Esra Ulusoy - Academia.edu (original) (raw)

Papers by Esra Ulusoy

Research paper thumbnail of Honey and apiteraphy

Apiterapi, bal arısı (Apis mellifera L.) ürünleri olan bal, polen, propolis, arı ekmeği (bee brea... more Apiterapi, bal arısı (Apis mellifera L.) ürünleri olan bal, polen, propolis, arı ekmeği (bee bread), arı sütü ve arı zehirinin hastalıkların tedavisinde veya önlenmesinde kullanılması olarak tanımlanabilir. Bal, yüksek enerjili ve karbonhidratlı bir madde olması, tadı, aroması ve diğer üstün özellikleri nedeniyle insanlar tarafından besin ve enerji kaynağı olarak en iyi bilinen ve tüketilen arı ürünüdür. Çeşitli bal türleri halk arasında birçok hastalığa karşı tedavi amacıyla da kullanılmaktadır. Balın kimyasal içeriği ve geleneksel tıpta kullanımı konusundaki çalışmalara giderek artan bir ilgi oluşmaktadır. Her geçen gün sonuçlanan araştırmalar balın insan sağlığı açısından faydalarını doğrulamakta ve apiterapik önemini artırmaktadır.Apitherapy could be termed as the use of honey, pollen, propolis, bea bread, royal jelly, and, bee venom which are the products made by honey bees (Apis mellifera L.) to cure or prevent diseases. Various forms of apitherapy have been used by many cultu...

Research paper thumbnail of Bal ve Apiterapi

Uludağ arıcılık dergisi, Aug 28, 2012

Apiterapi, bal arısı (Apis mellifera L.) ürünleri olan bal, polen, propolis, arı ekmeği (bee brea... more Apiterapi, bal arısı (Apis mellifera L.) ürünleri olan bal, polen, propolis, arı ekmeği (bee bread), arı sütü ve arı zehirinin hastalıkların tedavisinde veya önlenmesinde kullanılması olarak tanımlanabilir. Bal, yüksek enerjili ve karbonhidratlı bir madde olması, tadı, aroması ve diğer üstün özellikleri nedeniyle insanlar tarafından besin ve enerji kaynağı olarak en iyi bilinen ve tüketilen arı ürünüdür. Çeşitli bal türleri halk arasında birçok hastalığa karşı tedavi amacıyla da kullanılmaktadır. Balın kimyasal içeriği ve geleneksel tıpta kullanımı konusundaki çalışmalara giderek artan bir ilgi oluşmaktadır. Her geçen gün sonuçlanan araştırmalar balın insan sağlığı açısından faydalarını doğrulamakta ve apiterapik önemini artırmaktadır.

Research paper thumbnail of Anzer balı ve poleninin yüksek performanslı sıvı kromatografisi ile fenolik bileşiminin belirlenmesi ve antioksidan özellikleri

Research paper thumbnail of Antioxidant and Antimicrobial Activity of Different Floral Origin Honeys from Turkiye

Journal of Food Biochemistry, 2010

The bioactivities of phenolic extracts of nine Turkish honeys from different floral sources were ... more The bioactivities of phenolic extracts of nine Turkish honeys from different floral sources were investigated. The antioxidant properties of the extracts were assessed by ferric reducing/antioxidant power (FRAP) assay, 1,1diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity and cupric reducing antioxidant capacity (CUPRAC) assay. The total phenolic contents measured by Folin-Ciocalteau method varied from 66 to 223 mg/g extract as gallic acid equivalent. The antioxidant activities found with CUPRAC, expressed as trolox equivalent antioxidant capacity, ranged from 124.8 to 532 mmol/g, those determined with DPPH • expressed as IC 50 ranged from 84

Research paper thumbnail of Antioxidant Activity and Phenolic Acid Constituents of Chestnut (Castania SATIVAMILL.) Honey and Propolis

