Armutlu Meslek Yüksekokulu

Permanent URI for this collection

http://dspace.yalova.edu.tr/handle/1/16

Browse

Browsing Armutlu Meslek Yüksekokulu by Subject "cherry laurel"

Now showing 1 - 2 of 2
  • Thumbnail Image
    Item
    Evaluation of Diospyros kaki (persimmon), Prunus lauroceraus (cherry laurel) and Vaccinium arctostaphylos (blue berry) Fruits as a Natural Antioxidant Source
    (Journal of Anatolian Environmental and Animal Sciences, 2021-12-31) Gürdal, Aydın Aytaç
    Most living things need oxygen to survive. However, the consumption of oxygen by cells causes the formation of reactive oxygen species (ROS). In this case, oxygen can have a toxic and mutating effect. It is reported that ROS, which create an imbalance between the antioxidant system of the organism and cause oxidative stress, cause chronic and acute diseases such as cardiovascular diseases, cancer, diabetes, Alzheimer's and some immune problems and aging. Antioxidants are substances that can delay or prevent the damage caused by oxygen in living environments, although they exist in low concentrations. Epidemiological studies report that an antioxidant-rich diet is beneficial and can have a great impact on disease prevention. For this reason, a lot of research should be done on natural antioxidants. For this purpose, Diospyros kaki (persimmon), Prunus lauroceraus (cherry laurel), Vaccinium arctostaphylos (blue berry) fruits are dried at 60°C and then mixed with ethanol (40°C), hot water (75°C) and warm water (40°C). were subjected to the extraction process and extracts were obtained at the rates of 2.5% and 5%. The DPPH method was used to determine the antioxidant effect. According to the results obtained, the highest antioxidant activity was determined in the hot water extract of the blue berry fruit, and the lowest in the ethanol extract of the cherry laurel fruit. It was observed that increasing the extract concentration slightly increased the antioxidant activity.
  • Thumbnail Image
    Item
    INVESTIGATION OF NUTRITIONAL, SOME QUALITY CHANGES OF MUSSELS COVERED WITH EDIBLE FILMS PREPARED USING EXTRACTS OF PERSIMMON, CHERRY LAUREL AND LIKAPA
    (Fresenius Environmental Bulletin and Advances in Food Sciences, 2021-02) Gürdal, Aydın Aytaç; Çağlak, Emre
    One of the reasons of food stale is that they re-act with oxygen. In this event caused by free radicals called autooxidation. Antioxidants helps free radi-cals to stabilize and minimize the damage they cause. Extracts that can be obtained from natural sources, especially medicinal / aromatic plants, can be used as an aid to preserve foods by showing anti-oxidant and antimicrobial properties. This study was carried out to extend the shelf life of seafood prod-ucts by using natural antioxidant and antimicrobial sources. For this purpose, the sepals and leaves ob-tained from persimmon (Diospyros kaki), cherry lau-rel (Laurocerasus officinalis) and Likapa (Vaccin-ium myrtillus) were dried and dried at 60 ° C and then 2.5% and 5% vegetable extracts were obtained. Then used in the specified proportions to cover the mussels with edible films. Coated products were stored at + 4 ° C. Quality changes were examined on days 0, 2 and 4. In the study, the characteristics of edible films used in coating the product were deter-mined. The highest TS and EB values were respec-tively in the group HB (0.61MPa) and LA (34.07%), and the lowest WVP, WS and SD values were LA (0.34 10-10 g H2O Pa-1s-1m-1), HB (56.71%) and KA (35.79%). It was determined that TVB-N values of film-coated products exceeded the consumable limit value of the other groups on the 4th day, except HB, LB and KB groups. TBA values of products covered with edible film did not exceed the consumable limit values during storage. The lowest TBA values were determined in LA, LB and KB groups. On the 2nd day of storage, the highest and lowest total aerobic mesophilic and psychrophilic results were found 5.97 log CFU / g (HB) and 4.62 log CFU / g (LA) respectively, on day 4, all groups exceeded the 7 log CFU / g limit value. According to the results of anal-ysis carried out during storage, it was observed that LB group had a positive effect on product quality compared to other groups.