Korkmaz, Aziz
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azizkorkmaz@artuklu.edu.tr
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Department of Nutrition and Dietetics/ Beslenme ve Diyetetik Bölümü
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| Journal | Count |
|---|---|
| Food Chemistry | 3 |
| Bitlis Eren Üniversitesi Fen Bilimleri Dergisi | 2 |
| BMC Chemistry | 1 |
| Harran Tarım ve Gıda Bilimleri Dergisi | 1 |
| III. International İstanbul Current Scientific Research Congress | 1 |
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Book Part Mardin’e Ait Yerel Bir Potansiyeli Harekete Geçirme; Derik Zeytinciliğini Geliştirme Eylem Planı(Mardin Artuklu Üniversitesi, 2023) Alanlı, Ahmet; Atasoy, Ahmet FeritDerik ilçesi başta olmak üzere Mardin’in birçok yerinde zeytinin ve zeytinyağının uzun bir geçmişi bulunmaktadır. Ancak, günümüzde burada zeytincilikte yeteri kadar katma değer oluşturulamamaktadır. Zeytincilik, Derik özelinde yerel kurumların koordinasyonu ve desteğiyle başlatılacak uygun hamlelerle kırsal kalkınmaya önemli katkılar sağlayabilecek bir potansiyeli barındırmaktadır. Bu bölümde Derik zeytininin; üretimi, işlenmesi, markalaşması ve yanı sıra ilçedeki çiftçilerin örgütlenmesi ile ilgili sorunlar tespit edilmekte ve bunlara yönelik çözüm önerilerinde bulunulmaktadır. Söz konusu sorunların-çözümlerin, bu ürünün geliştirilmesine yönelik etkili projelerin geliştirilmesinde referans olarak kullanılabileceği öngörülmektedir. Ayrıca bölüm sonuçlarının, yerel tarım ürünlerine ilişkin politika belirleyicilerine ve/ya karar vericilere de yol gösterici olabileceği düşünülmektedir.Article Citation - WoS: 26Citation - Scopus: 25Characterization and Comparison of Extra Virgin Olive Oils of Turkish Olive Cultivars(Molecules, 2023) Korkmaz, AzizExtra virgin olive oils (EVOOs) obtained from five Turkish olive cultivars widely produced in the Aegean and Marmara regions were investigated based on their total antioxidant capacity (TAC), total phenolic content (TPC), pigment contents, fatty acid (FA) profiles, phenolic compounds (PC), volatile compounds (VC), and sensory properties. The results showed that all properties of EVOO samples were significantly affected by the olive cultivar used. The pigment contents in Ayvalık (9.90 mg·kg−1) and Uslu (9.00 mg·kg−1) oils were higher than the others (p < 0.05). The greatest values for oleic acid (74.13%) and TPC (350.6 mg·kg−1) were observed in Gemlik and Domat oils, respectively (p < 0.05). Edincik oil showed the maximum hydroxytyrosol content (48.022 mg·kg−1) and TAC value (515.36 mg TE·kg−1) (p < 0.05). The Edincik, Domat, and Uslu oils were significantly not different for the total content of C6 compounds derived by lipoxygenase, which are the main volatiles responsible for the typical aroma of EVOOs (p > 0.05). Domat oil also exhibited the highest scores for bitterness and pungency perceptions (p < 0.05). The fruitiness scores of the oil samples (except for Ayvalık oil) were close to each other, even if they were statistically different (p < 0.05). Principal component analysis (PCA) indicated that the Ayvalık oil was separated from the others due to its poor-quality characteristics. As a result, it can be stated that Domat olive oil has better quality than the othersArticle Citation - WoS: 19Citation - Scopus: 19Evaluation of fatty acids, free fatty acids and textural properties of butter and sadeyag (anhydrous butter fat) produced from ovine and bovine cream and yoghurt(ScienceDirect, 2022) Karakuş, Mehmet Şükrü; Yıldız Akgül, Filiz; Korkmaz, Aziz; Atasoy, Ahmet FeritFatty acids (FAs), free fatty acids (FFAs) and textural characteristics were determined in butter and sadeyag (anhydrous butter fat) manufactured from ovine and bovine cream and yoghurt. The samples made from cream and yoghurt had similar FA and FFA profiles and textural properties. Ovine milk fat products had higher short- and medium-chain saturated fatty acid (SFA) content, while samples made with bovine milk fat had higher long-chain SFA content. Ovine milk fat samples contained higher levels of capric, myristic, stearic and oleic acids and lower levels of butyric and caproic acids than bovine milk samples. Bovine milk fat products had firmer and poorer spreadability, and lower