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Allergens in Peanuts and Allergen Reduction Methods
(2022) Cengiz, Seyfullah; Akkaya, Murat Reis; Kola, Osman
Peanut allergens adversely affect the health and quality of life of millions of consumers worldwide. The seeds of the peanut plant (Arachis hypogaea L.) contain a number of allergens that trigger the production of specific IgE antibodies in allergy-prone individuals. Currently, 18 proteins found in peanuts are accepted as allergens. These allergens are named from Ara h 1 to Ara h 18. Ara h 2, Ara h 6 and Ara h 7 are from albumin, Ara h 1 and Ara h 3 are from globülin. Ara h is the abbreviation of Arachis hypogaea, the Latin name for peanut. A peanut allergy is a reaction that occurs shortly after eating to peanuts or peanut products. It has various symptoms that can go up to swelling of the tongue, itching of the palate, itching and burning in the throat, itching in the eyes and nose, nausea, vomiting, abdominal pain, shortness of breath, wheezing, bruising, chest pain, hives, low blood pressure and shock. In this review, the properties of peanut allergens and the methods of reducing the allergen effect will be reviewed.
Bioactive compounds and antioxidant potential in tomato pastes as affected by hot and cold break process
(Elsevier Sci Ltd, 2017) Kelebek, Haşim; Selli, Serkan; Kadiroglu, Pinar; Kola, Osman; Kesen, Songul; Ucar, Burcak; Cetiner, Basak
The effects of hot and cold break industrial tomato paste production steps on phenolic compounds, carotenoids, organic acids, hydroxy methyl furfural (HMF) and other quality parameters of tomato pastes were investigated in this study. Phenolic compounds, carotenoids, organic acids, and HMF analyses were performed with LC-DAD-ESI-MS/MS and LC-DAD-RID was used for the sugar analyses. Furthermore, the antioxidant capacities of tomato pastes were assessed via the DPPH and ABTS methods. The increase of phenol acids at the processing steps of cold break production method was higher than the hot break production method. According to PCA analyses, phenolic acids characterized cold break tomato pastes while hot break tomato pastes were characterized by flavanols and flavanones. The total amount of organic acids decreased with processing and the loss of organic acids was lower in cold break pastes. Heating and evaporation were determined as the most important processing steps in which the amount of different quality parameters change. (C) 2016 Elsevier Ltd. All rights reserved.
Characterization of the key aroma compounds in tomato pastes as affected by hot and cold break process
(Springer, 2018) Kelebek, Haşim; Kesen, Songul; Sönmezdağ, Ahmet Salih; Cetiner, Basak; Kola, Osman; Selli, Serkan
The popular flavor of tomato and its products are primarily due to a complex mixture of acids, sugars, amino acids, minerals, and volatile compounds. Within this mixture, the aroma of tomato and its products is an important attribute that greatly influences consumer acceptability and preference. In the present study, tomato and its two types of pastes, produced from hot and cold break methods, were subject to sensory profiling, aroma, and aroma-active compounds analysis. The key aroma compounds in tomato and its two types of pastes were characterized by application of direct solvent extraction with dichloromethane/solvent assisted flavor evaporation (SAFE), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) technique and aroma extract dilution analysis (AEDA). Fresh tomato and its paste volatiles were composed of alcohols, aldehydes, lactones, carboxylic acids, ketones, furans, esters, volatile phenols, 13-C norisoprenoid, terpene, and pyrrols. Via AEDA application, a total of 21 and 13 key odorants were detected in tomato and its pastes, respectively. In tomato pastes, lower numbers of aroma-active compounds than in fresh tomato were determined. The most important difference of aroma-active compounds in tomato and its pastes was hexanal, (Z)-3-hexenal, 2,3-butanediol, (Z)-3-hexenol, (E)-2-octenal, benzaldehyde, (E,Z)-2,6-nonadienal, methyl salicylate, -ionone, 5-penthyl-2-(5H)-furanone and eugenol was not detected in tomato paste samples. On the basis of flavor dilution (FD) factors obtained by AEDA, the most powerful aroma-active compounds were (Z)-3-hexenal (FD=512; green-grassy), 4-methyl-(5H)-furan-2-one (FD=512; fruity), -ionone (FD=512; floral-violet) in tomato; 6-methyl-5-hepten-2-one (FD=1024; green-leafy) in cold break tomato paste and furfural (FD=512; pungent) in hot break tomato paste. In the sensory analysis, the tomato paste produced with the cold processing method was more acclaimed in terms of color, smell, taste and fruity aroma than the paste produced via the hot processing method.