Journal of Food Biochemistry, 2009

This study describes the constituents of phenolic acids and antioxidant activities of chestnut (C... more This study describes the constituents of phenolic acids and antioxidant activities of chestnut (Castania sativa Mill.) honeys and propolis in Turkey. Antioxidant activity of the chestnut honeys and propolis were examined by three different methods, namely scavenging of free radical 2, 2-diphenyl-1picrylhydrazyl, FRAP, and cupric reducing antioxidant power. Total phenolic contents were determined by using Folin-Ciocalteu reagent as GA equivalent. The phenolic constituents were also determined by HPLC. The antioxidant activities were compared with standard antioxidants such as catechin, BHT and Trolox. The antioxidant activities of all the samples were found high and related to the sample concentrations. The ethanolic propolis extracts showed the highest antioxidant activity. The major phenolic acids of the chestnut honeys and propolis identified by HPLC with PDA detection were coumaric acid, FA, cinnamic acid, CA and ChA.

Research paper thumbnail of Comparative Study of Chemical and Biochemical Properties of Different Melon Cultivars: Standard, Hybrid, and Grafted Melons

Journal of Agricultural and Food Chemistry, 2010

Chemical and biochemical properties of standard, hybrid, and grafted melons cultivated under the ... more Chemical and biochemical properties of standard, hybrid, and grafted melons cultivated under the same agricultural conditions in adjacent fields in the Cumra region of Turkey were investigated and compared based on pH, Brix, antioxidant activity, total phenolics, ascorbic acid, individual phenolics, sugar, and organic acid values. Seventeen different phenolic constituents were quantified by reverse phase high-performance liquid chromatography (RP-HPLC). The highest phenolic acid variability and content were detected in the standard melon. Sugar and organic acid compositions of melon cultivars were tested by capillary electrophoresis, and significant differences in types and contents of individual sugars and organic acids were determined among the cultivars. Standard Cinikiz Cumra melons had the highest ascorbic acid, total phenolics, and total sugar contents. The fructose/ glucose ratio increased three times in grafted melon as compared with standard melon. While sugar alcohol mannitol existed in the standard and hybrid cultivars, this constituent disappeared in the grafted types. Citric acid found in the standard cultivar was not detected in the hybrid and grafted types. Consequently, it was concluded that the nutritional value of melons changed by the application of hybridization, grafting, or standard (open pollinated) production methods. The standard melon was found to have the highest score in terms of taste, because of its highest sweetness and sourness. It was also found preferable because of its high antioxidant activity, total phenolic and ascorbic acid contents.

Research paper thumbnail of Properties of Phenolic Composition and Biological Activity of Propolis from Turkey

International Journal of Food Properties, 2013

ABSTRACT Propolis has highly biologically active natural substances. Propolis is rich in phenolic... more ABSTRACT Propolis has highly biologically active natural substances. Propolis is rich in phenolic compounds, and is becoming increasingly popular because of it's components' potential role in contributing to human health. Its composition is variable and depends on several factors. In this study, we analyzed some individual phenolic compounds and investigated in vitro biological activities of ten different Turkish propolis samples. 17 different phenolic constituents were measured by reverse phase-high performance liquid chromatography (RP-HPLC). Total phenolic compounds, and ferric reducing antioxidant power (FRAP) were used as antioxidant capacity determinants. The antimicrobial activity was studied by agar diffusion method, using six bacteria and two yeasts. All propolis showed strong antioxidant and antimicrobial activity and contained large amounts of antioxidant compounds. Quercetin, benzoic acid, caffeic acid, ferulic acid and coumaric acid were detected in all propolis samples in high amounts, while vanillic acid, chlorogenic acid, epicathecin, rutin, syringic acid, and o-coumaric acid were found at very small quantities and cathecin was not found in any of them. The methanolic extracts were active against all bacteria and yeasts. They were especially effective against Pseudomonas aeruginosa ATCC®27853. The propolis extracts proved to be a good source of antioxidants and antimicrobial agents that might serve to protect health and fight against several diseases.

