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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]

All drying processes increased oil content, antioxidant activity, total phenolic contents, and most of the phenolic compounds in the pulp, peel and seeds of both ripe fruits with varied degrees (p < 0.05). In addition, the processes reduced the oil contents, linoleic acids, 3,4-dihydroxybenzoic acid, (+)-catechin, and naringenin of the pulp, antioxidant activity of the peels and seeds, and 3,4-dihydroxybenzoic acid, (+)-catechin of the seeds and it enhanced all other parameters in the pulp, peel, and seeds of unripe fruits (p < 0.05). Comparing the phenolic profiles of avocado pulp, peels, and seeds of ripe and unripe fruits indicated that the peel and seeds are richer than the pulp and that is superior in unripe fruits than ripe ones. In addition, drying processes particularly microwave and air drying greatly enhanced the bioactive properties of ripe and unripe avocado fruits and could thus be used to elongate the shelf-life of avocado fruit products without major impact on the overall quality. [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]

In this study, some physico-chemical properties, amino acids, fatty acids, sugars and mineral contents of sorghum, millet and lupin seeds. Sorghum (red, white and yellow) and millet seeds were purchased from market in Saudi Arabia (Riyadh). Lupin seeds were provided from in Turkey (Konya). Protein contents of seed samples ranged from 8.6% (yellow sorghum) to 37.7% (lutop) (p < 0.05). The extractable phenolics contents for gallic acid equivalent (GAE) of grains ranged between 1.43 mgGAE/g (white sorghum) to 8.23 mgGAE/g (red sorghum), and hydrolysable phenolics contents for GAE of grains varied between 1.48 mgGAE/g (white sorghum) to 26.10 mgGAE/g (red sorghum (p < 0.05). Total phenol contents of seeds were found between 2769 mg GAE/g (bablon) to 6087 mgGAE/g (yellow sorghum) (p < 0.05). Amino acid contents of millet changed between 0.02% (ornithine) and 2.07% (glutamic acid), while amino acid contents of yellow sorghum range from 0.02% (hydroxyproline) to 1.71% (glutamic acid), amino acid values of white sorghum changed between 0.02% (hydroxyproline) and 2.21% (glutamic acid), amino acid values of lutop seed changed between 0.02% (ornithine) and 6.77% (glutamic acid) (p < 0.05).While the oleic acid contents change between 25.27% (white sorghum) and 53.50% (Bablone), linoleic acid contents ranged from 14.60% (Bablone) to 42.67% (Millet) (p < 0.05). However, the amount of potassium in the seeds varied between 1831.34 mg/kg (while sorghum) and 11895.8 mg/kg (Lutop). Generally, protein, oleic acid, amino acid and mineral contents of lupin varieties were higher as compared to those of millet phenol, anthocyanin and sorghum seeds. [ABSTRACT FROM AUTHOR]

The present research investigated the effects of pulsed electric fields (PEF), low PEF (LPEF, 2.5 kV, 200 Hz and 20 μs) and high PEF (HPEF, 10 kV, 200 Hz and 20 μs), on the quality of chicken breast at 1 and 4 days post-treatment and on the concentrations of minerals (phosphorus, iron, zinc and potassium) in raw and cooked samples. HPEF increased ( P < 0.001) the temperature of the chicken breasts. The shear force of chicken breasts was not affected by treatment and post-treatment storage time and their interaction ( P > 0.05). The concentrations of P, K, and Zn were decreased by cooking ( P < 0.001) only. The concentration of Fe was not affected by treatment, storage time, or cooking. Both LPEF and HPEF treatments did not have negative effects on the quality of chicken breast, indicating that PEF processing of chicken breast does not have a negative impact on the quality. [ABSTRACT FROM AUTHOR]

