Person: YOLCI ÖMEROĞLU, PERİHAN
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YOLCI ÖMEROĞLU
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PERİHAN
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Publication Effectiveness of different type of washing agents on reduction of pesticide residues in orange (Citrus sinensis)(Elsevier, 2021-05-17) Acoğlu, Buşra; Ömeroğlu, Perihan Yolci; Acoğlu, Buşra; YOLCI ÖMEROĞLU, PERİHAN; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü; 0000-0002-6079-1970; 0000-0001-8254-3401; JEP-2477-2023; AAG-8517-2021Washing, which is the first step in both household and industrial scale food processing, contributes to the reduction of pesticide residues over the surface of fruits. In this study, it was aimed to investigate the effectiveness of different type of non-toxic washing agents (tap water and different concentrations of sodium carbonate, sodium chloride, acetic acid, apple cider and grape vinegar solutions) on residues of abamectin, buprofezin, imazalil, thiophanate-methyl in orange. The residue of pesticides were determined by QuEChERS extraction followed by liquid chromatography equipped with triple quadrupole mass spectrophotometer (LC-MSMS). The results prevailed that pesticide residue levels decreased gradually during washing steps with processing factors 1. Maximum and minimum reduction ratio was obtained for thiophanate-methyl and abamectin as 84% and 2%, respectively. The reductions in residue levels were mainly related with the octanol-water partition coefficient in addition to type and concentration of the solutions. Effectiveness order of the treatments was the alkaline solutions (10% sodium carbonate) acidic solutions (%8 acetic acid) > vinegar solutions approximate to neutral solutions (10% sodium chloride) > tap water. In practical applications, household solutions easily found at home preferably sodium carbonate may be used along with tap water to decrease pesticide residues in fresh produce.Publication Extraction techniques for plant-based bio-active compounds(Springer-Verlag Singapore, 2019-01-01) Ömeroğlu, Perihan Yolcı; Açoğlu, Büşra; Özdal, Tuğba; Tamer, Canan Ece; Çopur, Ömer Utku; Swamy, M. K.; Akhtar, M. S.; YOLCI ÖMEROĞLU, PERİHAN; Açoğlu, Büşra; TAMER, CANAN ECE; ÇOPUR, ÖMER UTKU; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.; Swamy, M. K.; Akhtar, M. S.; 0000-0001-8254-3401; 0000-0002-6079-1970; 0000-0003-0441-1707; AAG-8336-2021; AAG-8503-2021; JEP-2477-2023; AAG-8517-2021Bio-active compounds include terpenoids, alkaloids, nitrogen-containing compounds, organosulfur compounds, and phenolics. Plant-based bio-active compounds show antimicrobial activity, anti-inflammatory activity, immunostimulatory activity, anticancer activity, antioxidant activity, etc. Due to higher benefits of bio-active compounds, they have been used for the manufacturing of food supplements and food additives and as an alternative to drugs and an ingredient for foods to increase their functionality. The extraction is the main step to obtain a desired bio-active compound from the plant materials. Since bio-active compounds are synthesized in small quantities in plants and embedded within the plant matrix, sometimes complexed with other compounds in the plant, their proper extraction method is very crucial. There are two main extraction methods used for bio-active compounds: classical or conventional methods and nonconventional methods. The classical methods include soxhlet extraction, maceration, infusion, percolation, digestion, decoction, steam, and hydrodistillation. The disadvantages of conventional methods include higher consumption of organic solvents with higher purity, higher cost, lower extraction efficiency, long processing time, and higher temperature. Therefore, as an alternative to classical extraction methods, nonconventional methods have been applied extensively so far. Nonconventional methods were referred to as green technologies. Since energy and organic solvent consumption are reduced, those methods can be regarded as beneficial to the environment. The most important methods are ultrasound-, enzyme-, microwave-, and pulsed electric field-assisted extraction, pressurized liquid extraction, and supercritical fluid extraction. The extraction yields of bio-active compounds are strongly bound on the extraction method, physicochemical properties of the plant