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In the present study, it was aimed to produce free-flowing date powders using various levels of inulin as drying-aid agent (10, 20, 30, 40, and 50%) through hot-air drying at 60°C for 24 h. Effects of different inulin ratios on physicochemical properties of date powders were investigated. This is the first report which evaluated the suitability of this prebiotic carbohydrate as drying-aid agent to fabricate date powders. Inulin addition yielded date powders with high flowability. On the other hand, contents of bioactive compounds including total phenolics, flavonoids, and condensed tannins of date powders decreased significantly (P more...

In this study, a questionnaire consisting of 26 questions about the consumption of table olives, purchasing preferences and the effects of table olives on human health was applied to 400 randomly selected individuals living in Manisa city center with different demographic characteristics. In this way, consumers' knowledge about table olives and olive consumption habits were determined and it was aimed to create resources for the producer and thus increase the consumption of table olives. While the effect of gender, age and income level on daily olive consumption was insignificant (P> 0.05), a significant correlation was found with monthly olive consumption (P more...

Pinus halepensis Mill. seed (Pinaceae), popularly known as 'Zgougou', is widely consumed in the Mediterranean countries and used traditionally in the treatment of some diseases such as bronchitis, rheumatism, infection, and inflammation. The present study aimed to evaluate the oral safety of cold pressed oil of Pinus halepensis Mill. seeds (COPHS) by acute and 28-day repeated dose toxicities studies in Wistar mice and rats, respectively. In the acute toxicity study, oral administration of COPHS to mice did not provoke mortality or any toxic signs at doses up to 5000 mg/kg bw. After administration of COPHS at doses of 250, 500, and 1000 mg/kg bw/day for 28 days, no abnormal changes were observed in body weight, water intake, food consumption, organ weight, blood haematological, serum biochemistry parameters, and histology profile. Furthermore, there was no animal death or any symptom of toxicity in any group during sub-acute toxicity test period. Our findings demonstrate that COPHS is relatively non-toxic and has a large safety margin (5000 mg/kg). The results of the present research provide basic reference data for food consumption and for future in vivo screening of biological and pharmacological properties of cold pressed oil of Pinus halepensis Mill. seeds. more...

Chocolate; It is a foodstuff obtained by using cocoa products, sugars and/or sweeteners, milk or dairy products and additives and/or flavorings permitted in the Turkish Food Codex Regulation. Cocoa (Theobroma cocoa), the raw material of chocolate, positively affects heart health, due to the minerals, polyphenols, and high antioxidant activity. Functional foods are foods that do not contain synthetic components and have health and well-being promoting properties as well as nutritious effects. For a food to be functional, it must contain factors such as bioactive components, probiotic microorganisms and prebiotic substances. Today, consumers to be healthier to their nutrition and turn to products with reduced fat and calorie content. Since chocolate is a high-calorie food with its high fat and sucrose ratio, its consumption is at a low rate. To positively affect human health, functional chocolate is produced by using probiotic microorganisms, adding ingredients such as inulin, polydextrose, sweeteners, different fat substitutes to it, reducing the amount of sugar and fat, and increasing the antioxidant capacity. In this review, the developments in chocolate production from year to year, what is functional chocolate, studies on functional chocolate and the health aspect of chocolate composition are examined., Çikolata; kakao ürünleri, şekerler ve/veya tatlandırıcılar, süt veya süt ürünleri ile Türk Gıda Kodeksi Yönetmeliği’nde izin verilen katkı ve/veya aroma maddelerinin ilavesiyle elde edilen bir gıda maddesidir. Hammaddesi olan kakao (Theobroma cocoa); içerdiği mineraller, polifenoller ve buna bağlı olarak yüksek antioksidan aktivitesi ile özellikle kalp sağlığını olumlu yönde etkilemektedir. Fonksiyonel gıdalar; sentetik bileşenler içermeyen, besleyici etkisinin yanı sıra sağlığı ve iyi hali geliştirici özelliklere sahip olan gıda formunda tüketilen besinlerdir. Bir gıdanın fonksiyonel olabilmesi için biyoaktif bileşenler ve/veya probiyotik mikroorganizmalar ve prebiyotik maddeleri içermelidir. Günümüzde tüketiciler, daha sağlıklı olabilmek için yağ oranı ve kalori miktarı azaltılmış ürünlere yönelmektedir. Çikolata içerdiği yüksek miktarda yağ ve sakkaroz oranı ile kalorisi yüksek bir besin olduğundan tüketimi kısıtlanmaktadır. İnsan sağlığına etkisini arttırmak amacıyla probiyotik mikroorganizmalar kullanarak, İnülin, polidekstroz, tatlandırıcılar, farklı yağ ikameleri gibi bileşenler ekleyip şeker ve yağ miktarlarını azaltarak ve antioksidan kapasitesini arttırarak fonksiyonel çikolata üretimleri gerçekleştirilmektedir. Bu derlemede çikolata üretiminde yıldan yıla meydana gelen gelişmeler, fonksiyonel çikolata nedir, fonksiyonel çikolata üzerine yapılan çalışmalar ve çikolata bileşiminin sağlık yönü irdelenmiştir. more...

