Sağlık Bilimleri Fakültesi / Faculty of Health Sciences

Permanent URI for this collectionhttps://hdl.handle.net/11727/1402

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Author: search.filters.author.Turker, Perim Fatmasearch.filters.applied.f.language: search.filters.language.en_US

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    Modern And Traditional Cooking Methods Affect The Antioxidant Activity And Phenolic Compounds Content of Trachystemon Orientalis (L.) G. Don
    (Başkent Üniversitesi Sağlık Bilimleri Fakültesi, 2024-04-25) Demirel Ozbek, Yagmur; Saral, Ozlem; Turker, Perim Fatma
    Trachystemon orientalis (L.) G. Don is a medicinal plant with beneficial effects on human health. Its antioxidant and phenolic compound content is higher than most natural plants. This is the first study on the cooking of this consumed plant. This study investigated how different cooking methods and times affect the antioxidant activity and phenolic compound content of Trachystemon orientalis (L.) G. Don. The Folin-Ciocalteu method (FCR), ferric-reducing antioxidant power (FRAP), copper-reducing antioxidant capacity (CUPRAC), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity were used to evaluate the antioxidant activity and total phenolic content (TPC). Phenolic compounds were also determined by high-performance liquid chromatography (HPLC). Microwave cooking, stir-frying and sous vide increased TPC and antioxidant activity (p<0.05). Steaming decreased TPC and antioxidant activity (p<0.05). It was determined that the best cooking method and time was stir-frying for 15 minutes (TPC, CUPRAC and FRAP values 45.18 +/- 3.91 mg GAE/g DW, 15559.39 +/- 106.90 mmol Troloks/g DW and 555.10 +/- 24.05 mu mol Fe (II)/g DW, respectively). Raw Trachystemon orientalis (L.) G. Don was detected with caffeic acid (31.53 +/- 0.25 mg/100 g DW). New phenolic compounds (protocatechuic acid and p-coumaric acid) were formed by boiling, stir-frying, microwaving, and sous vide methods. In conclusion, regarding antioxidant activity and phenolic compounds of Trachystemon orientalis (L.) G. Don; the best cooking methods are microwave, stir-frying, and sous vide (p<0.05). The most wrong cooking method is steaming (p<0.05).
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    The Relationship of Food Literacy and Sustainable Consumption Behaviors with Anthropometric Measurements during the Covid-19 Pandemic Period: A Sample from Turkey
    (JOURNAL OF THE AMERICAN NUTRITION ASSOCIATION, 2024) Celik, Cansu; Turker, Perim Fatma; Caliskan, Hilal
    Aim: This study aimed to evaluate the impact of food literacy and sustainable consumption behaviors on nutritional status during the pandemic in Turkey.Methods: The study was conducted between May and July 2021 with a questionnaire delivered in a digital environment (social media, Twitter/Facebook/Instagram) to 200 volunteer adults aged 20-65. With this questionnaire form, sociodemographic characteristics, general information, and consumer behaviors of the individuals were obtained. Anthropometric measurements (height, body weight, body mass index (BMI), waist circumference, hip circumference, waist/hip ratio, and waist/height ratio) of the individuals were recorded online as self-report. The Self Perceived Food Literacy (SPFL) Scale was administered to measure nutritional literacy levels. To measure the sustainable consumption behaviors of the individuals, the Sustainable Consumption Behavior (SCB) Scale was administered.Results: We found that 87.2% of women and 40% of men had heard of sustainable nutrition before (p < 0.001). The mean total score of SCB was statistically significantly higher in women than in men (3.1 +/- 0.48 in women, 2.9 +/- 0.69 in men, p < 0.05). The mean score of SPFL was 3.31 +/- 0.275 in women, while it was 3.05 +/- 0.395 in men. There was a statistically significant relationship between SPFL mean scores and gender (p < 0.05).Conclusion: There was a statistically significant negative relationship between SPFL score and BMI, body weight, and waist/hip ratio. There was a statistically significant negative relationship between the SCB and waist/hip ratio. Food literacy and sustainable consumption behaviors are associated with anthropometric measurements. Sustainable nutrition, sustainable consumption behaviors, and food literacy should be considered as a whole. Trainings should be increased to raise awareness of individuals about food literacy.