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The demand for natural bioactive compounds and products that contain these compounds has increased because of the desire to live healthier. The Response Surface Methodology (RSM) was used to find the optimum parameters for getting the highest level of total phenolic compounds (TPC) and antioxidant compounds (AC) out of green garlic leaves (Allium sativum L.). In this study the ethanol concentration (60--80%), application time (15--45 min.), and product/solvent (P/S) ratio (1/50-- 1/100) were selected as independent variables. As responses, TPC and AC analyses were used. The study found that 69.70% ethanol, 15 min., and 1/50 U/S ratio were the optimum conditions. Under these conditions, the experimental TPC and AC values of the extracted samples were found to be 15.18±1.4 mg GAE/g DM and 88.16±1.18%, respectively. The fact that the experimental values were very close to RSM's expected values demonstrated that the models were suitable. [ABSTRACT FROM AUTHOR]

Raisins are a nutrient-dense food known for their high content of dietary fiber, antioxidants, and bioactive compounds, including quercetin, which exists predominantly in the form of quercetin glycosides, enhancing their potential health benefits. This study investigates the impact of dietary matrix on quercetin bioavailability by analyzing urinary excretion following consumption of raisins. Employing advanced LC/MS techniques, the study quantified quercetin and its metabolites to evaluate how whole foods influence the absorption and metabolic processing of dietary polyphenols. Initial results indicated a significant increase in urinary quercetin excretion, with concentrations ranging from 21.8 μg/ml to 238.8 μg/ml among participants after consuming raisins. The study showed the role of the food matrix in enhancing quercetin bioavailability, suggesting that the complex interactions within whole foods like raisins could significantly influence the solubility, stability, and absorption of quercetin. [ABSTRACT FROM AUTHOR]

Yemişen, also known as red hawthorn (Crataegus spp.), is a plant belonging to the Rosaceae family and grows in different regions of Asia, Europe and North America with temperate climates, and is also spread in different regions of Turkey. Although its fruits are consumed with pleasure, the leaves and stems of the plant are rich in antioxidant bioactive components such as phenolic acids and flavonoids. In this study, the phytochemical and antioxidant properties of two different Crataegus species obtained from different regions of Turkey were investigated. Total phenolic (TP) content, DPPH radical scavenging activity, organic acid and sugar profile and mineral distributions were determined in the fruits, pulp, seeds and stems of Crataegus monogyna Jacq., and Crataegus laevigata (Poir.) DC. According to the obtained results, the most abundant macro-mineral was determined to be K, the micro-mineral was Fe, the dominant acid was malic acid, and the dominant sugar was fructose. In both red hawthorn species, it was determined that the fruit pulps were rich in TPC, and the stems of the fruit had higher antioxidant capacity. [ABSTRACT FROM AUTHOR]

Copyright of Ege Üniversitesi Ziraat Fakültesi Dergisi is the property of Ege Universitesi, Ziraat Fakultesi and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The aim of this review is to provide information concerning the types of chestnut shells (inner and outer), their compositions and bioactive compounds, as well as to mention industrial peeling applications. These shells are comprised of high-valued natural active compounds, such as polyphenols (phenolic acids, flavonoids, tannins, hydroxycoumarins -scopoletin, scoparone-), pigments (melanin) and minor compounds (minerals, dietary fiber, vitamin C and E, essential amino acids and fatty acids). The total phenolic acids and flavonoid content of C. sativa shell were ranged between 119.17-223.62 mg/kg db and 330 – 503 mg CE/g. It is also a good source of vitamin C with reported levels of 15.57 and 28.97 mg AA/100 mg db in water and ethanol extracts, respectively. The shells are used as food additives due to their colorant, antioxidant and antimicrobial properties. The shells are exposed by the peeling process applied to obtain the fruit without the shell which is mainly used. The most frequently used technique in chestnut peeling is the Brulage peeling method. However, in this technique, used peeling mechanism is insufficient to obtain both inner and outer shells separately at the same time. Moreover, further research is needed to obtain the shells individually, to analyse each shell in detail, and to increase the industrial use of shells.

Copyright of Technical Sciences Journal / Teknik Bilimler Dergisi is the property of Technical Sciences Journal / Teknik Bilimler Dergisi and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Proximate and bioactive compounds (total phenolic, flavonoid, chlorophyll-a and total carotenoid contents) of three brown seaweeds (Dictyota dichotoma, Padina pavonica, Stypopodium schimperi) and a red seaweed (Jania rubens) from the north-eastern Mediterranean Sea (İskenderun Bay) were investigated seasonally at three sampling sites. Seasonal variations were found for all of the parameters studied. The highest ash content was in J. rubens (77.7%) in the spring. The results showed that J. rubens is a rich source with respect to mineral content. D. dichotoma had the highest crude protein content, whereas S. schimperi contained the most lipids. Phenolics ranged between 34.6 - 107.0 mg GAE/g dw. The highest total phenolics were found in S. schimperi in the summer, and the lowest in P. pavonica in the spring. The flavonoid contents (9.05-10.6 mg QE/g dw) were higher in brown seaweeds than that in the red seaweed. Moreover, chlorophyll-a and carotenoids levels were highest in D. dichotoma (4.53 and 2.83 mg/g, respectively) during the autumn. The results revealed that the biochemical composition of the examined seaweeds showed significant changes depending on the species, location and seasons.

