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Chemical composition and antifungal potential of apricot,sour cherry,and cherry tree bio-products(resins)against food-borne molds

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Food Bioscience 2022年第3期47卷 240-244页

作者： Oktay Tomar gökhan akarca Veli gök Ömer İstek Kocaeli University Faculty of AgricultureArslanbey Campus41285KocaeliTurkey Afyon Kocatepe University Faculty of EngineeringDepartment of Food Engineering03200AfyonkarahisarTurkey Ahmet İpek Meat Co Organized Industrial Zone1st StreetAfyonkarahisar03200Turkey

In this study,the chemical components of ethanol extracts from the resins of apricot(Prunus armeniaca L.),sour cherry(Prunus cerasus L.)and cherry(Prunus avium L.)trees were *** extracts'antifungal activity,minimal inhibitory concentration(MIC)and minimum fungicidal concentration(MFC)values were determined on seven different food-borne mold *** was the most abundant phenolic compound in Prunus cerasus and Prunus avium resin extracts,while chlorogenic acid had the highest concentration in Prunus armeniaca resin *** highest antifungal activity and the lowest MIC and MFC values were in the sour cherry tree resin's ethanol extracts(Pghest antifungal activity was in the sour cherry tree resin's ethanol extract with a 19.24 mm zone diameter on Aspergillus *** contrast,the lowest effect was on Cladosporium cladosporioides with an 8.00 mm zone diameter in apricot tree resin's ethanol extracts(Pg the sour cherry tree resin's ethanol extracts on Rhizopus nigricans(16.6μg/mL)and Aspergillus flavus(47.3μg/mL)***,apricot,sour cherry,and cherry tree resins extracts can be used as natural antifungals against molds.

关键词： Prunus Resin Ethanol extract Naringenin Aspergillus flavus Antifungal

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Chemical and Microbiological Properties of Karinyagi （Butter Stored in Rumen） Consumed in Turkey

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Journal of Food Science and Engineering 2015年第1期5卷 37-43页

作者： gokhan akarca Abdullah Caglar Oktay Tomar Department of Food Engineering Faculty of Engineering University of Afyon Kocatepe Afyonkarahisar 03100 Turkey

In this study, moisture content, peroxide and free fatty acid values and microbial counts of 30 Karinyagi samples taken from different retail markets in Afyonkarahisar province have been investigated. The average moisture content of Karinyagi samples was found to be 17.64%. The average peroxide values of the samples was found 2.33 meq O2/kg fat. Free fatty acid values of samples ranged at 2.2-5.2 mg NaOH/g fat and the average acidity value was found to be 3.43 mg NaOH/g fat. Total aerobic mesophilic bacteria, yeast/mould, coliform group and Micrococcus/Staphylococcus counts of Karinyagi samples were 5.59, 5.54, 2.56, 1.24 log CFU/g fat, respectively.

关键词： Butter Karinyagi peroxide value quality.

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Production of Afyon Kaymak with Traditional and Technological Methods

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Journal of Food Science and Engineering 2014年第3期4卷 115-119页

作者： goekhan akarca Oktay Tomar Abdullah Caglar Department of Food Engineering Faculty of Engineering University of Afyon Kocatepe Afyonkarahisar 03100 Turkey

Afyon kaymak （milk cream） is traditional dairy product of Afyon city which is a junction of Middle Anatolia and West regions and famous with its thermal tourism and food. However, challenging production process led Afyon kaymak to lose its importance. Although buffalo milk is the raw material of traditional Afyon kaymak, cow milk can be used in the process. In traditional process, milk is filtered with double cheesecloth and gotten into the aluminum or tinned copper milk cream pans where the capacity is around 2.5-3.0 L. Half-filled pan is warm up to 90-95 ℃. Pans are carried to cool area and left until cooling. Milk cream on the cooled pans is lined by a pin. New milked milk is added to the lined cream in pans and heated for 1 h. It is covered and held on for 6-8 h. While holding period is until afternoon on summer time, it is until mid-afternoon in winter. Covers of the pans are opened and hold in a cool place until morning and, thus, cream is chilled. Cream layer on pans are lined and gotten out of pans. Cream as circle is divided into four pieces and left to the cream package after turning down. In this review, we aimed to give some information about Afyon kaymak and its production methods.

关键词： Milk cream kaymak buffalo Afyon cow quality.

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