In this study, sorghum Feterita malt extract was used to prepare carbonated beverages flavored with traditional Hulu-mur spices extract. The beverages produced were assessed for their physicochemical, sensory, and nutritional qualities. Malting (3-5 days) of the Feterita grains showed significant (P ≤ 0.05) differences in proximate composition from that of unmalted grains. Protein and sugars increased significantly (P ≤ 0.05) with increased the malting time (days), while there was a significant (P ≤ 0.05) reduction in oil and starch content during malting progress. The kilning temperature of 150 °C for 20 minutes was found to produce the most acceptable Hulu-mur carbonated beverage analogue in terms of flavor and taste. Significant differences (P ≤ 0.05) were observed in physicochemical and nutritional qualities between the Hulu-mur analogue carbonated beverage and commercial non-alcoholic beverage. The Hulu-mur carbonated beverage analogue was rich in Na, K, Ca, and Fe (26.45, 21.84, 24.00, and 0.57 mg /100 g, respectively) compared to levels of the same minerals in the non-alcoholic beverage (22.31, 8.19, 22.00 and 0.15 mg/100 g, respectively). The Hulu-mur analogue also had a higher calorific value (35.85 kcal /100 mL) compared to the non-alcoholic beverage (32.96 kcal/100 mL). [ABSTRACT FROM AUTHOR]

Grain sorghum is the leading cereal crop in the Sudan, grown in the summer season, and acts as the principal source of energy, protein, vitamins and minerals for the low-income population living in Sudan. To secure the sorghum grain availability throughout the year, farmers in a rural area of West and South Darfur developed two winter sorghum cultivars known as Abu Ragaba and Abu Kunjara. To date, studies on the nutritional quality of these winter sorghum cultivars are rare. Thus, in this research we examined the effect of fermentation and/or cooking on the chemical composition, amino acid content, and the scores of essential amino acids of the flour of two Sudanese winter season cultivars and one summer season cultivar locally known as Wad Ahmed. The results obtained showed that the cultivars differed significantly (p ≤ 0.05) in nutrients contents. Abu Ragaba and Abu Kunjara had higher ash content (3.74 and 5.15%, respectively) than Wad Ahmed (1.71%). Abu Kunjara had the highest protein content (19.37%) followed by Wad Ahmed (14.40%). Chemical composition of the cultivars gave inconsistent results after fermentation and cooking. Fermentation increased protein content while reducing the level of some amino acids due to the action of fermenting microorganisms. Cooking of raw and fermented flour had a minor effect on chemical composition. The starch content decreased after fermentation and increased after cooking of raw and fermented samples. Cooking of unfermented and fermented dough increased (p ≤ 0.05) the amino acids content. Although cooking of both raw flour and fermented dough increased lysine score to 14.30, 26.60, and 34.20% of Wad Ahmed, Abu Ragaba, and Abu Kunjara, respectively, it remains the most limiting amino acid followed by sulphur amino acids. Overall, the results demonstrated that fermentation and cooking of winter sorghum grains could improve the nutritive quality of these grains. [ABSTRACT FROM AUTHOR]

Forty isolates of lactic acid bacteria (LAB) were isolated from different types of fermented foods consumed in Sudan. Phenotypic tests revealed that all isolates were homofermentative LAB. Twenty-four isolates produced inhibitory substances primarily active against Staphylococcus aureus ATCC 2818 and Escherichia coli ATCC 29522. The inhibitory activity of 88% of enterococci and 58% of lactobacilli was recorded from meat isolates, whereas all activity of pediococcal isolates came from fermented milk isolates. The cellfree cultures of 18 isolates exhibiting inhibitory activity was chosen for further investigation such as sensitivity to proteolytic enzyme (pepsin), effect of heat treatment (60?C for 60min, 100?C for 20min and 121?C for 15min) and effect of pH (pH 2.0, pH 6.5, and pH 9.0). The inhibitory activity was eliminated upon treatment with pepsin. The bacteriocin-like substances lost their activity after heating at all temperatures used and at alkaline pH (9.0), whereas they were active at acidic pH (2.0). The antimicrobial activity of bacteriocinlike substances produced by the isolated LAB could prevent spoilage and/or pathogenic microorganism in Sudanese fermented food. Further study should be related with species identification of the producer strains and with the purification and characterization of these becteriocin-like substances in order to explore them in food industry. [ABSTRACT FROM AUTHOR]

