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In this study, the role of roasting on the total phenol, antioxidant capacity, phenolic constituents and fatty acid profile of the grape seeds was investigated. Total phenolic and flavonoid quantities of the grape seeds roasted in microwave (MW) and conventional oven (CO) systems were recorded between 673.57 (control) and 713.57 (MW) to 7121.67 (MW) and 7791.67 mg/100 g (CO), respectively. Antioxidant activities of the grape seeds varied between 6.57 (MW) and 7.24 mmol/kg (control). Catechin and rutin quantities of the grape seeds were recorded to be between 435.30 (CO) and 581.57 (control) to 94.94 (CO) and 110.53 mg/100 g (MW), respectively. While gallic acid amounts of the seed samples are established between 21.06 (control) and 101.79 (MW), quercetin values of the grape seeds were assigned to be between 56.59 (control) and 77.81 mg/100 g (CO). In addition, p-coumaric acid and resveratrol quantities of the grape seeds were recorded between 15.43 (control) and 22.98 (CO) to 12.50 (CO) and 29.57 mg/100 g (MW), respectively. The main fatty acids in oil samples were linoleic, oleic, palmitic and stearic acids in decreasing order. Linoleic and oleic acid values of the oils provided from grape seeds were recorded to be between 72.75 (control) and 73.33% (MW) to 14.79 (CO) and 14.87% (MW), respectively. It was observed that the element results related to the grape seed differed based on the roasting type when compared to the control. The most abundant elements in the grape seed were K, P, Mg, S, Na, Fe, Ca, Zn, and K and P amounts of the grape seeds were reported to be between 6706.93 (MW) and 7089.33 (control) to 2764.27 (CO) and 2927.97 mg/kg (control), respectively. It is thought that it would be beneficial to add grape seeds to foods as an ingredient by taking into account these phytochemical components as a result of the applied heat treatment. [ABSTRACT FROM AUTHOR]

In this study, the effect of roasting process on oil, antioxidant activity, total phenol, flavonoid, carotenoid and phenolic constituents and fatty acid compositions of pumpkin (Cucurbita spp.) seeds and oils was investigated. The oil yields of "Topak" and "Sivri" pumpkin seeds were assessed to be between 47.41 (control) and 51.02% (oven) to 45.29% (control) and 48.56% (microwave), respectively. Total phenolic, total flavonoid quantities and antioxidant capacities of the "Topak" and "Sivri" pumpkin seeds roasted in the oven were higher than the bioactive compounds and antioxidant activities of pumpkin seeds roasted in the microwave. In addition, the oil, total phenol, total flavonoid quantities and antioxidant activity values of "Topak" pumpkin seeds were higher when compared to the results of "Sivri" pumpkin seeds. Gallic acid quantities of "Topak" and "Sivri" pumpkin seeds were recorded to be between 2.13 (microwave) and 8.53 mg/100 g (oven) to 3.35 (microwave) and 8.83 mg/100 g (oven), respectively. Oleic acid quantities of "Topak" and "Sivri" pumpkin oils were assayed to be between 37.79 (control) and 38.55 (microwave) to 35.32 (microwave) and 35.67% (control), respectively. Linoleic acid quantities of "Topak" and "Sivri" pumpkin seed oils were assessed to be between 42.74 (microwave) and 43.09 (control) to 44.78 (oven) and 45.24% (microwave), respectively. While the oleic acid content of roasted "Topak" pumpkin oils was higher than the control, the oleic acid content of "Sivri" pumpkin oil was lower. [ABSTRACT FROM AUTHOR]

