Çetin Kadaka

Çetin Kadaka

Pamukkale Üniversitesi

H-index: 14

Asia-Turkey

About Çetin Kadaka

Çetin Kadaka, With an exceptional h-index of 14 and a recent h-index of 9 (since 2020), a distinguished researcher at Pamukkale Üniversitesi,

His recent articles reflect a diverse array of research interests and contributions to the field:

HOT-AIR DRYING AND DEGRADATION KINETICS OF BIOACTIVE COMPOUNDS OF GILABURU (Viburnum opulus L.) FRUIT: Original scientific paper

Compositional Changes of the Jujube Fruit During Solar and Tray Drying

Effect of drying treatments on the global metabolome and health-related compounds in tomatoes

A review: The physical, nutritional, bioactive properties and health benefits of jujube fruit

Determination of drying characteristics, rehydration properties, and shrinkage ratio of convective dried melon slice with some pretreatments

Effect of Ripening Stages and Oven Drying on the Carotenoid Composition of Goji Berry (Lycium barbarum L.) Fruits

Mineralstoffgehalt von Samen der in der Türkei angebauten Drachenfrucht (Hylocereus polyrhizus und Hylocereus undatus)

Mineral Content of Pitaya (Hylocereus polyrhizus and Hylocereus undatus) Seeds Grown in Turkey.

Çetin Kadaka Information

University

Pamukkale Üniversitesi

Position

___

Citations(all)

862

Citations(since 2020)

350

Cited By

584

hIndex(all)

14

hIndex(since 2020)

9

i10Index(all)

19

i10Index(since 2020)

9

Email

University Profile Page

Pamukkale Üniversitesi

Top articles of Çetin Kadaka

HOT-AIR DRYING AND DEGRADATION KINETICS OF BIOACTIVE COMPOUNDS OF GILABURU (Viburnum opulus L.) FRUIT: Original scientific paper

Authors

Aslı Dönmez,Çetin Kadakal

Journal

Chemical Industry & Chemical Engineering Quarterly

Published Date

2024

This study aims to determine whether drying is a suitable preservation method for gilaburu fruit and the changes in the bioactive components of gilaburu fruit (Viburnum opulus L.) at the end of the drying process. In this study, gilaburu fruits were dried in a cabinet dryer at different temperatures (50 C, 60 C, and 70 C). The analyses of trans-resveratrol, water-soluble vitamins, organic acids, and phenolic compounds were made using the HPLC method, while total phenolic contents and antioxidant activity were spectrophotometric. As a result of drying of gilaburu fruit at 50 C, 60 C, and 70 C, the highest component loss was observed at 70 C. Losses of 73.64% and 84.08%, respectively, were detected in the total phenolic substance and antioxidant capacity content of gilaburu fruit after drying at 70 C. While the trans-resveratrol content was 1.26±0.05 (g/100 g dry weight (DW)) in fresh fruit, it reduced to 0.31±0.03, 0.30±0.01 and 0.21±0.01 after drying at 50 C, 60 C and 70 C, respectively. In terms of vitamins, the highest loss was seen in niacin. The contents of ascorbic acid, pyridoxine, niacin and thiamine contents of fresh gilaburu fruit decreased after drying at 50 C, 60 C and 70 C. In addition, drying kinetics of water-soluble vitamins, total phenolic contents, antioxidant activity, and trans-resveratrol were modeled. The Page model best described the drying behavior of fruits at 70 C, and the parabolic model at both 50 C and 60 C. Thermal degradation of water-soluble vitamins, total phenolic contents, antioxidant activity, and trans-resveratrol were fitted in the first-order kinetic model.

