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Huseyin Ayvaz
Department of Food Engineering, Engineering Faculty, Canakkale Onsekiz Mart University, Canakkale, Turkey

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Original article
Published: 19 October 2020 in Journal of Food Science and Technology
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This study aimed to evaluate the performance of both near-infrared (NIR) diffuse reflectance and mid-infrared-attenuated total reflectance (MIR-ATR) in determining some quality parameters of a commercial white cheese made of unknown ratios of various milk species. For this purpose, 81 commercial Ezine cheese samples, a special ripened cheese produced in Turkey, containing unknown ratios of bovine, caprine, and ovine milk, were used. Reference analyses, including textural properties, protein content, nitrogen fractions, ripening index coefficients, fat, salt, dry matter-moisture, and ash contents as well as pH and titratable acidity levels, were conducted in the samples following the traditional gold standards. For NIR applications, the spectra of both intact cubes and hand-crushed cheese samples were collected, whereas the spectra of only hand-crushed cheese samples were collected for MIR-ATR. PLSR (Partial Least Squares Regression) calibration models were developed for each parameter (n = 61) and then validated using both cross-validation (leave-one-out approach) and an external validation set (n = 20). Overall, PLSR models developed for total protein, fat, salt, dry matter, moisture, and ash content, as well as pH and titratable acidity, yielded satisfactory performance statistics in the complementary use of NIR and MIR spectroscopy. However, PLSR models of the other parameters, including textural properties, nitrogen fractions, and the ripening index, could only separate high and low values and were not able to make accurate quantitative predictions. NIR spectroscopy was found to be more accurate than that of MIR-ATR spectroscopy for almost all the parameters except for pH and titratable acidity, for which MIR-ATR spectroscopy was superior.

ACS Style

Huseyin Ayvaz; Mustafa Mortas; Muhammed Ali Dogan; Mustafa Atan; Gulgun Yildiz Tiryaki; Yonca Karagul Yuceer. Near- and mid-infrared determination of some quality parameters of cheese manufactured from the mixture of different milk species. Journal of Food Science and Technology 2020, 1 -12.

AMA Style

Huseyin Ayvaz, Mustafa Mortas, Muhammed Ali Dogan, Mustafa Atan, Gulgun Yildiz Tiryaki, Yonca Karagul Yuceer. Near- and mid-infrared determination of some quality parameters of cheese manufactured from the mixture of different milk species. Journal of Food Science and Technology. 2020; ():1-12.

Chicago/Turabian Style

Huseyin Ayvaz; Mustafa Mortas; Muhammed Ali Dogan; Mustafa Atan; Gulgun Yildiz Tiryaki; Yonca Karagul Yuceer. 2020. "Near- and mid-infrared determination of some quality parameters of cheese manufactured from the mixture of different milk species." Journal of Food Science and Technology , no. : 1-12.

Review
Published: 09 September 2020 in Biomedicines
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Until today, numerous studies evaluated the topic of anthocyanins and various types of cancer, regarding the anthocyanins’ preventative and inhibitory effects, underlying molecular mechanisms, and such. However, there is no targeted review available regarding the anticarcinogenic effects of dietary anthocyanins on skin cancers. If diagnosed at the early stages, the survival rate of skin cancer is quite high. Nevertheless, the metastatic form has a short prognosis. In fact, the incidence of melanoma skin cancer, the type with high mortality, has increased exponentially over the last 30 years, causing the majority of skin cancer deaths. Malignant melanoma is considered a highly destructive type of skin cancer due to its particular capacity to grow and spread faster than any other type of cancers. Plants, in general, have been used in disease treatment for a long time, and medicinal plants are commonly a part of anticancer drugs on the market. Accordingly, this work primarily aims to emphasize the most recent improvements on the anticarcinogenic effects of anthocyanins from different plant sources, with an in-depth emphasis on melanoma skin cancer. We also briefly summarized the anthocyanin chemistry, their rich dietary sources in flowers, fruits, and vegetables, as well as their associated potential health benefits. Additionally, the importance of anthocyanins in topical applications such as their use in cosmetics is also given.

