20 localities were randomly selected in Eastern Black Sea Region of Turkey and samples were collected from around the beehives from April to September. Total of 4,640 dead adult worker bees were examined during the st...20 localities were randomly selected in Eastern Black Sea Region of Turkey and samples were collected from around the beehives from April to September. Total of 4,640 dead adult worker bees were examined during the study. Total infection rate in worker bees was 21.23%. Nosema ceranae was identified in all localities with molecular techniques. Temperature and humidity values were measured from around the beehives during field studies. The infection rate ofN. ceranae increased proportionally with increasing temperature and humidity factors. Humidity was more effective than temperature on the infection rate ofN. ceranae. The seasonal activity ofN. ceranae was studied. The highest infection rates were observed in June and July. N. ceranae infection rate was higher in localities that were in low-altitude than in localities that were in high-altitude.展开更多
Hardaliye is a non-alcoholic beverage produced from red/black grapes by adding mustard seeds and lactic acid fermentation.In this study,it was aimed to determine the total phenolic content(TPC)and total antioxidant ca...Hardaliye is a non-alcoholic beverage produced from red/black grapes by adding mustard seeds and lactic acid fermentation.In this study,it was aimed to determine the total phenolic content(TPC)and total antioxidant capacity(TAC)of hardaliye samples produced with three different grape varieties(Shiraz,Merlot and Cabernet Sauvignon)before and after in vitro digestion,to determine their bioaccessibility,and to investigate their effects on reducing malondialdehyde(MDA)formation in meat products.TPC decreased after in vitro digestion in all three hardaliye samples and their bioaccessibility values were 57.64%,41.54%,and 52.78%(for Shiraz,Merlot,and Cabernet Sauvignon hardaliye,respectively).After in vitro digestion TAC value according to the DPPH method increased in all samples and according to the CUPRAC method decreased in Merlot and Cabernet Sauvignon hardaliye samples,while it increased in the Shiraz hardaliye.After in vitro digestion,MDA value increased in control meat samples and decreased in the samples treated with hardaliye samples.Although treatment with other beverages was effective in reducing the post-digestion MDA value of some meat samples,the hardaliye samples were more effective in reducing this value and the lowest MDA bioaccessibility(%)values were determined in those treated with hardaliye samples.The samples with the lowest values were meat doner 1 treated with Shiraz hardaliye(10.27%);burger patties 2 treated with Shiraz hardaliye(22.40%);and meatball 2 treated with Cabernet Sauvignon hardaliye(7.12%).These findings indicate that hardaliye has potential beneficial health effects and can be used for the design of healthy eating patterns due to its lipid oxidation reducing potential in the gastrointestinal tract.展开更多
文摘20 localities were randomly selected in Eastern Black Sea Region of Turkey and samples were collected from around the beehives from April to September. Total of 4,640 dead adult worker bees were examined during the study. Total infection rate in worker bees was 21.23%. Nosema ceranae was identified in all localities with molecular techniques. Temperature and humidity values were measured from around the beehives during field studies. The infection rate ofN. ceranae increased proportionally with increasing temperature and humidity factors. Humidity was more effective than temperature on the infection rate ofN. ceranae. The seasonal activity ofN. ceranae was studied. The highest infection rates were observed in June and July. N. ceranae infection rate was higher in localities that were in low-altitude than in localities that were in high-altitude.
基金supported by the Scientific Research Projects Coordinatorship of Yildiz Technical University(BAP)grant number FDK-2019-3604supported by The Turkish Concil of Higher Education 100/2000 programmes as a Ph.D.Scholar.
文摘Hardaliye is a non-alcoholic beverage produced from red/black grapes by adding mustard seeds and lactic acid fermentation.In this study,it was aimed to determine the total phenolic content(TPC)and total antioxidant capacity(TAC)of hardaliye samples produced with three different grape varieties(Shiraz,Merlot and Cabernet Sauvignon)before and after in vitro digestion,to determine their bioaccessibility,and to investigate their effects on reducing malondialdehyde(MDA)formation in meat products.TPC decreased after in vitro digestion in all three hardaliye samples and their bioaccessibility values were 57.64%,41.54%,and 52.78%(for Shiraz,Merlot,and Cabernet Sauvignon hardaliye,respectively).After in vitro digestion TAC value according to the DPPH method increased in all samples and according to the CUPRAC method decreased in Merlot and Cabernet Sauvignon hardaliye samples,while it increased in the Shiraz hardaliye.After in vitro digestion,MDA value increased in control meat samples and decreased in the samples treated with hardaliye samples.Although treatment with other beverages was effective in reducing the post-digestion MDA value of some meat samples,the hardaliye samples were more effective in reducing this value and the lowest MDA bioaccessibility(%)values were determined in those treated with hardaliye samples.The samples with the lowest values were meat doner 1 treated with Shiraz hardaliye(10.27%);burger patties 2 treated with Shiraz hardaliye(22.40%);and meatball 2 treated with Cabernet Sauvignon hardaliye(7.12%).These findings indicate that hardaliye has potential beneficial health effects and can be used for the design of healthy eating patterns due to its lipid oxidation reducing potential in the gastrointestinal tract.