adhesiveness than ovine milk fat products. Polyunsaturated fatty acid (PUFA) content of butter was higher than that of sadeyag. Sadeyag was firmer and less spreadable than butter. Textural characteristics of the milk fat products depended on the FA composition of the samples.Book Part Mardin İlinde Üzüme Dayalı Gıda Sanayisini Geliştirme Olanakları(Mardin Artuklu Üniversitesi Yayınları, 2022)Bu bölümde tespit edilen sorunlar ve bunlara önerilen çözümlerin benzerleri, bağcılıkla ilgili ülkemiz geneli veya başka bölgelerimiz için daha önce gerçekleştirilmiş birçok çalışma, forum, çalıştay veya araştırmada da dile getirilmiştir. Mardin özelinde, üzüme dayalı yöresel ürün sanayisinin geliştirilmesine dönük önerilen çözümler, genel olarak teknik ve mali başlıklar altında sınıflandırılabilir. Bu çözümlerden bir kısmı işletmecileri de ilgilendirmekle beraber bunların çoğu kamu kurumları sorumluluğundadır. Dolayısıyla, kırsal kalkınma planlamalarımızda veya ilgili yatırım programlarımız bünyesinde öncelikle bu önerilere hizmet edebilecek uygulama stratejilerinin geliştirilmesi esastır. Aksi halde, bu çözüm önerileri tavsiye olmaktan öteye geçemeyecektir.Article Self-Control as a Key Mediator and Moderator of the Relationship Between Psychological Distress and Food Addiction in a Large Community Sample of Adults(Academic Press Ltd- Elsevier Science Ltd, 2026) Ceylan, Jiyan Aslan; Korkmaz, Aziz; Hatipoglu, Abdulkerim; Akcali, Caglar; Coskunsu, SedatObjective: This study investigated the extent to which psychological distress (depression, anxiety, and stress) predicts food addiction (FA) symptoms and examined whether self-control operates as both a mediator and a moderator in these associations. Method: A total of 4234 adults (40.7 % male) participated in a large-scale, community-based, cross-sectional survey conducted in T & uuml;rkiye. FA symptoms were measured via the Yale Food Addiction Scale (YFAS), self-control was assessed via the Brief Self-Control Scale (BSCS), and psychological distress was evaluated via the Depression Anxiety Stress Scales (DASS-21). Statistical analyses were conducted in SPSS, with significance defined at p < 0.05. Results: Overall, 35.1 % of the participants met the criteria for FA, with no significant sex difference (p = 0.19). Logistic regression analyses revealed that greater anxiety (OR = 1.078, p < 0.01) and stress (OR = 1.109, p < 0.01) were significant predictors of increased risk for FA, whereas greater self-control emerged as a protective factor (OR = 0.952, p < 0.01). Mediation analyses confirmed that self-control partially accounted for the effects of psychological distress on FA symptoms, with significant indirect effects observed for stress (beta = 0.025), anxiety (beta = 0.029), and depression (beta = 0.032). Moderation analysis revealed that self-control attenuated the effect of depression on FA symptoms (interaction term: B = 0.002, p < 0.01), although no moderating effects were found for anxiety or stress. Conclusions: This study highlights self-control as both a mechanism through which psychological distress contributes to food addiction and a protective factor that reduces its impact. Enhancing self-control may help mitigate addiction-related eating behaviors.Article Citation - WoS: 63Citation - Scopus: 71Changes in volatile compounds, sugars and organic acids of different spices of peppers (Capsicum annuum L.) during storage(FOOD CHEMISTRY, 2020) Korkmaz, Aziz; Atasoy, Ahmet Ferit; Hayaloglu, Ali AdnanChanges in sugars, organic acids and volatile compounds (VC) of red pepper flakes (RPF), traditional (TRI), and industrial (INI) isot peppers were evaluated during one year storage at the room condition. The changes in the flavor components were significantly affected by the production methods and storage time. Glucose content decreased gradually along storage and reduced by about 21.23, 47.22 and 56.65% for TRI, INI and RPF, respectively. However, fructose decreased significantly only in RPF (11.29%). Citric and succinic acids exhibited slight changes, but malic acid showed an increasing trend, especially in RPF (4-fold). Most of the VC in all samples decreased or disappeared after storage. The major quantitative losses in these compounds were found in TRI during the first 3 months as 