ACS Style

Zorița Diaconeasa; Ioana Știrbu; Jianbo Xiao; Nicolae Leopold; Zayde Ayvaz; Corina Danciu; Huseyin Ayvaz; Andreea Stǎnilǎ; Mǎdǎlina Nistor; Carmen Socaciu. Anthocyanins, Vibrant Color Pigments, and Their Role in Skin Cancer Prevention. Biomedicines 2020, 8, 336 .

AMA Style

Zorița Diaconeasa, Ioana Știrbu, Jianbo Xiao, Nicolae Leopold, Zayde Ayvaz, Corina Danciu, Huseyin Ayvaz, Andreea Stǎnilǎ, Mǎdǎlina Nistor, Carmen Socaciu. Anthocyanins, Vibrant Color Pigments, and Their Role in Skin Cancer Prevention. Biomedicines. 2020; 8 (9):336.

Chicago/Turabian Style

Zorița Diaconeasa; Ioana Știrbu; Jianbo Xiao; Nicolae Leopold; Zayde Ayvaz; Corina Danciu; Huseyin Ayvaz; Andreea Stǎnilǎ; Mǎdǎlina Nistor; Carmen Socaciu. 2020. "Anthocyanins, Vibrant Color Pigments, and Their Role in Skin Cancer Prevention." Biomedicines 8, no. 9: 336.

Journal article
Published: 25 June 2020 in International Dairy Journal
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Both Fourier-transform near-infrared (FT-NIR) and mid-infrared (FT-MIR) spectroscopy with chemometrics were used for the fast detection of milk fat adulteration in yoghurts without sample preparation. Soft independent modelling of class analogy models of both NIR and MIR spectra showed successful detection of milk fat adulteration and identification of the type of adulterant oils. Partial least squares regression models of a representative adulterant yielded high correlation coefficients (above 0.98), low standard error of prediction (lower than 7.12%) and high residual predictive deviation values (above 4.35) for both NIR and MIR spectra. Additionally, regardless of the source of adulterant oils used, separate NIR and MIR PLSR models were developed for quantification of milk fat ratio (%) in yoghurts as an alternative approach to measuring the level of adulterant oil (%); NIR spectroscopy was found to be superior in these models.

ACS Style

Riza Temizkan; Aygul Can; Muhammed Ali Dogan; Mustafa Mortas; Huseyin Ayvaz. Rapid detection of milk fat adulteration in yoghurts using near and mid-infrared spectroscopy. International Dairy Journal 2020, 110, 104795 .

AMA Style

Riza Temizkan, Aygul Can, Muhammed Ali Dogan, Mustafa Mortas, Huseyin Ayvaz. Rapid detection of milk fat adulteration in yoghurts using near and mid-infrared spectroscopy. International Dairy Journal. 2020; 110 ():104795.

Chicago/Turabian Style

Riza Temizkan; Aygul Can; Muhammed Ali Dogan; Mustafa Mortas; Huseyin Ayvaz. 2020. "Rapid detection of milk fat adulteration in yoghurts using near and mid-infrared spectroscopy." International Dairy Journal 110, no. : 104795.

Evaluation study
Published: 17 December 2019 in Journal of the Science of Food and Agriculture
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Background In this study, the development of IR based‐prediction method for easy, fast and non‐destructive detection of pesticide residue levels measured by reference analysis in strawberry (Fragaria x ananassa Duch, Cv. Albion) samples using Near Infrared Spectroscopy (NIRS) and demonstrating its potential alternative or complementary use instead of traditional pesticide determination methods were aimed. Strawberries of Albion varieties which were supplied directly from the greenhouses were used as the study material. A total of 60 batch sample groups, each consisting of 8 strawberries, was formed, and each group was treated with a commercial pesticide at different concentrations (26.7 % Boscalid + 6.7 % Pyraclostrobin) and varying residual levels were obtained at strawberry batches. The strawberry samples with pesticide residuals were used both to collect NIR spectra and to determine the reference pesticide levels applying the extraction of QuEChERS (Quick, Easy, Cheap, Rugged, Safe) followed by LC‐MS/MS (Liquid Chromatography‐Mass Spectrometry) analysis. Results and conclusion PLSR (Partial Least Squares Regression) models were developed for boscalid and pyraclostrobin active substances. During the model development, the samples were randomly divided into two groups as calibration (n=48) and validation (n=12) sets. A calibration model was developed for each active substance, and then the models were validated using cross‐validation and external sets. The performance evaluation of the PLSR models was done based on the RPD (Residual Predictive Deviation) of each model. The RPD for boscalid was obtained as 2.28, while it was 2.31 for pyraclostrobin. These results indicate that the developed models have reasonable predictive power. This article is protected by copyright. All rights reserved.