Depolama Süresi ve Sıcaklığının Düşük Şekerli Turunç Kabuğu Marmelatının Fizikokimyasal ve Mikrobiyolojik Özelliklerine Etkisi
(2024) Turgut, Demet Yıldız; Tanrıseven, Müslime; Yeğin, Arzu Bayır; Gölükcü, Muharrem; Tokgöz, Haluk; Kola, Osman
Bu çalışmada düşük şekerli turunç kabuğu marmelatının bazı fizikokimyasal ve mikrobiyolojik özellikleri üzerine depolama sıcaklığı ve süresinin etkisinin araştırılması amaçlanmıştır. Bu kapsamda şeker içeriği %30 azaltılmış ve yerine Steviol glikozit rebaudioside A (Reb A) ikame edilerek üretilmiş turunç kabuğu marmelatı iki farklı depolama sıcaklığında (5-6?/22-24?) 12 ay süre ile depolanmıştır. Depolama süresi boyunca suda çözünür kuru madde (SÇKM), pH, titrasyon asitliği (TA), su aktivitesi (aw) renk değerleri (L*, a*, b*, C* ve h°), 5-Hidroksimetilfurfural (HMF) ve toplam küf-maya analizleri gerçekleştirilmiştir. SÇKM değerleri 5-6? sıcaklıkta depolanan örneklerde artmış, 22-24?’de depolanan örneklerde ise depolama sonunda başlangıca göre %1,20 azalmıştır. Depolama başlangıcında 3,86 olan pH değeri 5-6?’depolama koşulunda 3,82’ye, 22-24? depolama koşulunda 3,83’e düşmüştür. Depolama sonunda su aktivitesi değerleri azalış gösterirken, titrasyon asitliği artış göstermiştir. Renk değerleri açısından incelendiğinde genel olarak depolama süresi boyunca marmelat örneklerinin L* ve hue açısı değerleri azalmış, a*, b* ve kroma değerleri artmıştır. HMF miktarı başlangıca göre depolama süresi boyunca artmış, bu artış 22-24?’de depolama sıcaklığında 57,53 kat, 5-6? sıcaklıkta 11,97 kat olarak gerçekleşmiştir. Depolama süresi içerisinde düşük şekerli turunç kabuğu marmelatında küf ve maya gelişimi gözlenmemiştir. Sonuç olarak, şeker içeriği %30 düşürülmüş turunç kabuğu marmelatının incelenen kalite parametreleri açısından 12 ay süre ile 5-6?’de muhafaza edilmesi tavsiye edilmektedir.
