Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
Permanent URI for this collectionhttps://hdl.handle.net/11147/7148
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Article Citation - WoS: 18Citation - Scopus: 19Oxyhydroxide of Metallic Nanowires in a Molecular H2o and H2o2 Environment and Their Effects on Mechanical Properties(Royal Society of Chemistry, 2018) Aral, Gürcan; İslam, Md Mahbubul; Wang, Yun-Jiang; Ogata, Shigenobu; van Duin, Adri C. T.To avoid unexpected environmental mechanical failure, there is a strong need to fully understand the details of the oxidation process and intrinsic mechanical properties of reactive metallic iron (Fe) nanowires (NWs) under various aqueous reactive environmental conditions. Herein, we employed ReaxFF reactive molecular dynamics (MD) simulations to elucidate the oxidation of Fe NWs exposed to molecular water (H2O) and hydrogen peroxide (H2O2) environment, and the influence of the oxide shell layer on the tensile mechanical deformation properties of Fe NWs. Our structural analysis shows that oxidation of Fe NWs occurs with the formation of different iron oxide and hydroxide phases in the aqueous molecular H2O and H2O2 oxidizing environments. We observe that the resulting microstructure due to pre-oxide shell layer formation reduces the mechanical stress via increasing the initial defect sites in the vicinity of the oxide region to facilitate the onset of plastic deformation during tensile loading. Specifically, the oxide layer of Fe NWs formed in the H2O2 environment has a relatively significant effect on the deterioration of the mechanical properties of Fe NWs. The weakening of the yield stress and Young modulus of H2O2 oxidized Fe NWs indicates the important role of local oxide microstructures on mechanical deformation properties of individual Fe NWs. Notably, deformation twinning is found as the primary mechanical plastic deformation mechanism of all Fe NWs, but it is initially observed at low strain and stress level for the oxidized Fe NWs.Article Citation - WoS: 11Citation - Scopus: 13Liquid-Phase Oxidation of Carvacrol Using Zeolite-Encapsulated Metal Complexes(American Chemical Society, 2006) Güneş, Alev; Bayraktar, Oğuz; Yılmaz, SelahattinWe report here the use of zeolite-encapsulated metal (salpn) complexes as catalysts in the oxidation reaction of the natural compound carvacrol in acetonitrile with hydrogen peroxide as the oxidant. No previous studies on the oxidation of carvacrol in the presence of metal salpn complexes have been reported. By using a general flexible ligand method, Cr(III), Fe(III), Bi(III), Ni(II), and Zn(II) complexes of N,N′-bis(salicylidene)propane1,3-diamine (H2salpn) encapsulated in NaY zeolite were prepared. All catalysts were characterized by Fourier transform infrared (FTIR), X-ray diffraction (XRD), and scanning electron microscopy (SEM) analyses to confirm the complex encapsulation. The activities of all prepared catalysts for the oxidation of carvacrol and hydrogen peroxide were tested. The performances of all catalysts were compared on the basis of the leaching test results and carvacrol conversions. Thymohydroquinone and benzoquinones were observed as byproducts at high conversions of carvacrol. No product was formed in the absence of a catalyst. Fe(salpn)-NaY catalyst exhibited the highest carvacrol conversion of 27.6% with a yield of 22.0%, followed by Cr(salpn)-NaY catalyst with 23.5% carvacrol conversion and a yield of 17.6%. Other catalysts have shown relatively lower performances in terms of carvacrol conversion and leaching. The Cr(salpn)-NaY catalyst was found to be a more efficient catalyst than others on the basis of leaching and activity tests. With the selected catalyst Cr (salpn)-NaY, the effects of temperature and carvacrol/hydrogen peroxide molar ratio on carvacrol oxidation reactions were investigated. Increasing the temperature from 40 to 60 °C caused an increase in the thymoquinone yield from 6.2% to 16.0%. An increase in carvacrol/hydrogen peroxide molar ratio from 1 to 3 resulted in a decrease in the thymoquinone yield.Article Citation - WoS: 10Citation - Scopus: 12Effects of Hot Rehydration in the Presence of Hydrogen Peroxide on Microbial Quality, Texture, Color, and Antioxidant Activity of Cold-Stored Intermediate-Moisture Sun-Dried Figs(John Wiley and Sons Inc., 2005) Demirbüker Kavak, Dilek; Arcan, İskender; Tokatlı, Figen; Yemecioğlu, AhmetPectin methylesterase (PME) causes considerable softening in intermediate-moisture (IM) figs rehydrated at 30°C and cold stored at 28% to 29% moisture content. Rehydration of