Food Chemistry Laboratory

About

Qualitative and quantitative analyses of nutrients and components in food and other organic samples are carried out in our laboratory. These analyses are important for studies investigating food quality, acceptability and their health effects.

Our laboratory is used in laboratory and practical applications of courses named Basic Chemistry and Nutritional Chemistry in Nutrition and Dietetics Undergraduate Program; and in tutorials and thesis studies of graduate programs including Nutrition Sciences, Dietetics, Community Nutrition and Collective Nutrition Systems Master's Programs and Nutrition and Dietetics Doctorate Program. It is also used in the individual research projects of faculty members.

Research Infrastructure

  • Macro Kjeldahl System
  • Soxhlet system (Gerhardt)
  • Muffle Furnace (Core MF120)
  • Fume Hood
  • Oven (Modern Lab Equipment 130SF)
  • Distilled water device (Ortoalresa Wstill-DA002)
  • Water bath
  • Evaporator (Büchi 461)
  • Glass Aspirator
  • Refrigerator
  • Precision balance (Ohaus PA224C)
  • Vacuum furnace (Gallenkamp)
  • Electric heater
  • Bunzen Burner
  • Burette Sport

Researchers

  • Prof. Zehra Büyüktuncer Demirel, PhD
  • Prof. Aslı Akyol Mutlu, PhD
  • Prof. Zeynep Göktaş, PhD
  • Prof. F. Gülhan Samur, PhD
  • Prof. Aylin Ayaz, PhD
  • Prof. Mevlüde Kızıl, PhD 
  • Prof. Neslişah Rakıcıoğlu, PhD
  • Prof. Hülya Gökmen Özel, PhD
  • Prof. Derya Dikmen, PhD
  • Assoc. Prof. Pelin Bilgiç, PhD
  • Assoc. Prof. Mehmet Fisunoğlu, PhD
  • Assoc. Prof. Merve Tengilimoğlu Metin, PhD
  • Assoc. Prof. Nesli Ersoy, PhD
  • Assist. Prof. Aylin Açıkgöz Pınar, PhD
  • Assist. Prof. Funda Tamer, PhD
  • Assist. Prof. Arzu Kabasakal Çetin, PhD
  • Assist. Prof. Fatma Ilgaz, PhD
  • Assist. Prof. Aslıhan Özdemir, PhD
  • Assist. Prof. Damla Gümüş, PhD
  • Lecturer İnci Türkoğlu, PhD
  • Res. Assist. Cansu Çetin Karakaş, PhD
  • Res. Assist Damla Dedebayraktar, PhD

Completed Projects

•   Detection of Aluminum Transitions (BAP) in Various Types of Meat Baked Using Different Aluminum Foils
• The Effects of High Fructose Corn Syrup and Sucrose on Insulin and Lipogenesis in the Maternal Diet (BAP)
• Providing Laboratory Safety (BAP) at the Faculty of Health Sciences, Department of Nutrition and Dietetics
•   Effect of Olive Leaf Extract on Fatty Acid Composition of Salmon with Different Cooking Processes (BAP)
• Investigation of Naflatoxin M1 Level Reducing Effect of Probiotic Bacteria and Inulin in Yogurt and In Vitro Model (BAP)
•    Determination of Fatty Acid Compositions of Milk and Dairy Products (BAP)
• Evaluation of the Relationship Between Intestinal Microbiota and Metabolic Parameters in Patients Undergoing Bariatric Surgery (BAP)

