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Öğe Antibacterial effect of myrtle (Myrtus communis L.) leaves extract on microorganisms(M H SCHAPER GMBH CO KG, 2015) Özcan, Mehmet Musa; Uyar, Bekir; Ünver, AhmetThe antibacterial activity of the extracts of myrtle black and white leaves was determined. By the increase of the concentration of the extracts, antibacterial activity also increased. The most effective extract was the methanol extract of the leaves of the white myrtle against S. aureus. While, effect of ethyl acetate extracts of white and black myrtle leaves were very low to S. aureus and P. vulgaris, methanol extracts of the leaves of the black myrtle inhibited the growth of it. Acetone extracts of white and black myrtle leaves were very effective against P. mirabilis. B. cereus was most resistant to ethyl acetate extract of myrtle leaves, but the reduction effect of methanol extract was very high.Öğe Antimycotic activity of methanol extracts of sage (Salvia officinalis L.), Laurel (Laurus Nobilis L.) and Thyme (Thymbra spicata L.)(HAR KRISHAN BHALLA & SONS, 2008) Ünver, Ahmet; Arslan, Derya; Çetinkaya, Zafer; Özcan, Mehmet MusaInhibitory effects of methanol-water (90: 10; v/v) extract from sage (Salvia officinalis L.), laurel (Laurus nobilis L.) and thyme (Thymbra spicata L.) were tested in vitro on clinical isolates of eleven species of yeasts (C. krusei, C. clus, Rhodotorula rubra, C. albicans 10039, C. tropicalis, C. glabrata 70164, C. parasilosis, C. insane, C. rhodotonla, C. holmii and C. glabrata 13b). Preliminary experiment was carried out in vitro using the disc diffusion method to investigate antimycotic activity of the sage, laurel and thyme extracts. Thyme methanol extract showed very high antimycotic activity against all tested yeasts. Effect of laurel extract was as good as thyme extract for C. tropicalis at 40 ppm level. Generally, sage had no effect on the tested yeasts. Methanol extracts of thyme and laurel may be useful tools to control the yeasts growth.Öğe Biochemical compositional and technological characterizations of black and white myrtle (Myrtus communis L.) fruits(SPRINGER INDIA, 2012) Hacışeferoğulları, Haydar; Özcan, Mehmet Musa; Arslan, Derya; Ünver, AhmetBiochemical and technological properties were determined in developing Myrtus communis L. fruits (myrtle) from Mersin to investigate potential uses. Completely ripe black and white fruits contained ash, crude protein, crude oil, water- and alcohol soluble extracts, tartaric, malic and citric acids, and minerals including Ca, K, P, Mg and Na. Proximate compounds (%) for black and white fruits were: 7.47 and 6.36 protein, 3.487 and 3.453 oil, 3.02 and 2.30 ash, 24.28 and 26.09 dry matter, respectively. Fruits were found to be rich in some minerals such as Ca (6719.88 mg/kg and 4676.14 mg/kg), K (22647.78 mg/kg and 18339.84 mg/kg), Mg (2145.19 mg/kg and 1408.88 mg/kg), Na (3336.16 mg/kg and 2976.59 mg/kg) and P (4336.07 mg/kg and 3927.4 mg/kg). Also, physical properties such as length (14.94 mm and 13.64 mm), mass (0.94 g and 0.94 g), geometric mean diameter (12.73 mm and 12.31 mm), sphericity (0.85 and 0.90), diameter (11.76 and 11.70), projected area (1.48 cm(2) and 1.65 cm(2)), kernel density (757.47 kg/m(3)and 752.09 kg/m(3)), porosity (41.41% and 39.05%), bulk density (426.50 kg/m(3) and 431.05 kg/m(3)), terminal velocity (8.42 m/s and 8.49 m/s), volume (1.32 mm(3) and 1.35 mm(3)), repture strenth (1.77 N and 2.06 N), static (0.26-0.33 and 0.20-0.28) and dynamic coefficient (0.22-0.29 and 0.17-0.24) of friction of black myrtle and white myrtle fruits species were measured at 75.72% and 73.91% moisture content levels, respectively. These results show that both myrtle fruits may be useful for the evaluation of dietary information in important food crops.