81.76%. The storage was found to be caused deterioration flavor properties in red pepper spices and revealed the importance of appropriate storage conditions.Conference Object Investigation of Some Therapeutic Components of Olive Oils Obtained From Different Regions(2023)Olive oil has been consumed with admiration for many years in different cuisines of the world, especially in Mediterranean countries, due to its chemical profile and unique aroma flavor components. Turkey is among the leading countries in the world in terms of annual average olive oil production and consumption. In recent epidemiological studies, low mortality rates in coronary heart diseases, some of cancer types (prostate, breast and colon cancer) and some chronic diseases have been associated with the intake of antioxidant containing vegetables and fruits. In particular, it is stated that olive oil, which is widely used in diets in some Mediterranean countries, has an important role in the relatively longer life expectancy. The beneficial effects of olive oil on health are attributed to its high oleic acid content and high vitamin and non-vitamin antioxidant components. In this study, quality studies were carried out on Edremit (Balıkesir), Memecik (Aydın) and Halhalı (Mardin) olive oils. The fatty acid compositions by Gas Chromatography-Flame Ionization Detector (GC FID), the volatile component contents by Gas Chromatography-Mass Spectrometry (GC-MS), the phenolic compounds by High-Performance Liquid Chromatography (HPLC) of olive oils was determined. Total phenolic content and DPPH (2,2-Diphenyl-1-picrylhydrazil) radical capture activity of olive oils were read with Ultra Violet (UV) spectrophotometer device. In addition to these, quality parameters (peroxide value, acidity level, specific absorption values and sensory properties) were also determined. The analysis results for the quality criteria of the samples showed that all three olive oils were in the Extra Virgin Olive Oil class according to the Turkish Food Codex-Communique on Olive Oil and Olive Pomace Oil. Among the major phenolic compounds, the highest values were found in Halhali olive oil with hydroxytyrosol 6.57 mg/kg and oleuropein 7.40 mg/kg, and the lowest values were found in Memecik olive oil with 0.75 mg/kg and 0.87 mg/kg, respectively. It was calculated by using the IC50 formula that the total phenolic contents were between 348.31-483.09 mg.GAE/kg in three olive oils. Dpph radical removal activities were found, that the lowest in Memecik olive oil (29.35 mg.TE/kg) and the highest in Halhali olive oil (269.26 mg.TE/kg), by calculating with absorbance values. As the main fatty acid, oleic acid levels ranged from 65.86% (Halhali) to 71.30% (Edremit). As a result of the study data, the investigated olive oils were characterized and determined to have therapeutically important properties.Article Chemical Evaluation of Arbequina Extra Virgin Olive Oil with in Silico Analysis of Its Key Phenolic Compounds Targeting LDL Metabolism(Nature Portfolio, 2025) Korkmaz, Aziz; Unsal, Velid; Yildiz, Resit; Oner, Erkan; Atasoy, Ahmet FeritThe chemical properties of extra virgin olive oil (EVOO) from Arbequina variety grown in T & uuml;rkiye were evaluated, and its major phenolic compounds (PC) (oleocanthal, oleacein, luteolin and tyrosol) were compared with drugs (bempedoic acid and ezetimibe) involved in LDL metabolism through in silico analyses. The fatty acids composition (FA), PC and volatile organic compound (VC) profiles of EVOO obtained from Arbequina olive were evaluated via chromatographic methods (GC-FID, HPLC). The quality parameters, including total phenolic content (TPC), pigment content, peroxide value (PV), free fatty acid levels (FFA) and absorption coefficients, were determined via spectrophotometric methods. ADMET profiles, density functional theory (DFT), molecular docking, and the biological targets and activities of oleocanthal, oleacein, luteolin, tyrosol, bempedoic acid and ezetimibe were calculated and compared. Oleocanthal, oleacein, and luteolin completely passed the rules of Lipinski, Ghose, Veber, Egan, and Muegge, whereas only luteolin met the optimum ranges of all the criteria on the radar map. All 4 PC strongly inhibited OATP1B1 and OATP1B3, whereas oleocanthal, oleacein, and