In this study, the effect of fermentation on the oil and bioactive component, pH and acidity values of the brine, antioxidant activity values, phenolic constituents, fatty acid profile and biogenic element quantities of fresh almond kernels fermented in two different brine concentrations (5 and 10%; salt:water/w:v) were examined. pH and total acidity values of 5 and 10% brines at the end of fermentation were determined as 6.32 and 0.36% and 5.59 and 0.54%, respectively. An opposite relationship was observed between pH and acidity of the brine. Total phenol and flavonoid contents of fresh and fermented almonds varied between 15.90 (5% brine) and 64.23 mg gallic acid equivalent (GAE)/100 g (fresh almond) to 170.43 (5% brine) and 285.29 mg/100 g (fresh almond), respectively. The dominant phenolic constituents of fresh and fermented almonds were catechin, 3,4-dihydroxybenzoic acid, cinnamic acid and kaempferol. Oleic and linoleic acid quantities of the oils provided from fresh and fermented almond kernels were assigned to be between 63.26 (fresh almond) and 68.84% (5% brine) to 23.10 (5% brine) and 26.83% (fresh almond), respectively. It was observed that almond samples were rich in potassium, followed by P, S, Ca, Mg, Zn, Fe, Mn and B in decreasing order. Protein contents of fresh and fermented almond samples varied between 21.62 (10% brine) and 27.37% (fresh almond). According to these results, consuming fresh almonds with high phytochemical properties in fermented form will create a different consumption branch of almonds. [ABSTRACT FROM AUTHOR]

In this study, the role of boiling and roasting on chemical properties, fatty acid compositions, polyphenols and mineral contents of peanut kernels provided from Mersin (Silifke) province in Turkey was investigated. The oil yields of peanut kernels treated were specified between 48.92% (boiled) and 52.93% (oven roasting). While total phenolic quantities of raw, boiled and roasted-peanut kernels were assessed between 71.98% (boiled) and 178.81 mgGAE/100 g (raw(control)), total flavonoid quantities of treatedpeanut kernels were found to be between 120.36 (boiled) and 530.36 mgQE/100 g (control). The antioxidant activities of peanut kernels ranged from 2.66 (microwave roasting) to 3.90 mmolTE/kg (control). The phenolic constituents of peanut kernels are sensitivities to heat treatment. The maximum reduction in the phenolic compounds of peanut kernels was determined in the peanut kernels roasted in the microwave and oven roasting systems, and followed by the boiled process in decreasing order. Also, while oleic acid quantities of raw, boiled and roasted-peanut kernel oils are determined between 54.06% (boiled) and 57.22% (microwave roasting), the linoleic acid quantities of the oils of peanut kernels treated were specified between 25.18% (microwave roasting) and 27.33% (boiled). The composition of the oil of the peanut kernels roasted in microwave has highly increased (except palmitic and linoleic acids) according to the control. The macro elements found at the highest amounts in raw, boiled and roasted-peanut kernels were P, K, Ca, Mg, S and Na. The most available as micro element has been Fe and Zn. Heat treatments such as roasting and boiling not only change the visible rawness of peanuts, but they can also subsequently cause chemical changes in peanut kernels. [ABSTRACT FROM AUTHOR]

In this study, the influence of fermentation and different drying techniques on the bioactive components, antioxidant activity, phenolic components, fatty acids, nutrients and sensory characteristics of fresh and processed jalapeño peppers was investigated. At the end of the fermentation, the pH, acidity and salt values of the brine were determined as 3.38, 0.09% and 6.02 g/100 mL, respectively. The oil results of pepper samples were found between 2.0% (microwave and air) and 2.60% (oven). Total carotenoid and total phenolic amounts of fresh (control) and processed peppers (air, conventional, microwave and fermentation) were characterized to be between 3.38 (fermented) and 65.68 µg/g (air) to 45.81 (fermented) and 350.69 mg GAE/100 g (microwave), respectively. Total flavonoid quantities of fresh and processed pepper samples were defined to be between 14.17 (fresh) and 482.74 mg/100 g (microwave). 3,4-dihydroxybenzoic acid and catechin amounts in fresh and processed jalapeño peppers were defined to be between 0.43 (fermented) and 11.0 mg/100 g (microwave) to 1.36 (fermented) and 44.87 mg/100 g (microwave), respectively. The predominant fatty acids of pepper oils were palmitic, oleic and linoleic acid. The oleic acid amounts of fresh and processed jalapeño pepper oils were specified to be between 9.52% (air drying) and 29.77% (fermented), while the linoleic acid values of pepper oils vary between 10.84% (fermented) and 68.38% (air drying). The major elements of fresh and processed peppers were K, P, S, Ca, Mg, Fe and Zn in decreasing order. Protein amounts in fresh and processed jalapeño peppers were characterized to be between 8.59 (fermented) and 12.22% (oven). As a result of panelist evaluations, the most appreciated features (4.83 score) were the flavor, color and texture feature. [ABSTRACT FROM AUTHOR]

