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    Investigating the influence of rosehip tea marination on lipid oxidation in turkey breast meat
    (Institute of Meat Hygiene and Technology, 2023) Serdaroğlu, M.; Yüncü?Boyacı, Ö.; Karaman, M.; Kavuşan, H.S.
    The utilization of natural antioxidants has emerged as a potential strategy to inhibit or delay lipid oxidation in meat and meat products. Rosehip, the fruits of Rosa canina, has gained attention as a rich source of bioactive compounds with potent antioxidant properties. In this study, turkey breast slices were marinated in rosehip infusion prepared with varying amounts of rosehip powder (6.67% (R1), 10% (R2), and 13.33% (R3)). Total phenolic content and DPPH activity of the prepared marinades were found to be high. As a result of marinating turkey breast samples with rosehip infusion, a significant decrease in TBARS values was observed. For peroxide values, the marinating process was found to be effective starting from day 5 of storage. The pH of samples fluctuated during storage. Also, rosehip marination caused significant changes in the color parameters of the samples. While L* values of the turkey breast slices marinated with rosehip infusion decreased, a* and b* values increased. As a result, it was concluded that rosehip infusion can be used as a natural antioxidant in meat products. © 2023 The Author(s).
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    Structure analysis of O,O'-propane-1,3-diyl bis[diphenyl(phosphinothioate)]
    (Maik Nauka/Interperiodica/Springer, 2013) Karaman, M.; Irisli, S.; Buyukgungor, O.
    A new diphosphine disulphide compound with the formula C27H26O2|P2S2, was synthesized from the reaction between PPh2SCl and 1,3-propanediol and characterized with different spectroscopic methods. Its structure has also been studied by X-ray diffraction. The compound crystallizes in the triclinic space group . Pentavalent phosphorus atoms in the molecule are in distorted tetrahedral environments.