Search

• Protein concentrate production conditions were optimized. • Genotype effected the features of protein concentrates. • Some genotypes exhibited superior technological properties. • Color effected the bioactive features. In this study, a comparative investigation on the structural, technofunctional and bioactive properties of protein concentrates from different common bean genotypes was performed. Protein extractions were carried out at different pH and salt concentrations and the highest protein content for the concentrates (77.7%) was determined for pH 11 and 0.4% of salt. The protein content of the common bean flour and their protein concentrates was in the range of 22–26.93% and 72.97–77.99%, respectively. For bioactive properties, total phenolic content ranged between 578.9 and 1355.9 and 313.5–1219.1 mg GAE/kg, for bean flours and protein concentrates, respectively. Two genotypes (G7 and G8) were the samples showing the superior biofunctional properties compared to the others. Thermal characterization showed that T d and ΔH values were in the range of 64.95–94.33 °C and 76.64–122.3 j/g, respectively. SDS-PAGE analysis revealed that the major band corresponded to the 7S vicilin. Principal component analysis showed that G2 and G6 had different characteristics in terms of technofunctional parameters while G7 and G8 were differed from the other genotypes in terms of bioactivity. The results showed that the proteins of common beans could be evaluated as good source due to high bioactivity for the enrichment of food formulations. [ABSTRACT FROM AUTHOR]

In this study, aerial parts of dandelion were exposed to extraction by different solvents such as water, ethanol, methanol and glycerol and also their aqueous mixtures to compare the effect of extraction solvents on bioactive performance of the dandelion and also to show the effectiveness of hydroglycerolic extraction which is a green extraction process. Total phenolic content (TPC) and total flavonoid content (TFC) of the extracts were determined and also antiradical scavenging activities and antioxidant capacities of the samples were also evaluated. TPC and TFC of the samples ranged between 4.63-21.28 mg GAE/g and 1.16-14.38 mg CE/g, respectively. The highest TPC and TFC values were determined in aqueous extract of glycerol (75% w/w) compared to other solvents. Additionally, ABTS.+ and DPPH radical scavenging activity and ferric reducing capacity and antioxidant capacity values were determined for the extracts and the best solvent was also aqueous glycerol (75% w/w). [ABSTRACT FROM AUTHOR]

The sage is a perennial medicinal and aromatic plant belonging to the Lamiaceae family. Macro-micro elements have an important place in the development of this plant. One of these elements is selenium. This study aims to examine the effect of foliar selenium (Se) application on the agronomic, biochemical, and bioactive properties of sage. The plant height (PH), fresh herb yield (FHY), dry herb yield (DHY), and dry leaf yield (DLY) as agronomic properties, and Se content in the plant (SCP), ascorbic acid content (AAC), total phenolic content (TPC), antioxidant activity (AA) and mineral composition (MC) as biochemical and bioactive properties were investigated in this context. The experiment was carried out in four replications over three years in 2018, 2019, and 2020. In the study, 0 (control), 100, 200, 400, and 800 g ha−1 Se were applied to sage leaves. At the end of the study, it was determined that Se application was effective on the agronomic characteristics of the sage, except for the first year. The application of 100 g ha−1 Se in FHY, DHY, DLY, AA, and TPC properties emerged as the recommended dose since it reached the highest values. In addition, it was evaluated that the Se application did not have a statistically significant effect on the SCP. For years with statistical significance, 400 g ha−1 Se application was recommended in terms of AAC and 100 g ha−1 Se application in terms of AA and TPC. [ABSTRACT FROM AUTHOR]