Öğe Changes in chemical composition of some oils extracted from seeds roasted at different temperatures(WAGENINGEN ACADEMIC PUBLISHERS, 2015) Şimşek, E.; Özcan, Mehmet Musa; Arslan, Derya; Ünver, Ahmet; Kanbur, GülşahOil seeds are commonly used in cooking, frying and as salad oil and have commercial and economic importance. Since the seeds are roasted before pressing of the oil, changes occur in their composition; thus it is crucial to modify roasting process to minimise adverse effects. This study reflects the effects of different roasting temperatures (90, 150 and 210 degrees C for 10 min. in conventional oven) on the oil constituents and some chemical properties of oils from the seeds of sesame, sunflower, soybean, flaxseed and poppy along with comparison to those of unroasted corresponding seed oils. Lipids from roasted seeds of sesame, flax and soybean exhibited relatively higher viscosity and free fatty acids, than lipids from unroasted seeds. With an increase in roasting temperatures the colour of the oils were slightly darker even though the changes were not significant in most cases. The content of alpha- and gamma-tocopherols in oils (except soybean oil) gradually decreased as roasting temperature increased. beta-tocopherol was higher in the oils of roasted seeds, while the amount of delta-tocopherol showed different trends with roasting depending on the type of seeds. For sesame and poppy oils, after roasting at 210 degrees C, stearic and oleic acids showed higher percentages when compared to the levels in oils roasted at 90 and 150 degrees C.Öğe Characteristics of grape seed and oil from nine Turkish cultivars(TAYLOR & FRANCIS LTD, 2012) Özcan, Mehmet Musa; Ünver, Ahmet; Gümüş, Tuncay; Akın, AydınPercentages of crude oil, protein, fibre and ash of grape seeds obtained from Turkish cultivars were of the ranges 5.40-10.79, 5.24-7.54, 17.6-27.1, and 1.2-2.6, respectively. The highest crude oil, crude protein and crude fibre were determined in Siyah pekmezlik, Karadimrit and Antep grape seeds. The energy values of seeds were established to be between 102.28 and 148.07 kcal g(-1). Potassium and calcium contents of seed samples were found to be at high levels compared to sodium. The seeds contained 686-967 ppm of Na, 2468-3618 ppm of K and 2373-4127 ppm of Ca. The refractive index, relative density, acidity, saponification value, unsaponifiable matter and iodine value of seed oils were determined to be in the ranges 1.474-1.477 n(D)(20), 0.909-0.934 25/25 degrees C, 0.74-1.24%, 181-197, 0.91-1.66%, and 126-135, respectively. The main fatty acids were of the ranges 60.7-68.5% linoleic, 16.1-23.4% oleic and 8.0-10.2% palmitic. The highest percentages of linoleic acid (68.5%) was determined in Siyah pekmezlik seed oil.Öğe Characteristics of some almond kernel and oils(ELSEVIER SCIENCE BV, 2011) Özcan, Mehmet Musa; Ünver, Ahmet; Erkan, Esin; Arslan, DeryaThe proximate properties, the fatty acid and mineral contents of different almond kernel varieties were determined. The crude protein contents of kernels ranged between 12.7% (guara) and 16.3% (cristomorto). The oil yields from these kernels were established between 48.8% (cristomorto) and 55.7% (ferragnes). The acidity value of oils were found between 1.389 and 3.559%. In addition, peroxide values were established between 7.586 (nonpareil) and 15.590 mequiv./kg (cristomorto). The major fatty acids of almond kernel oils were oleic (72.5-79.9%), linoleic(13.5-19.8%) and palmitic acids (5.9-6.7%). The predominant mineral in most kernel was potassium (13.1-15.1 mg/100 g). The mineral contents of the kernels were established as 7.94-9.38 mg/100 g potassium, 2.9-4.0 mg/100 g magnesium and 1.84-2.94 mg/100 g calcium. From the results of the present study, it can be concluded that the kernels of almond varieties are being potential sources of valuable oil which might be used for edible and other industrial applications. (C) 2010 Elsevier B.V. All rights reserved.