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    Antioxidant properties, chemical composition and nutritional value of Terfezia boudieri (Chatin) from Turkey
    (Sage Publications Ltd, 2012) Dundar, A.; Yesil, O. Faruk; Acay, H.; Okumus, V.; Ozdemir, S.; Yildiz, A.
    Our objectives were to investigate the chemical composition, nutritive value and antioxidant activity potentials of Terfezia boudieri Chatin collected from different areas from Southeast of Turkey. The amounts of energy, protein, fat, carbohydrate, crude fibre, moisture and ash were 34.00-65.00 (kcal/100 g), 1.40-2.73, 0.86-1.71, 4.84-11.60, 80.86-90.33 (g/100 g, f.w.) and 1.02-1.98 g/100 g dry mass, respectively. Fatty acids and amino acids analyses revealed that linoleic acid and glutamic acid were, respectively the most abundant. Among the essential amino acids leucine was the highest amount and this was followed by threonine. Magnesium was the most abundant element with a concentration value of 182.30 mg/100 g dry mass. T. boudieri exhibited excellent antioxidant activity when compared with standard compounds. In total antioxidant and chelating effect on ferrous ions activity T. boudieri showed the highest activity against the standards. Additionally, at all studied tests antioxidant activity of the mushroom increased with increasing concentration. The total phenolic content of T. boudieri was found as 8.45 mg/g.
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    Isolation and characterization of ?-Amylase obtained from thermophilic Anoxybacillus sp
    (Wiley-Blackwell, 2010) Ozdemir, S.; Fincan, S.; Bekler, F. Matpan
    [Abstract Not Available]
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    Preparation, spectral studies, theoretical, electrochemical and antibacterial investigation of a new Schiff base and its some metal complexes
    (Elsevier Science Bv, 2014) Ilhan, S.; Baykara, H.; Seyitoglu, M. S.; Levent, A.; Ozdemir, S.; Dundar, A.; Oztomsuk, A.
    A new Schiff base ligand, 1,6-Bis(2-(5-bromo-2-hydroxybenzylideneamino)-4-chlorophenoxy)hexane was synthesized. Some Schiff metal complexes of the new Schiff base were prepared by the reaction of some metal salts and the Schiff base. The complexes are non-electrolytes as shown by their molar conductivities (Lambda M). The structures of metal complexes are proposed from elemental analysis, FT-IR, UV-vis, magnetic susceptibility measurements, molar conductivity measurements, mass spectra and thermal gravimetric analysis. In addition theoretical H-1 NMR, HOMO-LUMO studies of the ligand; antimicrobial and cyclic voltammetric studies of the compounds were also carried out. In this study antioxidant and antibacterial activities of the compounds were examined via in vitro methods. (C) 2014 Elsevier B.V. All rights reserved.
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    Purification and characterization of thermostable ?-amylase from thermophilic Anoxybacillus flavithermus
    (Elsevier Sci Ltd, 2014) Fincan, S. Aguloglu; Enez, B.; Ozdemir, S.; Bekler, F. Matpan
    This study reports on the purification and characterization of thermostable alpha-amylase (alpha-1-4 D-glucan glucanohydrolase EC 3.2.1.1) from a newly isolated Anoxybacillus flavithennus. A. flavithermus was used, which was isolated from hot water springs of Omer, Afyonkarahisar, Turkey. The gram-positive, spore-forming, motile, moderately thermophilic bacteria were found to be a strain of A. flavithermus analysed by 16S rRNA comparison. The optimal conditions for bacterial growth were determined to be at 20th h, 55 degrees C and pH 6.0. Maximum alpha-amylase activity was obtained at 55 degrees C at pH 7.0 after 24h of incubation. Thermostable alpha-amylase from A. flavithermus was purified by 70% (NH4)(2)SO4 and ion-exchange chromatography (5.2-fold; 65.8% yield). The molecular weight of alpha-amylase was 60 kDa, as estimated by sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE). The alpha-amylase hydrolyzed soluble starch at 55 degrees C with K-m: 0.005 mM and V-max: 3.5 mu mol min(-1). (C) 2013 Elsevier Ltd. All rights reserved.