxidant activity of the anthocyanin fraction of the berries was approximately twofold higher than that of the phenolic fraction. The contribution of phenolic and anthocyanin compounds to the antioxidant activity of mahonia berries was greater than 83%. Phenolic compounds, especially anthocyanins, are the major antioxidant compounds found in mahonia berries. (C) 2017 Elsevier Ltd. All rights reserved.Öğe Bioactive compounds, antioxidant activity and some physicochemical properties of the seed and seed-oil of Mahonia aquifolium berries(SPRINGER, 2019) Çoklar, Hacer; Akbulut, MehmetMahonia aquifolium berries are significant sources of anthocyanins and generally consumed fresh or processed such as juice or puree. In most cases, seeds of the berries are rest as waste. This study was aimed to find out nutritional and functional properties of M. aquifolium seed, and its oil and also to determine whether they could take place or not in the human diet. Seeds were removed from the berries which were collected from the shrubs grown in Konya, Turkey at the July 2017. Oil was obtained from the seeds by ether extraction method. Antioxidant activity, total phenolic, mineral, protein, and oil content analyses were performed on the seed, while the oil was analyzed for pigments, fatty acids, and tocols. Phenolic profile and alkaloids analyses were done in both seed and oil. The seed had significant amount of total phenolics (17.24mg GAE/g DW) and possessed high antioxidant activity. (+)-Catechin was found to be main phenolic of the seed and oil. Oxyacanthine and berbamine were the alkaloids identified in the seed. -Linolenic acid constituted 46.67% of the fatty acids in the oil. Omega-6:omega-3 ratio was calculated as 0.54. The oil was also rich in -tocotrienol (308.30mg/kg oil). Even if low amount, - and -carotenes were detected in the oil. As a result, the seed and its oil are significant sources of different groups of nutritional and phytochemical compounds.Öğe Characteristics of meat emulsion systems as influenced by different levels of lemon albedo(ELSEVIER SCI LTD, 2008) Sarıçoban, Cemalettin; Özalp, B.; Yılmaz, Mustafa Tahsin; Özen, G.; Karakaya, Mustafa; Akbulut, MehmetThe effect of the addition of lemon albedo on the functional properties of emulsions was studied by using a model system. Oil/water (O/W) model emulsion systems were prepared by the addition of two types of lemon albedo (raw and dehydrated) at five concentrations (0.0%, 2.5%, 5.0%, 7.5% and 10%) to mechanically deboned chicken meat. The emulsion capacity, stability, viscosity and flow properties of the prepared model emulsions were analyzed. In addition, the colour parameters of cooked emulsion gel were determined. The addition of lemon albedo increased the emulsion capacity (EC) and the highest EC value was reached with 5% of albedo added. However, further increase in the albedo concentration caused an inverse trend in the EC values. A similar trend was observed in the emulsion stability (ES) values. Dehydrated albedo (DA) addition caused higher EC and ES values than did raw albedo (RA). DA increased the L*, a* and b* values of the cooked emulsion gels. Emulsion viscosity (EV) values were positively correlated with an increase in albedo concentration and the highest EV value was obtained from the emulsions with 10% albedo. Albedo addition did not change the flow properties of the emulsions and, in addition, increased the pseudoplasticity. As a consequence, the use of lemon albedo might be a potential dietary fiber source to enhance the functional and technological properties for frankfurter-type meat products. (C) 2008 Elsevier Ltd. All rights reserved.