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    AN AUTOMATED HYDROPONICS SYSTEM USED IN A GREENHOUSE
    (Univ Agricultural Sciences & Veterinary Medicine Bucharest, 2016) Yildirim, Murat; Dardeniz, Alper; Kaya, Seckin; Ali, Baboo
    In Turkey, the demand of table grapevine rootstocks is increasing day by day since the value of table grapevine rootstocks increase. On the other hand, production of table grapevine does not meet the demands of market since grapevine rootstock production efficiency is low. So, its production efficiency must be increased. Nowadays, hydroponics system is becoming a quite common and alternative method as compared to traditional farming systems of cultivation of soil, because hydroponics systems offer a wide range of advantages such as high capacity of production, high quality of products and also reduce the use of pesticides as compared to the traditional methods of cultivation. Grapevine variety namely, Yalova Cekirdeksizi has been taken in summer growing season and used its green cuttings as living material in this research work. The obtained cuttings were transplanted to different pots in three different time periods (15th of June, July and August in the year 2015). Grapevine rootstocks were placed to the pots having the dimension of 22 cm in width, 72 cm in length and 17 cm in depth. Each pot in the experiment possessed the same amount of fertilizer and the drip irrigation system has been applied. A microcontroller (PIC16F84) device has been used as an automated controller for supplying the water to the experimental trials. The irrigation system has been comprised with three main parts i.e., submersible pump, power suppliers (12 volt DC) and some other connected apparatus. In this experiment, a time based closed loop hydroponics system has been used aimed to test the performance of the automated hydroponics system for the growth of grapevine rootstocks. Consequently, the system took over the all irrigation procedures successfully throughout the entire growing season.
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    Free radical scavenging activity, phenolic contents & flavonoids of four cruciferous vegetables: Effects of extraction
    (Parlar Scientific Publications, 2017) Erken, Okan; Kaya, Seckin
    Researchers developed many methods and extraction protocols to determine the antioxidant properties of plant-derived food. As well as targeting plants high in antioxidant activity it is also important to optimize appropriate extraction parameters. Three extracting solvents, aqueous, ethanolic and acetonic, four Cruciferous species, cabbage, red cabbage, broccoli and cauliflower were evaluated to determine radical scavenging activity, total phenolics and flavonoids. Significant differences were found in the extracting abilities of the solvents to determine radical scavenging inhibition percentages of Cruciferous genus except cauliflower. Ethanolic extract worked well for cabbage, acetonic extract and ethanolic extract work well respectively for red cabbages and acetonic extract worked well for both cauliflower and broccoli in the determination of DPPH radical scavenging activity. Ethanolic extract of cabbage gave the highest total phenolic content (TPC). No significant differences were found in the extracting abilities of the solvents for red cabbage to determine TPC. Acetonic extracts of broccoli and cauliflower found more effective than the other solvents to determine TPC. Ethanolic extracts of white and red cabbages and acetonic extracts of broccoli and cauliflower found more effective to determine total flavonoids. © by PSP.
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    Öğe
    FREE RADICAL SCAVENGING ACTIVITY, PHENOLIC CONTENTS AND FLAVONOIDS OF FOUR CRUCIFEROUS VEGETABLES: EFFECTS OF EXTRACTION
    (Parlar Scientific Publications (P S P), 2017) Erken, Okan; Kaya, Seckin
    Researchers developed many methods and extraction protocols to determine the antioxidant properties of plant-derived food. As well as targeting plants high in antioxidant activity it is also important to optimize appropriate extraction parameters. Three extracting solvents, aqueous, ethanolic and acetonic, four Cruciferous species, cabbage, red cabbage, broccoli and cauliflower were evaluated to determine radical scavenging activity, total phenolics and flavonoids. Significant differences were found in the extracting abilities of the solvents to determine radical scavenging inhibition percentages of Cruciferous genus except cauliflower. Ethanolic extract worked well for cabbage, acetonic extract and ethanolic extract work well respectively for red cabbages and acetonic extract worked well for both cauliflower and broccoli in the determination of DPPH radical scavenging activity. Ethanolic extract of cabbage gave the highest total phenolic content (TPC). No significant differences were found in the extracting abilities of the solvents for red cabbage to determine TPC. Acetonic extracts of broccoli and cauliflower found more effective than the other solvents to determine TPC. Ethanolic extracts of white and red cabbages and acetonic extracts of broccoli and cauliflower found more effective to determine total flavonoids.