Sürdürülebilir Kalkınma Amaçları
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- ArticleAçık Erişim2025Assessment of Heavy Metal Contamination in Sugar Beet (Beta Vulgaris) Plant Along Erzincan–Erzurum Highway in Eastern Anatolia Region
Ertugay, Mustafa Fatih; Ozdokur, Kemal Volkan; Ertugay, Neşe
In this study, it was aimed to determine the traffic and agricultural activity-induced heavy metal including arsenic (As), cadmium (Cd), cobalt (Co), chromium (Cr) and lead (Pb) pollution of sugar beet plants (Beta Vulgaris) grown along the Erzincan-Erzurum D100-25 highway and to reveal the possible change in the amount of heavy metals in sugar beet plants depending on distance to the highway. For this purpose, sugar beet plants were collected from 5 points of 10, 20, 30, 40 and 50 meters away from the highway and heavy metal levels of the samples were determined by inductively coupled plasma mass spectrometry (ICP-MS). The results showed that sugar beet plants were contaminated with various heavy metals such as Cr (585.5-2687.8 µg kg-1) > Co (143.4-500.7 µg kg-1) > Pb (52.1-476.7 µg kg-1) > As (9.1-112.4 µg kg-1) > Cd (4.4-65.2 µg kg-1) depending on the distance from the highway. It was determined that heavy metal pollution levels in sugar beet plants decreased with distance from the motorway and there was a high correlation (As: 0.977; Cd: 0.944; Co: 0.995; Cr: 0.989 and Pb: 0.999) between distance and heavy metal content.
RDL Kalıcı Kaydıİncele - ArticleAçık Erişim2025The assessment of rice cultivars widely produced in Turkey in terms of arsenic, cadmium, aluminum and copper: effect of soaking methods and household cooking
Özdokur, Kemal Volkan; Özdokur, Seyhan; Güneş, Abdulaziz; Ertugay, Neşe; Ertugay, Mustafa Fatih
Industrialization-driven heavy metal contamination is a growing concern, as residues are increasingly found in foods and tap water due to soil absorption by plants. This study aimed to assess the amount of heavy metals including arsenic, cadmium, aluminum, and copper in widely produced domestic rice cultivars in Türkiye, and to evaluate the effect of pretreatments and domestic cooking on the concentration of heavy metals. Six different rice cultivars were analyzed using inductively coupled plasma-mass spectrometry to determine the levels of heavy metals. Among these six cultivars, the highest heavy metal contamination and also the most consumed was selected to evaluate the effect of soaking processes accompanied by acetic acid (0.25, 0.50, 0.75, and 1%) and salt (1%) at different soaking times (2, 4, 8, and 12 h) and domestic cooking. The concentrations of heavy metals in the primary rice cultivar with the highest contamination were 64.9, 1.3, 2476.7 and 3185.2 μgkg−1 dry weight, respectively. The results showed that soaking in salt (1%) and acetic acid (1%) before cooking was the most effective treatment for removing heavy metals (As = 57.8%, Cd = 100%, Al = 98%, and Cu = 85.7%) at a soaking time of 12 h.
RDL Kalıcı Kaydıİncele - ArticleAçık Erişim2024Microwave drying of black rosehip (Rosa pimpinellifolia L.) fruit: optimization for enhanced anthocyanin content and analysis of physicochemical properties and bioaccessibility
Pashazadeh, Hojjat; Ali Redha, Ali; Johnson, Joel B.; Koca, Ilkay; Ertugay, Mustafa Fatih
Black rosehip (Rosa pimpinellifolia L.) fruit is a rich source of anthocyanins and has been promoted for several bioactive properties. Drying this fruit can increase its shelf life and enhance its applications in functional food products. This study aimed to optimize the microwave drying process of black rosehip fruit. The process was optimized based on the effect of microwave power (300, 500, and 650 W) and the amount of sample per batch (50, 75, and 100 g) on the amount of total anthocyanins and individual anthocyanins (cyanin chloride, cyanidin-3-glucoside, cyanidin-3-rutinoside, pelargonidin-3-glucoside, and cyanidin chloride). The effect of different drying conditions on color, microstructure, and texture was also investigated. The bioaccessibility of anthocyanins from the dried food sample at optimum conditions was assessed by in vitro gastrointestinal digestion. The results showed that microwave power and the amount of sample had a significant effect on the anthocyanin content of black rosehip fruit. The optimum conditions were determined to be 350 W power and 50 g sample mass. Lower microwave power and less sample mass produced dried fruits which were slightly darker, less red and less yellow. The hardness of dried fruit was also significantly affected by the microwave drying conditions. The dried black rosehip at optimum conditions showed a high bioaccessibility of cyanidin-3-glucoside (82.6 ±4.1%) which is known for a wide range of bioactive properties.