Öğe Chemical and technological properties of European cranberrybush (Viburnum opulus L.) fruits(ASIAN JOURNAL OF CHEMISTRY, 2008) Akbulut, Mehmet; Calisir, Sedat; Marakoglu, Tamer; Coklar, HacerThe European cranberrybush (Viburnum opulus L) fruits were analyzed for selected technological properties (dimensions, geometric mean diameter, sphericity, bulk density, fruit density, volume, terminal velocity, rupture strength, porosity) and proximate composition (moisture, reducing sugar, ascorbic acid, total anthocyanin and phenolics, crude, protein, crude oil, crude energy, crude fiber, ash, pH, acidity, alcohol soluble extract and colour) properties. Mineral content of Viburnum opulus growing in Turkey were determined by inductively coupled plasma atomic emission spectrometer (ICP-AES). All materials contained high amounts of Ca, K, Mg, Na. P and S. The average pulp mass ratio, thickness. width, length, mass, volume, geometric mean diameter, sphericity and projected area were measured as 653.0 g/kg. 9.59 mm, 9.71 mm, 10.18 mm, 0.65 g, 638 mm(3). 9.82 mm, 0.96 and 0.9988 cm(2), respectively. The energy, reducing sugar. protein, cellulose. oil, ash, acidity, ascorbic acid, total phenolics, total anthocyanin and soluble solid matter values of European cranberrybush fruits were established as 256.56 kJ/g, 63.46 g/kg, 64.85 mg/kg, 180.71 g/kg, 6.70 g/kg, 12.83 g/kg, 17.92 g/kg, 595.24 mg/kg 3253.87 mg/kg, 654.23 mg/kg and 104.31 g/kg, respectively. It is very important to evaluate the technological properties of equipment used harvesting, transportation, storage and processing of fresh fruits. Also, the information supplied on the chemical properties of the European cranberrybush fruit serves as food in human nutrition.Öğe Comparative Effect of Oral Pulse and Intravenous Calcitriol Treatment in Hemodialysis Patients: The Effect on Serum Il-1 and Il-6 Levels and Bone Mineral Density(Karger, 2002) Türk, Süleyman; Akbulut, Mehmet; Yıldız, Alaattin; Gürbilek, Mehmet; Gönen, Said; Tombul, Zeki; Yeksan, MehdiIntroduction: Increased serum levels of bone-resorptive cytokines such as interleukin-1beta (IL-1beta) and interleukin-6 (IL-6) have been implicated for changes in bone remodeling in hemodialysis patients. In this prospective randomized study, we aimed to compare the effect of oral and intravenous (IV) pulse calcitriol on serum levels of IL-1beta and IL-6. Patients and Methods: Twenty-eight hemodialysis patients were included and consecutively randomized to receive either oral (n = 14, M/F = 7/7, mean age 42 +/- 15 years) or IV pulse (n = 14, M/F = 6/8, mean age 38 +/- 14 years) calcitriol treatment. No difference was found between groups for age, sex distribution, primary renal disease, mean time on hemodialysis and baseline biochemical parameters including serum levels of IL-1beta and IL-6. Results: The percent fall of intact parathyroid hormone iPTH) was significantly less with oral compared to IV calcitriol between 0 and the 3rd month (32 +/- 21 vs. 56 +/- 28%, p = 0.03). However, the percent fall in iPTH at the 6th month of the therapy was not different in the oral group compared to the IV group (57 +/- 22 vs. 73 +/- 24%, p = 0.12). The increase in bone mineral densities was higher in the IV group than the oral group. Oral and IV calcitriol caused a significant fall in IL-1beta (p =0.02 and p= 0.03, respectively) and IL-6 levels (p = 0.02 and p < 0.001, respectively) at the 6th month of treatment. The percent fall in serum IL-6 levels at the 6th month was significantly greater in the IV compared to the oral group (61 18 vs. 36 +/- 33%, p = 0.04), while the percent changes in serum IL-1beta levels were similar. Conclusion: IV calcitriol therapy has a greater suppression of PTH at the 3rd month of the therapy. Despite no difference in serum PTH levels at the 6th month, IV therapy has a greater increase in bone mineral densities and a greater decrease in serum IL-6 levels. These findings suggest IV calcitriol treatment has a superior effect on bone remodeling by influencing the levels of bone-resorptive cytokines as compared to the oral therapy group, beyond its suppressive effect on iPTH.