Yazar "Ghafoor, Kashif" seçeneğine göre listele

Listeleniyor 1 - 20 / 47
  • Küçük Resim Yok
    Öğe
    Amino Acid and Sugar Contents of Wild and Cultivated Carob (Ceratonia siliqua) Pods Collected in Different Harvest Periods
    (SPRINGER, 2017) Şimşek, Şenay; Özcan, Mehmet Musa; Al Juhaimi, Fahad; ElBabiker, Elfadil; Ghafoor, Kashif
    [Abstract not Available]
  • Küçük Resim Yok
    Öğe
    Antioxidant potential, mineral contents and fatty acid composition of rose, blackberry and redberry fruits
    (AGRIMEDIA GMBH, 2016) Al Juhaimi, Fahad; Ghafoor, Kashif; Babiker, Elfadil E.; Uslu, Nurhan; Özcan, Mehmet Musa
    Studeis relating to finding out such plant materials and fruits containing natural antioxidants and high quality nutrients have been increasing in recent years. Rose, blackberry and redberry fruits were evaluated for total phenol, flavonoids, antioxidant activity, phenolic compounds, minerals and fatty acids composition. The total phenol contents of fruits varied between 112 mg GAE/ioog (ripened rose seed (RS)) and 702 mg GAE/loo g (redberry); flavonoid ranged from 25 (ripened RS) to 184 (redberry). The Redberry (81.64%) and blackberry (76.28%) fruits showed highest free radical scavenging abilities. Among minerals, P contents of samples ranged from 615.80 mg/Kg (blackberry) to 2208.08 mg/kg (redberry), K contents were found between 193.27 mg/loog (raw RS) and 18342.12 mg/kg (raw RF). Gallic acid contents significantly varied (p < 0.05) and ranged from 0.36 mg/kg in redberry to 4.97 mg/kg in blackberry. Oleic acid contents of oil samples were 12.29% (ripened RS) and 59.5o% (raw rose fruit (RF)). Lin oleic acid contents of samples ranged between 19.66% (raw RE) and 48.77% (raw RS). Rose, blackberry and raspberry fruits can serve as potential nutrient and natural antioxidant sources that can be utilized for nutraceutical and functional foods development.
  • Küçük Resim
    Öğe
    Bioactive properties, fatty acid compositions, and phenolic compounds of some date palm (Phoenix dactylifera L.) cultivars
    (WILEY, 2020) Al-Juhaimi, Fahad Y.; Özcan, Mehmet Musa; Uslu, Nurhan; Ghafoor, Kashif; Babiker, Elfadil E.; Ahmed, Isam A. Mohamed
    The antioxidant activity values and total phenol contents of date flesh samples changed between 6.61 (Osailah)-10.72% (Rothanh Qassim) and 50.64 (Osailah)-98.61 mgGAE/100 g (Rothanh Qassim), respectively. Hence cultivars showed significant (p < .05) variations. Among phenolic compounds, gallic acid contents of date flesh varied between 1.61 (Sbakah) and 11.23 mg/100 g (Rushudiah), 3,4-dihydroxybenzoic acid between 0.30 (Rushudiah) and 2.68 mg/100 g (Rothanh Qassim), and (+)-catechin between 0.29 (Osailah) and 2.98 mg/100 g (Nabtat Ali). Fatty acid composition of date flesh showed palmitic acid changing from 12.77 (Osailah) to 16.04% (Rothans Qassim), elaidic acid from 39.21 (Osailah) to 67.99% (Sbakah), and linoleic acid from 11.61 (Sbakah) to 18.95% (Osailah). Crude protein contents of date flesh samples were between 2.06 (Nabtat Ali) and 16.67% (Osailah). Ca, K, Mg, and P were the major elements in date fruits. Ca, K, and P contents of date flesh samples were found between 10.90 (Sbakah)-237.18 mg/kg (Rushudiah), 54.17 (Rothanh Qassim)-214.66 mg/kg (Rushudiah), and 8.24 (Nabtat Ali)-26.77 mg/kg (Rushudiah), respectively. Practical applications The date palm (Phoenix dactylifera L.) is one of the mankind's oldest cultivated plants. The date derivatives are rich in nutraceuticals and pharmaceuticals. Date flesh has nutritive components as potentially active antioxidant phytochemicals. The date has been an important crop in the desert regions of Arabian countries. Dates are rich in certain nutrients and provide a good source of rapid energy.
