أحمد البجيتي | Kastamonu University (original) (raw)
Papers by أحمد البجيتي
The methanolic crude extracts of some commonly used medicinal plants were screened for their free... more The methanolic crude extracts of some commonly used medicinal plants were screened for their free radical scavenging properties using ascorbic acid as standard antioxidant. Free radical scavenging activity was evaluated using 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical. The overall antioxidant activity of green tea Camellia sinensis, was the strongest, followed in descending order by Thyme (Thymus vulgaris L.) (Salvia officinalis L.) Showed less free radical scavenging activity with the DPPH method. All the methanolic extracts exhibited antioxidant activity significantly. The IC50 of the methanolic extracts ranged between 7.4 ± 0.1 and 14.9 ± 0.2 μg/ml and that of ascorbic acid was 9.8 ± 1 μg/ml. The study reveals that the consumption of these spices would exert several beneficial effects by virtue of their antioxidant activity.
In this study, it was investigated evaluation possibilities of cellulose derivatives in food prod... more In this study, it was investigated evaluation possibilities of cellulose derivatives in food products. Wood is a very important natural source and one of the world's renewable resources as being very heterogeneous natural material which consists of mainly cellulose, non-cellulosic polysaccharides (hemicelluloses and pectin) and lignin. Cellulose is one of the popular food additives due to its unique chemical and physical properties when combined with water. Cellulose and its physical and chemical derivatives have been used in fabricating formulated foods for a long time. The physically modified celluloses are useful in many products where desirable bulk properties whichinclude reduced-or low-calorie foods, flavour oil imbiber or flow able products such as artificial sweeteners and flavour packets. Cellulose is also added to sauces for both thickening and emulsifying action. Cellulose derivatives in foods are used the regulation of rheological properties, emulsification, stabiliz...
Journal of Agricultural and Food Chemistry, 2011
The chemical composition and in vitro antioxidant activity of aqueous butanol and ethyl acetate e... more The chemical composition and in vitro antioxidant activity of aqueous butanol and ethyl acetate extracts of Pleurotus sajor-caju were investigated in this study. Twenty-two compounds comprising methyl esters, hydrocarbon fatty acids, ethyl esters, and sterols were identified in ethyl acetate extracts, while cinnamic acid, nicotinamide, benzeneacetamide, and 4-hydroxybenzaldyhde were identified in butanol extracts by gas chromatography-mass spectrometry and NMR analysis. The antioxidant activity was determined by a β-carotene bleaching method, ferric reducing antioxidant power, trolox equivalent antioxidant capacity, and lipid peroxidation assays, while the total phenolic content in P. sajor-caju was assessed by Folin-Ciocalteau's method. The aqueous and butanol extracts exhibited the highest antioxidant activity, corresponding to the total phenolic content. The subfractions from the ethyl acetate extract (EP1, EP2, EP3, and EP4), however, showed moderate antioxidant activity. The regular consumption of P. sajor-caju as a part of our diet may render nutritional and nutraceuticals benefits for good health.
International Journal of Scientific Research in Science and Technology, 2021
Dietary fiber considered a main ingredient of food products. The Increased attention of DF in foo... more Dietary fiber considered a main ingredient of food products. The Increased attention of DF in food products is caused by an increased interest in developing health foods, Dietary fiber is consisting polysaccharides and oligosaccharides, and cellulose hemicelluloses, resistant starch, pectin substances, and gums, also the of DF has wide application in food processing because its technological properties. for exampleDF could extend the shelf-life of the product by the water-holding capacity the DF important in the human diet. the food rich in fibre such as cereals, nuts, fruits and vegetables have a positive effect on health since their consumption help in prevent many diseases. Dietary fibre can be used in many functional foods like drinks, beverages, bakery, and meat products. effect of different processing treatments (like cooking, canning, grinding, boiling, frying) change the physico-chemical properties of dietary fibre and improves their functionality. Dietary fibre can be analy...
GSC Biological and Pharmaceutical Sciences, 2021
Modification is proximate composition fatty acids chemical quality as well as changes in organole... more Modification is proximate composition fatty acids chemical quality as well as changes in organoleptic traits were study in raw Cat fish fillets (Clarias gariepinus), pan-fried fillets in sun flower oil for 4 minutes and reheated fried cat fish fillets (in conventional oven for 15 min. at 80℃) after storage for one week at 5±1℃ and for one month at 20±2℃. after frying of cat fish fillets the moisture, Saturated Fatty Acids (SFA),Monounsaturated Fatty Acids (MUFA),Total Volatile Basis Nitrogen (TVBN) and Trymethylamin Nitrogen (TMAN) were reduced while, protein, fat, ash, polyunsaturated Fatty Acids (PUFA) Thiobarbeturic Acid (TBA) and Peroxide Value (PV) were increased due to chilling and frozen storage of fried catfish fillets, the gross chemical composition showed no significant changes ( p˃ 0.05), whereas slow increase in SFA and slow decrease in (MUFA) and ( PUFA) was found all chemical quality (TVBN,TMAN,TBA, and PV) of Cat fish fillet fried and stored at 5±1 ℃ and -20±2℃ were h...
