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Öğe Antioxidant properties of some plants growing wild in Turkey(CONSEJO SUPERIOR INVESTIGACIONES CIENTIFICAS-CSIC, 2009) Serteser, A.; Kargıoğlu, M.; Gok, V.; Bağcı, Yavuz; Özcan, Mehmet Musa; Arslan, D.In this study, the antioxidant activity of 50% aqueous methanol extracts of 38 plants growing in the Afyonkarahisar province of Turkey were evaluated by various antioxidant assay, including free radical scavenging, hydrogen peroxide (H2O2) scavenging and metal (Fe2+) chelating activities. The methanolic fruit extracts of the Cornus and Morus species (H2O2 and DPPH scavenging activities, Fe2+ chelating activity) and the methanolic leaf extracts of the Mentha species (DPPH scavenging activities) examined in the assay showed the strongest activities. These antioxidant properties depended on the concentration of samples.Öğe A CASE OF SECKEL SYNDROME WITH TRICUSPID ATRESIA(MEDECINE ET HYGIENE, 2014) Arslan, D.; Cimen, D.; Guvenc, O.; Sert, A.; Oktay, A.; Oran, B.A case of Seckel syndrome with tricuspid atresia: Seckel syndrome is an autosomal recessive disease presenting with marked growth retardation, microcephalic dwarfism, some facial and skeletal abnormalities. Tricuspid atresia is a rare and life threatening cyanotic congenital heart diseases, with an incidence of 1% to 3%. It is feature of the anatomically normally related great arteries with a large ventricular septum defect and stenosis of right ventricular outflow tract. Tricuspid atresia has never been reported in patients with Seckel syndrome. Here we report a 15-day-old girl baby diagnosed as having Seckel syndrome with tricuspid atresia.Öğe Change in some quality parameters and oxidative stability of olive oils with regard to ultrasound pretreatment, depitting and water addition(Elsevier B.V., 2020) Rigane, G.; Yahyaoui, A.; Acar, A.; Mnif, S.; Salem, R. B.; Arslan, D.Ultrasound pretreatment with different times (0, 4, 8, 10 min) on olive paste previous malaxation of olive oil extraction along with depitting and water application procedures were studied. The effects of these procedures on oil yield, quality parameters and oxidative stability have been studied. Therefore, the olive oil yield increase with increasing time of ultrasound treatment. On the other hand, the application of ultrasound did not adversely affect the quality characteristics, as well as the antioxidant activity, when comparing with untreated paste. Furthermore, the oxidative stability data, we can conclude that ultrasound treatment can affect the olive oil oxidative stability. This study could provide useful information for industry to produce olive oil with high yield and quality. © 2020Öğe Chemical and Fatty Acid Composition of Cyperus Esculentus(Springer, 2010) Özcan, Mehmet Musa; Gümüşcü, A.; Er, F.; Arslan, D.; Özkalp, B.Chufa (Cyperus esculentus L. Tuber), a member of the Cyperaceae family, is one of the finest nuts from the tropics to the temperate regions [1–3]. It is also known by various other names such as chufa “flatsedge,” “Nut-grass,” “Teki,” “ Tiger Nut,” “Earth Nut,” “ rush nut,” and “edible galingale” [4, 5]. It is considered to be a superior oil that compares favorably with olive oil. The tubers contain up to 30% of a nondrying oil and are used in cooking and in making soap. It does not solidify at 0C [6, 7]. The tubers are said to be aphrodisiac, carminative, diuretic, emmenagogue, stimulant, and tonic [8, 9]. The aim of this study is to establish the physical properties, fatty acid composition, and mineral contents of chufa tuber harvested from the east mediterranean region in November 2005.Öğe Chemical Characteristics and Antioxidant Activity of Olive Oils from Turkish Varieties Grown in Hatay Province(2012) Arslan, D.; Schreiner, M.Monovarietal virgin olive oil from five different Turkish varieties (E?riburun, Karamani, Halhali, Saurani and Haşebi) from Hatay province which were harvested on three different occasions have been analyzed to evaluate minor components (phenolic compounds, tocopherols and pigments), fatty acid profiles and antioxidant activity in order to determine the effects of both the nature of the variety and the time of harvest. The high total phenolics, secoiridoid aglycones, ?-tocopherol and antioxidant activity of Saurani variety makes the oil of this variety superior to other varieties analyzed in this study. After evaluating the correlation matrix of the data set, the variables such as secoiridoids (3,4-DHPEA-EDA; 3,4-DHPEA-EA; p-HPEA-EDA and p-HPEA-EA), some of the phenolic compounds (hydroxytyrosol, vanillic acid and luteolin) and oxidation parameters (beta carotene bleaching activity, peroxide value and free fatty acids) were finally decided as the three factors which led to explore the underlying pattern of relationships by using principal component analysis. © 2012 Elsevier B.V.Öğe Dehydration of red bell-pepper (Capsicum annuum L.): Change in drying behavior, colour and antioxidant content(ELSEVIER, 2011) Arslan, D.; Özcan, Mehmet MusaThe sun, oven (50 and 70 degrees C) and microwave oven (210 and 700W) drying behaviors of red bell-pepper slices were investigated. Effects of these drying methods in terms of colour indices and antioxidant activity of pepper slices were also studied. "Midilli and Kucuk" model exhibited high coefficient of determination (R-2) values for all the drying methods used in the assay, ranging between 0.994-0.999, while "Page" and "Modified Page" models fit better for oven drying at 70 degrees C. The calculated effective diffusivity (D-eff) values (m(2)/s) of pepper slices for the drying processes ranged between 0.31 and 87.39 x 10(-9). Sun dried and followed by microwave oven (700W) dried samples revealed the highest L*, a* and b* colour values than the other dried samples. Microwave oven dried (210W) and oven dried (50 degrees C) samples exhibited the lowest TEAC and DPPH radical scavenging activities among the dried samples. Crown Copyright (C) 2010 Published by Elsevier B.V. on behalf of The Institution of Chemical Engineers. All rights reserved.