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The protein contents of heglig fruit shell and flesh parts were determined as 6.31% and 5.44% (w/w), respectively. The total phenol amounts of fruit shell and flesh parts were established as 138.13 mg GAE/100 g and 144.03 mg GAE/100 g, respectively. Kaempferol, quercetin, and resveratrol were the dominant phenolic constituents of heglig fruit parts. While kaempferol contents of fruit shell and flesh parts are identified as 10.30 mg/100 g and 15.83 mg/100 g, quercetin contents of fruit shell and flesh parts were detected as 8.26 and 24.71 mg/100 g, respectively. While K amounts of fruit shell and flesh parts are determined as 7,680.96 and 2,122.23 mg/kg, Ca and Mg contents of fruit shell and flesh parts were measured as 3,543.38 and 2,198.54 mg/kg to 547.88 and 599.58 mg/kg, respectively. Phytochemical investigation of heglig fruits portions showed the presence of some important phytochemical compounds. Mineral results exhibited some fluctuations depending on fruit portions. Practical applications: Balanites aegyptiaca fruit is used for food and feed in almost all parts of Africa. Bioactive compounds, antioxidant properties, polyphenols, and minerals of heglig fruit parts were evaluated. B. aegyptiaca (L.), a tree that is more valuable with its fruits and seeds, has a long history of use as a wide‐spread woody plant resource in the African continent. The heglig (laloub) fruit can be eaten as fresh and dried. Heglig's fruits and seeds are widely used in different countries of Africa. [ABSTRACT FROM AUTHOR]

The effects of roasting temperature and time on color, crude oil, acrylamide, total phenols, antioxidant activity, and trans fatty acid and phenolic contents in white and brown sesame seeds. Samples were roasted in a microwave oven (360, 540, 720 W; 5, 10, 15 min) and an electric oven (180°C, 200°C, 220°C; 10, 20, 30 min). Phenolic and antioxidant contents changed significantly. Maximum total phenolic content and antioxidant activity values were noted for samples roasted in the electric oven at 220°C for 30 min (white, 264.17 mg/100 g, 74.76%; brown, 289.79 mg/100 g, 74.32%, respectively). Dominant fatty acids did not change significantly following electric oven roasting. Roasting at 200 and 220°C caused trans fatty acid formation. Elaidic and linolelaidic acid contents were 0.05%–0.36%, 0.06%–0.33% in white sesame and 0.22%–0.41%, 0.06%–0.23% in brown sesame, respectively. Acrylamide formation was not detected. Practical applications: Sesame oil obtained from roasted sesame seeds, is rich in unsaturated fatty acids, has a long shelf life and a unique aroma. Roasting process successfully increase oil, antioxidants, and total phenol content of sesame seeds. After processing of sesame seeds, major phenolic compounds were altered. Roasting of sesame seeds at 220°C using conventional method is more suitable than other methods. Trans fatty acids (elaidic and linolelaidic) formation was observed at high temperatures. [ABSTRACT FROM AUTHOR]

The boiling process caused decrease from 22.22 mg/100 g to 3.01 mg/100 g in total phenolic content of celery root. Similarly, after boiling process, antioxidant activity of sample reduced from 2.67% to 0.53%. The main phenolic compounds of celery were found as catechin (50.93 mg/100 g), 3,4‐dihydroxybenzoic acid (39.81 mg/100 g), 1,2‐dihydroxybenzene (35.19 mg/7100 g), and gallic acid (19.21 mg/100 g), respectively. Generally, the reduction in phenolic compounds was observed with boiling process. The highest reduction was determined in 3,4‐dihydroxybenzoic acid from 39.81 mg/100 g to 30.62 mg/100 g. Additionally, gallic acid and quercetin contents of celery decreased from 19.21 mg/100 g to 15.75 mg/100 g and from 17.28 mg/100 g to 13.08 mg/100 g, respectively, while catechin content of sample increased from 50.93 mg/100 g to 54.77 mg/100 g after boiling process. A significant decrease in the total phenol and antioxidant activity values of boiled samples was observed. Practical applications: Celery is a rich source of natural active compounds having different biological properties and mechanism of action. The boiling process impacts the physical and chemical properties and bioavailability of functional compounds in vegetables. Most of the vegetables are cooked by boiling in water before consumed. This cooking process would bring about a number of changes in physical and chemical characteristics of vegetables. The present research was carried out for evaluation effects of antioxidant capacity, total phenolic, and phenolic compounds of the celery root by boiling cooking method compare to fresh. [ABSTRACT FROM AUTHOR]

Moisture amounts of the white and red onions of the control group were determined to be 91.59% and 87.32%, respectively. The highest decrease in moisture content occurred within the red onion (7.14%) dried at 90°C. The total phenolic, total flavonoid contents, and antioxidant activity values of the white and red onions dried at both temperatures increased significantly compared to the control groups. The highest increase for total phenolic and total flavonoid contents were established for white and red onions dried at 90°C. Caffeic acid, rutin‐trihydrate, p‐coumaric acid, trans‐ferulic acid, apigenin‐7‐glucoside, quercetin, and trans‐cinnamic acid contents of both the undried and dried red onions were found to be higher compared to the contents of the undried and dried white onions. Additionally, the amounts of phenolic constituents of white and red onions dried at 50 and 90°C temperatures were higher compared to those of the control groups. Practical applications: Various types of dried onions forms include flaked onion, minced onion, chopped onion, and powdered onion, and are a product of substantial prominence and importance across the global trade landscape. Moreover, the onion plant enjoys widespread use as a flavor additive in copious amounts of food formulations including comminuted meats, sauces, soups, and salad dressings. By drying the plant materials, the moisture content of the product is brought to a suitable value for storage, and in addition to this, it is to prevent the losses in the flavor, taste, color, and nutrients of the vegetable materials. [ABSTRACT FROM AUTHOR]

Roasting is an important step of coffee processing which affects its quality characteristics. We investigated the effect of microwave and oven roasting on its physicochemical and antioxidant properties, and the fatty acids content. The oil contents of green and roasted coffee beans were determined as 5.75% (green), 9.65% (oven), and 2.70% (microwave). The total phenol content of green coffee beans was decreased by 13.59% and 16.66% on microwave and oven roasting, respectively. Microwave and oven roasting caused a decrease of 34.76% and 37.63%, respectively, in the antioxidant potential of green coffee beans. With few exceptions, the contents of most of the phenolic compounds were increased during roasting of coffee beans. The palmitic acid content decreased, while the oleic, linoleic, linolenic, and arachidonic acid contents of roasted coffee bean oils were increased during roasting. This information could be helpful for securing the maximal health benefits of coffee. Practical applications: Coffea arabica is one of the species of coffee which is highly consumed comparing with other species. The antioxidant compounds such as caffeine and chlorogenic acid in coffee beverage play an important role in reducing the prevalence of chronic diseases. Roasting is a vital step for the processing of coffee beans to be used as a beverage. It affects the main constituents of the coffee beans. This study provides the useful information of roasting process on antioxidant activity, phenolic compounds, and fatty acids of coffee beans which can be helpful for reaping the maximum health benefits of coffee. [ABSTRACT FROM AUTHOR]