Vegetables; in terms of vitamins, nutritional fiber, phenolic component and mineral matter has an important role in human nutrition. There are many species of purple-red vegetables, some of which are well-known, such as red beet (Beta vulgaris), black carrot (Daucus carota ssp. sativus var. atrorubens Alef), black radish (Raphanus sativus L. var. niger), purple cabbage (Brassica oleracea
L. var. capitata f. rubra). Purple or red vegetables have higher antioxidant potential compared to
other vegetables, which have many beneficial properties such as antimicrobial, antifungal, antiinflammatory and liver protection. Each of vegetables which is black carrot, beetroot, black radish and purple cabbage contains p-coumaric acid, betaxanthin, ellagic acid and indole-3-carbinol respectively. In this study, Antifungal effect of ethanol extracts obtained from red beet, black carrot,
black radish which are inner and peel part, purple cabbage against 7 different subspecies of Penicillium, 6 different subspecies of Aspergillus and Mucor racemosus, Botrytis cinerea, Geotrichum candidum, Cladosporium claudosporioides, Rhizopus nigricans species were
determined by using disk diffusion method. As a consequence; it was determined that 7 different
samples had antifungal effect on 18 different mold species at various rate. The highest antifungal effect was observed with 23.05±0.05 mm zone diameter against A. fumigatus in black radish inner part ethanol extract. This value was pursued by red beet inner part ethanol extract against M.
racemosus with 21.44±0.12 mm zone diameter. It was concluded that the lowest antifungal effect
on mold species except for P. citrinum, P. solitum and B. cinerea in purple cabbage extract.
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In this study, some physical, chemical and sensory properties of vinegar produced from hawthorn (Crataegus tanacetifolia) by
conventional method were investigated. According to the results of the analyses performed, dry matter, pH, total acidity, ash and
conductivity values were determined to be 2.08±0.09%, 2.69±0.08, 20.49±0.13 g/L, 2.2±0.10 g/L and 1.36±0.08 μS/cm, respectively.
As a result of the alcohol analysis performed after 9 months of storage, no alcohol was detected in the samples. Furthermore, total
antioxidant activity and total phenolic content in vinegar samples were determined to be 86.23±8.12 μg trolox equivalent (TE)/mL
and 751.11±15.71 mg gallic acid equivalent (GAE)/L, respectively. In hawthorn vinegar samples, it was determined that the brix value
was 2.24±0.07, density was 1.018±0.02 g/cm3
, mean color values; L* values were 27.80±0.51; a* values were 1.33±0.04 and b*
values were -0.30±0.13. 47.30±0.76 ppm Na, 3.38±0.04 ppm Mg, 197.14±3.50 ppm K, 2.59±0.47 ppm Ca, 83.20±0.43 ppm P,
0.42±0.01 ppm Fe, 0.02±0.01 ppm Cu, 0.33±0.00 ppm B, 0.18±0.00 ppm Zn, 0.75±0.01 ppm Al, 0.02±0.00 ppb Cr, 4.42±0.01 ppb Sn
were found in hawthorn vinegar, which is rich in mineral content. According to the sensory analysis results, it was determined that the
color scores of vinegar samples were 7.20±0.28, the aroma value was 6.25±0.32, the odor value was 6.75±0.37, the appearance value
was 6.25±0.22, and the general appreciation value was 7.25±0.53.
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In this study, some physical, chemical and sensory quality properties of vinegar produced from Iranian mazafati date (Phoenix
dactylifera L.) by conventional method were investigated. At the end of the study, brix (°Brix), density (g/cm3) and color (L*, a*, b*)
values were determined to be 3.63±0.07, 1.014±0.05, L* (27.50±0.87), a* (1.58±0.29) and b* (1.61±0.17), respectively. Furthermore,
it was determined that the mean conductivity value was 4.92±0.04 μS/cm, pH was 3.44±0.05 and total acidity was 11.88±0.12 g/L.
