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Öğe Bee Bread as a Functional Product: Phenolic Compounds, Amino Acid, Sugar, and Organic Acid Profiles(Mdpi, 2024) Aksoy, Aksem; Altunatmaz, Sema Sandikci; Aksu, Filiz; Demirok, Nazan Tokatli; Yazici, Kemal; Yikmis, SeydiBee bread (perga) is a natural bee product formed by the fermentation of the pollen collected by bees via lactic acid bacteria and yeasts. This study aims to determine the bioactive compounds, amino acid, sugar, and organic acid profile of bee bread samples collected from the Ardahan province of Turkiye. The highest total phenolic, total flavonoid, and DPPH values in bee bread samples were determined as 18.35 mg GAE/g, 2.82 mg QE/g, and 3.90 mg TEAC/g, respectively. Among phenolic compounds, gallic acid had the highest value at 39.97 mu/g. While all essential amino acids except tryptophan were detected in the samples, aspartic acid was the most dominant, followed by pyrroline and glutamic acid. Among sugars, fructose was seen at the highest level. Succinic acid, among organic acids, had the highest amount at 73.63 mg/g. Finally, all the data were subjected to a principal components analysis (PCA). Bee bread samples were grouped according to the analysis results of the districts they were collected from. This study provides information about the bioactive components and some chemical properties of bee bread, a natural product that has been the subject of recent research. It also contains essential data for future functional food production.Öğe DETERMINATION OF SOME ELEMENTS (Cr, Cu, Fe, Mg, Mn, Se, Zn, Al, Cd, Pb) IN COMMERCIALLY -AVAILABLE FISH OIL SUPPLEMENTS BY INDUCTIVELY COUPLED PLASMAOPTICAL EMISSION SPECTROSCOPY(Parlar Scientific Publications (P S P), 2020) Aksu, Filiz; Tarhan, Duygu; Sandıkçı Altunatmaz, Sema; Pastacı Özsobacı, Nural; Ercan, Alev Meltem; Yıkmış, Seydi; Aksu, HarunMetals are essential (Cr, Cu, Fe, Mg, Mn, Se, Zn) and non-essential (Al, Cd, Pb) elements for metabolism. These elements can be found naturally in the marine environment and aquaculture grown in this environment, and their amounts can increase with the effects of environmental contamination. Fish oil is an important supplement produced from fish liver and muscles. In this study, the amounts of 10 different elements in fish oil offered for sale in Turkey (Cr, Cu, Fe, Mg, Mn, S, Zn, Al, Cd, Pb) were determined. A total of 40 fish oils were used in the study. Total element content was determined using Inductively Coupled Plasma Optical Emission Spectroscopy (ICP-OES). The minimum, maximum and average values, respectively, of the samples analyzed in lag/g were; Cr: (0.300; 5.550; 0.896 +/- 0.156); Cu: (0.075; 17.175; 3.976 +/- 0.768); Fe: (4.580; 69.900; 17.125 +/- 2.330); Mg: (2.395; 233.450; 24.874 +/- 6.083); Mn: (0.040; 1.325; 0.184 +/- 0.046); Se: (0.380; 6.460; 1.369 +/- 0.166); Zn: (0.025; 513.500; 52.550 +/- 22.003); Al: (0.510; 9.800; 3.353 +/- 0.451); Cd: (0.005; 0.070; 0.024 +/- 0.002); Pb: (0.0; 0.230; 0.074 +/- 0.010). In the fish oils, Zn and Mg were found to be the most abundant elements among the analyzed elements. It was found that the fish oil supplements analyzed did not exceed the limits specified for Food Supplements in Turkish Food Codex Contaminant Regulations in terms of Cd and Pb heavy metals.Öğe Development of Ultrasound-Processed Poppy (Papaver rhoeas L.) Sherbet Enriched with Bee Bread Using Response Surface Methodology: Changes in Shelf Life(Amer Chemical Soc, 2024) Yikmis, Seydi; Demirok, Nazan Tokatli; Aksoy, Aksem; Altunatmaz, Sema Sandikci; Aksu, Filiz; Aadil, Rana Muhammad; Erdal, BernaThis research aimed to investigate the effects of ultrasound treatment on the quality characteristics of optimized functional bee bread-enriched poppy sherbet. Antioxidant activity capacity, antimicrobial activity, phenolic compounds, ascorbic acid, organic acid and sugar composition, and sensory properties were performed under storage conditions. The present research was the first to express the effect of ultrasound on the bioactive components in a functional poppy sherbet enriched with bread, using the response surface methodology (RSM) optimization. The maximum optimization, radical scavenging activity (DPPH), total phenolic content (TPC), total anthocyanin content (TAC), and general acceptability values were determined. When comparing the 0th- and 21st-day samples of bee bread-fortified functional poppy sherbets, it was observed that the TPC was decreased (p < 0.05). It was also noted that there was no significant decrease in the total flavonoids on day 21. In storage, a decrease in anthocyanin content was observed. Among phenolic compounds, gallic acid had the highest content. While citric acid was found in the highest amount of organic acid, sucrose (6.25 g/L) was found in the highest amount of sugar components 0th day, while MIC values against Micrococcus luteus were lower. The data from this study will be important input for future work.