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Sideritis species are known as "mountain tea" in Turkey and are widely used as herbal tea. Total flavonoid amounts of the extracts of mountain tea treated by sonication and water-bath syatms at 90 oC and different times were recorded between 65.24 (6min) and 68.01 mg QE/g (9 min) to 63.79 (9 min) and 66.99 mgQE/g (6 min), respectively. Total phenolic values of the extracts of mountain tea extracted by sonication at 25,80 and 90 oC at different times were determined between 11.88 (3 min) and 12.60 mgGAE/g (9min), 9.74 and 16.34 mg GAE/g (6 mn) and 11.60 (3 min) and 16.62 mg GAE/g (9 min), respectively. Antioxidant activities of the mauntain tea extracts obtained by sonication system at 25,80, 90 oC and different times (3,6,9 min) were measured between 3.67 (9 min) and 4.28 mmol/kg (3 min), 3.36 (6 min) and 3.75 mmol/kg (9 min) and 4.06 (9 min) and 4.21 mmol/kg (3 min), respectively. Rutin, catechin, caffeic acid, syringic acid, p-coumaric acid, ferulic acid, 3,4-dihydroxybenzoic acid were the main phenoliccompunds of mountain tea extracts obtained by sonication and water-bath systems. Rutin amounts of the extracts of mountain tea extracted by sonication and water-bath systems depending on extraction temperatures and times were identified between 39.49 (25 oC for 3 min) and 98.57 mg/100g (80 oC for 6 min) to 81.99 (90 oC for 9 min) and 544.23 mg/100g (90 oC for 3 min), respectively. In general, the highest routine values were found in the samples extracted in water-bath at 25 and 80 oC. [ABSTRACT FROM AUTHOR]

The physico‐chemical properties, phytochemicals, mineral contents of tobacco (Nicotiana tabacum L.) seeds grown at Samsun province in Turkey were evaluated. The oil contents of tobacco seeds ranged from 20.6% (control) to 29.0% (microwave‐roasted). L*, a* and b* values of tobacco seeds ranged from 32.38 to 35.61; from 6.32 to 6.78; from 13.72 to 14.27, respectively. Total phenolic contents of tobacco seed extract and oils were reported between 31.02 (oven‐roasted) and 34.42 mg GAE/100 g (microwave‐roasted) to 4.60 (microwave‐roasted) and 6.45 mg GAE/100 g (oven‐roasted), respectively. Total flavonoid values of raw and roasted tobacco seed extract and oils were determined between 26.62 (oven) and 67.10 mg/100 g (control) to 21.57 (control) and 44.71 mg/100 g (microwave‐roasted), respectively. Gallic acid, 3,4‐dihydroxybenzoic acid and catechin are the predominant phenolic components of raw and roasted tobacco seed oils. The amounts of oleic and linoleic acid in raw and roasted tobacco seed oils ranged from 10.23% (oven‐roasted) to 12.48% (control) and 73.72% (control) to 76.63% (oven‐roasted), respectively. The abundant elements found in seeds were K, P, Ca, Mg, S and Fe. The mineral amounts of the roasted seeds were found higher than that of the control. The highest increase was detected in oven roasted tobacco seeds. [ABSTRACT FROM AUTHOR]

In this study, differences in oil contents, bioactive properties (total phenol, total flavonoid, total chlorophyll, antioxidant activity), fatty acids and polyphenols of rapeseed and oils harvested in Turkey (Yarma-Karatay-Konya) were investigated. The chlorophyll-a and chlorophyll-b amounts of seeds changed between 1.45 (Sygenta Linus) and 4.45 µg/g (PR44W29) to 0.07 (Neptune) and 4.74 µg/g (Sygenta Linus), respectively. Total chlorophyll contents of rapeseed varieties changed between 1.30 (PR44W29) and 2.37 mg/kg (Neptune). Total phenol and flavonoid amounts of rapeseed samples varied between 54.82 (Neptune) and 75.69 mgGAE/100g (Sygenta Linus) to 111.31 (Neptune) and 138.21 mg/100g (Sygenta Linus), respectively. Antioxidant activity values of rapeseeds were measured between 2.84 (Neptune) and 3.30 mmol/kg (Sygenta Linus). Oleic, linoleic, linolenic, and palmitic acids were found in abundant amounts in rapeseed oils. Oleic and linoleic acid amounts of rapeseed oils were found between 60.97 (Neptune) and 63.96% (Neptune) to 19.02 (Sygenta Linus) and 22.52% (Neptune), respectively. While gallic acid contents of rapeseeds vary between 15.44 (Neptune) and 23.27 mg/100g (Sygenta Linus), gallic acid amounts of rapeseed oils were identified between 14.10 (Neptune) and 19.15 mg/100g (Sygenta Linus). [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]

