Hasim Kelebek - Academia.edu (original) (raw)

Papers by Hasim Kelebek

Quality Assurance and Safety of Crops & Foods

Cacao (Theobroma cacao) beans are among the most important ingredients in food and beverage indus... more Cacao (Theobroma cacao) beans are among the most important ingredients in food and beverage industries. They are mainly produced in tropical and subtropical forests. Africa is the biggest producer of cacao bean providers in the world and the Ivory Coast remains the world leader with an estimated yearly production of 3 million tonnes. Cacao beans are used in many food items such as chocolate products, cocoa butter, confectionary products, iced drinks, cocoa powder, etc. The quality and organoleptic characteristics of these food products are strongly related to those of the cocoa beans obtained from different processing treatments. The pulps surrounding the cacao beans are rich in water, sugars, pectins, proteins, minerals, vitamins, citric acid, and phenolic compounds. Many different processing methods are utilized and fermentation is a crucial postharvest treatment having a great influence on the quality of cacao beans and their related products. Spontaneous fermentation is a common...

Tarim Bilimleri Dergisi-journal of Agricultural Sciences, 2010

WOS: 000288717100008In this study, anthocyanin compounds of wines made from cv. Okuzgozu and effe... more WOS: 000288717100008In this study, anthocyanin compounds of wines made from cv. Okuzgozu and effects of by cold maceration on the anthocyanin profiles of these wines were investigated. Anthocyanin composition was detected by high performance liquid chromatography (HPLC) coupled with diode array detector. Fourteen different anthocyanins, including five glucosides, five acetyl glucosides, and four coumaroyl glucosides were identified and quantified. Total concentration of these compounds was 284.15 mg l(-1) for cold maceration wines and 243.62 mg l(-1) for control wines. Malvidin-3-glucoside was the most abundant and cyanidin-3-glucoside was minor anthocyanins in both wines. Total colour intensity, phenolic and tannin content of wines produced with cold maceration were clearly higher than control wines. Based upon sensory analysis, the wines obtained from cold maceration had higher colour, flavour, body, astringency aftertaste and harmony character than that the one produced from traditional maceration

The EuroBiotech Journal, 2017

The present research was planned to characterize the aroma composition of Viburnum opulus L. whic... more The present research was planned to characterize the aroma composition of Viburnum opulus L. which is one important members of the Caprifoliaceae family. Volatile components of Viburnum opulus L. were extracted by use of the purge and trap technique with dichloromethane and analyzed by gas chromatography-mass spectrometry (GC-MS). The extraction method gave highly representative aromatic extract of the studied sample. A total of 47 aroma compounds were found including acids, alcohols, ketones, volatile phenols, aldehydes, furans, lactones, an ester a terpene and a pyranone. Among all aroma compounds, isovaleric acid was found as the most abundant aroma compound in the fermented GR juice, having a 30% of total aroma concentration. Butanoic acid, 4-methyl catechol and propanoic acid were other aroma compounds found in higher concentrations (18%, 11% and 6% respectively).

European Food Research and Technology

Aroma composition obtained from Iranian dried Heracleum persicum Desf. ex Fisch. was analysed by ... more Aroma composition obtained from Iranian dried Heracleum persicum Desf. ex Fisch. was analysed by the gas chromatography- mass spectrometry (GC-MS) technique. For the first time in this plant aroma, the solvent-assisted flavour evaporation (SAFE) extraction method with dichloromethane was used prior to GC-MS. A total of 26 aroma compounds comprising esters, terpenes, acids, alcohol and aldehyde were identified and quantified in dried H. persicum fruit. Among the detected compounds, esters were present on highest levels, followed by terpenes. Hexyl butyrate was quantitatively the main aroma compound in this fruit, representing 65.6% of the total aroma compounds analysed, followed by octyl acetate (18.2%), hexyl isobutanoate (5.6%), ?-terpinene (1.6%) and o-cymene (1.3%). © 2016 National Agricultural and Food Centre (Slovakia)

Journal of Food Processing and Preservation, 2019

Oksuruk otunun yapraklari ve cicekleri uzun yillardir basta oksuruk gibi bogaz yolu enfeksiyonlar... more Oksuruk otunun yapraklari ve cicekleri uzun yillardir basta oksuruk gibi bogaz yolu enfeksiyonlari olmak uzere, bircok farkli hastaliga karsi tedavi amacli kullanilmaktadir. Ayrica, aroma maddelerince zengin olusu, oksuruk otunun gida sektorunde aroma verici olarak degerlendirilmesine olanak saglamistir. Bu calismada, golgede kurutulmus Oksuruk otu yapraklari ve ciceklerinin aroma maddeleri purge and trap yontemiyle izole edilmis ve GC-MS cihaziyla analiz edilmistir. Calismada elde edilen verilere gore, Oksuruk otunda baskin olarak moterpenler ve sesquiterpenlerin olusturdugu toplamda 30 aroma bilesigi tespit edilmistir. Bu bilesikler icerisinde Oksuruk otunda linalool (% 20.79 ), karyofilen (% 16.36 ), α -pinen (% 9.72 ), ( E )- β -farnesen (% 9.07 ), germakren (% 7.78 ) ve kamfen (% 4.48 ) oldugu belirlenmistir.

