59 research outputs found
Determination of the effect of bitter gourd (Momordica charantia L.) seed oil on the oxidative stability of sunflower oil
No full textThe effects of bitter gourd seed oil (Momordica charantia) the storage stability of sunflower oil were examined in the present study. The effects of oxidation and those of the bitter gourd addition on the quality characteristics of the sunflower oils were determined by using classical and spectrophotometric methods during thermal oxidation. The changes of sunflower oil samples added with different concentrations (10 and 20 %) of bitter gourd seed oil were found in Raman and Fourier transform infrared spectroscopy and it was also observed that there was an increase due to secondary oxidation products forming during the storage. Furthermore, the oxidation of sunflower oils was comparatively examined by using nuclear magnetic resonance spectroscopy. As a result of both classical and spectrophotometric analyses, it was determined that the addition of 10 % bitter gourd seed oil enhanced the storage stability of sunflower oil
Oxidative stability of poppy seed oils: kinetic and thermodynamic analyses under accelerated conditions
No full textThis study aims to evaluate the effects of different extraction methods on the oxidative stability and thermal stability of poppy seed oils obtained by using various extraction techniques. For this purpose, supercritical extraction and cold- and hot-pressing methods were employed, and the fatty acid composition, Fourier-transform infrared (FTIR) analysis, and thermal behaviors of the poppyseed oils were determined. Kinetic and thermodynamic parameters (activation energy, enthalpy, entropy, and Gibbs free energy values) were determined by using the Rancimat method at four different temperatures (110 degrees C, 120 degrees C, 130 degrees C, and 140 degrees C) in order to reveal the effects of environmental factors such as temperature on the oxidative stability of the poppyseed oils analyzed. As a result, the activation energy values calculated through Arrhenius-type plots ranged between 85.95 and 103.56 kJ mol-1, enthalpy values between 82.86 and 100.17 kJ mol-1, and entropy values between - 2.80 and - 41.23 kJ mol-1. Unlike other extraction methods, the spectrum was detected at 1713 cm-1 in poppyseed oil obtained by using the hot-pressing method. Different extraction methods significantly altered the fatty acid composition and oxidative stability of the oils. In conclusion, even though the heat treatment applied during the extraction process increases oil yield, it negatively affects oil quality
Investigation of the Effect of Different Seed Flours on Gluten-Free Products: Baton Cake Production, Characterization, and TOPSIS Application
No full textThe present study aims to develop gluten-free product formulations by using different seed flours to determine their effectiveness in gluten-free products. For this purpose, a baton cake model was selected; the cake production process was conducted by adding hemp, okra, mustard, or coriander seed flours with rice flour at a ratio of 25% seed flour to 75% rice flour to prepare the cake batters. The physicochemical, textural, and sensory properties, as well as the baking behaviors of the resulting products, were determined. The TOPSIS method was used in the sensory analyses. With the addition of seed flours, a color change occurred in the inner and crust values of the baton cake samples. It was observed that the hardness value of the baton cake samples increased with the addition of seed flour. In the TOPSIS evaluation, which is a multi-criteria decision-making method, the most preferred product in the free baton cake samples was the cake with hemp seed flour added, while the least preferred product was the control group baton cake. According to the findings, it was concluded that the use of seed flours can be used as an alternative ingredient in the production of gluten-free baton cakes that celiac patients can consume in their diets
Farklı renk karabiber esansiyel yağların karakteristik özellikleri: ön işlem mikrodalga uygulamasının etkisi
