Search

Grape is one of the most common crop plants in the world, and Turkey is seventh in fresh grape production. The seedless Sultani grape (Vitis vinifera L.) produced in Manisa is famous worldwide. The determination of antioxidant properties and phenolic substance levels, as well as investigation of the effects of different drying processes on these levels in grapes, is important in terms of revealing their contribution to health. Additionally, determining the levels of pesticide residues in fruit is another important issue for health. Therefore, the aim of this study was to determine the levels of pesticide residues and antioxidant substances in fresh grapes and to evaluate the benefits and harm to health and the effect of drying methods on total antioxidant capacity (TAC), total phenolic content (TPC), and total flavonoid content (TFC). The TAC, TPC, and TFC values of fresh grapes were found to be 12.56 ± 2.33 mg AE/g dry weight (DW), 2.85 ± 1.10 mg GAE/g DW, and 2.51 ± 1.27 mg QE/g DW, respectively. At least one pesticide residue was detected in all samples; iprodione and lambda-cyhalothrin were detected in 82.35% of samples. However, pesticide residues were found to be below the maximum residue levels specified in the Turkish Food Codex. Losses in TAC, TPC, and TFC of the Sultani grapes were found to be 47.45%, 55.02%, and 81.05% and 80.00%, 72.91%, and 72.11% for oven-dried and sun-dried grapes, respectively, in our study. The sundrying method leads to less loss in TPC and TFC values; in terms of TAC value, the best drying method is the oven-drying method. The antioxidant properties of fresh grapes investigated in our study were slightly higher compared to other white grapes in the literature, and there was no significant health risk with respect to pesticides determined in our study. [ABSTRACT FROM AUTHOR]

In this research, the effect of adding garlic and synthetic antioxidant to butter produced on both quality characteristics and oxidation stability during the storage (1st, 15th, 30th, 45th, 60th, 75th, and 90th days) process is investigated. With this aim, two replicates of butter samples as control, containing different proportions of garlic (butter treated with 2.5%, 5%, 7.5%, 10% crushed garlic) and with 50 ppm butylated hydroxytoluene (BHT) added are prepared. 2,2′‐Azinobis‐(3‐ethylbenzthiazoline‐6‐sulfonate) and 2,2‐diphenyl‐1‐picrylhydrazyl free radical‐scavenging ability, ferric reducing antioxidant power value of garlic are found as 26.05%; 87.48%; 70 mm mL−1, respectively. Total phenolic content, total flavonoids, and total antioxidant capacity of fresh garlic are determined. The main components of essential oil of garlic are determined. The rate of oxidation decreases as the garlic rate increases. The highest sensory analysis scores for the first days of storage are for the control and butter with 50 ppm BHT added, followed by samples with 5%, 2.5%, and 7.5% garlic added. At the end of storage, the highest sensory analysis scores are obtained by the butter with 5% garlic added. The butter with 10% garlic added is not liked in terms of sensory properties. Practical Applications: Oxidation‐causing or accelerating factors are oxygen, light, temperature, metal ions, some pigments, and degree of unsaturation. Oxidation is eliminated when these factors are eliminated. But in practice this is not possible. Therefore, it is very difficult to prevent oxidation without adding any material. Antioxidants are the most effective substances in the food industry for the production, storage, transport, and marketing of vegetable and animal fats and fat‐containing foods, delaying the effect of atmospheric oxygen at normal temperatures, preventing food spoilage, and rancidity for a certain period of time. Due to the carcinogenic effects of synthetic antioxidants, interest in natural antioxidants has increased. It is known that garlic has antioxidant effects. Natural antioxidants are used in the food industry for different purposes due to their extensive bioactivity profile. Peroxide value and thiobarbituric acid tests are generally used to determine the degree of lipid oxidation in butter. [ABSTRACT FROM AUTHOR]

The aim of this study is to perform microbiological, physical, and chemical analyses of the samples from producers who continuously bring milk to 30 actively operating milk collection centers throughout the spring, summer, autumn, and winter seasons in Kastamonu Province and determine whether the identified values are within legal limits. For microbiological properties of milk included in the research, total aerobic mesophilic bacteria (TAMB) and coliform group bacteria counts were identified. For the determination of physical and chemical properties, dry matter, fat, nonfat dry matter, lactose, protein, ash, pH, titratable acidity, refractive index, and specific gravity values were identified and the presence of carbonate, peroxidase, and antibiotics was researched. As a result of the research, in the 240 investigated raw milk samples in all seasons, the majority of mean dry matter, fat, nonfat dry matter, lactose, protein, ash, pH, titratable acidity, refractive index, specific gravity, carbonate, peroxidase, and antibiotic values were found to comply with the Turkish Food Codex Communiqué on Raw Milk and Heat Processed Drinking Milk. However, the TAMB and coliform group bacteria counts were not found to comply with these criteria. The main sources of variation in the study of milk collection center, season (apart from lactose), and milk collection center × season interaction were identified to have very significant effects (P < 0.01) on the microbiological, physical, and chemical properties of the milk samples. [ABSTRACT FROM AUTHOR]