The aim of the study was to investigate the effect of heat treatment and salt concentration (0%, 5%, and 10%) on the mineral profile of Sudanese braided cheese (SBC) ripened for up to 3 months at 5±2°C. Both heat and salt treatments significantly (P < 0.05) affected the mineral profile of SBC. Braided cheese (BC) manufactured from pasteurized milk (BCPM) always had higher mineral contents (P < 0.05) than BC manufactured from raw milk (BCRM) except for Co. BCPM was superior to BCRM in the contents of Cu, K and Zn by 757%, 200% and 125% respectively. Mineral content of BC responded differently to salt concentrations (SC). Some minerals (Ca, Na, Mg, Cu and K) contents increased (P < 0.05) with the increase in SC showing overall changes that ranged between 21% and 295%. The rest of minerals tested (P, Zn, Fe and Co) decreased by 3% to 58% with the increase in SC. The Na and Fe contents of BC increased (P < 0.05) as storage periods progressed. Calcium did not show any change in content up to 60 days of storage thereafter at 90 days its content increased significantly (P < 0.05). Generally the three factors tested exhibited significant interactions on the minerals contents of the BC. With or without heat treatment, the concentrations of Cu, Na, and K increased (P < 0.05) with the increase in salt concentration. This piece of work revealed the effects of different processing conditions on the potentiality of SBC as a good source of some minerals important for consumer health. [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]

Whole and dehulled flour of millet cultivars Ashana and Dembi was stored for 30 and 60 days before and after refrigeration and/or cooking. Phytic acid and polyphenols contents were assayed for all treatments. The results revealed that the storage period was found to have no effect on phytate and polyphenols contents. Moreover, dehulling of the grains reduced more than 50% of phytate and polyphenols of both cultivars. Cooking of the raw whole and dehulled flour significantly (P ․ 0.05) reduced phytate and polyphenols contents for both cultivars. Refrigeration process alone had no effect on phytate and polyphenols contents but when followed by cooking significantly (P ․ 0.05) reduced the level of such antinutrients for the whole and dehulled flour of both cultivars. Dehulling alone significantly (P ․ 0.05) decreased Ca and P content but slightly decreased Fe content. Refrigeration alone or in combination with cooking was found to have slight effect on minerals content of the whole and dehulled raw flour for both cultivars. Cooking alone or in combination with refrigeration of whole or dehulled raw flour significantly (P ․ 0.05) improved the extractable Ca but had no significant (P ․ 0.05) effect on extractable P and Fe for both cultivars. [ABSTRACT FROM AUTHOR]

The effect of cross linking of the protein isolates of pigeon pea and hyacinth bean with the microbial transglutaminase (EC 2.3.2.13) on the functional properties at different pH levels was studied. The protein isolate of each legume was dissolved at concentration of 10 mg mL-1 in 0.1 M phosphate buffer, pH 7.5, and then reacted with transglutaminase (0.5 mg mL-1). Then, free amino group, solubility, heat stability, and emulsifying and foaming properties of the transglutaminase treated protein isolate were investigated. The reduction in the total free amino groups (OD340) of the polymerized protein showed that transglutaminase treatment cross-linking the protein subunit of each legume. The solubility of the protein polymer of each legume was greatly improved at a wide range of pH level. Cross linked proteins were less turbid on heating to higher temperature as compared to untreated samples and the temperature at which the protein turns turbid also increased in the polymerized samples. The emulsifying and foaming properties of the protein polymers were greatly improved at a wide range of pH level compared to the flour and the native protein of the two legumes. [ABSTRACT FROM AUTHOR]

The aerobic degradation of 3- N-trimethylamino-1-propanol (homocholine) as a sole source of carbon and nitrogen has been found for a Rhodococcus sp. bacterium isolated from soil. The isolate was identified as Rhodococcus sp. strain A2 based on its phenotypic features, physiological and biochemical characteristics, and results of phylogenetic analysis. The washed cells of strain A2 completely degraded homocholine within 6 h, with concomitant formation of several metabolites. Analysis of the metabolites using capillary electrophoresis, fast atom bombardment–MS, and GC–MS showed that trimethylamine was the major metabolite, in addition to β-alanine betaine (β-AB) and trimethylaminopropionaldehyde. Therefore, the possible degradation pathway of homocholine in the isolated strain is through consequent oxidation of the alcohol group (-OH) to aldehyde (-CHO) and acid (-COOH). Thereafter, the cleavage of β-AB C–N bonds yielded trimethylamine and alkyl chain. [ABSTRACT FROM AUTHOR]