Öğe Chemical Composition of the Essential Oil of Salvia Cryptantha(Har Krishan Bhalla & Sons, 2010) Saadia, Zrira; Özcan, Mehmet Musa; Bağcı, Yavuz; Ünver, Ahmet; Arslan, Derya; Durak, Gülşah; Er, Fatih; Sağlam, CoşkunThe essential oil for the present investigation was obtained from the air-dried leave + flowers of Salvia cryptantha as described in the experimental. Composition of water-distilled essential oils of S. cryptantha growing wild in Turkey were analysed by GC and GC-MS. At least 16 compounds were isolated and identified, corresponding to 98.5 % of the oil. The major compounds were camphor (25.6 %), 1,8-cineole (20.3 %), beta-pinene (12.8 %), n-hexane (10.6 %), heptane (8.9 %), borneol (5.1 %) and alpha-pinene (4.1 %). The oils consisted of monoterpenic hydrocarbons and oxygenated monoterpenes.Öğe CHEMICAL COMPOSITION, TOTAL PHENOLIC AND MINERAL CONTENTS OF ENTEROMORPHA INTESTINALIS (L.) KUTZ. AND CLADOPHORA GLOMERATA (L.) KUTZ. SEAWEEDS(WILEY-BLACKWELL, 2011) Akköz, Cengiz; Arslan, Derya; Ünver, Ahmet; Özcan, Mehmet Musa; Yılmaz, BetülIn this study, crude ash, protein, oil, mineral and total phenolic contents, and antioxidant properties of Enteromorpha intestinalis (L.) Kutz. and Cladophora glomerata (L.) Kutz. seaweeds were determined. The samples were collected from Actgol Lake in Karapinar town of Konya in Turkey. The crude ash, crude oil and protein content of E. intestinalis and Cladophora glomerata were 1.92% and 2.44%, 1.63% and 2.48%, 15.02% and 14.13%, respectively. The phenolic content of aqueous solutions was lower than methanolic solutions. The free radical scavenging activity (2,2-diphenyl-1-picrylhydrazyl) was also higher in methanolic solutions. Phenolic content and free radical scavenging activity of aqueous and methanolic extracts of C. glomerata were higher than E. intestinalis. Both algae were rich in minerals but, while using these algae as a food or feed, attention must be paid on their heavy metal content.Öğe Comparative Essential Oil Composition and Antifungal Effect of Bitter Fennel (Foeniculum Vulgare Ssp Piperitum) Fruit Oils Obtained During Different Vegetation(Mary Ann Liebert Inc, 2006) Özcan, Mehmet Musa; Chalchat, Jean Claude; Arslan, Derya; Ateş, Ayşe; Ünver, AhmetThe chemical composition of the flower and unripe and ripe fruits from fennel (bitter) (Foeniculum vulgare ssp. piperitum) has been examined by gas chromatography and gas chromatography-mass spectrometry. The main identified components of the flower and unripe and ripe fruit oils were estragole (53.08%, 56.11%, and 61.08%), fenchone (13.53%, 19.18%, and 23.46%), and a-phellandrene (5.77%, 3.30%, and 0.72%), respectively. Minor qualitative and major quantitative variations for some compounds of essential oils were determined with respect to the different parts of F. vulgare. The oils exerted varying levels of antifungal effects on the experimental mycelial growth of Alternaria alternata, Fusarium oxysporum, and Rhizoctonia solani. The 40 ppm concentrations of fennel oils showed inhibitory effect against mycelial growth of A. alternaria, whereas 10 ppm levels were ineffective. The analyses show that fennel oils exhibited different degrees of fungistatic activity depending on the doses.