Compositional Changes of the Jujube Fruit During Solar and Tray Drying

Authors

YAŞA Fatma,Pınar Şengün,Cetin Kadakal

Journal

Journal of Agricultural Sciences

Published Date

2023/10/1

This study aims to determine the changes in some components of jujube fruit after drying in the solar and tray dryer, and to choose the appropriate drying method in terms of component loss. In this study, jujube fruit (Zizyphus jujuba Mill.) was used as material and were obtained from producers in the Çivril-Denizli regions of Turkey. Firstly, we analysed the total soluble solids, dry matter, titratable acidity, pH, total phenolic content, organic acids (malic, citric, succinic and tartaric acid), sugars (glucose, fructose and sucrose) and water-soluble vitamins (ascorbic acid, riboflavin, niacin, pyridoxine and thiamine) in fresh jujube fruit. Secondly, the fresh jujube fruits were dried in the solar and tray dryer (50, 60 and 70 °C). Following the drying processes, changes of the above-mentioned parameters were evaluated. The total phenolic content was determined using the spectrophotometric method. Sugars, organic acids and water-soluble vitamins content were determined using a high-performance liquid chromatography (HPLC) instrument. The solar drying of the jujube fruit resulted in glucose and sucrose content decrement and in fructose content increment, while tray drying resulted in decrement in glucose, fructose and sucrose content. A high decrement in organic acids and water-soluble vitamins content of the jujube fruit both in the solar and tray drying process was determined.In addition, solar drying resulted in more vitamin content decrement compared to the tray drying.

Effect of drying treatments on the global metabolome and health-related compounds in tomatoes

Authors

Sena Bakir,Robert D Hall,Ric CH de Vos,Roland Mumm,Çetin Kadakal,Esra Capanoglu

Journal

Food Chemistry

Published Date

2023/3/1

Drying fruits and vegetables is a long-established preservation method, and for tomatoes, in most cases sun-drying is preferred. Semi-drying is relatively a new application aimed to preserve better the original tomato properties. We have assessed the effects of different drying methods on the phytochemical variation in tomato products using untargeted metabolomics and targeted analyses of key compounds. An LC-MS approach enabled the relative quantification of 890 mostly semi-polar secondary metabolites and GC–MS analysis in the relative quantification of 270 polar, mostly primary metabolites. Metabolite profiles of sun-dried and oven-dried samples were clearly distinct and temperature-dependent. Both treatments caused drastic changes in lycopene and vitamins with losses up to > 99% compared to freeze-dried controls. Semi-drying had less impact on these compounds. In vitro bioaccessibility analyses of …

A review: The physical, nutritional, bioactive properties and health benefits of jujube fruit

Authors

Fadime Begüm Tepe,Raci Ekinci,Çetin Kadakal,Nizam Mustafa NİZAMLIOĞLU

Published Date

2022

Jujube, which grows in tropical and sub-tropical regions of world and has been commercially cultivated in China for 4000 years. Jujube is a juicy and crispy fruit, resembling a large olive and tasting like an apple. Moreover, jujube has been used for treatment of several diseases in Traditional Chinese Medicine. Jujube has antioxidant, anticancer, hepatoprotective, anti-inflammatory, antimicrobial activities due to bioactive components such as phenolic compounds, saponins, polysaccharides and ascorbic acid. It is also an attractive fruit in terms of its nutrient content including carbohydrates, proteins, vitamins and minerals. In recent years, the tendency towards natural therapies has increased, due to increase in incidence of certain diseases and adverse effects of drugs used in the treatment of such diseases. Jujube could be considered as a natural therapeutic material because of bioactive and nutritional properties. The aim of present review is to introduce jujube fruit in terms of chemical composition, effects on health and bioactive properties.

Determination of drying characteristics, rehydration properties, and shrinkage ratio of convective dried melon slice with some pretreatments

Authors

Tolga Kağan Tepe,Çetin Kadakal

Journal

Journal of Food Processing and Preservation

Published Date

2022/6

The aim of this study was to investigate the effect of traditional and novel pretreatments (immersing ethanol solution, immersing in citric acid solution, ultrasound power, and hot water blanching) on drying and some physical properties of melon fruits cultivated in Turkey. Pretreatments significantly reduced drying time. The highest reduction (28.13%) was provided via immersing in 100% ethanol solution. Moreover, Parabolic model gave the best fitting to drying curves. Rehydration ability was improved by pretreatments with the reduction in shrinkage ratio of melon fruits. Higher concentration and temperature provided greater rehydration ability. Furthermore, no statistical difference in shrinkage ratio was observed between pretreatments (p > .05). In addition, L*, a*, and b* values of melon fruits were preserved with pretreatments. The lowest total color change was observed at the samples blanched at 60 and 70°C …

Effect of Ripening Stages and Oven Drying on the Carotenoid Composition of Goji Berry (Lycium barbarum L.) Fruits

