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In this study, the effects of roasting at different times in hot air and microwave oven on the bioactive properties, fatty acid compositions, mineral contents and phenolic components of pine nut kernels and oils were investigated. According to the results obtained, the moisture quantity of pine nuts generally decreased due to roasting. The lowest moisture content belongs to the sample roasted for 17 min in a microwave oven with 2.66%. Roasting processes on oil content gave positive results, and the sample that provides the highest content (48.4%) is the sample that was roasted for 7 min in hot air. Roasting processes increased the protein content in general, and the samples with the highest protein content were roasted in a microwave oven for 17 min (26.16%). When the ash content is examined, it has been determined that the oven and microwave oven roasting processes reduce the amount of ash. While the total phenol content of the kernels increased inversely with the roasting times, the total phenol content of the oils increased unevenly depending on the roasting times compared to the control sample. Gallic acid is the most frequently detected phenolic component in pine nut kernels and oils. The highest flavonoid content in the kernels was measured with 9 min roasting (12.81 mgqE /100 g) in the microwave oven, while roasting for 7 min in the oven gave the lowest value (7.86 mgqE /100 g). On the other hand, the highest value in oils with 20.6 mgqE /100 g belongs to the samples roasted in an oven for 7 min. In general, the antioxidant activity value of pine nut kernels roasted in an oven and microwave oven showed a partial increase compared to the control. The antioxidant activity values of the oils gave similar results and it was seen that the results were not affected by the roasting times. The most frequently detected minerals in pine nut samples were N, P, K, Mg, S, Ca, Fe, Zn, Mn, Cu and B, in decreasing order. The most abundant fatty acids in pine nut oils were linoleic and oleic acids, and roasting had a slight negative effect on the fatty acid composition. [ABSTRACT FROM AUTHOR]

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 salt amounts of the brine samples decreased significantly and the salt values of brines varied between 4.47 (with flower honey) and 6.08% (with citric acid) depending on the additives added. The pH values of the brines ranged from 4.14 (with citric acid) to 4.98 (with glucose), while the titration acidity values of brines were found between 0.35 (plain salt) and 0.49% (with citric acid). Total carotenoid amounts of raw and fermented caperfruits were reported between 0.55 (with glucose) and 20.24 µg/g (control (raw)). The total flavonoid contents of raw and fermented capers were recorded between 234.52 (with flower honey) and 963.57 mgQE/100 g (with plain salt added), while the antioxidant activities of raw and fermented caperfruits are found between 6.49 (control) and 7.99 mmol TE/kg (with salt added). The dominant phenolic components of raw and fermented caperfruits were catechin, rutin, 3,4-dihydroxybenzoic acid, and gallic acid. Palmitic, stearic, oleic, linoleic and linolenic acids are the abundant fatty acids of the oils. P, K, Ca, Mg, S and Na were the most abundant minerals in raw (control) and fermented caper fruits. While caper fruits fermented in brine with added citric acid were most appreciated, followed by brined (only salty), sugared and flower honey, pine honey and glucose added fruit samples in decreasing order. In this study, the effect of different additives (pine honey, flower honey, glucose syrup, citric acid and granulated sugar) into 10% brine and the desired composition properties and product qualities after 40 days of fermentation was investigated. Fermented caper fruits were also subjected to sensory analysis in accordance with their purpose, and the jury determined which of the caper fruits with additional additives was more delicious and high quality. [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]

The bioactive properties of the almond kernel cultivars were determined in the 10 min sonication period with the highest values being observed in the "Ferraduel" almond cultivar. While total phenolic contents of almond kernel extracts obtained by extraction for 10 min change between 10.97 mg GAE/100 g (Texas) and 106.25 mg GAE/100 g (Ferraduel), total phenolic contents of almond kernels extracted for 20 min were determined between 12.57 mg GAE/100 g (Nonpareil) and 103.54 mg GAE/100 g (Ferraduel). Oleic acid amounts of almond kernel oil samples extracted at 10 min changed between 37.84% (Texas) and 75.90% (Ferragnes) while the oleic acid amounts of almond kernel oils obtained by ultrasound-assisted extraction at 20 min sonication period vary between 70.76% (Texas) and 75.91% (Ferragnes). Also, while linoleic acid contents of almond kernel oils at 10 min are identified between 15.78% (Ferragnes) and 21.40% (Texas), linoleic acid amounts of almond kernel oils extracted by ultrasound-assisted extraction at 20 min changed between 16.02% (Ferragnes) and 21.52% (Texas). Gallic acid acid contents of almond kernel extracts at 10 and 20 min sonication period changed between 2.21 mg/100 g (Bitter almond) and 12.90 mg/100 g (Ferragnes), to 3.08 mg/100 g (Nonpareil) and 15.13 mg/100 g (Ferraduel), respectively. [ABSTRACT FROM AUTHOR]

This study was focused on investigation of phenolic compounds, total phenolic contents and antioxidant activities of some wild onions (Crocus chrysanthus (SDA1), Hyacinthella campanıslata (SDA2), Muscari armaniacum (SDA3), Ornithogalum armeniacum (SDA4), Gagea granatelli (SDA5), Hyacinthella heldreichii (SDA6), Muscari neglectum (SDA7), Ornithogalum lanceolatum (SDA-8). SDA-3 had the maximum total phenolic content, with the range of 88.19 mg/100 g, followed by SDA-1 (82.50 mg/100 g). SDA-1 (29.32%) exhibited the best antioxidant activity, followed by SDA-3 (27.92%). The major phenolic compound of SDA-3, SDA-4, SDA-5, SDA-6 and SDA-8 was (+)-catechin, with the ranges of 35.23, 30.76, 33.72, 44.42 and 50.85 mg/100 g, respectively. The dominant phenolic acid of SDA-1 (86.15 mg/100 g) and SDA-7 (22.07 mg/100 g) was determined as gallic acid. Additionally, SDA-2 contained the highest content of isorhamnetin (53.87 mg/100 g). Results indicate that the bulbs of studied plants are potential sources of phenolic compounds and their methanolic extracts have antioxidant activity. [ABSTRACT FROM AUTHOR]

In this study, the effect of microwave and conventional drying on antioxidant activity, phenolic compounds, mineral and total phenolic contents of date fruit meat (Silifke and Anamur) were determined. Both microwave (360, 540 and 720 W) and conventional (70, 90 and 110 °C) drying caused the reduction of phenolic compounds although there can not considerably variation in antioxidant activity of date flesh. Total phenolic contents of date flesh changed between 114.640 mgGAE/100 g (Silifke 540 W) and 133.484 mg GAE/100 g (Silifke 720 W) compared with control sample (156.128 mg GAE/100 g). While P contents of date fruit change between 86.00 mg/Kg (control) and 704.420 mg/Kg (360 W), P contents of Anamur samples ranged from 79.430 mg/Kg (Control) to 1288.780 mg/Kg (360 W). Mineral contents of date fruits dried in microwave oven were found higher than those of observed in conventional dried fruits (especially Ca and Mg contents of date fruits). [ABSTRACT FROM AUTHOR]