Propolis is a bee product that has been used in traditional medicine since ancient times due to its bioactive components, and has been and will be the subject of many studies today because of its rich content. The interest in natural antioxidant and antimicrobial substances is increasing with the awareness of the consumer. The effort of science to make something effective and most efficient has led to many studies on the extraction of bioactive components. Studies investigating the extraction of bioactive components from propolis, using many methods from traditional methods to modern techniques, were examined in this study, and the effectiveness of this methods agains each others were emphasized. There are lots of studies in the literature investigating different solvent types, extraction times and temperatures. Since there are many variables affecting the extraction process, studies on optimization of extraction variables in propolis extraction are needed. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Agriculture & Nature / Kahramanmaraş Sütçü İmam Üniversitesi Tarım & Doğa Dergisi is the property of Kahramanmaras Sutcu Imam Universitesi and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Science & Engineering Research is the property of Ataturk University Coordinatorship of Scientific Journals and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this study, the effects of ultrasound pretreatment (US) applied to olive pomace (OP) before microwave drying on the physicochemical composition (moisture, water activity and color), powder properties bioactive compounds (total flavonoid, phenolic content), antioxidant activity, and mineral content was invest sated. For this purpose, US was applied to the OP for 10 min and the samples were dried in a microwave oven at 460W for 8 min. The moisture content of the dried OP decreased below 5% (wet basis). The US reduced the b*, chroma, and browning index values of dried OP. The dried OP in powder form had good flowability and low stickiness. The US reduced the amount of total flavonoid and phenolic content and antioxidant activity properties of OP. The US caused an increase in the iron, nickel, aluminum, manganese, lead, and potassium contents of the OP. [ABSTRACT FROM AUTHOR]

Bee bread, a product produced by lactic acid fermentation in pollen collected by bees from different plant sources, contains many bioactive components such as carbohydrates, proteins, amino acids, fatty acids, organic acids, enzymes, vitamins, phenolics, and minerals. The composition of bee bread may vary depending on the pollen source and the geographical and climatic characteristics of the produced environment. Bee bread has various positive effects on health including antimicrobial, antioxidant, anticancer, and probiotic properties thanks to its rich chemical composition. There is increasing awareness and interest of bee bread with the reported studies on its stated effects. From this point of view, it is aimed to evaluate the production of bee bread, some physical and chemical properties, effects on health, and potential for use as a food in this review. [ABSTRACT FROM AUTHOR]

High morbidity and mortality rate associated with pneumococcal infection globally is of major concern most especially among infant. This burden is equally worsened by multidrug resistance strains due to indiscriminate consumption of antibiotics. Hence, need for constant search for cheap and effective bioactive compounds as alternative antimicrobials for the treatment of pneumococcal infection. Bioactive compound profiling and in-vitro antibacterial activity of ginger methanol extract against two predominant pneumococcal agents; Streptococcus pneumonia and Haemophilus influenza were investigated. Gas Chromatography Mass Spectroscopy (GC-MS) was used for the identification and quantification of bioactive compounds in the ginger methanol extract. The antibacterial activity and Minimum Inhibitory Concentration (MIC) of the extract was determined using Agar well diffusion. Twenty-seven (27) matched bioactive compounds were detected in the sample. Zingerone (17.70%), α-zingiberene (13.30%), (6)-shogaol (10.84%), α-Farnesene (6.26%), β-Funebrene (5.61%), 6-gingerol (5.18%), α-curcumene (4.15%) were the major compounds present. All other identified compounds had less than 4% composition by peak area each. The antibacterial activity of the ginger crude methanol extract against S. pneumonia and H. influenza were 2.33 mm and 9.33 mm. MIC of the extract against the isolates was 10%. In conclusion ginger crude methanol extract contain an array of bioactive compounds and the extract exhibited antibacterial activity against predominant pneumococcal agents. Ginger extract can be harnessed for the production of new antimicrobials to combat pneumococcal infection.

Rapid increase in the world population, environmental degradation, competition for food resources, and the integration of agriculture into the global economy pose threats to food sustainability. Currently, there is a prominent search for potential new food sources, and in this context, algae have emerged as a notable candidate. Algae contain significant bioactive compounds such as proteins, polyunsaturated fatty acids, polysaccharides, pigments, sterols, vitamins, and minerals. In addition to these valuable bioactive compounds, algae are perceived as a natural and sustainable food source due to their ability to rapidly multiply and generate biomass under favorable conditions, as well as their ability to be cultivated at low costs using open systems. While algae consumption as a food has traditionally been prevalent in the Far East, the commercial potential of algae in the food industry has recently increased with their utilization as food additives, dietary supplements, and food ingredients. Based on all these insights, it is expected that the importance of algae in the food industry will continue to grow in the near future. This review provides information on potential algae sources for bioactive compounds, derived products, and current commercial production, emphasizing their significance. [ABSTRACT FROM AUTHOR]