  • Küçük Resim Yok
    Öğe
    The biochemical composition of the leaves and seeds meals of moringa species as non-conventional sources of nutrients
    (WILEY, 2017) Al Juhaimi, Fahad; Ghafoor, Kashif; Babiker, Elfadil E.; Matthaeus, Bertrand; Özcan, Mehmet Musa
    Some physicochemical properties of the oil, crude protein, sugars, and amino acids of the leaves and seed meals of two Moringa species were determined and compared using Student's T-test. The oil properties and fatty acid composition were significantly (at either p <= .01 or p <= .05) varied between the two species. The sterols and tocopherols contents of the species oil differed significantly. Most of the sterols were not detected in Moringa oleifera oil. The sugars contents were significantly different between the two species. The protein contents of M. oleifera leaves and seed meals were significantly higher than those of Moringa peregrina. Compared with M. peregrina, the M. oleifera leaves and seed meals had significantly higher amounts of amino acids. The most concentrated amino acids in the M. oleifera leaves and seed meals were glutamic acid, aspartic acid and leucine whereas those in M. peregrina were threonine, serine, and proline.
  • Küçük Resim
    Öğe
    Characterization of physico-chemical and bioactive properties of oils of some important almond cultivars by cold press and soxhlet extraction
    (SPRINGER INDIA, 2020) Özcan, Mehmet Musa; Al-Juhaimi, Fahad Y.; Ghafoor, Kashif; Babiker, Elfadil E.; Özcan, Mustafa Mete
    The oleic acid composition of almonds oils expressed by cold press varied from 73.56% in Cristomorto cultivar to 76.59% in Tuono while oleic acid in oils extracted by soxhlet method ranged from 71.86% in Cristomorto and 75.63% in Tuono cultivars. Also, oil from cold press extraction contained 19.51% and 21.86% linoleic acid for Ferragnes and Tuono almond cultivars, respectively, while 18.74 and 20.51% linoleic acid was recorded in Soxhlet extracted oil from Ferragnes and Tuono almonds, respectively. In addition, alpha-tocopherol contents of the oil samples varied significantly (p<0.05) from 14.18 to 16.86 mg/100 g in Tuono and 15.71-17.96 mg/100 g in Ferragnes for cold-press and soxhlet extracted oils, respectively. beta-Sitosterol composition of the oil obtained by cold press ranged from 157.94 (Tuono) and 171.68 mg/100 g (Cristomorto) while beta-sitosterol content varied from 148.91 (Tuono) and 159.68 mg/100 g (Cristomorto) for oil extracted by Soxhlet method.
  • Küçük Resim Yok
    Öğe
    Characterization of pomegranate (Punica granatum L.) seed and oils
    (WILEY, 2017) Al Juhaimi, Fahad; Özcan, Mehmet Musa; Ghafoor, Kashif
    The main objective of current study was to characterize of pomegranate (Punica granatum L.) seed and oils as a source of phytochemical, and bioactive compounds. While total phenol contents of seed extracts vary between 23.6 mg gallic acid equivalent/g and 28.8 mg gallic acid equivalent/g, their antioxidant activities were changed between 17.6 and 22.9% (p<0.05). The seeds of pomegranate varieties contained 347-647 mg/kg Ca, 2076-3846mg/kg K, 1572-2327mg/kg P, and 1357-1781mg/kg Mg. While the total phenol contents of seed oils change between 7.8mg gallic acid equivalent/g and 19.2mg GAE/g, antioxidant activity of oil samples varied between 6.8 and 8.8% (p<0.05). The predominant fatty acid of oils is punicic acid, and punicic acid contents of oil samples were found between 71.2 and 77.6%. Oleic acid contents of seed oils were determined between 7.6 and 9.1%. In addition, ?-tocopherol contents of pomegranate oil ranged from 236 mg/100 g to 389 mg/100 g. Pomegranate seeds are sources of bioactive and phytochemical such as fatty acid, ?