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    Determination of Phenolic State and Antioxidant Potential Resulting from Caramelization in Some Industrial and Traditional Bread Types
    (Oktay YILDIZ, 2021) Ertuğral, Tuğba Güngör
    Bread and especially wheat bread as the basic food of society is one of indispensable food sources of human nutrition. Color browning (caramelization) occurring in bakery products as a result of heat treatment is an important indicator of Maillard reaction (MR). As bread types, francala bread, grissini, rusk and traditional oven-dry bread were examined. Antioxidant substances as a result of MR in bread crust have an important place in preventing colon cancer for terms of human health. In this study, hue angle (H), chroma (C) and Browning index (BI) tests were applied due to caramelization by taking samples from crust parts of some bread types made from wheat flour. Amount of antioxidant substance formed was determined by 2, 2-diphenylpicrilhydrazil (DPPH) and total phenolic substance determination (TFM) methods. The total amount of phenolic substances in study were measured as 123-125 mg GAE / 100g for francala bread crusts, 73-115 mg GAE / 100g at rusk, 41-73 mg GAE / 100g at oven-dry and 74-104 mg GAE / 100g at grissini bread. DPPH is the highest values; 16.64% in oven-dry bread, 38.2% in rusk, 18% in grissini bread and 46% in francala bread. BI value has been measured between 56-127 and it was observed that amount of antioxidant substance in bread crusts increased by caramelization.
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    Öğe
    Determination of Some Antioxidant Activity Values in Wines of Vitis vinifera L. Karalahna, Karasakız and Çavuş Grape Varieties Produced in Bozcaada
    (Erzincan Binali Yildirim University, 2024) Ertuğral, Tuğba Güngör; Türker, Gülen
    Çanakkale Bozcaada region, which has witnessed different cultures in different periods for centuries due to its strategic location and wines obtained from grapes belonging to the Vitis vinifera L. species, whose traditional names are Karalahna, Çavuş and Karasakız, have been consumed by the local people for years. Wine is a traditional fermented beverage rich in phenolic substances and antioxidant properties, due to the production process, especially during maceration stage, where grape berries are processed with their skins. The geographical structure, plant flora and climate of the region where the grapes grow can create different quality characteristics in grapes, and this affects the quality of the wine through wine processing methods. In this study, to determine some antioxidant activity values of wines produced from Karalahna, Karasakız, and Çavuş grapes grown in Bozcaada. 2, 2-Diphenyl-1-picryl-hydrazyl (DPPH·) free radical scavenging activity, total phenolic substance (Folin-Ciocalteu), reducing power, total flavonoid, anthocyanin, and condensed tannin amounts were measured. DPPH·% Inhibition value of Karalahna wine was found to be 90.6±1.14, condensed tannin was 54.22±0.612 µg CE/g, anthocyanin was found to be 2.46±0.09 mg cyanidin-3-glucoside/g. The results obtained were examined by comparing them with other wine samples.
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    Öğe
    Preparation and Characterization of Polylactic Acid Based Nanofiber Loaded with Tangerine Peel (Citrus Unshiu) Essential Oil
    (2023) Ertuğral, Tuğba Güngör; Akçura, Sevim
    Electrospinning method used in nanofiber production is an economical method applied with high voltage electricity. Essential oils obtained from natural sources have antioxidant, antimicrobial and antifungal properties and are preferred for production of nanomaterials by electro-spinning method. In this study, tangerine (Citrus unshiu) peel essential oil (TPEO) was obtained by hydro-distillation method and D-Limonene (77.45%) was one of 10 main components in Gas Chromatography Mass Spectrometry (GC-MS) analysis. The composite nanofiber was prepared with 25% TPEO and polylactic acid (PLA). Nanofibers were characterized by Scanning Electron Microscopy (SEM) and Thermogravimetric Analysis (TGA). Essential oil is composited with prominent spheroidal structures in PLA nanofiber according to SEM results, and nanofiber diameter obtained is approximately 76.8 nm. Its decomposition temperature is about 324.8°C. Nanofibers obtained from tangerine peels and their antibacterial properties, can be recommended use for food preservation and medicine fields.