Modification is proximate composition fatty acids chemical quality as well as changes in organole... more Modification is proximate composition fatty acids chemical quality as well as changes in organoleptic traits were study in raw Cat fish fillets (Clarias gariepinus), pan-fried fillets in sun flower oil for 4 minutes and reheated fried cat fish fillets (in conventional oven for 15 min. at 80℃) after storage for one week at 5±1℃ and for one month at 20±2℃. after frying of cat fish fillets the moisture, Saturated Fatty Acids (SFA),Monounsaturated Fatty Acids (MUFA),Total Volatile Basis Nitrogen (TVBN) and Trymethylamin Nitrogen (TMAN) were reduced while, protein, fat, ash, polyunsaturated Fatty Acids (PUFA) Thiobarbeturic Acid (TBA) and Peroxide Value (PV) were increased due to chilling and frozen storage of fried catfish fillets, the gross chemical composition showed no significant changes (p˃ 0.05), whereas slow increase in SFA and slow decrease in (MUFA) and (PUFA) was found all chemical quality (TVBN,TMAN,TBA, and PV) of Cat fish fillet fried and stored at 5±1 ℃ and-20±2℃ were higher (p˃0.05), as compared with the samples after frying directly. Organoleptic evolution scores of colour, taste, flavor, juiciness, and overall acceptability were highest for samples after fried directly while it showed significant decrease (p˃0.05) after storage at 5±1℃ and at-20±2℃ for one month respectively.
The methanolic crude extracts of some commonly used medicinal plants were screened for their free... more The methanolic crude extracts of some commonly used medicinal plants were screened for their free radical scavenging properties using ascorbic acid as standard antioxidant. Free radical scavenging activity was evaluated using 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical. The overall antioxidant activity of green tea Camellia sinensis, was the strongest, followed in descending order by Thyme (Thymus vulgaris L.) (Salvia officinalis L.) Showed less free radical scavenging activity with the DPPH method. All the methanolic extracts exhibited antioxidant activity significantly. The IC 50 of the methanolic extracts ranged between 7.4 ± 0.1 and 14.9 ± 0.2 µg/ml and that of ascorbic acid was 9.8 ± 1 µg/ml. The study reveals that the consumption of these spices would exert several beneficial effects by virtue of their antioxidant activity.
In this study, it was investigated evaluation possibilities of cellulose derivatives in food prod... more In this study, it was investigated evaluation possibilities of cellulose derivatives in food products. Wood is a very important natural source and one of the world's renewable resources as being very heterogeneous natural material which consists of mainly cellulose, non-cellulosic polysaccharides (hemicelluloses and pectin) and lignin. Cellulose is one of the popular food additives due to its unique chemical and physical properties when combined with water. Cellulose and its physical and chemical derivatives have been used in fabricating formulated foods for a long time. The physically modified celluloses are useful in many products where desirable bulk properties whichinclude reduced-or low-calorie foods, flavour oil imbiber or flow able products such as artificial sweeteners and flavour packets. Cellulose is also added to sauces for both thickening and emulsifying action. Cellulose derivatives in foods are used the regulation of rheological properties, emulsification, stabilization of foams, modification of ice crystal formation and water-binding capacity.
Wood bark is a residue of forestry production that is used as a fuel source. The chemical composi... more Wood bark is a residue of forestry production that is used as a fuel source. The chemical composition of tree bark is similar to that of the harvested wood, and it contains a variety of useful compounds. To determine the chemical composition and antioxidant activities of different barks, fir (Abies nordmanniana), beech (Fagus orientalis), pine (Pinus sylvestris), poplar (Populus alba), and oak (Quercus robur) barks were selected because they are used for industrial purposes in Turkey. The dried bark powders were extracted using a 65:35 methanol-water mixture (v/v) to determine the total phenolic content, the flavonoid content, and the antioxidant properties (2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP), metal chelating, and H2O2 scavenging). The flavonoid components were analyzed by high performance liquid chromatography (HPLC) and extracted by hexane to analyze the volatile components by gas chromatography-mass spectrometry (GC-MS). The poplar bark extracts had the highest total phenolic content, highest total flavonoid content, and highest antioxidant content. The poplar bark extracts were rich in myricetin (87.761 mg/L), which is a flavonoid with rich antioxidant properties. The presence of valuable extracts suggests that barks may have uses as valuable raw materials for chemical applications such as cosmetics, perfumes, and food preservatives.
