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    Comparison of Biochemical Parameters and Volatile Compounds of Some Hybrid Tomato Varieties
    (ANKARA UNIV, FAC AGR, 2017) Kara, Meryem; Sahin, Huseyin; Dinc, Saliha; Yildiz, Oktay; Can, Zehra; Er, Fatih
    Evaluating morphological and quality parameters such as shape, colour, size and yield are all common practices when assessing the quality of fruit and vegetables. In recent times, however, consumer interest in foods with high levels of bioactive components, high mineral content and acceptable flavor has increased considerably. In order to make a contribution to the production of fruit and vegetables with excellent morphological properties and high levels of bioactive compounds, two different hybrid tomato varieties (Ege F1 and Alida F1) cultivated in Turkey were compared in terms of their biochemical parameters (phenolic compounds, ascorbic acid, ss-carotene, lycopene, minerals) and volatiles. While the Alida F1 was rated the highest for lycopene and mineral values, the Ege F1 was outstanding in terms of phenolic compounds and volatiles. Ascorbic acid content of both cultivars ranged from 7.13 to 11.94 mg 100 g(-1) fw. The quantity in the Ege hybrid was remarkable. Chlorogenic acid, caffeic acid, p-coumaric acid, rutin and trans ferulic acid were the main phenolic compounds in both cultivars. Potassium (K) (4.09%) was the most predominant mineral in both hybrid tomatoes. Hexenal had the highest concentration value among tested volatiles followed by 2-hexenal, (6-methyl)-trans-5-Hepten-2-one. Comparison of biochemical parameters and volatiles of both varieties will give breeders an opportunity to choose the desired traits of tomatoes to cultivate for both taste and nutritional value.
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    THE EFFECT OF DIFFERENT MANURES AND SYNTHETIC FERTILIZER ON BIOCHEMICAL AND ANTIMICROBIAL PROPERTIES OF MENTHA PIPERITA L
    (WILEY, 2014) Ozbucak, Tugba Bayrak; Erturk, Omer; Yildiz, Oktay; Bayrak, Ali; Kara, Meryem; Sahin, Huseyin; Kiralan, Mustafa
    The study was designed to examine the effects of different manures (fish, pigeon and cow) and synthetic fertilizer (nitrogen) on some biochemical activities of Mentha piperita L. (mint, peppermint). Seventeen different phenolic constituents and 19 essential oils were determined in M. piperita samples. While caffeic, gallic, ferulic, protocatechuic, syringic, o-coumaric acids and rutin were detected as common phenolics; carvone, limonene and 1.8-cineol were identified as major essential oil components in all mints. Total phenolic compounds, ferric reducing antioxidant power and cupric (III) reducing capacity (CUPRAC) tests were used to evaluate antioxidant capacities of the mints. The highest total phenolic compound (4.8 mg gallic acid equivalents/100 g) and antioxidant capacity (971 mM Fe(II)/mg; 823 mM Trolox /100 g) were observed in mints fertilized with pigeon manure. Mint samples also had different antimicrobial activities against the studied microorganisms (eight bacteria and two fungi), especially Escherichia coli and Listeria monocytogenes.
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    Production and some properties of traditional sugar beet pekmez from Turkey
    (INT SUGAR JOURNAL LTD, 2015) Yildiz, Oktay; Kara, Meryem; Dinc, Saliha
    Sugar beet pekmez is a traditional food in Turkey commonly produced in the sugar beet farming region. This traditional food was analyzed for its physicochemical properties, mineral content, antioxidant capacity, phenolic compounds and rheological properties. Total soluble content and HMF content of pekmez were 78.2 degrees Brix and 97.45 mg/kg, respectively. pH of sugar beet pekmez (4.65) was lower than Turkish Standard (5 <= 3H<6) but this value was in agreement with that of sour liquid pekmez.. Sugar beet pekmez's acidity and total protein content were 0.672 % and 1.80 % respectively. Sucrose content of pekmez at 29.3% was highest, followed by invert sugars (15.5%). Sodium and potassium were the main minerals. Antioxidant capacity of pekmez was remarkable. Total phenolic content, flavanoid content, FRAP value and DPPH activity of pekmez were 1.850 mg GAE/g, 0.013 mg QE/g, 11.245 mmol TE/g and 5.108 mg/mL, respectively. Eleven phenolic compounds were analyzed and six phenolic compounds, catechin, p-coumaric acid, cinnamic acid, rutin, protocatechuic acid and quercetin were quantified. p-coumaric acid (126.29 mg /kg), rutin (89.89 mg/kg), quercetin (75 mg/kg) and catechin (66.57 mg/kg) were found at high concentrations in the pekmez. As for rheological analysis, sugar beet pekmez exhibited pseudoplastic behavior. Sugar beet pekmez can be regarded as a new nutritive product for consumers and producers.