The total antioxidant and total phenolic content values of the samples were determined to be 103.42±6.43 μg trolox equivalent
(TE)/mL and 231.37±44.44 mg gallic acid equivalent (GAE)/L, respectively. Nevertheless, the presence of alcohol was not detected in
any of the samples after six months of storage. The mineral material contents of date vinegar samples were determined as K
(163.25±0.67 ppm), P (39.43±0.50 ppm), Na (31.68±0.08 ppm) and Ca (9.63±0.18 ppm), respectively. The sensory analysis scores of
the samples were given by the panelists as follows: color (6.75±0.35), aroma (5.25±0.41), odor (3.75±0.27), appearance (6.75±0.15)
and general appreciation (6.45±0.52). Carotenoids, phytosterols, B-group vitamins, and phosphorus in the composition of date vinegar
produced by conventional method are known to be extremely useful components for human health. Furthermore, it is considered that
date vinegar can be useful for the prevention of various diseases (cholesterol-lowering, antioxidant properties, cancer, diabetes and
cardiovascular diseases) due to bioactive components it contains.
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In this study, chemical, physical and sensory quality properties of vinegar produced from cactus fruit (Opuntia ficus-inidica L.) by
conventional method were investigated. At the end of the study, it was determined that dry matter values were 1.13±0.11%, total
acidity was 16.15±0.21 g/L, pH was 3.06±0.04 and conductivity was 1.90±0.09 μS/cm. The total phenolic and antioxidant values of
the samples were determined to be 731.11±39.28 mg gallic acid equivalent (GAE)/L and 49.71±4.85 μg trolox equivalent (TE)/mL,
respectively. Density, brix, and color (L*, a*, b*) values were determined to be 1.023±0.11 g/cm3
, 1.28±0.09 °Brix, L* (28.98±0.56),
a* (2.23±0.41) and b* (-1.60±0.36), respectively. Nevertheless, the presence of alcohol was not detected in any of the samples after
nine months of storage. The mineral material contents of cactus vinegar samples were determined as Na (38.48±0.07 ppm), Mg
(15.35±0.91 ppm), K (354.46±2.91 ppm), Ca (14.11±0.83 ppm), P (20.4±0.16 ppm), Fe (0.19±0.00 ppm), B (0.36±0.00 ppm), Mn
(0.32±0.00 ppm), Zn (0.10±0.00 ppm), Al (0.14±0.00 ppm), Cu (0.01±0.00 ppm), Sn (7.17±0.06 ppb). The sensory analysis scores of
the samples were given by the panelists as follows: appearance (6.01±0.42), odor (7.25±0.81), aroma (6.75±0.23), color (5.75±0.45)
and general appreciation (6.85±0.53). The results obtained were compared with apple cider vinegar which is the most consumed type
of vinegar all over the world. Based on the results, cactus vinegar produced from cactus fruit by conventional method can be
considered as a new type of vinegar, which is functional and useful for human health.
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This study aimed to determine the antibacterial effects of Çiriş (Asphodelus aestivus Brot.) on eight important food-borne pathogenic
bacteria by the disc diffusion method. The highest inhibition effect was determined on Escherichia coli with a 15.63 mm zone
diameter, followed by, Staphylococcus aureus (14.78 mm), Listeria monocytogenes (10.72 mm), Shigella flexneri (10.06 mm),
Enterobacter aerogenes (9.22 mm) and Enterococcus feacalis (8.15 mm) (P<0.05). On the other hand, Çiriş showed the lowest
inhibition effect on Salmonella Typhi and Salmonella Typhimirium, with 7.28 and 6.42 mm zone diameters, respectively. Comparing
the data obtained to the effects of the standard antibiotics on the same pathogens, it was found that Escherichia coli were susceptible
while Staphylococcus aureus and Shigella flexneri were moderately susceptible to the ethanol extract of Çiriş. On the other hand, it
was determined that Salmonella Typhi, Listeria monocytogenes, Enterococcus feacalis, Salmonella Typhimirium, and Enterobacter
aerogenes exhibited resistance.
