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  1. Article ; Online: Effects of Different Drying Methods and Temperature on the Drying Behavior and Quality Attributes of Cherry Laurel Fruit

    Fatma Turkmen / Salih Karasu / Ayse Karadag

    Processes, Vol 8, Iss 761, p

    2020  Volume 761

    Abstract: This study aimed to investigate the effect of different drying methods and drying temperature on the drying kinetics, total bioactive compounds, phenolic profile, microstructural properties, rehydration kinetics, and color change of cherry laurel fruit. ... ...

    Abstract This study aimed to investigate the effect of different drying methods and drying temperature on the drying kinetics, total bioactive compounds, phenolic profile, microstructural properties, rehydration kinetics, and color change of cherry laurel fruit. For this aim, hot air drying (HAD), ultrasound-assisted vacuum drying (USV), and freeze-drying (FD) were conducted on drying of cherry laurel. HAD and USV were conducted at 50, 60, and 70 ℃. Drying times of the samples were 1980, 1220, and 770 min for HAD at 50, 60 and 70 ℃, and 950, 615, and 445 min at 50, 60, and 70 ℃, respectively, for USV. The total bioactive compound was significantly affected by both drying methods and temperature ( p < 0.05). FD exhibited the highest total phenolic (TPC), total flavonoid (TFC), total anthocyanin (TAC), and antioxidant capacity value USV showed a higher amount of bioactive compounds than those of HAD at the same drying temperature. The content of total bioactive compounds significantly increased as the temperature increased for both HAD and USV ( p < 0.05). The chlorogenic acid was identified as a major phenolic, and its amount significantly depended on drying methods ( p < 0.05). SEM images described the surface characteristic of dried samples. HAD dried products showed higher shrinkage compared to FD and USV. All drying methods significantly affected the total color difference (ΔE) values ( p < 0.05). This study proposed that USV could be as an alternative method to HAD due to higher bioactive compounds retention and rehydration ratio, shorter drying time, less color change, and shrinkage formation.
    Keywords ultrasound-assisted vacuum drying ; microstructure ; rehydration ; SEM ; Chemical technology ; TP1-1185 ; Chemistry ; QD1-999
    Subject code 660
    Language English
    Publishing date 2020-06-01T00:00:00Z
    Publisher MDPI AG
    Document type Article ; Online
    Database BASE - Bielefeld Academic Search Engine (life sciences selection)

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  2. Article ; Online: Allopürinol'ün Neden Olduğu ve Seftriakson Tarafından Tetiklenen Yeni Bir DRESS Sendromu Olgusu

    Muhammet Kızmaz / Burcu Kumtepe Kurt / Ayşe Karadağ

    Ankara Medical Journal, Vol 19, Iss 2, Pp 445-

    2019  Volume 449

    Abstract: DRESS sendromu (Drug Rash with Eosinophilia and Systemic Symptoms) ateş, cilt döküntüsü, iç organ tutulumuyla karakterize yaşamı tehdit edebilen ender, akut başlangıçlı, şiddetli bir ilaç reaksiyonudur. Bu yazıda allopürinol ile indüklenen ve seftriakson ...

    Abstract DRESS sendromu (Drug Rash with Eosinophilia and Systemic Symptoms) ateş, cilt döküntüsü, iç organ tutulumuyla karakterize yaşamı tehdit edebilen ender, akut başlangıçlı, şiddetli bir ilaç reaksiyonudur. Bu yazıda allopürinol ile indüklenen ve seftriakson tarafından tetiklenen DRESS sendromlu 71 yaşında bir kadın hasta sunuyoruz.
    Keywords allopürinol ; seftriakson ; yan etki ; allopurinol ; ceftriaxone ; side effect ; Medicine ; R ; Medicine (General) ; R5-920
    Language English
    Publishing date 2019-06-01T00:00:00Z
    Publisher Ankara Yildirim Beyazit University
    Document type Article ; Online
    Database BASE - Bielefeld Academic Search Engine (life sciences selection)

