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    Changes of some bioactive and physicochemical properties during the black tea processing
    (Wiley, 2022) Balaban, Osman Tolga; Kamiloglu, Aybike; Kara, Hasan Huseyin
    In this research, some physical and bioactive properties of tea samples collected from every processing stage of black tea production were investigated. The processing stages were significantly effective on the investigated properties (moisture content, color parameters [L*, a*, and b*], and pH values the total phenolic substance, antioxidant activity) (p < 0.01). The antioxidant activities were found to be at a high level in fresh tea but decreased during the processing stages. Furthermore, the lowest activity was observed in the drying stage for extracts prepared with water and in the drying and sorting stages for extracts prepared with ethanol. In addition, it was determined that palmitic acid, myristic acid, and capric acid as saturated fatty acids, oleic acid, heptadecenoic acid, and eicosenoic acid as unsaturated fatty acids formed the fatty acid profile. Palmitic acid was determined to be the dominant fatty acid in tea samples. Practical Application Tea is a beverage known to have positive health effects. The chemical structure of tea is very effective in providing these positive effects on health. Black tea production takes place in five stages in general terms (withering, rolling, oxidation, drying, and sorting stages) after the harvesting. These processes are very effective in the quality properties of tea. This research provides information about effects of processing stages on black tea. Our results demonstrate that processing was significantly effective on the physicochemical and bioactive properties of tea. Functionality of bioactive compounds could be maintained by optimization of the applied processes.
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    Characterization of physicochemical and antioxidant properties of Bayburt honey from the North-east part of Turkey
    (Taylor & Francis Ltd, 2021) Bayram, Nesrin Ecem; Kara, Hasan Huseyin; Can, Asli Muslu; Bozkurt, Fatih; Akman, Perihan Kubra; Vardar, Sevgi Umay; cebi, Nur
    The aim of this study was to determine the physicochemical properties, bioactive substance content, and microbiological quality of sixty different honey samples collected from twelve different regions of Bayburt, Turkey. The samples were analyzed for their sugar, moisture, total phenolic, total flavonoid contents, and water activity, conductivity, pH values and colour, antiradical activity, and DSC properties. As a result of physicochemical analyses, it was determined that the samples examined complied with the standard values defined in the Turkish Food Codex in terms of the parameters examined. The results of the study showed that the total phenolic content (219.43-768.82 mg GAE kg(-1)), total flavonoid content (31.29-118.7 mg CAE kg(-1)) and DPPH (12.98%-94.79%) parameters differ widely among the honey samples. A principal component analysis (PCA) was applied to correlate the characteristics of honey with honey samples collected from different regions. This is the first comprehensive and original report about the physicochemical properties of honey produced in Bayburt, a region close to the Anzer region where the most expensive honey, Anzer honey, is produced.
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    The Effect of Different Harvest Periods and Harvest Times of the Day on Volatile Aroma Compounds of Olive Oils
    (Springer, 2023) Kara, Hasan Huseyin; Bayrak, Ali
    The olives of 'Ayvalik', 'Gemlik' and 'Memecik' were harvested by hand 2 consecutive years at three different levels of maturity (green, color change and black phase) and three different times of day (morning, noon, evening) at the same locations. Some components increased, while others decreased depending on the harvest period. The main component, hexanal, decreased as ripening progressed during the harvest period, while trans-2-hexenal increased. The ratio of maximum specified components are hexanal 9.56% ('Gemlik' sample, in 2nd year, 12th month, morning)-73.21% ('Ayvalik' sample, in 1st year, 11th month, noon), trans-2-hexenal 4.85% ('Ayvalik' sample, in 1st year, 11th month, evening)-64.29% ('Memecik' sample, in 1st year, 12th month, evening) and 1-penten-3-one 1.98% ('Memecik' sample, in 2nd year, 12th month, noon)-13.27% ('Gemlik' sample, in 1st year, 11th month, evening). Daytime harvesting was indicated by the presence of lipoxygenase trace consisting of 6-carbon, cis-3-hexyl acetate with hexenil lipoxygenase trace out the path of the 2-methylbutanal, 2-methyl-1-butanol and nonanal, which showed significant changes in the components. However, it was determined that the components of all samples neither increased nor decreased in the same way at the given time periods of the day
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    Emotional eating behaviors during the COVID-19 pandemic: A cross-sectional study
    (Elsevier, 2021) Madali, Berna; Alkan, Senay Burcin; Ors, Elif Didem; Ayranci, Meryem; Taskin, Havvanur; Kara, Hasan Huseyin
    Background & aims: The study aimed to evaluate emotional eating tendency of Turkish individuals during COVID-19 pandemic. Methods: The study comprised an online questionnaire and it was conducted from August to September 2020. The survey was distributed through social networks. Results: A total of 1626 adults have been included in the study, aged between 18 and 65 years (69.6% females and 30.4% males). The average BMI of all participants was 24.4 +/- 4.7 kg/m(2), 6% were underweight, and 11.6% were obese. A total of 32.7% of the participants had an increase in appetite and 34.4% had a weight gain. It was found that most of the participants (75.7%) were emotional eaters at different levels. Emotional eating was more common in obese people (43.5%) than normal weight (33.5%) and underweight (18.4%) people. It was examined the increasing food intake according to the BMI, the obese increased the consumption of fresh vegetables, fruits, pastries, and, eggs; underweight increased the consumption of fresh vegetables and fruits, milk and, eggs. As in other countries, a weight gain was observed in the individuals. However, the participants resorted to emotional eating to cope with negative emotions such as depression, anxiety, and stress caused by the pandemic. Conclusions: In this study, it has been provided preliminary data that can be used in future studies to determine the emotional eating behaviors during the COVID-19 pandemic. (C) 2021 European Society for Clinical Nutrition and Metabolism. Published by Elsevier Ltd. All rights reserved.
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    Variations in Bioactive Properties, Phenolic Compounds and Fatty Acid Compositions of Different Parts of Prickly Pear (Opuntia ficus-indica Spp) Fruits
    (Springer, 2023) Ozcan, Mehmet Musa; Uslu, Nurhan; Kara, Hasan Huseyin; Ozcan, Mustafa Mete
    The peel, pulp and seeds of prickly pear fruits contained 84.3%, 82.98% and 5.78% moisture, respectively. Total carotenoid and total flavonoid contents of prickly pear fruit parts ranged between 0.02 mu g/kg (peel) and 1.11 mu g/kg (seed) to 14.52 mg per 100 g (pulp) and 68.33 mg per 100 g (seed), respectively. Total phenolic contents and antioxidant activities of prickly pear fruit parts were determined between 41.94 mg GAE per 100 g (seed) and 122.10 mg GAE per 100 g (peel) to 0.87% (pulp) and 1.68% (seed), respectively. In general, prickly pear fruit seed, peel and pulp are very rich in catechin and gallic acid. Gallic acid amounts of prickly pear fruit parts varied between 17.46 (pulp) and 27.70 mg per 100 g (peel). Catechin and rutin trihydrate contents of prickly pear fruit portions were identified between 36.74 (pulp) and 122.87 mg per 100 g (seed) to 1.35 mg per 100 g (peel) and 10.04 mg per 100 g (pulp), respectively. The prickly pear seed oil contained 11.99% palmitic, 3.51% stearic, 20.28% oleic and 62.50% linoleic acids.