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In this study, the effects of microwave and oven systems on bioactive properties (total phenolic, total flavonoid, and antioxidant capacity), fatty acids, polyphenols, and mineral contents of raw and roasted “Sarışeker” and “Balyumru” tubers are investigated. Antioxidant activity values of “Sarışeker” tigernut tubers roasted in microwave and oven systems are defined to be between 1.56 (540 W) and 2.57 mmolTE kg−1 (720 W) to 1.57 (80 and 120 °C) and 1.68 mmolTE kg−1 (100 °C), respectively. Gallic acid results of the “Sarışeker” and “Balyumru” tigernut tubers roasted in microwave are specified to be between 5.49 (720 W) and 6.59 mg/100 g (540 W) to 15.83 (900 W) and 21.47 mg/100 g (720 W), respectively. In general, the phenolic component values of the “Sarışeker” tigernut tubers roasted at different temperatures are higher than the “Sarışeker” tigernut samples roasted in the microwave. The oleic, linoleic, and linolenic acid values of the oils obtained from “Sarışeker” tubers roasted in both roasting systems increase compared to the control. The heat treatment has different effects on the contents of different elements of the tigernut tubers. It has been observed that there are significant fluctuations in the amounts of minerals in the structure of foods as a result of the heat treatment applied. [ABSTRACT FROM AUTHOR]

Summary: In this study, bioactive compounds, antioxidant activity, phytochemicals, fatty acid compositions, elements and sensory characteristics of the breads prepared using wheat flour and nutmeg powders at different concentrations were investigated. The results obtained regarding the physical and chemical properties of nutmeg breads exhibited some changes based on the nutmeg amounts added in bread production. Also, 'L*' results of the breads changed between 70.85 (1.0%) and 76.09 (0.5%). In addition, 'a*' and 'b*' results of breads with nutmeg powder were assigned to be between 0.47 (0.5%) and 1.93 (2.0%) to 18.44 (2.0%) and 20.42 (0.5%) and 1.93 (0.5%), respectively. Total phenol and flavonoid amounts of breads were established between 24.64 (0.5%) and 47.58 mg GAE per 100 g (2.0%) to 10.71 (control) and 177.38 mg per 100 g (2.0%), respectively. An increase in the redness value was monitored in nutmeg bread added at the rate of 1% and 2%. The amounts of phenolic constituents in the breads fluctuated depending on the added nutmeg concentrations. Gallic acid and 3,4‐dihydroxybenzoic acid values of the breads were stated to be between 2.66 (2.0%) and 6.66 mg per 100 g (1.0%) to 1.48 (2.0%) and 2.71 mg per 100 g (control), respectively. Phosphorus and potassium quantities of the breads were found between 743.60 (control) and 810.50 mg kg−1 (0.5%) to 2077.37 (1.5%) and 2345.42 mg kg−1 (0.5%), respectively. The dominant fatty acids in bread oils were myristic, palmitic, oleic and linoleic acids. It can be seen that the addition of nutmeg in high concentration decreased the consumer's taste. In addition, the added nutmeg increased the colour value of the bread and corrected the textural structure. [ABSTRACT FROM AUTHOR]

Summary: In current investigation, the effect of the breads enriched with red pepper powder at different concentrations (0.5%, 1.0%, 1.5% and 2.0%) on colour parameters, antioxidant activity, total phenolics, flavonoids, phenolic components, minerals and sensory properties was revealed. While the brightness results of the breads L* decreased, there was a significant increase in the a* and b* values. As the concentration of the pepper powder added to bread dough increased, a significant increase was observed in bioactive compounds such as total phenol, antioxidant activity and flavonoids in the bread. It was determined that bread enriched with 1% red pepper powder received the highest sensory scores compared to other breads. The phenolic compound amounts of the breads showed some changes based on the pepper concentrations. Protein amounts of the wheat bread fortified with red pepper powder were specified to be between 9.32 (0.5%) and 9.79% (control). Phosphorus (P) and potassium (K) quantities of the breads were assessed to be between 745.27 mg kg−1 (0.5%) and 846.69 mg kg−1 (2.0%) to 2266.63 mg kg−1 (control) and 2907.38 mg kg−1 (2.0%), respectively. The flavour, smell, colour and texture values of the pepper bread samples varied depending on the added pepper concentration. As a result, the most liked formulation by the consumers was the pepper bread with 1.0% added, followed by 1.5%, 2.0%, 0.5% in decreasing order. [ABSTRACT FROM AUTHOR]