Öğe Effect of Plant Parts and Harvest Period on Rutin, Quercetin, Total Phenol Contents and Antioxidant Activity of Buckwheat (Fagopyrum esculentum Moench) Cultivated in Turkey(ASIAN JOURNAL OF CHEMISTRY, 2011) Acar, Ramazan; Ünver, Ahmet; Arslan, Derya; Özcan, Mehmet Musa; Güneş, AhmetThe rutin, quercetin, total phenol contents and antioxidant activity of different parts of buckwheat (Fagopyrum esculentam) harvested at the different growing period in year 2009 were determined. Harvest period and plant parts had affected on these bioactive properties (p < 0.01). Rutin values ranged from 1874.97 (stem) to 3329.99 (leaf) mg/g. Quercetin contents were found between 2.20 and 29.33 mg/g. The phenol contents ranged between 24261.82 mg (flower) to 2989.10 mg (stem). The DPPH inhibition of flower, leaf, root and stem were established as 89.71, 73.57, 56.70 and 50.85 %, respectively. While quercetin decreased toward the end of harvest period, it was increased in root.Öğe The effects of drying parameters on drying characteristics, colorimetric differences, antioxidant capacity and total phenols of sliced kiwifruit(SPRINGER, 2019) Mengeş, Hakan O.; Ünver, Ahmet; Özcan, Mehmet Musa; Ertekin, Can; Sonmete, Mehmet HakanThe influence of drying parameters on drying characteristics, colorimetric differences, antioxidant capacity and total phenols of sliced kiwifruit were researched. The kiwi fruits dried between 2.6h and 12.1h for different drying conditions. Total phenol content of dried fruits were ranged from 2.03-2.71mg GAE/L. Free radical scavenging activity were varied from 26.04% to 40.91%. The effect of different drying temperatures were not very effective on the total phenol content of kiwi fruits. But, the free radical scavenging activity were variable. While L* value were in the range of 51.41 and 72.90, the a* value were ranged between -8.22 and 3.47 and the b* value between 22.24 and 40.37. The most suitable model is Midilli etal. model with low RMSE, reduced chi-square and high modeling efficiency values. While the effective diffusivity ranged between 2.63x10(-10) and 1.29x10(-9)m(2).s(-1), the activation energy was between 28.51 and 34.16kJmol(-1).Öğe Fatty Acid Composition of Seed and Pericarp of Sumach (Rhus Coriaria L.) Grown Wild in Different Regions of Turkey(WFL PUBL, 2010) Ünver, Ahmet; Özcan, Mehmet MusaFatty acid composition of pericarp and seed of Rhus coriaria L., grown wild from ten different regions of Turkey, was determined. Fatty acid analysis was carried out by gas chromatography (GC). The main fatty acids of pericarps were oleic (33.78-52.57%), palmitic (16.99-29.76%), linoleic(11.60-21.91%) and linolenic (0.33-1.33%) acids. In addition, linoleic(49.35-60.57%), oleic(24.58-32.05%), palmitic (8.32-13.58%), stearic (1.57-3.03%) and linolenic (0.46-0.74%) acids were established as major fatty acids of sumach seeds.Öğe Mineral content of some herbs and herbal teas by infusion and decoction(ELSEVIER SCI LTD, 2008) Özcan, Mehmet Musa; Ünver, Ahmet; Uçar, Tolga; Arslan, DeryaSage (Salvia fruticosa L.), anise (Pimpinella anisum L.), Hawthorn (Crataegus orientalis), rosemary (Rosmarinus officinalis L.), mountain tea (Sideritis spp), basil (Ocimum basilicum L.), lime flower (Tilia cordata), nettle (Urtica dioica L.), thyme (Thymbra spicata), coriander (Coriandrum sativum L.), rosehip (Rosa canina L.), mentha (Mentha piperita L.), balm (Melissa officinalis L.), tea (Camelia sinensis L.) (Black and green), sena leaf (Casia angustifolia), camomile (Matricaria chamomilla), tarragon (Artemisia dracunculus L.), cinnamon (Cinnamomum casia) and fennel (Foeniculum vulgare L.) were used as plant material in this study. Decoction was applied to R. canina, A. dracunculus and C casia, and infusion was applied to other plant materials. Ten, 15 and 20 min were used as a time parameter for both infusion and decoction. Inductive coupled plasma atomic emission spectrometry (ICP-AES) has been used for the determination of the elements in all infusions, decoctions and plant