• Capsicum annuum (Long pepper) × Capsicum frutescens (PI281420) were selfed. • Total phenolics, flavonoid and total anthocyanin contents of the red pepper lines changed significantly. • Scoville heat unit revealed that the 95% of the peppers were highly pungent. • The major phenolics of peppers were detected as p-coumaric acid. In this study, 104 RIL (Recombinant Inbred Pepper Lines: F6) populations which generated by selfing Capsicum annuum (Long pepper) × Capsicum frutescens (PI281420) F6 population were characterized in terms of detailed bioactive properties, major phenolic composition, tocopherol and capsaicinoid profile. Total phenolics, flavonoid and total anthocyanin contents of the red pepper lines were in the range of 7.06–17.15 mg gallic acid equivalent (GAE)/g dw, 1.10–5.46 mg catechin equivalent (CE)/g dw and 7.9–516.6 mg/kg dw extract, respectively. Antiradical activity and antioxidant capacity values also ranged between 18.99 and 49.73% and 6.97–16.47 mg ascorbic acid equivalent (AAE)/kg dw, respectively. Capsaicin and dihydrocapsaicin levels showed a wide variance with the range of 27.9–1405.9 and 12.3–640.4 mg/100 g dw, respectively. Scoville heat unit revealed that the 95% of the peppers were highly pungent. The major tocopherol was alpha tocopherol for the pepper samples with the highest level of 1078.4 µg/g dw. The major phenolics were detected as p-coumaric acid, ferulic acid, myricetin, luteolin and quercetin. Pepper genotypes showed significant differences in terms of the characterized properties and principal component analysis was applied successfully to reveal the similar genotypes. [ABSTRACT FROM AUTHOR]

Highlights • Different irrigation and nitrogen fertilizer treatments on some properties of maize were investigated. • The highest total starch was obtained from I50 and N3 combination. • Amylopectin increased with the effect of irrigation while the amylose decreased. • The lowest phytic acid level was also obtained from I100 and N1 treatment. Abstract In the present study, the effects of different irrigation levels (I50: 50%; I75: 75%; and I100: 100% of depleted water from field capacity) and nitrogen fertilizer concentrations (N1:100, N2:200 and N3:300 kg ha−1N) on starch properties (total, resistant and nonresistant starch, amylose-amylopectin ratios) and phytic acid content of maize were investigated. The single and interaction effects of the treatments and also influence of harvesting year were evaluated. Total starch accumulation changed with the treatments and the highest values were obtained from I50 and N3 combination and the lowest levels were recorded for I100-N1 and I100-N2 treatments. Amylopectin increased with the effect of irrigation, while the amylose decreased with the irrigation treatment in parallel to amylopectin content. Besides, the lowest phytic acid level was also obtained from the treatments of I100 and N1. This study would provide some valuable information for agricultural and nutritional applications of maize. [ABSTRACT FROM AUTHOR]

Highlights • Molecular, morphological and some biochemical properties of twelve bitter melon genotypes were characterized. • Fifteen ISSR primers produced, on average, 113 bands in the accessions examined, of which 59 (52%) were polymorphic. • Eleostearic acid had the highest proportion among the fatty acids (43- 63%). • The bitter melon genotypes showed different fractions of vitamin E. Abstract Bitter melon or bitter gourd (Momordica charantia L.) of the Cucurbitaceae family is valuable plant for their nutritive and medicinal properties. In this study, molecular, morphological and some biochemical properties of 12 bitter gourd genotypes from different parts of Turkey were determined. Considerable morphological variation among the genotypes was observed for fruit properties such as fruit length (9.33 to 14.33 cm) and time for maturity (late June to late September). For molecular caharacterization fifteen ISSR primers were produced, on average, 113 bands in the accessions were examined and 59 (52%) of them were detected as to be polymorphic, which resulted in a Jaccard’s similarity range from 0.80 to 0.98. According to biocehmical analyses, palmitic, stearic, oleic, linoleic and eleostearic acids were detected as the major fatty acids in the studied bitter gourd seeds. Eleostearic acid had the highest proportion among the fatty acids (42.66-61.99%). The bitter gourd genotypes showed different fractions of vitamin E. G1 contained alpha, gamma and delta tocopherol, while G2, G18, G19 and G24 contained only gamma and delta tocopherols. Beta carotene was also present in all genotypes and the ratio was between 56.57 and 116.75 mg/kg. In addition, the genotypes were evaluated for their mineral composition and phosphorus was the major mineral for the genotypes and only sodium was not observed in all genotypes among the studied minerals. This study provided useful information for nutritional perspective of bitter melon and also breeding studies. [ABSTRACT FROM AUTHOR]