Microencapsulation is considered a convenient preservation method for sensitive food components. Opuntia spp. cladodes contain substantial amounts of phytochemicals, mainly flavonoids, betalains, and carotenoids. Due to legal restrictions on the use of synthetic colorants, food technologists are seeking alternative natural sources to be served as a food colorant. The presence of pigments, namely betalains and carotenoids, which are also well-known antioxidants, make Opuntia spp. an excellent food colorant agent. However, various factors, including pH, moisture, light, oxygen, temperature, and enzymatic activities, promote betalain and carotenoids’ degradation. Therefore, studies have been focused on the application of different microencapsulation techniques to Opuntia spp. derived products such as fruit juice, pulp, or phytochemicals-rich extracts. Spray drying is the most common method for encapsulation of Opuntia spp. derived products. Moreover, freeze-drying and ionic gelation are the other encapsulation techniques used in Opuntia spp. products. The feasibility of maltodextrin (MD), modified starch, gum arabic, inulin, glucose syrup, gelatin, and cladode mucilage as wall material for encapsulation Opuntia spp. derived products have been evaluated up to now. Besides the preservation of bioactive compounds, microencapsulation provides the conversion of liquid state food into powdered form, facilitating its storage and extending its areas of use. The researchers agree that microencapsulation is a promising preservation method for Opuntia spp. bioactives, particularly betalains. Furthermore, microencapsulated Opuntia spp. derived products may be incorporated into various food product formulations such as extruded snacks, soft drinks, edible films, gummy candies, and yoghurt to obtain an attractive color and enhance the antioxidant capacity of food items. This review will discuss the microencapsulation studies related to Opuntia spp. derived products, including fruit juice, pulp, and extracts. more...

Natürel sızma zeytinyağı, dünyada olduğu gibi ülkemizde de en çok aranılan ve ilgi duyulan gıdalardan birisidir. Bu sebeple de en fazla hile yapılan yağlar arasında yer almaktadır. Natürel sızma zeytinyağında “kolon yağı” olarak ifade edilen işlem görmüş zeytinyağı karışımını tespit etmek için yağ asidi etil esterlerin (FAEE) analizinin yapılması gerekmektedir. Ancak etil esterler sadece kolon yağı tağşişi ile yükselmeyip fermentatif bozulma olduğunda, depolama sürecinde ya da diğer kalite kriterlerinde düşme olduğunda limit üzerine çıkabilmektedir. Son yıllarda, etil esterlerin oluşum mekanizmaları incelenerek tarladan sofraya etil ester seviyesinin hangi koşullarda yükseldiğini araştıran birçok makale yayınlanmıştır. Bu çalışmada, etil esterlerin oluşum mekanizması, etil alkolün zeytinyağında esterleşmesini tetikleyen faktörler irdelenmiş ve tespit yöntemleri üstünde durulmuştur. more...

The compositions of fatty acids, tocopherols, polyphenols, sterols, and the total phenol contents of cold pressed oils obtained from five varieties of safflower seeds and ten varieties of camelina seeds cultivated in Turkey were determined. Total phenol contents of safflower oils were higher (272.20–525.30 mg GAE/kg) than camelina seed oils (25.90–63.70 mg GAE/kg). Apigenin, luteolin, tyrosol, syringic acid, 3-hydroxytyrosol, p-coumaric acid and sinapic acid were detected in seed oils. Camelina seed oils were rich in tocopherol (144.11–168.69 mg/100 g). γ-Tocopherol was the predominant tocopherol in camelina seed oils consisting of averagely 80% of total tocopherol, while α-tocopherol was the main compound of safflower seed oils, representing 97.85–98.53% of total tocopherols. β-Sitosterol was the major sterol in both type of seed oils. Its concentration ranged between 92.51–121.83 mg/100 g and 80.52–25.54 mg/100 g in safflower seed and camelina oils, respectively. Camelina seed oils contained 22.31–26.57% linolenic acid, 21.25–24.05% linoleic acid and 19.46–21.47% oleic acid, whereas safflower seed oils mainly consisted of linoleic (28.03–76.85%) and oleic (13.01–62.61%) acids. © 2018, Springer Science+Business Media, LLC, part of Springer Nature. more...

