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Chlorophyll b quantities of raw (control) and roasted rapeseed samples were specified to be higher than chlorophyll a. Additionally, total phenol, total flavonoid quantities and antioxidant activity (DPPH and FRAP assays) values of roasted powdered and whole rapeseed samples were observed to increase compared to the control. K232 and K270 values ​​of conventional oven roasted, ground and whole rapeseeds were slightly higher than the results in the microwave. The highest K232 value was observed in oil provided from the sample that was powdered and heat treated in conventional oven. The phenolic constituents of ground and whole rapeseeds were partially higher than those of their oils. The dominant fatty acids of the oils extracted from unroasted and roasted rapeseeds were oleic, linoleic, linolenic and palmitic acids in decreasing order. Oleic acid quantities of the oil provided from powdered and whole rapeseeds roasted in microwave and oven were defined as 62.00 and 61.97% to 61.48 and 62.06%, respectively. The main variables of PC1 for rapeseed were dedected as catechin (0.912), coumaric acid (0.840) and ferulic acid (0.733). [ABSTRACT FROM AUTHOR]

In this study, the effect of the application of salt water (brine), lye and caustic (NaOH) on salt content, acidity, pH in caper brine during fermentation was investigated. The total carotenoid quantity of the caper buds were assessed to be between 0.46 (lye) and 1.57 µg/g (hot water) on the 5th day, while the total carotenoid quantities of the buds on the 30th are found between 0.22 (normal water) and 0.94 µg/g (brine). The total carotenoid values of the caper buds on the 45th day were changed to be between 0.05 (hot water) and 0.75 µg/g (brine). The total phenol quantities of the buds on the 30th day were detected between 111.23 (caustic) and 194.48 mg GAE/100 g (hot water), while the total phenol quantities of the caper buds on the 45th day were assigned between 66.87 (lye) and 159.33 mgGAE/100 g (brine). The total flavonoid quantities of thecaper buds were assigned between 289.29 (lye) and 458.81 mg catechin equivalent (CE)/100 g (normal water) on the 45th day. The highest decrease in phenolic components during fermentation was detected in catechin, rutin and resveratrol. Fermented caper buds, whose bitterness was removed with normal water on the 45th day, received the most appreciation. At the end of fermentation, the buds whose bitterness was removed with soda water, normal and hot water, normal water and caustic were most appreciated in terms of color, smell, taste and hardness. [ABSTRACT FROM AUTHOR]

The moisture results, bioactive compounds, phenolic and mineral amounts of date fruits showed significant changes depending on package types, storage temperatures and fruit types. The moisture content of date fruits stored at -18 °C was higher than that of date fruits stored at other temperatures (5 and 25 °C). The highest moisture loss in date fruits was observed in fruits stored at 25 °C. The storage temperature with the highest total phenol amounts of the Khalas, Ruzeiz and Sukkari date cultivars was at 25 °C, followed by 5 °C and − 18 °C in decreasing order. The storage temperature and packaging types with the highest total flavonoid content of the "Ruzeiz" date variety were "open cardboard" and "sealed in plastic bag and stored in closed cardboard" at 25 °C. In general, the highest phenolic compounds were detected in "Khalas" date variety, followed by "Ruzeiz" and "Sukkari" varieties in decreasing order. While the most abundant macro element in date varieties was K, followed by P, Mg and Ca, the most abundant micro elements were Fe, and followed by Mn, Zn, B and Cu in decreasing order. The P, K, Ca, Mg, Fe, Zn and B results of the "Khalas" date variety stored at 25 °C were higher than those of the "Khalas" date fruits stored at other temperatures. [ABSTRACT FROM AUTHOR]