Summary: In this study, the role of germination times and malt production preliminary stages on the bioactive and phenolic compounds and antioxidant activity of barley grains was investigated. Antioxidant activity values of barley, soaked barley and dried barley have been reported between 5.00 mmol/kg (barley) and 6.65 mmol/kg (sokaed barley). The total phenol and flavonoid quantities of the barley, soaked barley and dried barley samples were recorded to be between 58.49 (dried barley) and 69.10 mgGAE/100 g (soaked barley) to 145.22 (dried barley) and 157.75 mgQE/100 g (soaked barley), respectively. The total phenol content of green malt and dried‐roasted malt were recorded to be between 115.85 (3rd day) and 237.80 mgGAE/100 g (7th day) to 111.83 (3rd day) and 346.04 mg GAE/100 g (7th day), respectively. While catechin amounts of barley samples are registrated between 5.83 (dried barley) and 10.29 mg/100 g (soaked barley), catechin amounts of green and dried‐roasted malt samples were identified between 5.20 (malt for 3rd day) and 56.42 mg/100 g (malt for 7th day). In general, an increase in the phenolic components of green and dried‐roasted malt samples was observed with germination. [ABSTRACT FROM AUTHOR]

Summary: In this study, the effects of different roasting techniques on the oil content, bioactive compounds, antioxidant activity, phenolic components, fatty acid and mineral contents of mahaleb seeds, which can be used instead of vanilla, were investigated spectrophotometric and chromatographic systems. The oil quantities of the mahaleb seeds were assessed to be between 30.34% (control) to 34.08% (conventional oven). The total phenolic and flavonoid quantities were assigned to be between 34.37 (control) and 46.61 mg gallic acid equivalent (GAE/)/100 g (microwave) to 82.62 (conventional oven) and 94.21 mg quercetin equivalent (QE)/100 g (microwave), respectively. Antioxidant capacity values of untreated and roasted mahaleb seeds were assessed to be between 1.89 (control) and 2.03 mmol Trolox equivalent (TE) kg−1 (conventional oven). L* values of mahaleb seeds were established to be between 53.04 and 83.40, and a decrease was observed in L* values after heat treatment. Caffeic acid and rutin values of the mahaleb seeds were established between 344.84 (oven) and 641.86 (control) to 18.53 (control) and 146.52 mg/100 g (oven), respectively. The dominant fatty acids of the mahaleb oils were oleic, linoleic and palmitic acids. Phosphorus (P) and potassium (K) quantities of the mahaleb seeds were established to be between 4988.11 (control) and 5280.93 mg kg−1 (oven) to 8025.94 (oven) and 8462.66 mg kg−1 (microwave), respectively. The roasting process had an effect on the bioactive components, fatty acids and element contents of mahaleb seeds. [ABSTRACT FROM AUTHOR]

Summary: In the present study, the effect of microwave roasting on the total phenolic quantities, antioxidant activities, phenolic constituents, fatty acids and tocopherol amounts of the pistachio kernel and oil was revealed. The moisture, oil, total phenolic amounts and antioxidant capacity value of raw and roasted pistachio nuts were assessed as 31.13%, 28.58%, 34.79 mgGAE/100 g and 0.75%–3.18%, 56.91%, 18.80 mgGAE/100 g and 2.26%, respectively. The raw pistachio nut contains 1.90 gallic acid, 0.22 3,4‐dihydroxybenzoic acid, 0.87 (+)‐catechin, 0.15 1,2‐dihydroxybenzene, 0.15 rutin trihydrate, 0.16 resveratrol, 0.1 quercetin, 0.19 kaempferol and 0.24 mg/100 g isorhamnetin. In addition, microwave‐roasted nuts contained 0.75 gallic acid, 0.62 3,4‐dihydroxybenzoic acid, 0.83 (+)‐catechin, 0.47 1,2‐dihydroxybenzene, 0.21 syringic acid, 0.17 caffeic acid and 0.17 mg/100 g quercetin. The raw and roasted pistachio nut oils contained 74.12% and 71.16% oleic, 13.76% and 15.23% linoleic, 8.16% and 8.92% palmitic and 2.09% and 2.10% stearic acids, respectively. The oil samples of the raw and roasted kernels contained 8.15 and 0.00 α‐tocopherol, 63.78 and 7.60 β‐tocopherol, 8.72 and 7.40 ɣ‐tocopherol and 5.61 and 6.77 mg g−1 δ‐tocopherols, respectively. The total phenolic quantity of the pistachio kernel roasted by microwave decreased significantly. Phenolic compounds of the pistachio kernel showed partial differences depending on microwave heating. Differences were monitored in the fatty acid profiles of Pistachio kernel oils. β‐tocopherol quantity of the oil of the pistachio kernel heated by microwave significantly decreased. [ABSTRACT FROM AUTHOR]

