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Öğe Chemical composition of essential oil from aerial parts and fruits of Hyssopus officinalis L., Origanum acutidens, Prangos uechritzii, H-hircinum L. and Hypericum polyphyllum subsp polyphyllum(Agrimedia Gmbh, 2015) Figueredo, Guilles; Ozcan, Mehmet Musa; Chalchat, Jean Claude; Bagci, Yavuz; Chalard, Pierre; Al Juhaimis, Fahad; Dogu, SuleymanThe chemical constituents of essential oil by hydrodistillation from the aerial parts of Hyssopus officinalis L., Origanum acutidens and Prangos uechtrizii wild growing in Turkey were extracted by hydrodistillation, and analysed by GC and GC-MS. The major constituents of H. officinalis oil were pinocarvone (29.17%), trans-pine camphone (27.19 %), beta-pinene (17.63%), cis-pinocamphone (4.68%) and myrcene (2.92%). The major constituents of the essential oil of O. acutidens were carvacrol (76.2%), p-cymene (7.4%) and borneol (3.2%). The major components of H. hircinum were alpha-pinene (6.96%), beta-pinene (28.79%), limonene (3.60%), cc-terpineol (7.20%), spathulenol (5.60%), caryophyllene oxyde (2.99%), humulene-1,2-epoxyde (4.20%), alpha-eudesmol (3.96%) and methyle linolenate (7.27%), while ishwarana (64.36%), aristolochene (1.50%), beta-selinene (2.61%), valencene (2.08%), alpha-selinene (1.32%), spathulenol (2.42%), caryophyllene oxyde (2.89%) and beta-eudesmol (4.30%) were recorded as the main constituents of H. polyphyllum.Öğe Determination of heavy metal contents in some freshwater fishes(Springer, 2014) Mert, Ramazan; Alas, Ali; Bulut, Sait; Ozcan, Mehmet MusaThe concentrations of heavy metals in tench, pike-perch, and common carp fish caught in four different seasons from Damsa dam lake (NevAYehir) were determined. Heavy metal contents of fishes changed depending on seasons. The highest Al (20.894 mg/kg) in tench was established in winter, and the lowest Al (1.605 mg/kg) was determined in summer. Fe content of tench fish changed between 112.906 mg/kg (autumn) and 31.207 mg/kg (spring). In addition, Zn contents of tench were found between 36.0323 mg/kg (summer) and 430.586 mg/kg (winter). The results indicate that concentrations of Cu of tench varied from 0.1934 mg/kg (winter) to 15.422 mg/kg (autumn). Results indicate that concentrations varied from 2.923 mg/kg (autumn) to 32.078 mg/kg (summer) with a mean of 11.1893 mg/kg for Al; 0.2483 mg/kg (spring) to 3.3088 mg/kg (autumn) with a mean of 1.6189 mg/kg for Ni; 0.5325 mg/kg (spring) to 0.845 mg/kg (autumn) with a mean of 0.7234 for Pb; and 7.0464 mg/kg (winter) to 253.686 mg/kg (summer) with a mean of 133.6348 for Zn. In common carp, Al, Cd, Co, Cr, Cu, Fe, Mn, Ni, Pb, Zn, Se, Ga, and Te contents were determined as 3.9623 mg/kg; 0.1293, 0.2336, 0.0526, 0.1543, 4.2406, 0.726, 1.797, 0.6216, 6.8536, 0.1783, 0.7876, and 0.371 mg/kg in autumn, respectively.Öğe Effect of Drying On Antioxidant Activity, Phenolic Compounds and Mineral Contents of Hawthorn and Wild Pear Fruits(Springer, 2020) Aladag, Mustafa Onur; Dogu, Suleyman; Uslu, Nurhan; Ozcan, Mehmet Musa; Gezgin, Sait; Dursun, NesimThe study demonstrated that SD-4 (3193.894mg GAE/100g) followed by SD-8 (2262.763mg GAE/100g) and SD-7 (1473.956mg GAE/100g) had the maximum total phenolic contents. SD-1 possessed the highest antioxidant activity, which later decreased from 83.067% in fresh fruit to 52.130% following drying. Across all fruits, drying resulted in significant reductions in both total phenolic content and phenolic compounds. Generally, gallic acid and (+)-catechin were the major phenolics in all fruits. Rutin trihydrate content of SD-4 decreased from 764.980mg/100g (fresh) to 0.620mg/100g when the fruit was dried. P, K, Ca, Mg and S were the macro elements of all fruits. Across all fruits, drying resulted in significant reductions in both total phenolic content and phenolic compounds. It was observed that dried fruits had the highest mineral contents compared to fresh fruits.