Search results for: Jale Çatak

Authors: Jale Çatak, Bayram Yılmaz, Mustafa Ozilgen

Abstract:

The second law muscle work efficiency is obtained by multiplying the metabolic and mechanical work efficiencies. Thermodynamic analyses are carried out with 19 sets of arms and legs exercise data which were obtained from the healthy young people. These data are used to simulate the changes occurring during aging. The muscle work efficiency decreases with aging as a result of the reduction of the metabolic energy generation in the mitochondria. The reduction of the mitochondrial energy efficiency makes it difficult to carry out the maintenance of the muscle tissue, which in turn causes a decline of the muscle work efficiency. When the muscle attempts to produce more work, entropy generation and exergy destruction increase. Increasing exergy destruction may be regarded as the result of the deterioration of the muscles. When the exergetic efficiency is 0.42, exergy destruction becomes 1.49 folds of the work performance. This proportionality becomes 2.50 and 5.21 folds when the exergetic efficiency decreases to 0.30 and 0.17 respectively.

Keywords: Aging mitochondria, entropy generation, exergy destruction, muscle work performance, second law efficiency.

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Authors: Sibel Uzuner, Jale Acar

Abstract:

Pomegranate and pomegranate juices (PJs) have taken great attention for their health benefits in the last years. As there is an increasing concern about potential health benefits of ellagic acid, it is of great interest to evaluate alterations in ellagic acid concentration of commercial PJs. The purpose of this study is to analyze total phenolic, free and total ellagic acid content of six commercial PJs sold in Turkish markets using HPLC. The results showed that some commercial PJs had markedly high total phenolic and ellagic acid content. Total phenolic substances of commercial PJs range from 796.71 to 4608.91 mg GAE/l. Free amount of ellagic acid in commercial PJs range from 27.64 to 111.78 mg/l. Samples are hydrolyzed with concentrated HCl at 93oC for 2 and 24 hour and influences of temperature and time parameters on hydrolization were investigated. Thermal processing for pasteurization increased ellagic acid via ellagitannins hydrolysis.

Keywords: Ellagic acid, ellagitannin, pomegranate juice, total phenolic compounds

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