In this study, sourdough samples were collected from different locations and lactic acid bacteria (LAB) and yeasts were isolated, identified and their phytic acid degradation capabilities were investigated. The isolated phytase positive LAB and yeast strains were identified by FTIR (Fourier Transform Infrared Spectroscopy) and LAB's 16s rRNA gene and yeast's 26s rRNA gene sequencings. Phytase positive strains were used as a starter culture in whole wheat bread production. In order to determine the culture effect on the quality parameters of whole wheat bread samples, some physicochemical, nutritional, sensory, and textural properties were characterized. The spectrophotometric phytase activity was calculated as 703.1–1153.8 U/mL for LAB isolates, and 352.2–943.4 U/mL for yeast isolates. Two different yeast species ( Saccharomyces cerevisiae , Pichia membranifaciens ) and five different LAB species ( Weissella viridescens , Pediococcus pentosaceus , Pediococcus acidilactici , Lactobacillus brevis , Lactobacillus parabuchneri ) were identified based on the FTIR-based identification and molecular subtyping methods. The phytic acid content significantly decreased in culture added whole wheat breads compared to control one produced with only commercial baker's yeast. The greatest reduction in phytic acid level (43.4%) was observed in the bread produced by S. cerevisiae + Pediococcus pentosaceus culture combination. [ABSTRACT FROM AUTHOR]

Coriander ( Coriandrum sativum L.), is a specific species for Mediterranean region and it is cultivated for several purposes such as medicinal, cooking and cosmetic. Coriander seed oil is widely used in the food, health, cosmetics, soft drinks and chocolate industries all around of the world. Coriander essential oil is also utilised by the humans in terms of its medicinal properties traditionally. The present study was aimed to investigate some biochemical and bioactive properties of the coriander samples. Besides, four different varieties from Turkey (Arslan, Gamze, Gürbüz, Erbaa) were compared in the study. The highest crude oil content (COC) was calculated for the Gamze cultivar. The highest amounts of calcium, magnesium, sulphur, copper and boron were determined in the Gamze cultivar while the lowest values were for the Arslan one. The significant variation was observed in mineral contents of seed and seed oil samples. Petroselinic acid was the major fatty acid for all coriander cultivars. The lowest antiradical activity was found in the Erbaa cultivar and the highest amount of total phenolic compounds was for the Arslan cultivar. This study is the first report about biochemical and bioactive properties of the four coriander varieties from Turkey. [ABSTRACT FROM AUTHOR]

The important internal quality parameters of apples are firmness and soluble solids content (SSC); features that affect consumers' preferences and the marketing of apples. Hyperspectral imaging systems are novel and non-destructive methods that have various applications in the food industries. The regression methods offer many advantages due to the learning capability, non-destructive measurements, reduced assumptions, process compliance, and tolerance of missing data in agricultural commodities. In the present study, hyperspectral images of Pink Lady apples at different harvest stages (three periods) were analyzed to predict some internal characteristics (firmness and SSC). The hyperspectral camera was used to acquire reflectance data in 300 spectral bands in the range of 386 and 1028 nm in a total of 100 samples for each harvest period. In addition, prediction performance of artificial neural network (ANN), k-nearest neighbors (KNN), decision tree (DT), partial least squares regression (PLSR) and multiple linear regression (MLR) were evaluated. Determination coefficients (R2) were respectively determined as 0.910 and 0.684 for ANN, 0.881 and 0.679 for DT, 0.781 and 0.684 for KNN, 0.666 and 0.762 for MLR and 0.819 and 0.661 for PLSR in the prediction of firmness and SSC. Besides, better firmness prediction was achieved by using spectral bands of 511, 505, 704, and 689 nm. The present study demonstrated the potential use of hyperspectral imaging with ANN and DT methods was more effective for firmness, while DT and MLR were more effective for SSC and the methods were proved to be quite feasible for industrial applications. • HSI and machine learning technique combination was used to evaluate apple quality. • Soluble solids content and firmness were estimated in three harvest periods. • Five machine learning algorithms were used for estimation. • Two absorption peaks were observed at around ∼675 and 975 nm for ripening stages. • ANN and DT was more successful for firmness, while DT and MLR were for SSC. [ABSTRACT FROM AUTHOR]