Ozone (O3) is widely used and generally accepted as safe (GRAS) for chemical and microbial detoxification in different areas of the food industry (fresh fruits and vegetables, dairy products, juice processing industry, grain and cereal products industry, sterilization of water and packaging technology). It is also termed green technology. By ozone application, the microbiological quality of the food is improved, the shelf life is extended, mycotoxins in the food can also be effectively reduced or completely eliminated. Depending on the application parameters, it causes some changes on protein, starch, color, mineral substance, bioactive components, oil, acidity and germination ability, and affects the final product properties. The purpose of this review study is to explain the changes in the physical, chemical, physico-chemical and textural properties of the cereals depending on the application parameters of ozone with some literature data. [ABSTRACT FROM AUTHOR]

Examination of biologically active compounds obtained from plants is among the most researched subjects recently. The fact that the flora of Turkey has a very rich structure shows that it is important to research the plants that grow in this geography. In this study, essential oils obtained from 3 taxa of Hypericum genus, which has an old and widespread use as a chemical component and an important medicinal plant, were investigated in terms of their antibacterial effects. Hypericum spectabile Jaub. & Spach (endemic species), Hypericum scabrum L., Hypericum venustum Fenzl. the essential oils of the species were obtained by using the distillation method. The antibacterial effects of these obtained oils are known to be resistant to many drugs in vitro; Enterobacter aerogenes (ATCC 13048), Enterococcus faecalis (ATCC 29212), Salmonella enteritidis (ATCC 13075), Staphylococcus aureus subsp. aureus (ATCC 25923), Escherichia coli (ATCC 25922) and Serratia marcescens (ATCC 13880) pathogenic bacteria. Different extraction extracts of the species were analyzed using the well agar test for antibacterial activity against various microorganisms. It was observed that all extracts showed varying rates (4.80±0.87-27.73±1.27 mm) activity against all tested pathogen strains. These species can be shown among the newly evaluated species in the literature in terms of antibacterial activity. [ABSTRACT FROM AUTHOR]

Copyright of Marine & Life Sciences is the property of Emrah Simsek and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this study, coffees with different grinding degrees, including very fine (47.13-54.64 μm), fine (89.25-119.88 μm) and fine medium (248.77-312.23 μm), representing the dimensions of Turkish coffee, were stored at 5, 25 and 45 °C for 28 days. The changes in chlorogenic acid content, caffeine content and fatty acid composition were investigated during storage period (0th, 14th, 28th day). Chlorogenic acid and caffeine, which are the components responsible for the bioactive properties of coffee, varied between 1.05-1.38 g/100g DM and 1.49-1.80 g/100g DM, respectively, depending on the storage conditions. Linoleic acid (41.86-42.89%) and palmitic acid (33.23-36.36%) were determined as the main fatty acids in coffee samples, as well as oleic acid (10.59-11.47%), stearic acid (7.38-8.48%) and trace amounts of myristic acid, margaric acid, elaidic acid, cis -11 eicosenoic acid, arachidic acid and behenic acids were also detected. It was observed that the difference in particle size and storage temperature of the coffee samples did not cause a significant change on the fatty acid composition ratios, but there were significant decreases in their amounts during the storage period. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Agriculture & Nature / Kahramanmaraş Sütçü İmam Üniversitesi Tarım & Doğa Dergisi is the property of Kahramanmaras Sutcu Imam Universitesi and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Demand for healthy and organic foods have been enourmously increasing. Microgreens are smallsized various vegetables, cereal and plant seeds harvested after the formation of the first true real leaves on germinated plants. Microgreens attract consumers attention with via their vibrant bright color, fragile structure and positive effects on health, especially with high amounts of bioactive components. Industrial and household production of microgreens have been increasing as a new gourmet culinary ingredient. The short shelf life and fast degradation of the microgreens requires the application of different procedures in the optimization of storage methods and conditions after the harvest. Food safety risks associated with the consumption of microgreens differ from mature vegetables due to growth conditions. In this review; The nutritional content, health benefits, growing conditions, storage methods, contamination risks and safety of microgreens, which are important for producers, consumers and researchers, have been comprehensively reviewed in the light of current research. [ABSTRACT FROM AUTHOR]

Coffee is one of the most frequently consumed beverage that has an important place in our daily life. Owing to bioactive components in its content, it has antioxidant, antihypertensive, anti-inflammatory, immunoprotective, anti-carcinogenic effects on health. Within the scope of the study, it is aimed to compare the bioactive potential of commercially available Espresso, Americano, Macchiato, Latte, Cappuccino and Mocha coffee drinks by analyzing the antioxidant capacity (ABTS and DPPH Methods) and the total phenolic compound (Folin-Ciocalteu Method). The highest values were determined in the Espresso sample, which has the most intense coffee content; extractable, hydrolyzable, bioaccessible phenolic fractions were determined respectively as 28.15, 35.04, 30.28 μmol Troloks mL-1 according to TEACABTS and 14.69, 17.98, 9.84 μmol Troloks mL-1 according to TEACDPPH. By the increase of the milk amount in coffee samples, decrease was observed in the antioxidant capacity and total phenolic content results. Addition of steamed milk by steaming treatment showed relatively higher values compared to adding milk as hot. The bioaccessibility % of the samples varied between 41-48 % according to total phenolic content. [ABSTRACT FROM AUTHOR]