Poppy (Papaver somniferum L.) is a versatile plant that used as a food for its seeds and oil and considered as an ornamental plant because of its flowers and dry capsules. It is also used for medicinal purposes. P. somniferum grows in regions with hot summers and midlevel rains. The main producer countries are Turkey, India, Australia, France, Spain, and Hungary. Around 51% of the area used worldwide for poppy cultivation is in Turkey. Due to its high linoleic acid content, it is considered as a good source for dietary supplements. Moreover, interest in cold pressed poppy seed oil is increasing day by day due to the nutritional and antioxidative effects of tocols and sterols. This chapter deals with cultivation, growing areas, and uses of poppy seed, and the physicochemical properties and bioactive compounds of cold pressed poppy seed oil obtained from various cultivars. more...

In this study, the aim was to characterize the physicochemical properties and some bioactive compounds of expeller-pressed oils of five registered poppy seed varieties (TMO–1, Ofis–8, Ofis–96, Ofis–95, Ofis–3) grown in Turkey. The amounts of total carotenoids, chlorophylls, phenols, and antioxidant activities of oils ranged between 0.08–0.24 mg 100 g−1, 0.03–9.04 mg pheophytin a kg−1, 3.41–8.57 mg gallic acid equivalent 100 g−1, and 5.60–7.33 mM Trolox equivalent 100 g−1, respectively. The most abundant fatty acid in poppy seed oils was linoleic acid (69.85–74.02%), followed by oleic acid (13.98–16.99%), and palmitic acid (8.51–9.75%). In addition, poppy seed oils were rich in β–sitosterol (133.47–153.42 mg 100 g−1), campesterol (45.36–58.60 mg 100 g−1), and δ–5–avenasterol (28.21–39.40 mg 100 g−1). High amounts of γ–tocopherol and α–tocopherol were detected. This research is the first study, which identified and quantified the polyphenol, β–carotene, and lutein compounds of expeller–pressed poppy seed oils by HPLC. Tyrosol, apigenin, syringic acid, 3–hydroxytyrosol, luteolin, p–coumaric acid, quercetin, ferulic acid, sinapic acid, and veratric acid were detected in expeller-pressed poppy seed oils. © 2020 AOCS more...

Soybean is the most commonly produced oil crop in the world. Soybean oil is primarily used in the production of shortenings, margarines, cooking/frying oils, salad dressings, and mayonnaise. Due to the lower oil content (~ 20%) of soybean, its oil is mostly recovered by solvent extraction. Hence, mechanically pressed soybean oil comprises a very small part of the soybean oil market. Cold pressed soybean oil consists of different lipid and lipid derivatives groups such as neutral lipids, polar lipids, phytosterols, phenolic compounds, tocopherols (mainly γ- and δ-tocopherol), and hydrocarbons (squalene). γ- and δ-tocopherols are well-known antioxidants. Relatively high levels of essential fatty acids (linoleic and linolenic acid) increase the nutritional value of soybean oil. The absence of high heat treatment and refining process provides preservation of bioactive compounds of cold pressed soybean oil. These compounds contribute to the reduction of serum cholesterol, coronary heart disease, and cancer. This chapter covers the production of soybean and properties of cold pressed soybean oil as well as its possible health benefits. more...