RDL Kalıcı Kaydıİncele - ArticleAçık Erişim2020ICE CREAM WITH ORGANIC KAVILCA (BUCKWHEAT) FIBRE: MICROSTRUCTURE, THERMAL, PHYSICOCHEMICAL AND SENSORY PROPERTIES
Ertugay, Mustafa Fatih; Yangılar, Filiz; Çebi, Kadir
In this study, the effects of functionality of Kavılca fibre on ice cream physicochemical and sensory characteristics were evaluated. The supplemented ice cream samples were found reduced number of intercellular space and diameters because of the existence of filamentous extensions surrounding the protein network. According to DSC, glass transition (Tg′), freezing point (Tf), melting (Tm′), and melting point (Tm) values demonsrated a significant decrease with the rising of fibre concentration. In general assessment, the results have been revealed that Kavılca fibre can improve the quality and sensory properties of ice cream and can be used as a fat substitute.
RDL Kalıcı Kaydıİncele - ArticleYalnız künye2019The Effects of Emulsifiers and their Different Forms on the Physical, Chemical and Textural Properties of Sponge Cakes
Özhamamci, Izzet; Çakiroǧlu, Kübra; Ertugay, Mustafa Fatih
In the study, the effects of different mixture and forms of emulsifiers that play an important role in the formation of the internal structure of cakes on some quality properties of cakes were investigated. For this purpose, glycerol mono stearate (GMS) at level of 15%,30%,45% and polyglycerol ester (PGE) at level of 10%, 15%, 20% and their powder and gel mixture forms at level of 25 to 65 % were added to cake formulation. The highest specific volume value was determined in GMS used cakes, followed by PGE, GMS/ PGE (powder) and GMS/PGE (gel). The baking lose values were lower in all of the cakes used in the emulsifier compared to the control sample. The highest and the lowest chewiness values were observed in the samples adding of 0.15 % and 0.30 % emulsifiers, respectively. The hardness value was found to be lower than that of the control sample at all levels of PGE, GMS/PGE gel and powder, while GMS was harder than the control sample at 15%. The emulsifier type and level were found to be statistically significant on the shrinkage value of cakes (p<0.05).
RDL Kalıcı Kaydıİncele - ArticleYalnız künye2017The effect of ultrasonic treatments on turbidity, microbial load, and polyphenol oxidase (PPO) activity of plum nectar
Irkilmez, Mustafa Umit; Başlar, Mehmet; Sağdiç, Osman; Arici, Muhammet; Ertugay, Mustafa Fatih
This study examined the effects of ultrasound on several quality parameters of plum nectars, such as turbidity, microbial load, PPO activity, phenolic content, and physicochemical quality. The ultrasonic treatment was applied to the plum nectars at different treatment temperatures (40, 50, 60, and 70 °C) and durations (2.5, 5, 7.5, and 10 min). Ultrasound processing caused a significant increase in the turbidity level and stability of the plum nectars, which were correlated with increases in treatment temperature and duration. Similar effects were also observed in reduction of microbial load. Ultrasonic treatments at 7.5 min at 60 °C and 5 min at 70 °C reduced the total yeast and mold counts (< 1 log cfu/mL). The total mesophilic-aerobic microorganism (TMAB) count was also reduced by up to 2 log. The maximum inactivation of polyphenol oxidase (PPO) was ~46 % at 70 °C. No dramatic trends were observed for the pH, brix, and the total phenolic compound content of the plum nectar, while the flavonoid content dramatically increased. The ultrasonic treatment caused a slight positive color change by increasing the L* value of the plum nectars. In conclusion, the ultrasonic treatment was important process for increasing the turbidity quality and for inactivation of yeasts and molds, but it was not effective at inactivating the PPO enzyme.
RDL Kalıcı Kaydıİncele - Book ChapterYalnız künye2016Ultrasonic applications for juice making #40
Başlar, Mehmet; Biranger Yildirim, Hatice; Tekin, Zeynep Hazal; Ertugay, Mustafa Fatih
Nowadays, juice is one of the most popular beverages in food technology. Juice is easy to consume, delicious, and refreshing, and it is rich in vitamins, phytochemicals, and sometimes fiber, depending on the raw materials used. However, juice usually suffers from the loss of important nutrients and from compromised freshness and quality during thermal processing. Novel technologies for juice processing have therefore been developed to address the negative effects of thermal treatment. Among available technologies, ultrasound technology has a significant potential to produce good-quality, healthful, delicious, and affordable juice. At the same time, ultrasound technology is expressed to improve juice yield and extract some important compounds in the juice production. In recent years, many studies have been conducted on the effects of ultrasound technology on the shelf life, yield, bioactive components, natural color components, appearance, and rheological and physicochemical properties of juices. These studies have focused on efficient juice production using ultrasound technology alone or in combination with another technology. Along with pasteurization, ultrasound technology can be utilized as an important tool to develop and preserve the properties of juice. In this chapter, the possibilities and potential offered by ultrasound treatment to juice production technology are evaluated in light of recent studies.
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