In this study; essential oil of the leaves of R. petraeum plant were determined by hydrodistillation method in a Clevenger type device. The chemical compositions of volatile oil were determined by analyzing with a GC-MS/FID instrument. The amount of antioxidant activities of the obtained essential oil were determined by free radical scavenging (DPPH and ABTS) amounts, and Ferric (III) Reducing Antioxidant Power (FRAP) capacity according to methods. In addition, some bioactive compounds contents were determined by total phenolic content (TPC), total flavonoid content (TFC), total antioxidant activity (TAC) studies. Antimicrobial activities of volatile oil were attained against 23 different microorganisms by disc diffusion method. As a result; the percent essential oil yield was determined as 0.47% in the leaves of the R. petraeum. The chemical class with the highest percentage of compounds in the essential oil of plant part: Aldehydes (55.98%) were determined in the leaves of the R. petraeum. In addition, the main component in its essential oil was found as (E)-2-hexenal (52.90%) in the leaves of the R. petraeum. The amount of antioxidant activities obtained from samples collected from plant parts were determined as 18.73 mg AA/100 mL and 21.31 mg AA/100 mL in DPPH and ABTS, and 6.50 mg FeSO4/100 mL in FRAP capacity. The bioactive component contents were found as 66.37 mg GAE/100 mL in TPC, 1.51 mg QE/100 mL in TFC, 195.43 mg AA/100 mL in TAC. According to the results of the antimicrobial activities analysis obtained from the collected sample of plant parts, leaves of R. petraeum were not showed any antimicrobial activity against the microorganisms used. [ABSTRACT FROM AUTHOR]

Novel Coronavirus Disease (COVID-19) is a serious infectious disease transmitted from person to person through the respiratory route. This disease, which has become a pandemic all over the world, has become an important public health problem. Adequate and balanced nutrition is known as a preventive method in reducing the spread of the virus. In order to increase the immune system with the formation of this awareness in individuals, in addition to adequate and balanced nutrition during the pandemic period, it is seen that the use of dietary supplements (DS) has increased significantly. DS has immune boosting, antiviral, antioxidant, antiinflammatory effects. The use of some components in the form of DS in sufficient and effective doses provides benefits in st rengthening the immune system, preventing the progression of the disease by preventing the spread of viruses and suppressing inflammation. In vitro and clinical studies are ongoing to understand the protective and therapeutic effects of components thought to have a potential role in the management of COVID-19. In this review, vitamin D, vitamin C, zinc, omega-3 fatty acids, probiotics and some other immunomodulatory compounds, which have an effect on preventing or healing COVID-19 during treatment and consumers use of DS during the pandemic period were examined. [ABSTRACT FROM AUTHOR]

In this study, some bioactive components, antioxidant and antibacterial properties and mutagenic effect values of Uzun apple variety grown in Kağızman district of Kars province and Ahıska city of Georgia were investigated. As a result of the study, total phenolic and total flavonoid contents in Kağızman sample were determined as 93.66 mg GAE/100g and 15.87 mg EC/100g, while in Ahıska sample it was determined as 76.99 mg GAE/100g and 10.89 mg EC/100g, respectively. There was no significant difference between the antioxidant activity values of the genotypes (p>0.05). ABTS and DPPH radical scavenging activity and FRAP values in Kağızman and Ahıska genotypes were determined as 66.86 and 60.93%; 70.97 and 72.57%; 870.81 and 874.45 μmol Fe II/g, respectively. When the results were examined, an antibacterial effect was detected only against Escherichia coli ATCC 8739 in the extracts of both genotypes, and no effect was determined for the other test bacteria. No mutagenic effect was found in TA98 and TA100 strains at the tested doses of the extracts. As a result, it was determined that the difference in the growing region was effective only in the amount of total phenolic and flavonoid contents. [ABSTRACT FROM AUTHOR]

