Investigation of the effect of ultraprocessed food consumption on asthma using pulmonary function tests Rümeysa Özçalkap İçöz, Mehmet Alpaslan, Seda Tural Nutrition and Health, 2025 Background: NOVA is a food classification system that classifies foods according to the scope and purpose of food processing, rather than nutrients. Asthma is usually characterized by chronic inflammation and respiratory symptoms such as wheezing, shortness of breath, chest tightness, cough, and variable expiratory airflow limitation. According to the NOVA food classification system, consumption of ultraprocessed foods (UPF) can affect asthma symptoms. Aim: In this study, the relationship between UPF consumption and pulmonary function test (PFT) results of asthma patients in adults aged 18 to 65 was investigated using biochemical parameters. Methods: This study was a cross-sectional study and, was conducted with 339 asthmatic participants diagnosed with asthma and receiving medical treatment. The participants' consumption of UPF was determined using a food frequency questionnaire. The evaluation of forced expiratory volume in one second (FEV1) (L/s) and forced vital capacity (FVC) (L/s) in the respiratory function tests was based on the percentage of the measured and expected values. Results: Although no significant relationship was found between % FEV1 expected value and UPF consumption ( P > 0.05), it was concluded that % FVC expected and % FEV1/FVC values decreased with increasing UPF consumption ( P < 0.05). Conclusion: It has been concluded that consumption of UPF worsens respiratory function and asthma prognosis. Therefore, replacing UPF and beverage products with healthier foods or food processing methods will play an important role in maintaining health.
Determination of impregnation parameters and volatile components in vacuum impregnated apricots Nurullah Demir, Mehmet Alpaslan Heliyon, 2024 An investigation was conducted to analyse the impact of vacuum impregnation (VI) on aroma profile of intermediate-moisture apricots. cv. Hacihaliloğlu and cv. Kabaasiapricots were immersed in a variety of solutions, including citric acid and sucrose, as well as plant extracts like rosehip, roselle, and rhubarb. According to the results, solid loss and water gain were observed in all infused samples by VI, while osmotic dehydration occurred in the apricots after immersing in sucrose solution. After all process, a total of 71 volatile compounds were detected in the Hacihaliloglu variety and 66 in the Kabaasi variety. These components are aldehydes, ketones, esters, furan compounds, alcohols, terpenes, isoprenoids, and acids, collected in eight groups. Vacuum impregnation had positive effects on terpenes in both cultivars.
Nutritional Benefits of Selected Plant-Based Proteins as Meat Alternatives Seydi Yıkmış, Ramazan Mert Atan, Nursena Kağan, Levent Gülüm, Harun Aksu, Mehmet Alpaslan Research Anthology on Food Waste Reduction and Alternative Diets for Food and Nutrition Security, 2020 Humans meet their nutritional requirements by consuming food, and our body uses naturally sufficient amounts of all necessary nutrients to maintain its functioning. Proteins form the basis of the human diet because they are necessary for immune responses, cell signals, muscle masses, and the repair of damaged cells. Animal and plant food products are the main protein sources in the human diet. Based on scientific evidence, proteins derived from animals recently started to be replaced by plant-based options as prefered proteins for a range of reasons. Consumption of non-meat protein sources being shown to be healthy and environmentally friendly is a major consideration. Plant-based protein is helping minimize high cholesterol, type 2 diabetes, high blood pressure, obesity, certain types of cancer, including colorectal, ovarian, and breast cancers, and a diet based on non-animal proteins could increase life expectancy and decrease greenhouse gases emissions from livestock as less resources are used for plant production. The chapter describes the nutritional benefits and current uses of nine non-animal protein sources and the health benefits arising from replacing animal protein.
Thermosonication processing of quince (Cydonia oblonga) juice: effects on total phenolics, ascorbic acid, antioxidant capacity, color and sensory properties Seydi Yıkmış, Harun Aksu, Başak Gökçe Çöl, Mehmet Alpaslan Ciencia E Agrotecnologia, 2019 Quince (Cydonia oblonga) is an important fruit for the juice industry because of its nutritional properties that support health. In this study, the aim was to optimize the bioactive components (total phenolic content, ascorbic acid and total antioxidant capacity) and color values (L *, a * and b *) using thermosonication treatment, which is a mild ultrasound treatment, on quince juice. Sensory evaluation was also performed with optimization parameters. For this purpose, thermosonication treatment was completed at different temperatures (30, 35, 40, 45 and 50 °C), different amplitudes (40%, 45%, 50%, 55% and 60%) and at different times (2, 4, 6, 8 and 10 min). At the end of the thermosonication treatment, the optimization values for quince juice were 38.7 °C, 5.6 minutes and 50.9 amplitude. Total phenolic content was 591.15 mg GAE/L, ascorbic acid 3.78 mg/100 mL, DPPH 0.214 mg TEAC/mL and CUPRAC 0.149 mg TEAC/mL. Total phenolic and total antioxidant levels were higher in quince juice treated with thermosonication than in fresh quince juice. Thermosonication treatment decreased the amount of ascorbic acid. Thermosonation treatments applied to quince juices were successful in general microbiological evaluation. In sensory evaluation by panelists, the thermosonicated sample was found to be the most admired. As a result, quince juice treated with thermosonication is considered promising to improve bioactive components compared to thermal pasteurization.