Öğe Drying of tomato slices: changes in drying kinetics, mineral contents, antioxidant activity and color parameters(TAYLOR & FRANCIS LTD, 2011) Arslan, D.; Özcan, Mehmet MusaThe sun, oven (50 degrees C and 70 degrees C) and microwave oven (210 and 700 W) drying behaviors of tomato slices were investigated. Effects of these drying methods in terms of mineral content, antioxidant activity and color parameters of tomato slices were also studied. "Page, Modified Page and Midilli and Kucuk'' models exhibited generally high coefficient of determination (R-2) values ranging between 0.990 and 0.999, while two-term model fit better for sun drying. The calculated effective diffusivity (D-eff) values (m(2)/s) of tomato slices for the drying processes ranged between 0.24 and 111.13 x 10(-9). The concentrations (mg/kg dry matter) of major minerals such as K, Mg, Na, and P in dried tomato slices varied between of 31567-38003, 1183-1419, 822-1927, and 3256-4999, respectively. Microwave oven-dried (700 W) samples revealed better a* and b* color values than the other dried samples. Fresh and oven-dried (50 degrees C) samples exhibited the lowest trolox equivalent antioxidant capacity (TEAC) and 2,2-diphenyl-1-picrylhydracyl (DPPH) radical scavenging activities.Öğe Influence of growing area and harvest date on the organic acid composition of olive fruits from Gemlik variety(ELSEVIER SCIENCE BV, 2011) Arslan, D.; Özcan, Mehmet MusaOrganic acids (oxalic, citric, galacturonic, tartaric, malic, lactic and succinic) contents of Gemlik variety olive fruits from five different cultivation areas of South Anatolia (Turkey), harvested in six collection dates (September, October and November of crop years 2006 and 2007), were determined by HPLC/DAD. Citric acid was the major compound (similar to 45%), followed by succinic (19%) and galacturonic acids (similar to 16%). The olive fruits of Antalya location showed the lowest and Karaman, Alanya and Hatay locations had the highest levels of total organic acids, especially on the early and late harvest. Significant interactions between "location", "harvest date" and "crop year" were found, regarding the concentrations of citric, lactic, oxalic, tartaric and malic acid (3-way and 2-way interactions), which means that the effect of one factor (e.g. "location") on an acid's concentration is not constant across the levels of the other factor. For succinic and galacturonic acids's concentrations, all interactions between the considered factors were statistically significant, except the 2-way interaction between "harvest date" and "crop year" which was no significant, meaning that the effect of factor "harvest date" on the succinic and/or on the galacturonic acid's concentrations does not vary significantly from one level of factor "crop year" to other. Significant mean differences were found in the concentrations of individual organic acids according to harvest time, which indicated generally a decline as harvest date moved on or no significant changes in some cases, Our results showed that rainfall and altitude of the location seemed to have more marked effects than temperature, on the levels of some organic acids such as malic, oxalic and succinic acids. The grouping of locations formed in Principal Component Analysis were quite different according to crop years, as for the first crop year (2006) "oxalic, citric, tartaric and succinic" and "lactic, malic, galacturonic" acids were the two groups of variables mainly responsible for discrimination, while for the following crop year (2007) "galacturonic, tartaric, oxalic, lactic": "succinic, citric" and "malic" acids were the three groups responsible for the formation of clusters. (C) 2011 Elsevier B.V. All rights reserved.Öğe Investigation of combined ultrasound and microwave pretreatments and enzyme addition on the main phenolics and some quality parameters of olive oil(Akademiai Kiado Rt., 2018) Acar, A.; Arslan, D.Olive oil was obtained by applying laboratory scale microwave (MW) and ultrasound (US) technologies and enzymes (E) after olive crushing and malaxation. The effects of these technologies on some physical and chemical properties of olive oil have been examined with focus on phenolics in olive oil. The aim was to evaluate the combined effect of MW and US applications and E to olive paste by comparing with conventional production. The secoiridoids were present with lower values in US applied samples; as an example, the amount of 3-4-DHPEA-EDA in US treated sample was 59.36 mg kg-1 oil, whereas its amount was 92.36 mg kg-1 in the sample of conventional extraction. US resulted in the highest decrease (62%), and MW+US condition resulted in the lowest decrease (25.7%) in terms of total phenolics content. The US and MW pretreatments resulted in more advantageous properties in terms of free acidity, peroxides, and phenolics when applied together than their single applications. © 2018 Akadémiai Kiadó, BudapestÖğe Phenolic profile and