Copyright of Mersin University School of Medicine Lokman Hekim Journal of History of Medicine & Folk Medicine is the property of Mersin University School of Medicine and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of SDU Journal of Engineering Sciences & Design / Mühendislik Bilimleri ve Tasarım Dergisi is the property of Journal of Engineering Sciences & Design and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Medicinal-aromatic plants have been used for centuries due to their protective and therapeutic properties. There is an increasing interest in studies on the determination of their phytochemical profiles, the development of their usage areas, and industrial potential. One of these plants is the olive leaf. Olive leaf is widely used in folk medicine in European and Mediterranean countries (Turkey, Greece, Spain, Italy, France, Israel, Morocco, and Tunisia). Olive leaf, which can be used as an extract, herbal tea, and powder in human nutrition; is rich in bioactive components such as antioxidant compounds, phenolics, flavonoids, secoiridoids (oleuropein), triterpenes, and carotenoids. Olive leaf has pharmacological effects such as antioxidant, antimicrobial, antiinflammatory, antiatherogenic, anticarcinogenic, antiviral, hypoglycemic, and neuroprotective due to the oleuropein and phenolic compounds in its composition. Plant sources and agri -food wastes and by-products with potential for bioactive compounds and proven phytochemical profiles are promising in the development of nutraceuticals and functional foods to protect health. In this review, the health benefits and use in the food industry are discussed by drawing attention to the phytochemical profile of olive leaf. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Agriculture & Nature / Kahramanmaraş Sütçü İmam Üniversitesi Tarım & Doğa Dergisi is the property of Kahramanmaras Sutcu Imam Universitesi and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Obesity is defined as a chronic metabolic disorder in which excessive and abnormal fat accumulation that negatively affects health. Obesity is one of major burdens to health services due to its increasing worldwide prevalence in the recent years and associations with metabolic and chronic diseases such as type 2 diabetes, heart diseases, hypertension and various types of cancer. Lifestyle and behavior modification interventions, especially the modification of diet and physical activity level, are still important cornerstones for the prevention and treatment of obesity. In addition to lifestyle modifications, the potential of plant based products in obesity management has gained great attention in recent years. Phytochemicals are bioactive components naturally found in fruits, vegetables, cereals, and other plant based products, and generally responsible for the organoleptic properties of plants, such as color, taste and smell. It is known that dietary bioactive components have antioxidant, hypolipidemic, hypotensive, antiatherogenic, antidiabetic, hepatoprotective, neuroprotective, anticancer and anti-inflammatory properties that promote health. Dietary phytochemicals with potential benefits in the prevention and treatment of obesity and related complications include polyphenols, terpenoids, organosulfurs, and phytosterols. Recent studies show that bioactive components with antioxidant and antiinflammatory activity can support weight loss by increasing thermogenesis and total energy expenditure and reducing oxidative stress and inflammation. In addition, it is reported that phytochemicals can regulate physiological and molecular pathways involved in obesity, including their role in adipogenesis. In this review, the potential roles of dietary phytochemicals in the suppression of adipose tissue development and preadipocyte differentiation, induction of apoptosis of present adipocytes and stimulation of lipolysis, thereby, reduction of body fat mass; and also in suppression of appetite and reduction of dietary energy intake, and hence management of body weight were discussed within the framework of the evidence obtained from in vitro, in vivo and epidemiological studies. [ABSTRACT FROM AUTHOR]

Fats are one of the basic components of human nutrition and are very important because they are a source of energy, improve the flavor and texture of the food product, and are carriers for some vitamins and bioactive components. However, the use of oleogels is recommended as a substitute due to the possible health risks of solid fats. In this study, flaxseed and sunflower oil based oleogels were produced with beeswax, candelila and carnauba wax and these oleogels were used as a shortening substitute in traditional biscuit composition. The oil binding capacity of oleogels, color, diameter, thickness, spread ratio and textural properties of biscuits were investigated. The highest oil binding capacity was determined in candelila wax oleogels. While the hardness value of the biscuits produced with flaxseed oil oleogels (50%) decreased significantly compared to the control, no significant difference was observed in the biscuits replaced with 100% sunflower oil oleogels. [ABSTRACT FROM AUTHOR]

Copyright of Karya Journal of Health Science is the property of Karya Journal of Health Science and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Avocado (Persea americana Mill), known by various names in history, is a tropical fruit from Americas. Its largest producer is Mexico, and today it has been produced in many different countries. Avocado production in Turkey has also been increasing rapidly, and the production volume has increased 14 times in the last 19 years reaching 4209 tons in 2019. In addition to its high nutritional content and health beneficial effects, this fruit, with its medicinal properties, has been the focus of many research areas. Avocado is one of the rare fruits with a high oil content level (?15%), and its oil composition is very similar to olive oil. Besides, it has a very rich nutritional composition in terms of essential nutrients such as different fatty acids, vitamins, minerals, carotenoids and other phytochemicals. In various studies, it is stated that the bioactive compounds of avocado have health beneficial effects such as antimicrobial, antiinflammatory, anticancer, antidiabetic and anti-hypertensive. In addition, avocado consumption is especially important in reducing cholesterol and preventing cardiovascular diseases. Due to all these beneficial effects, the production and consumption of avocados in daily diet have increased significantly in the last 10 years. In this review, the history, varieties, production, composition and health effects of the bioactive components of avocado are discussed. [ABSTRACT FROM AUTHOR]