Öğe Effect of Transglutaminase on the Quality Properties of Chicken Breast Patties(Kafkas Univ, Veteriner Fakultesi Dergisi, 2013) Uran, Harun; Aksu, Filiz; Yılmaz, İsmail; Durak, M. ZekiTransglutaminase enzyme is known to improve the textural and several other quality properties of food. In this study, patties were produced from chicken breast and dividend into three groups. The first group was not treated by transglutaminase and called as control samples. The second and third group patty samples were treated by 0.5% and 1% transglutaminase, respestively. Physical, chemical and sensory properties of the control and transglutaminase treated patty samples were studied. The transglutaminase treatment did not significantly affect the ash, lipid, protein content, colour properties (L, a, b values) and sensory properties of chicken breast patties compared to the control samples (P>0.05). However, dry matter content of the 1% enzyme treated samples was significantly (P<0.05) higher than the control and 0.5% transglutaminase treated samples. On the other hand, the pH of enzyme treated patties was found to be lower than the control samples. In addition, the transglutaminase treatments were significantly (P<0.05) effective in reducing the cooking loss and significantly improved the textural properties of the chicken breast patties (P<0.01).Öğe Relationships Linking the Element, Bioactive, Hydroxymethylfurfural, Color of Kars Honeys: a Chemometric Approach(Springernature, 2022) Aksoy, Aksem; Tarhan, Duygu; Yıkmış, Seydi; Ercan, Alev Meltem; Altunatmaz, Sema Sandıkçı; Aksu, Filiz; Or, Mehmet ErmanHoney is a natural food substance considered among functional foods due to its positive effect on human health. Quality of honey is significantly influenced by environmental conditions and botanical origin. This study aimed to determine the element content in honey from Kars, Turkey, as well as the bioactive compounds and certain physicochemical and biochemical properties such as hydroxymethylfurfural (HMF) and color in a chemometric approach. In this study, a total of 41 local honey samples were analyzed. The levels of elements Al, As, B, Cd, Cr, Cu, Fe, Mg, Zn, and Pb were determined by inductively coupled plasma optical emission spectrophotometer (ICP-OES). The mean concentrations of the elements in the samples were identified as 3.09, 0.64, 59.07, 0.02, 0.14, 0.17, 1.76, 9.32, 0.78, and 0.33 mu g/g for Al, As, B, Cd, Cr, Cu, Fe, Mg, Zn, and Pb, respectively. The mean bioactive compounds of the honey samples were determined as phenolic content (19.74 mg GAE/100 g), flavonoid content (4.47 mg CE/100 mg), and DPPH (49.08% inhibition). The HMF levels of all samples conformed to the honey standards of the Codex Alimentarius and Turkish Food Codex. HMF was not negatively correlated with the other color parameters except for the a* (redness or greenness) value. This study showed that clustering analysis (CA) and principal component analysis (PCA) are useful for distinguishing the originality of honey samples by using element content, bioactive properties, HMF, and color and were useful in defining the Kars honey type.Öğe Transglutaminaz enziminin tavuk köftesinin kalite özelliklerine etkisi(2013) Uran, Harun; Aksu, Filiz; Yılmaz, İsmail; Durak, M. ZekiTransglutaminaz enzimi katılarak işlenmiş gıdaların, başta tekstür olmak üzere çeşitli kalite özelliklerinde gelişmeler olduğu farklı kaynaklarda belirtilmektedir. Bu çalışmada, tavuk göğüs etinden köfte üretimi yapılmıştır. Yapılan köfteler biri kontrol olmak üzere üç gruba ayrılmıştır. 1. grup kontrol grubu olup, enzim kullanılmamıştır. 2. grup köftelerde %0.5, 3. grup köftelerde ise %1 enzim ilavesi yapılmıştır. Bu köftelerin fiziksel, kimyasal ve duyusal özelliklerinin belirlenmesi amacıyla analizler yürütülmüştür. Bulgulara göre, enzim ilave edilen ve edilmeyen köftelerde kül, yağ, protein miktarı, renk özellikleri (L, a, b değerleri) ve duyusal açıdan farklılık olmadığı (P>0.05); %1 enzim ilavesi yapılan köftelerde, diğer köftelere göre kurumadde miktarının yükseldiği (P<0.05) ve enzim katkılı köftelerde kontrol grubuna göre pH değerinde düşme olduğu (P<0.05) saptanmıştır. Bununla birlikte enzim katkısının köftelerde pişirme kaybını azalttığı (P<0.05) tespit edilmiştir. Ayrıca, köftelerde yapılan tekstür analizi sonuçlarına göre, enzim katkısının köftelerin tekstürünü önemli ölçüde arttırdığı (P<0.01) gözlenmiştir.Öğe Ultrasound processing of vinegar: Modelling the impact on bioactives and other quality factors(MDPI AG, 2021) Yıkmış, Seydi; Aksu, Filiz; Sandıkçı Altunatmaz, Sema; Çöl, Başak GökçeIn recent years, non-thermal technology has been used for the enrichment of ultrasound bioactive components. For this purpose, it was applied to tomato vinegar and modeled with response surface methodology (RSM) and artificial neural network (ANN). At the end of the RSM, cupric reducing antioxidant capacity (68.64%), 1,1-diphenyl-2-picrylhydrazyl (62.47%), total flavonoid content (2.44 mg CE/mL), total phenolic content (12.22 mg GAE/mL), total ascorbic acid content (2.53 mg/100 mL) and total lycopene (5.44 ?g/mL) were determined. The ANN model has higher prediction accuracy than RSM. The microstructure, microbiological properties, sensory analysis, ACE (angiotensin-converting-enzyme) inhibitor and antidiabetic effects of the ultrasound-treated tomato vinegar (UTV) (8.9 min and 74.5 amplitude), traditional tomato vinegar (TTV) and pasteurized tomato vinegar (PTV) samples were then evaluated. UTV was generally appreciated by the panelists. It was determined that the microbiological properties were affected by the ultrasound treatment. UTV was found to have more effective ACE inhibitor and antidiabetic properties than other vinegar samples. As a result, the bioactive components of tomato vinegar were enriched with ultrasound treatment and positive effects on health were determined. © 2021 by the authors. Licensee MDPI, Basel, Switzerland.