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    Öğe
    Synthesis and Characterization of Maleic Anhydride Modified Poly (Ethylene Glycol) as Polymeric Solid-Solid Phase Change Materials
    (2020) Ertuğral, Tuğba Güngör; Alkan, Cemil
    In this study, a novel type of polymeric solid-solid phase change materials (SSPCMs) and Maleic anhydride (MA) modified poly (ethylene glycol) PEG. MAM-PEG polymers were synthesized from different moleculer weight PEG (Mw: 4000, 6000) .On the other hand two different catalyst system was used; para toluene sulfonic acid (PTSA) and 1,8-Diazabicyclo [5.4.0] undec-7-ene (DBU).The PEG bound to the backbone of the polymers formed crystalline regions responsible from latent heat storage with reversible crystalline to amorphous phase transition as linked unit prevented total melting of the structure. Also MAM-PEG polyester polymers acid and hydroxyl values were determined for number of average molecular weight (Mn) and calculated as 36232 and 49020. Characterization and thermal properties of SSPCMs were performed by using fourier transform infrared (FT-IR) spectroscopy and differential scanning calorimetry (DSC) techniques mainly. DSC results showed that solid-solid transitions 36-54 °C temperature range and 163-153 Jg-1 enthalpy. As a result, MAM-PEG polymers were found potential for thermal energy storage (TES) applications.Key words: Thermal energy storage, maleic anhydride, PEG, PCM
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    Öğe
    Türkiye’de Gıda Güvenliği Konusunda Tüketicilerin Bilinç Düzeyinin Belirlenmesi
    (2022) Çolakoğlu, Fatma; Çolakoğlu, Serhat; Künili, İbrahim Ender; Ormancı, Hasan Basri; Ertuğral, Tuğba Güngör; Yüzgeç, Ulaş
    Gelişen dünyamızda toplumların sosyal refah düzeyinin geçmişe nazaran artması, tüketicilerin büyük çoğunluğunun gıda tüketimi üzerine olan hassasiyetini arttırmış ve iş yoğunluğu ile beraber satın alma davranışlarını da değiştirmiştir. Ancak son yıllarda, gıda yoluyla insan sağlığını tehdit eden maddelerin ve risklerin artması, gıda üretimini ve güvenliğini stratejik açıdan önemli konulardan biri haline getirmiştir. Artık toplumların çevresel ve sosyal sorunlar nedeniyle güvenli gıdaya ulaşmakta zorlandıkları bilinmektedir. Tüketiciler aslında gıda güvenliğinin en önemli halkasını oluşturmakta, satın alma gücü ve bilinç düzeyi ile sektöre yön verebilmektedir. Yapılan bu çalışmada, ülkemizde farklı bölgelerde yaşayan, farklı ekonomik ve refah düzeyine sahip bireylerin gıda güvenliği konusundaki bilinç düzeyleri araştırılmış, gıda tüketimi konusunda tutum ve davranışları belirlenmeye çalışılmıştır. Çalışma kapsamında toplam 27 sorudan oluşan anket uygulaması, tüm ülkeyi temsil edebilecek şekilde 40 ilde toplamda 1015 kişiye yüz yüze veya online olarak uygulanmış, elde edilen veriler istatistiki açıdan değerlendirilmiştir. Çalışmanın sonucunda bireylerin cinsiyet, eğitim ve ekonomik farklılıklarının, toplumun gıda güvenliği konusunda bilinç düzeyini ve gıda satın alma davranışlarını belirlediği, bununla beraber cinsiyet ve eğitimin tutum ve davranışların belirlenmesinde en etkili unsurlar olduğu tespit edilmiştir