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Caper seed oil obtained by the soxhlet extraction had significantly (p <.05) higher acidity, peroxide content, viscosity, unsaponifiable matter, total phenolics, and antioxidant values than those of oils extracted by the cold‐press for all tested varieties. Cold‐pressed oil had significantly (p <.05) higher iodine and saponification values compared to oil extracted by the Soxhlet system. The oil obtained by cold‐press resulted in higher fatty acid levels for all samples as compared to Soxhlet extracts. The tocopherol contents of the oils extracted by cold pressing were higher than those of Soxhlet extracts, except γ‐tocopherol, which was significantly (p <.05) higher in the Soxhlet‐extracted oils for Capparisspinosa. For all varieties, the level of phenolic compounds was significantly (p <.05) reduced when the oil was extracted by the cold‐pressing system. In general and regardless of the extraction system, the type of variety was found to have a significant effect on all parameters measured. Practical applications: Caper plant grows at the most countries of Africa, Asia, and South European. Capers have very important roles for beneficial natural components in the food industry. Capers have very important roles for beneficial natural components in the food industry. There are a significant increase in the interest of bioactive compounds from plant products. Cold‐pressing procedure involves no heat or chemical treatments. Cold‐press technique is simple and environment‐friendly method. Solvent extraction, on the contrary, is a cost‐effective and fast method of oil extraction. [ABSTRACT FROM AUTHOR]

Disk diffusion method to determine antimicrobial activity of plant essential oils was used. While the essential oil extracted from oregano has a high effect on nine of our test microorganisms (75%), one of them had a medium effect and two of them had a weak effect in the test results. While the essential oil obtained from thyme was effective on VRE, MSSA, Escherichia feacalis, and Staphylococcus epidermidis, it was not effective on Salmonella enteritidis, Pseudomonas aeruginosa, and Candida albicans. The most effective essential oils on microorganisms were oregano, thyme, and lavandula oils. The essential oils were more effective to MSSA, VRE, E. feacalis, and S. epidermidis. In our study, we aimed to shed light on the beneficial use of herbal products for human health. The pandemic process has shown the importance of fight against pathogenic microorganisms. We believe that this study will contribute to conservation medicine. Practical applications: In recent years, plant products such as exytract, essential, oleoresin oil, etc. have become crucial due to the rapid resistance microorganisms have built to antibiotics. Essential oils have been generally used in cosmetics, medicine, and food industries. Also, the volatile compounds obtained from plants have antimicrobial, antifungal, and insecticidal effects. The antimicrobial activity of essential oil is fundamentally attributed to its main components, but the synergistic or antagonistic effect of a compound in the small percentage of the mixture must be taken into consideration. [ABSTRACT FROM AUTHOR]

Sesame (Sesamum indicum L.) is the most important oil seed crop that cultivated widely in many regions where several environmental conditions, agronomical practices, postharvest processes, and oil extraction approaches significantly influence the quality of sesame seeds oil. The combined effect of roasting treatment and growing conditions on sesame seeds and oil was scarcely studied, therefore, this study investigated the impact of microwave roasting on the physicochemical characteristics and bioactive properties of sesame seeds and oil. Microwave roasting treatment increased the antioxidant activity, total phenolic, oil content, p-anisidine and peroxide values, and tocopherol content of sesame seed samples to different enhancement magnitudes depending on sesame growing country and microwave roasting conditions. The treatment also increased L*, a*, and b* values and reduced the moisture content of sesame seeds compared to controls. The main fatty acids in oils extracted from sesame seeds obtained from different countries were oleic and linoleic acids. [ABSTRACT FROM AUTHOR]

In this study, the chemical composition, bioactive compounds, minerals, and fatty acid composition of grape pomaces from 10 varieties with seed and skin of several grape varieties were investigated. The varieties Ekşikara, Çalkarası, and Marcaş exhibited significantly (p <.05) higher content of total phenolics (127.18, 138.41, and 147.51 mg/100 g, respectively), with a concomitant higher antioxidant activity (95.47, 96.71, and 98.47%, respectively) than other varieties. The HPLC analysis of phenolic compounds showed that chlorogenic acid, protocatechin, synergic acid, and ferulic acid were major constituents of the varieties. In addition, protocatechin content was significantly (p <.05) higher in Marcaş variety (167.84 mg/g) and lower in Büzgülü variety (97.56 mg/g), the chlorogenic acid content was significantly (p <.05) high in Marcaş variety (296.51 mg/g) and low in Hönüsü variety (153.19 mg/g).The analysis of minerals content showed that Fe, P, Zn, and K were major minerals of the varieties. The analysis of fatty acids showed that the dominant fatty acids in varieties were linoleic, oleic, and palmitic acid. Practical applications: The grape industry residues are mostly solid and include stalks, pomace, and liquid filtrate. Bioactive substances extracted from grape residues can add nutritional value to food products for the improvement of dietary pattern and can help in reducing the risk of diseases such as degenerative tract diseases. Grape pomace had high phenolics because of incomplete extraction during the processing of wine. The residues of grape processing such as seeds and pomace constitute a cheap source for bioactive compounds that can be used as supplements or in the production of phytochemicals with economic advantage. In addition, grape pomace is a natural product rich in dietary fiber and polyphenols. [ABSTRACT FROM AUTHOR]