ACS Style

Arzu Yazici; Gulgun Yildiz Tiryaki; Huseyin Ayvaz. Determination of pesticide residual levels in strawberry ( Fragaria ) by near‐infrared spectroscopy. Journal of the Science of Food and Agriculture 2019, 100, 1980 -1989.

AMA Style

Arzu Yazici, Gulgun Yildiz Tiryaki, Huseyin Ayvaz. Determination of pesticide residual levels in strawberry ( Fragaria ) by near‐infrared spectroscopy. Journal of the Science of Food and Agriculture. 2019; 100 (5):1980-1989.

Chicago/Turabian Style

Arzu Yazici; Gulgun Yildiz Tiryaki; Huseyin Ayvaz. 2019. "Determination of pesticide residual levels in strawberry ( Fragaria ) by near‐infrared spectroscopy." Journal of the Science of Food and Agriculture 100, no. 5: 1980-1989.

Journal article
Published: 10 November 2019 in Antioxidants
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Being delicious and containing strong disease-fighting agents, berries represent an increasing proportion of fruits consumed nowadays in our diet. However, berries are highly perishable as fresh and, therefore, they are usually processed into various products to extend their shelf-life and availability throughout the year. Among the fruit-containing products, jam is one of the most common due to its nourishing properties, its low production costs, and its accessibility for a lengthy period. Rather than home preparation, consumers nowadays increasingly prefer to purchase commercial jams from markets due to its convenience. Although fresh berries have been extensively studied for their phenolic compounds, a limited number of studies investigating commercially manufactured jams have been conducted so far. Considering this, the objective of this study was to assess the total phenolic, flavonoid, and anthocyanin content and the antioxidant activity of five commonly consumed commercial berry jams (blueberry (Vaccinium myrtillus), blackberry (Rubus fruticosus) and blackcurrant (Ribes nigrun) mixture, blackcurrant (Ribes nigrun), cranberry (Vaccinium macrocarpon) and raspberry (Rubus idaeus)) collected from the market. Even though a possible loss of phenolics, anthocyanins, and a decrease of radical scavenging activity may occur during jam processing and subsequent storage, our data indicated that the selected commercial jams remained good sources of nutritive molecules with antioxidant properties based on the high levels of total phenolics, flavonoids, anthocyanins, and elevated antioxidant activities determined in this study. Additionally, the samples were characterized by GC-MS for their volatile profiles, and terpenes were found to be the dominating class covering more than 74% of volatile compounds in the jams.

ACS Style

Zoriţa Diaconeasa; Cristian I. Iuhas; Huseyin Ayvaz; Dumitriţa Rugină; Andreea Stanilă; Francisc Dulf; Andrea Bunea; Sonia Ancuța Socaci; Carmen Socaciu; Adela Pintea. Phytochemical Characterization of Commercial Processed Blueberry, Blackberry, Blackcurrant, Cranberry, and Raspberry and Their Antioxidant Activity. Antioxidants 2019, 8, 540 .

