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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.
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    Öğe
    In Vitro Cytotoxicity and Antioxidant Evaluation of Oak (Quercus sp.) and Hazelnut Shell (Corylus avellana L.) Pyrolized Wood Vinegar: MTT Assay and CUPRAC Results
    (Springer, 2026) Koc, Ibrahim; Sabancilar, Ilhan; Kaya, Seckin; Mendes, Mehmet; Keskin, Cumali; Eftekhari, Aziz
    Wood vinegar, also known as pyroligneous acid, is an organic liquid byproduct of wood pyrolysis, rich in compounds such as acetic acid, phenols, and ketones. This study aimed to evaluate the antioxidant and anticancer properties of wood vinegar derived from oak (Quercus sp.) residues (WVO) and hazelnut shells (Corylus avellana L.) (WVH) under in vitro conditions. Method: Wood vinegars obtained from oak trash and hazelnut shell waste were tested for biological activity. The antioxidant capacity was assessed using the copper(II) reducing antioxidant capacity (CUPRAC) method. Cytotoxic effects were evaluated using the MTT assay on healthy human endothelial cells (HUVEC) and two cancer cell lines (HT29-colon adenocarcinoma and U2OS-osteosarcoma) at concentrations ranging from 1.25% to 20% (v/v) over 24, 48, and 72-hour exposure periods. The results revealed significant interactions between vinegar type, concentration, and exposure duration. Notably, the 10% and 20% (v/v) concentrations produced significantly different absorbance values compared to lower concentrations across all time points. A dose-dependent decrease in cell viability was observed, particularly in the cancer cell lines, while healthy cells exhibited relatively higher resistance. The study demonstrates that wood vinegar exhibits promising antioxidant and selective anticancer properties, with cytotoxic effects being more pronounced at higher concentrations. These findings suggest that wood vinegar may offer potential as a natural anticancer agent. Further research is warranted to elucidate the underlying mechanisms and to explore their possible therapeutic applications.