Anoectochilus formosanus Hayata was demonstrated to have a benefit healthy due to containing active pharmaceutical ingredients. However, A. formosanus is usually processed to produce tea bags which would destroy the bioactive compounds because of the processing procedure. The aim of this study was to evaluate the influence of extracted methods including microwave-assisted extraction (MAE), ultrasound-assisted extraction (UAE), and fermentation by Lactobacillus acidophilus ATCC-4356 to extract the active pharmaceutical ingredients from A. formosanus. The extracted liquid was analyzed total phenolics, total polysaccharide, and antioxidant activity. The results showed that three methods have a positive effect on the extraction of bioactive compounds of A. formosanus in which the fermentation showed the best result. The total phenolic content, total polysaccharide content and antioxidant capacity that extracted by the fermentation method were 11.762 mg GAE/g; 48.914 mg GE/g, and 1.582 mgVit C/g compare to MAE and UAE which were 7.818 mg and 8.128 GAE/g samples; 41.22 and 37.91mg GE/g samples; 1.032 and 1.163 mgVit C/g respectively. The A. formosanus fermentation method by L. acidophilus promotes bioactive compounds of high biological value. This study would suggest a novel use of lactic fermenting A. formosanus in the production of functional foods.

The purpose of this study was to determine the effects of the ultrasonic extraction parameters such as sonication times (3, 6, 9, 12 and 15 minutes), amplitude (25, 50 and 100), temperature (20, 30 and 40 °C), and solvent:fruit paste ratios (5, 10 and 15 mL/g) on the total phenolic and total carotenoid contents of rosehip. The total phenolic content increased from 3.18 mg/g to 4.51 mg/g and the total carotenoid content increased from 4.29 mg/kg to 18.70 mg/kg as the ultrasonication time increased. While the effect of ultrasonication amplitude on total carotenoid content was significant (P <0.05), its effect on the total phenolic content and antioxidant activity was found insignificant (P >0.05). Increasing the temperature caused a significant (P <0.05) change in the total phenolic content, while its effect on the total amount of carotenoid and antioxidant activity was insignificant (P >0.05). On the other hand, increasing the solvent:fruit paste ratio provided extraction of more carotenoids. According to the results of the study, it has been determined that the ultrasonic extraction method can be used successfully in the extraction of bioactive compounds of rosehip. [ABSTRACT FROM AUTHOR]

Increasing prevalence of various metabolic and chronic diseases worldwide indicates the importance of nutrition role on health. Recently, conscious consumers tend to change their eating habits, turning to natural foods rich in vitamins, minerals, bioactive components and antioxidants. Due to the increase in the consumption of sprouted grains called functional nutrients in the daily diet, researches on bioactive components and antioxidant capacity content in germinated grains have also increased. Germination process can be used to obtain high nutritional value from grains and legumes that are good alternatives to animal proteins. Important biochemical cases such as the synthesis of dietary fiber, vitamins, minerals and phenolic substances, changes in protein, carbohydrate and fatty acid compositions occur in plants and seeds during germination. These changes in the nutrient content of grains with germination have an important place in human nutrition and can be effective in preventing many diseases. In this study, biochemical changes in some cereals and legumes during germination were reviewed in terms of macro and micronutrients, bioactive components, anti-nutritional factors and antioxidant capacity. [ABSTRACT FROM AUTHOR]

As the environmental awareness increases, the concept of green technology has gained more importance in recent years. It aims to reduce the production and consumption of hazardous materials, reduce the amount of energy spent and increase the use of renewable resources. It is recommended to use solvents that have non-toxic and high extraction efficiency instead of traditional solvents that are commonly used in the food, chemical and pharmaceutical industries. Green solvents are non-toxic, recyclable, non-volatile and have minimal cost of synthesis. Water, ionic liquids or supercritical fluids are among the most commonly preferred green solvents. In addition to these solvents, deep eutectic solvents took a part in this field in recent years. Although the physical properties of deep eutectic solvents are similar to ionic liquids, their chemical properties are different. In recent years, deep eutectic solvents have been widely used in the extraction of bioactive compounds (phenolic compound, anthocyanin etc.) from food materials. It has been detected a significant increase in extraction efficiency with these solvents. This article reviews the extraction of bioactive compounds from food materials using deep eutectic solvents. [ABSTRACT FROM AUTHOR]

CoronaVirus Disease-2019 (COVID-19) is a pandemic that started in China and influenced the whole world, causing more than 2.5 million people to die. There is not enough evidence to date that any diet, food, or nutrient prevents or treats COVID-19. However, it is thought that optimal nutrition can be a preventive form of "pre-rehabilitation" against deadly viruses. This paper aims to review the latest scientific data that examine the relationship between COVID-19 and nutrition. In this context, this study focuses on the relationship of COVID-19 with dietary protein, bioactive compounds, zinc, selenium, vitamins C and D, omega-3, probiotics, and the Mediterranean diet, which are particularly emphasized in the literature. [ABSTRACT FROM AUTHOR]