Journal of Food Measurement and Characterization, 2017

Journal of Biomolecular Structure and Dynamics, 2021

The aim of this work is to study the content of phenolic compounds in P lentiscus leaves and thei... more The aim of this work is to study the content of phenolic compounds in P lentiscus leaves and their antioxidant effect. After extracting the phenolic compounds, fractionation by liquid/liquid partition with increasing polarity gives five extracts. Three of them (ButF, AqF and ButA) were found to have good antioxidant activity. Their IC50s for the inhibition of the free radical formation of DPPH are 1.76 µg/mL, 1.307 µg/ml, and 1.77 µg/mL, respectively. These values are very interesting, considering the effect of the powerful flavonoid quercetin, whose IC50 against DPPH is 1.53 µg/mL. These extracts are also active against xanthine oxidase (XO). The IC50s measured are 0.14 mg/mL, 0.186 mg/mL and 0.33 mg/mL for ButF, Aq F and ButAq F extract respectively, in comparison with allopurinol (0.44 mg/mL). A phytochemical analysis by LC/ESI-MS-MS was performed to explain the observed activities. The results show 22 peaks representing: flavanols, namely catechin, d-Gallocatechin, and gallocatechin gallate. The only flavone detected in the studied extracts was luteolin glucuronide and was found to be in higher amounts in butanolic extract (2,71mg/mL). The phenolic acids and derivatives were also identified in the extracts. A theoretical study was performed to deduce the specificity of the binding between the major compounds identified in the P. lentiscus extract and the xanthine oxidase enzyme using Schrödinger software. The docking procedure was validated using the extraction of ligands from the binding site. Their re-anchoring to the xanthine oxidase structure using quercetin and allopurinol was considered reference molecules. After docking, post-docking minimization was performed to achieve the best scoring poses with the MM-GBSA approach. The dGBind energy of MM-GBSA representing the binding energy of the receptor and the ligand was calculated based on molecular mechanics. Results reveal that β-Glucogallin compounds such as Digalloylquinic acid, Gallocatechin, and Myricetin-3-O rhamnoside are more active than allopurinol, with stronger Docking score (Gscore) and MM-GBSA dGBind.Communicated by Ramaswamy H. Sarma.

Multiple Biological Activities of Unconventional Seed Oils, 2022

Food Chemistry, 2022

Gilaburu fruit and its products have gained popularity due to their nutritional content, taste an... more Gilaburu fruit and its products have gained popularity due to their nutritional content, taste and health benefits. Even though fermented gilaburu juice is widely preferred and consumed in some regions, there is no detailed study on the optimization of the production conditions of this popular beverage. In this study, gilaburu fruit juices fermented naturally (NFJ) and with three commercial lactic acid bacteria (LAB) (L. plantarum: FJLP, L. delbureckii: FJLD, L. caseii: FJLC) were examined for the first time. The microbial properties, phenolics, aroma compounds, minerals, amino acid contents and sensory properties were examined. It was found that the phenolics and volatiles were richer in the samples fermented with LAB but their amino acid contents were in lower amounts as compared to the NFJ sample. The juices produced with L. plantarum (FJLP) and L. delbrueckii (FJLD) presented better aroma, colour, flavour, and overall acceptability.

In this study, aroma compounds of olive oils obtained from Gemlik and Barnea variety grown in Ada... more In this study, aroma compounds of olive oils obtained from Gemlik and Barnea variety grown in Adana province were investigated. The volatile compounds of olive oils were extracted by simultaneous distillation and extraction (SDE) in a Likens-Nickerson apparatus. The aroma compounds were identified and quantified by gas chromatography-mass spectrometry (GC-MS) and GC-FID techniques, respectively. The Gemlik cv. oil was found to be richer than the oil of cv. Barnea in terms of the aroma compounds. A total of 51 volatile compounds (18 aldehydes, 16 alcohols, 5 ketones, 7 terpenes, 2 carboxylic acids and 3 volatile phenols) in oil obtained from the cv. Gemlik and a total of 46 aroma compounds (18 aldehydes, 13 alcohols, 5 ketones, 1 ester, 6 terpenes, 1 carboxylic acid and 2 volatile phenols) in oil obtained from the Barnea cv. were detected. Aroma profile of both olive oils was quite similar. A total of 24640 μg/kg ve 21365 μg/kg aroma content were identified and quantified in Gemlik a...

