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This study examined the impact of seed size, roasting process, growing region and their interactions on chemical composition of NC‐7 peanut cultivar from Turkey. Peanut seeds obtained from Osmaniye, and Adana regions of Turkey were sized into two market grades as 7 and 11 mm and roasted until a uniform skin color was obtained. It was found that the moisture, stachyose, raffinose, sucrose and amino acid values of small sized samples were generally significantly higher than the larger ones. Larger seeds especially in Osmaniye region had higher oleic/linoleic (O/L) acid ratio. In Osmaniye region, raw samples showed higher concentration for detected sugars thauikn Adana region. It was determined that roasting process generally caused a decrease in the amount of amino acids. It was elucidated that seed size, growing regions and roasting process were crucial factors for the chemical compositions of peanut seed samples. Novelty impact statement: As far as we know, this study is the first detailed approach to elucidate the sugar and amino acid contents of two different size types and growing regions (Adana and Osmaniye)‐in which one has a Geographical Indication Patent owing to its kernel quality and unique flavor in roasted seeds. Based on these results, peanut seeds should be handled in chemical composition regarding its specific market grades by consumers and peanut industry. In view of the complexity of peanut seed composition depend on seed size and growing location, the changes in the raw material that occur during roasting process can give a clue for different food materials also. [ABSTRACT FROM AUTHOR]

Because of the limited number and size of the oil extraction opportunities, olives are generally piled and stored at ambient temperatures for weeks before processing. Under these conditions biochemical changes could result a negative affect on the olive quality. The changes in the olive result poor stability in olive oil because of the oxidation and decomposition of bioactive compounds such as phenolic substances. Indeed, it is known that polyphenols are a large family of compounds found in plant tissues, which show strong antioxidant activity. The healthy characteristic of the phenolic compounds is associated to their radical scavenging activities. In this study, Gemlik olives cultivated from Osmaniye area were stored for 25 days at 5 °C under three different conditions (20 kPa CO2 atmosphere, 20 kPa N2 atmosphere and air). Olive oil was extracted following of 0, 5, 15 and 25 days of olive fruits storage. Qualtiy markers (free fatty acidity, peroxide value, K270 and K232) together with the phenolic compounds and fatty acid compositions of oils were determined. The physical properties of olives (flesh/pit ratio, average weight and fruit firmness) were well-preserved under CO2 and N2 atmospheres. The phenolics (tyrosol, syringic acid, vanilin, p-coumaric acid, oleuropein, cinnamic acid and luteolin) and fatty acids (palmitic, palmiteloic, heptadecanoic, heptadecenoic, stearic, oleic, linoleic, linolenic, arachidic, behenic, docosadienoic and lignoceric acids) composition were generally unchanged during storage. Oleuropein, the bitter principle of olives disapperead faster in the oils obtained through storage under N2 than other storage conditions. [ABSTRACT FROM AUTHOR]