Abstract: The acid value of date seed oils were determined between 1.09 mg KOH/g (Taleese) and 1.44 mg KOH/g (Ghars). Iodine values of oil samples changed between 67.18 g I2/100 g (Allig) and 71.23 g I2/100 g (Deglet Nur) (p < .05). Oleic, linoleic, lauric, palmitic, myristic and stearic acids were the key fatty acids of date seed oils. Among fatty acids determined, oleic was the predominant fatty acid (39.7–49.7), followed by lauric (9.7–24.6%), myristic (7.3–12.8%), palmitic (7.8–14.2%), linoleic (6.2–17.3%) and stearic acids (1.3–4.9%) (p < .05). The predominant tocopherol was α‐tocotrienol (31.76–37.41 mg/100 g oil), followed by ɣ‐tocopherol (7.61–11.84 mg/100 g), ɣ‐tocotrienol (4.27–8.47 mg/100 g oil), δ‐tocopherol (1.13–2.81 mg/100 g), and β‐tocopherol (0.69–1.33 mg/100 g oil) (p < .05). While gallic acid contents of date seeds change between 2.43 (Boufgous) and 6.91 (Dore), syringic acid contents changed between 1.28 (Talees) and 4.86 (Adwi) (p < .05). In addition, catechin contents of date seeds changed between 2.86 (Dora) and 7.23 (Ghars). Practical applications: Date is an important plant in some countries. Date seed is a waste product of many date products such as pitted dates, date powders, date syrup, date juice, and date confectionery. The ground and roasted seeds are used as plain or mixed with coffee. In addition, date seeds are used for animal feed in the cattle, fish, sheep, camel, and poultry industries. Also, the date and their derivatives are rich in nutraceuticals, pharmaceuticals, and medicine. [ABSTRACT FROM AUTHOR]

Abstract: The objective of this study was to determine the total phenolic content, antioxidant activity, and radical scavenging effect of the seeds and seed oils of some Citrus fruits (mandarin, orange, and lemon) collected from different locations of Turkey on November in 2008 and 2009. The total phenolic content, antioxidant activity, and radical scavenging of citrus are 209.90–287.20 mg gallic acid equivalent (GAE)/kg, 1.24–2.04 mmol TE/kg, and 2.21–0.73 DPPH. IC50 of mandarin;198.40–230.40 mg GAE/kg, 1.49–1.83 mmol TE/kg, and 1.40–0.58 DPPH. IC50 of orange; 152.70–212.30 mg GAE/kg, 1.39–1.86 mmol TE/kg, and 2.35–0.66 DPPH. IC50 of lemon seeds, respectively. They are 71.12–87.00 mg GAE/kg, 0.39–1.21 mmol TE/kg, and 5.93–3.74 DPPH. IC50 of mandarin; 46.63–92.80 mg GAE/kg, 0.65–1.18 mmol TE/kg, and 8.02–2.05 DPPH. IC50 of orange; 63.41–92.51 mg GAE/kg, 0.50–1.56 mmol TE/kg, and 3.24–2.83 DPPH. IC50 of lemon seed oils, respectively. The parameter levels are found lower in Citrus seed oils then seeds. Practical Application: Citrus fruits are especially rich sources of important phenolic compounds. Antioxidants are the substances that delay the beginning of the oxidation. Phenolic compounds are widely distributed in fruits and vegetables and secondary metabolites which are synthesized in plants. Citrus seeds are a potential source for nutrients. Citrus seeds are important sources of oils. [ABSTRACT FROM AUTHOR]

