Efecto antimicrobiano de los aceites de comino negro turco

A series of five different oils from Turkish black cumin ( Nigella sativa ) used in foods mainly for their flavour, preservation and natural therapies were screened for their antibacterial effects at 0.5 %, 1.0 % and 2.0 % concentrations using the agar diffusion method against twenty four pathogenic, spoilage and lactic acid bacteria (LAB). All tested oils showed antibacterial activity against all the bacteria used in the assay. The oils at 2.0 % concentration were more effective than of the other concentrations. The most sensitive bacterium against all of the oil concentrations was Aeromonas hydrophila, while the most resistant was Yersinia enterocolitica. Generally, lactic acid bacteria had more resistance than pathogenic and spoilage bacteria against black cumin oils. Consequently, black cumin oil may be used as an antimicrobial agent in food products to prevent spoilage.Se ensayaron un total de cinco aceites diferentes de comino negro turco ( Nigella sativa L.), que se utilizan habitualmente en alimentos para darles sabor, ayudar a la conservación o por sus efectos terapéuticos, para estudiar sus propiedades antimicrobianas a concentraciones de 0.5 %, 1.0 %, y 2 %. Para ello se utilizó el método de difusión en agar, frente a veinticuatro microorganismos patógenos, causantes de alteraciones o bacterias ácido lácticas (LAB). Todos los aceites ensayados mostraron actividad antimicrobiana contra todos los microorganismos ensayados, siendo las concentraciones del 2 % las concentraciones más eficaces. Aeromonas hydrophyla fue el microorganismo mas sensible a todas las concentraciones mientras que Yersinia enterocolitica fue la más resistente. Generalmente las bacterias acido lácticas tuvieron más resistencia que los gérmenes patógenos y las bacterias que causan alteraciones. En consecuencia, el aceite de comino negro turco se puede utilizar como agente antimicrobiano en productos alimenticios para evitar su alteración

Distinct Postsurgical Management in Young and Elderly Breast Cancer Patients Results in Equal Survival Rates

Background: Although breast cancer (BC) is one of the most common malignant diseases in women, the majority of the studies describing the characteristics of BC in elderly patients have been limited to survival assessments or tumor features, without using younger BC patients as a reference group. The aim of our study was to describe and compare tumor characteristics and management patterns in elderly versus younger breast cancer patients in Turkey. Materials and Methods: We retrospectively analyzed 152 patients with invasive breast cancer who underwent surgery in our institution between 2002 and 2012. Patients were divided into 2 groups according to age at the time of diagnosis. Results: There were 62 patients in the elderly group (>= 65 years) and 90 patients in the younger group (0.001). There were no significant differences regarding histology, localization, lymph node involvement, or types of surgical procedures between the 2 groups. Comorbidities were more common in elderly patients (p<0.001). In addition, elderly patients were more likely to receive hormonal therapy (p<0.001) and less likely to receive radiotherapy (p=0.08) and chemotherapy (p=0.003). There was no difference in survival and locoregional recurrence rates between the groups. Conclusions: The results of this study demonstrate that breast cancer in elderly patients has more favorable tumor features, warranting less aggressive treatment regimens after surgery

Determination of FA Composition and Total Trans FA of Turkish Margarines by Capillary GLC