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There are many natural growth area in Turkey and utilizability is increasingly in different areas. Berry
fruits involve several species such as grape (Vitis spp.), currant (Ribes spp.), rosehip (Rosa spp.),
strawberry (Fragaria spp.), raspberry (Rubus spp.), pomegranate (Punica spp.), blackberry (Rubus
spp.), bilberry (Vaccinium spp.), mulberry (Morus spp.) and cornelian cherry (Cornus spp.). Berries are
soft fruits that turn from red to blue or black. They contain a good source of vitamins and minerals, and
they have various phytochemical compositions that relevant to consumer health. Different varieties of
berries contain quite variable concentrations of ascorbic acid, folic acid, anthocyanin, flavonol, ellagitannins and many diversity of hydroxybenzoic acid. Berries have antioxidant, antimicrobial, antifungal and anticarcinogenic properties due to rich content of phytochemical. In this study, Antifungal effect of ethanol extracts obtained from strawberry, raspberry, pomegranate, blackberry, bilberry, mulberry and cornelian cherry against 7 different subspecies of Penicillium, 6 different subspecies of Aspergillus and Mucor racemosus, Botrytis cinerea, Geotrichum candidum, Cladosporium claudosporioides, Rhizopus nigricans species were determined by using disk diffusion method. As a result of the research; It was determined that 9 different samples had antifungal effect on 18 different mold species at various rate. The highest antifungal effect was observed with 24.65
milimeter zone diameter against Mucor racemosus in pomegranate peel extract. This value was followed by blackberry extract against Penicillium glaucum and Penicillium chrysogenum with 20.54 and 20.03 milimeter zone diameter, respectively. It was concluded that the lowest antifungal effect on mold species apart from Aspergillus flavus in blue bilberry extract.
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Bu çalışmada, Afyonkarahisar ili ve çevresinde yaşayan halk tarafından gıda olarak tüketilen acıgünek, bici bici, sığır kuyruğu ve
ekşimenin antioksidan ve antimikrobiyal özelliklerinin belirlenmesi amaçlanmıştır. Araştırma sonucunda DPPH Serbest Radikal
Giderme Aktivitesi (%) ve Toplam fenolik madde miktarı en fazla % 52.46± 1.25 ve 0.55±0.60 GAE mM değer ile ekşimende
(Galium verum) olduğu saptanmış, bunu % 52.46± 1.25 ve 0.55±0.60 GAE, mM değerler ile Bici bici’nin (Polygonum cognatum)
takip ettiği belirlenmiştir. Yapılan antimikrobiyal aktivite testleri sonucunda ise; en fazla antimikrobiyal etkinin yine ekşimen
tarafından gösterildiği, Escherichia coli’ye karşı 28±0.02 ve Listeria monocytogenes’e karşı 26±0.00 mm zon çapı oluşturduğu tespit
edilmiştir. Ekşimenin bu bakteriler üzerindeki MIC ve MBC değerleri ise sırasıyla; 24 ve 48 μg/mL olarak belirlenmiştir.
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Bu çalışmada beş farklı baharatın etanol ekstraktları keçiboynuzu çekirdeğinden elde edilen gamla kaplanmış kaşar peynirleri 28 gün
boyunca depolanmış ve bu süre boyunca örneklerin mikrobiyolojik ve duyusal değerlerindeki değişimleri incelenmiştir. Depolama süresi
sonunda tüm örneklerin mikroorganizma sayıları artış göstermiştir (P<0.05). Farklı bitki ekstraktları ilavesi ile kaplanan örneklerin toplam
aerobik mezofil bakteri ve psikrofilik bakteri sayılarının, kontrol numunesine kıyasla, ortalama 1 log, maya küf sayılarının ise, ortalama
3.5 log daha düşük olduğu tespit edilmiştir (P<0.05). Depolama sonunda en düşük toplam aerobik mezofilik bakteri (4.98 log kob/g),
psikrofilik bakteri (2.81 log kob/g) ve maya küf sayısının (4.59 log kob/g) tarçın ekstraktı içeren gamla kaplanmış kaşar peynir
numunelerinde olduğu belirlenmiştir. Ayrıca depolama süresi boyunca örneklerimizin hiç birisinde toplam koliform grup ve
Staphylococcus aureus türü bakteri gelişimi tespit edilmemiştir. Yapılan duyusal analiz sonuçlarına göre kontrol numunesi hariç tüm
örneklerin genel beğeni puanları, ilk 15 gün süresince artış göstermesine karşın, depolama sonunda azalmıştır (P<0.05). 28 günlük
depolama süresi sonucunda en fazla beğenilen örnekler 6.80 genel beğeni puanı ile biberiye ekstraktı ile kaplanan peynir numuneleri
olmuştur (P<0.05).