In this study, the effects of roasting chia seeds at different temperatures (90 and 120 °C) on total phenol, flavonoid, and carotenoid contents and antioxidant activities were examined. Additionally, the effects of different extraction methods on the phenolic components of chia seeds and the chemical properties and fatty acids of chia seed oils were investigated. Chia seed oil was extracted via Soxhlet without roasting as control, yielded 29.62%. The oils from seeds roasted at 90 °C and 120 °C had yields of 32.65% and 33.85%. The control oil had an acidity value of 4.70%. In comparison, the acidity values were 4.20% and 3.61% for the oils from seeds roasted at 90 °C and 120 °C. The total phenol result of the control sample was found to be 2.55 mg GAE/g, while the total phenol contents in Chia samples roasted at 90 °C and 120 °C are determined as 2.34 mgGAE/g and 2.14 mg GAE/g, respectively. Also, the flavonoid contents of the roasted chia samples (90 °C and 120 °C) were reported as 13.71 mgCE/g and 12.91 mgCE/g, respectively. It was observed that the application of roasting caused a decrease in quercetin and resveratrol values (p < 0.01). The highest antioxidant value (80.13%) was established in chia sample roasted at 90 °C. Quercetin, catechin, resveratrol, kaempferol and izorhamnetin were the main phenolic components of chia seeds. Other phenolic components such as syringic acid, p-cuoumeric acid, caffeic acid, and gallic acid were found at quite low levels. It was observed that of roasting application caused a decrease in quercetin and resveratrol values. The highest fatty acids in chia seeds were linoleic and linolenic acids. Linolenic and linoleic acid results of chia oils were recorded to be between 64.58 and 68.10% to 17.30 and 18.44%, respectively. The palmitic, stearic, oleic, linoleic and linolenic (except sonication) acid contents of the chia oils obtained by Soxhlet and sonication systems from roasted seeds were found high compared to the control. [ABSTRACT FROM AUTHOR]

The oil results of the scratched "Ayvalık" and "Gemlik" olive varieties on the 0th day of fermentation were determined between 50.01 (lye) and 67.57% (NaOH) to 57.35 (salt) and 72.95% (NaOH), respectively. The oil results of scratched "Ayvalık" and "Gemlik" olives on the 60th day of fermentation were determined between 61.04 (salt) and 64.03% (water) to 55.89 (salt) and 61.95% (NaOH), respectively. While the oil contents of "Ayvalık" and "Gemlik" olive cultivars that were scratched and crushed at the beginning of fermentation (0 day) were higher than the control, the oil results of whole olives were lower than the control. Significant changes were observed in the fatty acid compositions of olive oils depending on the olive variety and the bittering process (p < 0.01). The dominant fatty acids of the oils obtained from olives on the 0th and 60th days of fermentation were oleic, palmitic and linoleic acid. The fatty acid composition of the oils depending on the applied process and olive types differed at days 0 and 60 of fermentation. It can be said that on the 0th and 60th days of fermentation, the oleic acid results of olives of both varieties increased compared to the control. The oleic acid contents of the oils obtained from "scratched" olives of "Ayvalık" varieties at the beginning and end of fermentation varied between 70.10 (NaOH) and 71.66% (lye) to 64.91 (NaOH) and 71.51% (normal water), respectively. It can be seen that debittering processes significantly reduced the amounts of unsaturated fatty acids. In general, it has been observed that olive oils have higher oil contents and better fatty acid compositions. The oil content and fatty acid profile distributions of the olives, which give taste and flavor to the olives, must also be monitored before and after fermentation. Research work was carried out to investigate the oil results and fatty acid compositions of the oils obtained from "Ayval?k" and "Gemlik" olives debittered with different solutions and fermented. [ABSTRACT FROM AUTHOR]

While the oil result of pumpkin seeds increased with sprouting, it decreased with roasting. The phenolic and flavonoid results of pumpkin seeds were reported between 24.16 (control) and 215.01 mgGAE/100 g (germinated) to 57.14 (control) and 185.72 mg/100 g (germinated), respectively. Antioxidant capacity values of two different methods (DPPH and ABTS) were defined between 0.77 (control) and 4.34 mmol/kg (germinated) to 0.72 (roasted) and 1.90 mmol/kg (germinated), respectively. The results of the obtained phenolic component amounts showed significant differences depending on the treatments applied to the seeds (p < 0.05). The main dominant phenolic components detected in raw, sprouted and roasted pumpkin seeds were catechin, rutin, 3,4-dihydroxybenzoic acid and gallic acid. In general, phenolic component results of pumpkin seeds increased as a result of germination and roasting compared to control. The oils extracted from pumpkin seeds are rich in linoleic and oleic acids. While oleic acid results of the oils extracted from pumpkin seeds are reported between 31.22 (control) and 32.92% (germinated), linoleic acid results of pumpkin seed oils were recorded between 45.66 (germinated) and 48.81% (control). P and K results of pumpkin seeds were reported between 5938.44 (control) and 6788.28 mg/kg (roasted) to 2598.24 (germinated) and 2838.96 mg/kg (roasted), respectively. [ABSTRACT FROM AUTHOR]