In this study, the oil amounts, bioactive components, fatty acid profiles and element quantities of the date kernels (Osailah, Rothanh Qassim, Rushudiah, Nabtat‐Ali, Sbakah) were determined. The oil quantities of the date seeds were altered to be between 3.50 (Osailah) and 5.55% (Nabtat‐Ali). The total phenolic quantities of the seeds were assigned to be between 330.83 (Rothanh Qassim) to 365.42 mg GAE/100 g (Osailah) while antioxidant activities of date seeds are assessed to be between 13.89 (Rothanh Qassim) and 38.74% (Nabtat‐Ali). The total flavonoid quantities of the date seeds were displayed to be between 4824.83 (Osailah) and 9133.17 mg/100 g (Sbakah). The (+)‐ Catechin and 1,2‐dihydroxy benzene quantities of the date seeds were established to be between 75.01 (Rothanh Qassim) and 186.02 mg/100 g (Sbakah) to 67.43 (Rothanh Qassim) and 199.89 mg/100 g (Sbakah), respectively. Oleic acid amounts of the seed oils were altered to be between 45.89 (Rothanh Qassim) and 52.55% (Nabtat‐Ali). K, P, S, Ca and Mg were the key minerals of the date seeds. Considering the bioactive components, polyphenol contents, fatty acid composition and mineral content of date kernels, it is thought that date kernel powders can be added to some foods as a food supplement. [ABSTRACT FROM AUTHOR]

Summary: In this study, the effect of roasting, boiling and germination processes on bioactive compounds, antioxidant activity, fatty acid and phenolic profiles and biogenic elements of quinoa seed and oils was assigned. The moisture amounts of boiled and germinated quinoa seeds were recorded to be significantly higher than the control. Also, the oil yield of quinoa seeds decreased compared with the control by roasting, boiling and germinating. The total phenolic and flavonoid quantities of quinoa seeds were assigned to be between 137.70 (germinated) and 315.00 (boiled) to 156.62 (boiled) and 402.38 mg/100 g (control), respectively. Antioxidant capacities of processed quinoa seeds were reported to be between 11.91 (germinated) and 14.43 mmol kg−1 (roasted). The highest total flavonoid and antioxidant capacities were recorded in the control group and roasted quinoa seeds. The highest decrease in total phenol amount of quinoa seeds was detected in germinated quinoa. Gallic acid and catechin values of quinoa seeds varied to be between 29.17 (boiled) and 38.00 mg/100 g (control) to 2.72 (germinated) and 137.26 mg/100 g (control), respectively. The rutin, ferulic acid and p‐coumaric acid contents of the processed (roasted, boiled and germinated) quinoa seeds gradually increased compared with the control. The highest palmitic, oleic, behenic and arachidonic acids were recorded in germinated quinoa oil, followed by the fatty acids of boiled, raw (control) and roasted quinoa seed oils in descending order. P and K amounts of quinoa were established to be between 2203.44 (roasted) and 3314.59 (control) to 4350.60 (boiled) and 6266.85 mg kg−1 (control), respectively. [ABSTRACT FROM AUTHOR]

