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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 oil amounts of raw and roasted mustard seeds were reported between 12.05 (control) and 16.30% (oven). Total phenolic and flavonoid amounts of untreated (control) and roasted mustard seeds were recorded to be between 473.90 (control) and 569.96 mgGAE/100 g (oven) to 345.48 (control) and 479.76 mg/100 g (microwave), respectively. Antioxidant capacity results of untreated and roasted mustard seeds were determined to be between 6.71 (oven) and 6.97 mmol/kg (control). Total phenolic and flavonoid amounts of oven-roasted seeds were higher than those of control and microwave-roasted seeds. L* values of mustard seeds varied between 35.04 and 65.52. Heat treatment caused a decrease in L* values. The lowest L* value was observed in the sample dried in conventional oven. The quantitative values of gallic and 3,4-dihydroxybenzoic acids of mustard seeds were recorded to be between 8.47 (control) and 117.31 mg/100 g (microwave) to 2.16 (control) and 11.79 mg/100 g (microwave), respectively. Erucic acid values of the oils extracted from raw and roasted mustard seeds were reported between 41.38 (control) and 42.81% (microwave). Oleic and linoleic acid amounts of mustard oils differed between 26.06 (microwave) and 26.90% (control) and between 13.08 (oven) and 13.98% (control), respectively. The oven roasting system had the most effect on the element and protein contents of the seeds, followed by the microwave in decreasing order. As with the bioactive components of the seeds, the amounts of phenolic constituents of roasted mustard seeds increased significantly compared to the control. [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]

In this study, the effect of roasting times on bioactive compounds, antioxidant capacity, fatty acids, polyphenol and nutrients of amaranth seed and oils roasted in pan at 120 °C was investigated. Total phenolic and flavonoid results of the seeds of unroasted (control) and roasted-amaranth were recorded between 48.81 (6 min) and 231.35 mg GAE/100 g (15 min) to 64.29 (6 min) and 144.29 mg/100 g (15 min), respectively. Antioxidant activities of unroasted and roasted-amaranth extracts were recorded between 5.50 (control) and 12.78 mmol/kg (15 min). L* values of amaranth seeds ranged from 51.21 to 78.53. Roasting for 3 min and 6 min was increased the L* values of samples, while roasting for 9–12 min caused a decrease in L* values. Gallic acid results of amaranth seeds were identified between 21.94 (control) and 71.06 mg/100 g (15 min). The linoleic acid results of amaranth seed oils were reported between 44.24 (control) and 45.76% (12 min). The highest amounts of elements in roasted and unroasted amaranth seeds were P, K,Ca, Mg and S. In general, it was observed that both macro and micro-elements of amaranth seed samples increased with the application of heat treatment. However, microelement contents differed depending on the roasting time. In this study, the effect of thermal process times on total phenol, flavonoid, antioxidant activity, fatty acids, phenolic and minerals of amaranth seed and oils roasted in pan at 120 °C was investigated. [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]

This study was performed to compare the effects of brewing method (decoction and infusion), time (1–5 min), and also origin of coffee beans on antioxidant activity using DPPH, ABTS, FRAP methods, caffeine content and phenolic compounds by HPLC. Principal component analysis was used to determine the effective treatments on bioactive properties. Coffee brews prepared with decoction method contained higher contents of total phenolic, total flavonoid, and total tannin as compared to the infusion method. On the other hand, antioxidant activity of coffee brews by DPPH and ABTS radical methods showed an opposite trend. Similar to antioxidant activity, infusion method was better to obtain higher amounts of catechin, caffeic acid and quercetin in coffee brews. The brewing method did not cause a significant difference in caffeine and rutin contents. Brewing time had major effects on several bioactive compounds, and their amounts showed an increase after extending the time of brewing. [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]

In this study, whole and ground pomegranate (cv. Hicaz) seeds using conventional and microwave ovens were investigated under different parameter. The results show that the total phenolic contents of whole and ground seeds roasted in oven at (150 °C) and microwave at (720 W) for 10 and 20 min, and 5 and 7.5 min, respectively, were found to be slightly higher than those of the control group. In addition, the same roasting method of microwave at (720 W), ground seed oils showed greater fatty acids contents than those of whole seed oils. According to achieved results, roasting techniques used caused noticeable fluctuations of phenolic and fatty acids contents and that depending on which counterparts of pomegranate seeds treated. In addition, a caution recommended when using microwave oven in roasting pomegranate seeds to prevent undesirable alteration or losing of bioactive properties of this value-added product. [ABSTRACT FROM AUTHOR]