Dietary oils and fats are excellent sources of various beneficial constituents including phenolics, tocopherols, carotenoids, phytosterols, and phytostanols. Most of these compounds and particularly tocopherols and carotenoids, have extraordinary antioxidant capacities. However, their low water solubility and high sensitivity to environmental factors limit their shelf-life and incorporation into different food items as well as their digestibility in human body. Emulsion-based systems, which are simply consisting of an aqueous phase and an oil phase, are considered as ideal vehicles to eliminate these challenges that hinder the utilization of antioxidants. These systems can be fabricated using many methods that can broadly be classified as high-energy or low-energy approaches, depending on the physicochemical mechanisms governing droplet formation. For food-related applications, high-energy emulsification approaches are more appropriate, because they permit the use of natural/nontoxic emulsifiers at low concentrations, they simplify the scale-up production and the required equipment is commercially available. In this chapter, first key elements of the formation of emulsion-based systems through high-energy methods, including mechanisms and involved equipment, which are relevant for fundamental studies and industrial applications, are reviewed. Then, the most relevant advances in the encapsulation of compounds having antioxidant activity through high-energy methods are discussed and for each compound, various examples and case studies are presented. more...

Camelina sativa (L.), also known as false flax and gold of pleasure, is an ancient oil crop grown in European countries and Russia. It has several agronomic properties such as tolerance to insects and herbs and easy adaptation to every climatic condition. The main content of camelina seed is the oil (40%). Many researches have demonstrated that camelina oil has a role in reducing cholesterol and inflammatory potential due to its rich content of α-linolenic (omega-3) and linoleic (omega-6) fatty acids, as well as bioactive compounds such as tocopherols and phenolics. The cold pressing technique is the best way to keep and maintain the most valuable minor compounds. This chapter discusses the advantages of cold pressing techniques, the bioactive compounds found in cold pressed camelina oil and their health effects, chemical composition of cold pressed camelina oil and camelina meal, the functionality of minor components, and its edible and nonedible applications. more...

Pumpkin has been extensively cultivated for centuries for its edible fruit and seeds. Its seeds contain substantial amounts of oil, which belong to the oleic-linoleic type of oil. It is commonly used as a salad oil in Austria, Hungary, and Slovenia. Pumpkin seed oil is a rich source of biologically active compounds. Hence, it is regarded as a “specialty oil.” The most important bioactive compounds of pumpkin seed oil are α-tocopherol, γ-tocopherol, α-tocotrienol, and γ-tocotrienol. Along with tocopherols, zeaxanthin, lutein, and α- and β-carotene contribute to the oil’s superior antioxidant activity. Unlike in other plant seed oils, Δ-7-sterols mainly occur in pumpkin seed oil. Additionally, phenolics, namely syringic, ferulic, caffeic, p-coumaric, vanillic, and protocatechuic acid, were also identified. Due to the significant health benefits of cold pressed pumpkin seed oil, the popularity of this oil has increased rapidly over the past few years. In this chapter, the cultivation and physicochemical properties of cold pressed oils obtained from different pumpkin varieties and their health promoting effects will be discussed. more...

Aflatoxin contents in 12 types of herbal teas were determined by high performance liquid chromatography (HPLC) with fluorescence detector using immunoaffinity column clean-up. Forty eight samples were collected from four local herbal shops in Manisa, Turkey. Of the 48 samples analyzed, 43 were aflatoxin positive. The highest concentration of aflatoxin (34.18 µg/kg) was determined in a sample of camomile tea. The occurrence of AFB1, B2, G1 and G2 was found in samples at levels of 54, 29, 71 and 46 %, respectively. Aflatoxin B1, B2, G1 and G2 contamination levels varied from 0 to 14.2, 0 to 12.4, 0 to 13.5 and 0 to 28.7 µg/kg, respectively. Aflatoxin was not detected in five samples consisting of linseed, lime and fennel tea. more...

D–optimal mixture design approach was used for optimisation of wall material composition including whey protein concentrate (WPC), maltodextrin, and gum arabic to effectively encapsulate cold–pressed pumpkin seed oil (CPPSO) by freeze–drying. Interaction and/or synergistic effects of these wall materials on the rheological and physical properties of oil–in–water emulsions and some physicochemical characteristics of microcapsules were examined. Rather than individual effects of each wall material component, effects of their interactions were dominant on the quality attributes of emulsions and microcapsules. Microencapsulation by freeze–drying decreased α–, γ– and total tocopherols and total phenolic contents (TPC) of CPPSO. Two wall material compositions (12.28% WPC + 5% maltodextrin +2.70% gum arabic or 10% WPC + 5% maltodextrin +5% gum arabic) with increased emulsion stability, encapsulation efficiency, solubility, total polyunsaturated fatty acids (PUFA) content and decreased wettability time and total saturated fatty acids (SFA) content were predicted by optimisation tool. © 2020 Elsevier Ltd more...