Plants and herbal substances have an important place in veterinary phytotherapy and ethnoveterinary medicine applications. Some bioactive chemical compounds synthesized by plants have medical effects. However, the use of these plants and herbal materials can cause poisoning due to wrong identification, difficulty in adjusting its dosage, insufficiency of written records and scientific studies on their traditional use, poor hygienic conditions in preparation and variation in their chemical composition according to the region, where and the season when they are gathered, their used part, and their extraction method. In our study, it was aimed to determine the chemical compositions and to toxicologically evaluate the major compounds of T. spicata var. spicata L., Rosmarinus officinalis L., and Laurus nobilis L. grown in Hatay region and used in veterinary phytotherapy and ethnoveterinary medicine. Chemical compositions of plants contents obtained by solvent extraction method were determined by gas chromatography mass spectrophotometry (GC-MS) analysis. The major components of R. officinalis L. and L. nobilis L. were determined as 1,8-cineol (eucalyptol), in rates of 38.91%, and 33.70% respectively. The major component of T. spicata var. spicata L. was determined as carvacrol (48.82%). While these components have antimicrobial, anti-inflammatory and antioxidant effects, it has also been reported to cause undesirable and toxic effects such as organs damages (liver, kidney, pancreas and testes etc.), DNA thread breaks and respiratory problems. For this reason, it is thought that knowing the major components and their ratios of medicinal plants and materials used in animal health is important in terms of preventing potential toxic effects. [ABSTRACT FROM AUTHOR]

Algae have been considered as a source of high value bioactive compounds including pigments, lipids, fatty acids, polysaccharides, antioxidants and minerals. These compounds serve as a source of nutrition for both humans and animals and as additives in food production. Conventional solvent and/or green extraction techniques are mostly applied to extract these compounds from algae biomass. In this review, paper the most frequently used green extraction techniques such as supercritical fluid extraction, microwave assisted extraction, ultrasound-assisted extraction, pressurized liquid extraction, subcritical water extraction and pulsed electric field extraction were investigated in terms of their process conditions, applications, advantages and disadvantages.

The refining of crude oils obtained from plant origin seeds and fruits is applied in order to remove the undesirable components in the oil or to reduce the amount to an acceptable level. While the unwanted substances are removed from the oil during the refining process or the quantities are reduced to an acceptable level; bioactive compounds (tocopherols, phenolic substances, sterols, squalene, etc.) in the oil are lost qualitatively and quantitatively, conjugation and trans isomerization reactions and process contaminants such as 3-MCPD occur. Intrasystem, innovative, technical solutions need to be developed to reduce the loss of bioactive compounds in the refining stages and/or to prevent the formation of undesirable compounds. For this purpose; refining flows, which can be carried out at a lower temperature, shorter processing time, using less chemicals, are supported by innovative techniques such as ultrasound-assisted refining and accelerating chemical reactions, need to be developed. In this review; the scientific studies on ultrasound assisted degumming, neutralisation and bleaching steps are summarized in detail. [ABSTRACT FROM AUTHOR]

Achillea L., is one of the most widely used medicinal plants in the world. In this study, antioxidant, antimicrobial activity and total phenolic and flavonoid contents of extracts obtained from flower and stem of Achillea aleppica D.C. subsp. aleppica, were investigated. Fixed oils content of the extracts was examined by GC-MS analysis. Totally 31 different fatty acids were determined. The main fatty acid components of plant extracts were butyric acid, oleic acid, linoleic acid, palmitic acid and cis- 4,7,10,13,16,19-docosahexaenoic acid. Total phenolic content, flavonoid amount, FRAP value and DPPH value of the plant extracts ranged between 8.42-38.49 mg/g; 4.54-14.04 mg/g; 14.48-48.31 µg/gand 0.7-33.37 mg/g, respectively. Antimicrobial activity assay carried out against 10 microorganisms showed no inhibitory effect against only Sarcina lutea and Candida albicans. In addition, methanolic extracts from the plants from Sarıçukur location produced better results than that of Ahir mountain. [ABSTRACT FROM AUTHOR]

Consumer's demand and commercial production for pomegranate has increased in the last decades due to their high nutritional value and unique sensory properties. In addition, pomegranate is a rich source of bioactive compounds and therefore its consumption provides many health benefits. In spite of the non-climacteric nature of the fruit, marketability and consumer acceptance is often limited by chilling injuries, cracks, husk scald and decay. In order to avoid these problems, different postharvest treatments have been used. These methods include heat treatments, modified atmosphere packaging, edible coating, chemical agents, and hurdle technology. Therefore, this review aims to summarize all the recent studies about the health benefits, economic value and effect of the different postharvest technologies used in whole pomegranate and pomegranate arils. [ABSTRACT FROM AUTHOR]