Authors

Pınar ŞENGÜN,Çetin KADAKAL

Journal

Türk Tarım ve Doğa Bilimleri Dergisi

Published Date

2021/10/10

In this study firstly, pH, titratable acidity, water soluble solid (°Bx) and carotenoid content of goji berry fruits in three different ripening stages (mature green, intermediately ripe, fully ripe) were determined. Secondly, the fully ripe goji berry fruits were dried at 50, 60 and 70 °C in an oven drying and the changes in carotenoid composition and kinetic parameters were investigated. Thermal degradation of carotenoids in goji berry fruit fitted to the first order reaction model and k, t1/2, Q10 and Ea values were calculated. Changes in the carotenoid composition were observed as a result of the ripening of the fruit. Lutein was found as the predominant carotenoid at mature green goji berry fruit, while zeaxanthin dipalmitate was at intermediately and fully ripe goji berry. Chlorophyll a and b were detected in the mature green fruit but not in the intermediately and full ripe fruit. The results demonstrated that drying temperature is an important factor affecting carotenoid degradation in goji berry fruits and different ripening stages have important effect on the carotenoid content of goji berry.

Mineralstoffgehalt von Samen der in der Türkei angebauten Drachenfrucht (Hylocereus polyrhizus und Hylocereus undatus)

Authors

Nizam Mustafa Nizamlıoğlu,Ahmet Ünver,Çetin Kadakal

Journal

Erwerbs-Obstbau

Published Date

2021/6

Pitaya is one of the most produced tropical fruits in Turkey because of its high economic value. Seeds of this fruit consumed with fruit are an important source due to nutritional and health benefits. In this study mineral and ash content of pitaya seeds were investigated. The research was carried out with two different species of pitaya, Hylocereus undatus (H. undatus) and Hylocereus polyrhizus (H. polyrhizus), which have red shell. H. undatus has a white pulp color while H. Polyrhizus has a red. The ash content of H. polyrhizus and H. undatus pitaya seeds was 2.78% and 4.09%, respectively. The main minerals detected in H. polyrhizus and H. undatus pitaya species were potassium (36.47 mg/kg and 31.99 mg/kg), magnesium (9.15 mg/kg and 9.16 mg/kg), phosphorus (8.99 mg/kg and 8.08 mg/kg), sulphur (6.11 mg/kg and 5.48 mg/kg) and calcium (2.17 mg/kg and 1.90 mg/kg). Mineral content of …

Mineral Content of Pitaya (Hylocereus polyrhizus and Hylocereus undatus) Seeds Grown in Turkey.

Authors

Nizam Mustafa Nizamlıoğlu,Ahmet Ünver,Çetin Kadakal

Journal

Erwerbs-Obstbau

Published Date

2021/6/1

Pitaya is one of the most produced tropical fruits in Turkey because of its high economic value. Seeds of this fruit consumed with fruit are an important source due to nutritional and health benefits. In this study mineral and ash content of pitaya seeds were investigated. The research was carried out with two different species of pitaya, Hylocereus undatus (H. undatus) and Hylocereus polyrhizus (H. polyrhizus), which have red shell. H. undatus has a white pulp color while H. Polyrhizus has a red. The ash content of H. polyrhizus and H. undatus pitaya seeds was 2.78% and 4.09%, respectively. The main minerals detected in H. polyrhizus and H. undatus pitaya species were potassium (36.47 mg/kg and 31.99 mg/kg), magnesium (9.15 mg/kg and 9.16 mg/kg), phosphorus (8.99 mg/kg and 8.08 mg/kg), sulphur (6.11 mg/kg and 5.48 mg/kg) and calcium (2.17 mg/kg and 1.90 mg/kg). Mineral content of seeds of H. polyrhizus and H. undatus species were found similar to the pitaya species grown in different tropical countries.

Drying characteristics and degradation kinetics in some parameters of goji berry (Lycium Barbarum L.) fruit during hot air drying

Authors

Heysem Suat Batu,Çetin Kadakal

Journal

Italian Journal of Food Science

Published Date

2021/2/1

Drying kinetics, color properties, water-soluble vitamins, antioxidant capacity, total phenolic content, and thermal degradation kinetics of bioactive compounds in goji berries were investigated. Drying experiments were conducted at 50°C, 60°C, and 70°C. Page model was determined as the best model to predict experimental moisture ratio for all temperatures. Increment in drying temperature increased effective moisture diffusivity and drying rate values. Vitamins C and B6, antioxidant activity and total phenolic content were significantly reduced by drying. Thermal degradation of vitamins C and B6, antioxidant capacity and total phenolic content were found to fit the first-order kinetic model.

