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    ANTIOXIDANT ACTIVITY, SOME NUTRITIONAL AND COLOUR PROPERTIES OF VACUUM DRIED STRAWBERRY TREE (ARBUTUS UNEDO L.) FRUITE
    (Termedia Publishing House Ltd, 2011) Orak, H. Hulya; Aktas, Turkan; Yagar, Hulya; Isbilir, S. Selen; Ekinci, Neslihan; Sahin, Fusun H.
    Background. The strawberry tree (Arbutus unedo L.) fruit contains a higher amount of nutrients and bioactive compounds than many other cultivated species, however, the edible use of this fruit is currently not widespread. In this study, the influences of vacuum drying have been investigated in terms of changing of some nutritional characteristics, antioxidant properties, and colour. Material and methods. Fruits were collected from Canakkale province in Turkey and next vacuum dried. Ethyl oleate and water blanching pre-treatments were applied to fruits before drying. Ascorbic acid, reducing sugar, minerals, colour, total phenolic content, DPPH radical scavenging activity, beta-carotene bleaching activity and HMF formation were determined. Results. The EO pretreatment shortened the drying time more than WB and gives a higher beta-carotene bleaching activity, lower HMF and higher yellowness and brightness of external colour characteristics. Conclusions. In this research, the effects of vacuum drying process on the colour, antioxidant activity and nutritional characteristics of fruit have been determined and it has been concluded that the strawberry tree fruit is assessable in food industry by drying due to rich nutritional components, antioxidant activity and attractive colour of the fruit.
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    Determination of starch and maltose content in some hybrid maize varieties by using HPLC
    (Cereal Res Inst, 2006) Orak, H. Hulya
    In this research, starch and maltose content were determined by using the HPLC method for different dent maize hybrids, grown in Tekirdak ecological conditions. Experimental materials were obtained from Tekirdag Faculty of Agricultural Field Crops Department. The starch and maltose content of the thirty-five selected maize varieties were studied. Starch contents of OSSK 644 (84.73%), Karagay (84.39%) and AG 9242 (84.09%) were found to be higher than the other varieties. The lowest starch content (45.02%) was obtained from variety DK-647. The maltose content of maize hybrids was varied from 0.83% (Pegaso) to 2.71% (AG 9229). Negative and insignificantly correlation was obtained between starch and maltose content (r(2:) -0.150).
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    Total antioxidant activities, phenolics, anthocyanins, polyphenoloxidase activities of selected red grape cultivars and their correlations
    (Elsevier, 2007) Orak, H. Hulya
    Sixteen red grape cultivars (Md. Jean Matthias, Okuzgozu, Muscat Hamburg, Cabarnet Sauvignon, Tekirdag Cekirdeksizi, Gewurztraminer, 2B/56, Kalecik karasi. Carignan, Kokulu Siyah, Alfonse Lavallee, Bogazkere, Adakarasi, Papazkarasi, Mourvedre and Cinsaut) which are grown in Tekirdag Viticulture Research Institute were analyzed for determination of antioxidant activities, total phenolics, anthocyanins, external colour, polyphenoloxidase activities, sugar and acidity. The lowest antioxidant activity (percentage of inhibition on peroxidation in linoleic acid system; AA) was determined in Tekirdag cekirdeksiz extracts as 87.58% and the highest AA was in Mourvedre (93.78%). Total phenolic content (TP) varied from 817 to 3062 mu g/ml GAE in the same varieties, respectively. The total anthocyanin (TA) content ranged from 40.3 to 990.8 mg/l fresh weight. The lowest PPO activity was found in Bogazkere and the highest was in Kalecik karasi. The total sugar content in the analyzed varieties varied between 13.29 and 24.46%. There was stronger correlation between AA and TP than AA and TA. (c) 2006 Elsevier B.V. All rights reserved.