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]

Hawthorn as a wild plant is an important fruit for human health. In this study, it was aimed to determine some physical and chemical properties of common hawthorn which is native plant of middle Anatolia in Turkey. According to chemical analysis results, crude protein, crude oil, ash, pH, acidity, total phenol contents and antioxidant activity values were found to be 3.03%, 1.22%, 2.77%, 4.08, 1.56%, 9.35 mg g−1 and 67.62% respectively. Some mineral matter contents as K, P, Ca, Mg, Fe, Na and B values were found to be 16,273.88 mg kg−1, 1316.92 mg kg−1, 1263.86 mg kg−1, 934.87 mg kg−1, 62.20 mg kg−1, 57.06 mg kg−1 and 42.28 mg kg−1 respectively. The values of mass, diameter, length, geometric mean diameter and sphericity of Common hawthorn fruit were determined as 0.93 g, 11.37 mm, 12.25 mm, 11.65 mm and 0.95 at 68.98% (db) humidity respectively. In addition, fruit hardness, chroma (C*), hue angle (h*) of hawthorn was found as 1.21 N, 28.94 ve 16.19 under same humidity respectively. According to study results, it can be concluded that the hawthorn fruits are admirable natural food for human nutrition, and it can be considered as reference for the future researches. [ABSTRACT FROM AUTHOR]

In this study, phenolic compounds in fresh fruits (Physalis alkegengi, Lycium barbarum, Prunus divaricata, Sambucus ebulus, Rubus sanctus, Berberis crataeginea) were determined by HPLC. The highest content of phenolic compounds was found in Berberis crataeginea, varied from 1.67 mg/kg (trans-cinnamic acid) to 228.32 mg/kg (rutin trihydrate), while Physalis alkegengi contains the minimum amount of phenolic compounds, ranged from 0.100 mg/kg (p-coumaric acid) to 23.78 mg/kg ((+)-catechin). 3,4-dihydroxybenzoic acid, (+)-catechin, 1,2-dihydroxybenzene and gallic acid were the predominant phenolic compounds of Physalis alkegengi, Lycium barbarum, Prunus divaricata, Sambucus ebulus, Rubus sanctus,, respectively. All fruits contained minor amounts of isorhamnetin, kaempferol, naringenin, trans-cinnamicacid, resveratrol and p-coumaric acid. [ABSTRACT FROM AUTHOR]

Lemon peel powder (LPP) obtained after drying (microwave, infrared, and oven) showed the lowest (58.72%) DPPH-radical scavenging activity in oven-dried and the highest (67.84%) in infrared-dried LPP while that of fresh lemon peel remained 63.22%. Orange peel powder (OPP) showed the lowest DSA (61.65) after microwave and the lowest (63.54%) after infrared-drying while that of fresh orange peel was 63.48%. Total phenolics were between 114.58 (fresh) and 179.69 mgGAE/100 g (oven) in LPP and between 158.54 (fresh) and 177.92 mgGAE/100 g (infrared) in OPP. The total flavonoid contents were 380.44 (fresh)–1043.04 mg/100 g (oven) in case of LPP and 296.38 (fresh)–850.54 mg/100 g (oven) in case of OPP. The gallic acid contents were 2.39 (fresh)–14.02 mg/100 g (oven) in LPP. The (+)-catechin contents were 1.10 (fresh)–49.57 mg/100 g (oven) for LPP and 0.82 (fresh)–7.63 mg/100 g (infrared) in case of OPP. The oleic acid content was 22.99 (infrared)–58.85% (fresh) in LPP-oil and 28.59 (microwave)–61.65% (fresh) in OPP-oil. The linoleic acid contents were 13.76 (fresh)–36.90% (oven) in LPP-oil and 14.14 (fresh)–37.08% (infrared) in case of OPP-oil. The drying techniques showed profound but variable effects on radical scavenging activity, total phenolics, flavonoid, carotenoids, phenolic compounds and fatty acid composition of both LPP and OPP and oven-drying (60 °C) was the most effective in improving these bioactive constituents. [ABSTRACT FROM AUTHOR]