In this study, response surface methodology was used to evaluate effect of some processing parameters; namely, sodium benzoate (SB, 0–0.1%), mint essential oil (MEO, 0–1000 ppm), storage temperature (4–20 °C) and time (1–41 days) on physicochemical and bioactive properties of apple juice inoculated with Zygosaccharomyces rouxii and Zygosaccharomyces bailii . A multiple-response optimization was conducted to determine simultaneous effects of the processing variables that maximize and minimize the characterized properties of apple juice. The results showed that MEO had a remarkable anti-yeast effect on Z. rouxii and Z. bailii , which revealed that it had a comparable effect with that of SB in terms of anti-yeast activity. In addition, synergistic/antagonistic effects were investigated; however, it was revealed that there were antagonistic effects between SB and MEO in terms of bioactive properties. The effect of MEO on the bioactive properties was more pronounced in apple juice samples inoculated with Z. bailii than in those inoculated with Z. rouxii . Multiple-response optimization analysis revealed that minimum yeast count (YC) values (0.017 or 0.271 log cfu/ml) would occur at storage time = 15.78 or 15.72 days, storage temperature = 9.28 or 7.47 °C, SB concentration = 0.00% and MEO concentration = 1,000 ppm. [ABSTRACT FROM AUTHOR]

In the present study, production and using possibilities of powder of macaroni boiling water (PMBW) were investigated. After cooking process of macaroni, firstly pre-drying was carried out at 50 °C in a drying oven and then lyophilization process was conducted to obtain final powder product. Physicochemical characterizations like total dry matter, ash, fat, protein, pH, a w and color properties were carried out and also technological properties of sample were determined. Both macaroni boiling water and the final powder product were examined in terms of microbiological analyses. It was found that macaroni boiling water had to be processed in 6 h after cooking if the cooking water was stored at room temperature. Also, the duration of 12 h after cooking was found to be limit level for microbiological safety of cooking water if it was stored at +4 °C. Besides, scanning electron micrographs of particles and fatty acid and mineral profile of the final powder product were determined. Macaroni boiling water is a by-product having a lot of nutrients and in this study it was proved that utilization of this by-product may be feasible. The macaroni boiling water can be used as a food ingredient and also as an enrichment agent. [ABSTRACT FROM AUTHOR]

In this research, reducing activity of Turkish propolis on patulin production of Penicillium expansum in apple juice was investigated. To compare the antifungal activity of propolis, sodium benzoate was also used as a positive control. Different concentrations of propolis (0.1, 1 and 2 mg/ mL) and sodium benzoate (0.35 mg/ mL) were added into apple juice after P. expansum inoculation. Apple juice samples were then mixed with propolis, and patulin content was determined in 1st, 24th and 48th hours. High-performance liquid chromatography equipped with diode array detector which is a reliable equipment for the determination of patulin in apple juice, were used after clean-up procedure. Considerable patulin reduction was achieved with the addition of propolis in the apple juice. The best result was obtained at 2 mg/ mL propolis added group for 48 h incubation. It was concluded that propolis can be used as a natural antifungal agent for P. expansum inhibition instead of chemical preservatives. Practical Applications Propolis is a natural honeybee product, and it is rich in functional bioactive compounds. It can be used to inhibit the patulin-producing microorganism. The inhibitory effect of propolis in the apple juice showed that it is an effective natural inhibitor. [ABSTRACT FROM AUTHOR]

The amino acid composition of twenty-five honey samples obtained from different regions of Turkey (rhododendron and honeydew honey) was determined by a liquid chromatography–atmospheric pressure chemical ionization–mass spectrometry (LC–APCI–MS). Principal component analysis (PCA) and hierarchical cluster analysis (HCA) were used to characterize and classify the honey samples. In rhododendron honeys, major amino acids were detected as aspartic acid, lysine, and arginine, for honeydew honeys, lysine, arginine, and histidine were found, following the proline. Five principal components (PCs) and four main clusters were obtained from the chemometric analysis that classifies the samples. Five PCs were detected to be explanatory of more than 79% of the total variance in the data matrix. It can be concluded that free amino acids are good indicators for determination of botanical origins and chemometric studies are highly useful for honey characterization. [ABSTRACT FROM AUTHOR]