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  3. Article ; Online: Evaluation of microvessel density with CD31 and CD105 in patients with psoriasis under methotrexate and acitretin therapy

    Ebru Zemheri / Ayşe Karadağ / Ilkin Zindancı / Pınar Zerk / Melike Ozturk

    Advances in Dermatology and Allergology, Vol 37, Iss 3, Pp 422-

    2020  Volume 427

    Keywords methotrexate ; acitretin ; microvessel density ; cd31 ; cd105 ; Dermatology ; RL1-803 ; Internal medicine ; RC31-1245
    Language English
    Publishing date 2020-07-01T00:00:00Z
    Publisher Termedia Publishing House
    Document type Article ; Online
    Database BASE - Bielefeld Academic Search Engine (life sciences selection)

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  4. Article ; Online: Cutaneous reactions caused by nitrofurazone

    Serap Bilgili / Goknur Ozaydin-Yavuz / Ibrahim Yavuz / Mehmet Bilgili / Ayse Karadag

    Advances in Dermatology and Allergology, Vol 36, Iss 4, Pp 398-

    2019  Volume 402

    Keywords allergic contact dermatitis ; nitrofurazone ; Dermatology ; RL1-803 ; Internal medicine ; RC31-1245
    Language English
    Publishing date 2019-08-01T00:00:00Z
    Publisher Termedia Publishing House
    Document type Article ; Online
    Database BASE - Bielefeld Academic Search Engine (life sciences selection)

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  5. Article ; Online: Determinants of hgh-risk human papillomavirus infection in anogenital warts

    Goknur Ozaydin-Yavuz / Serap Bilgili / Huseyin Guducuoglu / Ibrahim Yavuz / Sema Elibuyuk-Aksac / Ayse Karadag

    Advances in Dermatology and Allergology, Vol 36, Iss 1, Pp 76-

    2019  Volume 81

    Keywords genital wart ; human papilloma virus ; anogenital wart ; Dermatology ; RL1-803 ; Internal medicine ; RC31-1245
    Language English
    Publishing date 2019-02-01T00:00:00Z
    Publisher Termedia Publishing House
    Document type Article ; Online
    Database BASE - Bielefeld Academic Search Engine (life sciences selection)

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  6. Article ; Online: Biochemical and histopathologic assessment of effects of acitretin on epiphyseal growth plate in rats

    Sevda Onder / Serap Bilgili / Gulay Bulut / Huseyin Tugrul Celik / Serpil Oguztuzun / Hacı Onder / Omer Calka / Ayse Karadag

    Advances in Dermatology and Allergology, Vol 37, Iss 3, Pp 346-

    2020  Volume 352

    Keywords acitretin ; epiphyseal plate ; bone metabolism ; rat ; Dermatology ; RL1-803 ; Internal medicine ; RC31-1245
    Language English
    Publishing date 2020-07-01T00:00:00Z
    Publisher Termedia Publishing House
    Document type Article ; Online
    Database BASE - Bielefeld Academic Search Engine (life sciences selection)

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  7. Article: Phenolic profiles and antioxidant activity of Turkish Tombul hazelnut samples (natural, roasted, and roasted hazelnut skin)

    Pelvan, Ebru / Ayşe Karadağ / Cesarettin Alasalvar / Elmas Öktem Olgun

    Food chemistry. 2018 Apr. 01, v. 244

    2018  

    Abstract: The phenolic profiles and antioxidant status of hazelnut samples [natural (raw) hazelnut, roasted hazelnut, and roasted hazelnut skin] were compared. Free and bound (ester-linked and glycoside-linked) phenolic acids were examined using liquid ... ...