Dietary fiber considered a main ingredient of food products. The Increased attention of DF in foo... more Dietary fiber considered a main ingredient of food products. The Increased attention of DF in food products is caused by an increased interest in developing health foods, Dietary fiber is consisting polysaccharides and oligosaccharides, and cellulose hemicelluloses, resistant starch, pectin substances, and gums, also the of DF has wide application in food processing because its technological properties. for exampleDF could extend the shelf-life of the product by the water-holding capacity the DF important in the human diet. the food rich in fibre such as cereals, nuts, fruits and vegetables have a positive effect on health since their consumption help in prevent many diseases. Dietary fibre can be used in many functional foods like drinks, beverages, bakery, and meat products. effect of different processing treatments (like cooking, canning, grinding, boiling, frying) change the physico-chemical properties of dietary fibre and improves their functionality. Dietary fibre can be analytical by different methods, mainly by: enzymic gravimetric and enzymic-chemical methods. This paper presents the classification, applications, and functions of dietary fibre in different food products.
International Journal of Scientific Research in Science and Technology, 2021
Dietary fiber considered a main ingredient of food products. The Increased attention of DF in foo... more Dietary fiber considered a main ingredient of food products. The Increased attention of DF in food products is caused by an increased interest in developing health foods, Dietary fiber is consisting polysaccharides and oligosaccharides, and cellulose hemicelluloses, resistant starch, pectin substances, and gums, also the of DF has wide application in food processing because its technological properties. for exampleDF could extend the shelf-life of the product by the water-holding capacity the DF important in the human diet. the food rich in fibre such as cereals, nuts, fruits and vegetables have a positive effect on health since their consumption help in prevent many diseases. Dietary fibre can be used in many functional foods like drinks, beverages, bakery, and meat products. effect of different processing treatments (like cooking, canning, grinding, boiling, frying) change the physico-chemical properties of dietary fibre and improves their functionality. Dietary fibre can be analytical by different methods, mainly by: enzymic gravimetric and enzymic- chemical methods. This paper presents the classification, applications, and functions of dietary fibre in different food products.
The methanolic crude extracts of some commonly used medicinal plants were screened for their free... more The methanolic crude extracts of some commonly used medicinal plants were screened for their free radical scavenging properties using ascorbic acid as standard antioxidant. Free radical scavenging activity was evaluated using 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical. The overall antioxidant activity of green tea Camellia sinensis, was the strongest, followed in descending order by Thyme (Thymus vulgaris L.) (Salvia officinalis L.) Showed less free radical scavenging activity with the DPPH method. All the methanolic extracts exhibited antioxidant activity significantly. The IC50 of the methanolic extracts ranged between 7.4 ± 0.1 and 14.9 ± 0.2 μg/ml and that of ascorbic acid was 9.8 ± 1 μg/ml. The study reveals that the consumption of these spices would exert several beneficial effects by virtue of their antioxidant activity.
In this study, it was investigated evaluation possibilities of cellulose derivatives in food prod... more In this study, it was investigated evaluation possibilities of cellulose derivatives in food products. Wood is a very important natural source and one of the world's renewable resources as being very heterogeneous natural material which consists of mainly cellulose, non-cellulosic polysaccharides (hemicelluloses and pectin) and lignin. Cellulose is one of the popular food additives due to its unique chemical and physical properties when combined with water. Cellulose and its physical and chemical derivatives have been used in fabricating formulated foods for a long time. The physically modified celluloses are useful in many products where desirable bulk properties whichinclude reduced-or low-calorie foods, flavour oil imbiber or flow able products such as artificial sweeteners and flavour packets. Cellulose is also added to sauces for both thickening and emulsifying action. Cellulose derivatives in foods are used the regulation of rheological properties, emulsification, stabiliz...