The protein amounts of chia seeds were determined between 27.56% (control) and 28.37% (boiled). Total phenolic and antioxidant activity values of chia seeds treated by several applications changed between 237.70 mgGAE/100g (germinated) and 535 mgGAE/100g (roasted) to 15.27 mmol/kg (roasted) and 15.50 mmol/kg (germinated), respectively. While (+)-catechin amounts of seeds are determined between 15.47 (control) and 60.95 mg/100g (roasted), rutintrihydrate contents of seed extracts were identified between 3.98 mg/100g (control) and 24.92 mg/100g(roasted). While linolenic acid values of oils vary between 62.89% (germinated) and 66.76% (rpasted), linoleic acid amounts of oil samples were identified between 18.55% (control) and 21.04% (roasted). While P contents of chia seeds change between 6103.58 mg/kg(boiled) and 7253.45 mg/kg (control), K amounts of seeds varied between 2534.48 mg/kg (germinated) and 5351.58 mg/kg(roasted). In general, it was observed that the mineral content of boiled chia seeds was low compared to the control and other treated seeds. In this study, the effect of boiling, germination and roasting on total phenolic, total flavonoid, antioxidant activity values, phenolic compounds, fatty acids and minerals of chia seed and oils was investigated▪ [ABSTRACT FROM AUTHOR]

Owing to high consumption and industrial preparation of musk melon products, most of its byproducts are wasted without effective utilization. Musk melon agro-based waste material (seeds and peels) is an excellent source of antioxidants and phytochemicals. The purpose of this study was to improve the oxidative stability of mayonnaise by addition of musk melon seed oil. The study was conducted to check the physicochemical effect of musk melon seed oil in mayonnaise. Proximate analysis of seeds (i.e. moisture, crude fat, crude fiber, crude protein, ash, and carbohydrate content) was performed. Oil was extracted by using the cold press extraction method, and this oil was tested for different physicochemical analyses (i.e. saponification value, iodine number, specific gravity, 2,2-diphenyl-1-picrylhydrazyl [DPPH] value, viscosity, free fatty acid, and color). Physicochemical analysis was done during the storage period of 0, 20, 40, and 60 days, prior to performing sensory evaluation of mayonnaise. Data obtained from this analysis were further analyzed using statistical tools. A decreasing trend was observed for DPPH and peroxide values of mayonnaise with progression of days, thus showing that addition of musk melon seed oil decreased the production of free radicals. Hence, adding 40% musk melon seed oil showed the best result for overcoming the oxidation of mayonnaise and minimizing the production of free radicals. The data obtained from the statistical analysis indicated that the aroma and texture values of treatment T5 were maximum, and the color and flavor of treatments T4 and T5 were high. The overall acceptability of treatment T5 was high in which 40% of musk melon seed oil was used to combat the production of free radicals. In brief, waste material could be used for producing different types of products in the industry, rather than discarding the same, as it lessened the cost and provide a good quantity of nutrients. [ABSTRACT FROM AUTHOR]

In this study, the role of roasting on the total phenol, antioxidant capacity, phenolic constituents and fatty acid profile of the grape seeds was investigated. Total phenolic and flavonoid quantities of the grape seeds roasted in microwave (MW) and conventional oven (CO) systems were recorded between 673.57 (control) and 713.57 (MW) to 7121.67 (MW) and 7791.67 mg/100 g (CO), respectively. Antioxidant activities of the grape seeds varied between 6.57 (MW) and 7.24 mmol/kg (control). Catechin and rutin quantities of the grape seeds were recorded to be between 435.30 (CO) and 581.57 (control) to 94.94 (CO) and 110.53 mg/100 g (MW), respectively. While gallic acid amounts of the seed samples are established between 21.06 (control) and 101.79 (MW), quercetin values of the grape seeds were assigned to be between 56.59 (control) and 77.81 mg/100 g (CO). In addition, p-coumaric acid and resveratrol quantities of the grape seeds were recorded between 15.43 (control) and 22.98 (CO) to 12.50 (CO) and 29.57 mg/100 g (MW), respectively. The main fatty acids in oil samples were linoleic, oleic, palmitic and stearic acids in decreasing order. Linoleic and oleic acid values of the oils provided from grape seeds were recorded to be between 72.75 (control) and 73.33% (MW) to 14.79 (CO) and 14.87% (MW), respectively. It was observed that the element results related to the grape seed differed based on the roasting type when compared to the control. The most abundant elements in the grape seed were K, P, Mg, S, Na, Fe, Ca, Zn, and K and P amounts of the grape seeds were reported to be between 6706.93 (MW) and 7089.33 (control) to 2764.27 (CO) and 2927.97 mg/kg (control), respectively. It is thought that it would be beneficial to add grape seeds to foods as an ingredient by taking into account these phytochemical components as a result of the applied heat treatment.