-tocopherol, total phenolic content, and flavonoids with potentially high antioxidant activities. Practical applications: In folk medicine for many centuries, pomegranate is an important source of bioactive and phytochemical compounds. Pomegranate fruit are known to posses strong antioxidant activity, and its oil consists of approximately 80% punicic acid. Pomegranate seed contains a range of nutraceutical components such as punicic acid, sterols, and ?-tocopherol. Total phenol contents of seed powder extracts varied between 23.56 mg gallic acid equivalent/g (Silifke A) and 28.75 mg gallic acid equivalent/g (Devedii). In addition, antioxidant activities of pomegranate seed extracts were found between 17.56 (Erdemli A) and 22.93% (Nizip). The total flavonoid contents of pomegranate seed extracts changed between 13.56 mgCE/g (Mayho) and 23.51 mgCE/g (Nizip).The total anthocyanin contents of seeds changed between 13.56 mol/g (Mayho) and 23.51 mol/g (Nizip). As seen in Table 2, the highest total anthocyanin content (23.51 mol/g) was found in Nizip, followed by Silifke A, Erdemli A, and Hicaz varieties.
  • Küçük Resim Yok
    Öğe
    Chemical constituents in essential oils of Salvia officinalis L. and Salvia fruticosa Mill.
    (AGRIMEDIA GMBH, 2015) Özcan, Mehmet Musa; Figueredo, Gullies; Chalchat, Jean Claude; Chalard, Pierre; Al Juhaimi, Fahad Y.; Ghafoor, Kashif; El Babiker, El Fadil
    Essential oils from dried aerial parts of Salvia officinalis L. and Salvia fryticosa Mill. Provided from Bosnia-Herzogoviena (Sarajova) and Turkey (Mugla) were analysed using gas chromatography-mass spectrometry (GC-MS). The air dried plant materials were subjected to hydrodisfiliation for 4 h using a Clevenger type apparatus to give yellow oils in 1.76% (S. officinalis) and 1.39% (S. fruticosa), respectively. Thirty-one and fourty constituents were identified in the oils of both plants, representing 96.33 and 98.23% of the total oil. While alpha-pinene (9.65%), camphene (9.46%), eucalyptol (9.18%), thujone-cis (24.59%) and camphre (23.06%) were established as major constituents of S. officinalis L., alpha-pinene (3.62%), camphene (5.26%), camphre (26.76%), borneol (8.91%) and eucalyptol (40.11%) were found as major constituents of S. fruticosa
  • Küçük Resim
    Öğe
    Comparison of cold-pressing and soxhlet extraction systems for bioactive compounds, antioxidant properties, polyphenols, fatty acids and tocopherols in eight nut oils
    (SPRINGER INDIA, 2018) Al-Juhaimi, Fahad Y.; Özcan, Mehmet Musa; Ghafoor, Kashif; Babiker, Elfadil E.; Hussain, Shahzad
    Antioxidant activities of different nut oils ranged from 11.43 (peanut) to 65.58% (pistachio) in cold pressed oils whereas in case of soxhlet extracted oils they were in the range of 11.32 (hazelnut) to 51.28% (pistachio). beta-Carotene contents of oils obtained by cold pressing and soxhlet extraction changed between 7.53 (almond) and 13.58 A mu g/100 g (pistachio). The highest total phenol contents (2.36 mg gallic acid equivalent/100 g) were observed in pistachio oils obtained by cold press. The oleic acid contents of cold pressed and soxhlet extracted oils were between 19.88 (walnut) and 69.43% (pecan) to 19.07 (walnut) and 68.53% (pecan), respectively. The linoleic acid contents of nut oils from cold press system vary between 12.78 (hazelnut) and 63.56% (walnut), whereas in case of soxhlet extraction, it changed between 11.78 (hazelnut) and 62.41% (walnut). The alpha-tocopherol contents of cold pressed nut oils changed between 0.07 (walnut) and 257.42 mg/kg (hazelnut) alpha-tocopherol contents of nut oils extracted by soxhlet extraction changed between 0.03 (pistachio) and 209.73 mg/kg (hazelnut). The catechin contents of cold pressed nut oils were between 0.56 (cashew) and 3.76 A mu g/100 g (pistachio), whereas that of soxhlet extracted oil varied between 0.64 (cashew) and 3.82 A mu g/100 g (cashew).