No full textBu çalışmada, siyah ve yeşil renkli karabiber tohumlarından uçucu yağların ekstraksiyonunda mikrodalga ekstraksiyonu ile hidrodistilasyon yöntemi birlikte uygulanmış ve mikrodalga enerjisinin uçucu yağ verimi ve uçucu yağların biyoaktif bileşimi üzerine etkisi belirlenmiştir. Bu amaçla hidrodilasyon işlemi öncesi siyah ve yeşil renkli karabiber çeşitlerine 350 ve 500 W`lık farklı mikrodalga gücü uygulanmıştır. Mikrodalga gücününsiyah ve yeşil renkli karabiber uçucu yağ oranı ve bileşenleri üzerinde önemli etkileri olduğu belirlenmiştir. Çalışma sonucunda elde edilen karabiber yağlarının verimi 350 W’da sırasıyla %1,63 ve %2,56 olarak bulunurken 500W`da %2,59 ve %3,32 olduğu ve mikrodalga gücü arttıkça verimde artış olduğu tespit edilmiştir. Esansiyel yağların uçucu bileşenlerinin tanımlanması amacıyla gaz kromatografisi kütle spektrometresi (GC-MS) kullanılmıştır. Siyah ve yeşil renkli karabiber yağında baskın bileşenler trans-karyofilen, delta-3-karen, d- limonen, ?- fellandren, ?-pinen, ?-pinen, ? -kopaen, elemen, mirsen, ?-karyofilen, ?-humulen ve karyofilen oksit olarak tespit edilmiştir. Uygulanan mikrodalga gücü 350 W`dan 500 W çıkarıldığında monoterpen miktarında artış meydana gelirken seskiterpen miktarında azalma olduğu belirlenmiştir. Tüm bu bulgular değerlendirildiğinde, yenilikçi bir teknoloji olan mikrodalga tekniğinin ekstraksiyon sürecini hızlandırabilmesi ve artan yağ verimleri gibi olumlu sonuçları nedeniyle uçucu yağların eldesinde hidrodistilasyon öncesinde kullanım için uygun ve etkili bir yöntem olduğu düşünülmektedir
Influence of Heating on Thermal Stability of Essential Oils During Storage
No full text© 2022 Har Krishan Bhalla & Sons.Volatile oils are natural products with high antioxidant activity but their chemical composition and antioxidant activities may change due to the thermal storage conditions. In the present study, the changes in antioxidant activity and thermal stability of bay laurel, lemon peel, and orange peel essential oils stored at refrigerator temperature (4°C), room temperature (20°C), and elevated temperature (37°C) for 12 months were examined. In the determination of antiradical activity measured using DPPH method at the beginning of storage, the bay laurel essential oil (82.82%) showed a better inhibition percentage when compared to lemon (32.30%) and orange (46.52%) peel oils. During the storage, a decrease was observed in the antioxidant and antiradical activity values of the oils. The aromatic compositions of volatile oils were determined using GC/MS and the main components of volatile oils were found to be 1,8 Cineolene (50.4%) for bay laurel, d-limonene (80.1%) for lemon peel, and d-limonene (94.6%) for orange peel. At the end of this study, it was found that the change in the compositions of essential oil samples stored in the refrigerator was at a lower level, whereas significant changes were observed in both volatile compositions and antioxidant activity values of the samples stored at elevated temperatures. Moreover, it was also observed that the volatile oils obtained might form natural potential agents that can be used as antioxidant in food products
Impact of Pulsed UV Light on Listeria monocytogenes Decontamination and Biochemical Properties of Fermented Sliced Beef Sucuk
No full textTraditional fermented sucuk is one of the most commonly consumed fermented meat products in Turkey. During both production and post-production, sucuks can easily become contaminated with pathogenic microorganisms such as Salmonella, L. monocytogenes, and E. coli O157, originating from the slaughtered animal, the surfaces in the production environment, or workers. Pulsed UV (PUV) light is a next-generation preservation method that can be used against both chemical and thermal methods to eliminate contamination on food surfaces. PUV light is a technique that has the potential to be especially effective in eliminating microorganisms from ready-to-eat foods. In this study, the effect of PUV light applied at a wide range of energy doses on L. monocytogenes pathogens on the surface of sliced sucuk was investigated. The upper surface of the sucuk slices was contaminated with L. monocytogenes. Experimental samples were exposed to PUV light at distances of 5, 8, and 13 cm from the quartz window in the PUV light system for 5, 15, 30, 45, and 60 seconds. The energy range applied was between 4.35 and 98.78 J/cm². In samples treated for 60 seconds at distances of 5 cm and 8 cm from the light source, the number of L. monocytogenes was found to be below detectable levels. The highest microorganism density in sucuk samples was in the total mesophilic aerobic bacteria group (6.32 log10 cfu/g), followed by lactic acid bacteria (4.43 log10 cfu/g) and yeast-mold (3.29 log10 cfu/g). Coliform bacteria and Listeria monocytogenes were found at lower levels (5.58 log10 cfu/g). Furthermore, there was a decrease in the L*, a*, and b* color values in all experimental samples. Regarding lipid oxidation levels, an increase was detected in sucuk samples with high fat content, while no significant change was observed in samples with low fat content. The findings of this study confirm the efficacy of pulsed UV light as a disinfection method against hazardous pathogens such as Listeria monocytogenes. However, prolonged exposure and short-distance application of pulsed UV light were found to have significant impacts on the color characteristics of food products