Summary: Total carotenoid amounts of rocket samples were established between 120.56 μg g−1 (fresh) and 130.06 μg g−1 (microwave). In addition, total phenol and flavonoid results of rockets dried in microwave and oven were found between 655.53 (oven) and 1790.96 mg GAE/100 g (fresh) to 254.03 (oven) and 1668.83 mg/100 g (fresh), respectively. Also, radical scavenging activities (DPPH and FRAP) of rocket samples were measured between 7.55 (oven) and 25.45 mmol kg−1 (fresh) to 35.59 (oven) and 66.74 mg g−1 (fresh), respectively. Gallic acid, 3,4‐dihydroxybenzoic acid, catechin and rutin were the main phenolic compounds found in rocket samples. Catechin contents of rockets dried in microwave and oven systems were recorded between 349.60 (oven) and 442.47 mg/100 g (fresh). Gallic acid and 3,4‐dihydroxybenzoic acid amounts of rocket samples were monitored between 52.84 (oven) and 952.15 mg/100 g (fresh) to 30.92 (oven) and 282.15 mg/100 g (fresh), respectively. The protein amounts of rockets were determined between 11.00% (microwave) and 11.60% (oven). P and K values of fresh and dried rockets were found between 3148.36 (oven) and 3752.33 mg kg−1 (fresh) to 39 363.75 (microwave) and 36 883.41 mg/kg (fw), respectively. Also, Ca and Mg results of fresh and dried‐rockets were found between 26 739.33 (microwave) and 29 534.48 mg kg−1 (fresh) to 3125.32 (microwave) and 3431.70 mg kg−1 (fresh), respectively. The highest S (14 665.30 mg kg−1) was detected in rocket sample dried in microwave. [ABSTRACT FROM AUTHOR]

Summary: In this study, the changes in the total phenol, flavonoid, antioxidant capacity, phenolics, fatty acids, minerals and sensory properties of bread by using coconut flesh at different concentrations were investigated. With the increase in the coconut level added to the bread dough, the fat content of the bread increased in parallel. L* colour values of bread increased up to 15% coconut concentration and decreased with the subsequent concentration addition (25%). While the total phenol and flavonoid quantities of bread made by adding coconut pulp at 5% and 25% concentrations were higher compared to the control, they partially decreased in bread with 15% coconut pulp. Antioxidant capacity values of bread were recorded to be between 1.18 (control) and 2.12 mmol/kg (25%). Gallic acid quantities of bread were assigned between 5.03 (control) and 20.97 mg/100 g (25%). The amounts of lauric and myristic acids of the oils obtained from bread with coconut were recorded between 4.37% (control) and 53.53% (25%)–2.31% (control) and 21.17% (25%) respectively. While the amounts of lauric and myristic fatty acids in the bread produced as a result of adding coconut pulp to the bread dough increased compared to the control, the palmitic, oleic and linoleic acid contents of the bread decreased. P, Ca, S, Mg, Fe, Mn and Zn were predominant minerals of bread samples. [ABSTRACT FROM AUTHOR]

Summary: In this study, the changes in oil content, bioactive components, radical scavenging activity, phenolic profiles, fatty acid components and sensory characteristics of 'Ayvalık' olive fruits fermented in brine thyme, sage and rosemary hydrosols were investigated. Total carotenoid and total phenolic results of olives were recorded between 0.02 (thyme hydrosol) and 0.24 μg g−1 (control (only brine 10%)) to 213.92 (rosemary hydrosol) and 432.54 mg GAE per 100 g (fresh 'Ayvalık' olive), respectively. Total flavonoids of olive fruits fermented in different hydrosols were reported between 755.87 mg per 100 g (rosemary hydrosol) and 1404.76 mg per 100 g (fresh 'Ayvalık' olive). Radical scavenging capacity of fermented 'Ayvalık' olive fruits was reported between 10.20 (control) and 10.55 mmol kg−1 (rosemary hydrosol). Verbascoside results of fresh and fermented 'Ayvalık' olive fruits in brine and hydrosols were identified between 107.00 mg per 100 g (sage hydrosol) and 167.20 mg per 100 g (fresh 'Ayvalık' olive). Oleic and linoleic acid values of olive oils changed to be between 67.07% (rosemary hydrosol) and 68.71% (control) to 10.89% (control) and 11.86% (rosemary hydrosol), respectively. Overall, 'Ayvalık' olive fruit fermented in brine was most appreciated by the panellists, followed in descending order by olives fermented in thyme, sage, and rosemary hydrosols. [ABSTRACT FROM AUTHOR]