  • Küçük Resim
    Öğe
    Determination of antioxidant activity, phenolic compound, mineral contents and fatty acid compositions of bee pollen grains collected from different locations
    (RESEARCH INST POMOLOGY FLORICULTURE, DIV APICULTURE, 2019) Özcan, Mehmet Musa; Al Juhaimi, Fahad Y.; Babiker, Elfadil E.; Uslu, Nurhan; Ceylan, Durmuş Ali; Ghafoor, Kashif; Özcan, Mustafa Mete; Dursun, Nesim; Ahmed, Isam A. Mohamed; Jamiu, Fadimu Gbemisola; Alsawmahi, Omer N.
    The objective of the present work was to investigate the influence of locations on bioactive propertiest, phenolic compounds and mineral contents of bee pollens. The oil content of pollen grains changed between 3.50% (Alanya) and 6.85% (Russia-Perm Region). The highest total phenolic content (720 mg/100g) and antioxidant activity values (81.4%) were observed in pollens obtained from the Russia-Perm Region and Alanya districts, respectively. Additionally, the highest carotenoid was found in a pollen sample collected from Karaman (Sanveliler) (98.6 mg/g). The major phenolic compounds were (+)-catechin (66.75-337.39 mg/100g) and quercetin (61.2-1221.7 mg/100g) in all pollen samples. The pollen samples were observed to be a significant source of potassium (3846-6287 mg/kg), phosphorus (2947-5010 mg/kg), calcium (1022-2424 mg/kg) and sulfur (1744-2397 mg/kg). All of the analysis results were significantly affected by supplying locations. The antioxidant activity values of pollens were found partly similar and varied depending on locations. The content of saturated fatty acid (palmitic) was high (20-30%) in the tested pollen samples but did not exceed the content of linoleic acid.
  • Küçük Resim Yok
    Öğe
    Determination of physicochemical properties of multifloral honeys stored in different containers
    (WILEY, 2018) Al Juhaimi, Fahad Y.; Özcan, Mehmet Musa; Ghafoor, Kashif; Babiker, Elfadil E.
    In comparison with the initial values, acidity and 5-(hydroxy-methyl)-2-furaldehyde (HMF) values of all honey samples increased during storage. The total phenol contents of honey were decreased from 286.2 to 108.6 mg GAE/kg during 9 months of storage in white colored container. In addition, total phenol contents of honey sample stored in tin container ranged from 294.7 to 258.6 mg GAE/kg (p < .05). While radical scavenging activity values of honey samples stored in amber colored container during storage are measured as 78.6 g/L, IC50, 77.9 g/L, IC50, and 76.1 g/L, IC50, these activity values were determined as 84.9 g/L, IC50, 80.7 g/L, IC50, and 75.2 g/L, IC50 in tin container (p < .05), respectively. While acidity values of honey samples stored in white bottle range from 23.6 (3th month) to 25.7% (9th month), it varied from 20.6 (3th month) to 21.6% (9th month) in honey sample stored in amber colored container during storage. Practical applicationsDifferent honeys are produced in different parts of Turkey. The known honeys are pine, citrus, and chestnut honey. Various flower honeys are produced in these and other regions. HMF formation is considered as a bed result of storage and heating.
  • Küçük Resim
    Öğe
    Distribution of heavy metal and macroelements of Indian and imported cigarette brands in Turkey
    (SPRINGER HEIDELBERG, 2019) Özcan, Mehmet Musa; Al Juhaimi, Fahad Y.; Uslu, Nurhan; Ghafoor, Kashif; Ahmed, Isam A. Mohamed; Babiker, Elfadil E.