Effects of Motivational Interviewing and an Education Programme Based on Watson's Theory of Human Caring on Adults Receiving Haemodialysis: Randomised Controlled Trial
No full textYangoz, Sefika Tugba/0000-0001-9711-2620Background: Effective haemodialysis management is crucial, and behavioural change interventions are essential for good haemodialysis self-management. However, no study explores the effects of Watson's theory such as the humanistic approach to behavioural change in haemodialysis.Aims: To evaluate the effects of motivational interviewing and an education programme based on Watson's theory on adherence to treatment, satisfaction and health-related quality of life (HRQOL) on haemodialysis.Methods: This study was conducted in Turkey. Intervention group received four sessions of motivational interviewing and an education programme based on Watson's theory, and the control group received routine care. The primary outcomes were adherence to fluid intake, diet and medication, attendance at haemodialysis sessions, satisfaction and HRQOL. The secondary outcomes were laboratory parameters.Results: Participants were randomly assigned to the intervention (n = 32) or the control group (n = 28). There were statistically significant between-group differences in adherence to fluid intake, diet and medication, and the kidney disease burden sub-dimension of HRQOL, with medium to large effect sizes. There was no difference in laboratory parameters. Participants showed high levels of satisfaction with this programme.Conclusions: This study provides evidence for nurses regarding Watson's theory-based programme in a haemodialysis population. Results will help nurses to develop and practice customised effective interventions for haemodialysis.The author(s) disclosed receipt of the following financial support for the research, authorship, and/or publication of this article: This study was funded by the Scientific Research Projects Coordination Unit with the Project number 'TDK-2018-3279' at Akdeniz University in Turkey.Akdeniz University in Turkey [TDK-2018-3279
Chemical characteristics and storage stabilities of different cold-pressed seed oils
No full textThe objective of the study was to evaluate the storage stabilities and chemical characteristics of cold-pressed seed oils, stored for a period of 12 months in a refrigerator (4 degrees C), at room temperature (20 degrees C), and at an elevated temperature (37 degrees C). The physicochemical and bioactivity properties of seed oils were investigated during storage. The total phenolic content and antioxidant activity for coriander seed oil (157.26 mg GAE/100 g; IC 50:560.47 mu g/mL) were higher than those of the others seed oils. The results showed that peroxide value, oxidative indices (K232 and K270), and p-anisidine values changed with the rise in temperature. In this study, it was demonstrated that the magnitude of oxidative deterioration in the samples was the highest when stored at 37 degrees C. Additionally, the storage time and temperature severely affected the shelf life of the oils
Extraction method affects seed oil yield, composition, and antioxidant properties of European cranberrybush (Viburnum opulus)
No full textEuropean cranberrybush (Viburnum opulus) seed oil is generating considerable interest in terms of rich nutrient composition and health benefits. Seed oil can be used in food, medicine as well as in cosmetics. Previous work has only focused on lipid content and composition by a conventional method. Our knowledge of V. opulus seed oil extraction and characteristics are largely based on very limited data. This paper presents a new approach on the impact of extraction techniques on oil yield, oil composition, antioxidant properties, and phenolic content of V. opulus seed oil. Physicochemical analyses, Fourier transfer infrared analysis (FTIR), and thermal behavior of oil extracts obtained through these techniques were also evaluated. The oil yield is optimized by using response surface methodology (RSM) design. The maximum oil yield was found as 77.7 % ultrasonic power, 5 g/100 mL solid/solvent ratio, and 10 min extraction time for ultrasound-assisted extraction (USAE). Besides, the highest yield of 7.35 %, was observed at the microwave power of 460, solid to solvent ratio of 10 g/100 mL and extraction time of 5 min for microwave-assisted extraction (MWAE). The strength of the FTIR band at 1743 cm-1 indicated that the total lipid content was found to be higher in MWAE compared with other extraction types. The extraction type did not alter the fatty acid composition and oil quality significantly but increased the oil yield. MWAE and USAE could be used as an alternative green extraction technique with increased oil yield without oil deterioration
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