In this study, the degree of accumulation of biogenic element and heavy metal contents of different parts and edible layers of leeks cultivated in Konya in Turkey was revealed. The amounts of P and K of leek were determined from 154.69 (leaf top of leek) and 985.05 mg/kg (root of leek) to 1377.63 (onion part of leek) and 2688.50 mg/kg (root of leek), respectively. P and K contents of leek layers changed from 139.45 (1st layer) and 446.63 mg/kg (7th layer) to 1596.69 (2nd layer) and 2201.53 mg/kg (4th layer), respectively. While Ca amounts of leek parts vary between 577.09 (leaf of leek) and 666.87 mg/kg (root of leek), Mg contents of leek parts were determined between 130.70 (onion part of leek) and 264.58 mg/kg (root of leek). All of the macro elements were detected in the highest amount in the root of the leek, followed by the leaf and bulb parts in decreasing order. Fe and Zn contents of different parts of leeks varied from 0.506 (onion part of leek) and 22.71 mg/kg (root of leek) to 1.53 (leaf top of leek) and 5.85 mg/kg (root of leek), respectively. In general, the heavy metals found in the highest amount both in different parts of the leek and in the edible bulbous layers were As and Ba. The layers of the leeks are rich in potassium, phosphorus, iron, and zinc., Competing Interests: Declarations. Competing Interests: The authors declare no competing interests. Ethics Approval: Not applicable. Consent to Participate: All the authors have given consent to their contribution. Consent for Publication: All the authors have agreed with the content, and all have given explicit consent to publish., (© 2024. The Author(s).)

In this study, the elemental contents of almonds burned with four different methods to capture the elemental amount of almond kernels in the best way, to increase the release of obtainable elements by decomposing plant tissues, and to make them more atomized were measured and compared with ICP-AES. Depending on the digestion types, the K and Ca contents of almond varieties were determined as 10,167.35 (microwave) and 13,004.06 mg/kg (digestion with HCl) to 3303.63 (wett digestion) and 5162.43 mg/kg (muffle furnace), respectively. In addition, the highest average P (7.02 mg/kg) and S (17.32 mg/kg) were determined in almond samples burned in wett digestion and digestion with HCl systems. Depending on the burning types, the average Fe and Zn contents of almond samples were characterized as 19.00 (microwave) and 1162.92 mg/kg (muffle furnace) and 30.95 (microwave and digestion with HCl) and 56.57 mg/kg (muffle furnace), respectively. Among the almond varieties digested with different burning methods, the highest average Fe (400.82 mg/kg), Zn (55.98 mg/kg), Cu (5.53 mg/kg), Mn (55.38 mg/kg), and B 14.46 mg/kg) were found in Texas. It has been detected in bitter almond, Texas, and Nonpareil almond varieties. Depending on the digesting types, the average As and Al amounts of almond samples were determined between 481.85 (wett digestion) and 2110.68 mg/kg (digestion with HCl) and 134.09 (microwave) and 431.29 mg/kg (digestion with HCl). Among almond varieties, the highest average amounts of As (1551.73 mg/kg), Al (310.39 mg/kg), Ba (241.94 mg/kg), Cd (4.19 mg/kg), Cr (121.55 mg/kg), Co (3.81 mg/kg), Ni (59.90 mg/kg), and Pb (34.60 mg/kg) were detected in Texas, Nonpareil, bitter almond, bitter almond, Nonpareil, Fernando, bitter almond, and Nonpareil almond kernels, respectively. As a result, according to the digestion methods, the highest amounts of elements were defined in the samples digested with HCL, followed by wet digestion, muffle furnace, and microwave digestion methods in decreasing order., Competing Interests: Declarations. Ethical approval: All authors have read, understood, and complied as applicable with the statement. Conflict of interest: The authors declare no competing interests., (© 2024. The Author(s), under exclusive licence to Springer Nature Switzerland AG.)