AMA Style

Zoriţa Diaconeasa, Cristian I. Iuhas, Huseyin Ayvaz, Dumitriţa Rugină, Andreea Stanilă, Francisc Dulf, Andrea Bunea, Sonia Ancuța Socaci, Carmen Socaciu, Adela Pintea. Phytochemical Characterization of Commercial Processed Blueberry, Blackberry, Blackcurrant, Cranberry, and Raspberry and Their Antioxidant Activity. Antioxidants. 2019; 8 (11):540.

Chicago/Turabian Style

Zoriţa Diaconeasa; Cristian I. Iuhas; Huseyin Ayvaz; Dumitriţa Rugină; Andreea Stanilă; Francisc Dulf; Andrea Bunea; Sonia Ancuța Socaci; Carmen Socaciu; Adela Pintea. 2019. "Phytochemical Characterization of Commercial Processed Blueberry, Blackberry, Blackcurrant, Cranberry, and Raspberry and Their Antioxidant Activity." Antioxidants 8, no. 11: 540.

Journal article
Published: 18 April 2019 in Molecules
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Vegetables comprise a significant portion of our daily diet with their high content in nutrients including fiber, vitamins, minerals, as well as phenolic compounds. Vegetable consumption has been shown to be positively associated with the prevention of several degenerative diseases thanks to their bioactive compounds. Accordingly, five selected vegetables, namely, red chicory, red onion, eggplant, purple sweet potato, and black carrot were thoroughly assessed for their phenolic content in this study. For this purpose, the total phenolic and flavonoid content of these five vegetables and their antioxidant activities that are based on three common methods ABTS radical cation decolorization assay (ABTS), Cupric Ion Reducing Antioxidant Capacity (CUPRAC), and DPPH scavenging activity assay were determined. Additionally, HPLC-PDA/Electrospray ionization coupled with mass spectrometry (HPLC-PDA/-ESI+-MS)-based identification and quantification of the members belonging to polyphenols present in each vegetable were determined. Statistical correlations between antioxidant activities and the specific type of phenolic compounds, such as anthocyanins, flavonoids, anthocyanins, and phenolic acids were further elucidated. Phenolic acids (chlorogenic and syringic acids) were found to be the most abundant compounds that are present in all samples. Among the anthocyanins, cyaniding derivatives were present in all vegetables. In terms of their antioxidant activities, the analyzed vegetables were ranked as red chicory > purple sweet potato > black carrot > eggplant > red onion, in descending order. Superior antioxidant activities exhibited by red chicory and purple sweet potato were attributed to the high content of phenolic compounds, especially flavonols (quercetin-3,4-O-diglucoside) in red chicory and anthocyanins (peonidin-3-caffeoyl p-hydroxybenzoylsophoroside-5-glucoside) in purple sweet potato.

ACS Style

Alexandra D. Frond; Cristian I. Iuhas; Ioana Stirbu; Loredana Leopold; Sonia Socaci; Stǎnilǎ Andreea; Huseyin Ayvaz; Socaciu Andreea; Socaciu Mihai; Zorița Diaconeasa; Socaciu Carmen. Phytochemical Characterization of Five Edible Purple-Reddish Vegetables: Anthocyanins, Flavonoids, and Phenolic Acid Derivatives. Molecules 2019, 24, 1536 .

AMA Style

Alexandra D. Frond, Cristian I. Iuhas, Ioana Stirbu, Loredana Leopold, Sonia Socaci, Stǎnilǎ Andreea, Huseyin Ayvaz, Socaciu Andreea, Socaciu Mihai, Zorița Diaconeasa, Socaciu Carmen. Phytochemical Characterization of Five Edible Purple-Reddish Vegetables: Anthocyanins, Flavonoids, and Phenolic Acid Derivatives. Molecules. 2019; 24 (8):1536.

Chicago/Turabian Style

Alexandra D. Frond; Cristian I. Iuhas; Ioana Stirbu; Loredana Leopold; Sonia Socaci; Stǎnilǎ Andreea; Huseyin Ayvaz; Socaciu Andreea; Socaciu Mihai; Zorița Diaconeasa; Socaciu Carmen. 2019. "Phytochemical Characterization of Five Edible Purple-Reddish Vegetables: Anthocyanins, Flavonoids, and Phenolic Acid Derivatives." Molecules 24, no. 8: 1536.