Öğe Comparative studies of mineral contents of hulled sesame paste (tahin), unhulled sesame paste (Bozkir tahin) and their blends(ASIAN JOURNAL OF CHEMISTRY, 2008) Akbulut, MehmetTahin is generally produced by using hulled roasted sesame seeds. however Bozkir tahin is produced by using Linhulled roasted sesame (natural) seeds. Concentration of thirteen minerals (Al, Ca, B, Cu, Fe, K, Me, Mn, Mo, Na, Ni. P and Zn) of tahin produced from hulled roasted sesame, Bozkir tahin produced from unhulled roasted sesame (with hulls) and their blends (25, 50 and 75 %) were determined by inductively coupled plasma optic emission spectrometry (ICP-OES). All samples contained high amounts of Ca, K. Fe. Mg, Na, P and Zn. The highest mineral concentration for tahin samples and sesame seeds were measured between 0.16-3.74 mg/kg Al, 2005.92-8794.09 mg/kg Ca, 14.04-21.19 mg/kg B, 15.39-33.67 mg/kg Cu, 165.7-437.66 mg/kg Fe, 4096.55-6876.06 mg/kg K, 2020.97-2482.87 mg/kg Mo, 12.56-21.31 mg/kg Mn, 0.74-1.55 mg/kg Mo, 605.81-2436.5 mg/kg Na, 4.78-8.66 mg/kg Ni, 5019.89-7627.85 mg/kg P and 41.28-52.85 mg/kg Zn. The concentration of minerals such as Al, Ca, B, Cu, Fe, K, Mg Mn. Mo, Na, Ni, P and Zn in tahin increased with increasing of unhulled roasted sesame seeds levels. except for magnesium. The magnesium contents decreased with increasing of levels of unhulled roasted sesame seeds. As a result, minerals Such as Al. Ca. B, Cu, Fe, K, Mn. Mo. Na, Ni, P and Zn increased with increasing hulls content, but Mo content decreased. The increased in minerals with increasing levels of unhulled roasted sesame seeds in tahin can be explained by the increasing of peel (hulls) contents. Tahin, especially Bozkir tahin contain nutritient elements of vital importance in man's metabolism.Öğe Comparison of mineral contents of mulberry (Morus spp.) fruits and their pekmez (boiled mulberry juice) samples(TAYLOR & FRANCIS LTD, 2009) Akbulut, Mehmet; Özcan, Mehmet MusaMineral contents of four mulberry fruits and their pekmez samples growing particularly in the Malatya province in Turkey were determined by inductively coupled plasma atomic emission spectrometry. All samples contained high amounts of calcium, potassium, magnesium, sodium, phosphorus and sulphur. The highest mineral concentrations for mulberry fruits were measured between 1,873.65 and 4,437.52 mg/kg for calcium, 10.860 and 15.269 g/kg for potassium, 904.48 and 1033.11 mg/kg for magnesium, 115.29 and 252.33 mg/kg for sodium, 1.831 and 2.329 g/kg for phosphorus, and 493.35 and 642.25 mg/kg for sulphur. These values for pekmez samples varied between 135.76 and 575.84 mg/kg for calcium, 5.853 and 8.146 g/kg for potassium, 187.96 and 389.86 mg/kg for magnesium, 20.40 and 43.55 mg/kg for sodium, 285.10 and 517.72 mg/kg for phosphorus and 121.21 and 303.57 mg/kg for sulphur. Potassium content was high compared with other minerals. The highest potassium level was 15.269 g/kg for red mulberry fruit, whereas the lowest potassium content was 5.8523 g/kg for black mulberry pekmez sample. The mineral content of pekmez samples of black and red mulberry fruits decreased at the important levels compared with those of white mulberries during pekmez production. As a result, mulberry fruits and their pekmez samples contain nutrient elements of vital importance in man's metabolism.