Publications by authors named "Elif Koc Alibasoglu"
Article Synopsis
- A study aimed to improve traditional Angelica jam from Bursa by adding carob and cinnamon extracts to enhance its sensory, nutritional, and bioactive properties.
- The jam's physicochemical properties were analyzed, revealing high levels of water-soluble dry matter, pH, dietary fiber, and various minerals, while sensory analysis showed good acceptability among testers.
- The addition of extracts heightened the jam's antioxidant capacity, with caffeic acid identified as the main phenolic compound, although heat treatment during processing reduced the jam's total antioxidant capacity significantly.
Butternut squash () is recognized as a functional food due to its abundant content of health-promoting compounds, including carotenoids and polyphenols. The aim of this study was to examine the impact of industrial freezing stages on the bioaccessibility of carotenoids and polyphenols in organic Butternut squash supplied for baby food. Identification and quantification of bioactive compounds were carried out using UPLC-ESI-MS/MS and HPLC-PDA, respectively.
View Article and Find Full Text PDFIn this study, the effect of various household food-processing methods (washing, peeling, processing into jam and fruit juice, freezing, storage) on pesticide residues (abamectin, buprofezin, ethoxazole, imazalil, and thiophanate-methyl) in oranges was investigated. Residue analyses were performed by quick-easy-cheap-efficient-rugged-safe (QuEChERS) extraction and liquid chromatography coupled with triple quadrupole mass spectrometry (LC-MS/MS) analysis. The limit of quantification of the method for each pesticide was 10 µg/kg.
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