figs at 80°C for 16 min inactivated PME partially (25-30%), but this did not prevent the softening over 3 mo of cold storage. Also, heating did not reduce the microbial load of figs significantly and increased their browning. In contrast, rehydration of figs 1st in 2.5% H2O2 at 80°C for 8 min and then in water at 80°C for 8 min reduced the microbial load of IM figs significantly, turned their brown color to yellow-light brown, and maintained their desired textural properties. The residual H2O2 in IM figs decomposed in 3 or 1.5 wk by the in situ catalase or by application of the iron (II) sulfate-ascorbic acid residue elimination method, respectively. Hot rehydration did not affect the antioxidant activity of IM figs, but treatment of figs with H2O2 increased their antioxidant activity slightly. These results indicate that the hot rehydration of figs in the presence of H 2O2 and cold storage may be applied to obtain safe and SO2-free light-colored IM fig products.Article Citation - WoS: 8Citation - Scopus: 7Potential Application of Hot Rehydration Alone or in Combination With Hydrogen Peroxide To Control Pectin Methylesterase Activity and Microbial Load in Cold-Stored Intermediate-Moisture Sun-Dried Figs(John Wiley and Sons Inc., 2004) Demirbüker Kavak, Dilek; Şimşek, Şebnem; Yemenicioğlu, AhmetSun-dried figs contain a considerable amount of pectin methylesterase (PME) activity (22 μM COOH/ min/g). The enzyme causes softening and loss of desired gummy texture in cold-stored intermediate-moisture (IM) sun-dried figs brought to a 28% to 29% moisture range. Partial reduction of PME activity (28%) delayed undesirable textural changes in IM figs rehydrated at 80°C for 16 min. The heat treatment did not cause a considerable reduction in microbial load. However, the addition of 2.5% H2O2 to the rehydratlon medium at 80°C reduced the initial total mesophilic aerobic count of figs by at least 90% and turned the figs from a brown color to a desirable and stable yellow-light brown. The in situ fig catalase remains after rehydration at 80°C. Thus, by reducing the contact period of figs with H2O2 or by pureeing figs, it is possible to eliminate residual H2O2 and to obtain safe and SO2-free light-colored fig products.Article Citation - WoS: 38Citation - Scopus: 43Degradation Kinetics of Anthocyanins From Sour Cherry, Pomegranate, and Strawberry Juices by Hydrogen Peroxide(John Wiley and Sons Inc., 2002) Özkan, Mehmet; Yemenicioğlu, Ahmet; Asefi, N.; Cemeroglu, BekirDegradations were studied at different hydrogen peroxide (H2O2] concentrations (9.31 to 27.92 mmol. L-1] over a range of 10 ° to 30 °C. Degradation of anthocyanins by H2O2 was described by first-order function. Comparison of t1/2 values revealed that sour cherry anthocyanins were the most resistant to H2O2, followed by pomegranate and strawberry anthocyanins. Thus, the removal of residual H2O2 from the juice contact surfaces of aseptically packaged strawberry juices should be controlled more carefully to prevent anthocyanin degradation. Respective Ea values were between 9.4 to 11.1, 9.5 to 11.4, and 11.4 to 12.2 kcal.mol-1; and Q10 values between 1.59 to 2.22, 1.62 to 2.05, and 1.76 to 2.36 for strawberry, sour cherry, and pomegranate anthocyanins.Article Citation - WoS: 8Citation - Scopus: 9Effect of Hydrogen Peroxide on Sour Cherry Anthocyanins(Hindawi Publishing Corporation, 2000) Özkan, Mehmet; Yemenicioğlu, Ahmet; Çıtak, Bahar; Cemeroğlu, BekirDegradation of sour cherry anthocyanins was studied at different H2O2 concentrations (0.233-11.63 mmol.L-1) over the temperature range of 20-55C. Degradation reaction fitted to a first order kinetic model progressed very rapidly even at low H2O2 concentrations. Thus, the t1/2 values at 20C varied between 111-20 h in the concentration range of 0.233-2.327 mmol.L-1 H2O2. The degradation of anthocyanins occurred at a faster rate with increasing temperature at 5.82 and 11.63 mmol.L-1 H2O2 concentrations. Between 25-55C, activation energies (Ea) were 9.53 and 10.60 kcal.mol-1 for 5.82 and 11.63 mmol.L-1 H2O2 concentrations, respectively. Higher Ea value at 11.63 mmol.L-1 H2O2 concentration indicated that the effect of temperature increased at higher H2O2 concentrations. A quadratic relationship (y = -0.0031x2 + 0.0218x + 0.0008, R2 = 0.996) was found between the degradation rates at 20C and H2O2 concentrations of 0.233-2.327 mmol.L-1. According to this equation, k of 1.12 × 10-3 h-1 and t1/2 of 26 days at 20C may be expected at 0.5 ppm (0.0147 mmol.L-1) H2O2 concentration, i.e., the max. allowable H2O2 level by FDA in the finished food packages.