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Zeytinyağında Bulunan Mikroorganizmalar ve Kalite Üzerine Etkileri Texto completo
2024
Alper Aydın | Başar Uymaz Tezel | Mustafa Öğütçü
Zeytinyağı, zeytin meyvesinden mekanik olarak elde edilen ve rafine edilmeden tüketilebilen en önemli bitkisel yağlardan biridir. Zeytinyağı, insan sağlığına faydalı olduğu bilinen yüksek oranda doymamış yağ asitleri ve antioksidan bileşikler içerir. Yeni üretilen zeytinyağı, zeytin posası parçacıkları ve sudan kaynaklanan mikro damlacıklar nedeniyle bulanık görünüme sahiptir. Bulanık görünüme neden olan katı partiküller ve su, bazı mikroorganizmaların canlılığını koruyabileceği bir ortam yaratır. Mikroorganizmaların bazıları zeytinyağının fiziko-kimyasal ve duyusal özelliklerini, yüksek enzimatik aktiviteleri sayesinde iyileştirirken, bazıları da zeytinyağının kalitesini bozar. Zeytinyağındaki mikroorganizma çeşitliliği, zeytin çeşidi, hasat yöntemi, işleme tekniği, depolama koşulları ve depolama süresi gibi faktörlere bağlı olarak değişebilir. Bu çalışmada zeytinyağında bulunan mikroorganizmalar ve bunların zeytinyağı kalitesine etkileri derlenmeye çalışılmıştır.
Mostrar más [+] Menos [-]Use of Yeast Cells as Biocarrier in the Encapsulation Process Texto completo
2022
Gamze Hatip | Şeyda Türkay | Kevser Karaman
Yeast cells are carriers with great potential for encapsulation of both hydrophobic and hydrophilic compounds, due to protection from external environmental influences, controlled release, biocompatibility and biodegradability. The promising research results on the encapsulation of bioactive substances in the recent past promise a bright future in many fields such as agriculture, medicine and cosmetics, including functional food. The significant decrease in the stability of many bioactive compounds due to environmental conditions (heat, humidity, oxygen, etc.) has revealed the necessity of preserving the stability of these types of compounds by encapsulation process. After the recognition of yeast cells as suitable carriers for water-soluble flavor encapsulation, the possibilities of using various yeasts, especially Saccharomyces cerevisiae, in the encapsulation of various oils, vitamins, flavors and some phenolic compounds have been the subject of various scientific studies. The fact that the encapsulation process using yeast cells offers some advantages compared to other encapsulation methods has made the use of yeast cells in the encapsulation process very popular and there has been an increase in studies conducted in recent years. In this study, various scientific studies on the possibilities and effectiveness of the use of yeast cells in the encapsulation of various structures, especially various bioactive compounds, have been reviewed.
Mostrar más [+] Menos [-]Türkiye’nin Adana İlinden Toplanan Suillus collinitus (Fr.)’un Uçucu Aroma Kompozisyonunun Belirlenmesi Texto completo
2018
Fuat Bozok | Ebru Kafkas | Saadet Büyükalaca
Bu çalışmada, Türkiye’nin Adana ili Çukurova Üniversitesi kampüsünden toplanan Suillus collinitus (Fr.)’un aroma bileşenleri Tepe Boşluğu Katı Faz Mikro Ekstraksiyon Gaz Kromatografisi Kütle Spektrofotometresi (Headspace Solid-Phase Gas Chromatography Mass Spectrometry, HS/SPME/GC/MS) tekniği ile ve 40 ve 70°C olmak üzere iki farklı ekstraksiyon sıcaklık uygulamalarının denenmesi ile belirlenmiştir. Aroma çalışmalarından önce, toplanan mantar örnekleri morfotaksonomik karakterizasyonun yanı sıra, ITS rDNA gen bölgesinin dizi analizleri ile moleküler olarak da tanımlanmıştır. Çalışma sonucunda; 1-octen-3-ol, 3-hexen-1-ol, 2-octene, xylene, butylacetate ve benzaldehyde ana bileşenleri, 40 ve 70°C sıcaklıklarda sırasıyla %75,71-%83,14, %5,59-%6,14, %3,64-%3,99, %3,21-3.53, %2,69-%2,96, %2,36-%2,59 oranlarında tespit edilmiştir. Farklı ekstraksiyon sıcaklıkları denemelerinde ise, 40°C’de 19 bileşik belirlenirken, 70°C’de 16 aromatik bileşik tespit edilmiştir.