Journal of the Science of Food and Agriculture, 2019

Microchemical Journal, 2019

![Research paper thumbnail of İran`da Yetiştirilen Uzun Süpürge Otu Tohumunun (Descurainia sophia (L.) Webb ex Prantl) Uçucu Maddeleri Bileşimi](https://a.academia-assets.com/images/blank-paper.jpg)

Geleneksel İran Uzun Süpürge Otu tohumunun uçucu maddeleri profili, çözgen-yardımıyla flavour eva... more Geleneksel İran Uzun Süpürge Otu tohumunun uçucu maddeleri profili, çözgen-yardımıyla flavour evaporasyonu (SAFE) tekniği ile incelenmiştir. Elde edilen aromatik ekstraktlar alev iyonizasyon dedektörlü (FID) , gaz kromatografisi (GC) cihazı ve kütle spektrometresi (MS) ile analiz edilmiştir. Çalışma sonucunda, toplam 32 adet uçucu madde saptanmıştır. Terpenler uçucu bileşiklerin önemli bir kısmını oluştururken, onları asit bileşikleri izlemiştir. Anahtar kelimeler: Descurainia sophia L.,Uzun Süpürge Otu tohumu, uçucu bileşenler, GC-MS

This research was conducted to identify the aroma and aroma-active compounds of Berberis... more This research was conducted to identify the aroma and aroma-active compounds of Berberis crataegina for the first time. Volatile profile of B. crataegina was obtained using the purge and trap extraction method with dichloromethane. Gas chromatography was coupled to mass spectrometry (GC–MS) allowed the quantitative and qualitative detection of 22 compounds in the sample. Aldehydes were the main chemical group in the sample and followed by aromatic alcohols and lactone. Aroma extract dilution analysis was implemented for the specification of key odourants of B. crataegina. In total, eight key odourants were detected in the extract of the sample, using GC–MS–Olfactometry and aldehydes were the leading chemical group. The key odourants, found to be contributing to the overall aroma in B. crataegina, were nonanal (FD = 1024; green, flowery), hexanal (FD = 512; green) and linalool (FD = 256; flowery, rose) becaus...

Cukurova University, Agriculture Faculty, 2021

Scientia Horticulturae, 2021

Abstract Drying is a common method in the post-harvest processing of fruits and vegetables and it... more Abstract Drying is a common method in the post-harvest processing of fruits and vegetables and it can play a crucial role on the quality of the final product. This work examined the influence of three drying processes (freeze-drying: FD, intermittent microwave drying: IMWD and hot air convective drying: HACD) on the aroma and phenolic constituents of black carrot which is an essential vegetable in terms of its nutritive and health benefits. It was found that the drying process had substantial effects on the aroma and phenolic compositions of the black carrot powder samples. GC–MS analysis revealed a total of 32 volatiles in all samples. The FD samples had more numbers of aroma compounds after the fresh samples. Prevailing aroma groups were terpenes and alcohols. The highest amount of volatiles was found in the FD samples meaning that the FD played a crucial role in conserving the volatiles as compared to the HACD and IMWD. HPLC-DAD-ESI-MS/MS analysis yielded 34 constituents including 22 colorless phenolics and 12 anthocyanins. Regarding the phenolics, the highest amount was quantified in the HACD and IMWD samples. Chlorogenic acids were the major phenolic acids. The FD and IMWD caused a decline in the amount of anthocyanins while HACD resulted in an increase. Sensory analysis revealed that the FD method conserved the aroma to a greater extent and its overall acceptability was higher.

Trois annees d'essais ont permis d'etudier l'effet bacteriostatique des 6 tanins œnol... more Trois annees d'essais ont permis d'etudier l'effet bacteriostatique des 6 tanins œnologiques selectionnes par le groupe, sur des vins blancs, rouges et roses. Il a ete montre, que lorsque les vins rouges sont elabores dans le respect des bonnes pratiques permettant d'assurer la maitrise de la fermentation malolactique, l'emploi des tanins œnologiques en fin de fermentation alcoolique, a des doses courantes d'usage, est sans effet sur le deroulement de cette fermentation malolactique. Seules des doses d'emploi tres importantes (200 g/hl) permettent de retarder l'activite bacterienne. Dans les memes conditions, sur les vins blancs et roses, un effet des tanins œnologiques sur le developpement bacterien est note des l'emploi de 50 g/hl de preparation. Parmi les tanins, celui dont l'effet est systematiquement le plus important est le tanin de noix de galle. Au contraire, le tains de pellicules de raisin restent, meme a d'importantes doses d&#3...