Öğe Determination of Rheological Behavior, Emulsion Stability, Color, and Sensory of Sesame Pastes (Tahin) Blended with Pine Honey(SPRINGER, 2012) Akbulut, Mehmet; Sarıçoban, Cemalettin; Özcan, Mehmet MusaIn this research, rheological properties of blends of pine honey (3%, 6%, and 9%) with sesame pastes (tahin) produced from hulled roasted sesame seeds, called simply tahin, and from unhulled roasted sesame seeds, so-called Bozkir tahin, were determined at temperatures ranging from 10A degrees C to 60A degrees C and at speeds ranging from 0.5 to 100 rpm. Tahin and Bozkir tahin blends with pine honey were found to exhibit non-Newtonian, pseudoplastic behavior at all temperatures. Apparent viscosities versus speed data were successfully fitted to the power law model. The flow behavior index, n, varied in the range of 0.4226-0.6228 for the tahin-pine honey blends, and in the range of 0.4661 to -0.7266 for the Bozkir tahin-pine honey blends. The consistency index, K, was in the range of 9.34-36.42 Pa center dot s(n) for tahin-honey blends, and in the range of 9.92-37.53 Pa center dot s(n) for Bozkir tahin-honey blends. The consistency index (K) increased with increasing honey levels in both tahin types. According to statistical analysis, the exponential model was a better model to describe the effect of the soluble solids on the viscosity of tahin samples represented by the pine honey percentage. The emulsion stability of both tahin types improved with the addition of pine honey. It was also correlated with activation energy (E (a)), Arrhenius constant, some sensory properties such as spreadibility, firmness and overall acceptance, and color parameters such as the C and h. Temperature sensitivity of the consistency index was assessed by applying an Arrhenius type equation, and E (a) value appeared in the range of 7.61-10.05 kJ/mol for tahin-honey blends and in the range of 9.02-10.50 kJ/mol for Bozkir tahin-honey blends.Öğe Effect of Freeze, Oven and Microwave Pretreated Oven Drying on Color, Browning Index, Phenolic Compounds and Antioxidant Activity of Hawthorn (Crataegus orientalis) Fruit(UNIV AGR SCI & VETERINARY MED CLUJ-NAPOCA, 2018) Coklar, Hacer; Akbulut, Mehmet; Kilinc, Semih; Yildirim, Ali; Alhassan, IliasuFlowers, leaves and fruits of hawthorn plant are traditionally used for treating diseases like hypertension and atherosclerosis. The medicinal effects of the plant are generally attributed to its phenolic compounds. However, the fruits are perishable materials because of their high content of water, and generally dried and stored to be used outside its season. The main aim of this research was to investigate the effect of different drying methods on phenolic compounds of the hawthorn fruit. Fruits were collected from the wild growing trees in Turkey. De-seeded fruits were dried in freeze-, oven- (60 degrees C) and microwave pretreated oven drying (microwave application for 5 min at 360 W before drying at 60 degrees C) methods and analyzed for antioxidant activity, phenolic compounds, total phenolic content and color parameters. Total phenolic content of fresh hawthorn fruits was found as 13.36 mg g(-1) DW. Oven- and microwave pretreated oven drying methods had a reductive effect on total phenolic content and antioxidant activity of fruits when compared to freeze drying method. (-)-Epicatechin (994.10 mg kg(-1) DW), rutin (765.30 mg kg(-1) DW), and procyanidin B2 (553.80 mg kg(-1) DW) were the main phenolics of the fruit. Lowest values of these three compounds were observed in oven- dried fruits. Microwave pretreatment oven drying method resulted in browner product. Although the highest phenolic concentration and antioxidant activity were occurred in freeze-dried sample, microwave pretreatment before oven drying could be applied to reduce the time and cost of drying in terms of phenolic compounds and antioxidant activity.Öğe Effect of salep as a hydrocolloid on storage stability of 'Incir Uyutmasi' dessert(ELSEVIER SCI LTD, 2009) Ayar, Ahmet; Sert, Durmus; Akbulut, MehmetSalep is a natural stabilizing agent used widely in Turkish-type Maras ice cream and some milk desserts. The effect of salep addition on the storage stability of a representative Incir Uyutmas1 dessert, prepared from whole cows' milk, fig and sugar was Studied. Dry matter. pH, viscosity, water-holding capacity (WHC), color properties (L*, a* b* values), mineral matters (Al, Ca, Cu, Fe. K, Mg, Na, P and Zn), sensorial properties and microbial quality of desserts were affected by salep addition, sugar and fig concentrations. Salep addition caused an important increase in the viscosity and the WHC of dessert. Salep. sugar and fig improved the storage stability of the dessert. (C) 2007 Elsevier Ltd. All rights reserved.