Öğe The effect of heat treatment on phenolic compounds and fatty acid composition of Brazilian nut and hazelnut(Springer India, 2018) Ozcan, Mehmet Musa; Al Juhaimi, Fahad; Uslu, NurhanBrazilian peanut oil content increased with oven heating (65.08%) and decreased with microwave heating process (61.00%). While the phenolic content of untreated Brazilian nut was the highest of 68.97 mg GAE/100 g. Hazelnut (Sivri) contained the highest antioxidant activity (86.52%, untreated). Results reflected significantly differences between the antioxidant effect and total phenol contents of Brazilian nut and hazelnut (Sivri) kernels heated in the oven and microwave. Microwave heating caused a decrease in antioxidant activity of hazelnut. Gallic acid, 3,4-dihydroxybenzoic acid and (+)- and catechin were the main phenolic compounds of raw Brazilian nut with the value of 5.33, 4.33 and 4.88 mg/100 g, respectively, while the dominant phenolics of raw hazelnut (Sivri) kernels were gallic acid (4.81 mg/100 g), 3,4-dihydroxybenzoic acid (4.61 mg/100 g), (+)-catechin (6.96 mg/100 g) and 1,2-dihydroxybenzene (4.14 mg/100 g). Both conventional and microwave heating caused minor reduction in phenolic compounds. The main fatty acids of Brazilian nut oil were linoleic (44.39-48.18%), oleic (27.74-31.74%), palmitic (13.09-13.70%) and stearic (8.20-8.91%) acids, while the dominant fatty acids of hazelnut (Sivri) oil were oleic acid (80.84%), respectively. The heating process caused noticeable change in fatty acid compositions of both nut oils.Öğe Effect of species on total phenol, antioxidant activity and phenolic compounds of different wild onion bulbs(Springer, 2018) Ozcan, Mehmet Musa; Dogu, Suleyman; Uslu, NurhanThis study was focused on investigation of phenolic compounds, total phenolic contents and antioxidant activities of some wild onions (Crocus chrysanthus (SDA1), Hyacinthella campanislata (SDA2), Muscari armaniacum (SDA3), Ornithogalum armeniacum (SDA4), Gagea granatelli (SDA5), Hyacinthella heldreichii (SDA6), Muscari neglectum (SDA7), Ornithogalum lanceolatum (SDA-8). SDA-3 had the maximum total phenolic content, with the range of 88.19 mg/100 g, followed by SDA-1 (82.50 mg/100 g). SDA-1 (29.32%) exhibited the best antioxidant activity, followed by SDA-3 (27.92%). The major phenolic compound of SDA-3, SDA-4, SDA-5, SDA-6 and SDA-8 was (+)-catechin, with the ranges of 35.23, 30.76, 33.72, 44.42 and 50.85 mg/100 g, respectively. The dominant phenolic acid of SDA-1 (86.15 mg/100 g) and SDA-7 (22.07 mg/100 g) was determined as gallic acid. Additionally, SDA-2 contained the highest content of isorhamnetin (53.87 mg/100 g). Results indicate that the bulbs of studied plants are potential sources of phenolic compounds and their methanolic extracts have antioxidant activity.Öğe Essential oil composition of some Origanum species(Agrimedia Gmbh, 2017) Danton, Ombeline; Ozcan, Mehmet Musa; Figueredo, Gilles; Chalard, Pierre; Dogu, Suleyman; Uslu, Nurhan; Chalchat, Jean ClaudeChemical compositions of O.majorana, O. onites and O. saccatum oils were determined by GC and GC-MS. The yields of the essential oils were 0.276%, 0.395% and 0.261% v/w, respectively. The most abundant compounds of O.majorana, O. onites and O.saccatum oils were a-terpinene, p-cymene, gamma-terpinene and carvacrol. The highest carvacrol (10.920%) and linalool (10.271%) were found in O. onites oil. in addition, while myrcene is found as 10.471% and 4.817% in O. majorana and O. onites oils, respectively. Myrcene was determined as 0.662% in O.saccatum. The key component of Oregano species tested is p-cymene. The contents of p-cymene in O.majorana, O. onites and O. soccatum oils were determined as 33.416%, 17.417% and 73.143%, respectively. Also, gamma-terpinene contents of oil samples ranged from 17.798% (O. saccatum) to 29.932% (O. majorana).