Heat, oxygen, moisture and light are the main causes of oxidation reactions in lipid containing foods. In particular, lipid oxidation is a major problem for unsaturated lipids. Until recent years, natural or synthetic antioxidants have been widely used in oils to retard oxidative deteriorations. Nowadays, encapsulation of oils like other sensitive materials such as vitamins, colorants, phenolic compounds or probiotic bacteria by various techniques have become increasingly popular as a promising preservation method. On the other hand, encapsulation improves handling properties of oils as well as protecting oils against oxidation. Spray drying is the most preferred encapsulation technique due to its lower operating costs and simplicity. Freeze–drying, coacervation and emulsification are the other well–known encapsulation methods. However, process parameters of these methods have extremely important effect on storage stability of encapsulated oils. As for encapsulated oils by drying, also the characteristics of powder products are greatly influenced by process variables. Many studies have been carried out to optimize process factors for encapsulation of oils with a maximum efficiency. In this review, common practices used for oil encapsulation and the oxidative stability of encapsulated oils are discussed in detail. Furthermore, effects of environmental conditions on storage stability of encapsulated oils during storage are also reviewed. more...

The effects of different filter aid materials at different ratios (0.3% or 0.6%, w/w) and three different (6 h, 12 h, 24 h) winterization times, on free fatty acid (FFA), peroxide, iodine, p-anisidine and conjugated diene values and copper (Cu), iron (Fe), nickel (Ni) levels of sunflower and corn oils were studied. FFA amounts of both sunflower and corn oils showed no significant changes during winterization process. However, peroxide, p-anisidine and conjugated diene values increased during winterization due to the holding time in winterized tank and atmospheric conditions. Iodine values of oils increased as unsaturation rises. In respect of trace metals, the increase in copper and iron levels was found higher than the increase of nickel level. more...

In this study, the effect of different steps in both chemical and physical refining process on tocopherol contents of several vegetable oils (sunflower oil, corn oil, rapeseed oil, soybean oil, olive oil and refined-bleached-deodorized (RBD) palm oil) was investigated. The most commonly tocopherols found in vegetable oils were α- and γ-tocopherols. Soybean contains 1328 mg/kg tocopherol, which is highest among plant oils. Total tocopherol contents gradually decreased until the end of the refining processes in all oil types. The content of α-, β-, γ- and δ-tocopherols also decreased during refining. These significant losses occurred especially after the deodorizing stage. more...

Characterization of 15 polycyclic aromatic hydrocarbons (PAHs) in extra virgin, virgin, second centrifugation, lampante, refined, crude olive pomace, and refined olive pomace oils was carried out in 24 different types of olive oils and seven different types of pomace oils produced in Turkey and Spain. The extraction method was followed by liquid–liquid extraction, a solid phase clean up using C18 and Florisil cartridges, and evaporation. Then the evaporated residue dissolved in tetrahydrofuran/methanol 50:50 v/v, was analyzed by reversed phase high-performance liquid chromatography with fluorescence detector using two excitations (280, 256 nm) and emission (410, 446 nm) wavelenghts channels. PAHs content of crude and refined olive pomace oils were found higher than in the other oils. In the samples analyzed, the highest concentrations of PAHs corresponded to benzo[ghi]perylene, naphthalene, pyrene, acenaphthene, benzo[k]fluoranthene, and phenanthrene. more...

The aim of this study was to evaluate the effects of probiotics as an adjunct culture, and the use of inulin and oligofructose as a prebiotic product, on symbiotic goat cheeses during their ripening period. The control group had the lowest value in terms of aromatic compounds, and the probiotics used in the production of cheese increased the aromatic substances. The control group was found to have the highest hardness values and that the use of prebiotics and probiotic cultures in cheese production significantly changed the textural profile depending on the probiotic and prebiotic type. The most favoured cheeses were found to contain E. faecium and oligofructose., U ovom radu istražen je utjecaj probiotika, te inulina i oligofruktoze, na simbiotski kozji sir tijekom zrenja. U kontrolnoj grupi su utvrđene najniže koncentracije aromatskih spojeva, dok je dodatak probiotika u proizvodnji sira povećao koncentraciju aromatskih spojeva. Također, u sirevima iz kontrolne grupe su utvrđene najveće vrijednosti čvrstoće. Dodatak probiotika i prebiotika je signifikantno utjecao na teksturalne karakteristike sira. Sirevi koji su ocjenjeni kao najbolji, proizvedeni su uz dodatak E. facium i oligofruktoze. more...