In this study, the effect of roasting process on oil, antioxidant activity, total phenol, flavonoid, carotenoid and phenolic constituents and fatty acid compositions of pumpkin (Cucurbita spp.) seeds and oils was investigated. The oil yields of "Topak" and "Sivri" pumpkin seeds were assessed to be between 47.41 (control) and 51.02% (oven) to 45.29% (control) and 48.56% (microwave), respectively. Total phenolic, total flavonoid quantities and antioxidant capacities of the "Topak" and "Sivri" pumpkin seeds roasted in the oven were higher than the bioactive compounds and antioxidant activities of pumpkin seeds roasted in the microwave. In addition, the oil, total phenol, total flavonoid quantities and antioxidant activity values of "Topak" pumpkin seeds were higher when compared to the results of "Sivri" pumpkin seeds. Gallic acid quantities of "Topak" and "Sivri" pumpkin seeds were recorded to be between 2.13 (microwave) and 8.53 mg/100 g (oven) to 3.35 (microwave) and 8.83 mg/100 g (oven), respectively. Oleic acid quantities of "Topak" and "Sivri" pumpkin oils were assayed to be between 37.79 (control) and 38.55 (microwave) to 35.32 (microwave) and 35.67% (control), respectively. Linoleic acid quantities of "Topak" and "Sivri" pumpkin seed oils were assessed to be between 42.74 (microwave) and 43.09 (control) to 44.78 (oven) and 45.24% (microwave), respectively. While the oleic acid content of roasted "Topak" pumpkin oils was higher than the control, the oleic acid content of "Sivri" pumpkin oil was lower.

In this study, the effect of fermentation on the oil and bioactive component, pH and acidity values of the brine, antioxidant activity values, phenolic constituents, fatty acid profile and biogenic element quantities of fresh almond kernels fermented in two different brine concentrations (5 and 10%; salt:water/ w:v) were examined. pH and total acidity values of 5 and 10% brines at the end of fermentation were determined as 6.32 and 0.36% and 5.59 and 0.54%, respectively. An opposite relationship was observed between pH and acidity of the brine. Total phenol and flavonoid contents of fresh and fermented almonds varied between 15.90 (5% brine) and 64.23 mg gallic acid equivalent (GAE)/100 g (fresh almond) to 170.43 (5% brine) and 285.29 mg/100 g (fresh almond), respectively. The dominant phenolic constituents of fresh and fermented almonds were catechin, 3,4-dihydroxybenzoic acid, cinnamic acid and kaempferol. Oleic and linoleic acid quantities of the oils provided from fresh and fermented almond kernels were assigned to be between 63.26 (fresh almond) and 68.84% (5% brine) to 23.10 (5% brine) and 26.83% (fresh almond), respectively. It was observed that almond samples were rich in potassium, followed by P, S, Ca, Mg, Zn, Fe, Mn and B in decreasing order. Protein contents of fresh and fermented almond samples varied between 21.62 (10% brine) and 27.37% (fresh almond). According to these results, consuming fresh almonds with high phytochemical properties in fermented form will create a different consumption branch of almonds.

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., Graphical Abstract: 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., Competing Interests: Conflict of interestThe author declares that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (© Association of Food Scientists & Technologists (India) 2023. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.)

Apricot powder was developed through spray drying using gum arabic as an encapsulating material at a concentration of 19%. Inlet air temperature, feed total soluble solids (TSS), feed flow rate, and atomization speed were 190 °C, 23.0 °C, 300.05 mL/h, and 17,433 rpm, respectively. This study was therefore conducted to investigate the influence of anticaking agents (tricalcium phosphate and silicon dioxide) and storage conditions (ambient and accelerated) on physicochemical, micrometric, and thermal characteristics of spray-dried apricot powder (SDAP) packaged in aluminum laminates. Both tricalcium phosphate (TCP) and silicon dioxide (SiO2) improved the shelf life and quality of SDAP, with TCP being more effective, since a lower increase in water activity (aw), moisture content, degree of caking, hygroscopicity, and rehydration time was observed in TCP-treated samples followed by SiO2-treated samples than the control. Furthermore, flowability, glass transition temperature (Tg), and sticky-point temperature (Ts) of SDAP tended to decrease in a significant manner (p < 0.05) under both storage conditions. However, the rate of decrease was higher during accelerated storage. The water activity of treated samples under ambient conditions did not exceed 0.60 and had a total plate count within the permissible range of 40,000 CFU/g, indicating shelf stability of the powder. The predicted shelf life of powder obtained from the Guggenheim−Anderson−de Boer (GAB) model and experimental values were very similar, with TCP-treated samples having a predicted shelf life of 157 days and 77 days under ambient and accelerated storage conditions, respectively. However, the respective experimental shelf life under the same conditions was 150 and 75 days, respectively. Similarly, the predicted shelf life of SiO2-treated samples under ambient and accelerated storage was 137 and 39 days, respectively, whereas the experimental values were 148 and 47 days, respectively. In conclusion, TCP proved more effective than SiO2 at preserving shelf life by preventing moisture ingress.