material. The Fe (1295.65 ppm) and Mg (3178.74 ppm) of M. officinalis, P (12698.05 ppm) and Pb (3.85 ppm) of green tea, Ca (19685.70 ppm) of C orientalis, K (29167.53 ppm), Cu (12.18 ppm) and Na (2563.86 ppm) of C. casia, Zn (26.00 ppm) of M. chamomille and Se (23.53 ppm) contents of C sativum were higher than the other plant materials. Ca (28.621 mg/100 ml) was the highest in concentration in the infusion of C. angustifolia for 10, 15 and 20 min. Ca could not be found in black and green teas. K (231.390 mg/100 ml) and P (24.857 mg/100 ml) contents were the highest in A. dracunculus tea. Mg (16.230 mg/100 ml) content of O. basilicum was determined as the highest. In general, the minerals that difuse to the tea at higher concentrations at the 10th minute were Ag,B, Cu,Co, Fe,ln and Zn, at the 15th minute were Ag, B, Cu, Co, K, In and Zn and at the 20th minute were Ag, B, Cu, Co, In, Fe and K. As a result, 10 min was the optimum time for getting the minerals into the tea, and it is apparent that plants and teas are good sources of the minerals. (c) 2007 Elsevier Ltd. All rights reserved.Öğe Peynirli milföy üretimi üzerine araştırmalar(Selçuk Üniversitesi, Fen Bilimleri Enstitüsü, 2001) Ünver, Ahmet; Türker, SelmanPeynir, normal milföy üretiminden farklı olarak ikinci turdan sonra katmanlar arasına bohçalanıp yerleştirilmiştir. Böylece hamurda, bağımsız yağ ve peynir katmanları oluşturulmuştur. 100 gram un esasına göre üç farklı peynir oranı (%45, %60 ve %75), iki farklı yağ oranı (%45 ve %60) ve iki farklı hamur kalınlığında (5 mm ve 6 mm) üretilen örnekler 90 güne kadar dondurularak depolanmıştır. Milföy hamuru ve pişirilen ürün örnekleri belli aralıklarla analiz edilmiştir. Çalışmadan, çok kabarma arzu edilmediği durumlarda katmanlaşma ve lezzet açısından beğeni kazanan %60 peynirli ve %60 yağlı milföylerin 5 mm kalınlıkta işlenebileceği ortaya çıkmıştır. Kabarmanın fazla olması istendiği durumda ise %75 peynirli ve %60 yağlı milföylerin 6 mm kalınlıkta, bazı şekil bozukluklarına rağmen, lezzet açısından ideal ürünü verdiği tespit edilmiştir. %45 peynir, %60 yağ ve 6 mm kriterleriyle üretilen ürünler, daha dayanıklı olup uzun süreli depolamalarda tavsiye edilmiştir. Peynirli milföy, zengin besin değeri ve lezzet profiliyle yeni bir ürün çeşidi olarak gıda sanayiine önerilmiştir.Öğe Physical and chemical characteristics of five Turkish olive (Olea europea L.) varieties and their oils(INST GRASA SUS DERIVADOS, 2007) Tanilgan, Kenan; Özcan, Mehmet Musa; Ünver, AhmetOlive varieties from different locations in Turkey and their natural oils which were obtained using traditional methods were used. Five olive samples were considered for their moisture, crude oil, crude protein, crude ash, crude energy, crude fiber, pH and alcohol-soluble extract. Olives contained approximately 17.7 %-43.5 % olive oil. The crude fiber contents of olive fruits were found to be 5.5 % (Gemlik), 7.0 % (Kilis), 3.6 % (Uslu), 4.2 % (Tirilye) and 5.6 (Ayvalik). The mineral contents of several olive varieties were determined by ICP-AES and found to be excellent. Olives were found to be rich in Ca, Fe, K, Mg, Na and P minerals. Also, K, Na and P contents of the Gemlik variety were found higher than those of other varieties. The refractive index and density values of the Uslu variety were found to be high and the other varieties had similar values. Oleic acid (65.7 %- 83.6 %) was present in the highest concentration, followed by palmitic (8.1-15.2 %), linoleic (3.5-15.5 %), stearic (2.0-5.6 %) and linolenic (0.1-3.0 %). The total amount of phenols among olive varieties was different. The total phenol content as gallic and catechic acid equivalent in all oil samples ranged from 22.5 to 97.1 mg/kg and 12.3 to 98.7 mg/kg, respectively. The Kilis variety of olives had the lowest total phenol value when compared to the other varieties.