Eremurus spectabilis grows in the spring as a wild vegetable and for many years has been used both as a food or food additive and for therapeutic purposes. This study investigated the total phenolic content and the antimicrobial, antioxidant, and antiradical activities of methanol, ethanol, and aqueous extracts of E. spectabilis (obtained from the Antalya region of Turkey). In addition, volatile compounds of E. spectabilis were characterized by using gas chromatography/mass spectrometry. Major components of E. spectabilis volatile compounds were carvone (44.64%), carvacrol (14.45%), pentane, 2-methyl- (7.34%), (E)-caryophyllene (5.57%), valencene (5.11%), cis-calamenene (2.01%), cadalene (1.10%), and acetic acid (1.12%). The highest total phenolic content was seen with methanol extract (mean ± standard deviation, 31.92 ± 0.48 mg gallic acid equivalents/g dry extract). The ethanol extract showed the highest antiradical activity, with a 50% inhibitory concentration of 35.14 µg/L in the 1,1-diphenyl-2- picrylhydrazyl assay. The strongest antioxidant activity was detected in methanol extract (81.72 ± 0.62 mg ascorbic acid equivalents/g). Twelve bacteria species were used to analyze the antimicrobial activity of extracts. The 1% concentrations of all extracts showed no inhibitive effect on any bacterium. The most resistant bacterium was Yersinia enterocolitica, and the most sensitive bacterium was Pseudomonas aeruginosa. A positive correlation was seen between concentrations and inhibition zones, and some differences occurred between antimicrobial activity of other concentrations. [ABSTRACT FROM AUTHOR]

In this study, gallic acid (GA) which is one of the most popular phenolics was encapsulated using yeast cell (S. cerevisiae) and effects of plasmolysis treatment and solvent type of encapsulation media (H 2 O or EtOH:H 2 O) on encapsulation performance, bioactive properties, morphological-conformational characteristics and release behavior at simulated gastric and intestine medium (pH 1.2 and 6.8) were investigated. Encapsulation efficiency (EE) was determined to be significantly higher in nonplasmolysed yeast cells treated with H 2 O (NPYC–H 2 O). GA concentration of microcapsules ranged between 6.48 and 94.76 mg GAE/g sample and the microcapsules showed antioxidant and antiradical activity. It was revealed that the solvent type of encapsulation media showed significant effect on the EE and studied bioactive parameters. GA released from yeast cells efficiently in both pH 1.2 and 6.8, more than 80% after 2 h of release and the releasing behavior was explained by Korsmeyer-Peppas kinetic model by high fitting performance. It was concluded that GA could be encapsulated by nonplasmolysed yeast cell in aqueous media effectively. • Yeast cell was used as a microcarrier for gallic acid. • Plasmolysis treatment caused a decrease in encapsulation efficiency. • Solvent type of encapsulation media showed significant effect on microcapsule properties. • Gallic acid release was explained by Korsmeyer-Peppas kinetic model. [ABSTRACT FROM AUTHOR]

In this research, anti-yeast activity of natamycin in apple juice inoculated with both Zygosaccharomyces rouxii and Z. bailii during the storage at different temperatures was investigated. For this purpose, a response surface methodology approach was used to test and optimize effects of some processing variables; storage time (1, 21 and 41 days), storage temperature (4, 12 and 20 °C), sodium benzoate as a positive control (0, 0.05 and 0.1%) and natamycin concentration (0, 30 and 60 mg/L) on several physicochemical and bioactive properties of the apple juice samples. The results showed that the natamycin performed a remarkable anti-yeast effect on Z. bailii rather than on Z. rouxii. The brix levels of the samples decreased and so the turbidity values increased significantly due to the yeast activity during the storage. Bioactive properties were also significantly affected by the natamycin which was also revealed to increase the antioxidant capacity of apple juice during storage. Using multiple response optimization technique, it was calculated that minimum yeast count (YC) values would occur at storage time = 38.64 and 40.9 days, storage temperature = 19.81 and 14.4 °C, sodium benzoate level (fixed to 0%) and natamycin concentration = 40 and 51.9 mg/L for the samples inoculated with Z. bailii and Z. rouxii , respectively. It was concluded that the bioactive properties of apple juice could be preserved by addition of natamycin which is suggested to be a natural inhibitor during the storage. • Natamycin showed strong anti-yeast activity against the osmotolerant yeasts. • Apple juice quality during storage was well preserved with natamycin. • Z. rouxii showed more resistance compared to Z. bailii. • Yeast count correlated negatively with the brix of apple juice. [ABSTRACT FROM AUTHOR]