Summary: In this study, the effects of germination, roasting and boiling processes on bioactive substances, mineral profiles, fatty acid composition and phenolic profiles present in soybean seeds and soybean oil extracted from soybean were investigated. While the acidity value of the crude and roasted soybean seed oils are 0.89% and 1.09%, the acidity values of the germinted and boiled soybean oils were 1.58% and 1.21%, respectively. The free fatty acid value of the germination sample group was established to be higher than the other treatment groups. The amounts of total phenolic substance were reported between 10.22 and 33.78 mgGAE/100 g. Linoleic acid amounts of soybean oil varied between 55.72% and 56.14%. The total carotenoid and flavonoid amounts of seeds were measured to be between 0.53 (control) and 2.83 μg g−1 (germination) to 43.60 mgCE kg−1 (boiled) to 126.60 mgCE kg−1 (roasting), respectively. Protein results of the seeds were established between 43.94% (control) and 46.94% (germination). The amount of K ranged from 10 883 (boiled) to 13 994 mg kg−1 (roasting), while the amount of P range from 5340.8 (control) to 5695.9 mg kg−1 germination. The amount of Ca of the samples varied between 4606.1 (control) and 5216.1 (boiled). While linoleic acid is determined at the highest rate in soybean oil obtained from crude soybean, linoleic acid amount was determined as highest in oil obtained after roasting, germination and boiling processes applied to soybean rutin contents of soybean seed samples were determined between 3.52 and 7.81 mg kg−1. Boiling and germination increased the routine value in soybean seed samples and was determined as 7.62 and 7.81 mg kg−1, respectively. Roasting, germination and boiling processes reduced the cinnamic acid values of soybeans. [ABSTRACT FROM AUTHOR]

The total phenol and total flavonoid amounts of raw and roasted quinoa grains were measured between 135.63 (control) and 176.75 mgGAE/100 g (15 min) to 332.86 mg/100 g (control) and 421.43 mg/100 g (15 min), respectively. Also, antioxidant activity values of quinoa grain extracts were established between 14.15 mmol/kg (control) and 14.84 mmol/kg (15 min). Although gallic acid contents of quinoa grains are detected between 3167.98 (5 min) and 3726.00 mg/100 g (control), catechin amounts of quinoa seeds were identified between 11.73 mg/100 g (15 min) and 24.15 mg/100 g (10 min). The oleic and linoleic acid amounts of the oils of raw and roasted‐quinoa grains were identified between 26.68% (15 min) and 37.80% (control) to 37.31% (control) and 51.81% (10 min), respectively. Total phenol, flavonoid amounts and antioxidant activity values of roasted quinoa grains increased with the roasting time. In general, the amounts of oils increased with the increase of roasting time, whereas the amounts of other fatty acids decreased. Practical applications: Quinoa seeds possess nutritional properties due to phytochemicals. Quinoa seeds are ground to make a variety of baked goods, or they can be puffed to produce breakfast foods and snacks. Quinoa seeds are consumed in cooked rice, soups, yoghurt, and salads. Roasting can affect the amounts of phytochemical of edible seeds. Quinoa seed, considered as an alternative oilseed crop due to the quality and quantity of the lipid fraction, is rich in essential fatty acids (linoleic and alpha‐linolenic acids). [ABSTRACT FROM AUTHOR]

Background and objectives: Teff grains are subjected to several treatments, such as cooking and baking, and studies on the impact of thermal treatments such as roasting on the bioactive properties, phenolic compounds, fatty acids, and minerals of teff grains are scarce. The objective of this study was to evaluate the effect of microwave and oven roasting processes on total phenol, antioxidant activity, fatty acid compositions, and phenolic compounds of teff grains. Findings: Roasting treatments greatly influenced the biochemical content and bioactive properties of teff grains. Roasting increased oil, carotenoids, total flavonoids, and antioxidant activity of teff grains with the highest values being observed in microwave‐roasted grains, except total flavonoids of soluble fraction which was highest in oven‐roasted grains. It also increased total phenolic of soluble fraction and most phenolic compounds in both soluble and bound fractions with the highest values being found in conventional oven‐roasted grains, except gallic acid, trans‐cinnamic acid, naringenin, and isorhamnetin which were high in control samples. In addition, oven roasting increased palmitic acid, linoleic acid, nickel, and boron, whereas microwave roasting increased the content of stearic acid, calcium, magnesium, sodium, iron, copper, zinc, and lead of teff grains compared to controls. Conclusions: The findings of this study indicate that teff grains are suitable sources of nutrients and bioactive compounds that could be enhanced by roasting. Significance and novelty: The teff grains have high nutritional value, antioxidants, fatty acids, and phenolic compounds which are improved by roasting treatment and hence probable potential application in functional foods. Studying the effects of processing treatments such as roasting of teff grain will help in promoting the worldwide utilization of this important gluten‐free cereal. [ABSTRACT FROM AUTHOR]