In this study, the effect of irrigation, variety (Ayvalık, Çöpaşı, Gemlik and Yağlık) and harvest time from August to December in both 2017 and 2018 on total phenolic content, DPPH and ABTS free-radical scavenging activities and phenolic compounds by HPLC of olive fruit was investigated. Limited study on the combined effects of the irrigation and harvest time in olive varieties with commercial value in Turkey was conducted. The current study is important for detecting the differences in bioactive properties of irrigated and rain-fed olives based on harvest time. The highest total phenolic content (8457.80 mg/kg) and antioxidant activity values (8.63 mmol TE/100 g) were obtained in the Yağlık olive, followed by the Çöpaşı variety. The verbascoside (1088.40–2634.20 mg/kg) was found as the major phenolic compound in all olive varieties for this location. In both harvest years, hydroxytyrosol (307.30–1449.10 mg/kg) and oleuropein (577.40–1404.80 mg/kg) contents of the Yağlık variety were higher than other varieties. Total phenolic contents and antioxidant activities of olives (especially Ayvalık and Gemlik varieties) decreased by irrigation. According to the results, Yağlık olive was the most outstanding one in terms of bioactive components. Irrigation time and amount should be determined separately for each variety. Additionally, irrigation would not be recommended for Ayvalık and Gemlik varieties in this location because it caused a significant decrease in the bioactive properties. [ABSTRACT FROM AUTHOR]

The study demonstrated that SD‑4 (3193.894 mg GAE/100 g) followed by SD‑8 (2262.763 mg GAE/100 g) and SD‑7 (1473.956 mg GAE/100 g) had the maximum total phenolic contents. SD‑1 possessed the highest antioxidant activity, which later decreased from 83.067% in fresh fruit to 52.130% following drying. Across all fruits, drying resulted in significant reductions in both total phenolic content and phenolic compounds. Generally, gallic acid and (+)-catechin were the major phenolics in all fruits. Rutin trihydrate content of SD‑4 decreased from 764.980 mg/100 g (fresh) to 0.620 mg/100 g when the fruit was dried. P, K, Ca, Mg and S were the macro elements of all fruits. Across all fruits, drying resulted in significant reductions in both total phenolic content and phenolic compounds. It was observed that dried fruits had the highest mineral contents compared to fresh fruits. [ABSTRACT FROM AUTHOR]

The fatty acid compositions of nut oils extracted from pine stone, peanut and pistachio collected at the different harvest periods were analysed. Oil content of nut shown increased at high level from harvest 1 to harvest 2 periods. The major fatty acids of samples were palmitic, stearic, oleic, linoleic acids. While palmitic acid contents of pistachio nut change between 14.08% to 8.70%; peanut oil contained between 11.14% to 8.82%, pine stone oil contained between 5.14% to 5.80%. Generally, palmitic acid contents of samples decreased depending on harvest periods. While oleic acid contents were found high levels in pistachio nut and peanut oils, it was found low in pine stone oil (36.42–37.25%). In addition, the highest linoleic acid contents were found in pine stone oil; these values ranged from 48.30% (first harvest) to 47.64% (fourth harvest). [ABSTRACT FROM AUTHOR]

The impact of fermentation and bud size on the antioxidant activity, total phenolic content (TPC), and bioactive compounds of caper buds were investigated. The results showed significant differences in the bioactive properties depending on bud sizes and fermentation process. Antioxidant activity values of fresh caper buds were ranged between 69.61% (bid size) and 72.78% (small size), whereas the values of fermented ones varied between 12.50% (big size) and 39.09% (small size). TPC of fresh caper buds were found in the range of 357.81 mg GAE/100 g (medium size) and 372.22 mg GAE/100 g (small size), while those of fermented buds were ranged from 167.53 mg GAE/100 g (medium) to 246.01 mg GAE/100 g (small). Apigenin-7-glucoside, (+)-catechin, 1,2-dihydroxybenzene, and 3,4-dihydroxybenzoic, syringic, and gallic acids were the major phenolic compounds in both fresh and fermented caper buds. Overall, this study clearly demonstrated that both fermentation process and bud size significantly affected the antioxidant activity, TPC, and phenolic compounds of caper buds. [ABSTRACT FROM AUTHOR]