Öğe Effect of Sun, Oven and Freeze-Drying on Anthocyanins, Phenolic Compounds and Antioxidant Activity of Black Grape (Eksikara) (Vitis vinifera L.)(SOUTH AFRICAN SOC ENOLOGY & VITICULTURE-SASEV, 2017) Çoklar, H.; Akbulut, MehmetThe aim of this study was to determine whether a change occurs in the phenolic compounds and antioxidant activity of grapes after drying. Grapes pre-treated with potassium hydroxide solution were dried using three different drying methods, namely freeze drying, oven drying and sun drying. The effectiveness of the drying methods was evaluated in terms of total phenolic content, antioxidant activity (ABTS, FRAP and DPPH), individual phenolics and anthocyanins. Losses in total phenolic content of the grapes were found to be 1.89, 20.26 and 46.79% for freeze-, oven- and sun-dried grapes respectively. The DPPH and ABTS antioxidant activities of the grapes decreased after drying by all three methods, while an increase was observed in the FRAP value of freeze-dried grapes compared to the fresh sample. No significant effect of drying methods was observed on the gallic acid, 2,5-dihydroxybenzoic acid and (-)-epigallocatechin gallate contents of the grapes. The highest levels of procyanidin B1, (+)-catechin, (-)-epicatechin, (-)-epicatechin gallate, chlorogenic acid, trans-resveratrol and rutin were determined in freeze-dried grapes. Sun and oven drying caused drastic decreases in all anthocyanins, while no loss of anthocyanin was observed in freeze-dried grapes. Sun drying was found as the most detrimental drying method for grapes in terms of phenolic compounds and antioxidant activity when compared to the other drying methods.Öğe Effect of sunlight on fatty acid composition of tomato seed oil stored in different colored bottles(2018) Akbulut, Mehmet; Çoklar, Hacer; Aydoğan, Burcu ÇoşkunDomates işleme endüstrisinin atıkları olan domates (Solanum lycopersicum L.) çekirdeği ve kabukları, günlük hayatta genellikle hayvan yemi olarak değerlendirilmektedir. Bu araştırmada, domates çekirdeği yağı Soxhlet ekstraktörü ile elde edilmiştir. Domates çekirdeğinin yağ verimi yaklaşık %20.8 olarak bulunmuştur. Şeffaf, kehribar ve opak cam şişelerdeki yağlar Haziran'dan Eylül'e kadar güneş ışığına maruz bırakılmıştır. 20 günde bir örnek alınmış ve bu işlem 4 kez tekrarlanmıştır. Her numune, gaz kromatografisinde yağ asidi kompozisyonu için analiz edilmiştir. Analiz edilen tüm yağ numunelerinin ana yağ asitlerinin minimum ve maksimum oranları, linoleik (C18: 2n6c) için %54.1255.72, oleik (C18: 1n9c) için %21.68-22.35, palmitik (C16: 0) için %11.92-12.55, stearik (C18: 0) için %6.18-6.63 ve ?-linolenik asitler (C18: 3n3) için %2.39-2.62 olarak belirlenmiştir. Sonuçlar, tüm numunelerde yağ asidi oranları arasında önemli bir değişimin olmadığını göstermiştirÖğe Effect on Phenolics, HMF and Some Physico-Chemical Properties of Apple Juice Concentrate of Activated Carbon Applied at the Different Temperatures(WILEY-BLACKWELL PUBLISHING, INC, 2010) Çoklar, Hacer; Akbulut, MehmetIn this research, the effect of different temperature, time and activated carbon doses on hydroxymethylfurfural (HMF) level on apple juice concentrate was examined. Changing in total phenolic content, oBrix, pH, titratable acidity, electrical conductivity, total invert sugar, reflectance color (L*, a*, b*, h, C*), spectrophotometric color, clearness, viscosity and mineral content were also determined. The values of HMF in the apple juice samples decreased with increasing activated carbon doses and application time. However, the