Abstract: While antioxidant activity values of nongerminated peanut kernel extracts change between 46.58% (raw peanut) and 49.63% (oven), this values of germinated kernel extracts varied between 38.67 (oven) and 44.83 mgGAE/100 g (germinated). In addition, total phenolic contents of both nongerminated and germinated peanut kernels changed between 12.68 (oven) and 19.73 mgGAE/100 g (raw) and 23.81 (oven) and 41.62 mgGAE/100 g (germinated), respectively. p‐Hydroxybenzoic, vanillic, ferulic, quercetin, and p‐coumaric and cinnamic acids were the dominant compounds of both germinated and nongerminated peanut kernels. It was observed statistically differences in fatty acid composition of peanut oils (p < .05). The highest oleic acid contents (62.74%) were determined in nongerminated kernel oil roasted in oven. The contents of α‐tocopherol in nongerminated peanut ranged from 16.58 mg/100 g (oven roasted) to 18.64 mg/100 g (raw),while α‐tocopherol contents of germinated kernel oils change between 14.72 mg/100 g (microwave roasted) and 16.49 mg/100 g (germinated). Mineral contents of germinated peanut kernels decreased partially compared to nongerminated peanut kernels. Practical applications: Nut oils are receiving growing interest due to their high concentration of bioactive lipid components, which have shown various health benefits. Germination produced high phenolic content and antioxidant activities in lupin seeds. Phenolic compounds are generally secondary metabolite produced in plants, and they might be correlated to antioxidant activity, which has been shown to retain various biological benefits; microwave energy and conventional heating are currently being used for food processing operations, including cooking, drying, tempering, baking, pasteurization, and sterilization. [ABSTRACT FROM AUTHOR]

Abstract: This study was focused on the effect of microwave heating at different power (180, 360, 540, and 720 W) on phenolic compounds of methanol extracts of prickly pear seeds. The phenolic compositions of seeds showed a significant difference with roasting process compared with raw sample. The highest 1,2‐dihydroxybenzene (77.94 mg/100 g), syringic acid (21.26) and caffeic acid (19.47 mg/100 g) contents were observed in seed sample roasted at 720 W, while the maximum trans‐ferulic acid (16.89 mg/100 g) and quercetin (29.41 mg/100 g) amounts were determined in seed roasted at 360 W. Differences in phenolic compounds among different treatments were statistically significant (p < .05). In addition, syringic and trans‐ferulic acid contents of prickly pear seed extracts gradually increased depending on microwave heating degrees compared with control group. The most suitable phenolic components of the prickly pear seeds heated in different microwaves were detected at 360 W. Generally, microwave roasting at 180 and 540 W decrease the contents of phenolics. Practical applications: Microwave heating has certain benefits such as speed, energy economy, process control precision and reduced start up and shut‐down times. The food constituents depending on the characteristics of food product and other process variables can be affected by the microwave heating. In 16th century, prickly pear (Opuntia ficus‐indica) was spreaded from American continent to South European countries. About 30–40% of prickly pear is composed of seeds. Seeds are rich in nutritive values such as polyphenols, flavonoids, minerals, fatty acids, tocopherols, tannins, glutamic acid, aspartic acid, leucine, lysine, and arginine as major amino acids. Prickly pear fruits are consumed freshly together with their seeds, and important for consumer health due to the phenolic constituents of seeds. [ABSTRACT FROM AUTHOR]

In comparison with the initial values, acidity and 5-(hydroxy-methyl)-2-furaldehyde (HMF) values of all honey samples increased during storage. The total phenol contents of honey were decreased from 286.2 to 108.6 mg GAE/kg during 9 months of storage in white colored container. In addition, total phenol contents of honey sample stored in tin container ranged from 294.7 to 258.6 mg GAE/kg ( p < .05). While radical scavenging activity values of honey samples stored in amber colored container during storage are measured as 78.6 g/L, IC50, 77.9 g/L, IC50, and 76.1 g/L, IC50, these activity values were determined as 84.9 g/L, IC50, 80.7 g/L, IC50, and 75.2 g/L, IC50 in tin container ( p < .05), respectively. While acidity values of honey samples stored in white bottle range from 23.6 (3th month) to 25.7% (9th month), it varied from 20.6 (3th month) to 21.6% (9th month) in honey sample stored in amber colored container during storage. Practical applications Different honeys are produced in different parts of Turkey. The known honeys are pine, citrus, and chestnut honey. Various flower honeys are produced in these and other regions. HMF formation is considered as a bed result of storage and heating. [ABSTRACT FROM AUTHOR]