Domates Salçasının Endüstriyel Üretiminde İşlem Basamaklarının Aroma, Aroma-Aktif ve Biyoaktif Bileşenler Üzerine Etkileri
(2016) Kelebek, Haşim; Kola, Osman; Selli, Serkan; Kesen, Songül; Uçar, Burçak; Çetiner, Başak
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DÜŞÜK ŞEKERLİ TURUNÇ MARMELATI ÜRETİMİNDE REBAUDİOSİDE A KULLANIMININ ARAŞTIRILMASI
(2023) Turgut, Demet Yıldız; Tanriseven, Muslime; Yeğin, Arzu Bayır; Gölükcü, Muharrem; Tokgöz, Haluk; Kola, Osman
Bu çalışmada düşük şekerli turunç marmelatı üretiminde doğal tatlandırıcı olarak steviol glikozit Rebaudioside A (Reb A)’ nın kullanılabilirliğini ortaya koymak ve farklı formülasyonlarda üretilen marmelatların bazı kalite özelliklerini incelemek amaçlanmıştır. Bu kapsamda standart turunç marmelatı (kontrol) ve 15 farklı formülasyonda düşük şekerli turunç marmelatı üretilmiş ve bu ürünlerde fizikokimyasal ve duyusal analizler gerçekleştirilmiştir. Turunç marmelatlarının toplam kuru madde, suda çözünür kuru madde, pH ve titrasyon asitliği değerleri sırasıyla %44.11-78.30, 38.63-70.08 °Bx, 3.15-3.67 ve %0.09-0.28 olarak belirlenmiştir. Marmelat örneklerinde glikoz, fruktoz, sakkaroz, toplam şeker ve HMF içerikleri 20.35-20.61 g/100 g, 28.54-28.56 g/100 g, 20.70-20.75 g/100 g, 69.64-69.87 g/100 g ve 0.22-11.80 mg/kg aralığında bulunmuştur. Marmelat örneklerinin renk, lezzet, kıvam ve genel kabul edilebilirlik özelliklerini içeren duyusal analizleri hedonik test yöntemi ile gerçekleştirilmiştir. Genel kabul edilebilirlik açısından en fazla tercih edilen örneklerin suda çözünür kuru madde (SÇKM) içeriği % 25 azaltılmış 100 mg Reb A içeren marmelat, SÇKM’si %25 azaltılmış 150 mg Reb A içeren marmelat ve SÇKM’si %30 azaltılmış 100 mg Reb A içeren marmelat örnekleri olduğu tespit edilmiştir. Sonuç olarak SÇKM içeriği %25 ve 30 oranında azaltılmış, tatlandırıcı olarak 100 ve 150 mg Reb A içeren marmelat örneklerinin gerek fizikokimyasal gerekse duyusal özellikler bakımından üstün özellikler gösterdiği belirlenmiştir.
Effect of thermal processing on carotenoids of some orange juices
(WFL Publisher Ltd., 2015) Bozkir, Hamza; Kola, Osman; Duran, Hüseyin; Şimşek, Merve; Kelebek, Haşim
Thermal processing and its effects on the properties and components of orange juices has recently been investigated. Heat treatment-related changes on carotenoid composition and some properties important for fruit juice technology of native oranges (Kozan Yerli, Dörtyol Yerli, Finike Yerli and Alanya Dilimlisi) were searched in this study. With the effect of heat treatment (120 s at 70oC and 80oC, 15 s at 90oC), the decrease in ?-carotene content of Dörtyol Yerli orange was determined respectively as 45.06, 66.11 and 66.70%, in Alanya Dilimlisi orange respectively 32.10%, 33.79% and 37.76% and in Finike Yerli and Kozan Yerli oranges 10.62-28.18%. After the heat treatment (120 s at 70oC and 80oC, 15 s at 90oC) in orange juice the decrease in ?-carotene amount was found respectively as 23-55%, 32-65% and 52-88%. Approximately half amount of the identified and determined carotenoids (xanthophyll, zeaxanthin, ?-apo-8-carotenal, ?-cryptoxanthin, ?-cryptoxanthin, ?-carotene and ?-carotene) was ?-carotene (38.08-55.06%). There was a significant decrease in amounts of all detected carotenoids. © 2015, World Food Ltd. and WFL Publishers. All rights reserved.
