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The present study was carried out to investigate the change in physicochemical composition, bioactive components, and bioaccessibility of processed caper products. For this purpose, the chlorophyll, total carotenoid, color (L*, a*, b*, C*, h*), antioxidant capacity, total phenolic, and total flavonoid contents were analyzed in dry salted caper, dried caper, caper tea, pickled caper, pickled caper berry, caper jam, and caper marmalade. The bioaccessibilities of polyphenols, antioxidants, and flavonoids were also determined after the simulated gastrointestinal track. Antioxidant capacity, total phenolics, and flavonoids were parallel in all products and dried caper had the highest values, whereas caper marmalade had the lowest contents. The bioaccessible antioxidants, phenolics, and flavonoids were the highest in the dried caper and caper tea. As a result, it has been shown that the physicochemical and bioactive components of caper vary depending on the process conditions. Practical applications Caper and caper products are consumed by a private consumer group, especially for their health benefits. However, the extent of changes in composition after processing of this material has not been investigated in detail. This study was carried out in order to complete lack of data on this subject. Moreover, the accessibility of caper phenolics and flavonoids in metabolism after the gastrointestinal track was first analyzed in these products in this study. The results are thought to be guiding for producers, consumers, and researchers.

Apricot is one of the fruits dried by using different methods, such as sun, convective or microwave drying. The effects of drying methods on the components of this fruit differ depending upon the temperature or time parameters. In this research, the impacts of convective, microwave and microwave-convective drying techniques on color, beta-carotene, minerals and antioxidant activity of apricots were investigated. The color values (L-star, b(star), Delta E-ab, h degrees and C-ab(star)) of dried fruit were decreased, while the a(star) values increased. Compared with a fresh sample, the dried apricots showed a 1.4-3.9-fold proportional increase in beta-carotene based on the increment of dry matter. The samples dried at high temperature and microwave levels, at 75 degrees C+90 watt and 75 degrees C+160 watt, showed lower antioxidant activity. Of the different drying treatments, the microwave-convective method (50 degrees C+160 watt) obtained a higher beta-carotene content while maintaining antioxidant activity with a short drying time.

Rosa canina L. fruits, known as brier rose or rose hip, grow naturally in Bursa (Turkey) and its environs. In this study, rose hips were harvested at two different maturity periods. Some of them were then dried naturally and others processed traditionally as rose hip marmalade. Phenolic acids (ellagic acid, ferulic acid, caffeic acid, p-coumaric acid, p-hydroxybenzoic acid, protocatechuic acid), ascorbic acid, flavonols (quercetin, kaempferol, myricetin, (+)-catechin) were detected with LC-ESI-MS/MS (Liquid Chromatography Electrospray Ionization Mass Spectrometry). Mineral compounds (Na, Mg, K, Ca, P) were detected using ICP-OES (Inductively Coupled Plasma Optic Emission Spectroscopy) in fresh and processed rose hip samples. The lycopene level was also determined in the samples. Statistical differences were found in all parameters related to the maturity and processing methods in the observed samples. It was found that quercetin and (+)- catechin were the main phenolic acids.

The radish in this research was treated with citric acid (1.5 %) and Ca-ascorbate (0.5 %) + citric acid (1 %) following pre-processes. After centrifugation, the samples were packed in 20 % atmospheric air + 80 % N-2 and 20 % atmospheric air + 70 % N-2 + 10 % CO2 conditions with 42 mu bi-axially oriented polypropylene (BOPP) film. After 20 days of storage at 4 +/- 2 degrees C. total phenolics, ascorbic acid, total carotenoids content and antioxidant activity of radishes had decreased by 22.65, 24.84, 30.91 and 20.52 %, respectively. More reductions occurred in the control samples that were not treated with any chemicals and they Were also rejected by the panelists at the 95 % probability level because of their deleterious texture and appearance. Ca-ascorbate with citric acid treatment with the carbon dioxide enriched atmosphere was found to be more effective with regard to limiting the phenolics, antioxidant activity, weight and total dry matter losses, microbiological spoilage of packaged radishes and prevented organoleptic degradation.

Olive is one of the basic food takes place in the Mediterranean alimentary model. It is an important food on account of its nutritional value besides its economical contribution to national economy. Olive oil is a rich source of essential fatty acids and its fatty acid composition affected from environmental factors and variety. In this study some quality criteria and fatty acid composition of the Gemlik variety olive, one of the most important table olives of Turkey, were examined. Olives grown in 4 different districts of Bursa were used as material. They were analyzed for their number of olive fruit per kg (248 +/- 38.05-295 +/- 49.32), flesh/stone weight ratio (4.03 +/- 0.66-5.64 +/- 0.53), pH (5.27 +/- 0.15-5.50 +/- 0,29), dry matter (47.28 +/- 4.92-49.68 +/- 3.65 %), protein (2.23 +/- 0.29-2.87 +/- 0.54 %), reducing sugar (1.98 +/- 0.55-2.52 +/- 0.32 %), ash (1.58 +/- 0.11-1.79 +/- 0.52 %), oil (22.74 +/- 9.85-31.34 +/- 6.67 %) and fatty acid composition. Growing of olives in different districts are actually very near to each other caused the differences of their composition especially flesh/stone weight ratio, protein value and fatty acid composition.