Öğe Physical and chemical characteristics of oils of some olive varieties in Turkey(INNOVHUB SSI-AREA SSOG, 2015) Özcan, Mehmet Musa; Altınoz, L.; Arslan, Derya; Ünver, AhmetThis study was carried out on the monovarietal virgin olive oils from three olive varieties (Saurani, Halhali and Karamani) growing in the Mediterranean region of Turkey. Saurani oil showed high oleic acid levels rising to 78% especially in both the harvest dates. At the same time, saturated fatty acids were found at lower concentrations in Saurani oils. The total phenolic contents of the oils can be considered medium-high (within 125.9-404.8 mg gallic acid /Kg). Karamani oil had a lower total phenol value (125.9 mg GA/Kg) than those of the other variety of oils. Viscosity values changed between 55.775 and 62.175 m.Pa and the brightness values of Karamani oils were lower than the other variety of oils.Öğe A research on evaluation of some fruit kernels and/ or seeds as a raw material of vegetable oil industry(WAGENINGEN ACADEMIC PUBLISHERS, 2015) Özcan, Mehmet Musa; Ünver, Ahmet; Arslan, DeryaThe crude oils obtained from the kernels of apple (Malus spp.), plum (Prunus domestica L.), apricot (Prunus armeniaca L.), sweet cherry (Prunus avium L.), mandarin (Citrus mitis), peach (Prunus persica L.), sour cherry (Prunus cerasus L.) and grape (Vitis vinifera L.) fruits were examined for some of their physicochemical properties and fatty acid compositions. The total oil content of the kernels ranged between 18.5-39.5%. While grape (20.2%) and apple (18.5%) seeds show the lowest oil content, the highest oil content was found in peach (39.5%) and apricot (38.8%) kernels. The saponification number and unsaponifiable matter contents of the samples varied between 170-195 and 0.93-1.59, respectively. The refractive index values of plum (1.478 nD 20 degrees C) and apricot (1.475 nD 20 degrees C) kernel oils were higher than the values of other kernel oils. The specific gravity, iodine number, peroxide value, free fatty acid and total crude fat contents of the kernels varied between 0.901 and 0.960, 95 and 135, 1.87 and 3.00 meq O-2/kg oil, 0.92 and 3.5% and 18.49 and 39.5%, respectively. The kernel oils were found to be used as a source of edible oil with respect to their fatty acid composition and some physicochemical properties.Öğe A RESEARCH ON THE COMPOSITION OF ESSENTIAL OIL ISOLATED FROM SOME AROMATIC PLANTS BY MICROWAVE AND HYDRODISTILLATION(WILEY-BLACKWELL, 2012) Figueredo, G.; Ünver, Ahmet; Chalchat, J. C.; Arslan, Derya; Özcan, Mehmet MusaChemical compositions of essential oils obtained by hydrodistillation and microwave extraction systems from sage (Salvia fruticosa Mill.), rosemary (Rosmarinus officinalis L.), basil (Ocimum basilicum L.), summer savory (Satureja hortensis L.), winter savory (Satureja thymbra L.) and mint (Mentha spicata L.) were determined with gas chromatography and gas chromatographymass spectrometry. Carvacrol (38.72 and 34.03%), thymol (17.15 and 14.36%) and p-cymene (12.26 and 18.32%) were determined in high concentrations in the savory oil extracted by both microwave and hydrodistillation extraction systems. The most important ones for rosemary were 1,8-cineole, camphene and borneol. The main components of essential oil of sage obtained by both methods were 52.96 and 51.25% 1,8-cineole, 3.11 and 4.41% alfa-pinene. The major components in essential oil of mint were determined as 80.63 and 68.46% carvone, in decreasing order. The dominant components of essential oil of basil obtained by both microwave distillation or clevenger distillation method were; 30.44 and 34.90% linalool, 25.48 and 31.40% methyl chavicol, and 19.31 and 13.19% (E)-methyl cinnamate. The major components of Satureja hortensis were identified as p-cymene (10.95 and 19.93%), ?