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Boletus edulis and B. pinophilus are commonly consumed edible species of Boletus spp. in Turkey, which are also exported to some European countries. In this study, twenty-three volatile compounds were determined with Headspace Solid-Phase Microextraction / Gas Chromatography / Mass Spectrometry (HS-SPME/GC/MS) in both B. edulis and B. pinophilus. 1- octen-3-ol (79.75), 2-octen-1-ol (13.18), 1-octen-3-one (2.52), (E)-2-octenal (1.21) in B. edulis and 1-octen-3-ol (55.97), 2- octen-1-ol (13.55), 3-octanone (7.43), (E)-2-octenal (6.79), 1-octen-3-one (5.80) and 1,7,7-trimethyl-heptan-2-one (2.04), 2- propenoic acid (1.95) and 1,3-octadiene (1.75) in B. pinophilus were identified as main volatile aroma compounds (%), respectively. The present study is the first report on the volatile constituents of B. edulis and B. pinophilus collected from Turkey.

BACKGROUND: We investigated the effects of iloprost and pentoxifylline on skeletal muscle ischemia-reperfusion injury in a rabbit model. METHODS: Forty New Zealand white rabbits were grouped into four. In Group 1, iloprost was continuously infused starting half an hour before the reperfusion following a 2-hour ischemia formed by abdominal aortic occlusion, and it was continued during the 4-hour reperfusion period. Group 2 was treated with pentoxifylline, and Group 3 received saline solution. Group 4 was the sham group. Malondialdehyde levels and edema scores in gastrocnemius muscle were evaluated. RESULTS: Edema score was significantly lower in Group 1 when compared with the control group (Group 1 vs Group 3, p=0.040; Group 2 vs Group 3, p=0.145; Group 1 vs Group 2, p=0.580). Malondialdehyde levels of the medicated groups were significantly lower when compared with the control group (Group 1: 60±11 nmol/g tissue, Group 2: 74±11 nmol/g tissue, Group 3: 95±10 nmol/g tissue; Group 1 vs Group 2, p=0.010; Group 1 vs Group 3, p

The present work aimed to develop nutritious and delicious tarhana soup for people who are especially sensitive to gluten. An edible mushroom, Lactarius deliciosus, was used in the gluten-free soup formulation instead of rice flour with different fortification ratios (0, 25, 50, 75, and 100%). Ash, protein, fat, mineral, acidity, water and oil absorptions, total phenolics, and antioxidant activities of gluten-free tarhana samples increased with the fortification of L. deliciosus in a dose-dependent manner, though the samples lost their lightness (L*), hue angle (H°), and chroma (C*) values. Total carbohydrate was calculated by subtracting the sum of crude ash, protein, and fat contents, and determined in the range of 64.31 - 78.51%. Potassium was the most abundant mineral found in samples, followed by calcium, and magnesium. Total polyphenols increased to 14,847.28 from 1,526.46 mg/kg gallic acid equivalent (GAE) for 100% fortification of L. deliciosus powder on dry weight basis (DWB). Antioxidant activity by ferric reducing antioxidant power (FRAP) assay (3.01 - 10.14 mmol Trolox equivalent, TE/kg DWB) was comparably higher than that with the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay (1.09 - 8.81 mmol TE/kg DWB). Gluten-free tarhana sample fortified with 25% L. deliciosus powder (DWB) had the highest sensory scores with respect to colour, taste, mouthfeel, and overall acceptability.