In this study, fatty acids, tocopherol contents, and phenolic compounds of the grape seed oils obtained with cold-pressed and soxhlet extraction systems from several grape seeds were investigated. Linoleic acid contents of cold-pressed oils varied between 59.61 and 72.13%. In addition, linoleic acid contents of oils obtained with soxhlet system changed between 58.51 and 71.17%. While α-tocotrienol contents of oil samples extracted with cold-pressed change between 13.21 and 34.71 mg/100 g, α-tocotrienol contents of oils obtained by soxhlet system in all grape varieties varied between 8.89 and 33.89 mg/100 g. In addition, while ɣ-tocotrienol contents of cold-pressed oils range from 15.47 to 39.95 mg/100 g, ɣ-tocotrienol contents of soxhlet extraction oils in all grape varieties were determined between 13.47 and 35.75 mg/100 g. Both systems' oils are rich in catechin, gallic acid, and chlorogenic acid. While catechin contents of cold-pressed oils change between 427.80 and 847.14 mg/kg, catechin contents of soxhlet extraction oils in all grape seeds ranged from 537.11 to 836.88 mg/kg. Practical applications Cold-pressed grape seed oil stands out as a suitable alternative to other commonly used vegetable oils because of its higher amounts of essential fatty acid, and many others bioactive compounds. Grape seed oil is being used in various fields such as cosmetics and cooking. Because the cold-pressing does not need both heat and chemical treatments, cold-pressed oils are being preferred for natural and safe food products by consumer. The consumption of vegetable oils rather than solid fats is crucial to maintaining health. As known, grape seed oil is an environment friendly oil due to a by-product of wine and grape juice-making processes. [ABSTRACT FROM AUTHOR]

The palmitic acid contents of control groups varied between 22.96% (duck) and 25.09% (hen), while that of boiled egg oils are found between 22.93% (duck) and 23.72% (quail). Oleic acid contents of control group oils changed between 43.04% (quail) and 64.91% (duck) while that of boiled egg oils vary between 43.18% (quail) and 64.17% (duck). Linoleic acid contents of control groups and boiled egg oils changed between 4.34% (duck) and 23.24% (quail) to 5.31% (duck) and 19.81% (quail), respectively. While DL‐α‐tocopherol contents of raw (control) egg oils change between 16.92 mg/100 g (hen) and 26.16 mg/100 g (quail), DL‐α‐tocopherol contents of boiled egg oils were found between 20.47 mg/100 g (hen) and 72.26 mg/100 g (quail). β‐Tocopherol contents of raw egg and boiled egg oils were determined between 8.46 mg/100 g (hen) and 10.41 mg/100 g (duck) to 9.10 (hen) and 13.25 mg/100 g (quail), respectively. γ‐Tocopherol contents of boiled egg oils changed between 3.27 mg/100 g (duck) and 7.43 mg/100 g (quail). Practical applications: Eggs are consumed as breakfast foods, preparation of home meal, and also used as food ingredients. Among eggs from birds, those from hen and duck are the most common and also highly nutritious. Recently, there is an increase in the demand of functional foods by consumers that can prevent several diseases. Egg yolk oils are rich in bioactive compounds like unsaturated fatty acids, pigments, and oil‐soluble vitamins. [ABSTRACT FROM AUTHOR]

This work aimed to evaluate the phytochemical properties of grape seeds and oils of autochthonous variety Blatina, regional variety Vranac and international varieties Merlot, Cabernet, and Muscat cultivated in Herzegovina province. It is estimated that total phenol contents and antioxidant activities of seed extracts ranged between 502.08 (Merlot)–693.33 mgGAE/kg (Blatina) and 86.68 (Muscat)–90.76% (Cabernet), respectively. The values for 1,2‐dihydroxybenzene and (+)‐catechin in seed extracts changed between 42.32 (Blatina)–450.16 mg/100 g (Muscat) and 56.52 (Cabernet)–960.00 mg/100 g(Vranac), respectively. Linoleic and oleic acid contents of grape seed oils were between 61.30 (Cabernet)–67.84% (Merlot) and 19.87 (Merlot)–24.53% (Blatina), respectively. γ‐Tocopherol contents of seed oils were in the range of 1.84 (Cabernet and Blatina)–2.04 mg/g(Merlot). The P and K mineral contents of seeds varied from 3,731.0 (Blatina) to 4,309.3 mg/kg (Muscat) and 10,033 (Cabernet) and 16,674 mg/kg (Blatina), respectively. Practical applications: In this paper, analysis of the grape seeds and oils are presented. Following grape varieties are grown in Herzegovina are analyzed: autochthonous variety Blatina, regional variety Vranac and international varieties Merlot, Cabernet, and Muscat. They are analyzed in terms of the total content of phenol, individual phenols, antioxidant activity, and minerals of grape seed extract. Grape seed oil was also examined for the content of tocopherols and fatty acids. The main interest in oil and seed are the high content of phenol, linoleic acid, and tocopherol used in the pharmaceutical. Based on the presented results it will be possible to compare characteristics of the grape seeds and oils of autochthonous, regional and international varieties. [ABSTRACT FROM AUTHOR]