ABSTRACT: In this research, FA composition and total trans FA contents of 16 different brands of margarine (8 hard-type and 8 soft-type) sold in Turkey were determined by capillary GLC method. According to the results, the contents of saturated FA, monounsaturated FA, and PUFA were within the ranges of 23. 9-32.3, 44.0-61.9, and 14.2-24.1%, respectively, in hardtype margarines, and 27.0-39.9, 21.0-40.9, and 32.0-53.7%, respectively, in soft-type margarines. Hard-type margarines contained total trans FA concentrations of 20.1-34.3%, whereas softtype margarines contained less than 8.9% total trans FA. C 18:1 trans acid content was within the range of 18.5-29.8% in hardtype margarines, and it was significantly higher than the range in soft margarines (0.7-8.1%). C 18:1 trans acid was the major trans FA in all margarines, and C 18:3 trans acid concentrations were less than 0.2%. Trans FA, which are created by the partial hydrogenation of liquid vegetable oils in the manufacturing of margarine and vegetable shortening, increase serum levels of LDL cholesterol and decrease those of HDL cholesterol (1,2). The adverse effects of the trans FA on the ratio of total cholesterol to HDL cholesterol are twice that of saturated FA (3). Some epidemiological studies have also found a positive association between levels of trans FA intake and risk of cardiovascular disease (4,5). Owing to these concerns, the Food and Agriculture Organization and the World Health Organization recommended in 1994 that fats for human consumption contain less than 4% of the total fat as trans and urged the food industry to reduce the presence of trans fats in their products to these levels (6). Vegetable oil production was approximately 1.45 million tons per year between 1995 and 2000 in Turkey. About 30% of this production was used by the margarine industry. Total margarine production was 550 million kg, and consumption was 430 million kg per year. These results indicate that margarines have an important role in the consumption of vegetable oil in Turkey. Vegetable oil consumption is approximately 15.9 kg/person/year, and 6.3 kg of this value is from margarines (7). This paper presents the FA composition and total trans FA contents of Turkish margarines determined by capillary GLC. The trans isomers of the samples were evaluated in relation to health. EXPERIMENTAL PROCEDURES Sample selection. Seven different margarine companies are present in Turkey. Of these, five are major producers. Margarines produced by these companies are sold in all regions of Turkey. The five leading margarine companies produce 23 different brands (10 soft and 13 hard) of margarines. Of these, the top 16 best-selling brands (8 soft and 8 hard), which represented 85% of the market share, were selected for analysis and then purchased locally. Each brand was coded with a number Analysis. Each sample was homogenized and dehydrated with sodium sulfate, and the FA present were converted to methyl esters. Preparation of FAME. FAME were prepared from the margarines after alkaline hydrolysis, followed by methylation in methanol with 12.5% BF 3 as catalyst. The final concentration of the FAME was approximately 7 mg/mL in heptane (8). Capillary GLC. Analyses of the FAME by capillary GLC were carried out on a Hewlett-Packard 6890 chromatograph, equipped with an FID on a split injector (Chrompack, Middleburg, The Netherlands). A fused-silica capillary column (Chrompack) was used for the FAME analysis; CP TM -Sil 88, 50 m × 0.25 mm i.d., 0.2 µm film. GLC operating conditions were: temperature program of 130°C for 5 min, rising to 177°C at a rate of 2°C/min. Other GLC conditions were: injector temperature, 250°C; detector temperature, 250°C; carrier gas, helium at a flow rate of 1 mL/min. RESULTS AND DISCUSSION FA composition and trans FA of Turkish margarines are given i

Comparison of Fatty Acid Composition between Female and Male Japanese Quail Meats

The objective of the present study was to compare the proximate analysis, fatty acids composition, omega fatty acids, trans fatty acids (TFAs), and ratio of the total poly unsaturated fatty acid (ΣPUFA) and total saturated fatty acid (ΣSFA) of female and male quail meats. Significant differences were not observed between pH, crude fat, moisture, and ash content of female and male quail meats (p>0.05). The male quail meat had higher fat and ash contents and lower moisture content than those of the female quail meat. The pHs of male and female quail meat were found to be 6.22 and 6.21, respectively. The results of the fatty acid composition analysis showed that C18:1 (42.14–41.23%), C16:0 (24.31–25.76%), C18:2 (13.82–13.42%), and C18:0 (7.49–7.32%) were found as the major fatty acids in the female and male quail meats. Total TFAs, ΣSFA, monounsaturated fatty acids (ΣMUFA), and ΣPUFA content of the female and male quail meats were found to be 2.79–2.82%, 33.22–34.65%, 49.70–48.72%, and 14.29–13.81%, respectively