Summary: The addition of pickling herb (Echinophora tenuifolia L.; PHET) resulted in increase in the total phenolic and flavonoid contents in Tarhana in both free and bound fractions' extracts. The antioxidant activity of Tarhana containing 2%, 6% and 18% PHET was 81.45–81.72% in bound fraction whereas in free fraction it was up to 88.27% (6% PHET). The gallic acid contents of Tarhana with PHET in free fraction were between 0.49 mg L−1 (10%) and 2.75% (14%) and that in bound fraction varied between 0.36 mg L−1 (10%) and 3.61 mg L−1 (18%). Statistically significant differences (with control) were observed among the contents of individual phenolic compounds in free and bound fractions of Tarhana depending on PHET concentrations. The addition of higher PHET contents in Tarhana showed negative effects hence, a low concentration (2%) of PHET is recommendable for Tarhana with enhanced nutritional properties. [ABSTRACT FROM AUTHOR]

Fresh melon (control) contained 0.07 µg/g total carotenoid, 17.56 mg GAE/100 g total phenol, and 8.21 mg QE/100 g total flavonoid. Antioxidant activity value of fresh melon (control) was 0.15 mmol TE/100 g while total carotenoid amounts of dehydrated melons vary between 0.05 µg/g (oven) and 0.29 µg/g (microwave), and total flavonoid amounts of dehydrated melons were measured between 42.50 (microwave and infrared) and 43.21 mg QE/100 g. Total phenol contents of dehydrated melon slices were identified between 101.96 (infrared) and 150.18 mg GAE/100 g (microwave). While the contents of 3,4‐dihydroxybenzoic, (+)‐catechin, caffeic, syringic, rutin, p‐coumaric and ferulic acid of melon samples dehydrated in the oven were higher than those of melons dehydrated in microwave and infrared, only gallic acid, 3,4‐dihydroxybenzoic, (+)‐catechin, and ferulic acid contents were slightly higher than those of melons dehydrated in infrared. The highest component was determined in melon dehydrated in the oven, followed by infrared and microwave in decreasing order. Practical applications: Melon is one of the most consumed fruits worldwide. Dehydration is one of the main postharvest processes. Drying studies were carried out on determining several quality indexes. Dehydrated melon is prepared as a product enriched with bioactive components. In this concept, melon has become a preferred and consumed food item in the world in terms of taste due to its high sweetness and total phenolic. Especially fruits have an important role in human nutrition due to their many bioactive and phenolic compounds. While the contents of 3,4‐dihydroxybenzoic acid, (+)‐catechin, caffeic, syringic, rutin‐trihydrate, p‐coumaric and ferulic acid of melon samples dehydrated in the oven were higher than those of melons dehydrated in microwave and infrared, only gallic acid, 3,4‐dihydroxybenzoic acid, (+)‐catechin and ferulic acid contents were slightly higher than those of melons dehydrated in infrared. [ABSTRACT FROM AUTHOR]

Cucurbitaceae family seeds are mostly discarded as agro‐industrial wastes. Gurum (Citrullus lanatus var. colocynthoide) is an underutilized wild cucurbit plant, closely related to desert watermelon, which is grown abundantly in some African countries. Gurum seeds can play a significant role in health and nutrition due to their high oil content. This review describes the nutritional composition of gurum seeds and their oil profile. Gurum seeds are a good source of oil (27–35.5%), fiber (26–31%), crude protein (15–18%), and carbohydrates (14–17%). Gurum seeds oil is extracted by supercritical CO2 (SFE), screw press, and solvent extraction techniques. The gurum seeds oil is composed of unsaturated fatty acids with a high proportion of linoleic acid (C18:2) and oleic acid (C18:1). Gurum seeds oil contains various bioactive compounds, such as tocopherols, phytosterols, and polyphenols. It is reported that solvent extraction gives a higher yield than the screw press and SFE, but the SFE is preferred due to safety issues. More studies are required for producing better quality gurum seeds oil by using novel extraction techniques that can increase oil yield. [ABSTRACT FROM AUTHOR]

