Yazar "Aydin, Ali" seçeneğine göre listele

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    The antimicrobial effects of chopped garlic in ground beef and raw meatball (cig Kofte)
    (Mary Ann Liebert, Inc, 2007) Aydin, Ali; Bostan, Kamil; Erkan, Mehmet Emin; Bingol, Baris
    This study was carried out to investigate the antimicrobial effects of chopped garlic in ground beef and raw meatball (cig kofte), which is a traditional food product eaten raw. Fresh minced ground beef and raw meatball batter prepared with traditional methods were separated into groups. Chopped and crushed garlic was added to each batch in order to reach various concentrations from 0% to 10%. The ground beef samples were stored at refrigerator and ambient temperatures. The raw meatball samples were only stored at room temperature. All samples were analyzed in order to determine the microbial counts at the 2(nd), 6(th), 12(th), and 24(th) hours of storage. Garlic addition decreased the microbial growth in some ground beef samples kept either at room temperature or in the refrigerator. However, microbial growth increased in some ground beef samples kept in similar conditions. The difference was found in samples kept in the refrigerator for 24 hours in terms of total aerobic mesophilic bacteria and coliform bacteria when garlic used at 10%. The effects of garlic on the microbial growth of both coliforms and Staphylococcus/ Micrococcus in the samples kept at room temperature were increased. The yeast and mold counts in ground beef samples kept in any condition were not affected by garlic addition. However, the addition of garlic to the raw meatball mix decreased the microbial count, in terms of total aerobic mesophilic bacteria and yeast and mold counts, when the garlic was added at 5% or 10% (P < .05). The addition of 10% garlic to raw meatball caused a permanent decrease in yeast and mold count, unlike in ground beef. The results of this study indicate that the chopped garlic has a slowing-down effect on microbiological growth in ground meat depending on the garlic concentration, but this effect was not at an expected level even at the highest concentration, because potential antimicrobial agents in chopped garlic were probably insufficiently extracted.
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    Comparison for the effect of MAP on Lor whey cheeses with two different initial microflora
    (M H Schaper Gmbh Co Kg, 2007) Erkan, Mehmet Emin; Vural, Aydin; Ciftcioglu, Gurhan; Aydin, Ali; Aksu, Harun
    Whey cheese is a type of soft fresh cheese, which is produced according to traditional protocols in different Mediterranean countries. The microbiological quality of Lor whey cheese, which is a traditional Turkish cheese, mostly depends on the traditional protocol used. The initial microflora is one of the important quality parameters affecting shelf life of Lor cheese. In the present study, two batches of Lor cheese were produced with slightly different protocols, resulting in differences in the initial microflora. Both batches were divided into four groups, which were packaged under three different modified atmosphere (MAP) conditions or air as control. The packages were stored at +4 degrees C and were analyzed microbiologically after 0, 1, 7,15,30 and 60 days of storage. Total mesophilic aerobic bacteria, coliform bacteria, Escherichia coli, lactic acid bacteria and yeasts-moulds have been selected as microbiological criteria because they are characteristic for the shelf life of whey cheeses. The differences in the production protocols and the effect of MAP were evaluated. Lor cheese produced via modified protocol with lower initial bacterial numbers and packaged under 60 % CO2 and 40 % N-2 had the longest microbiological shelf life. Further studies are necessary in order to support legislative acts for Lor cheeses.
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    Comprehensive phenolic profiling and biological evaluation of Centaurea glastifolia L. (Asteraceae)
    (Taylor & Francis Ltd, 2024) Gozcu, Sefa; Aksit, Zeynep; Aydin, Ali; Yilmaz, Mustafa Abdullah; Simsek, Samed
    The present investigation focused on the comprehensive analysis of the phenolic profile of Centaurea glastifolia L. (Asteraceae) and the assessment of its diverse biological activities. Utilising LC-MS/MS, the phytochemical composition of the 70% methanol extract of Centaurea glastifolia (CG-ME) was thoroughly elucidated, revealing the presence of 30 distinct phytochemical compounds. Notably, major phenolic constituents identified in the extract included quinic acid, chlorogenic acid, luteolin-7-O-glucoside, kaempferol-3-O-glucoside, luteolin, and apigenin-7-O-glucoside. The antioxidant, antibacterial, antiproliferative, and cytotoxic activities of CG-ME were investigated. The CG-ME exhibited a moderate capacity for scavenging DPPH radicals (IC50: 50.05 +/- 1.58 mu g/mL) and FRAP (63.96 +/- 0.39 mg TE/g extract), indicating a moderate level of antioxidant activity. Moreover, CG-ME demonstrated significant antiproliferative effects (GI(50): 1.10 and 1.30 mu g/mL) on cancer cells (C6 and HTC cancer cell lines, respectively) while displaying low cytotoxicity towards normal cells (LC50: >1000 mu g/mL). In terms of antibacterial activity, CG-ME was found to be inactive against tested both Gram-positive and Gram-negative bacterial strains (MIC > 500 mu g/mL). The extracts had a promising antiproliferative effect on C6, HeLa, and HT29 cancer cell lines with a less cytotoxic effect (10.5-14.2%) against normal cells.