application time of activated carbon had no significant effect on HMF content. While the application temperature of activated carbon had no significant effect on HMF, it had a highly important effect on total phenolic content (P < 0.05). Total phenolic content in the apple juice decreased significantly with increasing doses, application time and temperature of activated carbon (P < 0.05). Transmittances at 440 nm of apple juice were increased by activated carbon applications with increasing doses and application time at all temperatures. Parallel to increase in the activated carbon doses and application time, hue (h) values of all apple juice decreased at all temperatures.Öğe EFFECTS OF DIFFERENT PEKMEZ (FRUIT MOLASSES) TYPES ON CHEMICAL, NUTRITIONAL CONTENT AND STORAGE STABILITY OF CAKE(WILEY-HINDAWI, 2009) Bilgicli, Nermin; Akbulut, MehmetPekmez is a natural sugar source that is obtained by concentration of fruit juice up to 70-80% soluble dry matter concentration. In this research, different kinds of pekmezes (mulberry, apricot, elecampane, grape and watermelon) were used in cake formulations instead of crystal sugar. Some chemical and nutritional properties and storage stability of cakes were investigated. Total and reducing sugar content of pekmezes ranged from 36.78 to 65.38% and from 33.54 to 64.70%, respectively. While water activity and crust color values of cakes generally decreased with pekmez addition, ash and mineral contents increased. Hydroxymethylfurfural content of cakes was found between 2.03 and 15.78 mg/kg and the highest value was obtained with grape pekmez addition. Ca, Fe, K, P and Zn contents of pekmez-added cakes were 92.72-177.82 mg, 4.09-22.70 mg, 4501.99-7208.45 mg, 255.68-416.41 mg and 2.91-4.86 mg/100 g, respectively. After 21 days of storage, apricot- and watermelon-added cakes were found to be softer than others cakes and control.Öğe Effects of Different Pekmez (Fruit Molasses) Types Used as a Natural Sugar Source on the Batter Rheology and Physical Properties of Cakes(WILEY-BLACKWELL PUBLISHING, INC, 2010) Akbulut, Mehmet; Bilgiçli, NerminFive different kinds of fruit pekmez (mulberry, apricot, elecampane, grape and watermelon) were used in cake formulations as a natural sugar source. The rheologic properties of the batters and the physical and sensory properties of the cakes were investigated. Batter viscosity was measured at 15, 18, 21 and 24C using the Brookfield-type rotational viscometer. The power law model appeared to be suitable for describing the flow behavior of the cake batters containing pekmez as indicated by high r2 values. n and k values ranged from 0.2528 (elecampane) to 0.5930 (mulberry), 124.38 (elecampane) and 13.42 (grape) at 24 degrees C, respectively. However, the consistency index (k) of all samples decreased as temperature increased. The cake batters containing pekmez exhibited a pseudoplastic behavior. The replacement of sugar with pekmez in the cake formulations decreased the cake volumes. Elecampane bush (andiz) pekmez gave the most reddish (a) batter color. The others decreased the L value and increased the a value of the batters. The cakes with watermelon were preferred by the panelists in terms of texture, odor, pore structure, wetness and overall acceptability. PRACTICAL APPLICATIONS Fruit molasses (pekmez) is a very important food in human nutrition because of its high sugar, especially monosaccharides such as glucose and fructose, mineral and organic acid content. Therefore, pekmezes enhance nutritional properties and shelf life, and provide the desired flavor and color in cakes and other baked products. So, they can be used in the formulations of food products like cakes as a sweetener instead of sucrose. However, different food ingredients affect the rheology of food materials. Pekmezes affect the rheologic, physical and sensory properties of cakes and their batter. Rheologic, physical and sensorial properties are valuable information in product development. The rheologic properties of fluid foods are complex and depend on many factors such as the composition, shear rate, duration of shearing, and previous thermal and shear histories. The present study was conducted to determine the rheologic, physical and sensory properties of cakes formulated with different types of fruit pekmez in substitution for sucrose.