The pH results of the brine was partially decreased during fermentation. Significant changes were not observed in the pH values of the brine from the beginning of the fermentation to the end of Ayvalık and Gemlik olives, where different methods were applied. In general, the salt content of olive brine of both varieties fluctuated depending on the fermentation time. When the total phenol results of the olive fruits were compared with the control, it was determined that there were significant differences between bitterness treatment processes and cultivars. The total flavonoid results of the control samples of "Ayvalık" and "Gemlik" olive varietis were reported as 1553.24 and 1252.38 mg/100 g, respectively. Total flavonoid results of whole fermented olives of both olive cultivars were plotted and found at higher levels than crushed fermented olives. The total carotenoid contents of fermented olives showed significant differences when compared to the control samples. In general, antioxidant activity values of olives that were debittered with brine, normal water and lye applied to both olive fruits were found to be at considerably higher levels than those treated with caustic. The sensory properties of fermented olives, whose bitterness is removed with lye, were highly appreciated. [ABSTRACT FROM AUTHOR]

The effect of several essential oils, plant extracts and packaging materials on oxidative stability of virgin olive oil during different storage times was investigated. The formation of free radicals, changing of color, development of rancid odor and taste are formed as a result of the oxidation of stored oils due to the effect of oxygen and light in the environment depending on the properties of the packaging materials used. As the storage time progressed, viscosity, color, free fatty acid, peroxide and K232 values were increased. The highest increase in K270 value was found in the first month whereas the value of p-anisidine was found to be maximum in the second and third months of storage. The highest acidity (1.91%) and discoloration were observed in the samples stored in the glass-pet bottle while the highest viscosity (99.80 mPa s), peroxide (12.00 meq O2/kg), K232 (0.73) and K270 (0.11) values are found in the samples stored in the tin. The highest free fatty acid values of samples stored in glass bottles, PET bottles and tin were detected in olive oils added rosemary. The peroxide values of the samples stored in glass and pet bottles decreased at 1st month and increased as the storage process progressed. [ABSTRACT FROM AUTHOR]

The increase in the oil yield of germinated (sprouted) tigernut tubers may be due to the decrease in protein, carbohydrate and mineral contents during the germination process. Antioxidant activity values of both sprouted and raw "Balyumru" tigernut tubers were found higher than those of results of sprouted and raw "Sarışeker" tigernut tubers. The phenolic compounds of tigernut tubers changed depending on variety and germination process. Generally, gallic (except raw "Balyumru"), 3,4-dihydroxybenzoic acid, (+)-catechin, 1,2-dihydroxybenzene, syringic acid, caffeic acid, rutin trhydrate, p-coumaric acid, trans-ferulic acid and apigenin-7-glucoside contents of raw "Sarışeker" and "Balyumru" tigernut tubers increased compared to sprouted tigernut tubers depending on germination process. The oleic acid amounts of sprouted and raw "Sarışeker" and "Balyumru" tigernut tuber oils were determined as 72.47% and 71.36–72.67 and 73.58%, respectively. Ca, K, Mg, Na and P were found at the highest levels in tigernut tubers. The oil and protein contents, fatty acid compositions, total phenol, antioxidant activity, phenolic compounds and the nutrients of raw and sprouted (germinated) "Sarışeker" and "Balyumru" tigernut tuber flours were investigated. [ABSTRACT FROM AUTHOR]

This correction notice is for an article titled "Debittering of 'Ayvalık' and 'Gemlik' olives with caustic, brine, and NaOH solutions affects oil content and fatty acid profiles at the beginning and end of fermentation" published in the Journal of Food Measurement & Characterization. The correction addresses an error in the Acknowledgements section, where the project number for King Saud University was incorrectly given as RSPD2023R1074 instead of RSPD2024R1074. The original article has been corrected. Springer Nature, the publisher, remains neutral regarding jurisdictional claims and institutional affiliations. The authors of the article are Isam A. Mohamed Ahmed, Mehmet Musa Özcan, Nurhan Uslu, Belal M. Mohammed, and Emad Karrar. [Extracted from the article]