The antioxidant activity of Hicaznar and 33 N 16Keben varieties changed between 32.213% and 68.492% and between 47.885% and 85.195%, respectively (p < 0.05). Gallic acid, 3,4‐dihydroxybenzoic acid, (+)‐catechin, 1,2‐dihydroxybenzene, and isorhamnetin were the key phenolic compounds of Hicaznar and 33 N 16Keben arils. While oil contents of Hicaznar aril change between 6.78% (control) and 9.71% (20 hr), oil contents of 33 N 16Keben aril varied between 7.19% (control) and 10.96% (control). Punicic was the predominant fatty acid in two pomegranate cultivar oils. While punicic acid contents of Hicaznar aril oil vary between 75.23 (20 hr) and 75.85% (control), punicic acid contents of 33 N 16Keben oil changed between 73.81 (20 hr) and 74.79% (control). ɣ‐tocopherol contents of Hicaznar aril oil are determined between 224.86 (20 hr) and 227.84 mg/100 g (control), ɣ‐tocopherol contents of 33 N 16Keben aril oil changed between 284.36 (20 hr) and 289.44 mg/100 g (control). Practical applications: Pomegranate is one of the most important fruits. For a long time the preservation is very difficult as fresh. The dried fruit should be rehydrated and its usefulness should be investigated. This form can be used as compost or fruit juice by rehydrating the dried product further. The change in the bioactive properties of the post‐drying product will also be demonstrated. [ABSTRACT FROM AUTHOR]

Date (Phoenix dactylifera L.) seed was roasted at 180, 200, and 220°C for 20 min, which resulted in 3.58%–7.04% moisture, 0.91%–1.04% ash, and 92.96%–96.42% dry matter in samples. The treated samples contained 8.60%–9.80% fat, 8.84%–14.09% protein, 0.14–1.59 µg/g carotenoid, and 525.35–595.83 mg GAE/100g total phenols. The antioxidant activity ranged from 06.66% to 47.58%. The color evaluation showed a decrease in L*, a*, and b* values with an increase in the roasting temperature. The dominant fatty acid in roasted seed was oleic acid (47.54%). Date seed is rich in minerals with 2.59–3.59 g/kg of K, 5.99–1.47 g/kg of Ca, and 1.33–1.66 g/kg of P. Phenolic compounds detected included (+)‐catechin, 1,2 dihydroxybenzene, 3,4 dihydroxybenzoic acid, quercetin, syringic acid, and gallic acid as dominant ones among 16 types. The sensory results also revealed that the roasted date can be utilized as coffee‐like hot beverage in addition to carrying additional health benefits. Practical applications: The date palm (Phoenix dactylifera L.) is one of the mankind's oldest cultivated plants. The date derivatives are rich in nutraceuticals and phytochemicals. Date seed is a good source of bioactive compounds such as phenolics with antioxidant activity. Due to functional properties, date seed can be used for different food and health applications. Roasting may serve as an important process for ensuring utilization of this date by‐product. The study reports the effects of roasting on different attributes of date seed and its utilization to prepare a coffee‐like drink. Such a report is of practical industrial importance and rarely investigated earlier. [ABSTRACT FROM AUTHOR]

