Master Degree / Yüksek Lisans Tezleri

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Access Right: Embargoed AccessAuthor: search.filters.author.Yemenicioğlu, Ahmet

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  • Master Thesis
    Investigation of the biological health potency of fig stalk waste pectin for colon cancer cell growth and intestinal glucose absorption
    (Izmir Institute of Technology, 2022) Başer, Filiz; Güleç, Şükrü; Yemenicioğlu, Ahmet
    Higher intake of dietary fiber is correlated with reduced obesity-related disorders such as cardiovascular diseases and diabetes, improved gut health, and protection against colorectal cancer. Pectin comes from plant cell walls and is mainly composed of galacturonic acid units branched with neutral sugars that provide bioactive and functional properties. Pectin has long been appreciated in the food industry due to its viscous structure and gelling properties. Dietary pectin as a soluble fiber is linked with cancer and metabolic health. Anti-cancer activity of pectin is promising in multiple types of cancer in humans and animals by inducing cellular apoptosis and inhibiting tumor metastasis. Soluble dietary pectin regulates blood glucose levels, sparking interest in diabetes prevention and treatment. Fig stalk waste was used as an unconventional pectin source in the present study, providing a promising green option. The health benefit of fig stalk waste pectin (FSWP) was investigated in terms of colon cancer cell growth and intestinal glucose absorption. The inhibitory effects of FSWP on colon cancer Caco-2 cells were further confirmed with cell cycle analysis and apoptotic cell death. Intestinal glucose absorption was modeled with Caco-2 enterocyte uptake and transport systems. FSWP inhibited 2-deoxyglucose uptake into Caco-2 cells and reduced glucose absorption as a food ingredient in the intestinal transport system. Taken together, FSWP has promising bioactivity against colon cancer and could be used as a functional food additive due to its inhibitory effect on intestinal glucose absorption.
  • Master Thesis
    Development of High Stability Antioxidant Emulsions Based on Citrus and Fig Pectins
    (Izmir Institute of Technology, 2022) Büyük, Miray; Yemenicioğlu, Ahmet
    In this thesis, stability and antioxidant activity of olive oil-in-water emulsions prepared with citrus pectin (CPEC) and pectins extracted from two fig cultivars (Sarılop: FPECn and Siyah Orak: FPECc) were evaluated in the presence of green tea (GTE) and grape seed extracts (GSE), and a basic monomeric flavonoid, (+) catechin (CAT). The emulsion stabilities of FPECn and FPECc between 0.125 and 1% (w/v) were comparable to those of CPEC. Control olive oil-in-water emulsions with 0.5% CPEC, FPECn or FPECc prepared without the addition of polyphenols lost 29 to 36% of their initial emulsion stability only within 1 day. The addition of GSE at 0.25 or 0.5% caused a considerable increase in the stability of emulsions prepared with CPEC at 0.5% (less than 10% loss in emulsion stability within 14 days) while GTE caused only a limited increase in the stability of CPEC emulsions. The CAT is the only polyphenol that caused significant increases in the stability of all pectin emulsions. In contrast, both GTE and GSE showed almost no effect in stability of FPECn and FPECc emulsions. The polyphenol added emulsions were characterized for their droplet size, zeta potential and viscosities. The CAT and GSE added emulsions showed significantly higher total phenolic content and antioxidant activity than GTE added emulsions during 14 days of storage. This thesis clearly showed that GSE and CAT stabilized CPEC emulsions, and CAT stabilized FPECn or FPECc emulsions have a great potential to develop novel antioxidant olive oil based functional foods.