Fatty acids, sterols and triglycerides composition of cold pressed oil from pomegranate seeds
(Innovhub Ssi-Area Ssog, 2021) Kola, Osman; Parildi, Erva; Akkaya, Murat Reis; Ozcan, Bahri Devrim; Mamur, Emrah; Turker, Burcak
Pomegranate seed oil (PSO) was obtained by cold pressing of seeds of pomegranate (Punica granatum L.) grown in Turkey. Total crude oil was obtained from pomegranate seeds on a 14.62% dry matter (DM) and it was determined to having a high content of polyunsaturated fatty acids (87.82%). The dominant fatty acid in pomegranate seeds was determined to be punicic acid (C18:3n-5; 9c, 11t, 13c) and it was found that it constitutes about 76.14% of the total fat content. It was observed that the total tocopherol content of PSO was 258.40 mg/100g and the main tocopherol was alpha-tocotrienol and the others were alpha-tocopherol (189.89 mg/100g) and gamma-tocopherol (53.14 mg/100g), respectively. The total sterol content of PSO was 930 mg/100g with a predominance of beta-sitosterol in our study and the beta-sterol content was 87.32%. The major triacylglycerols (TAG) in pomegranate seed oil were determined to be Stearic-Punicic-Punicic acid (SPuPu; 4.34%), Oleic-Punicic-Linoleic acid (OPuL; 1.10%) and Palmitic-Punicic-Linoleic acid (PPuL; 0.71%), respectively.
Fatty acids, sterols and triglycerides composition of cold pressed oil from pomegranate seeds
(INNOVHUB - Stazioni Sperimentali per l'Industria S.r.l - Area Oli e Grassi, 2021) Kola, Osman; Parildi, Erva; Akkaya, Murat Reis; Özcan, Bahri Devrim; Mamur, Emrah; Türker, Burçak
Pomegranate seed oil (PSO) was obtained by cold pressing of seeds of pomegranate (Puni-ca granatum L.) grown in Turkey. Total crude oil was obtained from pomegranate seeds on a 14.62% dry matter (DM) and it was determined to having a high content of polyunsaturated fatty acids (87.82%). The dominant fatty acid in pomegranate seeds was determined to be punicic acid (C18:3n-5; 9c, 11t, 13c) and it was found that it constitutes about 76.14% of the total fat content. It was observed that the total tocopherol content of PSO was 258.40 mg/100g and the main tocopherol was ?-tocotrienol and the others were ?-tocopherol (189.89 mg/100g) and ?-tocopherol (53.14 mg/100g), respectively. The total sterol content of PSO was 930 mg/100g with a predominance of ?-sitosterol in our study and the ?-sterol content was 87.32%. The major triacylglycerols (TAG) in pomegranate seed oil were determined to be Stearic-Punicic-Punicic acid (SPuPu; 4.34%), Oleic-Punicic-Lino-leic acid (OPuL; 1.10%) and Palmitic-Punicic-Linoleic acid (PPuL; 0.71%), respectively. © 2021, INNOVHUB - Stazioni Sperimentali per l'Industria S.r.l - Area Oli e Grassi. All rights reserved.
Fatty acids, triglycerides, tocol, and sterol contents of oils of some Moringa seed varieties
(Innovhub Ssi-Area Ssog, 2023) Kola, Osman; Gokalp, Smeyye; Parildi, Erva; Ozkul, Neslihan; Akkaya, Murat Reis; Cetin, Ali Emrah
Three moringa oliefera varieties (MOMAX 3, ODC and PKM-1) seeds were used in this study. The oil was extracted from the seeds of ODC, PKM1 and MOMAX 3 moringa varieties by cold press (CP) and the solvent extraction (SE) method. Fatty acids, triglycerides, tocols (tocopherols and tocotrienols) and sterol contents of moringa seed oils obtained by two different methods were determined and compared with one another. The crude oil yield was between 26.46 - 28.19% in solvent extraction and 24.20 - 26.30% in the cold press method. It was determined that the main fatty acid in moringa seed oils (ODC, PKM1 and MOMAX 3) was Oleic acid (63.31 - 70.04%). Other dominant fatty acids were determined to be palmitic acid (16:0) (5.59-7.26%), stearic acid (18:0) (5.37-5.89%), oleic acid (18:1 n9) (%63.31-70.04), arachidic acid (20:0) (2.67 - 3.71 %) and behenic acid (22:0) (3.82 5.73%). It was determined that the main triglyceride in moringa seed oils was triolein (000; 35.63 - 36.50%), the main sterol was [3-Sitosterol (39.04 - 42.11 %) and the main tocopherol was a-tocopherol (15.88 -18.91 pg/g).
