Hatipoğlu, Abdulkerim

Hatipoğlu, Abdulkerim

Name Variants

Hatipoglu, Abdulkerim

Job Title

Doçent

Email Address

abdulkerimhatipoglu@artuklu.edu.tr

Main Affiliation

Department of Nutrition and Dietetics/ Beslenme ve Diyetetik Bölümü

Sustainable Development Goals Report Points

SDG data could not be loaded because of an error. Please refresh the page or try again later.

Scholarly Output

36

Articles

21

Citation Count

305

Supervised Theses

0 Scholarly Output Search Results

Now showing 1 - 10 of 36

Küçük Aile İşletmelerinde Üretilen Diyarbakır Örgü Peynirinin Bileşim ve Bazı Biyokimyasal Özellikleri
(Afyon Kocatepe Üniversitesi Fen ve Mühendislik Bilimleri Dergisi, 2021) Hatipoğlu, Abdulkerim; Çelik, Şerafettin; Department of Nutrition and Dietetics/ Beslenme ve Diyetetik Bölümü
Bu çalışmada, Diyarbakır yöresinde peynir üreten küçük aile işletmelerinden taze ve olgun Diyarbakır Örgü peyniri (DÖP) örnekleri alınmış ve bileşim ve bazı biyokimyasal özellikleri araştırılmıştır. İstatistiksel değerlendirmede, taze ve olgun peynirlerin yağ, kurumaddede (KM’de) yağ, kül, tuz ve KM’de tuz oranları ile titrasyon asitliği (TA)pH 4.6’da çözünen azot (ÇA), pH ve lipoliz değerleri arasındaki farklılık önemli bulunmuştur. Türk Gıda Kodeksi Peynir Tebliği bağlamında, taze DÖP’ün yarı sert ve yarım yağlı, olgun peynirin ise sert ve az yağlı peynir sınıfında değerlendirilebileceği, KM’ de tuz oranlarının ise anılan tebliğde izin verilen orandan yüksek olduğu sonucuna varılmıştır. Küçük aile işletmelerinde üretilen DÖP’ün bileşimi standardize edilmeli, özellikle peynirin tuz oranı ilgili tebliğde izin verilen düzeye düşürülmelidir.
Geleneksel Diyarbakır Örgü Peynirinin Karakteristik Özelliklerinin Tespit Edilmesi ve Gıda Güvenliği Açısından Değerlendirilmesi
(Harran Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı, 2014) Hatipoğlu, Abdulkerim; Department of Nutrition and Dietetics/ Beslenme ve Diyetetik Bölümü
It was aimed to elaborate the production method of the traditional Diyarbakir Örgü (Knitting) cheese, and to evaluate in terms of food safety as well as the determination of the characteristics of the cheese. For this purpose, raw milk samples and fresh Diyarbakir Örgü cheese samples were taken from 8 small dairy plants after the production process of the cheese. The approximate composition, acidity and total mesophilic aerobic bacteria load of the raw milk samples were analyzed. Also, composition, biochemical, microbiological, and textural parameters of the cheese samples were investigated on the 1th, 15th, 30th, 60th, 90th, and 120th days of storage. The averages of dry matter (%), fat (%), fat-free dry matter (%), protein (%), lactose (%), ash (%), SH, pH and total mesophilic aerobic bacteria (log cfu/g) load of the raw milk used in the production of the cheese were determined as 14.28, 4.37, 9.91, 4.41, 4.63, 0.87, 11.55, 6.54 and 7.51, respectively. It was observed that raw sheep's milk with trace amount of cow or/and goat milk is used in the production of the traditional cheese. After renneting about 54-70 min, the curd is broken, whey off and fermented until the acidity reached to 5.10-5.47 pH. Then, the curd is scalded in hot water at 75-87 ºC. And then, the curd is shaped by weaving typically in the form of braiding and placed in the brine. After that, the cheese is consumed freshly or stored in brine at 6±1ºC at least for 1 month. The average values of some parameters of the mature cheese (120 days) can be listed as follows: Dry matter 52.84%, fat-in-dry matter 37.88%, protein 23.47%, salt-in-dry matter 15.48%, titratable acidity 22.96 SH, pH 5.47, acid value 0.46 mg KOH/g fat, and ripening index 5.61%. The average values of the hardness, the gumminess, and the chewiness, which textural properties of the ripened cheese, 6852 N, 4480 N and 3408 mJ were determined at the end of the ripening period, respectively. On the other hand, the presence and loads (log cfu/g) of coliforms, fecal coliforms, E. coli, and yeast-mold of the ripened cheese were calculated <1.00, <1.00, <1.00, and 2.60, respectively. Considering the microbiological data, it could be said the fresh cheese has a potential infectious risk poses in terms of consumer health. However for ripened cheese, the risk is minimized and showed compliance with the relevant Standard in terms of coliform bacteria on the 90th day, in terms of E. coli on the 60th day of ripening.