    While Cd contents of cigarettes are determined between 0.44 (C8) and 1.55 mg/kg (C7), Co contents of cigarette samples varied between 0.26 (B5) and 2.19 mg/kg (B3). Also, while Cr contents of tested cigarettes are determined between 0.88 mg/kg (C5) and 1.72 mg/kg (B2), Mo contents of cigarettes ranged from 0.39 (C7) to 1.13 mg/kg (B2). In addition, Cu contents of cigarettes varied between 10.36 (C11) and 30.47 mg/kg (C18), while Fe contents of cigarette samples range between 306.03 (C5) and 595.42 mg/kg (C16). In addition, while Ni contents of cigarettes vary between 1.00 (C7) and 3.17 mg/kg (C1), Pb contents of brands varied between 0.16 (B4) and 7.37 mg/kg (B1). In general, Indian and imported cigarette samples used in Turkey are rich in Ca, K, Mg, P, and S. In Indian samples, B4 and B5 cigarette samples contained lower heavy metals compared with other cigarettes.
  • Küçük Resim
    Öğe
    The effect of Acacia nilotica seed extract on the physicochemical, microbiological and oxidative stability of chicken patties
    (SPRINGER INDIA, 2019) Babiker, Elfadil E.; Al-Juhaimi, Fahad Y.; Alqah, Hesham A.; Adisa, Abdulraheem R.; Adiamo, Oladipupo Q.; Ahmed, Isam A. Mohamed; Alsawmahi, Omer N.; Ghafoor, Kashif; Özcan, Mehmet Musa
    The present study investigates the effect of Acacia seed water extract (ASWE) at four levels (0, 50, 100, 150mg/100mL) in triplicate batch on the shelf-life and quality of chicken patties. Flavones, mainly (+)-catechin, were the predominant phenolic compounds in ASWE with high antioxidant activity. ASWE showed greater inhibition effects against gram-positive bacteria than gram-negative bacteria. ASWE incorporation had no significant effects on the chemical composition of chicken patties. The microbial load, and thiobarbituric acid reactive substances of chicken patties significantly decreased (P <= 0.05) and reached minimum values at 150mg/100mL but the pH decreased slightly. The cooking properties were significantly improved (P <= 0.05) at 150mg/100mL. Moreover, ASWE at high level (150mg/100mL) significantly (P <= 0.05) enhanced total phenolic content and free radical scavenging activity of chicken patties. The results showed that chicken patties with ASWE had better quality attributes compared to the unformulated. Shelf-life of chicken patties can therefore be prolonged for 15days in refrigerated storage using ASWE especially at high concentration (150mg/100mL).
  • Küçük Resim Yok
    Öğe
    Effect of Argel (Solenostemma argel) leaf powder on the quality attributes of camel patties during cold storage
    (WILEY, 2018) Al-Juhaimi, Fahad Y.; Mohamed Ahmed, Isam A.; Adiamo, Oladipupo Q.; Adisa, Abdulraheem R.; Ghafoor, Kashif; Ozcan, Mehmet M.; Babiker, Elfadil E.
    The phytochemical composition and antioxidant activity of Argel leaf powder (ALP) and its effect on the quality attributes of camel patties were investigated. ALP contains substantial amounts of total phenolics (1,262.50mg GAE/100g), and anthocyanin (60.11 mu mol/g) and possesses high 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity (86.85%). The major phenolic compounds in ALP were isorhamnetin, (+)-catechin, catechol, gallic acid, and protocatechuic acid. Increasing the concentration of ALP in camel patties improved (p.05) the protein and fat contents, cooking yield, moisture and fat retention, total phenolic content, DPPH, redness (a), yellowness (b), pH, and microbiological stability, while the dimensional shrinkage, TBARS, and lightness (L) were reduced. Throughout the storage period, the ALP formulated camel patties revealed better stability of the physicochemical, oxidation, microbiological, and sensory attributes compared to nonformulated patties. Generally, the findings of this study proved the antioxidant and antimicrobial potentials of 4-6% ALP as a functional additive to preserve patties. Practical applicationsNatural herbs play an important role in preserving sensitive foods. Camel meat is highly subjected to microbial and chemical spoilage as they are rich in essential nutrients. The adverse effects of different chemical preservatives attract the consumer's attention to natural alternatives. Therefore, in order to increase the shelf life and quality characteristics of camel meat, new processing technologies and new ingredient systems that are associated with natural herbs are applied. These results showed that the potentiality of Argel powder in the development of novel healthy meat products with improved shelf life and superior product quality was high.