In this study, bioactive lipid components such as fatty acid composition, tocopherol and total phenolics content and antioxidant activity of few wild plant seed extracts were determined. The oil contents of seed samples changed between 3.75 g/100 g (Onobrychis viciifolia Scop) and 17.94 g/100 g (Pimpinella saxifrage L.). While oleic acid contents of seed oils change between 10.4% (Trifolium repens) and 29.5% (Onobrychis viciifolia Scop), linoleic acid contents of oil samples varied from 16.3% (Onobrychis viciifolia Scop) and 64.2% (Trifolium repens) (p < 0.05). While α-tocopherol contents of oil samples change between 2.112 (Pimpinella saxifrage L.) and 228.279 mg/100 g (Trifolium pratense), ɣ-tocopherol contents ranged from 0.466 (Phleum pratense) to 67.128 mg/100 g (Onobrychis viciifolia Scop). Also, α-tocotrienol contents of Onobrychis viciifolia Scop and Phleum pratense were 30.815 and 23.787 mg/100 g, respectively. Results showed some differences in total phenol contents and antioxidant activity values of extracts depending on plant species. The present study indicates that this seed oils are rich in fatty acid and tocopherol.

The acidity values changed between 1.03 mgKOH/100g (control) and 1.11 mgKOH/100g (0.1% extract) for orange oil, 1.06 mgKOH/100g (0.5% extract) and 1.13 mgKOH/100g (0.1% extract) and 1.25 mgKOH/100g (0.5% extract) and 1.31 mgKOH/100g (control) for mandarin oil. The peroxide values were determined between1.37 meqO 2 /kg (0.5% extract) and 1.43 meqO 2 /kg (0.1% extract) for orange oil, between 1.24 meqO 2 /kg (control) and 1.27 meqO 2 /kg (0.1% extract) for lemon and 1.60 meqO 2 /kg (0.5% extract) and 1.71 meqO 2 /kg (control) in mandarin oil samples. The viscosity values of samples changed between 0.051 Pa.S (control) and 0.065 Pa.S (0.5% extract) for orange, 0.051 Pa.S (control) and 0.067 Pa.S (0.5% extract) lemon and 0.044 Pa.S (control) and 0.057 Pa.S (0.5% extract) in mandarin oil samples. At the end of storage study (28 th day), the acidity values significantly changed, and their values ranged between 2.28 mgKOH/100g (0.5% extract) and 3.64 mgKOH/100g (control) in orange, 1.67 mgKOH/100g (0.5% extract) and 2.28 mgKOH/100g (control) in lemon and 1.74 mgKOH/100g (0.5% extract) and 2.36 mgKOH/100g (control) in mandarin oil samples. While peroxide values vary between 11.68 meqO 2 /kg (0.5% extract) and 32.57 meqO 2 /kg (control) for orange, 12.55 meqO 2 /kg (0.5% extract) and 34.63 meqO 2 /kg (control) for lemon and between 17.56 meqO 2 /kg (0.5% extract) and 37.81 meqO 2 /kg (control) for mandarin oils, viscosity values after 28 day storage changed between 0.123 Pa.S (0.5% extract) and 0.675 Pa.S (control) in orange, 0.257 Pa.S (0.5% extract) and 0.697 Pa.S (control) in lemon and 0.215 Pa.S (0.5% extract) and 0.728 Pa.S (control) in mandarin oil samples.