Journal article
Published: 04 April 2017 in Turkish Journal of Agriculture - Food Science and Technology
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The objective of this study was to develop a rapid infrared technique to determine 10 key quality parameters (sucrose, glucose, fructose, reducing sugar, 5-HMF, °Brix, moisture content, water activity, pH and free acidity) in honey by using new generation portable and handheld devices. The composition of honey samples (n=59) collected from different parts of Turkey was analyzed by using established reference methods, giving wide range of concentrations for each parameter. The levels of sucrose and 5-HMF in some samples were above the established regulatory limits (Codex Alimentarius and European Union standards), indicating possible adulteration or process and storage abuse. Spectra were collected by using portable Fourier-Transformed infrared (FTIR) and handheld NIR (Near Infrared) spectrometers. Partial least squares regression (PLSR) approach was used to correlate the spectral features with compositional reference values, giving strong linear correlation coefficients and standard errors of prediction. Although both systems performed similarly, portable FTIR system was superior in predictions of sucrose, 5-HMF and free acidity while portable NIR system performed noticeably better for °Brix and moisture content. The data indicates that all of the 10 parameters can be measured within the minutes using both systems, providing reliable screening capabilities, flexibility and the potential for in-field applications.

ACS Style

Huseyin Ayvaz. Quality Control of Honey Using New Generation Infrared Spectrometers. Turkish Journal of Agriculture - Food Science and Technology 2017, 5, 326 .

AMA Style

Huseyin Ayvaz. Quality Control of Honey Using New Generation Infrared Spectrometers. Turkish Journal of Agriculture - Food Science and Technology. 2017; 5 (4):326.

Chicago/Turabian Style

Huseyin Ayvaz. 2017. "Quality Control of Honey Using New Generation Infrared Spectrometers." Turkish Journal of Agriculture - Food Science and Technology 5, no. 4: 326.

Journal article
Published: 11 February 2016 in Comprehensive Reviews in Food Science and Food Safety
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Approximately 75% of all tomatoes in the United States are consumed as processed and 25% as fresh. One of the first steps during processing involves removal of the peel and, unfortunately, more than 25% of the fruits (as measured by total weight) can be lost due to overpeeling. Additionally, conventional peeling applications have a negative environmental impact. Given the great potential economic benefits, many scientists have conducted research to attempt optimizing or predicting peeling performance when processing tomatoes. The literature regarding tomato peelability is contradictory in many cases; and several topics have been subject to ample debate over the years. Divergent conclusions are probably not due to faulty investigations, but rather to the extreme variability found among tomato cultivars, the effect of growing seasons, and maybe even the effect of climatic conditions on the day of harvest or during transportation to the processing plants. This review provides an in-depth background needed for a better understanding of tomato physiology, maturation, and composition, as these could possibly influence the ease of peeling or “peelability.” The research studies directly involved with peeling tomatoes and predicting peelability are discussed in this paper as well. Different peeling methods, peeling grading scales, and fruit tagging procedures are presented, as well as experiments evaluating the effect that fruit defects, maturity, growing conditions, and other factors can have on the ease of peeling. Novel approaches for peelability prediction by means of spectroscopic and magnetic resonance technology are also discussed in this review.

ACS Style

Huseyin Ayvaz; Alejandra M. Santos; Luis E. Rodriguez‐Saona. Understanding Tomato Peelability. Comprehensive Reviews in Food Science and Food Safety 2016, 15, 619 -632.

AMA Style

Huseyin Ayvaz, Alejandra M. Santos, Luis E. Rodriguez‐Saona. Understanding Tomato Peelability. Comprehensive Reviews in Food Science and Food Safety. 2016; 15 (3):619-632.

Chicago/Turabian Style

Huseyin Ayvaz; Alejandra M. Santos; Luis E. Rodriguez‐Saona. 2016. "Understanding Tomato Peelability." Comprehensive Reviews in Food Science and Food Safety 15, no. 3: 619-632.