Bazı Soya Hatlarının Kızıltepe Koşullarındaki Verim ve Verim Unsurlarının Belirlenmesi
(GAP VI. Tarım Kongresi, Şanlıurfa, 2011) Hatipoğlu, Abdulkerim; Hatipoğlu, Abdulkerim; Karahan, Halil; Ekinci, Remzi; Tekin, Şevket; Department of Nutrition and Dietetics/ Beslenme ve Diyetetik Bölümü
Bu arastırma; Mardin Kızıltepe Çağıl Köyü ekolojik kosullarında, verim potansiyeli yüksek soya hatlarını belirlemek amacıyla, 2010 yılında Tesadüf Blokları Deneme desenine göre 3 tekerrürlü olarak yürütülmüstür. Arastırmada elde edilen verilere göre; en yüksek tohum verimi 275.80 kg/da ile 528 hattından elde edilirken, en düsük 121.36 kg/da ile Bataem-220 hattından elde edilmistir. En yüksek yağ oranı, % 23.01 ile Ata-135 hattından saptanırken, en düsük % 20.50 ile 705 hattından saptanmıstır. En yüksek protein oranı, % 44.99 ile Ataem-7 çesidinden saptanırken, en düsük % 32.44 ile 528 hattından saptanmıstır. Sonuç olarak; verim ve incelenen diğer özellikler bakımından 528, Bataem-204, Ataem-7 ve Ata-135 hatlarının Mardin Kızıltepe Çağıl Köyü ekolojik kosullarına daha uygun olduğu sonucuna varılmıstır. Anahtar Kelimeler: Soya, hat, verim, yağ ve protein oranı
Abelmoschus Esculentus Yaprağı Kullanılarak Gümüş Nanopartiküllerin Yeşil Sentezi ve Bazı Gıda Patojenleri Üzerindeki Antimikrobiyal Etkileri
(2021) Hatipoğlu, Abdulkerim; Department of Nutrition and Dietetics/ Beslenme ve Diyetetik Bölümü
Bu çalışmada, Abelmoschus esculentus (AE) yaprağı özütü kullanılarak düşük maliyetli, çevre dostu ve kolay bir şekilde gümüş nanopartiküller (AgNP’ler) sentezlendi. Ultraviyole-görünür (UV-vis.) Spektrofotometre analiz verilerine göre, nanokristaller 431 nm'de karakteristik bir tepe noktası gösterdi. Taramalı Elektron Mikroskobu (SEM), Transmisyon Elektron Mikroskobu (TEM) ve enerji dağılımlı X-Işını Spektroskopisi (EDX) analizleri, biyolojik yolla sentezlenen AgNP'lerin morfolojik yapılarının küresel olduğunu ortaya koydu. XRD analizi sonuçlarına göre AgNP'lerin kristal yapılarının kübik olduğu görüldü. Nanopartiküllerin boyutu, Debye-Scherrer denklemi ile 19.05 nm olarak hesaplandı. Sentezlenen nanomalzemenin zeta potansiyeli -9.83 mV ve zeta boyutu da 142.2 nm olarak ölçüldü. AgNP'lerin, gıda patojenlerinden Staphylococcus aureus ATCC 29213, Escherichia coli ATCC25922, Bacillus subtilis ATCC11774, Pseudomonas aeruginosa ATCC27833 ve Candida albicans üzerindeki Minimum İnhibitör Konsantrasyonu (MİK) değerlerinin (mg/mL) sırasıyla 0.125, 0.50, 0.0312, 0.125 ve 0.125 düzeyinde olduğu tespit edildi.
Süt İşleme Teknolojilerinde Son Gelişmeler
(Tarım Türk Dergisi, 2014) Hatipoğlu, Abdulkerim; Department of Nutrition and Dietetics/ Beslenme ve Diyetetik Bölümü
…
Citation - WoS: 2
The Compositional and Biochemical Characteristics of Traditional Diyarbakir Orgu Cheese During the Ripening Period
(indian Dairy Assoc, 2020) Hatipoğlu, Abdulkerim; Celik, Serafettin; Department of Nutrition and Dietetics/ Beslenme ve Diyetetik Bölümü
This study was conducted to determine the changes in compositional and various biochemical parameters of traditional Diyarbakir Orgu cheese during storage period. For this purpose, cheese samples were collected from eight different small dairy plants. In this study, it was observed that the composition of the cheese samples during the storage period changed as follows: dry matter decreased from 55.87% to 52.29%, fat from 26.56% to 23.47%, fat in dry matter from 38.84% to 37.07%, protein from 26.56% to 23.47%; ash increased from 7.31% to 9.32%, salt from 6.31% to 8.16%, salt in dry matter from 11.40% to 15.48%, while the parameters investigated in relation to the biochemical properties of the cheese samples ranged as follows: 18.38-22.96 for SH, 5.47-5.64 for pH, 0.17-0.21% for soluble nitrogen in pH 4.6, 0.03-0.05% for soluble nitrogen in 12% TCA, 0.25-0.46% for lipolysis level and 4.19-5.61% for ripening index. In this study, the proteolysis level of the cheese during the ripening was determined electrophoretic analysis. According to the Turkish Food Codex Communique on Cheese (Notice No: 2015/6), DOC is a semi-fat (25. milk fat <45) and hard cheese with the desired moisture content (up to 50%) and salt (>7.5%).