  • Küçük Resim
    Öğe
    Effect of boiling on fatty acid composition and tocopherol content of hen, duck, and quail egg oils
    (WILEY, 2019) Özcan, Mehmet Musa; Al Juhaimi, Fahad; Uslu, Nurhan; Ghafoor, Kashif; Babiker, Elfadil E.; Ahmed, Isam A. Mohamed; Alsawmahi, Omer N.
    The palmitic acid contents of control groups varied between 22.96% (duck) and 25.09% (hen), while that of boiled egg oils are found between 22.93% (duck) and 23.72% (quail). Oleic acid contents of control group oils changed between 43.04% (quail) and 64.91% (duck) while that of boiled egg oils vary between 43.18% (quail) and 64.17% (duck). Linoleic acid contents of control groups and boiled egg oils changed between 4.34% (duck) and 23.24% (quail) to 5.31% (duck) and 19.81% (quail), respectively. While DL-alpha-tocopherol contents of raw (control) egg oils change between 16.92mg/100g (hen) and 26.16mg/100g (quail), DL-alpha-tocopherol contents of boiled egg oils were found between 20.47mg/100g(hen) and 72.26mg/100g (quail). beta-Tocopherol contents of raw egg and boiled egg oils were determined between 8.46mg/100g (hen) and 10.41mg/100g(duck) to 9.10 (hen) and 13.25mg/100g (quail), respectively. gamma-Tocopherol contents of boiled egg oils changed between 3.27mg/100g (duck) and 7.43mg/100g (quail). Practical applicationsEggs are consumed as breakfast foods, preparation of home meal, and also used as food ingredients. Among eggs from birds, those from hen and duck are the most common and also highly nutritious. Recently, there is an increase in the demand of functional foods by consumers that can prevent several diseases. Egg yolk oils are rich in bioactive compounds like unsaturated fatty acids, pigments, and oil-soluble vitamins.
  • Küçük Resim Yok
    Öğe
    Effect of date varieties on physico-chemical properties, fatty acid composition, tocopherol contents, and phenolic compounds of some date seed and oils
    (WILEY, 2018) Al Juhaimi, Fahad; Özcan, Mehmet Musa; Adiamo, Oladipupo Q.; Alsawmahi, Omer N.; Ghafoor, Kashif; Babiker, Elfadil E.
    The acid value of date seed oils were determined between 1.09mgKOH/g (Taleese) and 1.44mgKOH/g (Ghars). Iodine values of oil samples changed between 67.18gI(2)/100g (Allig) and 71.23gI(2)/100g (Deglet Nur) (p<.05). Oleic, linoleic, lauric, palmitic, myristic and stearic acids were the key fatty acids of date seed oils. Among fatty acids determined, oleic was the predominant fatty acid (39.7-49.7), followed by lauric (9.7-24.6%), myristic (7.3-12.8%), palmitic (7.8-14.2%), linoleic (6.2-17.3%) and stearic acids (1.3-4.9%) (p<.05). The predominant tocopherol was -tocotrienol (31.76-37.41mg/100g oil), followed by ?-tocopherol (7.61-11.84mg/100g), ?-tocotrienol (4.27-8.47mg/100g oil), -tocopherol (1.13-2.81mg/100g), and -tocopherol (0.69-1.33mg/100g oil) (p<.05). While gallic acid contents of date seeds change between 2.43 (Boufgous) and 6.91 (Dore), syringic acid contents changed between 1.28 (Talees) and 4.86 (Adwi) (p<.05). In addition, catechin contents of date seeds changed between 2.86 (Dora) and 7.23 (Ghars). Practical applicationsDate is an important plant in some countries. Date seed is a waste product of many date products such as pitted dates, date powders, date syrup, date juice, and date confectionery. The ground and roasted seeds are used as plain or mixed with coffee. In addition, date seeds are used for animal feed in the cattle, fish, sheep, camel, and poultry industries. Also, the date and their derivatives are rich in nutraceuticals, pharmaceuticals, and medicine.