In this study, changes in bioactive properties and phenolic compounds of different caper parts were reported. Total phenolic contents of C. ovata and C. spinosa plants varied between 175.35 mgGAE/100 g (fruit) and 518.4 mgGAE/100 g (small bud) to 143.58 mgGAE/100 g (fruit and 597.57 mgGAE/100 g (small bud), respectively. While total flavonoid contents of C. ovata parts vary between 9.12 mg/g (fruit) and 37.22 mg/g (small bud), total flavonoid contents of C. spinosa parts changed between 7.43 mg/g (fruit) and 62.39 mg/g (small bud). Antioxidant activity values of C. ovata and C. spinosa parts varied between 53.43% (sprout) and 76.40% (medium bud) to 50.51% (fruit) and 76.65% (medium bud), respectively. While (+) catechin contents of C. ovata parts change between 22.16 mg/100 g (fruit) and 149.13 mg/100 g (small bud), (+)‐catechin contents of C. spinosa parts varied between 65.50 mg/100 g (fruit) and 99.29 mg/100 (small bud). 1,2‐Dihydroxybenzene contents of C. ovata ranged from 33.4 mg/100 g (fruit) to 142.41 mg/100 g (small bud) while 1,2‐dihydroxybenzene contents of C. spinosa parts are found between 75.17 mg/100 g (fruit) and 127.32 mg/100 g (medium bud). Practical applications: Caper plant grows at the most countries of Africa, Asia, and South European. Capers have very important roles for beneficial natural components in the food industry. Caper buds and fruits are used for human nutrition. It is utilized to prepare salada as a culinary herb. Caper has pungent and bitter flavor, and are used as an appetizer with olives, cheese, and nuts. There are a significant increase in the interest of bioactive compounds from plant products. Curative and medicinal properties of capers are linked to the presence of bioactive compounds. [ABSTRACT FROM AUTHOR]

Abstract: Oil contents of samples were found low, and varied between 5.06 and 6.33%. In addition, crude fiber contents of seeds changed between 9.25 and 10.35%. Sugar compositions of fenugreek seeds changed according to locations. While fructose contents of seeds change between 1.62 and 3.06%, stachyose contents of samples ranged from 1.29 to 2.12%. While aspartic acid contents of fenugreek change between 2.65 and 3.31%, glutamic acid contents of samples were found between 3.79 and 4.82%. While linoleic acid contents of fenugreek seed oils change between 35.14 and 41.04%, linolenic acid contents of oils varied from 16.97 to 25.66%. Oleic acid contents of seed oils ranged from 11.8 to 19.93% (p < .05). Practical applications: Fenugreek seeds are rich in crude protein, sugars, amino acids, and fatty acid contents. The fatty acid profile was dominated by oleic, linoleic, and linolenic acids. Fenugreek has a great medicinal value, and its seed has some medicinal properties such as hypoglycemic, laxative, stimulant, carminative, stomachic, antibacterial, antioxidant, and diuretic. However, fenugreek shows high quantities of linolenic acid (16.99–25.66%) and gets into the drying oil category. Drying oil is any of several natural oils, which oxidize to form a tough, elastic film when exposed to the air. [ABSTRACT FROM AUTHOR]

In this study, the effect of different sonication times (10, 20, and 30 min) on oil yields, extracted by using soxhlet together with preultrasonic treatment, and fatty acid composition of seed/kernels were investigated. The sonication of samples for 30 min caused the highest increase in oil yield of hazelnut (from 62.38 to 63.60%) and black cumin (from 27.90 to 31.80%) ( p < .05). The appropriate sonication time for oil yield of peanut was 10 min, with the range of 51.50%. After sonication process, the dominant fatty acid contents of all samples showed a change and the major decrease in oleic acid amount of hazelnut (from 75.20 to 74.27%) and peanut oils (from 57.10 to 56.69%) and linoleic acid content of black cumin (from 58.38 to 57.50%) were determined when samples sonicated for 30 min ( p < .05). Sonication process caused a decreasing in black cumin oil, and the reduction increased with sonication time. Practical applications Ultrasound-assisted extraction method can be used as an alternative extraction method for conventional extraction. Ultrasonic-assisted extraction has some advantages as being efficiency, speed and using low temperatures, which prevents thermal damage. The ultrasound process enables to greater influence of solvent into the sample matrix and increases mass transfer. Thereby, the higher extract yield, almost 23%, provided with ultrasonic-assisted extraction in comparison to soxhlet extraction. [ABSTRACT FROM AUTHOR]