-terpinene (8.33 and 20.53%) and carvacrol (59.35 and 38.83%). PRACTIBLE APPLICATION The herbs and/or their essential oils are used commonly in the food, drug and perfumery industries. Their oils are used as flavorings and fragrances in the food industry, and for medicinal purposes in several regions.Öğe Some Physico-Chemical and Sensory Properties of Heat Treated Commercial Pine and Blossom Honey(TAYLOR & FRANCIS LTD, 2012) İnan, Özlem; Özcan, Mehmet Musa; Arslan, Derya; Ünver, AhmetIn this paper, the effects of heat treatment on some physicochemical characteristics (brix, pH, colour, hydroxyl methyl furfural (HMF)) and sensory properties (consistency, odour, colour, flavour) of pine and blossom honey samples were determined. Heating temperature and time were found to have important effects, especially on HMF content of the samples. Heat treatment had not been significantly effective not only on the pH and brix values of honey samples but also on the sensory characteristics of the pine honeys but effective on the blossom honey. Unheated honey samples had higher L*values than those of the heated samples, indicating their lighter colour. Both types of honey samples showed lower a*values when the temperature was increased. Heat treatment time did not significantly affect b*values of pine honey samples. Heat treated blossom honey samples showed lower b*values than the unheated samples.Öğe Sumak (Rhus coriaria L.) meyvelerinden oleorezin üretimi üzerine araştırma(Selçuk Üniversitesi Fen Bilimleri Enstitüsü, 2006-11-08) Ünver, Ahmet; Özcan, Mehmet MusaTürkiye'nin farklı lokasyonlarından (Çanakkale, Hakkari, Hatay, İskenderun, Kastamonu, Manisa, Kahramanmaraş, Mut, Siirt ve Silifke) toplanan sumaklar deney materyal olarak kullanılmıştır. Sumakların meyve ve çekirdeklerinin fiziksel ve kimyasal özellikleri incelenmiştir. Sumak perikarplarının etanol ve metanol oleorezinleri elde edilerek, bu oleorezinlerin antosiyanin, fenolik madde ve organik asit içerikleri ile antioksidan ve antimikrobiyal aktiviteleri belirlenmiş ve kıyaslanmıştır. Perikarplarda temel yağ asidi olarak oleik asit, çekirdekler de ise linoleik asit bulunmuştur. Perikarpların her iki çözücüyle elde edilen oleorezinlerinde ideain klorür, siyanidin klorür, delfinidin klorür, kallistefin klorür, kromanin klorür ve kerasiyanin klorür tanımlanırken, bazı antosiyaninler tanımlanamamıştır. Etanolün kerasiyanin klorür, kromanin klorür, siyanidin klorür ve delfinidin klorür ekstrakte etme oranı metanolün ekstrakte etme oranına yakın bulunmuştur. Etanol oleorezinleri, metanol oleorezinleri kadar fenolik içermiş olup, oleorezinlerde gallik asit, metil gallat ve etil gallat tespit edilmiştir. Etanol oleorezinlerinde toplam fenoliklerin yaklaşık % 10.64, metanollerde ise % 11.48'lik bir kısmı tanımlanamamıştır. iii Perikarpların ana organik asitinin malik asit olduğu görülmüş ve oleorezinlerde % 30'un üzerindeyken, perikarpta bu oran ortalama % 10.33 olarak bulunmuştur. Etanolün ekstrakte ettiği gallik asit eşdeğeri toplam fenolik madde miktarının metanolle aynı olduğu, troloks eşdeğeri antioksidan aktivitede de bu benzerliğin varlığı görülmüştür. Serbest radikal süpürücü etki açısından metanolün etanole göre daha etkin olduğu belirlenmiştir. Her iki tip ekstraksiyon ürünlerinin konsantrasyonu arttıkça antimiktobiyal etkileri artmaktadır. Oleorezinlerin tümü mikroorganizmalara karşı antimikrobiyal etki göstermiştir. Ham ürüne göre üstünlükleri olan, etkili bileşenleri konsantre şekilde içeren, hem fonksiyonel gıda olarak, hem de gıda sanayinde çeşitli amaçlarla kullanımı mümkün olan sumak oleorezini gıda sanayine önerilmiştir.