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Bu çalışmada, Afyonkarahisar ili halk pazarlarında tam yağlı süzme ya da kese yoğurdu olarak satışa sunulan konsantre
yoğurtlardan farklı zamanlarda (mart ve eylül ayları arasında) alınan 50 adet örneğin, kimyasal ve mikrobiyolojik
kalitelerinin Türk Gıda Kodeksi, Fermente Süt Ürünleri Tebliği’nde belirtilen kriterlere uygunluğunun araştırılması
amaçlanmıştır. Örneklerin ortalama pH, titrasyon asitliği, yağ, kuru madde ve protein içeriği değerleri sırasıyla
3.51±0.36, %2.09±0.11, %5.36±0.14, %23.88±2.17 ve %6.14±1.08 olarak bulunurken, ortalama toplam aerobik
mezofilik bakteri, toplam aerobik psikrofilik bakteri, toplam koliform grup bakteri, maya/küf, laktik asit bakteri sayıları ile
Staphylococcus aureus sayıları ise; 4.87±0.92, 3.01±0.61, 2.69±0.16, 4.64±0.14, 5.67±0.38 ve 2.59±0.28 log kob/g
olarak tespit edilmiştir. Ayrıca, örneklerin %16’sında (8 adedinde) Escherichia coli ve %12’sinde (6 adedinde) ise
Salmonella spp. gelişimi belirlenmiştir. Araştırmada elde edilen sonuçlara göre; süzme yoğurt numunelerinin %26’sı
protein, %14’ü yağ içeriği, %100’ü maya/küf, %38’i toplam koliform grup bakteri sayısı, %14’ü Staphylococcus aureus
sayısı, %16’sı Escherichia coli ve %12’si de Salmonella spp. varlığı açısından ilgili tebliğlerde belirtilen kriterlere
uymadığı tespit edilmiştir.
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Bu çalışmada, siyah (Ficus carica) ve beyaz incir (Ficus alba) türlerinden elde edilen incir sütlerinin, bazı gıda kaynaklı patojen
bakteri ve küf türleri üzerindeki antibakteriyel ve antifungal etkilerinin belirlenmesi amaçlanmıştır. Araştırma sonucunda en fazla
antibakteriyel etki siyah incirin sütünde 17.95 mm zon çapı ile Escherichia coli üzerinde olduğu, buna karşın en düşük etkinin ise;
beyaz incirin sütünde 9.25 mm zon çapı ile Staphylococcus aureus’ a karşı olduğu belirlenmiştir (P<0.05). En yüksek antifungal etkiyi
ise; yine siyah incirin sütünde 19.25 mm zon çapı ile Rhizopus nigrificans’a karşı göstermiştir. Bunu sırasıyla 17.20 ve 16.72 mm zon
çapları ile Aspergillus flavus ve Mucor racemosus’ un izlediği belirlenmiştir (P<0.05). En düşük antifungal etki ise; beyaz incir
sütünde 8.92 mm zon çapı ile Mucor rasemosus üzerinde gösterdiği tespit edilmiştir (P<0.05). Ayrıca çalışma soncunda; siyah incir
sütününün beyaz incir sütüne kıyasla daha yüksek antibakteriyel ve antifungal etkisinin olduğu ortaya konulmuştur (P<0.05).
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