Grapes and their by‐products have drawn attention thanks to high antioxidant activities and phenolic compound contents. The antioxidant activity of fresh leaves varied from 84.46% (Palieri variety) to 88.46% (Narince variety). Fermentation process caused a reduction in antioxidant activity of brined and unbrined vine leaves, while an increase is observed in total flavonoid and phenolic contents of vine leaves (except unbrined leaves of Yapıncak variety). The maximum increase was determined in total flavonoid amount of brined leaves belonging to Yapıncak variety (867.11 mg/g) and also in total phenolic content of unbrined leaves of Cinsaut variety (1692.04 mg/100 g). In general, total carotenoid contents of fresh leaves were higher than the fermented leaves (except for unbrined Palieri variety). The main phenolic compounds of vine leaves were (+)‐catechin,1,2‐dihydroxybenzene,3,4‐dihydroxybenzoic acid and trans‐ferulic acid. The amount of phenolic compounds was increased with fermentation process. It could be concluded that fermented vine leaves are a good source of flavonoids and phenolic acids. Practical applications: At the viticultural countries, mainly of the Mediterranean coast (Italy, France, Spain, Turkey, and Greece), have benefited from by‐products of wine, vinegar, grape juice, and "jam" (boiled grape juice). Brine leaf production is a preservation method that has been continuing for centuries in Anatolia. In Turkey, the production of brine leaves is increasing rapidly and in some regions grape income is put into the second plan. Brine vine leaves have become an important export product in recent years. Brine leaf is a fermented product obtained by the biochemical change of carbohydrates, proteins, and other organic substances in the composition of fresh vine leaves by microorganisms and, especially lactic acid bacteria. [ABSTRACT FROM AUTHOR]

Total phenolics, β‐carotene, and ascorbic acid contents of cactus fruits varied between 490.74 and 932.87 mg/100 g, 40.93 and 130.76 µg/kg, and 124.82 and 240.25 mg/kg, respectively. K and Ca values of prickly pear fruits changed between 1,908.10 and 3,981.90 mg/kg, and 136.79 and 1,224 mg/kg, respectively. Amounts of gallic acid, 3,4‐dihydroxybenzoic acid, catechin, 1,2‐dihydroxybenzene, syringic acid contents of prickly pear fruit pulps ranged from 0.86 to 166.02 mg/kg, 2.17 to 4.75 mg/kg, 3.29 to 15.55 mg/kg, and 1.63 to 14.14 mg/kg, respectively. Palmitic, stearic, oleic, and linoleic acids values of seed oils changed between 11.22 and 11.77%, 2.97 and 3.23%, 13.61 and 15.46%, and 60.94 and 63.38%, respectively. Effect of location on seed oil, brixo, saccharose, raffinose, total phenolic content, β‐carotene, ascorbic acid values of prickly pear fruits and oleic acid, linoleic acid, erusic acid contents of seed oils is significant in p < 0.01 level. Practical applications: Prickly pears grown in limited quantities in Turkey can be used as fresh fruit, juice, jam, and marmalade due to rich in total phenol, phenolic constituents, mineral contents, and antioxidant activity. Because, 3,4‐dihydroxybenzoic acid, 1,2‐Dihydroxybenzene, gallic acid, catechin, quercetin, resveratrol, isorhamnetinreadily absorbable carbohydrates, minerals, vitamin C, and soluble fibers are main components of prickly pear fruits. Their seeds considered as waste material during fruit processing can be used as industrial oil due to fatty acid compositions. Prickly pear fruits due to mineral contents can provide tonic effect. [ABSTRACT FROM AUTHOR]

In this study, bioactive compounds, oil, sugar, fatty acid, and mineral contents of grape wastes (pomace, skin, and seeds) obtained from wine, grape juice, and boilled grape juice production were investigated. Total phenol and tannin contents of grape by‐products varied between 31.2 mgGAE/g (molasses skin) and 98.97 mgGAE/g (wine seed); 96.93 mgTAE/g (grape juice pomace) and 138.67 mgTAE/g (molasses pomace), respectively. The highest (377.57 g/kg) and lowest (20.00 g/kg) total sugars were determined in molasses and wine skin wastes, respectively. Epicatechin contents of samples were found between 439.67 mg/kg (molasses skin) and 3,444.57 mg/kg (molasses seed). The lowest and highest linoleic acids were determined in molasses skin oil (40.00%) and grape juice skin oil (51.10%). α‐Tocopherol contents of wine by‐product oils changed between 3.35 mg/kg (seed) and 6.42 mg/kg (pomace). The lowest and highest P contents were determined in molasses skin (17,563 mg/kg) and wine seed (29,634 mg/kg), respectively. Practical applications: The residue may represent from 13.5 to 14.5% at the total volume of grapes, and may reach 20%. The most abundant phenolic compound in wine pomace is anthocyanins concentrated in the skin, and flavonols present mostly in the grape seed (56–65% total flavonol). Grape is a phenol‐rich plant, and these phenolics are mainly distributed in the skin, stem, leaf, and seed of grape, rather than their juicy middle sections. Skins and seeds of grapes are produced in large quantities by the winemaking industry. These by‐products have become valuable raw materials due to their high content of polyphenols, tocols, and other macro‐ and micronutrients. Seed and skins of grape produced in large quantities by the wine making industry have become valuable raw materials for extraction of polyphenols. [ABSTRACT FROM AUTHOR]

