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  • Küçük Resim
    Öğe
    Application of QuEChERS with GC/MS/MS for monitoring polycyclic aromatic hydrocarbon (PAHs) contaminants in Turkish flora honey produced in urban and rural areas
    (TAYLOR & FRANCIS LTD, 2-4 PARK SQUARE, MILTON PARK, ABINGDON OR14 4RN, OXON, ENGLAND, 2022) Toptancı, İsra; Bayrak, Ali; Kıralan, Mustafa; Ramadan, Mohamed Fawzy
    Environmental pollution has been a problem waiting for solutions worldwide in recent years. Pollution with polycyclic aromatic hydrocarbon (PAHs), oil, and petroleum derivatives, may have long- and short-term environmental and health effects. Bee products are used as bioindicators to determine environmental pollution. In this work, 16 PAHs compounds were analyzed in honey samples from different Turkey regions by gas chromatography-tandem mass spectrometry (GC/MS/MS). In this work, the modern extraction method (QuEChERS) was selective and sensitive enough to extract 16 PAHs from honey samples. High amounts of naphthalene (22.5 µg kg?1 ), acenaphthylene (16.2 µg kg?1 ), acenaphthene (17.3 µg kg?1 ), fluorene (13.3 µg kg?1 ), phenanthrene (14.5 µg kg?1 ), fluoranthene (11.9 µg kg?1 ), benzo(b)fluoranthene (12.6 µg kg?1 ), benzo(k)fluoranthene (12.7 µg kg?1 ), and benzo(a)pyrene (11.7 µg kg?1 ) were detected. Besides, PAHs levels in the Marmara region were very high. The differences in PAHs content between honey from rural and urban areas could be related to atmospheric conditions such as exhaust gases, dust, and airborne particles or from soils in which the plants grow.
  • Küçük Resim
    Öğe
    Fabrication and characterization of basil essential oil microcapsule-enriched mayonnaise and its antimicrobial properties against Escherichia coli and Salmonella Typhimurium
    (ELSEVIER SCI LTD, THE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD OX5 1GB, OXON, ENGLAND, 2021) Özdemir, Necla; Bayrak, Ali; Tat, Tuba; Yanık, Zühre Nur; Altay, Filiz; Halkman, A. Kadir
    Nowadays, as consumers tend to avoid foods containing synthetic preservatives, technologically processed plant extracts can be a good alternative to these preservatives. In this study, previously obtained basil essential oil microcapsules (BEOM) were added to mayonnaise in order to produce a microbiologically safe product with improved physicochemical properties. Mayonnaises were prepared with 0%, 0.3%, 0.6%, and 0.9% BEOM replacement of the total oil content, called Mayo-Control, Mayo-0.3% BEOM, Mayo-0.6% BEOM, and Mayo-0.9% BEOM, respectively. Additionally, Mayo-SP containing ethylene diamine tetra-acetic acid and potassium sorbate was prepared. The enriched mayonnaises displayed better antimicrobial activity against Escherichia coli than Mayo-SP and Mayo-Control. Mayo-SP showed the best antimicrobial activity against Salmonella Typhimurium, followed by Mayo-0.9% BEOM. At the end of storage, Mayo-0.9% BEOM had the highest apparent viscosity, G? , and G?? values due to its high content of gum molecules. Trans-2-heptanal, an oxidation product, was not identified in the enriched mayonnaises or Mayo-SP. Finally, BEOM were efficient in providing microbial safety of mayonnaise and also improved the product’s oxidative stability, viscosity, and aroma.