Citation - WoS: 4
Citation - Scopus: 4
Green biosynthesis of silver nanoparticles using Prunus cerasifera pissardii nigra leaf and their antimicrobial activities against some food pathogens
(Czech Journal of Food Sciences, 2022) Hatipoğlu, Abdulkerim; Department of Nutrition and Dietetics/ Beslenme ve Diyetetik Bölümü
In this study, silver nanoparticles (AgNPs) were synthesised using the Prunus cerasifera pissardii nigra (PC) leaf extract in an easy, low-cost and environmentally friendly way. According to the ultraviolet-visible (UV-vis) spectrophotometer analysis data, the nanocrystals demonstrated a characteristic peak at 456 nm. Scanning electron microscopy (SEM), field emission scanning electron microscopy (FE-SEM), transmission electron microscopy (TEM) and energy-dispersive X-ray (EDX) spectroscopy analyses revealed that the morphological structures of the biosynthesised AgNPs were mostly spherical. According to the results of X-ray diffraction (XRD) analysis, it was determined that the crystal structures of AgNPs were cubic. The size of the nanoparticles was calculated as 23.60 nm using the Debye-Scherrer equation. The zeta potential of the synthesised nanomaterial was measured as –15.5 mV. The minimum inhibitory concentration (MIC) values of AgNPs on Staphylococcus aureus ATCC 29213, Escherichia coli ATCC 25922, Bacillus subtilis ATCC 11774, Pseudomonas aeruginosa ATCC 27853 and Candida albicans ATCC 10231 were determined to be 0.062, 0.250, 0.125, 0.500 and 0.125 µg mL–1, respectively
Citation - WoS: 12
Citation - Scopus: 15
The relationship of fast food consumption with sociodemographic factors, body mass index and dietary habits among university students
(Emerald, 2022) Aslan Ceylan, Jiyan; Hatipoğlu, Abdulkerim; Hatipoğlu, Abdulkerim; Arslan, Nurgül; Department of Nutrition and Dietetics/ Beslenme ve Diyetetik Bölümü
Purpose – University students are one of the vulnerable groups in terms of having nutritional problems due to their lifestyle and social environment. This study aims to determine the consumption of fast food among university students and evaluate factors that may impact it, such as sociodemographic factors, body mass index (BMI) or nutritional habits. Design/methodology/approach – A cross-sectional study was conducted among a random sample of 184 university students (47.8% men and 52.2% women) with a mean age of 21.1 6 2.0 years. The survey included students’ sociodemographic characteristics, anthropometric measurements, nutritional habits and fast-food consumption. Chi-square test, t-test and binary logistic regression analysis were used depending on the characteristics of the data. Findings – Results indicated that 39.7% of the students consumed fast food at least once in 15 days and preferred these foods for taste, workload and social activity. Consumption of fast food occurred at an earlier age in men (%13.6) and the portions were higher than portions of vegetables (p = 0.001). By using regression analysis, a statistically significant relationship was found between the frequency of fast-food consumption and age, gender, economic status, BMI, the amount of vegetables consumed daily and the habit of eating breakfast (p < 0.05). Research limitations/implications – It is planned to reach more students in the study. However, due to the COVID-19 pandemic, transportation to students became difficult or could not be reached. Originality/value – This study is one of the rare studies examining students’ orientation to fast food. The number of studies in this field in Turkey is limited.
Citation - WoS: 97
Citation - Scopus: 106