Investigating proximate composition and fatty acid profile of Longissimus dorsi from Anatolian Water Buffaloes (Bubalus bubalis) raised in similar conditions

Abstract The aim of the present study was to compare the proximate analysis and fatty acid profile of water buffalo meats. Samples were taken from three different local meat suppliers in Baklalı, Orcunlu, and Nakkas villages, Istanbul Province, Turkey. Animals were males 24 months old reaching final live weights of 420-440 kg. Significant differences were observed in pH, moisture, fat, color and fatty acid profile of water buffalo meats (p<0.05 and p<0.01). The results of proximate analysis demonstrated that the pH (5.03-5.46), moisture (48.60-59.73%), fat (18.90-30.02%), ash (2.48-3.56%), protein (15.12-17.65%), ‘L’ lightness (24.38-33.50), ‘a’ redness (9.88-13.81), and ‘b’ yellowness (5.66-8.53) were found in the samples. C14:0, C16:0, C18:0, C16:1, C18:1 and C18:2 content of the water buffalo meats were found to be 1.53-4.15%, 19.99-26.85%, 19.48-34.50%, 2.95-5.33%, 35.37-50.62%, and 1.02-3.56%, respectively. The total SFAs, total MUFAs, total PUFAs, and total UFAs contents of the samples ranged between 40.73 and 60.28%, 38.32 and 55.15%, 1.34 and 4.46%, and 39.72 and 59.27%, respectively

Recovery Potential of Cold Press Byproducts Obtained from the Edible Oil Industry: Physicochemical, Bioactive, and Antimicrobial Properties

Physicochemical, bioactive, and antimicrobial properties of different cold press edible oil byproducts (almond (AOB), walnut (WOB), pomegranate (POB), and grape (GOB)) were investigated. Oil, protein, and crude fiber content of the byproducts were found between 4.82 and 12.57%, between 9.38 and 49.05%, and between 5.87 and 45.83%, respectively. GOB had very high crude fiber content; therefore, it may have potential for use as a new dietary fiber source in the food industry. As GOB, POB, and WOB oils were rich in polyunsaturated fatty acids, AOB was rich in monounsaturated fatty acids. Oil byproducts were also found to be rich in dietary mineral contents, especially potassium, calcium, phosphorus, and magnesium. WOB had highest total phenolic (802 ppm), flavonoid (216 ppm), and total hydrolyzed tannin (2185 ppm) contents among the other byproducts. Volatile compounds of all the byproducts are mainly composed of terpenes in concentration of approximately 95%. Limonene was the dominant volatile compound in all of the byproducts. Almond and pomegranate byproduct extracts showed antibacterial activity depending on their concentration, whereas those of walnut and grape byproducts showed no antibacterial activity against any pathogenic bacteria tested. According to the results of the present study, walnut, almond, pomegranate, and grape seed oil byproducts possess valuable properties that can be taken into consideration for improvement of nutritional and functional properties of many food products

Investigating Fatty Acid Composition of Samples were Homogenized Various Meat and Offal Products from Turkey

The aim of the present study was to compare the fatty acid composition, PUFA:SFA ratio, n6/n3 ratio, and TFA of different farm animal meats and offal products. These products were collected at a regional farm in Istanbul which is the most populous city in Turkey. The results of fatty acid composition analysis indicated that the major fatty acids of C16:0 (18.00-29.35 %), C18:0 (4.10-29.71 %), C18:1 (29.21-57.30 %), and C18:2 (1.37-18.60 %) were found in the samples. The total saturated fatty acids, total monounsaturated fatty acids and total polyunsaturated fatty acids content of the samples ranged between 30.00 and 61.83 %, 32.24 and 57.80 %, and 1.64 and 23.60 %, respectively (p < 0.05). Except for turkey abdominal fat, TFA content in all other samples showed a variation between 0.10 and 3.36 %. The PUFA:SFA ratio was higher in turkey meat (0.64) and was lower in sheep kidney fat (0.02). Moreover, the n6/n3 PUFA ratio changed between 2.90 and 22.28 (p < 0.05)