Research paper thumbnail of Honey and apiteraphy

Apiterapi, bal arısı (Apis mellifera L.) ürünleri olan bal, polen, propolis, arı ekmeği (bee brea... more Apiterapi, bal arısı (Apis mellifera L.) ürünleri olan bal, polen, propolis, arı ekmeği (bee bread), arı sütü ve arı zehirinin hastalıkların tedavisinde veya önlenmesinde kullanılması olarak tanımlanabilir. Bal, yüksek enerjili ve karbonhidratlı bir madde olması, tadı, aroması ve diğer üstün özellikleri nedeniyle insanlar tarafından besin ve enerji kaynağı olarak en iyi bilinen ve tüketilen arı ürünüdür. Çeşitli bal türleri halk arasında birçok hastalığa karşı tedavi amacıyla da kullanılmaktadır. Balın kimyasal içeriği ve geleneksel tıpta kullanımı konusundaki çalışmalara giderek artan bir ilgi oluşmaktadır. Her geçen gün sonuçlanan araştırmalar balın insan sağlığı açısından faydalarını doğrulamakta ve apiterapik önemini artırmaktadır.Apitherapy could be termed as the use of honey, pollen, propolis, bea bread, royal jelly, and, bee venom which are the products made by honey bees (Apis mellifera L.) to cure or prevent diseases. Various forms of apitherapy have been used by many cultu...

Research paper thumbnail of Bal ve Apiterapi

Uludağ arıcılık dergisi, Aug 28, 2012

Apiterapi, bal arısı (Apis mellifera L.) ürünleri olan bal, polen, propolis, arı ekmeği (bee brea... more Apiterapi, bal arısı (Apis mellifera L.) ürünleri olan bal, polen, propolis, arı ekmeği (bee bread), arı sütü ve arı zehirinin hastalıkların tedavisinde veya önlenmesinde kullanılması olarak tanımlanabilir. Bal, yüksek enerjili ve karbonhidratlı bir madde olması, tadı, aroması ve diğer üstün özellikleri nedeniyle insanlar tarafından besin ve enerji kaynağı olarak en iyi bilinen ve tüketilen arı ürünüdür. Çeşitli bal türleri halk arasında birçok hastalığa karşı tedavi amacıyla da kullanılmaktadır. Balın kimyasal içeriği ve geleneksel tıpta kullanımı konusundaki çalışmalara giderek artan bir ilgi oluşmaktadır. Her geçen gün sonuçlanan araştırmalar balın insan sağlığı açısından faydalarını doğrulamakta ve apiterapik önemini artırmaktadır.

Research paper thumbnail of Anzer balı ve poleninin yüksek performanslı sıvı kromatografisi ile fenolik bileşiminin belirlenmesi ve antioksidan özellikleri

Research paper thumbnail of Antioxidant and Antimicrobial Activity of Different Floral Origin Honeys from Turkiye

Journal of Food Biochemistry, 2010

The bioactivities of phenolic extracts of nine Turkish honeys from different floral sources were ... more The bioactivities of phenolic extracts of nine Turkish honeys from different floral sources were investigated. The antioxidant properties of the extracts were assessed by ferric reducing/antioxidant power (FRAP) assay, 1,1diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity and cupric reducing antioxidant capacity (CUPRAC) assay. The total phenolic contents measured by Folin-Ciocalteau method varied from 66 to 223 mg/g extract as gallic acid equivalent. The antioxidant activities found with CUPRAC, expressed as trolox equivalent antioxidant capacity, ranged from 124.8 to 532 mmol/g, those determined with DPPH • expressed as IC 50 ranged from 84

Research paper thumbnail of Antioxidant Activity and Phenolic Acid Constituents of Chestnut (Castania SATIVAMILL.) Honey and Propolis