Gastroprotective effect of apricot kernel oil in ethanol-induced gastric mucosal injury in rats İ. Karaboğa, M. A. Ovalı, A. Yılmaz, M. Alpaslan Biotechnic and Histochemistry, 2018 We investigated the gastroprotective effect of apricot kernel oil on ethanol induced gastric ulcer in rats. Male Wistar albino rats were divided into control, ethanol and apricot kernel oil + ethanol groups. The fatty acid composition of apricot kernel oil was determined using GC-MS. A gastric ulcer index was defined as the area percentage of the gastric mucosa consisting of ulcerated tissue. Gastric tissue was investigated by TUNEL staining for apoptosis, immunohistochemical iNOS staining, measurement of gastric IL-10 and IL-6 expression by ELISA and assays of catalase, malondialdehyde and superoxide dismutase. The ethanol group exhibited a higher gastric ulcer score, increased IL-6 level, increased number of inducible nitric oxide synthase-positive and TUNEL positive cells, and a higher MDA level compared to the control group. The apricot kernel oil + ethanol group exhibited significantly fewer gastric lesions compared to the ethanol group. Apricot kernel oil protects rat gastric mucosa against ethanol induced injury by its anti-inflammatory, anti-oxidative and anti-apoptotic effects, and might be useful for reducing the severity of gastric ulcers.
Probiotic microorganisms and encapsulation method approaches Seydi Yıkmış, Harun Aksu, Mehmet Alpaslan, Osman Şimşek Microbial Cultures and Enzymes in Dairy Technology, 2018 Nowadays, interest in probiotics, which are useful and necessary for healthy life, is rapidly increasing, and studies on the beneficial effects of probiotics on human health continue intensely. Every year, increasing efforts to prevent cancer, which has been anticipated, has increased the interest in probiotics and therefore synbiotics. Encapsulation methods are one of the most important protection methods currently used to ensure the viability of probiotics and their effectiveness. Especially milk and dairy products are used for many purposes such as increasing the shelf life, increasing the nutritional value, providing digestibility, shortening the ripening period, improving taste and aroma substances. The use of the microencapsulation technique alone can improve probiotic vitality. Combining microencapsulation with various food processing technologies is thought to help improve the vitality of probiotics in production and storage. In this chapter, probiotic microorganisms and encapsulation applications are explored.
A comparison of vitamin and folic acid levels of sun and microwave dried Capsicum annuum L F. Karatas, A. Baysar, M. Alpaslan Journal of Food Processing and Preservation, 2017 High Performance Liquid Chromatography was utilized to determine vitamins A, E and C, β-carotene and folic acid levels of sun and microwave dried red pepper species (Capsicum annuum L.). Various forms (i.e., chopped, powdered, salted and oiled) of red peppers were tested for the above mentioned vitamins, β-carotene and folic acid levels. The results obtained in this study showed that the vitamins A and E content of sun and microwave dried samples were significantly different at p < .05 level. Vitamin C, β-carotene and folic acid levels of red pepper species were more sensitive to the method of drying. Vitamin C, β-carotene and folic acid levels of sun and microwave dried samples were significantly different at p < .005 level. All microwave dried samples were found to have retained higher levels of vitamins A, E and C, β-carotene and folic acid compared to sun dried samples. Since microwave drying is fast, requires less drying time, hygienic and more vitamins are retained in the final product, it seems that microwave drying may be preferred to traditional sun drying. Practical applications High Performance Liquid Chromatography was utilized to determine vitamins A, E and C, β-carotene and folic acid levels of sun and microwave dried red pepper species (Capsicum annuum L.). Various forms (i.e., chopped, powdered, salted and oiled) of red peppers were tested for the above mentioned vitamins, β-carotene and folic acid levels. The results obtained in this study showed that the vitamins A and E content of sun and microwave dried samples were significantly different at p < .05 level. Vitamin C, β-carotene and folic acid levels of red pepper species were more sensitive to the method of drying. Vitamin C, β-carotene and folic acid levels of sun and microwave dried samples were significantly different at p < .005 level. All microwave dried samples were found to have retained higher levels of vitamins A, E and C, β-carotene and folic acid compared to sun dried samples. Since microwave drying is fast, requires less drying time, hygienic and more vitamins are retained in the final product, it seems that microwave drying may be preferred to traditional sun drying.
Evaluation of volatiles, phenolic compounds and antioxidant activities of rose hip (Rosa L.) fruits in Turkey N. Demir, O. Yildiz, M. Alpaslan, A.A. Hayaloglu Lwt, 2014 Five different rose hip (Rosa L.) species including Rosa canina, Rosa dumalis, Rosa gallica, Rosa dumalis subsp.boissieri and Rosa hirtissima grown in Turkey are studied. Phenolic compounds, organic acids, sugar and volatile compounds of five different species of rose hips are studied. Total phenolic contents of the rose hip fruits were significantly influenced by species and the levels of total flavonoid and tartaric esters were almost identical in the samples. Antioxidant activities and antiradical scavenging capacities of the extracts were high levels in all rose hip species. It is noticeable that organic acid and sugar contents of the fruits were highly dependence of species and the high levels of ascorbic acid were characteristic. In total, eighteen different phenolic compounds were identified in rose hip species by RP-HPLC-DAD method and, in particular, R. dumalis subsp. boissiericontained different phenolic compounds. Gallic acid, catechin, procyanidin-B2 and hydroxycinnamic acid derivatives (chlorogenic, t-caffeic, p-coumaric, ferrulic and sinapic acids) were principal for all rose hip species. A total of 52 volatile compounds were identified in rose hip species by SPME/GC-MS and it was characterized by abundance of alcohols and aldehydes with also some monoterpenes and sesquiterpenes.
Properties of rose hip marmalades Food Technology and Biotechnology, 2012
Effects of breed and lactation stage on melting behaviour of milk fat determined by differential scanning calorimeter Journal of Food Science and Technology, 2008
Effect of varieties and years on seed composition of sesame (Sesamum indicum L.) grown in semi-arid area Asian Journal of Chemistry, 2008
Drought stress imposed at different reproductive stages influences growth, yield and seed composition of soybean Philippine Agricultural Scientist, 2008