• Thymoquinone decrease was observed in native black cumin seed oil at 65 °C. • Stability of black cumin seed oil was improved with yeast encapsulation process. • Plasmolysis of yeast affected the encapsulation process and microcapsule properties. • Black cumin seed oil quality was preserved in plasmolysed yeast encapsules. Thymoquinone is a chief phytochemical constituent of black cumin seed oil (BCSO) and shows strong bioactivity. It has a weak stability against environmental conditions like heat and light. Encapsulation process by Saccharomyces cerevisiae is a popular technique to preserve the bioactivity and increase the stability of functional bioactive compounds. In the current study, BCSO was encapsulated by both plasmolysed (PYC) and nonplasmolysed yeast cell (NPYC) and stability of thymoquinone and bioactive properties of all samples were evaluated. And also, some physicochemical, morphological and conformational characterizations were carried out for the encapsules. The results showed that thymoquinone concentration and its bioactivity were preserved better in PYC during storage compared to BCSO and NPYC. The highest degradation ratio of thymoquinone during storage for the BCSO was 96.78% while the lowest one was for the PYC sample (52.63%). [ABSTRACT FROM AUTHOR]

In this study, ethanol produced by osmophilic yeasts, Zygosaccharomyces bailii and Z. rouxii, in apple juice preserved with mint essential oil (MEO), carvacrol and natamycin instead of synthetic preservatives was modeled. Some processing parameters such as sodium benzoate (SB, 0–0.1%) used as a positive control, storage temperature (4–20 °C) and storage time (1–41 days) were selected in the study. Box-Behnken design in response surface methodology was used to evaluate the effects of processing parameters on ethanol levels of apple juice and three models were created for three preservatives for each yeast. Preservative type affected the ethanol formation in apple juice for both yeasts studied. Increase of preservative concentration decreased the ethanol formation during the storage period. The best effective preservative was determined as MEO and Z. bailii was found to be quite resistant yeast against to the preserving agents for three models as compared to Z. rouxii. Ethanol level increased with the increase of both storage temperature and time for both yeasts. The results showed that apple juice could be preserved by these three preservatives, but the MEO was the most effective agent for apple juice during the storage. • Zygosaccharomyces bailii and Z. rouxii caused ethanol formation in apple juice. • Naural preservatives showed an important effect on inhibition of ethanol occurance. • Ethanol levels were lower in the samples inoculated with Z. rouxii compared to Z. bailii. • Response surface methodology was capable of modeling etanol occurance in juices. [ABSTRACT FROM AUTHOR]

Hazelnut is one of the most popular nuts consumed by people; it has different cultivars in Turkey. The aim of the current study was to characterize some physicomechanical characteristics, shape features, color, and biochemical properties of 6 standard and 3 local hazelnut cultivars grown in Turkey. The shape and size properties of the samples were determined using image processing techniques as an alternative to conventional measurement methods. Additionally, principal component analysis (PCA) was used to classify the hazelnut samples in terms of the biochemical parameters of the hazelnut cultivars. According to the findings, the highest crude oil (63.25%) and lowest protein contents (13.63%) were observed in the Kalınkara cultivar. Oleic and linoleic acids were the major fatty acids for all hazelnut samples. While local Devedişi and standard Çakıldak cultivars had the highest oleic acid levels, the highest linoleic acid level was observed for the Dağ fındığı cultivar. The cultivars of Foşa had the highest Zn and Mn, while the highest Cu was found in the Tombul cultivar. The greatest surface and projected areas were calculated for the Kara fındık and Dağ fındığı samples, while the greatest hardness value was measured for the Devedişi cultivar. PCA revealed some positive and negative correlations between the physicomechanical and biochemical parameters. The present analyses revealed significant correlations between hardness and internal shell b* values and between Cu content and internal L*. Such correlations should be taken into consideration in food processing applications and machine design for these hazelnut cultivars. [ABSTRACT FROM AUTHOR]

This study aimed effects of drying methods on drying kinetics, effective moisture diffusivity, color properties, total phenolic content, antiradical activity and essential oil composition of some selected lavender and lavandin genotypes. Six different genotypes developed by selection breeding at Erciyes University between 2017-2020 were used as plant materials grown under open-field conditions. Six different drying methods (convective, open-shade, open-sun, greenhouse, hybrid and freeze) were performed and compared. Statistical values showed that drying was best described by Wang & Singh mathematical model. Greenhouse drying was the fastest method in terms of drying duration. Freeze drying had relatively good color properties for lavender and lavandin flowers. The greatest effective moisture diffusivity values were obtained in hybrid drying and the lowest in greenhouse drying. The mean values of total phenolic content and antiradical activity of convective drying were statistically lower than from other drying methods. The highest essential oil ratios obtained in following drying methods with decreasing order: convective (5.10%), open-shade (4.65%), freeze (4.53%), open-sun (4.49%), greenhouse (4.33%) and hybrid (2.22%). The linalool ratio ranged between 27.16 to 79.21% and the highest value was obtained in the freeze-drying condition of the G208 genotype. In conclusion, open-shade drying method significantly positively affects bioactive characteristics and essential oil composition. [ABSTRACT FROM AUTHOR]