    Abstract The phenolic profiles and antioxidant status of hazelnut samples [natural (raw) hazelnut, roasted hazelnut, and roasted hazelnut skin] were compared. Free and bound (ester-linked and glycoside-linked) phenolic acids were examined using liquid chromatography–tandem mass spectrometry (LC–MS/MS). Comprehensive identification of phenolics was carried out using Q-exactive hybrid quadrupole-orbitrap mass spectrometer (Q-OT-MS). Samples were also assessed for their total phenolics and antioxidant activities using three different assays. Ten free and bound phenolic acids were quantified in hazelnut samples. Roasted hazelnut skin contained the highest content of total phenolic acids, followed by natural and roasted hazelnuts. The majority of phenolic acids were present in the bound form. Using a Q-OT-MS, 22 compounds were tentatively identified, 16 of which were identified for the first time in hazelnut samples. The newly identified compounds consisted of flavonoids, phenolic acids and related compounds, hydrolysable tannins and related compounds, and other phenolics. Three antioxidant assays demonstrated similar trends that roasted hazelnut skin rendered the highest activity. The present work suggests that roasted hazelnut skin is a rich source of phenolics and can be considered as a value-added co-product for use as functional food ingredient and antioxidant.
    Keywords antioxidant activity ; antioxidants ; coproducts ; flavonoids ; functional foods ; hazelnuts ; ingredients ; liquid chromatography ; spectrometers ; tandem mass spectrometry ; tannins ; value added
    Language English
    Dates of publication 2018-0401
    Size p. 102-108.
    Publishing place Elsevier Ltd
    Document type Article
    ZDB-ID 243123-3
    ISSN 1873-7072 ; 0308-8146
    ISSN (online) 1873-7072
    ISSN 0308-8146
    DOI 10.1016/j.foodchem.2017.10.011
    Database NAL-Catalogue (AGRICOLA)

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    Z 3634: Show issues

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  8. Article: Effect of Microwave Technology on Some Quality Parameters and Sensory Attributes of Black Tea

    Ayşe, Karadağ / Nazmiye, Avci / Kadriye Nur, Kasapoğlu / Beraat, Özçelik

    Czech Journal of Food Sciences. , v. 34, no. 5

    2016  

    Abstract: Although the quality of black tea mainly depends on the constituents and conditions of raw material, the manufacturing process also plays a significant role in obtaining high quality tea products. In this study, microwave technology is used for black tea ...

    Abstract Although the quality of black tea mainly depends on the constituents and conditions of raw material, the manufacturing process also plays a significant role in obtaining high quality tea products. In this study, microwave technology is used for black tea production in withering and drying steps to increase its quality characteristics. Total polyphenols, theaflavin (TF), total thearubigins (TR), liquor brightness, and total colour were measured by spectrophotometric methods. Total antioxidant activity was determined by the DPPH method. Microwaved black teas showed higher amounts of quality constituents with similar phenolic contents and antioxidant activities compared to commercial Turkish teas. The plucking season was also found to have an effect on these constituents of black teas. Generally, microvawed black teas have higher spectrophotometric brightness and lower total colour values. The analytical and sensory results showed that using a microwave dryer during the black tea process is highly acceptable in respect to these quality parameters when compared with other commercial black teas obtained from the markets in Turkey and other countries.
    Keywords antioxidant activity ; antioxidants ; black tea ; color ; microwave treatment ; raw materials ; theaflavins
    Language English
    Dates of publication 2016-1101
    Size p. 397-405.
    Publishing place Czech Academy of Agricultural Sciences
    Document type Article
    ZDB-ID 2145669-0
    ISSN 1805-9317
    ISSN 1805-9317
    DOI 10.17221/5/2016-cjfs
    Database NAL-Catalogue (AGRICOLA)

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  9. Article: Fortification of dark chocolate with spray dried black mulberry (Morus nigra) waste extract encapsulated in chitosan-coated liposomes and bioaccessability studies

    Gültekin-Özgüven, Mine / Ayşe Karadağ / Beraat Özçelik / Burak Özkal / Şeyma Duman

    Food chemistry. 2016 June 15, v. 201

    2016  

    Abstract: Fine-disperse anionic liposomes containing black mulberry (Morus nigra) extract (BME) were prepared by high pressure homogenization at 25,000psi. Primary liposomes were coated with cationic chitosan (0.4, w/v%) using the layer-by-layer depositing method ... ...