Fatty acids, triglycerides, tocol, and sterol contents of oils of some Moringa seed varieties
(INNOVHUB - Stazioni Sperimentali per l'Industria S.r.l - Area Oli e Grassi, 2023) Kola, Osman; Gökalp, Sümeyye; Parıldı, Erva; Özkul, Neslihan; Akkaya, Murat Reis; Çetin, Ali Emrah
Three moringa oliefera varieties (MOMAX 3, ODC and PKM-1) seeds were used in this study. The oil was extracted from the seeds of ODC, PKM1 and MOMAX 3 moringa varieties by cold press (CP) and the solvent extraction (SE) method. Fatty acids, triglycerides, tocols (tocopherols and tocotrienols) and sterol contents of moringa seed oils obtained by two different methods were determined and compared with one another. The crude oil yield was between 26.46-28.19% in solvent extraction and 24.20-26.30% in the cold press method. It was determined that the main fatty acid in moringa seed oils (ODC, PKM1 and MOMAX 3) was Oleic acid (63.31-70.04%). Other dominant fatty acids were determined to be palmitic acid (16:0) (5.59-7.26%), stearic acid (18:0) (5.37-5.89%), oleic acid (18:1n9) (%63.31-70.04), arachidic acid (20:0) (2.67-3.71%) and behenic acid (22:0) (3.82-5.73%). It was determined that the main triglyceride in moringa seed oils was triolein (OOO; 35.63-36.50%), the main sterol was ?-Sitosterol (39.04-42.11%) and the main tocopherol was ?-tocopherol (15.88-18.91 µg/g). © 2023, INNOVHUB - Stazioni Sperimentali per l'Industria S.r.l - Area Oli e Grassi. All rights reserved.
Gundelia L. (Kenger) Cinsinin Türkiye İçin Revizyonu
(2023) Armağan, Metin; Vitek, Ernst Paul; Miski, Mahmud; Tan, Nur; Zare, Golshan; Tugay, Osman; Kola, Osman
Gundelia tournefortii L. uzun bir süre tek türlü bir cins olarak değerlendirilmesine rağmen, son yıllarda çoğunluğu Türkiye'den yeni türlerin bilim dünyasına tanıtılmasıyla dünyada toplam tür sayısı 18'e, takson sayısı ise 19'a yükselmiştir. Bu projeyle cinsin taksonomisinin aydınlatılması amaçlanmıştır. Bu proje kapsamında 2020-2022 yılları arasında yürütülen arazi çalışmalarında, 262 farklı lokasyon kayıt altına alınmıştır. Morfoloji incelemeleri stereo mikroskop ile yapılmıştır. Gundelia cinsine ait moleküler çalışmalar DNA ekstraksiyonu, ITS (İç Transkrib Boşluklar), trnL-trnF, matK, rpl32 ve trnH-psbA gen ve genler arası bölgelerin çoğaltılması ve dizileme çalışmaları şeklinde yürütülmüş ve elde edilen DNA dizilerinin filogenetik analizleri yapılarak taksonların evrimsel akrabalık ilişkileri belirlenmiştir. Taksonların polen ve tohum yüzeyleri ışık mikroskobunda ve taramalı elektron mikroskobunda (SEM) incelenmiştir. Örneklerde epidermis, yaprak, gövde ve kök anatomileri elle alınan kesitlerde ikili boyama ile çalışılmıştır. Kromozom çalışması için çimlendirilen tohumların kök uçları kimyasal işlemlerden geçirilip 4% Hematoxilin ile boyanarak ezme yöntemi ile preparatları hazırlanmıştır. Fitokimyasal analizlerde tüm türlerin DCM ve MeOH ekstreleri İTK yöntemi ile ayrı ayrı karşılaştırılarak kimyasal içerikleri açısından gruplandırılmıştır. En zengin kimyasal içeriği gösteren türün DCM ve MeOH ekstreleri üzerinde kromatografik yöntemler kullanılarak izolasyon çalışmaları yapılmıştır. İzole edilen saf bileşiklerin yapıları UV, IR, 1H, 13C NMR, 2D NMR yöntemleri ve HR-MS kullanılarak aydınlatılmıştır. Yapıları aydınlatılan bu bileşiklerin diğer Gundelia