Journal of Food Biochemistry, 2009

This study describes the constituents of phenolic acids and antioxidant activities of chestnut (C... more This study describes the constituents of phenolic acids and antioxidant activities of chestnut (Castania sativa Mill.) honeys and propolis in Turkey. Antioxidant activity of the chestnut honeys and propolis were examined by three different methods, namely scavenging of free radical 2, 2-diphenyl-1picrylhydrazyl, FRAP, and cupric reducing antioxidant power. Total phenolic contents were determined by using Folin-Ciocalteu reagent as GA equivalent. The phenolic constituents were also determined by HPLC. The antioxidant activities were compared with standard antioxidants such as catechin, BHT and Trolox. The antioxidant activities of all the samples were found high and related to the sample concentrations. The ethanolic propolis extracts showed the highest antioxidant activity. The major phenolic acids of the chestnut honeys and propolis identified by HPLC with PDA detection were coumaric acid, FA, cinnamic acid, CA and ChA.

Research paper thumbnail of Comparative Study of Chemical and Biochemical Properties of Different Melon Cultivars: Standard, Hybrid, and Grafted Melons

Journal of Agricultural and Food Chemistry, 2010

Chemical and biochemical properties of standard, hybrid, and grafted melons cultivated under the ... more Chemical and biochemical properties of standard, hybrid, and grafted melons cultivated under the same agricultural conditions in adjacent fields in the Cumra region of Turkey were investigated and compared based on pH, Brix, antioxidant activity, total phenolics, ascorbic acid, individual phenolics, sugar, and organic acid values. Seventeen different phenolic constituents were quantified by reverse phase high-performance liquid chromatography (RP-HPLC). The highest phenolic acid variability and content were detected in the standard melon. Sugar and organic acid compositions of melon cultivars were tested by capillary electrophoresis, and significant differences in types and contents of individual sugars and organic acids were determined among the cultivars. Standard Cinikiz Cumra melons had the highest ascorbic acid, total phenolics, and total sugar contents. The fructose/ glucose ratio increased three times in grafted melon as compared with standard melon. While sugar alcohol mannitol existed in the standard and hybrid cultivars, this constituent disappeared in the grafted types. Citric acid found in the standard cultivar was not detected in the hybrid and grafted types. Consequently, it was concluded that the nutritional value of melons changed by the application of hybridization, grafting, or standard (open pollinated) production methods. The standard melon was found to have the highest score in terms of taste, because of its highest sweetness and sourness. It was also found preferable because of its high antioxidant activity, total phenolic and ascorbic acid contents.

Research paper thumbnail of Properties of Phenolic Composition and Biological Activity of Propolis from Turkey

International Journal of Food Properties, 2013

ABSTRACT Propolis has highly biologically active natural substances. Propolis is rich in phenolic... more ABSTRACT Propolis has highly biologically active natural substances. Propolis is rich in phenolic compounds, and is becoming increasingly popular because of it's components' potential role in contributing to human health. Its composition is variable and depends on several factors. In this study, we analyzed some individual phenolic compounds and investigated in vitro biological activities of ten different Turkish propolis samples. 17 different phenolic constituents were measured by reverse phase-high performance liquid chromatography (RP-HPLC). Total phenolic compounds, and ferric reducing antioxidant power (FRAP) were used as antioxidant capacity determinants. The antimicrobial activity was studied by agar diffusion method, using six bacteria and two yeasts. All propolis showed strong antioxidant and antimicrobial activity and contained large amounts of antioxidant compounds. Quercetin, benzoic acid, caffeic acid, ferulic acid and coumaric acid were detected in all propolis samples in high amounts, while vanillic acid, chlorogenic acid, epicathecin, rutin, syringic acid, and o-coumaric acid were found at very small quantities and cathecin was not found in any of them. The methanolic extracts were active against all bacteria and yeasts. They were especially effective against Pseudomonas aeruginosa ATCC®27853. The propolis extracts proved to be a good source of antioxidants and antimicrobial agents that might serve to protect health and fight against several diseases.