Publications

  • Macit, A., & Kizil, M. (2022). Effect of olive leaf extract marination on heterocyclic aromatic amine formation in pan‐fried salmon. Journal of the Science of Food and Agriculture, 102(9), 3908-3915.
  • Gumus, D., & Kizil, M. (2022). Comparison of the reducing effects of blueberry and propolis extracts on heterocyclic aromatic amines formation in pan fried beef. Meat Science, 186, 108746.
  • Bellikci-Koyu, E., Sarer-Yurekli, B. P., Karagozlu, C., Aydin-Kose, F., Ozgen, A. G., & Buyuktuncer, Z. (2022). Probiotic kefir consumption improves serum apolipoprotein A1 levels in metabolic syndrome patients: a randomized controlled clinical trial. Nutrition Research, 102, 59-70.
  • NabizadehAsl, L., Sendur, S. N., Ozer, B., Lay, I., Erbas, T., & Buyuktuncer, Z. (2022). Acute and short-term effects of Lactobacillus paracasei subsp. paracasei 431 and inulin intake on appetite control and dietary intake: A two-phases randomized, double blind, placebo-controlled study. Appetite, 169, 105855.
  • Isgin-Atici, K., Alathari, B. E., Turan-Demirci, B., Sendur, S. N., Lay, I., Ellahi, B., ... & Vimaleswaran, K. S. (2022). Interaction between dietary fat intake and metabolic genetic risk score on 25-hydroxyvitamin D concentrations in a Turkish adult population. Nutrients, 14(2), 382.
  • Çetin, A. K., Tuğ, T. A., Güleç, A., & Akyol, A. (2021). Effects of maternal taurine supplementation on maternal dietary intake, plasma metabolites and fetal growth and development in cafeteria diet fed rats. PeerJ, 9, e11547.
  • Bellikci-Koyu, E., Sarer-Yurekli, B. P., Akyon, Y., Aydin-Kose, F., Karagozlu, C., Ozgen, A. G., ... &Buyuktuncer, Z. (2019). Effects Of Regular Kefir Consumption On Gut Microbiota In Patients With Metabolic Syndrome: A Parallel-Group, Randomized, Controlled Study. Nutrients, 11(9), 2089.
  • Inan-Eroglu, E., Gulec, A., & Ayaz, A. (2019). Effects Of Different Ph, Temperature And Foils On Aluminum Leaching From Baked Fish By ICP-MS. Czech Journal Of Food Sciences, 37(3), 165-172.
  • Buyukdere, Y., Gulec, A., & Akyol, A. (2019). Cafeteria Diet Increased Adiposity In Comparison To High Fat Diet In Young Male Rats. Peer J, 7, E6656.
  • Madali, B., Gulec, A., & Ayaz, A. (2018). A Survey Of Aflatoxin M1 In Different Milk Types In Turkey: Risk Assessment Of Children’s Exposure. Prog. Nutr, 20, 659-664.
  • Metin, M. M. T., & Kızıl, M. (2017). Köftelerde Enginar Ekstraktının Heterosiklik Aromatik Aminlerin Oluşumu Üzerine Etkisi. Beslenme Ve Diyet Dergisi, 45(3), 250-257.
  • Tengilimoglu-Metin, M. M., Hamzalioglu, A., Gokmen, V., & Kizil, M. (2017). Inhibitory Effect Of Hawthorn Extract On Heterocyclic Aromatic Amine Formation In Beef And Chicken Breast Meat. Food Research International, 99, 586-595.
  • Tengilimoglu-Metin, M. M., & Kizil, M. (2017). Reducing Effect Of Artichoke Extract On Heterocyclic Aromatic Amine Formation In Beef And Chicken Breast Meat. Meat Science, 134, 68-75.
  • Yuruk, A. A., & Nergiz-Unal, R. (2017). Maternal Dietary Free Or Bound Fructose Diversely Influence Developmental Programming Of Lipogenesis. Lipids In Health And Disease, 16(1), 226.
  • Eroğlu, E. İ., Güleç, A., & Ayaz, A. (2017). Farklı Alüminyum Folyolarda Fırınlanan Et Türlerinin Tüketimi: Alüminyum Maruziyet Riskinin Değerlendirilmesi. Beslenme Ve Diyet Dergisi, 45(2), 137-144.

 

Links

About

Qualitative and quantitative analyses of nutrients and components in food and other organic samples are carried out in our laboratory. These analyses are important for studies investigating food quality, acceptability and their health effects.

Our laboratory is used in laboratory and practical applications of courses named Basic Chemistry and Nutritional Chemistry in Nutrition and Dietetics Undergraduate Program; and in tutorials and thesis studies of graduate programs including Nutrition Sciences, Dietetics, Community Nutrition and Collective Nutrition Systems Master's Programs and Nutrition and Dietetics Doctorate Program. It is also used in the individual research projects of faculty members.

Research Infrastructure

  • Macro Kjeldahl System
  • Soxhlet system (Gerhardt)
  • Muffle Furnace (Core MF120)
  • Fume Hood
  • Oven (Modern Lab Equipment 130SF)
  • Distilled water device (Ortoalresa Wstill-DA002)
  • Water bath
  • Evaporator (Büchi 461)
  • Glass Aspirator
  • Refrigerator
  • Precision balance (Ohaus PA224C)
  • Vacuum furnace (Gallenkamp)
  • Electric heater
  • Bunzen Burner
  • Burette Sport

Researchers

  • Prof. Zehra Büyüktuncer Demirel, PhD
  • Prof. Aslı Akyol Mutlu, PhD
  • Prof. Zeynep Göktaş, PhD
  • Prof. F. Gülhan Samur, PhD
  • Prof. Aylin Ayaz, PhD
  • Prof. Mevlüde Kızıl, PhD 
  • Prof. Neslişah Rakıcıoğlu, PhD
  • Prof. Hülya Gökmen Özel, PhD
  • Prof. Derya Dikmen, PhD
  • Assoc. Prof. Pelin Bilgiç, PhD
  • Assoc. Prof. Mehmet Fisunoğlu, PhD
  • Assoc. Prof. Merve Tengilimoğlu Metin, PhD
  • Assoc. Prof. Nesli Ersoy, PhD
  • Assist. Prof. Aylin Açıkgöz Pınar, PhD
  • Assist. Prof. Funda Tamer, PhD
  • Assist. Prof. Arzu Kabasakal Çetin, PhD
  • Assist. Prof. Fatma Ilgaz, PhD
  • Assist. Prof. Aslıhan Özdemir, PhD
  • Assist. Prof. Damla Gümüş, PhD
  • Lecturer İnci Türkoğlu, PhD
  • Res. Assist. Cansu Çetin Karakaş, PhD
  • Res. Assist Damla Dedebayraktar, PhD