Öğe Effects of microbial inoculation, organic and chemical fertilizer on yield and physicochemical and cookability properties of bean (Phaseolus vulgaris L.) seeds(UNIV PHILIPPINES LOS BANOS, 2007) Uyanoz, Refik; Akbulut, Mehmet; Cetin, Ummuhan; Gultepe, NeclaA field experiment was carried out to study the effects of Rhizobium, Arbuscular mycorrhiza (AM) inoculation, cattle manure and chemical fertilizer on yield, 100-seed weight, total defects and nutrient accumulation of bean (Phaseolus vulgaris L.) seeds. Inoculation and organic fertilizer treatments significantly (p <= 0.05) increased yield, 100-seed weight, non-soakers and hydration coefficient in the absence of biological inoculation, cattle manure and chemical fertilizers. On one hand, AM and Rhizobium inoculum showed the highest correlation (r = 0.97) between the non-soaker percent and the total defect percent. On the other hand, the highest protein content was determined for Mycorrhiza and control treatments. Based on the results, Rhizobium and AM inoculation is a promising fertilizer because it is inexpensive, easy to handle and improves plant growth. Generally, microbial inoculation, organic and inorganic fertilizers not only increased plant growth and yield but also improved seed quality and nutritional value. The types of treatments used considerably enhanced the macro and micronutrients in the cultivar seed compared with the control.Öğe Estimation of minerals, nitrate and nitrite contents of medicinal and aromatic plants used as spices, condiments and herbal tea(ELSEVIER SCI LTD, 2008) Özcan, Mehmet Musa; Akbulut, MehmetIn this study, the minor and major mineral contents of 31 kinds of medicinal and aromatic plant collected from the south region of Turkey in 2004 year were established by inductively coupled plasma atomic emission spectrometry (ICP-AES). The samples were composed of Al, Ca, Fe, K, Mg, Na, P and Zn. The highest mineral concentration were measured between 57.70-2962.74 mg/kg Al, 1160.04-16452.88 mg/kg Ca, 44.83-1799.5 mg/kg Fe, 3570.73-27669.72 mg/kg K, 477.17-4313.59 mg/kg Mg, 1102.62-20912.33 mg/kg Na, 443.60-9367.80 mg/kg P and 7.18-48.36 mg/kg Zn. The highest values of Ca, K and P were established in F. vulgare (bitter fennel) (16452.88 mg/kg), O. minumum (basil) (27669.72 mg/kg) and F vulgare (bitter fennel) (9367.80 mg/kg), respectively. The heavy metal contents were determined too low in all samples. Nitrate and nitrite contents of samples were analysed using the phenolicdisulphonic acid method and the diazotisation method of the American Public Health Association, respectively. These nitrate and nitrite values were established to vary widely depending on the different plant species. While nitrate contents were high in most cases and varied from 12.15 mg/kg lime flover (Tilia corata) to 238.85 mg/ kg myrtle (M. communis), nitrite contents were established between 3.69 mg/kg sesame (S. indicum) to 52.70 mg/kg basil (O. minumum). Generally, nitrate contents of samples were found very high compared with nitrite values. (c) 2007 Elsevier Ltd. All rights reserved.