material, extraction solvent, temperature, pressure, and time. The present chapter focuses on the technologies used for the extraction of plant-based bio-active compounds and comparison of advantages and disadvantages of the methods and summarizes the recent advances in this field.Publication The effect of drying processes on pesticide residues in orange (Citrus sinensis)(Taylor & Francis, 2021-06-17) Açoğlu, Büşra; Yolcı Ömeroğlu, Perihan; Açoğlu, Büsra; YOLCI ÖMEROĞLU, PERİHAN; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.; Bursa Uludağ Üniversitesi/Bilim ve Teknoloji Uygulaması ve Araştırma Merkezi.; 0000-0002-6079-1970; 0000-0001-8254-3401; JEP-2477-2023; AAG-8517-2021The effect of different drying conditions (based on hot air convective drying and vacuum drying with or without microwave pretreatment) on residual behavior of abamectin, buprofezin, imazalil, and thiophanate-methyl in orange slices was investigated. Processing factors ranged between 1.55 and 3.41, indicating concentration of the residue levels in dried orange slices due to the moisture losses. However, based on the normalized residue concentration with dry matter content of the slices, pesticide residue levels in fresh orange slices reduced by 40.8%-73.2% after drying processes. Hot air drying caused more reduction in residue levels compared to vacuum drying. It was observed that decrease in absolute pressure of vacuum drying from 30 kPa to 15 kPa, increase in drying temperature from 60 degrees C to 80 degrees C, and application of microwave pretreatment increased the degradation rate. Moreover, the Pearson analysis revealed that degradation rate in the residue levels during drying was negatively proportional to the octanol-water coefficient of pesticides. Therefore, the highest degradation rate was obtained for buprofezin and thiophanate-methyl during hot air drying (at 80 degrees C) with application of microwave pretreatment and the lowest degradation rate was obtained for abamectin during vacuum drying (at 60 degrees C and 30 kPa).Publication Investigation of fatty acid composition including trans fatty acids and erucic acid in selected salty snack foods(Wiley, 2021-08-04) Özdal, Tuğba; Ömeroğlu, Perihan Yolcı; YOLCI ÖMEROĞLU, PERİHAN; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü; 0000-0001-8254-3401; AAG-8517-2021The objectives of the present study were to determine and evaluate the fatty acid composition of a selection of salty snacks present on markets in Turkey with a reliable chromatographic method; to evaluate trans fatty acid (TFA) and erucic acid contents in terms of food safety, and to check "TFA-free" statement on the label with current legislation. Based on the method verification study, the performance criteria of the analytical methods used were found acceptable. Even though the highest level of total fat was found in the potato chips, puff, and popcorn category, the saturated fatty acids were higher (p < .05) in crackers category. Palmitic acid was predominant for cracker and grissini groups, whereas oleic acid showed higher prevalence for the last group. None of the samples revealed food safety risks regarding erucic acid and TFA. Moreover, the declaration on the label for TFA was verified with the analytical results. Practical applications High salt-containing snack products are highly appreciated worldwide and consumed by people of all ages. There is a wide diversity of these products and the market is growing fast according to their palatability and high availability. Therefore, the determination of the fatty acid profile of these snack products is of great importance as it is directly related to health. This study has been performed to evaluate the fatty acid composition of selected commercial salty snacks in Turkey in three categories including "crackers," "grissini," "potato chips, puff, and corn snacks". It focuses on present reliability of a reference standard method used for routine analysis of fatty acid compositions, determination of fatty acid composition (saturated, monounsaturated, polyunsaturated, and total fatty acids in addition to individual fatty acids) of a selection of salty snacks present on markets in Turkey, evaluation of trans fatty acid and erucic acid contents in terms of food safety and confirmation of "trans fatty acid (TFA)-free" statement on the label with the latest Turkish labeling regulations.