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Copyright of Turkish Bulletin of Hygiene & Experimental Biology / Türk Hijyen ve Deneysel Biyoloji is the property of Refik Saydam National Public Health Agency 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 work was to determine the fatty acid profile and health lipid indices of fresh turkey meat, as well as products obtained from turkey meat, i.e. turkey sausage and pate. Turkey breast muscles were cut from the side of the carcass, separately vacuum packed and stored in a refrigerator before analysis. Sausages and pate were produced from turkey meat using a technological process. The fatty acid profile of the samples was determined by gas chromatography with a flame ionization detector (GC/FID), and lipid indices were calculated based on the composition. Turkey muscle had a higher percentage of C16:0 and C18:0 than turkey sausage and pate. A significantly higher proportion of saturated fatty acids (47.9%) than in sausage and pate, 27.2 and 8.9%, respectively, characterized turkey muscle. The lowest determined proportion of polyunsaturated fatty acids for turkey muscle was 12.0%. The atherogenicity index was satisfactory for all three tested products, while the thrombogenicity index was satisfactory only for the tested raw turkey muscle meat (1.656). [ABSTRACT FROM AUTHOR]

Turkey is the leading producer and exporter of hazelnuts, producing approximately 64% of global hazelnut production. This research investigated the effects of cultivars and altitude on the phenolic, antioxidant, and fatty acid compositions of five hazelnut cultivars grown at three different altitudes, 100 m, 350 m, and 800 m, in Ordu province, one of the territories that produce the most hazelnuts. The results showed that the cultivar and location significantly affected phenolic compounds, antioxidant activity, and fatty acid (FA) content. The lowest (2.30 mg/kg-Yağlı) and highest (21.11 mg/kg-Kara) gallic acids were obtained at 100 m. The highest total phenolic content and antioxidant activity were found in the nuts grown at 350 m in the Kara and Palaz cultivars, at 100 m in the Yağlı and Sivri cultivars, and at 800 m in the Çakıldak cultivar. Oleic acid was the predominant FA in the cultivars and possessed a diverse trend according to the altitude and cultivar, ranging from 76.04% to 84.80%, increasing with altitude in all cultivars except Çakıldak. Palmitic acid was the predominant saturated FA followed by stearic acid, which significantly varied according to the elevations. This study suggests that the responses of hazelnuts to altitude depend on the cultivar; hence, a proper approach to producing nuts containing more phenolic, fatty acids, and antioxidant activity includes choosing a suitable cultivar for a specific elevation. [ABSTRACT FROM AUTHOR]

Chickpea bread is a traditional bread type produced by chickpea fermentation. In this study, totally 12 chickpea liquid starter and dough samples were collected during chickpea fermentations conducted at three commercial bakeries located in Turkey at two different seasons. Also, laboratory‐scale chickpea fermentation was performed at two different temperatures. Various microbiological and chemical characteristics were analyzed. Multivariate statistical analysis was conducted for comparison of the samples depending on the different characteristics. Yeast biodiversity was identified by subjecting all presumptive yeast cultures to ITS region amplification of 5.8S rRNA gene, Restriction Fragment Length Polymorphism (RFLP), and 26S rDNA gene sequence analysis. Totally, 59 yeast strains were identified at the species level as Saccharomyces cerevisiae (40.7%), Candida parapsilosis (33.9%), Meyerozyma guilliermondii (20.3%), Pichia fermentans (3.4%), and Cryptococcus albidosimilis (1.7%). Different biochemical patterns were observed among samples, due to different production environments, fermentation conditions, and raw materials related to artisan and region‐dependent production. Novelty impact statement: Some samples showed a rich yeast species diversity and yeast belong to six genera were isolated from the chickpea fermentations. Saccharomyces cerevisiae dominated the chickpea fermentations. Different production techniques affect the chemical and microbiological composition and samples produced in different places exhibit different biochemical patterns. [ABSTRACT FROM AUTHOR]

Abstract: The fatty acids in Agaricus bisporus, Agaricus campestris, Boletus edulis, Coprinus comatus, Pleurotus ostreatus, Oudemansiella radicata and Armillaria mellea species were obtained by a Soxtec system extracted with chloroform/methanol (2:1) and derivation of their methyl ester forms. The fatty acids were identified and quantified by gas chromatography. The fatty acid compositions mushrooms were studied using fruit body and stems. Fatty acid composition varied among species. The dominant fatty acid in fruit body and stem of all mushroom species was linoleic acid (18:2). Percentage of linoleic acid in species varied from 13% to 59%. Linoleic acid levels were higher in the stem of O. radicata than in the stems of other mushroom species. The other major fatty acids were, respectively, palmitic, oleic, stearic and arachidic acids. Linolenic acid levels were low in all species. Fatty acids analysis of the mushrooms showed that the unsaturated fatty acids were at higher concentrations than saturated fatty acids. [Copyright &y& Elsevier]