Copyright of Academic Journal of Agriculture / Akademik Ziraat Dergisi is the property of University of Ordu, Faculty of Agriculture, Academic Journal of Agriculture and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The aim of this study is to evaluate the functional properties of Angelica jam, a traditional food produced in Bursa, by revealing its bioactive components. In this context, the effect of different extraction methods on total antioxidant capacity, total phenolic and total flavonoid contents and bioavailability of those bioactive components with the in vitro digestion model were also investigated. For this purposes, Angelica jam produced according to its traditional method was extracted with three different solvents including 75% methanol containing 0.1% formic acid, 70% acetone containing 0.5% acetic acid, and 70% ethanol. According to the analytical results, the antioxidant capacity of the jams changed with extraction methods and the samples extracted by methanolic solvent showed more antioxidant capacity using DPPH, CUPRAC and ABTS methods, as 21.77±3.38 mg TE/100 g DM, 69.97 ±10.85 mg trolox equivalent (TE)/100 g dry matter (DM), and 111.97±9.17 mg TE/100 g DM, respectively. Moreover, the highest amount of phenolic and flavonoid contents were obtained from acetone-based extracts as 12.10±0.55 mg gallic acid equivalent/100 g DM and 10.48±0.63 mg rutin equivalent/100 g DM, respectively. Increased total phenol content and total antioxidant levels (by DPPH method) were observed as a result of intestinal digestion of the jam. [ABSTRACT FROM AUTHOR]

In this work, encapsulation matrices were fabricated by electrospinning of cellulose acetate solution and their performance for the encapsulation of resveratrol was evaluated. Scanning electron microscopy (SEM) results showed that cellulose acetate fibers were bead-free and smooth. The mean diameters of resveratrol loaded and unloaded fibers were found to be 493 nm and 478 nm, respectively. Encapsulation efficiency of resveratrol was 95%. Antioxidant activity assay confirmed that the encapsulation via electrospun fibers reduced the degradation of bioactive compounds during storage. In-vitro release study showed that 11% of the resveratrol in cellulose acetate fibers was released into buffer medium within 20 h and after that, the release reached plateau. Therefore, electrospun cellulose acetate fibers are promising to be used as an efficient encapsulating matrices for resveratrol. [ABSTRACT FROM AUTHOR]

Apples can be consumed as fresh or processed into various products including frozen apples. As a result of processing, pomace which is rich in bioactive compounds, is generated. The aim of this study was to evaluate the bioaccessibility of polyphenols in fresh and frozen apples and apple pomace using an in vitro gastrointestinal digestion model. Total phenolics, flavonoids, and antioxidant capacity were determined spectrophotometrically, whereas the quantification of polyphenols were carried out chromatographically using high performance liquid chromatography--photodiode array detector (HPLC--PDA). Considering the bioaccessible polyphenols determined using HPLC-PDA after in vitro gastrointestinal digestion simulation, it was found that frozen apples and pomace contained 11--16% more bioaccessible polyphenols compared to fresh apples. In conclusion, results obtained in this study showed that food processing affects the release of polyphenols from the matrix during digestion and that the values determined for undigested samples may be different from the bioaccessibility values. [ABSTRACT FROM AUTHOR]

In this study, biologically active compounds were investigated in propolis samples produced in different periods by using different propolis production methods. Langstroth type wooden beehives were used in the study. Propolis samples were collected in the nectar period and in the pre-winter period for the two years. As propolis production traps, plastic grid inner cover, with wooden Bell Board types attached to the front and side face of the hive were used. The powdered propolis samples were exctracted by using 96% ethanol for one week to obtain the solution. The phenolic components of propolis extracts were determined by GC-MS. The most common compounds in propolis samples are benzoic acids, coumaric acids, hexadecanoic acid, cinnamic acids, eudesmol and bisabolol and their derivatives. Propolis produced in different periods and years were found to contain 17 components in common. [ABSTRACT FROM AUTHOR]

Copyright of Karaelmas Science & Engineering Journal / Karaelmas Fen ve Mühendislik Dergisi is the property of Karaelmas Science & Engineering Journal and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Beside the physical and natural conditions of countries or regions, cultural structure of the societies have also effects on reared animal species. Camel can be reared in the regions in which main livestock species cannot be reared and the world camel population increased about 2.69- fold from 1961 to 2017, increase in Africa is 3.49-fold. Proportionately, camel meat production is the most increased meat in the world, after the poultry, ass and goat meat production. Slaughtering rate, as varies countries, in the camel population in the world is 11.3%, the number of slaughtered camel is 2.84 m heads and camel meat production is 630,210 tons. Camel carcass weight, depending on the slaughtering weight, varies between 125 and 400 kg, and dressing percentage varies from 47.5% to 61.5%. The quality characteristics of camel meat, with low cholesterol content, are similar to beef quality characteristics, especially if they were slaughtered at a younger age. [ABSTRACT FROM AUTHOR]

Water, attributed as a major component of many foodstuffs, is considerably influential on quality characteristics and overall acceptability of foodstuffs. However, considering the physical, chemical, microbiological and enzymatic reactions that affect the structure and storage stability of a food, the term water activity (aw) becomes crucial instead of water content of the foodstuff. Many phenolic compounds, including terpenes and terpenoids and alkaloids are mainly affected by aw. Different approaches, including freezing and drying processes and the addition of sugar or salt, are applied to reduce the molecular mobility and thus to increase shelf life. High aw lead to a poor storage stability of bioactive compounds such as phenolics. Using encapsulation technology, the foodstuff is immobilized within a coating material and the storage stability of the bioactive components is increased by reducing aw. In this review, general information is provided about the effects of aw on food bioactive components stability. [ABSTRACT FROM AUTHOR]