Öğe Fatty Acid Composition and Sterol Contents of Some Origanum Seed Oils(Wiley, 2018) Matthaeus, Bertrand; Ozcan, Mehmet Musa; Dogu, SuleymanThe aim of this present study is to determine oil content, fatty acid composition, and sterol profile of several Origanum species from Turkey to show the usefulness of this unusual raw material for oil processing. The oil content of Origanum seeds are found between 7.8% (O. brevides) and 27.2% (O. majorana). Linoleic [10.7% (O. brevidens) to 20.8% (O. vulgare subsp. viride)] and -linolenic acid [34.4% (O. brevidens) and 67.4% (O. minutiflorum)] are the predominant fatty acids of Origanum seed oils. The seed oils of Origanum samples only contain low levels of saturated fatty acids with palmitic and stearic acid as the main saturated fatty acids. Among all oil samples, the highest phytosterol content is found for ss-sitosterol ranging between 2462mgkg(-1) (O. vulgare subsp hirtum) and 5280mgkg(-1) (O. minutiflorum). Most of the Origanum species are very similar to O. vulgare regarding fatty acid and phytosterol composition, only O. brevidens shows a fatty acid composition with oleic and linoleic acid as predominant.Practical application: Today the search for new raw materials for oil processing is an ongoing task to solve the world-wide increasing demand for edible oil. From several investigations it is known that seed oil from Origanum vulgare is a good source of edible oil and essential fatty acids. The present work also gives some new information about the oil content as well as the composition of fatty acids and phytosterols of other members of the genus Origanum to evaluate their usefulness for the production of edible oil. In this study, oil content, fatty acid composition and sterol profile of several Origanum species collected from several provinces (Antalya, Bilecik, Bolu, Burdur, Hatay, Isparta, Karaman, Mersin and Osmaniye) of Turkey are determined. Most of the Origanum species are very similar to O. vulgare regarding fatty acid and phytosterol composition. Only O. brevidens shows a fatty acid composition with oleic and linoleic acid as predominant.Öğe Mineral contents of the head, caudal, central fleshy part, and spinal columns of some fishes(Springer, 2014) Alas, Ali; Ozcan, Mehmet Musa; Harmankaya, MustafaIn the experiment, mineral contents of the head, caudal, central fleshy part, and spinal columns of fishes were determined by inductively coupled plasma atomic emission spectrometry. The Ca content of base fleshy part ranged from 1,682 to 5,505 mg/kg. The Ca contents of central fleshy part were found between 104 and 428 mg/kg. This value was found between 5,582 and 7,368 in the spinal column parts. The K content in general ranged from 2,411 (Carassius gibellio) and 4,419 mg/kg (Scomber scombrus). The highest potassium was found on the central fleshy part and ranged between 3,214 and 4,419. The P content was found mostly on the bones and it range between 28,833 and 34,726. The least phosphor amount was found on the central fleshy part. While the Cd content ranges between 0.019 ppm and 0.104 mg/kg, Cr content changed between 1.32 and 4.20 ppm.Öğe Pecan walnut (Carya illinoinensis (Wangenh.) K. Koch) oil quality and phenolic compounds as affected by microwave and conventional roasting(Springer India, 2017) Al Juhaimi, Fahad; Ozcan, Mehmet Musa; Uslu, Nurhan; Dogu, SuleymanIn this study, the effects of conventional and microwave roasting on phenolic compounds, free acidity, peroxide value, fatty acid composition and tocopherol content of pecan walnut kernel and oil was investigated. The oil content of pecan kernels was 73.78% for microwave oven roasted at 720 W and 73.56% for conventional oven roasted at 110 A degrees C. The highest free fatty acid content (0.50%) and the lowest peroxide value (2.48 meq O-2/kg) were observed during microwave roasting at 720 W. The fatty acid profiles and tocopherol contents of pecan kernel oils did not show significant differences compared to raw samples. Roasting process in microwave oven at 720 W caused the reduction of some phenolic compounds, while the content of gallic acid exhibited a significant increase.Öğe 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 MeteThe 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.