While the peroxide values of moringa oil with rosemary extract added at the concentration of 0.1% range from 6.31 meqO2/kg (5th day) to 46.34 meqO2/kg (45th day), the peroxide values of moringa oil with rosemary extract at 0.5% concentration were found between 2.63 meqO2/kg (5.day) and 40.39 meqO2/kg (45.day). In addition, the peroxide values of moringa oil with 0.1% sage extract added ranged from 7.33 meqO2/kg (5.day) to 48.31 meqO2/kg (45.day) while the peroxide values of moringa oil with 0.5% sage extract changed between 2.85 meqO2/kg (5.day) and 44.42 meqO2/kg (45.day). The free acidity values of moringa oil with rosemary extract supplemented with 0.1% concentration were determined between 4.94% (5.day) and 28.72% (45.day) while the free acidity values of moringa oil with sage extract at 0.1% concentration change between 5.86% (5.day) and 32.69%. (45.day). The extracts exhibited high antioxidant activity compared with the control group. Practical applications: There has been increasing interest in the use of natural additives for the stabilization of fat‐containing foodstuffs due to the harmful effects of synthetic additives on humans. Rosemary, sage, and thyme extracts used as antioxidants in food and oils prevent oxidative reactions and extend the shelf life of foodstuffs. Recently, there has been an excessive tendency towards such plant extracts because of these properties. One of the most important food industries to be considered in this regard is the edible oil industry. Therefore, the use of spices such as rosemary, sage, and thyme instead of chemical preservatives is very important for human health. [ABSTRACT FROM AUTHOR]

Total phenolic contents of immature and mature vine leaves changed between 38.45 (Cabernet Sauvignon) and 78.66 mg GAE/g (Michele Palieri) to 19.49 (Cabernet sauvignon) and 47.76 mg GAE/g (Michele Palieri), respectively. In addition, antioxidant values (DPPH) of immature and mature vine leaves changed between 17.24 µmolTE/g (Chairette) and 30.24 µmol TE/g dw (Trakya İlkeren) to 14.54 µmol TE/gdw (Gamay) and 23.65 µmolTE/g dw (Narince), respectively. Immature and mature vine leaves contained 11.20 g/kg (Michele Palieri) and 34.90 g/kg (Gamay); 24.18 g/kg (Hamburg Misketi) and 60.76 g/kg (Gamay) fructose, respectively. The highest 3,4‐dihydroxybenzoic acid and (+)‐catechin contents of immature and mature leaves were found in Trakya İlkeren and Michele Parieri (14.15 mg/kg and 387.86 mg/kg) and Cincaut and Hamburg misketi (11.30 mg/kg and 168.73 mg/kg) vine leaves, respectively. The major fatty acids of vine leave oils were palmitic, linoleic, arachidic, and linolenic acids. Therefore, the results obtained will create a detailed database of these materials. Practical applications: Stuffed grape leaf picked fresh from the vine has been a famous dish of Turkish, Balkan, and Middle East Nations cuisine for centuries. Vine leaves are rich in sugars, organic acids, and phenolic compounds. The vine leaves are composed of a wide range of phenolic compounds. The Mediterranean coast has benefited from by‐products of grape. The grape leave oils are rich in palmitic, oleic, and linoleic acid. Brined vine leaves have a significant place in human nutrition. [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]

The moisture content of seeds of the melon varieties varied between 4.8%–6.3%, the ash interval 2.5%–3.5%, the crude oil 19.4%–33.0%, the crude protein 30.4%–37.2%, and the crude cellulose value 1.5%–2.7%. Flavonoid contents of seeds were found between 134 and 257 mg CE/kg, and the total phenol contents were found between 615 and 850 mg GAE/kg. The phosphorus contents of melon seeds changed between 5,912 and 8,964 mg/kg. The seed oils contained 57.1%–74.7% linoleic, 13.0%–28.4% oleic, and 7.0%–10.1% palmitic acids. While α‐tocopherol contents of oils varied between 1.8 mg/kg (Kırkağaç‐Dalaman) and 10.4 mg/100 g (Çankırı winter), γ‐tocopherol contents of oils changed between 6.6 mg/100 g (Mühürlü) and 30.0 mg/100 g (Çankırı winter). The cholesterol, brassicasterol, campesterol, stigmasterol, sitosterol, and sitostanol contents were the main sterols for Chocolate variety oil (13.73, 14.21, 27.41, 38.05, 152.04, and 117.57 mg/kg, respectively).The ∆5‐avenasterol (116.62 mg/kg) and ∆7‐avenasterol (31.28 mg/kg) were significantly (p <.05) high in Çankırı winter. ∆7‐stigmastenol content was dominated in Kırkağaç‐Dalaman seed oil (143.69 mg/kg). Practical applications: Seeds belonging to Cucurbitaceae family are known to be as rich in oil. The fatty acid profile plays an important role in their stabiliy and nutritional value. The high content oil showing useful characteristics such as odorlessness, good color. Melon seed oil rich in the bioactive components. These seeds suitable for oil industrial applications. Because many of these oils were used as cooking oil in some countries in Africa and in the Middle East, the melon seed oils could be developed into the commercial products to serve as alternate vegetable oils. [ABSTRACT FROM AUTHOR]