  • Küçük Resim
    Öğe
    The effect of different solvent types and extraction methods on oil yields and fatty acid composition of safflower seed
    (JAPAN OIL CHEMISTS SOC, 2019) Al Juhaimi, Fahad; Uslu, Nurhan; Babiker, Elfadil E.; Ghafoor, Kashif; Ahmed, Isam A. Mohamed; Özcan, Mehmet Musa
    The aim of this study was to determine the effect of different extraction solvents (petroleum benzene, hexane, diethyl ether and acetone) and extraction methods (hot and cold) on oil yield of safflower seeds and its fatty acid compositions. Oil contents of safflower seeds extracted by hot extraction system were changed between 37.40% (acetone) and 39.53% (petroleum benzene), while that of cold extraction was varied between 39.96% (petroleum benzene) and 39.40% (diethyl ether). Regarding the extraction solvents, the highest oil yield (39.53%) was obtained with petroleum benzene, while the minimum value (37.40%) was found with acetone under hot extraction condition. The main fatty acids observed in all extracted oil samples were linoleic, oleic and palmitic acids. Oleic acid contents of safflower oils extracted by hot extraction system was ranged between 41.20% (acetone) and 42.54% (hexane), its content in oils obtained by cold extraction method was varied between 40.58% (acetone) and 42.10% (hexane and diethyl ether). Linoleic content of safflower oil extracted by hot extraction system was found between 48.23% (acetone) and 49.62% (hexane), while that oil extracted by cold method range from 48.07 (hexane) to 49.09% (acetone). The fatty acid composition of safflower seeds oil showed significant (p < 0.05) differences depending on solvent type and extraction method. The results of this study provide relevant information that can be used to improve organic solvent extraction processes of vegetable oil.
  • Küçük Resim Yok
    Öğe
    Effect of drying on antioxidant activity, total phenol and mineral contents of pear fruits
    (M H SCHAPER GMBH CO KG, 2016) Al Juhaimi, Fahad; Uslu, Nurhan; Özcan, Mehmet Musa; EL Babiker, E. L. Fadil; Ghafoor, Kashif
    In this study, the effect of drying on total phenolic content, antioxidant activity and mineral content of pear varieties (Ankara, Deveci and Santa maria) was investigated. While the phenolic contents of Ankara variety are found between 18.125 and 165.625 mg GAE/100 g, total phenolic contents of Deveci pear ranged from 86.146 to 171.458 mg GAE/100 g. With regard to the DPPH assay, antioxidant activities of fresh pear varieties were determined as 4.840 % for Ankara, 20.731 % for Deveci and 42.283 % for Santa maria, respectively. The increase of the drying time raised the antioxidant activities of pears. The antioxidant activity of Deveci was found higher (71.689 %; 25 h of drying). than others. K contents of fresh pears were 1196.860 ppm for Ankara; 1255.393 ppm for Deveci; 744.540 ppm for Santa maria. The application of heat treatment led to increase in phenolic contents and antioxidant activities. In addition, the amounts of minerals, especially K, Mg and P, were also raised during drying when compared to the fresh pears.
  • Küçük Resim Yok
    Öğe
    The effect of drying on phenolic compound, antioxidant activity, and mineral contents of leaves of different olive varieties
    (WILEY, 2018) Akbaş, Ümmü Gülsüm; Uslu, Nurhan; Al Juhaimi, Fahad; Özcan, Mehmet Musa; Ghafoor, Kashif; Babiker, Elfadil E.; Jamiu, Fadimu Gbemisola
    The highest total phenol contents were found in olive leaves heated in microwave 540 W and athmospheric air. While the antioxidant activity of olive leaves heated in microwave 180 W change between 76.99% (Akdeniz Yerli) and 82.26% (Sari Ulak), antioxidant activity values of leave samples heated in microwave 360 W varied between 81.20% (Yaglik) and 82.24% (Gemlik). The highest p-coumaric acid (161.92 mgGAE/100g) and trans-ferulic acid (3,276.09 mg GAE/100g) were determined in Akdeniz yerli olive leaves dried in microwave 360 W. In addition, the highest oleuropein content (1,104.66 mg GAE/100g) was found in Akdeniz yerli olive leaves in control group. The Ca contents of olive leaves dried in microwave 540 W vary between 12,300.34 mg/kg (Akdeniz Yerli) and 16,437.52 mg/kg (Sari ulak), Ca contents of olive leaves dried in oven (70 degrees C) were changed between 10,188.19 mg/kg (Akdeniz yerli) and 16,801.42 mg/kg (Sari ulak) (p<.05).
