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    Determination of optimum fermentation quality of capers (capparis ovata desf. Var. canescens) in different brine conditions
    (BLACKWELL PUBLISHING, 2008) Arslan, Derya; Unver, Ahmet; Ozcan, Musa
    Lactic acid, citric acid, yogurt and starter culture (Lactobacillus plantarum) inoculation were tested singly in brines for the fermentation of raw caper buds (Capparis ovata Desf. var. canescens). The buds were divided into two different sizes, small and big, according to their diameters before fermentation, and the effects of bud size on the fermentation were also investigated. Ten percent salt containing brine was evaluated as the control brine. Small buds could be recommended for their higher acidity levels and hardness scores. Citric and lactic acid addition revealed very low pH values (2.14-2.60) and high acidity levels (1.2-1.7%). Starter culture inoculation or yogurt addition to the brine resulted in lower acidity values, similar to the control brine. Lactic and citric acid addition not only accelerated the acidification rate, but also decreased the growth in the brine during fermentation. The differences between flavor and color scores of samples were not statistically significant from the bud size point of view, while these differences were significant for hardness scores (P < 0.01). The best initial brine conditions deduced from the physicochemical, microbiological and sensory results were citric acid and lactic acid added brine types.
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    Determination of total phenol content, antibacterial activity and free radical scavenging activity of some Bupleurum species
    (ELSEVIER SCIENCE BV, 2016) Saracoglu, Hatice Taner; Unver, Ahmet; Akin, Mehtap
    [Abstract not Available]
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    The fatty acid and tocopherol constituents of the seed oil extracted from 21 grape varieties (Vitis spp.)
    (WILEY, 2012) Sabir, Ali; Unver, Ahmet; Kara, Zeki
    BACKGROUND: Fatty acids and tocopherols in appropriate quantities are invaluable attributes that are desirable in seeds of agricultural products. Studies have generally focused on the evaluation of the oil and tocopherol components of oil crops. Recently, investigations revealed that the grape seed has robust potential in the production of healthy fatty acids as well as tocopherols. This study was thus conducted to determine the oil and tocopherol components of grape seeds, obtained from various grape cultivars of different species, including two rootstock varieties. RESULTS: The grape seed oil concentration of the studied varieties ranged from 7.3 to 22.4%. The determined fatty acid profiles of the genotypes conformed to the pattern described in the literature for grapes. Linoleic acid is the major component comprising 53.669.6% of the total, followed by oleic (16.231.2%), palmitic (6.912.9%) and stearic (1.444.69%). The oils of all the seeds analysed showed a preponderance of a-tocopherol (ranging from 260.5 to 153.1 mg kg-1 oil extract). beta-Tocopherol, ?-tocopherol and d-tocopherol were also detected with the general means of 0.98, 22.2 and 0.92 mg kg-1, respectively. Linoleic acid showed a significantly negative correlation with all the fatty acids analysed. The strongest negative correlation existed between linoleic and oleic acids (r = - 0.834, P < 0.01). CONCLUSION: Present investigations indicated that oil content, fatty acid composition and tocopherol constituents of grape seed show great variation among the genotypes. Markedly higher proportions of linoleic acid with considerable amounts of tocopherols found in the oil samples suggest that grape seed is a good source for culinary, pharmaceutical and cosmetic uses. Copyright (C) 2012 Society of Chemical Industry
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    The lactic acid fermentation of three different grape leaves grown in Turkey
    (BLACKWELL PUBLISHING, 2007) Unver, Ahmet; Ozcan, Musa; Arslan, Derya; Akin, Aydin
    Leaves of three different cultivars of Vitis vinifera L., Eksikara, Hesapali and Siyah pekmezlik were fermented in 10% brine and 10% brine + 1% citric acid concentration for 5 weeks. Percent dry matter, average weight, protein and dimethyl sulfide content of fresh leaves were determined. During the fermentation time, chemical properties of brine (titratable acidity, pH, salt content) were determined at certain intervals. Fresh leaves of Eksikara had the highest amount of dry matter (31.69%), followed by Siyah pekmezlik (27.89%) and Hesapali (25.36%).The protein content of fresh leaves decreased approximately 50% as a result of the fermentation. Fermented Hesapali leaves had the highest (2,955 kcal/100 g), while Siyah pekmezlik leaves had the lowest (2,384 kcal/100 g) energy values. Eksikara leaves in 10% brine + 1% citric acid had the lowest pH value (2.09), while Siyah pekmezlik had the highest pH value (2.57) on the fifth week of the fermentation. The highest titratable acidity was measured in Hesapali (10% brine + 1% citric acid). Hesapali leaves in both types of brine showed the highest taste scores, while Eksikara leaves were preferred for their more acceptable odor. Siyah pekmezlik leaves are not recommended for brining as the fermented leaves of this cultivar obtained the lowest sensory scores.