Interspecific hybridization is intensively carried out to increase the existing genetic variation and to extend of genetic bases of varieties that have biotic, abiotic stresses tolerance and also genetic studies to determine variation of nutritional characteristics in pepper breeding programs. In this study, 104 RIL (Recombinant Inbred Pepper Lines: F6) populations which generated by selfing C. annuum (Long pepper) x C. frutescens (PI281420) F6 population were used to assessment of some fruit nutritional traits. Crude oil ratios varied between 3.20% and 11.43%, crude ash ratios between 5.26% and 17.69% and crude protein ratios between 8.09% and 23.57%. Na contents varied between 106.04 and 2140.07 ppm, Ca contents between 1167.67 and 6004.13 ppm, K contents between 10419.03 and 24775.40 ppm, Mg contents between 1240.37 and 6793.53 ppm, P contents between 2125.23 and 8858.85 ppm and S contents between 1037.65 and 7691.55. Lauric acid contents varied between 0.03% and 0.92%, myristic acid contents between 0.10% and 2.93%, palmitic acid contents between 11.67% and 27.13%, palmitoleic acid contents between 0.18% and 1.67%, heptadecanoic acid contents between 0.00% and 0.53%, heptadecenoic acid contents between 0.00% and 0.25%, stearic acid contents between 1.57% and 6.79%, oleic acid contents between 7.01% and 49.98%, linoleic acid contents between 26.28%− 57.79%, arachidic acid contents between 0.12% and 1.92%, linolenic acid contents between 0.97% and 14.86%, behenic acid contents between 0.05% and 2.58%, MUFA contents between 8.58% and 51.12% and PUFA contents between 28.98% and 68.51%. Beta-carotene contents varied between 23.92 and 1547.19 mg/100 g. Interspecific hybridization in pepper has an important role in increased the nutritional properties level in hybrids. So, these results open the new world gene pool for pepper breeding, ultimately contributing to nutritional properties to new pepper varieties. • Wide variation was achieved by interspecies crossing. • Some inbred lines have better nutritional properties than parents. • Protein content, PUFA, S, P, Mn, Mg were determined as ideal properties in lines. • Variation of nutritional properties can be used for mapping of related genes and breeding. [ABSTRACT FROM AUTHOR]

Hypericum perforatum is a widely used medicinal plant known that it has high bioactive performance due to its special biochemical compounds in its structure. The current study aimed to determine the optimum processing parameters of extraction conditions of bioactive constituents in H. perforatum by ultrasound application and its some bioactive performance. For this purpose, different processing variables namely sonication period (min), liquid/solid ratio and ethanol concentration (%) were selected to characterize the best conditions for extraction of H. perforatum. The statistical analysis results revealed that the most effective factor on the studied parameters was ethanol concentration and increment of ethanol level increased the characterized responses until a constant value. The constructed regression models fit very well with quite high determination of coefficients (R²>0.906). Total phenolic content was in the range of 39.54-63.55 mg GAE/g sample while total hypericin concentration ranged between 211.5-858.7 mg/kg. Multiple response optimization results revealed that the optimum extraction conditions would be at 47.6% ethanol concentration and 22.2 mL of liquid/solid ratio for 60 min ultrasonic process application. The results revealed that the optimized extraction conditions could be utilized for ultrasound extraction system by industrial application. [ABSTRACT FROM AUTHOR]

The present article was carried out to characterize and compare the phenolic compounds of Turkish honeydew and nectar honeys which have quite different acceptances by consumers and processing type. Phenolic compounds were identified and quantified with High Performance Liquid Chromatography-Diode Array Detector (HPLC-DAD) system by means of 20 phenolic standards. Some differences were observed between honeydew and nectar honeys. While pinocembrin and quercetin were not determined in the honeydew honeys, these flavonoids were present in the nectar honey samples. While the main compound of honeydew honeys was catechin, it was chlorogenic acid for nectar honeys. In addition to this results, statistically significant correlations were detected among the phenolic compounds such as between caffeic acid and chlorogenic acid (r = 0.908), chlorogenic acid and coumaric acid (r = 0.836), and caffeic acid and coumaric acid (r = 0.893) in the nectar honeys. Phenolic profiles of these honeys may provide a marker for determination the botanical origin of honeys. [ABSTRACT FROM PUBLISHER]