Wheat germ is a by-product of wheat milling from which wheat germ oil (WGO) can be obtained using different techniques. For a better quality WGO, techniques such supercritical fluid fractionation, molecular distillation, and other innovative methods can be adopted. WGO is composed of nonpolar lipids, glycolipids, phospholipids, alcohols, esters, alkene, aldehydes, tocopherols, n-alkanols, sterols, 4-methyl sterols, triterpenols, hydrocarbons, pigments, and volatile components. The most abundant WGO fatty acid is linoleic acid which composes 42-59% of total triglycerides followed by palmitic (16:0) and oleic acids (18:1). The stearic acid, a saturated fatty acid, is usually less than 2%. WGO is rich in tocopherols particularly vitamin E. It contains α-tocopherol and β-tocopherol which gives various health benefits to it. It is being used in medicine, cosmetic, agricultural, and food industry. Some of its applications include production of vitamins and food supplements, animal feed and biological insect control and for treating circulatory/cardiac disorders and weaknesses. More studies are required for producing better quality WGO such as application of more innovative and optimized techniques that can increase its health benefits and hence utilization. More mechanistic approaches for extraction, evaluation, and utilization of WGO can help in making this by-product of wheat processing more valuable. Practical application: Wheat is a major food crop around the globe and produced and processed in large quantities. Its by-products such as wheat germ can be used to obtain value added products. Oil obtained from wheat germ is found to be a good source of various nutritionally beneficial constituents and carry important health benefits and functional properties. The review will help researchers to carry out further research to improve processing and the quality of oil besides emphasizing on its beneficial aspects. It will also assist in better utilization of this wheat by-product to develop value added products and nutraceuticals after carrying out further studies. Wheat germ oil is a valuable by-product from wheat grain which is a good source of important nutraceuticals such as α- and β-tocopherol. Extraction of this oil from wheat germ is important for the effective utilization of its various potential nutraceuticals that have reported health benefits. This review also explains detailed chemical composition, processing, functional activities, and potential utilization of wheat germ oil. [ABSTRACT FROM AUTHOR]

The objective of the study was to investigate the interactive effect of heat treatment (raw or pasteurized milk), ripening in salted whey (SW) and storage period for up to 3 months on the physicochemical properties of Sudanese braided cheese (SBC). Braided cheeses were manufactured from raw (BCRM) and pasteurized (BCPM) milk and ripened in SW (0%, 5%, and 10% salt) for up to 90 days. All the treatments significantly (ρ = 0.05) affected the physicochemical characteristics of SBC.The total solid, protein, and fat contents of BCRM or BCPM decreased (ρ = 0.05), whereas their TA, SN, and salt contents increased significantly (ρ = 0.05) as storage period and the salt level of the whey were elevated. Both FRI and SRI of BCRM and BCPM increased with the increase in storage period and the salt level of the whey. For SN, FRI, SRI, pH, and moisture contents the magnitude of the change was more pronounced in BCRM than in BCPM, while for protein, fat, salt, and TS contents, the opposite was true; that is, the magnitude of the change was more pronounced in BCPM than in BCRM. Further studies are required to standardize muddaffara cheese manufacturing procedure particularly in rural areas. [ABSTRACT FROM AUTHOR]

This investigation was carried out in order to gain a better understanding of the effect of Bradyrhizobium inoculation and fertilization on the nutritional values of macro- and micronutrients of sorghum intercropped with cowpea in the field under rainfed conditions. The results of the present study demonstrated that intercropping, Bradyrhizobium inoculation, and N and P fertilization had significant effect on the mineral status of sorghum seeds. Intercropping significantly (P = 0.05) increased Ca, Mg, Cu, Mn, and Fe contents of sorghum seeds, while it had no effect on the concentration of P, K, Na, and Zn in the sorghum seeds. However, Bradyrhizobium inoculation did not enhanced themost of minerals content of sorghum in both cropping systems; it slightly reduced the phosphorous content of sorghum seeds in the two cropping systems. Results of application of N and P fertilizers separately or combined with Bradyrhizobium showed fluctuated effect on the mineral contents in both cropping systems and both seasons. [ABSTRACT FROM AUTHOR]