In the current study, we examined the effects of boiling cauliflower in a pressure cooker, conventional boiling, conventional heating, and microwave heating on the chemical components, total phenol, flavonoids, antioxidant capacity (DPPH test), phenolic compounds, and mineral contents of cauliflower florets to reveal the differences between these cooking methods. Cauliflower is generally consumed either boiled or cooked in dry heat. In this study, different boiling and dry heat cooking methods were tried to reveal the changes in phytochemical composition and protein and mineral contents of cauliflower florets. Depending on the cooking methods of the cauliflower florets, the total phenolic and flavonoid contents of the cauliflower florets were determined to be between 273.72 (conventional heating) and 731.01 mg GAE/100 g (microwave heating) and 142.02 (conventional heating) and 797.10 mg/100 g (conventional boiling), respectively. The antioxidant capacity results of cauliflowers were found to be between 8.30 (conventional heating) and 33.69 mmol/kg (fresh). Statistically significant differences were detected in the moisture, total phenol, total flavonoid, and antioxidant activity values of cauliflower depending on the cooking techniques applied (p < 0.05). The gallic acid and 3,4-dihydroxybenzoic acid values of fresh and cooked cauliflowers were identified to be between 10.93 (microwave heating) and 194.79 mg/100 g (boiling in pressure cooker) and 17.58 (conventional heating) and 145.80 mg/100 g (boiling in pressure cooker), respectively. In general, the lowest amounts of phenolic compounds were defined in cauliflower samples boiled with a conventional heating system, followed by cauliflower samples cooked with the microwave heating method. Considering the component amounts as a result of cooking, the highest phenolic component amounts were specified in the cauliflower sample cooked by boiling in a pressure cooker. The protein quantities of fresh and cooked cauliflowers were determined to be between 16.11 (fresh) and 19.79% (microwave heating). The K and S contents of fresh cauliflowers and cauliflowers cooked with different blanching methods were specified to be between 19,647.62 (conventional boiling) and 35,130.01 mg/kg (conventional heating) and 3196.54 (boiling in pressure cooker) and 5105.65 mg/kg (microwave heating), respectively. The K, Mg, S, Fe, Cu, Mn, and Zn results of cauliflowers cooked in an oven and microwave were higher than those cooked using the control and boiling methods. [ABSTRACT FROM AUTHOR]

Summary: The total carotenoid amounts of the caper young shoot and buds debittered by sonication in brine, NaOH and tap water were reported to be between 19.99 (control) and 37.23 μg g−1 (water) to 4.36 (control) and 20.38 μg g−1 (NaOH), respectively. Total phenolic contents of sonicated caper young shoot and buds in brine, NaOH and tap water were specified to be between 34.96 (NaOH) and 299.84 mg gallic acid equivalent (GAE)/100 g (control) to 45.04 (NaOH) and 373.12 mg GAE/100 g (control), respectively. Radical scavenging activity values of sonicated young shoots were measured between 1.26 (NaOH) and 7.58 mmol trolox equivalent (TE) kg−1 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) (control). In addition to DPPH, antioxidant activity values of sonicated caper young shoot and buds were measured to be between 2.06 (NaOH) and 17.72 Ferric reducing antioxidant power (FRAP), mg g−1 (control) to 1.70 (NaOH) and 13.44 FRAP mg g−1 (control), respectively. Kaempferol quantities of sonicated caper young shoot were identified between 40.08 (control) and 53.83 mg/100 g (Brine). In general, the most reduction in phenolic components was observed in caper young shoot and buds sonicated in NaOH solution. The phenolic components of the caper young shoot and buds sonicated in different solutions showed changes on the solution type when compared to the control. [ABSTRACT FROM AUTHOR]