The aim of this study was to determine the levels of Cu, Zn, Fe, Pb and Cd in various fruits (tomato, cherry, grape, strawberry) and vegetables (parsley, onion, lettuce, garlic, nettle, peppermint, rocket, spinach, dill, broad bean, chard, purslane, grapevine leaves) grown in Manisa region. Flame and Graphite Furnace Atomic absorption spectrometry was used to estimate and evaluate the levels of these metals. Detected levels ranged from 0.56 to 329.7, 0.01 to 5.67, 0.26 to 30.68, 0.001 to 0.97 and 0 to 0.06 μg/g for Fe, Cu, Zn, Pb and Cd, respectively. While the highest mean levels of Cu and Zn were detected in grapevine leaves, the lowest mean levels of Fe and Pb were detected in nettle. Cd was not detected in most of the fruits and vegetables studied. The estimated daily intakes of Cu, Zn, Fe, Pb and Cd through fruits and vegetables were found to be below the maximum tolerable levels recommended by FAO/WHO. The element concentrations of fruits and vegetables analyzed in this study were within safety baseline levels for human consumption. more...

Cholesterol content and fatty acid profile of chocolates that are consumed in Turkey were determined by capillary gas chromatography. Chocolate samples from 20 trade marks were purchased from markets in Izmir, Turkey. As results of the analyses, average cholesterol content of the samples was 1.14 ± 0.14 mg/kg ranging between 0.963 and 1.535 mg/kg. Twenty-three types of fatty acids were determined in oil extracted from chocolates. Main fatty acids found in chocolate samples were stearic acid (39.33 ± 5.25%), oleic acid (25.99 ± 6.89%), and palmitic acid (25.56 ± 2.06%). Total saturated and total unsaturated fatty acid contents of chocolate samples were found as 69.90% and 30.05%, respectively. The fat content of the samples were in the range 31.5–67%. more...

In this work, the contents of oil, sugar and organic acids of olive fruit samples (Domat, Memecik and Uslu) were determined by using HPLC at different maturation stages. Olive fruit samples presented a common organic acid profile, composed of four constituents: oxalic, citric, malic and succunic acids. Total organic acid content of Domat variety was found to be 4787.1 ± 4.53 mg/100 g in January. Memecik variety had the highest value at the beginning of the ripening period (6385.08 ± 4.90 mg/100 g). The amount of organic acid in Uslu variety reached up to the value of 10942.5 ± 30.41 mg/100 g. The results were evaluated statistically to determine relationship between the oil, sugar and organic acid content in three olive varieties during maturation. A positive correlation was found between the total sugar and organic acid (r = 0.54, p < 0.01) whereas a low positive correlation was observed between the contents of oil and total organic acids (r = 0.46, p < 0.05) in olive varieties. more...

Chemical and microbiological attributes of prebiotic kurut were investigated. Prebiotic kurut was obtained by adding inulin and fructooligosaccharide into strained yoghurt. Chemical attributes and microbiological analysis like total mesophylic aerobic bacteria, yeast and mold, lactic acid bacteria and total coliform bacteria counts were determined. Textural analyses of kuruts were also performed by texture analyzer. It was determined that using different amounts and types of polysaccharides in formulation did not affect the pH and aw values, salt, ash, protein, water, fat and cholesterol contents and acidity values of the samples (p > 0.05). Also, firmness values, total mesophylic aerobic bacteria, lactic acid bacteria and coliform counts of kurut samples were not affected by using added polysaccharides in formulation (p > 0.05), whereas total yeast and mould counts of kuruts were affected by the formulation (p < 0.05). more...

Günümüzde hızla gelişen sanayileşme insan yaşamını önemli ölçüde kolaylaştırırken birçok sorunu da beraberinde getirmiştir. Bununla birlikte nüfus ve üretimin artmasıyla çevre kirliliği de önemli ölçüde artmıştır. Çevresel kirlilikler canlı yaşamının devam etmesi için gerekli olan hava, su ve toprağı etkilemesiyle birlikte insan yaşamını da etkiler. Son zamanlarda önem arz eden çevre kirleticilerinden biri polisiklik aromatik hidrokarbonlar (PAH)‘dır. Polisiklik aromatik hidrokarbonlar organik bileşiklerin eksik yanması sonucu ortaya çıkan toksik, mutajenik ve kanserojenik etkiye sahip organik yapıda bileşiklerdir. Endüstriyel atıklar, tarım ilaçları, çöpler, sigara dumanı ve sanayi baca gazları gibi zararlı maddelerden çevreye yayılan kimyasallar hava, su, toprak ve gıdalara karıştıklarından dolayı insan sağlığını tehdit eden önemli çevresel kirleticilerdendir. İnsanlar kirli havayı soluyarak ya da kirlenmiş su veya gıdayı tüketerek toksik ve kanserojen maddelere maruz kalırlar. Bu derlemede PAH’ ların oluşum mekanizması, gıdalarda bulunuşu, oluşumlarını önleme ve/veya azaltma yolları ve tespit yöntemleri ele alınmıştır. more...

