Korkmaz, Aziz
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Doçent
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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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1NO POVERTY
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2ZERO HUNGER
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3GOOD HEALTH AND WELL-BEING
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4QUALITY EDUCATION
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9INDUSTRY, INNOVATION AND INFRASTRUCTURE
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12RESPONSIBLE CONSUMPTION AND PRODUCTION
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12
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277
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7
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12
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258
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20
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15
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33/246
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WoS Citation Count
191
Scopus Citation Count
201
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2
WoS Citations per Publication
9.55
Scopus Citations per Publication
10.05
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17
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0
| Journal | Count |
|---|---|
| Food Chemistry | 3 |
| Harran Tarım ve Gıda Bilimleri Dergisi | 2 |
| Bitlis Eren Üniversitesi Fen Bilimleri Dergisi | 2 |
| III. International İstanbul Current Scientific Research Congress | 1 |
| International Dairy Journal | 1 |
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Now showing 1 - 10 of 20
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.Conference Object Bioactive Properties of Some Local And Foreign Olive Oils(2023)Nutrition profile is critical for a healthy life. In particular, some components in certain foods can directly affect human health by showing biological activity (bioactive) in the body. In this context, extra virgin olive oil is a food that has recently gained importance due to its positive effects on health. In this study, phenolic compound profiles (oleuropein, hydroxytyrosol, tyrosol, catechin, pinoresinol, luteolin, apigenin, caffeic acid, vanillic acid, t-ferulic acid, and p-coumaric acid), total phenolic content (TFC) and total antioxidant capacity (TAC) of 5 different extra virgin olive oils obtained from different olive varieties (Domat, Uslu, Arbequina, Taggiasca, Koroneiki) were investigated. The amounts of the individual phenolic compound in the oil samples were determined by a high-pressure liquid chromatography system (HPLC), while TFC and TAC were determined by using spectrophotometric methods. Hydroxytyrosol, as the major phenolic compound, was found at the highest content (129.375 mg/kg) in Koroneiki olive oil, whereas its lowest (14.485 mg/kg) content was found in Domat olive oil (P<0.05). Koroneiki olive oil also showed the highest content for tyrosol, while Uslu and Arbequina olive oils had the lowest contents for this compound (P<0.05). For pinoresinol, the maximum contents were found in Domat (16,817 mg/kg) and Koroneiki (15,160 mg/kg) samples, whereas the Uslu oils (5,260 mg/kg) exhibited the minimum content. Phenolic acids were found at minor levels in all samples. According to the spectrophotometric results, although the TFC level in Koroneiki olive oil was the highest (294.822 mg gallic acid equivalent (GAE)/kg), this value was not statistically different from the values in Domat (259.950 mg GAE/kg) and Uslu (284.267 mg GAE/kg) oils (P>0.05). Similarly, the difference between the TFC of Arbequina (208.962 mg GAE/kg) and Taggiasca (219.526 mg GAE/kg) oils were not significant (P>0.05). The results of TAC demonstrated that Koroneiki oil showed the highest (110.396 mg trolox equivalent (TE)/kg) value for antioksidan aktivity, while Taggiasca oil showed the lowest (58.465 mg TE/kg) value (P<0.05). The results of this study show that the investigated bioactive properties can be used as a distinguishing feature for olive oil from different olive varieties.Article Citation - WoS: 2Citation - Scopus: 3Volatile Compounds, Bioactive Properties and Chlorophylls Contents in Dried Spearmint (Mentha Spicata L.) as Affected by Different Drying Methods(Galenos Publ House, 2023) Korkmaz, Aziz; Arslan, Erhan; Kosan, MeltemThis study presents a comparison of the quality characteristics of spearmint (Mentha spicata L.) dried by a photovoltaic thermal dryer (PVT), the shade dried spearmint (SDS), and an oven dried spearmint (ODS). The obtained samples were evaluated with respect to volatile compounds (VC), total phenolic content (TPC) and flavonoid content (TFC), antioxidant capacity (AC) and chlorophylls (Chl) contents. PDS had the highest amount of TPC, TFC and AC, while SDS and ODS did not differ significantly from each other in terms of these features. SDS exhibited the highest Chl a and Chl b contents, whereas ODS showed the lowest. The composition of VC in the dried spearmints was significantly affected by the drying methods used. The total amount of terpenoids, especially carvone, responsible for spearmint's characteristic aroma in SDS was higher than those of the others, while the concentrations of most VC were lowest in ODS. According to the results, the PVT can be recommended for drying spearmint.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 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: 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.Article A Study on Changes in Some Physicochemical Properties, Volatile Compounds, Sugar, and Organic Acid Contents of Grape Juice During Molasses Production(Bitlis Eren Üniversitesi, 2023)This study aimed to investigate both qualitative and quantitative changes in the taste and aroma components of grape juice during the production of traditional molasses (pekmez). For this purpose, the changes in some physicochemical properties, such as sugar, organic acid, and volatile compound contents, in fresh Verdani grape (Vitis vinifera L.) juice (FGJ) were evaluated in the production of its traditional molasses. After the production, the total soluble solid (TSS), titratable acidity (TA), glucose, fructose, malic, citric, and succinic acid concentrations were increased (P<0.05) with the rising concentration. However, the level of glucose and fructose in TSS decreased by 4.67% and 11.78%, respectively (P<0.05), based on their degradation. Similarly, as the major organic acids, the rates of tartaric and malic acids in the TSS were decreased by 73.91% and 67.25%, respectively. These reductions raised the pH value of molasses (P<0.05). In addition, the majority of volatile compounds in FGJ disappeared after the production of molasses, whereas some volatile furans were formed in significant amounts.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 Citation - WoS: 34Citation - Scopus: 34The effects of production methods on the color characteristics, capsaicinoid content and antioxidant capacity of pepper spices (C. annuum L.)(Food Chemistry, 2021) Korkmaz, Aziz; Atasoy, Ahmet Ferit; Hayaloglu, Ali AdnanThe effects of production methods for red pepper flakes (RPF) and traditional (TRI) and industrial (INI) isot spices were evaluated with respect to the carotenoid and capsaicinoid contents, extractable color (ASTA color), surface color parameters, nonenzymatic browning (NEB), and the DPPH free radical-scavenging capacity of fresh red Capsicum (FRC). The measured characteristics were significantly affected by the processing methods used. RPF exhibited the highest antioxidant activity and best color quality in terms of carotenoid content, which was the highest; ASTA value; surface color intensity; and NEB, which was the lowest. In contrast, INI-processing methods resulted in poor color quality, causing the maximum increase in NEB. The concentration of capsaicinoid increased at the end of TRI processing, whereas it decreased in the two other methods. These results suggest that the traditional production method for isots prevents excessive destruction of their color attributes and contributes to the desirable characteristic browning.