Thermal degradation kinetics of ascorbic acid and some b-complex vitamins in black mulberry (Morus nigra) juice

Authors

Cemre Sernikli,Çetin Kadakal

Journal

Celal Bayar University Journal of Science

Published Date

2020/12/1

In this paper, L-ascorbic acid, thiamine (vitamin B1), riboflavin (vitamin B2) and niacin (vitamin B3) thermal degradations depending on different thermal treatment times (0, 5, 10, 15, 20, 25 and 30 min) and temperatures (70, 80, 90 and 95°C) were investigated and results were presented. Firstly, black mulberry juice was obtained from fresh black mulberry fruits and then thermal treatment was carried out. L-ascorbic acid, thiamine, riboflavin and niacin were analyzed by using HPLC method with 25 min separation time. L-ascorbic acid, thiamine, riboflavin and niacin thermal degradation followed first order kinetic model during thermal treatments. Particularly, increment in temperature from 80°C to 90°C significantly increased rate constants of compounds. Activation energy, which indicates temperature dependence of reaction, was calculated Arrhenius equation. Activation energies were found to be 58.5 kJ mol-1, 40.5 kJ mol-1, 45.9 kJ mol-1 and 52.1 kJ mol-1 between 70°C and 95°C for ascorbic acid, thiamine, riboflavin and niacin, respectively. L-ascorbic acid, thiamine, riboflavin and niacin thermal degradation in black mulberry juice was investigated for the first time. Thus, this study will be beneficial for future studies.

Thermal degradation kinetics of rutin and total phenolic compounds in black mulberry (Morus nigra) juice.

Authors

Cemre Sernikli,Çetin Kadakal

Published Date

2020/9/21

In this paper, the effect of heat treatment on rutin and total phenolic compounds in black mulberry juice with the heating periods (0, 5, 10, 15, 20 and 30 min) at temperatures ranging from 70 to 95°C is analyzed and experimental results are presented. Firstly, fresh black mulberry fruits were processed to black mulberry juice and then thermal treatment is performed. Liquid chromatographic and spectrophotometric methods were used for the analysis of rutin and total phenolic compounds, respectively. During thermal processing, degradation of rutin and total phenolic compounds in black mulberry juice were fitted to a first-order reaction kinetic model. Arrhenius relationship was used for the description of temperature dependence of reaction. Activation energies for rutin and total phenolic compounds between 70 to 95°C were found as 50.53 and 34.89 kJ mol-1, respectively.

Karadut (Morus nigra) suyunda rutin ve toplam fenolik bileşiklerin ısıl parçalanma kinetiği

Authors

Cemre Sernikli,Çetin Kadakal

Journal

Harran Tarım ve Gıda Bilimleri Dergisi

Published Date

2020/9/9

Bu çalışmada, karadut suyunun 70-95 °C sıcaklık aralığında ve farklı ısıtma periyotlarında (0, 5, 10, 15, 20 ve 30 dk.) ısıl işleme tabi tutulmasıyla karadut suyunun rutin ve toplam fenolik içeriğinde meydana gelen değişimler belirlenmiştir. Bu amaçla taze karadut meyveleri öncelikle meyve suyunu işlenmiş ardından ısıl işlem uygulaması yapılmıştır. Karadut suyunda rutin tayini sıvı kromatografik, toplam fenolik tayini ise spektrofotometrik yöntemle belirlenmiştir. Isıl işlem sırasında, karadut suyunda ısıl işlem uygulamasına bağlı olarak rutin ve toplam fenolik içeriğindeki bozunmalar birinci dereceden kinetik modele uymuştur. Rutin ve toplam fenolik reaksiyonların sıcaklık bağımlılığı Arrhenius ilişkisi ile tanımlanmıştır. Rutin ve toplam fenolik içeriğinin 70-95 °C sıcaklık aralığındaki aktivasyon enerjileri sırasıyla 50.53 ve 34.89 kJ mol-1 bulunmuştur.