The current study investigated the impact of sonication process on antioxidant activity, phenolic compounds, total phenolic, total flavonoid, oil contents, fatty acids profile, and tocopherols of terebinth (Pistacia terebinthus) fruits. The highest antioxidant activity (87.32%), total phenolic (251.25 mg/100 g) and flavonoid (3413.72 mg/100 g) contents were observed in terebinth fruits sonicated for 30 min. The oil contents of terebinth increased from 38.93% (control) to 42.60% (sonicated for 15 min) after sonication process. The quercetin and catechin were the chief phenolic compounds in P. terebinthus extracts and their values were increased from 129.09 to 467.28 mg/100 g (quercetin) and from 5.58 to 21.33 mg/100 g (catechin) in fruits sonicated for 30 min. The major fatty acids of terebinth fruit oil were oleic (48.02–49.15%), linoleic (22.28–23.48%) and palmitic (22.10–23.67%) and sonication processes did not affect the quantities of these fatty acids. γ-Tocopherol was the most abundant isomer with the value of 63.95–122.03 mg/100 g in terebinth fruit oil. It could be concluded that pre-sonication for 30 min was more suitable for enhancing the antioxidants and phenolic compounds of P. terebinthus fruit. [ABSTRACT FROM AUTHOR]

Kiwi and pepino fruits are most valuable fruits as they contains substantial amounts of nutrients and bioactive compounds. These fruits exhibited several health potentials such as antioxidant, antiinflammatory, antiobesity, antihyperlipidemia, and anticancer properties. However, studies on the effect of microwave and conventional drying methods on the antioxidant activity and bioactive compounds of kiwi and pepino fruits are limited. Therefore, this study was conducted to assess the effect of microwave and oven drying methods on antioxidant activity, total phenolic, and phenolic compounds of kiwi and pepino fruits. Drying of the fruit samples was carried out using conventional (70 °C for 20 h) and microwave (720 W for 3 min) ovens. 1,1-diphenyl-2-picrylhydrazyl scavenging and colorimetric Folin–Ciocalteu assays were used to assess the antioxidant activity and total phenolic contents, respectively, of fresh and dried fruits. Both drying methods significantly (p < 0.05) decreased the moisture contents of both fruits compared to untreated controls. Concomitantly, drying methods also enhanced (p < 0.05) antioxidant activity and total phenolic content of both fruits with the highest improvement being observed for microwave-dried fruits compared to untreated controls. In addition, a significant increase was observed in catechin and 1,2-dihydroxybenzene content of kiwi and pepino after drying process. However, microwave drying method reduced the amount of 3,4-dihydroxybenzoic acid in kiwi (ranging from 34.120 to 9.350 mg/100 g) and pepino (varied from 33.414 to 15.445 mg/100 g). Generally, the highest antioxidant activity and phenolic contents were reported in microwave oven dried samples, followed by samples dried in oven and fresh fruits. The results revealed that microwave drying could be more useful in fruit drying than conventional drying. In addition, dried kiwi and pepino fruits contains substantial quantities of phenolic compounds with high antioxidant activity compared to fresh fruits, and thus they are considered as healthy food. [ABSTRACT FROM AUTHOR]

While Cd contents of cigarettes are determined between 0.44 (C8) and 1.55 mg/kg (C7), Co contents of cigarette samples varied between 0.26 (B5) and 2.19 mg/kg (B3). Also, while Cr contents of tested cigarettes are determined between 0.88 mg/kg (C5) and 1.72 mg/kg (B2), Mo contents of cigarettes ranged from 0.39 (C7) to 1.13 mg/kg (B2). In addition, Cu contents of cigarettes varied between 10.36 (C11) and 30.47 mg/kg (C18), while Fe contents of cigarette samples range between 306.03 (C5) and 595.42 mg/kg (C16). In addition, while Ni contents of cigarettes vary between 1.00 (C7) and 3.17 mg/kg (C1), Pb contents of brands varied between 0.16 (B4) and 7.37 mg/kg (B1). In general, Indian and imported cigarette samples used in Turkey are rich in Ca, K, Mg, P, and S. In Indian samples, B4 and B5 cigarette samples contained lower heavy metals compared with other cigarettes. [ABSTRACT FROM AUTHOR]