Mostrar más [+] Menos [-]Effect of Oak Chips Application on Phenolic Compounds of Wine Vinegars at Different Maturation Times Texto completo
2021
Mustafa Bayram | Semra Topuz | Cemal Kaya | Rahmi Ertan Anlı
This study was conducted to investigate the effects of oak chips-supplementations on phenolic compound profiles of grape vinegar samples. Total acidity, volatile acids, non-volatile acids, pH, dry extract, ash, color, alcohol, total phenolic compound, individual phenolic compounds and aroma compounds of un supplemented control (UC) samples and oak chips-supplemented (OCS) samples were analyzed at the 0th, 1st and 3rd months of ageing. Total phenolic compound of UC vinegar samples was measured as 1256.50 mg GAE/L at the end of the 3rd month. Total phenolic compound of OCS vinegar samples was measured as 1521.03 mg GAE/L at the end of the 1st month and as 1470.67 mg GAE/L at the end of the 3rd month. Gallic acid, catechin and vanillic acid contents of UC vinegar samples were respectively measured as 8.43 mg/L, 22.26 mg/L and 1.78 mg/L at the end of the 3rd month. Gallic acid, catechin and vanillic acid contents of OCS vinegar samples were respectively measured as 19.12 mg/L, 17.98 mg/L and 2.58 mg/L at the end of the 3rd month. The 3-hydroxy-2-butanone, hexadecanoic acid methyl ester, 9,12-octadecadienoic acid methyl ester and 9-octadecanoic acid methyl ester quantities increased at the end of the 3rd month with oak chips-supplementation to ageing process. It was observed that oak chips-supplementation increased total phenolic compound and some individual phenolics of grape vinegar samples.
Mostrar más [+] Menos [-]Zeytinyağında Bulunan Mikroorganizmalar ve Kalite Üzerine Etkileri Texto completo
2024
Alper Aydın | Başar Uymaz Tezel | Mustafa Öğütçü
Zeytinyağı, zeytin meyvesinden mekanik olarak elde edilen ve rafine edilmeden tüketilebilen en önemli bitkisel yağlardan biridir. Zeytinyağı, insan sağlığına faydalı olduğu bilinen yüksek oranda doymamış yağ asitleri ve antioksidan bileşikler içerir. Yeni üretilen zeytinyağı, zeytin posası parçacıkları ve sudan kaynaklanan mikro damlacıklar nedeniyle bulanık görünüme sahiptir. Bulanık görünüme neden olan katı partiküller ve su, bazı mikroorganizmaların canlılığını koruyabileceği bir ortam yaratır. Mikroorganizmaların bazıları zeytinyağının fiziko-kimyasal ve duyusal özelliklerini, yüksek enzimatik aktiviteleri sayesinde iyileştirirken, bazıları da zeytinyağının kalitesini bozar. Zeytinyağındaki mikroorganizma çeşitliliği, zeytin çeşidi, hasat yöntemi, işleme tekniği, depolama koşulları ve depolama süresi gibi faktörlere bağlı olarak değişebilir. Bu çalışmada zeytinyağında bulunan mikroorganizmalar ve bunların zeytinyağı kalitesine etkileri derlenmeye çalışılmıştır.