Öğe Evaluation of antioxidant activity, phenolic, mineral contents and some physicochemical properties of several pine honeys collected from Western Anatolia(TAYLOR & FRANCIS LTD, 2009) Akbulut, Mehmet; Özcan, Mehmet Musa; Çoklar, HacerIn this study, the qualities of 15 red pine honey samples from different parts of the Mugla province in Turkey were evaluated. Important chemical parameters such as degrees Brix, pH, moisture, ash, electrical conductivity, free acidity, proteins, diastase activity, hydroxymethylfurfurale, total reducing sugar, reducing sugar, sucrose, the five common physical parameters refractive index, density, water activity, dynamic viscosity and color index (L-star, a(star) and b(star)), and mineral compositions, including potassium, sodium, magnesium, phosphorus, calcium, iron, copper, zinc, manganese, nickel, aluminum, boron, molybdenum, and chromium, were determined. Pine honey samples also were analyzed for total phenolic contents and antioxidant activity. The antioxidant activities were evaluated based on the ability of the pine honey extracts to scavenge 1,1-diphenyl-2-picrylhydrazyl. Significant correlations were obtained between the antioxidant activity and phenolic content (r = 0.887). All samples indicated proper maturity, considering the high soluble solids. The values for ash and electrical conductivity were high (0.24- 0.60% and 878-1463 mu S/cm, respectively). The concentration of 14 minerals of red pine honeys were determined by inductively coupled plasma-atomic emission spectrometry. All samples contained high amounts of potassium, calcium, phosphorus, sodium, iron, magnesium, aluminum, nickel, and zinc. Within the mineral contents, potassium was quantitatively the most important mineral, having an average content of 3,802 ppm, and accounted for 45% the minerals.Öğe Kayısı ve zerdali meyvelerinde fenolik madde içerikleri ve bazı proseslerde görülen değişimler üzerine bir araştırma(Selçuk Üniversitesi Fen Bilimleri Enstitüsü, 2001-09-21) Akbulut, Mehmet; Artık, Nevzatİki ürün yılında alınan 15 ( Kabaaşı, Şekerpare, Çataloğlu, Hasanbey, İsmailağa, Alyanak, Hacıhaliloğlu, Tokaloğlu, Şam, Çekirge 52, Soğancı, Hacıkız, Karacabey, Ethembey ve Mahmudun Eriği) kayısı ve iki zerdali ( Adilcevaz ve İzmir) çeşidinin meyvelerinde briks, pH, asitlik, toplam fenolik madde ve 10 fenolik bileşiğin (gallik asit, (+)-kateşin, kateşoL klorojenik asit, o-kumarik asit, p-kumarik asit, kafeik asit, quersetin, rutin ve ferulik asit) miktarları HPLC ile belirlenmiştir. Bir ürün yılından dört kayısı ve iki zerdali çeşidinde bu bileşiklerin pulp işlemeyle azalışları da saptanmıştır. Kayısılarda en fazla (+)-kateşin ( 20.20-207.82 mg/kg), zerdalilerde ise yine en fazla en fazla (+)-kateşin ( 1 19.35-154.83 mg/kg) bulunmuştur. Pulpa işlemede görülen değişimleri belirlemek ise dört çeşit kayısı ( Kabaaşı, Şekerpare, Çataloğlu, Hasanbey ) ile iki çeşit zerdali ( Adilcevaz ve İzmir) çeşidinin meyveleri kullanılmıştır. Kayısı ve zerdali fenolik bileşiklerinin proses esnasında bir önceki prosese göre azalma düzeyi kayısılarda mayşe esnasında 0.65-9.12 mg/kg, zerdali çeşitlerinde 0.88-23.51 mg/kg; mayşe ısıtılması aşamasında kayısılarda 0.24- 18.78 mg/kg, zerdali çeşitlerinde 0.02-40.19 mg/kg ve pulp aşamasında ise kayısılarda m 0.07-14.65 mg/kg iken, zerdali çeşitlerinde 0.35-15.27 mg/kg arasında azalma görülmüştür. Fenolik bileşikleri belirlemek amacıyla HPLC aygıtı kullanılmıştır. HPLC'de 280 nm'de 10 farklı fenolik bileşik belirlenmiştir. HPLC yöntemi ile belirlenen fenolik bileşikler tir. UV/VIS dedektörde gradient olarak çalışılmıştır. Kolon olarak SUPELCO HYPERSIL ODS ( 250 x 4.6 mm, İD) kolon kullanılmıştır.Öğe Mersin (Myrtus Communis L.) Meyvesinin Bazı Fiziksel ve Kimyasal Özellikleri(1998) Özcan, Musa; Akbulut, Mehmetİçel'den (Büyükeceli-Gülnar) toplanan farklı büyüklük ve renklerdeki mersin (Myrtus communis L.) meyvelerinin fiziksel ve kimyasal özellikleri belirlenmiştir. Mor meyvelerde antosiyanin tespit edilirken beyaz renklide bulunmamıştır. Mor meyvelerde tanen miktarı beyazlara göre oldukça yüksektir. Titrasyon asltliği mor meyvelerde aynı olup, beyaza göre yüksektir. Meyveler mineral bakımından zengindir ve en yüksek olarak potasyum belirlenmiştir.