The raw and roasted chia seeds were evaluated for different quality characteristics and their oil contents were found as 35.83% and 37.7%, respectively. Total phenol contents of raw and roasted chia seeds were observed as 3.07 and 3.43 mg GAE/g, respectively. Antioxidant activity values of chia seed extracts were analyzed as 4.24 (raw) and 3.31 µmol trolox/g (roasted seed). The most abundant individual phenolic compound was caffeic acid which was 31.14 mg/kg in raw and 35.46 mg/kg in roasted chia seeds. Omega‐3 or α‐linolenic acid was the main fattyacid detected in both raw and roasted chia seed oils followed by linoleic and oleic acids. Omega‐3 content of raw and roasted chia oils was observed as 60.22% and 60.36%. Among minerals, K contents of were 8903.7 and 8564.0 mg/kg and Ca contents were 7616.7 and 7582.0 mg/kg for raw and roasted chia seeds, respectively. The current study revealed that roasting had a significant (p < 0.05) effect on bioactive properties and mineral contents in chia seeds. Practical applications: Chia seed is an excellent source of dietary fat, protein, fiber, minerals, and polyphenols. Chia seed contains good oil quantity (25%–35%) and most of the fatty acids present in oil are polyunsaturated. Chia seeds contain significant amount of lipids, with omega‐3‐fatty acids accounting for about 60% of the total lipids. Roasting is one of the main operations usually applied to seeds and nuts and can cause various physicochemical changes. The current study explains the effects of roasting on various important quality attributes of chia seed and oil. [ABSTRACT FROM AUTHOR]

Abstract: The highest total phenol contents were found in olive leaves heated in microwave 540 W and athmospheric air. While the antioxidant activity of olive leaves heated in microwave 180 W change between 76.99% (Akdeniz Yerli) and 82.26% (Sarı Ulak), antioxidant activity values of leave samples heated in microwave 360 W varied between 81.20% (Yağlık) and 82.24% (Gemlik). The highest p‐coumaric acid (161.92 mgGAE/100g) and trans‐ferulic acid (3,276.09 mg GAE/100g) were determined in Akdeniz yerli olive leaves dried in microwave 360 W. In addition, the highest oleuropein content (1,104.66 mg GAE/100g) was found in Akdeniz yerli olive leaves in control group. The Ca contents of olive leaves dried in microwave 540 W vary between 12,300.34 mg/kg (Akdeniz Yerli) and 16,437.52 mg/kg (Sarı ulak), Ca contents of olive leaves dried in oven (70 °C) were changed between 10,188.19 mg/kg (Akdeniz yerli) and 16,801.42 mg/kg (Sarı ulak) (p < .05). Practical application: Olive oil is important for economic value. But, recently olive leaves were used as a medicinal plant in an infusion or decoction forms. Because, oleuropein is a phenolic compound of olive leave and its useful for human health. The best known oleuropein source is olive leaf. Drying process was affected on change of chemical and bioactive properties of plant materials. The drying process is important not only for the preservation of vegetable materials but also for the preservation of the nutritional value and the functional properties without deterioration. [ABSTRACT FROM AUTHOR]

Some physicochemical properties of the oil, crude protein, sugars, and amino acids of the leaves and seed meals of two Moringa species were determined and compared using Student's T-test. The oil properties and fatty acid composition were significantly (at either p ≤ .01 or p ≤ .05) varied between the two species. The sterols and tocopherols contents of the species oil differed significantly. Most of the sterols were not detected in Moringa oleifera oil. The sugars contents were significantly different between the two species. The protein contents of M. oleifera leaves and seed meals were significantly higher than those of Moringa peregrina. Compared with M. peregrina, the M. oleifera leaves and seed meals had significantly higher amounts of amino acids. The most concentrated amino acids in the M. oleifera leaves and seed meals were glutamic acid, aspartic acid and leucine whereas those in M. peregrina were threonine, serine, and proline. Practical applications Moringa seed kernels contain a significant amount of oil. Moringa leaves are a good human food and animal feed. Various parts of Moringa oleifera are incorporated into the traditional food of humans. The leaves of Moringa are a good source of protein, vitamin A, B, and C. The leaf of M. oleifera contains crude protein up to 25%. In many tropical and subtropical countries, various parts of M. oleifera (leaves, fruits, immature pods, and flowers) are incorporated into the traditional food of humans. [ABSTRACT FROM AUTHOR]