Influence of enzymatic and SO2 treatments on the yield, physicochemical, functional, morphological, and colour properties of starches isolated from pearl millet (Ashana and Demby cultivars) was studied. The treatment conditions were; control (steeping for 24 h with 0.2% SO2), B (steeping for 7 h with 3 h in distilled water and 4 h in 0.1 M sodium acetate buffer pH, 4.5), S (steeping for 7 h with 3 h in distilled water and 4 h in 0.2% SO2), BE (steeping for 7 h with 3 h in distilled water and 4 h in 0.1 M sodium acetate buffer pH (4–4.5) + 250 mg pepsin) and BES (steeping for 7 h with 3 h in distilled water and 4 h in 0.1 M sodium acetate buffer pH, 4.5, + 250 mg pepsin + 0.2% SO2). The result showed that starch yield from the treatment BE, BES and S was significantly (p ≤ 0.05) higher than that of B and control treatments in both cultivars. From the micrographs studies, the hydrolytic effect of pepsin on protein matrix attached to the starch could be observed as holes created on the surface of starch granules. All treatments significantly (p ≤ 0.05) affected the amylose content and pH value of both starches, while the falling number and acidity were not affected (p ≥ 0.05) by these treatments compared to controls. Water absorption capacity and fat absorption capacity reduced significantly in all treated starches from the two pearl millet cultivars, while viscosity increased following treatments in both cultivars except treatment S (p ≤ 0.01). In conclusion, functional properties and yield of starch from both millet cultivars were improved by using a combination of enzyme and SO2 during wet milling process. [ABSTRACT FROM AUTHOR]

The results showed significant (P < 0.05) differences in biochemical components among different parts of white color fruit morphs (WCFM) and black color fruit morphs (BCFM). Among the tested parts of myrtle plants, the highest (P < 0.05) amounts of most biochemical components were observed in leaves. With view exceptions, BCFM leaves contain high (P < 0.05) amounts of phenolic, flavonoids, phenolic compounds, and minerals compared to WCFM leaves. The total flavonoids and phenolic contents were found in the ranges of 93.86 mg (stems) to 261.34 mg catechol/g (leaves), 101.67 mg (stems) to 376.82 mg catechol/g (leaves), 103.56 (fruits) to 224.57 mgGAE/g (leaves), and 138.21 (fruits) to 298.63 mgGAE/g (leaves) for WCFM and BCFM, respectively. The key fatty acids of WCFM and BCFM fruit oils were palmitic, stearic, oleic and linoleic acids. The major phenolic compounds and minerals of WCFM and BCFM were 1,2-dihydroxybenzene, 3,4-dihydroxybenzoic acid, (+)-catechin, syringic, gallic acid, apigenin 7 glucoside, rutin trihydrate, t-ferulic, caffeic acids, and Ca, K, Mg and Mn, respectively. [ABSTRACT FROM AUTHOR]

While peroxide values of roasted and non-roasted chia seed oils obtained by cold press changed between 3.65 (non-roasted) and 14.12 meqO2/kg (roasted), peroxide values of chia seed oils extracted by Soxhlet extraction system were determined between 2.17 (non-roasted) and 8.53 meqO2/kg (roasted). Total wax contents of chia seed oils ranged between 56.74 mg/kg (roasted seed oil obtained by cold press system) to 138.87 mg/kg (non-roasted seed oil extracted by Soxhlet extraction). The linolenic acid contents of roasted and non-roasted chia oils obtained by cold press and Soxhlet extraction systems varied between 66.24 and 67.84% to 64.98 and 66.75%, respectively. β + γ-Tocopherols contents of roasted and non-roasted chia seed oils from cold press and Soxhlet extraction systems were determined between 901.6 and 917.3 mg/kg and 795.6 to 857.1 mg/kg, respectively. The rosmarinic acid contents of non-roasted and roasted chia seed oils obtained by cold press system decreased from 2.17 to 1.28 mg/g (p < 0.05), while oil extracted from Soxhlet method showed slight increase from 2.67 to 2.92 mg/g in non-roasted and roasted seeds respectively. This study revealed that roasting and extraction methods had significant effects on the micro constituents of oil from chia seeds. Due to these properties cold presses and non-roasted can be recommended. [ABSTRACT FROM AUTHOR]