    Abstract Fine-disperse anionic liposomes containing black mulberry (Morus nigra) extract (BME) were prepared by high pressure homogenization at 25,000psi. Primary liposomes were coated with cationic chitosan (0.4, w/v%) using the layer-by-layer depositing method and mixed with maltodextrin (MD) (20, w/v%) prior to spray drying. After that, spray dried liposomal powders containing BME were added to chocolates with alkalization degrees (pH 4.5, 6, 7.5) at conching temperatures of 40°C, 60°C, and 80°C. The results showed that, compared to spray dried extract, chitosan coated liposomal powders provided better protection of anthocyanin content in both increased temperature and pH. In addition, encapsulation in liposomes enhanced in vitro bioaccessability of anthocyanins. Chocolate was fortified with encapsulated anthocyanins maximum 76.8% depending on conching temperature and pH.
    Keywords alkalinization ; anthocyanins ; chitosan ; chocolate ; conching ; encapsulation ; homogenization ; maltodextrins ; Morus nigra ; pH ; powders ; spray drying ; temperature
    Language English
    Dates of publication 2016-0615
    Size p. 205-212.
    Publishing place Elsevier Ltd
    Document type Article
    ZDB-ID 243123-3
    ISSN 1873-7072 ; 0308-8146
    ISSN (online) 1873-7072
    ISSN 0308-8146
    DOI 10.1016/j.foodchem.2016.01.091
    Database NAL-Catalogue (AGRICOLA)

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  10. Article: Cardio-protective effects of phytosterol-enriched functional black tea in mild hypercholesterolemia subjects

    Orem, Asım / Ayse Karadag / Birgül Vanizor Kural / Cesarettin Alasalvar / Cihan Orem / Ebru Pelvan / Jerzy Zawistowski / Serap Yaman

    Journal of functional foods. 2017 Apr., v. 31

    2017  

    Abstract: Hypercholesterolemia is a common condition in which the risk for the development of cardiovascular disease (CVD) is increased. Due to their hypocholesterolemic effects, phytosterols are considered to be effective in the prevention of CVD, particularly ... ...

    Abstract Hypercholesterolemia is a common condition in which the risk for the development of cardiovascular disease (CVD) is increased. Due to their hypocholesterolemic effects, phytosterols are considered to be effective in the prevention of CVD, particularly coronary heart disease. The aim of study was to investigate the cardio-protective effects of phytosterol-enriched instant black tea (functional black tea) in subjects with mild hypercholesterolemia. A randomized, double-blind, and placebo-controlled study was conducted on volunteer subjects aged 25–60y with mild hypercholesterolemia [plasma total cholesterol concentrations 200–239mg/dL (5.2–6.2mmol/L)]. Subjects were randomly divided into placebo (PBO) (n=33; M/F, 23/10), instant black tea (IBT) (n=34; M/F, 25/9), and functional black tea (FBT) (2g phytosterols/d) (n=32; M/F, 24/8) groups and intervention period was conducted for 4wk. Compared with baseline, consumption of FBT significantly decreased the concentrations of total cholesterol by 5.6% (P<0.001), low-density lipoprotein (LDL) cholesterol by 8.7% (P<0.001), apolipoprotein B (P<0.05), and oxidative stress index (P<0.05), while increasing the concentrations of adiponectin, total antioxidant status, and tissue-plasminogen activator (P<0.05). FBT was superior to IBT in terms of cardiovascular risk biomarkers. The data indicate that consumption of newly developed FBT is an excellent beverage for delivering phytosterols and has several beneficial cardio-protective effects in subjects with mild hypercholesterolemia.
    Keywords adiponectin ; antioxidants ; apolipoprotein B ; beverages ; biomarkers ; black tea ; cholesteremic effect ; coronary disease ; hypercholesterolemia ; low density lipoprotein cholesterol ; oxidative stress ; phytosterols ; placebos ; risk
    Language English
    Dates of publication 2017-04
    Size p. 311-319.
    Publishing place Elsevier Ltd
    Document type Article
    ZDB-ID 2511964-3
    ISSN 1756-4646
    ISSN 1756-4646
    DOI 10.1016/j.jff.2017.01.048
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