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Öğe Characterization of physicochemical and antioxidant properties of Bayburt honey from the North-east part of Turkey(Taylor & Francis Ltd, 2021) Bayram, Nesrin Ecem; Kara, Hasan Huseyin; Can, Asli Muslu; Bozkurt, Fatih; Akman, Perihan Kubra; Vardar, Sevgi Umay; cebi, NurThe aim of this study was to determine the physicochemical properties, bioactive substance content, and microbiological quality of sixty different honey samples collected from twelve different regions of Bayburt, Turkey. The samples were analyzed for their sugar, moisture, total phenolic, total flavonoid contents, and water activity, conductivity, pH values and colour, antiradical activity, and DSC properties. As a result of physicochemical analyses, it was determined that the samples examined complied with the standard values defined in the Turkish Food Codex in terms of the parameters examined. The results of the study showed that the total phenolic content (219.43-768.82 mg GAE kg(-1)), total flavonoid content (31.29-118.7 mg CAE kg(-1)) and DPPH (12.98%-94.79%) parameters differ widely among the honey samples. A principal component analysis (PCA) was applied to correlate the characteristics of honey with honey samples collected from different regions. This is the first comprehensive and original report about the physicochemical properties of honey produced in Bayburt, a region close to the Anzer region where the most expensive honey, Anzer honey, is produced.Öğe Optimization of Pectin Extraction from Orange Pulp and Characterization of Compositional and Steady Shear Properties(Univ Namik Kemal, 2017) Yilmaz, Mustafa Tahsin; Muslu, Asli; Karasu, Salih; Bozkurt, Fatih; Dertli, EnesPectin, which is one of the most important wastes of fruit juice industry, was extracted from orange pulp at optimum conditions (pH, time and temperature) and modified using pectinase. The effect of modification on the structural properties of pectin was monitored using Fourier transformed infrared spectroscopy (FTIR) and high performance liquid chromatography (HPLC) analyses. The bands at 1600-1800 cm(-1) which indicate the specific region and quality of pectin were detected using FTIR while galacturonic acid content was determined using HPLC. The results showed that the galacturonic acid content of pectin from orange pulp was determined to be 406.44 mg/g powder pectin while that of the modified pectin from the orange pulp was determined to be 465,34 mg/g powder pectin. In addition, flow properties of the pectin samples were determined using rheological analysis. The viscosity and viscoelastic properties of the modified pectin samples were revealed to be different from those of non-modified pectin samples. The consistency index values of unmodified and modified pectin samples were determined to be 0.0559 Pa.s(n) and 0.0046 Pa.s(n), respectively.Öğe Portakal Posasından Modifiye Pektin Eldesi ve Optimizasyonu, Kompozisyonel ve Yatışkan Faz Özelliklerinin Karakterizasyonu(2017) Dertli, Enes; Bozkurt, Fatih; Karasu, Salih; Muslu, Aslı; Yılmaz, Mustafa TahsinMeyve suyu sanayisinin önemli artıklarından olan portakal posasından optimum şartlarda (pH, süre ve sıcaklık) pektin elde edilip pektinaz enzimi ile modifiye edilmiştir. Fourier dönüşümlü kızılötesi spektroskopisi (FT-IR) ve yüksek performanslı sıvı kromotografisi (HPLC) kullanılarak yapılan analizlerde, modifikasyonun pektinin yapısal özelliklerine etkisi gözlemlenmiştir. Pektinin spesifik bölgesi olan ve kalitesini belirleyen 1600-1800 cm-1 bantlarına FT-IR ile, galakturonik asit içeriğine de HPLC ile bakılmıştır. Sonuçlar incelendiğinde portakal posası pektininin (PPP) galakturonik asit içeriği 406,44 mg/g toz pektin, portakal posası modifiye pektininin (PPMP) ise 465,34 mg/g toz pektin şeklinde bulunmuştur. Belirtilen bu analizlere ilave olarak elde edilen pektinlerin akış davranışları reolojik analizler ile belirlenmiştir. Modifiye edilen pektinin viskozite ve viskoelastik özelliklerinin değiştiği görülmüştür. PPP nin kıvam katsayısı 0,0559 Pa.sn, PPMP nin 0,0046 Pa.sn olarak bulunmuştur.Öğe Utilisation of an active branching sucrase from Lactobacillus kunkeei AP-37 to produce techno-functional poly-oligosaccharides(Elsevier, 2023) Ispirli, Huemeyra; Korkmaz, Kader; Arioglu-Tuncil, Seda; Bozkurt, Fatih; Sagdic, Osman; Tuncil, Yunus Emre; Narbad, ArjanGlucansucrase AP-37 was extracted from the culture supernatant of Lactobacillus kunkeei AP-37 and character-istics of the glucan produced by the active glucansucrase in terms of structural and functional roles were determined in this study. A molecular weight around 300 kDa was observed for glucansucrase AP-37 and its acceptor reactions with maltose, melibiose and mannose were also conducted to unveil the prebiotic potential of the poly-oligosaccharides formed via these reactions. The core structure of glucan AP-37 was determined by 1H and 13C NMR and GC/MS analysis which revealed that glucan AP-37 was a highly branched dextran composing of high levels of (1-+ 3)-linked alpha-D-glucose units with low levels of (1-+ 2)-linked alpha-D-glucose units. The structural features of the glucan formed, demonstrated that glucansucrase AP-37 was an alpha-(1-+ 3) branching sucrase. Dextran AP-37 was further characterised by FTIR analysis and XRD analysis demonstrated its amorphous nature. A fibrous compact morphology was observed for dextran AP-37 with SEM analysis whereas TGA and DSC analysis revealed its high stability as no degradation was observed up to 312 degrees C. Finally, the prebiotic potential of the dextran AP-37 and the gluco-oligosaccharides produced with the acceptor reaction of alpha-(1-+ 3) branching sucrase AP-37 were determined and promising results were found for the gluco-oligosaccharides to act as prebiotics.