The oil contents of almond kernels were determined between 37.60% (Selection 25) and 49.10% (Tuono). Total carotenoid and total flavonoid contents of almond kernels varied between 0.21 µg/g (Nessebar) and 1.85 µg/g (Teteny Botermo) to 44.75 mg/100 g (Selection 25) and 479.13 mg/100 g (Teteny Rekord), respectively. In addition, total phenolic contents and antioxidant activity values of almond kernels changed between 6.04 mg GAE/100 g (Ne Plus Ultra) and 83.19 mg GAE/100 g (Teteny Rekord) to 4.55% (Selection 25) and 90.15% (Teteny Rekord), respectively. Oleic acid contents of almond kernel oils were determined between 61.39% (Ne Plus Ultra) and 73.51% (Texas), linoleic acid contents of oil samples varied between 16.02% (Masbovera) and 30.60% (Ne Plus Ultra). Gallic acid, 3,4‐dihydroxybenzoic acid, (+)‐catechin, 1,2‐dihydroxybenzene, syringic acid, caffeic acid, and quercetin were the key phenolic constituents of kernels showed partly differences depending on almond varieties. Almond kernels are rich in K, P, Ca, Mg, Na, and S elements. Practical applications: Almonds are used as ingredients in a variety of processed foods such as bakery and confectionery products, almond milk, and almond fermented milk. The roasted almond kernels used in desserts, salads, and ice‐creams is a popular snack in Turkey. Almonds are considered to be a valuable source of plant proteins in the human diet. Almonds have recognized health benefits, due to high fatty acids, phenolics, and proteins. The most important unsaturated fatty acids of almond oils are oleic and linoleic acids. Phenolic compounds comprise a large and heterogeneous group of secondary plant metabolites distributed widely throughout the plant kingdom. [ABSTRACT FROM AUTHOR]

In this study, the bioactive properties and phenolic constituents of different grape seeds grown in Turkey were investigated. Total phenolic and flavonoid contents of grape seeds varied between 1,120.83 mgGAE/100 g (Tarsus beyazı) and 3,485.24 mgGAE/100 g (Büzgülü) to 10,087.13 mg/100 g (Topacık) and 47,013.06 mg/100 g (Ekşikara),respectively. Antioxidant activity values of grape seeds were determined between 79.22%(Kızıl Üzüm‐Sık Dimrit) and 90.24% (Büzgülü‐Konya). In general, the total phenolic contents of Büzgülü (Gülnar‐Mersin), Miski, İri Aküzüm, Büzgülü (Konya), İspitiren, Göküzüm, İrikara, Dimrit and Muftalma grape seeds were above 2,000 mgGAE/100 g. While (+)‐catechin values of seeds are determined between 30.70 (Devegözü‐Black) and 410.42mg/100 g (İspitiren),1,2‐dihydroxybenzene amounts of extracts were found between 31.43 (Devegözü‐Black) and 1,211.00 mg/100 g (Hönüsü). While apigenin‐7‐glucoside values of grape seed extracts vary between 42.22 (Dimrit) and 293.58 mg/100 g (Kara Dimrit), quercetin contents of seeds changed between 91.79 (Dimrit) and 466.44 mg/100 g (Dimrit‐Siyah). A large variation of amounts of phenolic constituents depending on grape seed varieties was observed. Practical applications: Grapes are one of the fruits with the highest phenolic compound content. Therefore, grape seed obtained as a by‐product during the production of boiled juice, wine and juice is a good source of polyphenols. In the grape processing industries, these by‐products emerge as potential waste, which is a problem for the environment. Grape seeds, which are obtained in large amounts in the fruit juice, jam, marmalade, boiled fruit juice industries as grape by‐products, are a good source of antioxidants and phenolic components. [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]

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]

In this study, the effect of altitude on oil amounts, antioxidant activity, polyphenol content and mineral contents of Acacia seeds collected from two different locations (up to 1100 m above sea level) was investigated. Total carotenoid and flavonoid contents of Acacia seeds were detected as 0.76 (Konya) and 1.06 µg/g (Taşucu-Mersin) to 1343.60 (Konya) and 184.53 mg/100 g (Taşucu-Mersin), respectively. Total phenol contents and antioxidant activity values of Acacia seeds were identified as 255.11 (Konya) and 190.00 mgGAE/Taşucu-Mersin) to 64.18% (Konya) and 75.21% (Taşucu-Mersin), respectively. The oils extracted from Acacia seeds in Konya and Mersin province contained 62.70% and 70.39% linoleic, 23.41% and 16.03% oleic, 6.45%and 6.04% palmitic and 2.93% and 4.94% stearic acids, respectively. While 3,4-dihydroxybenzoic acid amounts of seeds are determined as 3.89 (Konya) and 4.83 mg/100 g (Taşucu-Mersin), (+)-catechin contents of Acacia seeds were identified as 3.42 (Konya) and 9.51 mg/100 g (Taşucu-Mersin). Also, rutintrihydrate and ferulic contents of Acacia seeds were found as 23.37 (Konya) and 11.87 mg/100 g (Taşucu-Mersin) to 14.74 mg/100 g (Konya) and 1.12 mg/100 g (Taşucu-Mersin), respectively. Acacia seeds collected from Konya and Mersin contained 4003.75 and 3540.89 mg/kg P, 9819.12 and 16175.69 mg/kg K, 4347.47 and 5078.81 mg/kg P, 2195.77 and 2317.90 mg/kg Mg, 1015.75 and 2665.60 mg/kg S and 187.53 and 905.52 mg/kg Na, respectively.