Yazar "Kafkas, Ebru" seçeneğine göre listele

Listeleniyor 1 - 2 / 2
  • Küçük Resim Yok
    Öğe
    Comparison of various extraction conditions in Agaricus bisporus by gas chromatography mass spectrometry (HS-GC/MS) technique
    (WFL PUBL, 2013) Taskin, Hatira; Kafkas, Ebru; Buyukalaca, Saadet
    This study was conducted at Horticulture Department of Cukurova University, Adana, Turkey, during 2011-2012 years to determine volatile aroma compounds of Agaricus bisporus and the most useful extraction technique. Agaricus bisporus is one of the commonly consumed and cultivated edible mushrooms all over the world. Edible mushrooms are consumed for their taste and aroma as well as nutritional characteristics. Therefore, aroma studies on mushrooms are very important. Fresh sample of Agaricus bisporus (Sylvan A15 variety) obtained from Mega Tesnim Mushroom Company, Turkey, was used as material. Volatile aroma compounds were performed by Headspace Gas Chromatography Mass Spectrometry (HSGC/MS). Three different extraction methods were examined. Extraction was done at 35 degrees C (Extraction Method 1), 50 degrees C (Extraction Method 2) and 60 degrees C (Extraction Method 3) using heated magnetic stirrer and duration was 20 min. Experiment results showed that EM2 was the most useful method for determining aroma compounds of Agaricus bisporus, 15, 21 and 8 different aroma components were identified through EM1, EM2 and EM3 extraction methods, respectively. Alcohols, acids, ketones, esters, phenol, 2-heptanamine; 2-octanamine; 1,3-benzenediamine, 4-methyl; isopropyl myristinate; 6-chloro-11,11-dimethyl-10,11-dihydro-7, 10-epoxy-7H-cyclohepta [d]-1, 2,4-triazolo [4,3-b] pyridazine; N,N,4-trimethyl-benzene-sulfonamide; 2-methylpyrazolo; 3-(perhydro-1, 4, 2-oxain-4-yl) carbonylpyridine; cis,trans-2, 2'-(1,2-phenylenedivinylene) difuran; benzene and butyroin were determined. 1-Octen-3-ol was found to be the major aroma compound through EM1 and EM2 extraction method at levels of 62.93% and 39.04%, respectively. 2H-Benzimidazol-2-one was identified tobe the major component through EM3 extraction method.
  • Küçük Resim Yok
    Öğe
    COMPARITIVE STUDY ON VOLATILE AROMA COMPOUNDS OF TWO DIFFERENT GARLIC TYPES (KASTAMONU AND CHINESE) USING GAS CHROMATOGRAPHY MASS SPECTROMETRY (HS-GC/MS) TECHNIQUE
    (AFRICAN NETWORKS ETHNOMEDICINES, 2014) Keles, Davut; Taskin, Hatira; Baktemur, Gokhan; Kafkas, Ebru; Buyukalaca, Saadet
    Backround: The medicinal use of garlic is much older than its usage as a food. The medical importance of garlic comes forward for its sulfur-containing components. In this study, it was aimed to compare Kastamonu garlic type with Chinese garlic type based on their aroma profiles. Materials and Methods: Fresh Kastamonu garlic samples harvested from Kastamonu region of Turkey and Chinese garlic samples obtained from Turkish market were used as plant material. Volatile aroma compounds were determined using Headspace Gas Chromatography Mass Spectrometry (HS-GC/MS). Results: Sixteen and twenty aroma components were identified in Kastamonu and Chinese garlic types, respectively. Kastamonu garlic type was found to be richer than Chinese garlic types in terms of sulfur-containing compounds. Diallyl disulphide, which is one of these components, was detected at level of 41.87% and 34.95% in the Kastamonu and Chinese garlic types, respectively. Also di-2-propenyl trisulfide was found only in Kastamonu garlic types. Disulfide, methyl 2-propenyl was determined at similar levels in both garlic types. Conclusion: The majority of garlic grown in Kastamonu region of Turkey is assessed by medical companies. Conclusion: The results of the current study showed that Kastamonu garlic type has important medical properties. Therefore, this garlic can also be used in the medical field, as well as the consumption as food.