Completed Projects

•   Detection of Aluminum Transitions (BAP) in Various Types of Meat Baked Using Different Aluminum Foils
• The Effects of High Fructose Corn Syrup and Sucrose on Insulin and Lipogenesis in the Maternal Diet (BAP)
• Providing Laboratory Safety (BAP) at the Faculty of Health Sciences, Department of Nutrition and Dietetics
•   Effect of Olive Leaf Extract on Fatty Acid Composition of Salmon with Different Cooking Processes (BAP)
• Investigation of Naflatoxin M1 Level Reducing Effect of Probiotic Bacteria and Inulin in Yogurt and In Vitro Model (BAP)
•    Determination of Fatty Acid Compositions of Milk and Dairy Products (BAP)
• Evaluation of the Relationship Between Intestinal Microbiota and Metabolic Parameters in Patients Undergoing Bariatric Surgery (BAP)

Publications

  • Macit, A., & Kizil, M. (2022). Effect of olive leaf extract marination on heterocyclic aromatic amine formation in pan‐fried salmon. Journal of the Science of Food and Agriculture, 102(9), 3908-3915.
  • Gumus, D., & Kizil, M. (2022). Comparison of the reducing effects of blueberry and propolis extracts on heterocyclic aromatic amines formation in pan fried beef. Meat Science, 186, 108746.
  • Bellikci-Koyu, E., Sarer-Yurekli, B. P., Karagozlu, C., Aydin-Kose, F., Ozgen, A. G., & Buyuktuncer, Z. (2022). Probiotic kefir consumption improves serum apolipoprotein A1 levels in metabolic syndrome patients: a randomized controlled clinical trial. Nutrition Research, 102, 59-70.
  • NabizadehAsl, L., Sendur, S. N., Ozer, B., Lay, I., Erbas, T., & Buyuktuncer, Z. (2022). Acute and short-term effects of Lactobacillus paracasei subsp. paracasei 431 and inulin intake on appetite control and dietary intake: A two-phases randomized, double blind, placebo-controlled study. Appetite, 169, 105855.
  • Isgin-Atici, K., Alathari, B. E., Turan-Demirci, B., Sendur, S. N., Lay, I., Ellahi, B., ... & Vimaleswaran, K. S. (2022). Interaction between dietary fat intake and metabolic genetic risk score on 25-hydroxyvitamin D concentrations in a Turkish adult population. Nutrients, 14(2), 382.
  • Çetin, A. K., Tuğ, T. A., Güleç, A., & Akyol, A. (2021). Effects of maternal taurine supplementation on maternal dietary intake, plasma metabolites and fetal growth and development in cafeteria diet fed rats. PeerJ, 9, e11547.
  • Bellikci-Koyu, E., Sarer-Yurekli, B. P., Akyon, Y., Aydin-Kose, F., Karagozlu, C., Ozgen, A. G., ... &Buyuktuncer, Z. (2019). Effects Of Regular Kefir Consumption On Gut Microbiota In Patients With Metabolic Syndrome: A Parallel-Group, Randomized, Controlled Study. Nutrients, 11(9), 2089.
  • Inan-Eroglu, E., Gulec, A., & Ayaz, A. (2019). Effects Of Different Ph, Temperature And Foils On Aluminum Leaching From Baked Fish By ICP-MS. Czech Journal Of Food Sciences, 37(3), 165-172.
  • Buyukdere, Y., Gulec, A., & Akyol, A. (2019). Cafeteria Diet Increased Adiposity In Comparison To High Fat Diet In Young Male Rats. Peer J, 7, E6656.
  • Madali, B., Gulec, A., & Ayaz, A. (2018). A Survey Of Aflatoxin M1 In Different Milk Types In Turkey: Risk Assessment Of Children’s Exposure. Prog. Nutr, 20, 659-664.
  • Metin, M. M. T., & Kızıl, M. (2017). Köftelerde Enginar Ekstraktının Heterosiklik Aromatik Aminlerin Oluşumu Üzerine Etkisi. Beslenme Ve Diyet Dergisi, 45(3), 250-257.
  • Tengilimoglu-Metin, M. M., Hamzalioglu, A., Gokmen, V., & Kizil, M. (2017). Inhibitory Effect Of Hawthorn Extract On Heterocyclic Aromatic Amine Formation In Beef And Chicken Breast Meat. Food Research International, 99, 586-595.
  • Tengilimoglu-Metin, M. M., & Kizil, M. (2017). Reducing Effect Of Artichoke Extract On Heterocyclic Aromatic Amine Formation In Beef And Chicken Breast Meat. Meat Science, 134, 68-75.
  • Yuruk, A. A., & Nergiz-Unal, R. (2017). Maternal Dietary Free Or Bound Fructose Diversely Influence Developmental Programming Of Lipogenesis. Lipids In Health And Disease, 16(1), 226.
  • Eroğlu, E. İ., Güleç, A., & Ayaz, A. (2017). Farklı Alüminyum Folyolarda Fırınlanan Et Türlerinin Tüketimi: Alüminyum Maruziyet Riskinin Değerlendirilmesi. Beslenme Ve Diyet Dergisi, 45(2), 137-144.

 

Links