Copyright of Medical Journal of Bakirkoy is the property of Galenos Yayinevi Tic. LTD. STI 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 was to determine the growth performance, meat quality and colour attributes of large rainbow trout (Oncorhynchus mykiss) in net cage systems in the southern Black Sea coasts of Turkey. In the study, large rainbow trout with an initial weight of 1,322.07 ± 57.72 g were reached to 3,385.30 ± 140.98 g and the survival rates were 95.69 ± 1.32% in 5‐month production period. Crude protein and crude fat values of fish meat were ranged between 16.75 ± 0.07–20.18 ± 0.90% and 9.22 ± 0.15–12.29 ± 0.42%, respectively (p < .05). The essential and non‐essential amino acid values were between 12.92 ± 0.02–13.09 ± 0.01 g/100 g and 11.97 ± 0.14–11.47 ± 0.01 g/100 g, respectively (p > .05). C20:5n‐3, C22:6n‐3, ɷ3 and ɷ6 values in fish meat were between 4.32 ± 0.02–4.30 ± 0.08% (p < .05), 8.31 ± 0.10–7.72 ± 0.15% (p < .05), 13.41 ± 0.10–12.93 ± 0.23% (p < .05) and 21.85 ± 0.06%‐19.74 ± 0.36 (p < .05), respectively. As a result, it can be concluded that large rainbow trout cultured in the southern Black Sea coasts of Turkey is a rich source of food in terms of fatty and amino acid compositions and atherogenicity index, thrombogenicity index and hypocholesterolaemic/hypercholesterolaemic values. [ABSTRACT FROM AUTHOR]

Copyright of Turkish Journal of Biology is the property of Scientific and Technical Research Council of Turkey 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 Dairy Science & Technology (EDP Sciences) is the property of EDP Sciences 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.)

Three strains of gram-positive, motile, rod-shaped and boron (B)-tolerant bacterium were isolated from naturally B containing soil of Hisarcik area in the Kutahya Province, Turkey. The strains, designated as T-14A, T-15ZT and T-17s, produced spherical or ellipsoidal endospores in a terminal bulging sporangium. The strains required B for the growth and can tolerate more than 450 mM B. These also tolerated up to 7.0% (w/v) NaCl in the presence of 50 mM B in agar medium but grew optimally without NaCl. The temperature range for growth was 16–37°C (optimal of 30°C), whereas the pH range was 6.5–9.0 (optimal of 7.5–8.5). The DNA G + C content was 41.1–42.2 mol% and the predominant cellular fatty acid was iso-C15:0. The major respiratory quinone system was detected as MK-7 and the diamino acid of the peptidoglycan was meso-diaminopimelic acid. Based on phenotypic and chemotaxonomic characteristics, phylogenetic analysis of 16S rRNA gene sequences data and DNA–DNA re-association values, we concluded that the three strains belong to a novel species of the genus Bacillus, the type strain of which is T-15ZT and for which we proposed the name, B. boroniphilus sp. nov. (DSM 17376T = IAM 15287T = ATCC BAA-1204T). [ABSTRACT FROM AUTHOR]

In this study virgin olive oil obtained from cv. Nizip Yaglik (NY) was adulterated with different proportions (5 and 10%, v/v) of cotton (CO) and sunflower (SO) oils. Fatty acid and sterol profiles of olive oil were analyzed by using gas chromatography (GC). Also, difference of Equivalent Carbon Number 42 values (ΔECN42) of oil samples were determined by using GC and HPLC. Due to results of fatty acids analysis, the percentage of oleic acid was decreased when CO and SO were added. Palmitic acid was increased over the addition of CO, and decreased with the addition of SO. The ΔECN42 values were increased in adulterated oils. These values showed further increase in adulterated oils with SO. Beta-sitosterols decreased to 91.06 and 88.54% when mixed with 5 and 10% SO, respectively. On the other hand, decline was negligible when mixed with CO. According to principal component analyses (PCA), pure NY and adulterated oils were clearly separated in different parts of screen plot according to fatty acids, triacylglycerol (TAGs) and sterol profile. The outcomes of this first investigation provide valuable information for about the differences of fatty acids, ΔECN42 values and sterol compounds between Turkish olive oil from Nizip Yaglik cv. and its adulteration with cotton and sunflower oil. It was observed that fatty acids are not very effective in detecting adulteration of NY oil, but ΔECN values, sterols and Rmar values can be used to detect adulteration of NY olive oil.