antioxidant activity of olive fruits of the Turkish variety "Sariulak" from different locations(CONSEJO SUPERIOR INVESTIGACIONES CIENTIFICAS-CSIC, 2011) Arslan, D.; Ozcan, M. M.The phenolic compounds, radical scavenging effect and antioxidant capacity of olive fruits from the "Sariulak" variety were studied from four different locations: Alanya, Ceyhan, Silifke and Karaman in the Mediterranean region of Turkey. They were collected on three different harvest dates (HDs) and in two consecutive crop years. The levels of most of the phenolic compounds in the fruits of the Alanya location were remarkably high among the values (mg/kg) obtained for all location samples mainly on the first HDs, for instance hydroxytyrosol rose to 3596.4, luteolin rose to 269.5, vanillic acid rose to 159.8 and caffeic acid rose to 62.1. The olive fruits from Alanya, which had the highest average rainfall compared to the other locations, showed the highest phenolic content. The olive fruits from Silifke, which had a dramatic decrease in rainfall between the two crop years, showed a reduction in total phenolic content in the following crop year. The highest oleuropein contents (mg/kg) were detected for the fruit samples grown in Silifke (963.5-2981.8) and for Karaman (835.2-655.6). All of the locations showed similar changes in antioxidant activity pointing to an increase with later HDs. The effect of HD on the phenolic compounds such as 4-hydroxyphenyl acetic acid, caffeic acid, syringic acid and hidroxytyrosol, luteolin, chlorogenic acid and 3,4-dihydroxybenzoic acid were more dependent on the location factor.Öğe Physico-chemical characteristics of olive fruits of Turkish varieties from the province of Hatay(INST GRASA SUS DERIVADOS, 2012) Arslan, D.Physico-chemical characteristics of olive fruits of Turkish varieties from the province of Hatay. The olive fruits of four different Turkish varieties (Kargaburun, Erkence, Halhali and Saurani) from the province of Hatay which were harvested on three different occasions have been analyzed in order to determine the effects of both the nature of the cultivar and the time of harvest. Analyses of some physical properties were carried out such as fruit and pit weight, size, moisture and oil contents and instrumental color index along with some chemical properties such as individual phenolic compounds, total phenolics, DPPH radical scavenging activity and Trolox equivalent antioxidant capacity and fatty acid composition. For all the varieties studied, oleuropein was the most abundant phenolic substance ranging from 41.39-159.73 mg/kg, for which the Saurani variety had the highest level. Saurani and Kargaburun varieties were found to possess characteristic phenolic profiles: Saurani for its high amount of oleuropein and Kargaburun for its high level of H-tyrosol. These two varieties had higher Trolox equivalent antioxidant capacities as well. Citric and succinic acids were the main organic acids determined in the olive fruits. The level of total phenolics in the olive fruits declined rapidly with a later harvest date. A general decreasing trend was also observed in the saturated fatty acid (palmitic and stearic acids) concentrations of the olive oils with later harvest dates in the four varieties studied.Öğe Ultrasound Technology Parameters: Effects on Phenolics in Olive Paste and Oil in Relation to Enzymatic Activity(Wiley-VCH Verlag, 2019) Yahyaoui, A.; Rigane, G.; Mnif, S.; Salem, R. B.; Acar, A.; Arslan, D.In this paper, the occurrence of secoiridoid aglycones via degradation of phenolic glucosides which have strong effects on commercial, nutritional, and sensory properties of olive oil is studied. The experiment consists in the sonication treatment of Chemlali and Memecik cvs. olive paste three times for 4, 8, and 10 min. This kind of approach has never been used in determining the partition and degradation of phenolics during extraction. Concerning phenolic content present in Chemlali olive oil extracted from whole olives, no significant differences are found after 10 min of treatment using ultrasound apparatus, whereas a rise of more than 60% is detected if olive paste without stones is used. On the other hand, the total phenolic content of Memecik cv. increases positively with the increasing time of treatment. Throughout this report, it is noted that enzymatic activities are affected by ultrasound treatment. Practical Applications: The results of this study will be useful in modification of present processes or development of new processes with the aim of protecting and improving the phenolic composition of olive oil. To the best of the authors’ knowledge, this kind of systematic approach has never been used in determining the partition and degradation of phenolics during extraction. It is believed that describing the effects of high-power ultrasound applications on olive paste before malaxation will exhibit possible benefits for the future of olive processing technology. The optimization of olive oil extraction parameters with proper adjustments in such a way that the quality of the product is highly increased is an important issue. The effect of ultrasound technology parameters is investigated from the point of phenolic compounds by searching their relation to enzymes in Chemlali and Memecik cvs. olive paste. In addition, the effects of stone removal during extraction are also studied in terms of enzymes in Chemlali and Memecik cvs. olive paste and phenols in olive oil. © 2019 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