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    Determination of aflatoxin levels in consumed hazelnut cream in Istanbul, Turkey
    (Asian Journal Of Chemistry, 2007) Vural, Aydin; Aydin, Ali; Cakmak, Oemer; Erkan, M. Emin
    This study was carried out to determine aflatoxin levels in cacao hazelnut cream, which is a widely consumed product. First, a total of 182 cacao hazelnut cream samples were obtained randomly from retail points in Istanbul. Then they were analysed from January 2002 to December 2004 by ELISA technique for aflatoxin B, and. total aflatoksin. 51 Samples (28.02%) were investigated for total aflatoxin and 48 samples (26.37%)were investigated for AFB(1) which were found to have exceeded the highest acceptable limits set down by the EU legal limit. The acceptable limits of the Turkish food codex are different from the EU. Out of 182 samples, only 10 (5.49 %) were found to have exceeded the limits for total aflatoxin and only five (2.74 %) were found to have exceeded the limits for aflatoxin AFB(1) that were set down by the Turkish food codex.
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    Evaluating Agronomic Performance and Investigating Molecular Structure of Drought and Heat Tolerant Wild Alfalfa (Medicago sativa L.) Collection from the Southeastern Turkey
    (Springer/Plenum Publishers, 2017) Basbag, Mehmet; Aydin, Ali; Sakiroglu, Muhammet
    Drought is a major stress factor for agricultural production including alfalfa production. One way to counterbalance the yield losses is the introgression of drought tolerant germplasm into breeding programs. As an effort to exploit such germplasm, 16 individual plants were selected from the Southeastern Turkey from their natural habitat and clonally propagated in field trials with an ultimate goal to use the germplasm as parents for releasing a synthetic cultivar. Forage yield and forage quality traits were evaluated and molecular genetic diversity among genotypes were determined using inter simple sequence repeat markers. Genotypes showed a variation from growth habit to yield and quality traits indicating sufficient phenotypic variation for diverse breeding efforts (for grazing or harvesting) and long term selection schemes. A large amount of genetic variation was observed even with a limited number of marker and genotypes. However, no pattern of spatial genetic structure was observed for the scale of the study when genetic variation is linked to the geographic origin. We conclude that ex situ natural variation provides a wealth of germplasm that could be incorporated into breeding programs aiming to improve drought tolerance. We also suggest an extensive collection of seeds/plant tissue from unique plants with desirable traits rather than putting more efforts to create a spatial germplasm sampling efforts in narrow regions.
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    Exploring the Potential of Psephellus huber-Marathi (Wagenitz) Wagenitz: A Comprehensive UHPLC-MS/MS Analysis of Phytochemical Composition and Evaluation of Antioxidant, Antimicrobial, and Antiproliferative Activities
    (Kahramanmaras Sutcu Imam Univ Rektorlugu, 2024) Akman, Tugrul Cagri; Simsek, Samed; Aksit, Zeynep; Aydin, Ali; Yilmaz, Mustafa Abdullah
    Psephellus huber-morathii (PH) is an endemic species in the Eastern Anatolia Region. In this study, besides the biological activities of the 70% methanol extract of PH, its comprehensive phytochemical composition was investigated. The phenolic composition of the PH extract was analyzed using the UHPLC-MS/MS method. To evaluate its antimicrobial characteristics, the microdilution technique was employed. The antioxidant capabilities and total phenolic and flavonoid contents of the extract were determined using the spectrophotometer. Additionally, the effects of the extracts on cell proliferation and NCI-60 survival parameter values were assessed using the MTT assay. Quinic acid and chlorogenic acid were major compounds. The extract showed high antioxidant activity in DPPH (IC50:13.9 +/- 0.4 jig mL-1) and FRAP (61.3 +/- 2.3 mg TE g extract-1) methods. The total phenolic and flavonoid contents of the extract were found as 52.2 +/- 1.9 mg GAE g extract-1 and 28.6 +/- 0.9 mg QE g extract-1, respectively. Discussion: The extract showed low antiproliferative activity against normal lung and retinal cell lines, promising anticancer effects on gynecological and colon cancer cells, and moderate antimicrobial activity against Bacillus cereus and Enterococcus faecium. The study demonstrated the medicinal potential and value of PH extract against infectious diseases and cancer.
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    Survival of Escherichia coli O157:H7 in minced meat and hamburger patties
    (Wfl Publ, 2008) Ciftcioglu, Gurhan; Arun, Ozge O.; Vural, Aydin; Aydin, Ali; Aksu, Harun
    Escherichia coli O157:H7 has been recognized as human pathogen first in 1982. Its viability at lower temperatures has been proved in different in-vitro studies. It has been planned to determine the viability of inoculated E. coli O157:H7 strain in original flora of minced meat samples and original formula and microflora of hamburger patties as an actual model, during cold and frozen storage. For this purpose, minced meat and hamburger patty samples have been inoculated with 5 log cfu/g level and stored at 4.0 degrees C or -18.0 degrees C and analyzed at days 1, 2, 3, 5, 7, 9 and at days 10, 20, 30, 60, 120, 180, respectively. Reduction in E. coli O157:H 7 numbers were found significant in hamburger patties. E. coli O157:H7 counts have been detected as 4.90 log cfu/g at the end of the 9 days storage and 4.01 log cfu/g at the end of the 180 days of storage in hamburger patties. Nevertheless, reduction levels were not as high as reported in previous in-vitro studies. There were no significant changes in inoculated minced meat samples at both cold and frozen storage. It has been concluded that E. coli O157:H7 was more stable in minced meat and hamburger patties, which have original formula and with accompanying microbial flora, when compared to in-vitro studies. Further studies should be held in order to investigate the behavior of E. coli O157:H7 in actual food chain of hamburgers.