türlerinin bileşimde olup olmadıkları ise LC-MS/MS ile araştırılmıştır. Tohum yağları ve besin değerlerini tespit etmek için tohum yağları analiz edilerek, içeriği (Sterol, tokoferol, toplam antioksidan, toplam fenolik madde, iyot sayısı, ham yağ miktarı, serbest yağ asitliği, protein miktarı, nem miktarı, kırılma indisi tayinleri ve yağ aside kompozisyonu, renk analizleri) belirlenmiştir. Gundelia (Kenger) türlerinin halk arasındaki kullanımı, yüz yüze görüşmeler ile tespit edilmiştir. Morfolojiye dayalı çalışmalar sonucunda; G. cilicica, G. cappadocica, G. purpurascens ve G. siirtica sinonim olmuş, G. tehranica Türkiye için yeni kayıt olarak verilmiştir. Ayrıca türler için tayin anahtarı oluşturulmuştur. Böylece G. anatolica, G. armeniaca, G. asperrima, G. colemerikensis, G. dersim, G. glabra, G. komagenensis, G. mesopotamica, G. munzuriensis, G. rosea, G. tehranica, G. tournefortii, G. vitekii ve yeni bir tür (G. pumilio) olmak üzere 14 takson geçerli türler olarak kabul edilmiştir. Filogenetik analizler sonucunda G. anatolica, G. asperrima ve diğerleri olmak üzere üç grup ortaya çıkmıştır. Gundelia türlerinin anatomilerinde halka benzeri iletim demetleri, lateks üreten ve depolayan salgı kanalları, farklı tipte ve yoğunlukta kristaller mevcuttur. Gundelia cinsinde polen taneleri monad, küremsi veya basık küremsi, trikolporat, genelde ekvatoral eksen polar eksenden hafif uzundur. Sekzin ve nekzin ayırt edilememekte, ekzin süslemeleri echinate, microreticulate'tır. Meyve yüzeyi tüysüz ve pürüzsüz (smooth) görüntüye sahiptir, fakat SEM de mikroretikulat bir yapı görülmektedir. Gundelia türleri 2n=18 kromozoma sahip ve bazı türlerde miksoploidi gözlemlenmiştir. Tohumlar yüksek oranda doymamış yağ asitleri, steroller ve tokoferoller içermektedir. Gundelia türlerinde klorojenik asit, kafeik asit gibi fenolik asitlerin genel olarak yüksek oranlarda bulunduğu tespit edilmiştir. Bunun yanında, homogenistik asit, apigenin, krizoeriol ve naringenin tüm ekstrelerde az veya çok oranda bulunmaktadır. Halk arasında kullanımı yaygın ve ekonomik öneme sahiptir.
HPLC Determination of Carotenoid, Organic Acid, and Sugar Content in Pepino (Solanum muricatum) Fruit During the Ripening Period
(Springer, 2015) Kola, Osman; Simsek, Merve; Duran, Huseyin; Bozkir, Hamza
[Abstract Not Available]
Materials and methods used in microencapsulation of probiotic microorganisms
(2024) Gümüşsoy, Sinem; Tosun, Fatih; Kola, Osman
Objective: Probiotic microorganisms which constitute an important part of functional foods are living creatures that have been proven to benefit human health. However, most of the time they lose their vitality entirely or partly before reaching the human gastrointestinal system due to the various degenerative processes that they are exposed to during food production stages. Those who have been able to maintain their vitality are exposed to destructive bioprocesses in the digestive system. Conclusion: It is possible to provide the probiotic microorganisms to reach the target point by maintaining their vitality at an optimum level utilizing the microencapsulation method which we could consider as a technological packaging process. In this study, information is given about microencapsulation methods applied to probiotic microorganisms and the coating materials used.
