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Articles by Sait Bulut
Total Records ( 2 ) for Sait Bulut
  Mehmet Karacali , Sait Bulut , Muhsin Konuk and Kemal Solak
  The seasonal variations of fatty acids compositions in the muscle, liver, and ovarian tissues of mirror carp (Cyprinus carpio) living in Örenler Dam Lake were determined by using gas chromatography. The results obtained were subjected to statistical analyses by employing SPSS software and p < 0.05 was accepted as significant value. In the statistical analyses, multiple comparisons tests were performed. The results showed that monounsaturated fatty acids levels were found to be higher than that of polyunsaturated fatty acids and saturated fatty acids in all seasons. Palmitic and stearic acid levels were the highest in ovaries (19.95% in winter and 7.79% in summer, respectively). Oleic and palmitoleic levels were at the highest levels in liver tissues (34.53% in summer and 18.37% in winter, respectively). Docosahexaenoic (C22:6?3, DHA), eicosapentaenoic (C20:5ω3, EPA), eicosatrienoic acid, and arachidonic (C20:4ω6, AA) levels were at the highest level as 17.27, 2.54, and 8.41% in ovaries in the winter and 6.37% in muscle tissues in the spring, respectively. ω3/ω6 ratios were 0.62–0.98 in muscle, 1.54–2.82 in the liver, and 2.82–3.89 in the ovaries. From the point of total fatty acid variations, the highest variations were observed as follows: muscle in spring (26.73%), liver in winter (33.85%), and ovaries in winter 36.38%.
  Sait Bulut , Levent Akkaya , Veli Gok and Muhsin Konuk
  Kaymak and butter are traditionally produced from cream of cow or buffalo milk and consumed as Turkish dairy products. About 16 Organochlorine Pesticide (OCP) residues in kaymak and butter marketed in Afyonkarahisar province of Turkey were analyzed by gas chromatography technique. The results showed that kaymak and butter samples were contaminated with 13 and 15 OCPs, respectively. The amount of total OCPs was determined as 672.46 ng g-1 in kaymak and 308.95 ng g-1 in butter samples. The gas chromatography results indicated that three OCPs [(Beta-HCH (90.01 ng g-1), Aldrin (528.04 ng g-1 ) and Endrin (7.31 ng g-1 )] in kaymak and five OCPs [(Beta-HCH (214.18 ng g-1 ), Heptachlor (10.38 ng g-1 ), Aldrin (12.34 ng g-1 ), Dieldrin (12.69 ng g-1) and Endosulfan Sulfate (8.08 ng g-1 )] in butter were found to exceed the accepted level set by the EU Codex. Overall, OCP residues of kaymak and butter could be a potential risk for public health due to their extensive consumption.
 
 
 
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