Journal of Agricultural and Food Chemistry, 2011
The chemical composition and in vitro antioxidant activity of aqueous butanol and ethyl acetate e... more The chemical composition and in vitro antioxidant activity of aqueous butanol and ethyl acetate extracts of Pleurotus sajor-caju were investigated in this study. Twenty-two compounds comprising methyl esters, hydrocarbon fatty acids, ethyl esters, and sterols were identified in ethyl acetate extracts, while cinnamic acid, nicotinamide, benzeneacetamide, and 4-hydroxybenzaldyhde were identified in butanol extracts by gas chromatography-mass spectrometry and NMR analysis. The antioxidant activity was determined by a β-carotene bleaching method, ferric reducing antioxidant power, trolox equivalent antioxidant capacity, and lipid peroxidation assays, while the total phenolic content in P. sajor-caju was assessed by Folin-Ciocalteau's method. The aqueous and butanol extracts exhibited the highest antioxidant activity, corresponding to the total phenolic content. The subfractions from the ethyl acetate extract (EP1, EP2, EP3, and EP4), however, showed moderate antioxidant activity. The regular consumption of P. sajor-caju as a part of our diet may render nutritional and nutraceuticals benefits for good health.
International Journal of Scientific Research in Science and Technology, 2021
Dietary fiber considered a main ingredient of food products. The Increased attention of DF in foo... more Dietary fiber considered a main ingredient of food products. The Increased attention of DF in food products is caused by an increased interest in developing health foods, Dietary fiber is consisting polysaccharides and oligosaccharides, and cellulose hemicelluloses, resistant starch, pectin substances, and gums, also the of DF has wide application in food processing because its technological properties. for exampleDF could extend the shelf-life of the product by the water-holding capacity the DF important in the human diet. the food rich in fibre such as cereals, nuts, fruits and vegetables have a positive effect on health since their consumption help in prevent many diseases. Dietary fibre can be used in many functional foods like drinks, beverages, bakery, and meat products. effect of different processing treatments (like cooking, canning, grinding, boiling, frying) change the physico-chemical properties of dietary fibre and improves their functionality. Dietary fibre can be analy...
GSC Biological and Pharmaceutical Sciences, 2021
Modification is proximate composition fatty acids chemical quality as well as changes in organole... more Modification is proximate composition fatty acids chemical quality as well as changes in organoleptic traits were study in raw Cat fish fillets (Clarias gariepinus), pan-fried fillets in sun flower oil for 4 minutes and reheated fried cat fish fillets (in conventional oven for 15 min. at 80℃) after storage for one week at 5±1℃ and for one month at 20±2℃. after frying of cat fish fillets the moisture, Saturated Fatty Acids (SFA),Monounsaturated Fatty Acids (MUFA),Total Volatile Basis Nitrogen (TVBN) and Trymethylamin Nitrogen (TMAN) were reduced while, protein, fat, ash, polyunsaturated Fatty Acids (PUFA) Thiobarbeturic Acid (TBA) and Peroxide Value (PV) were increased due to chilling and frozen storage of fried catfish fillets, the gross chemical composition showed no significant changes ( p˃ 0.05), whereas slow increase in SFA and slow decrease in (MUFA) and ( PUFA) was found all chemical quality (TVBN,TMAN,TBA, and PV) of Cat fish fillet fried and stored at 5±1 ℃ and -20±2℃ were h...
Modification is proximate composition fatty acids chemical quality as well as changes in organole... more Modification is proximate composition fatty acids chemical quality as well as changes in organoleptic traits were study in raw Cat fish fillets (Clarias gariepinus), pan-fried fillets in sun flower oil for 4 minutes and reheated fried cat fish fillets (in conventional oven for 15 min. at 80℃) after storage for one week at 5±1℃ and for one month at 20±2℃. after frying of cat fish fillets the moisture, Saturated Fatty Acids (SFA),Monounsaturated Fatty Acids (MUFA),Total Volatile Basis Nitrogen (TVBN) and Trymethylamin Nitrogen (TMAN) were reduced while, protein, fat, ash, polyunsaturated Fatty Acids (PUFA) Thiobarbeturic Acid (TBA) and Peroxide Value (PV) were increased due to chilling and frozen storage of fried catfish fillets, the gross chemical composition showed no significant changes (p˃ 0.05), whereas slow increase in SFA and slow decrease in (MUFA) and (PUFA) was found all chemical quality (TVBN,TMAN,TBA, and PV) of Cat fish fillet fried and stored at 5±1 ℃ and-20±2℃ were higher (p˃0.05), as compared with the samples after frying directly. Organoleptic evolution scores of colour, taste, flavor, juiciness, and overall acceptability were highest for samples after fried directly while it showed significant decrease (p˃0.05) after storage at 5±1℃ and at-20±2℃ for one month respectively.