luteolin inhibited CYP3A4. Additionally, luteolin, oleocanthal and ezetimibe had individual inhibitory effects on CYP1A2, CYP2C9 and CYP2D6, respectively. Oleacein had the best binding affinity for LDLR, whereas luteolin had the best binding affinity for PCSK9 and ACLY. Oleacein was biologically effective against pathogens such as Leishmania species, but showed high reactivity with a low energy gap and high malleability. In conclusion, oleacein, oleocanthal and luteolin have potential therapeutic functions in LDL metabolism, which plays a role in atherosclerosis. However, experimental and clinical studies are needed for more evidence.Article Citation - WoS: 5Citation - Scopus: 5The effects of different concentration methods on the chemical composition, functional and sensory attributes of molasses produced from grape (Vitis vinifera L.) juice(SpringerLink, 2023) Korkmaz, AzizThe efects of concentration by outdoor (OCM) and vacuum (VCM) and traditional (TCM) methods for the production of molasses from fresh grape juice (FGJ) were evaluated concerning volatile compounds, sugars, organic acids, hydroxymethylfurfural (HMF), total phenolic (TPC), total favonoid (TFC) contents, and antioxidant capacity (TAC), and sensory properties. Compared to FGJ, its molasses had lower TPC, TFC, TAC, and total organic acids and total sugars (except for the OCM) in total soluble solids (TSS). Additionally, the most of (60.7%) volatile compounds in FGJ disappeared with the production of the molasses. Moreover, all investigated features were signifcantly infuenced by the concentration method used. The TCMconcentration method markedly increased the amounts of both HMF (~ 180- and 50-fold greater than of the OCM and TCM, respectively) and total volatile furans (~20- and 3.6-fold greater than that of OCM and TCM, respectively). Additionally, this method presented the best antioxidant properties in terms of greater TPC, TFC, and TAC, whereas both TPC and TFC in the molasses produced by the OCM-method were not signifcantly diferent from those they obtained by the VCM-method. The principal component analysis (PCA) based on the chemical characteristics revealed close similarity between the OCM and VCM, even though the OCM had higher contents for sugars and organic acids. According to the sensory evaluation, there were no signifcant diferences between the scores of favor and overall acceptability for the TCM and OCM. In conclusion, an adapted the OCM-concentrating method to industrial-type can be proposed to produce high-quality molasses.Article Citation - WoS: 7Citation - Scopus: 9Evaluation of Extra Virgin Olive Oil Compounds Using Computational Methods: in Vitro, Admet, Dft, Molecular Docking and Human Gene Network Analysis Study(Bmc, 2025) Unsal, Velid; Yildiz, Resit; Korkmaz, Aziz; Mert, Basak Dogru; Caliskan, Cemile Gunbegi; Oner, ErkanThis study investigates the phenolic compounds (PC), volatile compounds (VC), and fatty acids (FA) of extra virgin olive oil (EVOO) derived from the Turkish olive variety "Sar & imath; Ulak", along with ADMET, DFT, molecular docking, and gene network analyses of significant molecules identified within the EVOO. Chromatographic methods (GC-FID, HPLC) were employed to characterize FA, PC, and VC profiles, while quality parameters, antioxidant activities (TAC, ABTS, DPPH) were assessed via spectrophotometry. The analysis revealed a complex composition of 40 volatile compounds, with estragole, 7-hydroxyheptene-1, and 3-methoxycinnamaldehyde as the primary components. Hydroxytyrosol, tyrosol, oleuropein, apigenin, ferulic acid, and vanillic acid emerged as main phenolic constituents, with hydroxytyrosol and apigenin exhibiting high bioavailability. Molecular docking highlighted oleuropein and pinoresinol as compounds with strong binding affinities, though only hydroxytyrosol, apigenin, and pinoresinol fully met Lipinski and other drug-likeness criteria. DFT analysis showed that oleuropein and pinoresinol have notable dipole moments, reflecting polar and asymmetrical structures. KEGG enrichment analysis further linked key molecules like oleuropein and apigenin with pathways related to lipid metabolism and atherosclerosis, underscoring their potential bioactivity and relevance in health-related applications.