Investigation of Antimicrobial and Cytotoxic Properties and Specification of Silver Nanoparticles (AgNPs) Derived From Cicer arietinum L. Green Leaf Extract
(FRONTIERS, 2022) Keskin, Cumali; Hatipoğlu, Abdulkerim; Baran, Ayşe; Baran, Mehmet Fırat; Department of Medical Services and Techniques / Tıbbi Hizmetler ve Teknikleri Bölümü; Department of Nutrition and Dietetics/ Beslenme ve Diyetetik Bölümü
Using biological materials to synthesize metallic nanoparticles has become a frequently preferred method by researchers. This synthesis method is both fast and inexpensive. In this study, an aqueous extract obtained from chickpea (Cicer arietinum L.) (CA) leaves was used in order to synthesize silver nanoparticles (AgNPs). For specification of the synthesized AgNPs, UV-vis spectrophotometer, Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction analysis (XRD), transmission electron microscopy (TEM), scanning electron microscopy (SEM), electron dispersive X-ray (EDX), and zeta potential (ZP) analyses data were used. Biologically synthesized AgNPs demonstrated a maximum surface plasmon resonance of 417.47 nm after 3 h. With the powder XRD model, the mean crystallite dimension of nanoparticles was determined as 12.17 mm with a cubic structure. According to the TEM results, the dimensions of the obtained silver nanoparticles were found to be 6.11–9.66 nm. The ZP of the electric charge on the surface of AgNPs was measured as −19.6 mV. The inhibition effect of AgNPs on food pathogen strains and yeast was determined with the minimum inhibition concentration (MIC) method. AgNPs demonstrated highly effective inhibition at low concentrations especially against the growth of B. subtilis (0.0625) and S. aureus (0.125) strains. The cytotoxic effects of silver nanoparticles on cancerous cell lines (CaCo-2, U118, Sk-ov-3) and healthy cell lines (HDF) were revealed. Despite the increase of AgNPs used against cancerous and healthy cell lines, no significant decrease in the percentage of viability was detected. Copyright © 2022 Baran, Fırat Baran, Keskin, Hatipoğlu, Yavuz, İrtegün Kandemir, Adican, Khalilov, Mammadova, Ahmadian, Rosić, Selakovic and Eftekhari.
Citation - WoS: 24
Citation - Scopus: 30
Green Synthesis, Characterization of Gold Nanomaterials using Gundelia tournefortii Leaf Extract, and Determination of Their Nanomedicinal (Antibacterial, Antifungal, and Cytotoxic) Potential
(Hindawi, 2022) Keskin, Cumali; Hatipoğlu, Abdulkerim; Baran, Ayşe; Baran, Mehmet Fırat; Adican, Mehmet Tevfik; Atalar, Mehmet Nuri; Huseynova, Irada; Khalilov, Rovshan; Ahmadian, Elham; Yavuz, Ömer; Kandemir, Sevgi İrtegün; Eftekhari, Aziz; Department of Medical Services and Techniques / Tıbbi Hizmetler ve Teknikleri Bölümü; Department of Nutrition and Dietetics/ Beslenme ve Diyetetik Bölümü
Introduction. Fighting against cancer and antibiotic resistance are important challenges of healthcare systems, and developing new treatment methods has become the most concentrated area of researchers. Method and Materials. Green synthesis, characterization, and some biological activities of gold nanomaterials (AuNPs) obtained with Gundelia tournefortii (kenger) leaf extract were investigated in this study. Fourier scanning electron microscope, UV-visible spectrophotometer, Fourier transform ınfrared spectroscopy, energy-dispersive X-ray spectrophotometer, X-ray diffraction diffractometer, transmission electron microscope, and Zetasizer instrument data were used to elucidate the structures of nanoparticles. Results. The maximum surface plasmon resonance was observed at 532.15 nm after 1 hour. With the powder XRD model, the mean cubic crystallite size was determined as 23.53 nm. It was observed that the shapes of the obtained AuNPs were spherical, and the dimensions were 5-40 nm and hexagonal. Surface charges (-27 mV) and average size (365.3 nm) of gold nanoparticles were measured with a zeta analyzer. Conclusion. The suppressive effects of AuNPs on the growth of pathogenic microorganisms and healthy and cancer cell lines were determined using the MIC and MTT methods, respectively.