The methanolic crude extracts of some commonly used medicinal plants were screened for their free... more The methanolic crude extracts of some commonly used medicinal plants were screened for their free radical scavenging properties using ascorbic acid as standard antioxidant. Free radical scavenging activity was evaluated using 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical. The overall antioxidant activity of green tea Camellia sinensis, was the strongest, followed in descending order by Thyme (Thymus vulgaris L.) (Salvia officinalis L.) Showed less free radical scavenging activity with the DPPH method. All the methanolic extracts exhibited antioxidant activity significantly. The IC 50 of the methanolic extracts ranged between 7.4 ± 0.1 and 14.9 ± 0.2 µg/ml and that of ascorbic acid was 9.8 ± 1 µg/ml. The study reveals that the consumption of these spices would exert several beneficial effects by virtue of their antioxidant activity.
In this study, it was investigated evaluation possibilities of cellulose derivatives in food prod... more In this study, it was investigated evaluation possibilities of cellulose derivatives in food products. Wood is a very important natural source and one of the world's renewable resources as being very heterogeneous natural material which consists of mainly cellulose, non-cellulosic polysaccharides (hemicelluloses and pectin) and lignin. Cellulose is one of the popular food additives due to its unique chemical and physical properties when combined with water. Cellulose and its physical and chemical derivatives have been used in fabricating formulated foods for a long time. The physically modified celluloses are useful in many products where desirable bulk properties whichinclude reduced-or low-calorie foods, flavour oil imbiber or flow able products such as artificial sweeteners and flavour packets. Cellulose is also added to sauces for both thickening and emulsifying action. Cellulose derivatives in foods are used the regulation of rheological properties, emulsification, stabilization of foams, modification of ice crystal formation and water-binding capacity.
Wood bark is a residue of forestry production that is used as a fuel source. The chemical composi... more Wood bark is a residue of forestry production that is used as a fuel source. The chemical composition of tree bark is similar to that of the harvested wood, and it contains a variety of useful compounds. To determine the chemical composition and antioxidant activities of different barks, fir (Abies nordmanniana), beech (Fagus orientalis), pine (Pinus sylvestris), poplar (Populus alba), and oak (Quercus robur) barks were selected because they are used for industrial purposes in Turkey. The dried bark powders were extracted using a 65:35 methanol-water mixture (v/v) to determine the total phenolic content, the flavonoid content, and the antioxidant properties (2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP), metal chelating, and H2O2 scavenging). The flavonoid components were analyzed by high performance liquid chromatography (HPLC) and extracted by hexane to analyze the volatile components by gas chromatography-mass spectrometry (GC-MS). The poplar bark extracts had the highest total phenolic content, highest total flavonoid content, and highest antioxidant content. The poplar bark extracts were rich in myricetin (87.761 mg/L), which is a flavonoid with rich antioxidant properties. The presence of valuable extracts suggests that barks may have uses as valuable raw materials for chemical applications such as cosmetics, perfumes, and food preservatives.
Dietary fiber considered a main ingredient of food products. The Increased attention of DF in foo... more Dietary fiber considered a main ingredient of food products. The Increased attention of DF in food products is caused by an increased interest in developing health foods, Dietary fiber is consisting polysaccharides and oligosaccharides, and cellulose hemicelluloses, resistant starch, pectin substances, and gums, also the of DF has wide application in food processing because its technological properties. for exampleDF could extend the shelf-life of the product by the water-holding capacity the DF important in the human diet. the food rich in fibre such as cereals, nuts, fruits and vegetables have a positive effect on health since their consumption help in prevent many diseases. Dietary fibre can be used in many functional foods like drinks, beverages, bakery, and meat products. effect of different processing treatments (like cooking, canning, grinding, boiling, frying) change the physico-chemical properties of dietary fibre and improves their functionality. Dietary fibre can be analytical by different methods, mainly by: enzymic gravimetric and enzymic-chemical methods. This paper presents the classification, applications, and functions of dietary fibre in different food products.
International Journal of Scientific Research in Science and Technology, 2021
Dietary fiber considered a main ingredient of food products. The Increased attention of DF in foo... more Dietary fiber considered a main ingredient of food products. The Increased attention of DF in food products is caused by an increased interest in developing health foods, Dietary fiber is consisting polysaccharides and oligosaccharides, and cellulose hemicelluloses, resistant starch, pectin substances, and gums, also the of DF has wide application in food processing because its technological properties. for exampleDF could extend the shelf-life of the product by the water-holding capacity the DF important in the human diet. the food rich in fibre such as cereals, nuts, fruits and vegetables have a positive effect on health since their consumption help in prevent many diseases. Dietary fibre can be used in many functional foods like drinks, beverages, bakery, and meat products. effect of different processing treatments (like cooking, canning, grinding, boiling, frying) change the physico-chemical properties of dietary fibre and improves their functionality. Dietary fibre can be analytical by different methods, mainly by: enzymic gravimetric and enzymic- chemical methods. This paper presents the classification, applications, and functions of dietary fibre in different food products.