Phenolic compounds, antioxidant activities and total phenolic contents of leaves from different olive varieties (Gemlik, Kalamata, Yağlık and Sarıulak) were evaluated after conventional drying at different temperatures (50, 60, 70 and 80 °C). The drying process resulted in non-significant effects on olive leaves. The phenolic contents however, varied with drying temperature. The contents of minor total phenolics in Gemlik, Kalamata and Sarıulak leaves were 1457.6, 1899.3 and 2179.8 mg GAE/100 g, respectively when dried at 60 °C. The highest total phenolic reduction (23.2%) was observed in Kalamata leaves after drying at 80 °C. The major phenolic compounds in olive leaves were gallic acid (101.2-439.7 mg/100 g), 3,4-dihydroxybenzoic acid (66.7-460.4 mg/100 g), (+)-catechin (39.2-667.8 mg/100 g), 1,2-dihydroxybenzene (15.8-584.8 mg/100 g) and quercetin (33.1-277.7 mg/100 g). It was observed that olive leaves from different varieties are rich in phenolic compounds which are sensitive to heat and varied with drying temperature. [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 drying temperature on antioxidant activity, phenolic compounds, fatty acid composition and tocopherol content of citrus seeds and oils were studied. Kinnow mandarin seed, dried at 60 °C, exhibited the highest antioxidant activity. Orlendo orange seed had the maximum total phenolic content and α-tocopherol content, with a value of 63.349 mg/100 g and 28.085 mg/g (control samples), respectively. The antioxidant activity of Orlendo orange seed (63.349%) was higher than seeds of Eureka lemon (55.819%) and Kinnow mandarin (28.015%), while the highest total phenolic content was found in seeds of Kinnow mandarin, followed by Orlendo orange and Eureka lemon (113.132). 1.2-Dihydroxybenzene (13.171), kaempferol (10.780), (+)-catechin (9.341) and isorhamnetin (7.592) in mg/100 g were the major phenolic compounds found in Kinnow mandarin. Among the unsaturated fatty acids, linoleic acid was the most abundant acid in all oils, which varied from 44.4% (dried at 80 °C) to 46.1% (dried at 70 °C), from 39.0% (dried at 60 °C) to 40.0% (dried at 70 °C). The total phenolic content, antioxidant activity and phenolic compounds of citrus seeds and tocopherol content of seed oils were significantly affected by drying process and varied depending on the drying temperature. [ABSTRACT FROM AUTHOR]

In this study, the effect of barley malt process on antioxidant activity, carotenoid content, oil yield, phenolic compounds and fatty acid composition of barley, green malt and malt was investigated. The highest antioxidant activity (79.80%) and total phenolic content (122.43 mg/100 g) was observed in green malt. Carotenoid content of green malt (1.71 µg/g) was higher than those of barley and malt. Green malt had the maximum (+)-catechin (69.06 mg/100 g), 1,2-dihydroxybenzene (37.21 mg/100 g), quercetin (30.78 mg/100 g) and isorhamnetin (22.44 mg/100 g) content. Oil contents of samples ranged from 1.73 to 2.13% and showed increase with malting process. While barley lipids contained 18.53% palmitic, 19.94% oleic and 51.74% linoleic acids, malt oil contained 17.33% palmitic, 15.62% oleic and 56.56% linoleic acids. Linoleic acid content increased during malting process while oleic and palmitic acid content decreased. [ABSTRACT FROM AUTHOR]