Mostrar más [+] Menos [-]Use of Yeast Cells as Biocarrier in the Encapsulation Process Texto completo
2022
Gamze Hatip | Şeyda Türkay | Kevser Karaman
Use of Yeast Cells as Biocarrier in the Encapsulation Process Texto completo
2022
Gamze Hatip | Şeyda Türkay | Kevser Karaman
Yeast cells are carriers with great potential for encapsulation of both hydrophobic and hydrophilic compounds, due to protection from external environmental influences, controlled release, biocompatibility and biodegradability. The promising research results on the encapsulation of bioactive substances in the recent past promise a bright future in many fields such as agriculture, medicine and cosmetics, including functional food. The significant decrease in the stability of many bioactive compounds due to environmental conditions (heat, humidity, oxygen, etc.) has revealed the necessity of preserving the stability of these types of compounds by encapsulation process. After the recognition of yeast cells as suitable carriers for water-soluble flavor encapsulation, the possibilities of using various yeasts, especially Saccharomyces cerevisiae, in the encapsulation of various oils, vitamins, flavors and some phenolic compounds have been the subject of various scientific studies. The fact that the encapsulation process using yeast cells offers some advantages compared to other encapsulation methods has made the use of yeast cells in the encapsulation process very popular and there has been an increase in studies conducted in recent years. In this study, various scientific studies on the possibilities and effectiveness of the use of yeast cells in the encapsulation of various structures, especially various bioactive compounds, have been reviewed.
Mostrar más [+] Menos [-]Chemical and physical changes in an Argisol under agrosilvopastoral system in Votuporanga, São Paulo State, Brazil Texto completo
2017
Barbosa Borges, Wander Luis | Dalto de Souza, Isabela Malaquias | Bazzo, Vanda Aparecida
Conservation management systems that have intended to prevent wear or soil degradation have been widespread in agriculture. The study was conducted in Site São Luiz at Simonsen district, Votuporanga, São Paulo State, in order to evaluate the chemical and physical changes in an area with agrosilvopastoral system and deployed with three soil management (treatments): Full (conventional tillage, liming and application of gypsum, phosphate and potassium); intermediate (no tillage, liming and application of gypsum at surface) and basic (no tillage and surface liming). The soil was managed in July 2009 and the planting of eucalyptus was realized in January 2010, on the terraces. Between the terraces it was cropped maize intercropped with Urochloa brizantha cv. Marandu. In April 2014 it was held the disturbed and undisturbed soil sampling soil at depths of 0-0.05 and 0.05-0.20 m, collecting three sub samples per plot. A randomized complete block experimental design was used with three replications, with plots of approximately 1.0 ha. It was concluded that in the layer of 0-0.05m, the intermediate management provided increase in the levels of organic matter, Ca, P and K and the basic management provided lower levels of Ca and lower pH and basis saturation values and higher potential acidity; the complete and intermediate managements provided raising the pH in the two layers evaluated; the use of liming associated with gypsum application improves the chemical characteristics of Argisols under agrosilvopastoral systems; in the layer of 0.05-0.20 m the basic management provided lower bulk density and the complete management the largest; the different managements did not differ with respect to porosity and aggregate stability.