New chromosomal data, karyotype asymmetry and polyploid variations of some Gundelia (Asteraceae) species from Turkey
(Firenze University Press, 2023) Martin, Esra; Armağan, Metin; Eroğlu, Halil Erhan; Doğru-Koca, Aslı; Tugay, Osman; Zare, Golshan; Kola, Osman
The genus Gundelia is currently represented with 18 species, of which 16 are in Turkey. In genus Gundelia, the chromosomal data were reported from 12 species. In the present study, it is aimed to eliminate the deficiencies in the knowledge about chromosomal data of Gundelia species. In Genus Gundelia, only a single chromosome number had been detected as 2n=18 so far. The chromosome numbers of four species were reported here for the first time: G. armeniaca, G. cappadocica, G. siirtica, and G. tehranica. In addition, the polyploidy in the genus was rare and G. anatolica was identified as the first polyploid species. All karyotypes except G. tehranica were symmetrical, consisting of metacentric and submetacentric chromosomes. Secondary constrictions were observed in the distal regions of the long arms of the longest metacentric and submetacentric chromosomes. Thus, the chromosomal data of all Turkish Gundelia species were completed. In conclusion, the present study presented new data into the karyological records relating the karyotype evolution and interspecific relations of genus Gundelia. © 2023 Esra Martin,.
Production Methods of D-Allulose
(Sidas Medya A.S., 2022) Parıldı, Erva; Kola, Osman
Rare sugars are of great interest as alternative sweeteners because they are beneficial for human health and have a high industrial value. The existence of rare sugars in nature in very limited quantities has encouraged studies to convert common sugars obtained from plants into rare sugars by enzymatic, chemical or other methods. D-allulose, which has a very important place among rare sugars, is a sugar that stands out with its low calorie and sweetness very close to sucrose. It has the ability to regulate many biological functions such as lowering blood glucose level, improving insulin resistance, reducing fat accumulation in the body and reducing fever, as well as having high solubility and positive effects on food tissue, making the use of this sugar more efficient in food processing. D-allulose is known as "indigestible carbohydrate". It occurs naturally in many fruits and beverages and some cereal products. Today, D-allulose can be produced in many ways such as plant extraction, chemical synthesis, enzymatic conversion and can be safely used in the production of some foodstuffs. In this review, D-allulose production methods are presented, differences in these methods and their advantages and disadvantages are compared to each other. © 2022 by the Author(s).
Pul Kırmızıbiberde (Capsicum annuum L. ) Aflatoksin B1 Oranının Yakın Kızılötesi Spektroskopi (NIRS) İle Belirlenmesi
(2016) Akkaya, Murat Reis; Kola, Osman; Yörükoğlu, Tarık; Ançel, Tuğberk
Bu araştırma kırmızı pul biberde (Capsicum annuum L.) aflatoksin B1 oranının Yakın Kızılötesi Spektroskopi (NIRS) yardımıyla belirlenmesi amacıyla yürütülmüştür ve ülkemizde bu konuda yapılan ilk araştırma olması sebebiyle de önemlidir. Numunelerin spektrumları Foss NIRSystem XDS Rapid Content Analyzer yakın kızılötesi cihazı kullanılarak belirlenmiştir. Materyal olarak Kahramanmaraş Ticaret Borsası'nın pul biber üreticilerinden temin ettiği 15 adet kırmızı pul biber numunesi kullanılmıştır. NIRS'da kalibrasyon eşitliği üretmek için kırmızı pul biber numunelerinde yüksek performanslı sıvı kromatografisi (HPLC) kullanılarak referans aflatoksin B1 değerleri belirlenmiştir. Araştırma sonucunda, kırmızı pul biber numunelerinde aflatoksin B1 oranının 0.29-1.59 ppb arasında değiştiği saptanmıştır. Referans yöntem ile NIRS okumaları arasında elde edilen kalibrasyon belirleme katsayısı (RSQ) aflatoksin B1 oranında 0.861 olarak hesaplanmıştır. Elde edilen bulgular, NIRS yönteminin kırmızı pul biberde aflatoksin B1 oranlarının belirlenmesinde hızlı ve etkili bir yöntem olabileceğini göstermiştir.
