Yazar "Tokusoglu, Ozlem" seçeneğine göre listele
Listeleniyor 1 - 4 / 4
Sayfa Başına Sonuç
Sıralama seçenekleri
Öğe The contents of sesamol and related lignans in sesame, tahina and halva as determined by a newly developed polarographic and stripping voltametric analysis(Inst Grasa Sus Derivados, 2009) Tokusoglu, Ozlem; Kocak, Sueleyman; Aycan, SuleThe contents of antioxidant lignans (Sesamol) in sesame, commercial formulations of tahina and halva, which are processed tahina foods, were determined by Differential Pulse Polarography (DPP) with a capillary hanging mercury drop electrode (HMDE). A platinum wire was used as the counter electrode and Ag/AgCl was the reference electrode. Samples have been analyzed by standard addition procedures and found to be quantitative (p<0.01). Due to the fact that sesamo is an oil-soluble phenolic compound, it was found in the oil levels of sesame, tahina and halvas. Sesame samples contained 51.05-56.46 % in oil whereas tahina samples contained 52.12-53.79 % in oil. The oil percentage of plain halva was found to be 28.79 - 30.13 % (p<0.01). Phenolic lignan sesamol in sesame was 0.26-0.32 mg/100g oil, whereas the sesamol in tahina was 10.98-12.33 mg/100g oil. The sesamol in commercial plain halva samples and the open marketed plain halva samples contained 8.24-9.12 mg/100g oil and 4.97 mg sesamol /100g oil, respectively (R-2=0.9999) (p<0.01). The proposed Differential Pulse Polarographic (DPP) method is a rapid, reproducible procedure for the simultaneous determination of phenolic lignans in sesame and food products with sesame. It provides an adequate, sensitive, quantitative detection of these nutraceuticals in the commercial food industry.Öğe DETERMINATION OF SWEETPOTATO [Ipomoea batatas (L.) Lam.] GENOTYPES SUITABLE TO THE AEGEAN REGION OF TURKEY(Soc Field Crop Sci, 2011) Yildirim, Zihin; Tokusoglu, Ozlem; Ozturk, GulsumA total of ten sweetpotato genotypes were grown in a field trial in 2003 and 2004 and certain agronomical and quality characteristics were determined. Local variety Hatay Kirmizi (Hatay Red) was selected as suitable to the Aegean Region for storage root number (7.7) and storage root yield (8.1 tons /ha) as well as acceptable quality characteristics: dry matter content: 41.8 %; sugar content: 2229.3 mg /kg; beta eta carotene 7.03 mg/100 g; vitamin A: 11716.3 IU; vitamin C: 38.6 Mg /100 g. Another introduced variety Regal was also selected for yield (6.6 ton /ha) and starch content (31.1 g/100 g), Beta carotene (7.04 mg /100 g) and vitamin A (11745 IU) for the Aegean Region.Öğe EFFECTS OF COOKING METHODS ON THE ANTHOCYANIN LEVELS AND ANTIOXIDANT ACTIVITY OF A LOCAL TURKISH SWEETPOTATO [Ipomoea batatas (L.) LAM] CULTIVAR HATAY KIRMIZI: BOILING, STEAMING AND FRYING EFFECTS(Soc Field Crop Sci, 2012) Tokusoglu, Ozlem; Yildirim, ZihinThe study was conducted on the anthocyanin (TA) level and antioxidant activity (AA) of a local genotype of sweetpotato (Hatay Kirmizi) and heating process effects including boiling, steaming, frying on TA and AA levels. The anthocyanin calibration graph of standard cyanidin-3-glucoside gave linear equation (y=0.0113x+0.0045; R-2 = 0.9986). Anthocyanin level of sweetpotato Hatay Kirmizi (as cyanidin-3-glucoside (C3G) equivalent) was determined as 11992 +/- 15.86 mg/100g) (n=8) (p <= 0.05). Anthocyanins were detected as 13767 8.94 mg/100g; 24756 +/- 6.70 mg/100g; 6755 +/- 10.22 mg/100g in boiled, steamed and fried sweetpotatoes, respectively (n=2) (p <= 0.05). The total anthocyanins increased as 1.14 fold after boiling process and increased 3.22 fold after steaming process and decreased 1.78 fold after frying process (p <= 0.05). It was determined that steaming process, was the most effective among the heat-treated sweetpotatoes (HTSPs). Antioxidant activities of the HTSPs was 78.76%, 89.67%, 97.92% and 57.89% (as radical inhibition percent), respectively. With using steaming process, radical inhibition percent increased 1.24 fold. Tubers of sweetpotato Hatay Kirmizi can be consumed not only steamed > boiled > fried forms but also can be processed into food products, such as muffins, cookies, biscuits, breakfast foods with longer shelf-life, and improved characteristics. It was proposed that sweetpotato Hatay Kirmizi can be processed into flour and used as a thickener, antioxidant enhancer and color source in industrial powder soups, gravy, extruder snacks, and some bakery products.Öğe Retinol and alpha-tocopherol concentrations in breast milk of Turkish lactating mothers under different socio-economic status(Taylor & Francis Ltd, 2008) Tokusoglu, Ozlem; Tansug, Nermin; Aksit, Sadik; Dinc, Goenuel; Kasirga, Erhun; Ozcan, CemilRetinol and alpha-tocopherol levels in breast milk of Turkish mothers under different socio-economic status were investigated. Mature milk samples were collected from 92 lactating mothers living in Izmir and in Manisa, cities of Turkey, who were at 60-90 days of the lactating period. Socio-economic, anthropometric, and dietary data were collected by means of a questionnaire. The body mass index was used to determine the nutritional status. The retinol and alpha-tocopherol contents of breast milk were determined by high-performance liquid chromatography; the concentration of alpha-tocopherol was 9.84 mu g/ml whereas retinol levels were 81.5 mu g/100 ml. The questionnaire survey was used to determine the level of these vitamins in the daily ration of the women. No significant differences were found in terms of milk retinol and alpha-tocopherol levels for the variables income, educational level and mothers' body mass index.
