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    ANTIOXIDANT CAPACITY, PHENOLIC COMPOUND CONTENT, AND MINERAL COMPOSITION OF ETHANOL EXTRACTS FROM SORBUS AUCUPARIA AND SORBUS KUSNETZOVII
    (2025) Topcu, Kübra Cinar; Anlar, Pınar; Çakır, Özlem; Sefalı, Abdurrahman
    Ethanol extracts of Sorbus aucuparia L. and Sorbus kusnetzovii Zinserl. fruits, belonging to the Rosaceae family, were obtained using an ultrasonic-assisted extraction method. The total phenolic contents of S. aucuparia and S. kusnetzovii were 8.44±0.66 mg GAE/g and 8.65±2.18 mg GAE/g, respectively, while their total flavonoid contents were 2.30±0.01 mg QE/g and 2.67±0.13 mg QE/g, respectively. The fruits’ DPPH values were measured as 9.59±0.00 mg TE/g and 9.28±0.05 mg TE/g, FRAP values as 9.51±0.42 mg TE/g and 13.38±0.52 mg TE/g, and CUPRAC values as 13.43±0.01 mg TE/g and 23.21±0.74 mg TE/g. Furthermore, both Sorbus species were found to have a rich mineral content. Therefore, it can be concluded that S. aucuparia and S. kusnetzovii fruits contain potent antioxidants, abundant phenolic compounds, and valuable minerals. Furthermore, they have significant potential as functional foods and are strong candidates for further clinical research.
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    Berberis Fruit Extracts in Marinated Meat: Quality Effects
    (2024) Topcu, Kübra Cinar; Fettahoğlu, Kübra; Çakır, Özlem
    In this study, the effects of the fruit extracts Berberis vulgaris L. and Berberis crataegina DC. on the quality of the meat were evaluated. According to the results of antioxidant activity analyses, the antioxidant activities of B. vulgaris and B. crataegina fruit extracts were determined as 81.29 ± 14.14% and 78.97 ± 0.39%, respectively. The phenolic content of B. vulgaris fruit extract was found to be 1707.88 ± 60.10 mg GAE/g, while the phenolic content of B. crataegina fruit extract was 83.64 ± 1.61 mg GAE/g (p<0.01). These differences indicate significant diversity in phenolic compounds among plant species. pH values of meat samples marinated with B. vulgaris extract showed a gradual decrease over time. For instance, at the 3rd hour, the pH value of meat samples marinated with B. vulgaris was determined as 4.42 ± 0.05 (p<0.01). At the end of storage, TBARS values were determined as (1.54±0.13; 0.41±0.11; and 0.19±0.02 mg MDA/kg) in the control, B. crataegina and B. vulgaris groups, respectively (p<0.01). A significant reduction in Total Aerobic Mesophilic Bacteria (TAMB) count was observed in meat samples marinated with B. vulgaris extract. For example, at the end of the 12th day, the TAMB count was determined as 8.95 ± 0.07 log CFU/g in the control group, while it was 5.74 ± 0.06 log CFU/g in meat samples marinated with B. vulgaris extract (p<0.01). These data demonstrate the potential of Berberis vulgaris and Berberis crataegina fruit extracts to improve meat quality. With their antioxidant activities, phenolic contents, pH effects, and microbial inhibition, these extracts can be considered important natural components to use in the meat industry.
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    Effects of Berberis vulgaris L. Extract on the Physicochemical, Sensory, and Textural Properties of Beef Patties
    (2025) Topcu, Kübra Cinar; Ugur, Gamze
    The effects of adding different concentrations (0.1%, 0.2%, and 0.4%) of Berberis vulgaris fruit extract to raw beef patties on their physicochemical properties were investigated. Physicochemical, sensory, and textural analyses were also performed on cooked beef patties. The addition of the extract did not cause a significant change in the approximate composition of the patties. (P<0.01). Initially, it significantly affected the TBARS value in all groups (P<0.05). However, there was no significant difference in TBARS values after cooking (p>0.05). While no significant difference was observed in the color values before cooking, cooking reduced L*, a*, and b* values. The cooking yield significantly affected all groups (P<0.01) and was reduced by adding Berberis extract. The incorporation of the extract did not induce any statistically important alterations in the sensory attributes of the patties. Furthermore, texture analysis revealed highly significant effects on the hardness, gumminess, and chewiness values across all groups (P<0.01). The results demonstrate that the extract did not notably change the patties' physicochemical properties. However, it effectively reduced lipid oxidation and enhanced their textural qualities. This study supports the potential use of B. vulgaris extract as a natural additive to improve the quality of beef patties.