  • Küçük Resim Yok
    Öğe
    The effect of drying temperatures on antioxidant activity, phenolic compounds, fatty acid composition and tocopherol contents in citrus seed and oils
    (SPRINGER INDIA, 2018) Al Juhaimi, Fahad; Özcan, Mehmet Musa; Uslu, Nurhan; Ghafoor, Kashif
    In this study, the effect of drying temperature on antioxidant activity, phenolic compounds, fatty acid composition and tocopherol content of citrus seeds and oils were studied. Kinnow mandarin seed, dried at 60 A degrees C, exhibited the highest antioxidant activity. Orlendo orange seed had the maximum total phenolic content and alpha-tocopherol content, with a value of 63.349 mg/100 g and 28.085 mg/g (control samples), respectively. The antioxidant activity of Orlendo orange seed (63.349%) was higher than seeds of Eureka lemon (55.819%) and Kinnow mandarin (28.015%), while the highest total phenolic content was found in seeds of Kinnow mandarin, followed by Orlendo orange and Eureka lemon (113.132). 1.2-Dihydroxybenzene (13.171), kaempferol (10.780), (+)-catechin (9.341) and isorhamnetin (7.592) in mg/100 g were the major phenolic compounds found in Kinnow mandarin. Among the unsaturated fatty acids, linoleic acid was the most abundant acid in all oils, which varied from 44.4% (dried at 80 A degrees C) to 46.1% (dried at 70 A degrees C), from 39.0% (dried at 60 A degrees C) to 40.0% (dried at 70 A degrees C). The total phenolic content, antioxidant activity and phenolic compounds of citrus seeds and tocopherol content of seed oils were significantly affected by drying process and varied depending on the drying temperature.
  • Küçük Resim
    Öğe
    The effect of fermentation process on bioactive properties, essential oil composition and phenolic constituents of raw fresh and fermented sea fennel (Crithmum maritimum L.) leaves
    (NATL INST SCIENCE COMMUNICATION-NISCAIR, 2019) Özcan, Mehmet Musa; Uslu, Nurhan; Figueredo, Gilles; Al Juhaimi, Fahad; Ghafoor, Kashif; Babiker, Elfadtl E.; Alsawmahi, Omer N.; Özcan, Mustafa Mete; Isam , A.; Ahmed, Mohamed
    The influence of fermentation on antioxidant activity, total phenol, total flavonoid and phenolic compounds of sea fennel and also volatile compounds of sea fennel essential oil was investigated and compared with fresh samples. Antioxidant activity, total fenolic and flavonoid contents decresed from 89.79 to 63.13%; from 259.58 to 77.92 mg/100 g; from 2114.67 to 390.50 mg/100 g, respectively. Twenty-six and thirty-three components of sea fennel oils were identified in raw and fermented sea fennel, accounting to about 99.99% and 99.44% of the total oil, respectively. The raw and fermented sea fennel leaves contained 22.31 and 1.32% sabinene, 12.08% and 7.45% limonene, 10.30% and 11.61% beta-phellandrene, 8.59% and 9.17% (Z)-beta-ocimene, 7.08% and 3.55% alpha-pinene, 28.36% and 42.05% gamma-terpinene, 2.57% and 8.64% terpinene-4-ol, respectively. Dominant phenolic compounds were (+)-catechin, gallic acid, 3,4-dihydroxybenzoic acid and p-coumaric acid. Generally, all of the phenolic compounds reduced the effect of microorganisms during,. However, essential oil contents of sea fennel were not effected from fermentation process.