Esansiyel ve eterik yağlar olarak da bilinen uçucu yağlar, bitkilerin farklı kısımlarından (çiçek, tohum,yaprak, vb.) elde edilen aromatik bileşiklerdir. Bu doğal ürünler parfüm, kozmetik, aromaterapi,fitoterapi, alternatif tıp, gıda sanayi gibi birçok alanda kullanılmaktadır. Bunların yanı sıra antioksidanve antimikrobiyal özellikleri sayesinde gıda bozulma ve zehirlenmelerine neden olan bakteri, maya veküfler üzerinde de etkilidirler. Bileşiminde hidrokarbonlar ile azotlu türevleri, monoterpenler,seskiterpenler ve diterpenler bulunur. Ayrıca fenil propanoitler, yağ asitleri ve esterlerine de uçucuyağlarda rastlanabilir. Günümüzde uçucu yağların üretiminde başta destilasyon olmak üzere, presyonve farklı ekstraksiyon teknikleri de yaygın olarak kullanılmaktadır. Bu derlemede uçucu yağlar, genelözellikleri ve üretim teknikleri ele alınmıştır, Volatile oils are also known as essential or etheric oils are obtained from different parts of plants(flowers, seeds, leaves, etc.). These natural products are used several areas like in perfume manufacturing,aroma theraphy, phyto theraphy, and food industry. In addition to these, they have important affects onbacteria, moulds and yeasts which cause food-borne diseases. Hydrocarbons and their nitrogenousderivatives, monoterpenes, sesquiterpenes and diterpenes are found in their compositions. Also,phenyl propanoids, fatty acids and esters can be found in their compositions. Today, in manufacturingof volatile oils many techniques like distillation, pressing and other extraction methods are widelyused. In this review, it was aimed to discuss the literature related to general characteristics andmanufacturing techniques of volatile oils more...

Polisiklik aromatik hidrokarbonlar organik bileşiklerin tam yanmaması sonucu ortaya çıkan toksik, mutajenik ve kanserojenik etkiye sahip organik yapıda bileşiklerdir. Endüstriyel atıklar, tarım ilaçları, çöpler, sigara dumanı ve sanayi baca gazları gibi zararlı maddelerden çevreye yayılan kimyasallar hava, su, toprak ve gıdalara karıştıklarından dolayı insan sağlığını tehdit eden önemli çevresel kirleticilerdendir. İnsanlar kirli havayı soluyarak ya da kirlenmiş su veya gıdayı tüketerek toksik ve kanserojen maddelere maruz kalırlar. Bu derlemede PAH' ların oluşum mekanizması, gıdalarda bulunuşu ve tespit yöntemleri ele alınmıştır Polycyclic aromatic hydrocarbons are toxic, mutagenic and carsinogenic organic compounds originated from incomplete combustion of organic compounds. Chemical substances originated from industrial wastes, pesticides, smoke and industrial gases are important contaminants threatening human life because they contaminate air, water, soil and foods. People are exposed to toxic and carcinogenic substances who breathe polluted air or consumed contaminated foods. In this study, formation mechanisms of PAHs, their presence in foods and methods for their analyses were reviewed more...

This paper presents the results from a Turkish survey study on perceptions, knowledge and behaviors of consumers towards organic foods. In order to provide information related to consumer motivation in purchasing organic products, 300 respondents were interviewed using face-to-face approach by adopting a survey. The results of these interviews are obtained, and also social and demographical attributes of the respondents were reported. Since organic products are perceived as difficult to find and expensive; most of the respondents judge them negatively. Data obtained from the survey showed that differences exist between groups of consumers with respect to their experience in consuming organic products and the extent of available information on these food products. more...