Brazilian peanut oil content increased with oven heating (65.08%) and decreased with microwave heating process (61.00%). While the phenolic content of untreated Brazilian nut was the highest of 68.97 mg GAE/100 g. Hazelnut (Sivri) contained the highest antioxidant activity (86.52%, untreated). Results reflected significantly differences between the antioxidant effect and total phenol contents of Brazilian nut and hazelnut (Sivri) kernels heated in the oven and microwave. Microwave heating caused a decrease in antioxidant activity of hazelnut. Gallic acid, 3,4-dihydroxybenzoic acid and (+)- and catechin were the main phenolic compounds of raw Brazilian nut with the value of 5.33, 4.33 and 4.88 mg/100 g, respectively, while the dominant phenolics of raw hazelnut (Sivri) kernels were gallic acid (4.81 mg/100 g), 3,4-dihydroxybenzoic acid (4.61 mg/100 g), (+)-catechin (6.96 mg/100 g) and 1,2-dihydroxybenzene (4.14 mg/100 g). Both conventional and microwave heating caused minor reduction in phenolic compounds. The main fatty acids of Brazilian nut oil were linoleic (44.39-48.18%), oleic (27.74-31.74%), palmitic (13.09-13.70%) and stearic (8.20-8.91%) acids, while the dominant fatty acids of hazelnut (Sivri) oil were oleic acid (80.84%), respectively. The heating process caused noticeable change in fatty acid compositions of both nut oils. [ABSTRACT FROM AUTHOR]

In this study, the effects of conventional and microwave roasting on phenolic compounds, free acidity, peroxide value, fatty acid composition and tocopherol content of pecan walnut kernel and oil was investigated. The oil content of pecan kernels was 73.78% for microwave oven roasted at 720 W and 73.56% for conventional oven roasted at 110 °C. The highest free fatty acid content (0.50%) and the lowest peroxide value (2.48 meq O/kg) were observed during microwave roasting at 720 W. The fatty acid profiles and tocopherol contents of pecan kernel oils did not show significant differences compared to raw samples. Roasting process in microwave oven at 720 W caused the reduction of some phenolic compounds, while the content of gallic acid exhibited a significant increase. [ABSTRACT FROM AUTHOR]

In this study, physicochemical properties and bioactive compounds of three grape varieties (Cardinal, Müşküle and Razaki) harvested at the three different harvest times (on time, one and two weeks earlier) were investigated. The highest antioxidant activity, total phenolic and flavonoid contents were observed in Razaki pulp and these were 82.854%, 127.422 mg/100 g, 3.873 mg/g, respectively. The contents of bioactive compounds in grape seeds were found higher than those in pulps. Similarly, seed of Razaki had higher antioxidant activity (91.267%) and total phenolic content (477.500 mg/100 g) when compared to results of other varieties. The key phenolic compounds of all grape variety and seeds were gallic acid, 3,4-dihydroxybenzoic acid, (+)-catechin ve 1,2-dihydroxybenzene. The oil content of grape seeds ranged from 8.50% (Razaki harvested one week ago) to 19.024% (Müşküle harvested one week ago). The main fatty acids of grapeseed oils were linoleic, oleic and palmitic acids. In addition, the oil of Razaki seeds was rich in tocopherols when compared to the other varieties. [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]

In this study, the effect of heating on the oil yield and fatty acid composition of eggs cooked in drying oven, microwave oven, pan and boiled were determined, and compared. The highest oil content (15.22%) was observed for egg cooked in drying oven, while the lowest oil (5.195%) in egg cooked in pan. The cooking in microwave oven caused a decrease in oleic acid content (46.201%) and an increase in the amount of palmitic acid content (26.862%). In addition, the maximum oleic acid (65.837%) and minimum palmitic acid (14.015%) contents were observed in egg oil cooked in pan. Results showed that fatty acids were significantly affected by cooking method. This study confirms that the cooking processing influences the fatty acid composition of egg oils. [ABSTRACT FROM AUTHOR]

In samples with 1,009, 7,723, 7,618, 7,618, 1,004 and 1,009 number, oleic acid were found as 62.0, 77.0, 74.84, 71.55, 54.52 and 62.30 %, respectively. In other samples, oleic acid content was determined between 17.43 % (1,589) and 34.86 % (1,298). Linoleic acid content of seed oils ranged from 6.52 % (7,727) to 57.29 % (1,501). In addition, linolenic acid content was found between 0.22 % (7,618) and 46.91 % (1,589). Palmitic acid content of samples changed between 2.03 % (7,727) and 19.81 % (1,298). Capric acid was found at high level in 1,009 (8.53 %), 7,727 (37.31 %) and 1,004 (8.28 %) samples. Caproic acid was found in only 7,727 (3.38 %). [ABSTRACT FROM AUTHOR]