Person: KUMRAL, AYŞEGÜL
Loading...
Email Address
Birth Date
Research Projects
Organizational Units
Job Title
Last Name
KUMRAL
First Name
AYŞEGÜL
Name
4 results
Search Results
Now showing 1 - 4 of 4
Publication Effect of alkali treatment and natural fermentation on the residue behaviour of malathion and malaoxon during table olive production(Taylor & Francis Ltd, 2023-01-18) Luyinda, Abdurahman; Kumral, Ayşegül Yıldırım; KUMRAL, AYŞEGÜL; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.; AAG-8415-2021Pesticide use is indispensable for combating diseases occurring during olive cultivation. However, this has led to challenges of pesticide residues in consumer products as a result of pesticide application errors and the methods used during processing and preservation. This work aimed to identify the effects of table olive processing and preservation techniques on the concentrations of malathion and its degradation product malaoxon. For this purpose, olive trees in an experimental olive orchard were sprayed homogeneously with malathion at a dose of 975 mg L-1 and processed as (i) vacuum-packed, (ii) alkali treated and (iii) directly brined for natural fermentation. The changes in microbial growth, pH-acidity and pesticide (malathion and malaoxon) concentrations were monitored regularly during the experiment. Lactic acid bacteria, yeast and mould growth were not detected in any of the treatments. Mesophilic aerobic bacteria and enterobacteria were the dominant microbial groups in all non-sprayed treatments, but no enterobacteria growth was detected in sprayed treatments. Lower pH values were observed in the brines of natural fermentation treatments of both sprayed and non-sprayed olives. The independent effects of time and processing method and their interactions on malathion and malaoxon concentrations were found significant (p < .05). During the experiments, the highest reduction in malathion concentration was observed in alkali treated samples (95-99%), followed by naturally fermented (77-88%) and vacuum-packed samples (74-76%). Processing factors for all treatments were lower than 1.Publication Original article (Orijinal araştırma) acute and chronic exposure risks of insecticide residues in fresh commodities collected from Bursa (Türkiye) province markets during winter season(Ege Üniversitesi, 2023-01-01) Cakı, Merve; Kumral, Ayşegül; Cakı, Merve; KUMRAL, AYŞEGÜL; Bursa Uludağ Üniversitesi/Fen Bilimleri Enstitüsü/Gıda Mühendisliği Bölümü; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü; JUB-1228-2023; JUB-9368-2023This study shows the findings about pesticide residues and the associated acute and chronic exposure risks of different fresh commodities collected from different markets located in Bursa province (Turkiye) during 2023 winter season. For this purpose, pesticide residue levels of the collected samples were analysed with LC-MS/MS. Highest levels of insecticide and acaricide residues were detected in some lettuce, parsley, dill, carrot, pear, mandarin and banana samples and they were exceeded the maximum residue limit (MRL). The acute and the chronic exposures to pesticides were assessed by using the highest and the average redidue levels of each pesticide respectively. Highest acute exposure was calculated as acute reference dose (ARfD) exceedance rate and it was 104.27% for indoxacarb in apples, 107.06% and 137.11% for lambda-cyhalothrin in pears and mandarins, and 158.2% for phosmet in pears. For all commodity types, none of the pesticide residues displayed chronic hazard. When the cumulative long-term exposure evaluated, none of the insecticides was found to be risky for adults. The findings showed that the levels of insecticide residues on lettuce, parsley, dill, carrot, apple, pear, mandarin, orange and banana samples collected from Bursa markets in winter 2023 could not be considered as an important public health risk.Publication Establishment of initial brine conditions for naturally black table olive fermentation at low temperature(International Society Horticultural Science, 2008-01-01) Özkaya, MT; Lavee, S; Ferguson, L; Kumral, A.; KUMRAL, AYŞEGÜL; Şahin, İ.; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.; Ozkaya, MT; Lavee, S; Ferguson, L; AAG-8415-2021In traditional olive processing in Turkey, olive fruits are generally harvested in November and December when environmental temperatures are lower, so use of a starter culture is required for the occurrence of lactic acid fermentation. There has been no study on the effects of initial NaCl content and temperature on acidification and growth of lactic starters used in black table olive fermentations in cold regions. This study is conducted to determine the acidification characteristics of 4 different lactic acid bacteria isolated from cold fermentation olive brines. Three different initial salt concentrations (5, 7 and 15%), were studied both in spontaneous and lactic acid bacteria inoculated black olive fermentation brines of Gemlik cultivar at 10-12 degrees C. The highest acidification was observed at the samples inoculated with mixed lactic starter culture at 7% salt concentration. Olive fruits were suitable for consumption at the end of 63 days fermentation period.Publication Darkening methods used in olive processing(International Society Horticultural Science, 2008-01-01) Özkaya, MT; Lavee, S; Ferguson, L; Kumral, A.; KUMRAL, AYŞEGÜL; Basoğlu, F.; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.; Ozkaya, MT; Lavee, S; Ferguson, L; AAG-8415-2021Among the main quality attributes of black olives, colour is the most organoleptically important. A less mature green olive can be blackened either naturally (developed by maturity) or artificially (developed by oxidation). The natural blackening of olives is mainly attributed to formation and accumulation of flavanols, flavones and anthocyanins during maturation. Olives can be darkened by different methods, some of which utilize chemicals and even dyes in some locations. So the darkening of olives applied by small processors is a hazardous process due to the use of artificial dyes and/or low grade commercial chemicals contaminated with heavy metals. This study summarizes the applications for darkening during olive processing.