Browsing by Author "Kizmaz, Veysi"

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Citation - WoS: 2
Citation - Scopus: 2
Analysis of Lipid Classes and the Fatty Acid Composition of Fresh and the Salted Fish, Alburnus Tarichi
(Taylor & Francis Ltd, 2022) Kizmaz, Veysi
This study was carried out to determine the distribution of total, phospholipid and triacylglycerol fatty acid composition in salted and fresh fish of pearl mullet. Fatty acid analyses were performed in muscle tissues of the fish samples. Eicosapentaenoic acid (EPA), Docosahexaenoic acid (DHA), Omega-3 (n-3), Omega-6 (n-6) which are important for health, were determined in the analyses. The distribution of total and TAG fatty acids in males and females was similar. It was determined that the changes were in the Phospholipid. N-3/n-6 ratio showed a similar distribution in both female and male individuals. In particular, the results obtained may benefit the fisheries industry, nutritionists and researchers, as the nutritional value of the fish is high.
The Effect of cuscuta Babylonica Aucher on Chemical Compounds of Lice Tomato
(Kahramanmaras Sutcu Imam Univ Rektorlugu, 2020) Ozen, Hasan Cetin; Savasci, Servan; Asan, Hilal Surmus; Kizmaz, Veysi
Tomato (Lycopersicon esculentum L.) is one of the most widely used products in nutrition. But this plant suffers significant loss of yield due to parasitic plant infection. Dodder (Cuscuta spss.), a flowering plant belonging to the Convolvulaceae family, is one of the most harmful parasites for tomatoes. Although some tomato varieties have developed resistance to this, Cuscuta is the most important disease that has a negative impact on tomato yield. In this study, it was investigated that how Lice tomato is affected by Cuscuta babylonica Aucher infection and whether it develops resistance to it. For this purpose, following Cuscuta infection, the amount of fatty acids, calcium (Ca2+) and some phenolic compounds in the leaves of the tomatoes were investigated. The results of the study showed that the Cuscuta infection increased the amount of 16:1, 18:0 and 18:1 fatty acids, Ca2+ and some phenolics such as chlorogenic acid, rutin, quercetin and salicylic acid which are effective in defense against pathogens.
Phenolic Profile, Antioxidant Capacity, Enzyme Inhibitory Potential and Physicochemical Properties of Almond Milk and Date Enriched Plant-Based Ice Cream
(Springer, 2026) Kizmaz, Veysi; Cavusoglu, Mehmet; Hatipoglu, Abdulkerim
The aim of this study was to evaluate the effects of almond milk and date fruit on the functional and physicochemi-cal properties of ice cream formulations. For this purpose, four ice cream formulations with a fixed fat content of 5% were produced: IC1 (control, condensed cow's milk and refined sugar); IC2 (milk-based using dates instead of refined sugar); IC3 (plant-based containing almond milk and dates); and IC4 (plant-based containing almond milk and refined sugar). The pH, viscosity, overrun, and melting behavior of the samples were investigated, along with total phenolic and flavonoid contents and antioxidant capacities determined by DPPH, ABTS, and CUPRAC assays. In addition, inhibitory activities against alpha-amylase, alpha-glucosidase, urease, tyrosinase, elastase, collagenase, AChE, and BChE enzymes were evaluated. The results indicated that formulations containing almond milk and dates exhibited significantly higher total phenolic and flavonoid contents, as well as enhanced antioxidant capacities, particularly as measured by the CUPRAC assay (P < 0.05). These formulations also demonstrated greater inhibitory activity against alpha-amylase and alpha-glucosidase enzymes. Physicochemical evaluation revealed that IC3 exhibited superior viscosity and melting resistance, as reflected by the longest first drip time, whereas IC4 achieved the highest overrun. The highest melting speed and melting rates were observed in IC2 (P < 0.05). Overall, the findings suggest that the combined use of almond milk and dates represents an effective strategy for developing plant-based ice cream formulations with enhanced functional properties and favor-able physicochemical characteristics.
Citation - WoS: 12
Citation - Scopus: 12
Role of 2.4 Ghz Radiofrequency Radiation Emitted From Wi-Fi on Some Mirna and Faty Acids Composition in Brain
(Taylor & Francis inc, 2022) Dasdag, Suleyman; Akdag, Mehmet Zulkuf; Bashan, Mehmet; Kizmaz, Veysi; Erdal, Nurten; Erdal, Mehmet Emin; Yegin, Korkut; Emin Erdal, Mehmet
The purpose of this study is to investigate the effects of 2.4 GHz Wi-Fi exposure, which is continuously used in the internet connection by mobile phones, computers and other wireless equipment, on microRNA and membrane and depot fatty acid composition of brain cells. Sixteen Wistar Albino rats were divided equally into two groups such as sham and exposure. The rats in the experimental group (n = 8) were exposed to 2.4 GHz RFR emitted from a Wi-Fi generator for 24 h/day for one year. The animals in the control group (n = 8) were kept under the same conditions as the experimental group, but the Wi-Fi generator was turned off. At the end of the study, rats were sacrificed and brains were removed to analyze miRNA expression and membrane and depot fatty acids of brain cells. We analyzed the situation of ten different miRNA expressions and nineteen fatty acid patterns in this study. We observed that long-term and excessive exposure of 2.4 GHz Wi-Fi radiation increased rno-miR-181a-5p, phosphatidylserine (PS) and triacylglycerol (TAG) in the brain. In conclusion, 2.4 GHz Wi-Fi exposure has the potential to alter rno-miR-181a-5p expression and the fatty acid percentage of some membrane lipids such as phospholipid (PL), phosphatidylserine (PS) and triacylglycerol (TAG), which are depot fats in the brain. However, the uncontrolled use of RFRs, whose use and diversity have reached incredible levels with each passing day and which are increasing in the future, may be paving the way for many diseases that we cannot connect with today.