Quantitative determination of phenolic compounds using LC-DAD-ESI-MS/MS in cv. Ayvalik olive oils as affected by harvest time
(Springer, 2017) Kelebek, Haşim; Selli, Serkan; Kola, Osman
The purpose of this study was to evaluate and compare the effects of early (EHVOO) and late harvest (LHVOO) dates on phenolic composition of virgin olive oils (VOO) from the Ayvalik (Edremit) variety. Liquid chromatography combined with a diode array detector and ion spray mass spectrometry in the tandem mode (LC-DAD-ESI-MS/MS) with negative ion detections was used for identification of phenolic compounds in the VOOs. A total of 14 phenolic compounds were identified and quantified in VOOs, including phenolic alcohols (2), phenolic acids (4), secoiridoids (5), and flavonoids (3). Secoiridoids followed by phenolic alcohols and flavonoids were the most abundant compounds of the VOOs. Among secoiridoids 3.4-DHPEA-EDA and 3.4-DHPEA-EA were the most dominant compounds. The antioxidant capacity of VOOs was determined by two different methods, including DPPH and ABTS. The antioxidant capacity of LHVOO was found to be higher than that of EHVOO. Additionally, significant linear correlation was confirmed between the phenolic content and antioxidant capacities of VOOs.
Recombinant D-tagatose 3-epimerase production and converting fructose into allulose
(Wiley, 2022) Parildi, Erva; Kola, Osman; Ozcan, Bahri Devrim; Akkaya, Murat Reis; Dikkaya, Elif
In this study, D-tagatose 3-epimerase gene was amplified from Escherichia coli JM109 by PCR and re-cloned into E. coli JM109 using HincII digested pUC18 cloning vector. Digestion of recombinant plasmid by HincII and PCR amplification of the gene from recombinant plasmid produced 789 bp gene band on agarose gel which indicated the gene integration. The host cell was grown in a shaking incubator at 37 degrees C for 24 hr and then the optical density (OD) of the cells was measured in a spectrophotometer at 600 nm wavelengths. When the OD600 value reached 0.61, the protein expression was induced by the addition of 0.1 mM IPTG into the growth medium. Through His-select gel column purification, highly purified and stable DTE protein was produced. The conversion rate of D-fructose into D-allulose was determined by HPLC. The native and recombinant enzymes could effectively convert D-fructose into D-allulose with a turnover ratio of 20.76%. Novelty impact statement A recombinant enzyme, D-tagatose 3-epimerase, was produced and D-fructose was converted into D-allulose using this recombinant enzyme.
The influence of sowing dates on the oil content and fatty acid composition of standard, mid-oleic and high-oleic types of sunflower (Helianthus annuus L.)
(Soc Brasileira Ciencia Tecnologia Alimentos, 2019) Akkaya, Murat Reis; Cil, Abdullah; Cil, Ayse Nuran; Yucel, Hatice; Kola, Osman
This study aimed to determine the oil ratios and fatty acid compositions of sunflowers grown in the warm climate of the Cukurova region at different sowing dates. It was found that the crude fat ratios of standard, mid-oleic and high-oleic sunflower types were 42.57%, 39.35% and 39.07%, respectively. Crude oil ratios of high-oleic and mid-oleic sunflower types were significantly decreased (p<0.05) at SD4 (sowing date 4, May 30th). The oleic acid contents in standard, mid-oleic and high-oleic sunflower types were found to be 60.08%, 74.35% and 88.1%, respectively. The oleic acid ratios of standard sunflower types were determined to be significantly lower at SD1 (April 15th) (p<0.05). The results show that it is more appropriate to sow the sunflowers between SD1 and SD2 (15 April to 30 April) in terms of producing the required oil and oleic acid contents. Also, both oil ratios and fatty acid compositions can change according to the sowing dates.

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