Journal of Global Food Research

Authors

Ersan EROL,Aybüke Elif Ceyhun SEZGİN,Barış Demirci,Beraat ÖZÇELİK,Çetin KADAKAL,Dilşat Bozdoğan KONUŞKAN,Elif Ayşe ANLI,Hamza BOZKIR,İlkin ŞENGÜN,İrfan YAZICIOĞLU

Published Date

2020

İnsanların yaşamlarını devam ettirmesi, büyümesi ve sağlığını koruması için yeterli ve dengeli beslenmesi gereklidir. Bu gereksinimin gıdalarla karşılanması bakımından güvenli gıda tüketimi bir zorunluluktur. Ancak yaşamımızın temel maddesi olan gıdalar, üretimden tüketime kadar geçen çeşitli aşamalarda hijyenik koşulların yeterince sağlanamaması nedeniyle zararlı hale gelebilmekte ve sağlığımız için gizli bir tehlike oluşturabilmektedir. Bu nedenle üretimden tüketime kadar tüm süreçte gıdanın güvenliği sağlanmalıdır. Bitkisel ve hayvansal gıdaların yapısında doğal olarak bulunan mikroorganizmalar gıda güvenliğini en çok tehdit eden riskler arasındadır. Biyolojik tehlike olarak sınıflandırılan mikroorganizmalardan en tehlikeli olanı ise bakterilerdir. Çünkü bu mikroorganizmalar her yerde bulunur ve uygun koşullarda bölünerek hızla çoğalır. Bu çalışmada; gıda güvenliği açısından tehlike oluşturan bazı bakteriler ve sağlık üzerindeki etkileri detaylandırılmıştır.

Relation between ergosterol and various mycotoxins in different cheeses

Authors

Çetin Kadakal,Nizam Mustafa Nizamlıoğlu,Tolga Kağan Tepe,Sevda Arısoy,Begüm Tepe,Suat Batu

Journal

Turkish Journal of Agriculture-Food Science and Technology

Published Date

2020

Thirteen different mostly consumed cheese samples were obtained from different provinces in Turkey and were investigated in terms of contents of ergosterol, patulin and Ochratoxin A (OTA). Ergosterol, patulin and OTA analyses were carried out by using the apparatus of high-performance liquid chromatography (HPLC). Ergosterol contents of samples ranged from 30.27±0.69 to 144.76±9.41 mg/kg. The values of OTA in the samples were ranged from 6.96±0.05 to 41±0.2 µg/kg. Ergosterol was significantly correlated with OTA (r = 0.99, R2 = 0.98). According to this high correlation, ergosterol might be used as a more readily measurable indicator of potential OTA production. No patulin was detected in all samples. Absence of patulin on cheese samples may be explained with unsuitable media for patulin producing.

See List of Professors in Çetin Kadaka University(Pamukkale Üniversitesi)

Çetin Kadaka FAQs

What is Çetin Kadaka's h-index at Pamukkale Üniversitesi?

The h-index of Çetin Kadaka has been 9 since 2020 and 14 in total.

What are Çetin Kadaka's top articles?

The articles with the titles of

HOT-AIR DRYING AND DEGRADATION KINETICS OF BIOACTIVE COMPOUNDS OF GILABURU (Viburnum opulus L.) FRUIT: Original scientific paper

Compositional Changes of the Jujube Fruit During Solar and Tray Drying

Effect of drying treatments on the global metabolome and health-related compounds in tomatoes

A review: The physical, nutritional, bioactive properties and health benefits of jujube fruit

Determination of drying characteristics, rehydration properties, and shrinkage ratio of convective dried melon slice with some pretreatments

Effect of Ripening Stages and Oven Drying on the Carotenoid Composition of Goji Berry (Lycium barbarum L.) Fruits

Mineralstoffgehalt von Samen der in der Türkei angebauten Drachenfrucht (Hylocereus polyrhizus und Hylocereus undatus)

Mineral Content of Pitaya (Hylocereus polyrhizus and Hylocereus undatus) Seeds Grown in Turkey.

...

are the top articles of Çetin Kadaka at Pamukkale Üniversitesi.

What is Çetin Kadaka's total number of citations?

Çetin Kadaka has 862 citations in total.

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