Thirty-three different Hypericum perforatum genotypes were characterized in terms of morphological (plant height, herbage yields), physicochemical (ash, cellulose, protein, and colour), and bioactive properties. The antioxidant and antibacterial capacity were also assessed. All genotype samples were characterized as flower part and whole plant (aerial part). It was observed that the plant height ranged between 21.6 and 96.6 cm and whole plant drog yield was in the range of 11–146 g. Bioactivity showed wide distribution for the samples and all bioactive parameter values were measured as lower for the whole plant compared to the flower part. Total phenolic content ranged between 60.39-110.54 and 49.08–89.53 mg GAE/g for the flower part and whole plant, respectively. Flower extracts also showed good inhibition activity against some Gram (+) bacteria. The GT-Biplot statistical mathematical classification approach was applied to reveal the promising genotypes. • Hypericum perforatum genotypes were morphologically investigated. • The antioxidant and antibacterial capacity were also assessed. • Extracts from flower parts showed higher bioactivity than those from whole plants. • Flower extracts inhibited some Gram (+) bacteria. • GT-Biplot approach was applied to unravel the promising genotypes. [ABSTRACT FROM AUTHOR]

This study is conducted to characterize some nutritional attributes and starch properties of 156 Turkish sorghum populations and 4 standard cultivars (Sorghum bicolor L.). Crude protein contents of the populations vary between 6.67% and 14.33%, digestible protein ratios between 6.67% and 82.24%, crude oil contents between 2.15% and 6.40%, phytic acid contents between 0.37% and 4.09%, resistant starch between 1.10% and 34.23%, nonresistant starch between 10.79% and 79.61%, total starch between 15.42% and 85.54%, amylose between 5.67% and 43.48%, amylopectin between 9.45% and 65.67%, total phenolic between 0.19% and 5.06 mg GAE/g and antiradical activity between 3.72% and 91.48%. Significant differences are obtained from starch‐based Rapid Visco Analyzer parameters of sorghum genotypes. As compared standard cultivars, several superior genotypes are identified in terms of nutritional characteristics. Genotype treatment (GT) biplot analysis revealed ideal genotypes for investigated parameters. Present findings confirmed that there are many genotypes with superior nutritional properties in local sorghum genotypes. [ABSTRACT FROM AUTHOR]

In this study, phenolic compounds of Rhododendron honey (also known as mad honey) samples collected from the Black Sea Region were identified using high performance liquid chromatography-diode array detector system. The major phenolic substances in Rhododendron honeys were found to be chlorogenic and coumaric acids with the amounts of 0.11–191.54 mg/kg and 0–82.83 mg/kg, respectively. Gallic and ferulic acids were detected in the most honey samples. Additionally, significant correlations were determined between the phenolic substances. The present study showed that Rhododendron honeys contained higher quantities of phenolic acids than flavonoids. Chlorogenic and coumaric acids were the dominant phenolic substances detected in honey samples. [ABSTRACT FROM PUBLISHER]

• The highest a* and b* values were recorded for freeze drying. • Wang & Singh and Page model showed the best fitting performance. • The reactions of pepper varieties to drying methods were different. • Microwave drying was prominent for increased total phenolics. Effects of different drying methods (open-sun, shade, greenhouse, microwave (300−600 W), air-convective (60−80°C) and freeze drying) on drying kinetics, biochemical characteristics, rehydration ratio, color and total phenolic content of two different pepper cultivars (Bozok and Pinar) were investigated in this study. Significant differences were observed in biochemical traits of the cultivars and response of cultivars to different drying methods was also different. The greatest crude protein, β-carotene and lycopene values were recorded for the freeze dryer application. The greatest ascorbic acid values were obtained from freeze dryer and shade drying. Microwave drying process resulted an increment in total phenolic contents of the samples. Except for shade drying, the other methods reduced the oil contents and drying methods significantly influenced fatty acid composition of the samples. The rehydration ratios increased with increasing microwave powers. Chromatic parameters (L*, a*, b*, ΔE) were also influenced by drying temperatures, which contributed to the discoloring of red pepper during the process of drying. [ABSTRACT FROM AUTHOR]