Mostrar más [+] Menos [-]Chemical and physical changes in an Argisol under agrosilvopastoral system in Votuporanga, São Paulo State, Brazil Texto completo
2017
Barbosa-Borges, Wander Luis | Dalto de Souza, Isabela Malaquias | Aparecida-Bazzo, Vanda
Abstract Conservation management systems that have intended to prevent wear or soil degradation have been widespread in agriculture. The study was conducted in Site São Luiz at Simonsen district, Votuporanga, São Paulo State, in order to evaluate the chemical and physical changes in an area with agrosilvopastoral system and deployed with three soil management (treatments): Full (conventional tillage, liming and application of gypsum, phosphate and potassium); intermediate (no tillage, liming and application of gypsum at surface) and basic (no tillage and surface liming). The soil was managed in July 2009 and the planting of eucalyptus was realized in January 2010, on the terraces. Between the terraces it was cropped maize intercropped with Urochloa brizantha cv. Marandu. In April 2014 it was held the disturbed and undisturbed soil sampling soil at depths of 0-0.05 and 0.05-0.20 m, collecting three sub samples per plot. A randomized complete block experimental design was used with three replications, with plots of approximately 1.0 ha. It was concluded that in the layer of 0-0.05m, the intermediate management provided increase in the levels of organic matter, Ca, P and K and the basic management provided lower levels of Ca and lower pH and basis saturation values and higher potential acidity; the complete and intermediate managements provided raising the pH in the two layers evaluated; the use of liming associated with gypsum application improves the chemical characteristics of Argisols under agrosilvopastoral systems; in the layer of 0.05-0.20 m the basic management provided lower bulk density and the complete management the largest; the different managements did not differ with respect to porosity and aggregate stability. | Resumo Sistemas de manejo conservacionistas que têm o intuito de evitar o desgaste ou a degradação do solo vêm sendo difundidos na agricultura. O trabalho foi desenvolvido no sítio São Luiz, no distrito de Simonsen, município de Votuporanga, SP, com o objetivo de avaliar as alterações químicas e físicas em uma área com sistema agrossilvipastoril e implantada com três manejos de solo (tratamentos): completo (preparo convencional do solo, calagem, gessagem, fosfatagem, potassagem); intermediário (sem preparo, calagem e gessagem superficial) e básico (sem preparo e calagem superficial). O solo foi manejado em julho de 2009 e em janeiro de 2010, foi realizado o plantio de eucalipto sobre os terraços e milho em consórcio com Urochloa brizantha cv. Marandu, entre os terraços. Em abril de 2014 foram realizadas as amostragens deformada e indeformada do solo nas profundidades de 0-0.05 e 0.05-0.20 m, coletando-se três sub amostras por parcela. O delineamento experimental utilizado foi o de blocos casualizados com três repetições, com parcelas de aproximadamente 1.0 ha. Constatou-se que na camada de 0-0,05 m, o manejo intermediário proporcionou aumento nos teores de matéria orgânica, Ca, P e K e o manejo básico propiciou menores teores de Ca e menores valores de pH e saturação por bases e maiores valores de acidez potencial; os manejos completo e intermediário proporcionaram elevação do pH nas duas camadas avaliadas; a utilização da calagem associada à gessagem melhora as características químicas de Argissolos sob sistemas agrossilvipastoris; na camada de 0,05-0,20 m o manejo básico proporcionou menores valores de densidade do solo e o completo maiores; os diferentes manejos não diferiram em relação à porosidade e à estabilidade de agregados.
Mostrar más [+] Menos [-]Türkiye’nin Adana İlinden Toplanan Suillus collinitus (Fr.)’un Uçucu Aroma Kompozisyonunun Belirlenmesi Texto completo
2018
Fuat Bozok | Ebru Kafkas | Saadet Büyükalaca
Bu çalışmada, Türkiye’nin Adana ili Çukurova Üniversitesi kampüsünden toplanan Suillus collinitus (Fr.)’un aroma bileşenleri Tepe Boşluğu Katı Faz Mikro Ekstraksiyon Gaz Kromatografisi Kütle Spektrofotometresi (Headspace Solid-Phase Gas Chromatography Mass Spectrometry, HS/SPME/GC/MS) tekniği ile ve 40 ve 70°C olmak üzere iki farklı ekstraksiyon sıcaklık uygulamalarının denenmesi ile belirlenmiştir. Aroma çalışmalarından önce, toplanan mantar örnekleri morfotaksonomik karakterizasyonun yanı sıra, ITS rDNA gen bölgesinin dizi analizleri ile moleküler olarak da tanımlanmıştır. Çalışma sonucunda; 1-octen-3-ol, 3-hexen-1-ol, 2-octene, xylene, butylacetate ve benzaldehyde ana bileşenleri, 40 ve 70°C sıcaklıklarda sırasıyla %75,71-%83,14, %5,59-%6,14, %3,64-%3,99, %3,21-3.53, %2,69-%2,96, %2,36-%2,59 oranlarında tespit edilmiştir. Farklı ekstraksiyon sıcaklıkları denemelerinde ise, 40°C’de 19 bileşik belirlenirken, 70°C’de 16 aromatik bileşik tespit edilmiştir.
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