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The walnut tree (Juglans regia L.) is a well-known member of the Juglandaceae family and is widely cultivated worldwide. Since ancient times, parts of the walnut tree have been used in traditional medicine for the treatment of various diseases (such as venous insufficiency, hemorrhoids, hypoglycemia, diarrhea, asthma, eczema, stomachache, cancer, and microbial infections). Walnut leaves and green husks are important agricultural byproducts, which attract attention in terms of their chemical composition (such as protein, fat, carbohydrate, vitamin E and minerals including Ca, K, Mg, Fe, Zn and Mn) and bioactive contents (such as phenolics, flavonoids, organic acids, triterpenic acids, terpenes, terpenoids, tetralon derivatives, megastigman derivatives and juglone), and they are cheap and abundant while being in the form of waste. Walnut leaves and green husks, which have qualities that can be used in the development of high value-added products and functional foods, may provide benefits to human health with their various properties such as antioxidant, antimicrobial, antifungal, anti-inflammatory, antidiabetic, anthelmintic, antidiarrheic, antihistaminic, antiulcer, antiasthmatic, immunomodulator, antifertility, anticancer, anti-aging and hepatoprotective. In this review, general information is presented about their health benefits and potential as functional additives and/or nutraceutical in foods, by drawing attention to the phytochemical profiles and chemical properties of walnut leaves and green husks, which are agricultural wastes. [ABSTRACT FROM AUTHOR]

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]

Turkey; it is a unique country with its geographical location, rich natural resources, historical and cultural heritage. In every region of our country, which has a wide variety of traditional food, hundreds of traditional foods are produced by preserving their originality for generations. The share of Geographical Indications (GI) is quite high in providing the economic and rural development expected from traditional foods. CI is defined by the Turkish Patent and Trademark Office (TÜRKPATENT) as follows: signs that indicate a product that is identified with a region, area, region or country of origin due to a distinctive feature, reputation or other characteristics. In this context, the sign of origin; it defines products that take all their characteristics from the natural and human elements of the geographical boundaries in which they are produced, and whose production, processing and all other processes are carried out in the specified geographical area. Geographical indication, on the other hand, identifies products made in a specified geographical area with at least one of the same characteristics. Turkey is a very rich country in terms of cheese diversity where there are more than 150 cheese varieties. While most of these cheeses with a high potential to obtain GI are traditionally produced in amounts to meet the needs in rural areas, some of them have a nationwide reputation and have been converted into added value. Until today, 27 different types of cheese have been registered by TÜRKPATENT with the mark of origin (13 types) and origin (14 types). In this study, Turkey's cheeses that have taken CI so far were compiled; The definitions, distinctive features, production technologies and some physicochemical properties of these cheeses are summarized. [ABSTRACT FROM AUTHOR]

The pH, acidity, dry matter, fat, protein, ash, and salt ratios of 20 Bayburt Civil cheese samples were obtained from market were determined as 5.36 to 6.07, 0.21 to 1.25%, 41.92 to 57.85%, 0.5 to 26.0%, 20.9 to 35.54%, 3.48 to 16.0% and, 1.51 to 15.43%, respectively. Total nitrogen, water soluble nitrogen, trichloroacetic acid soluble nitrogen, ripening index and lipolysis rates of the samples were detected between 3.28-5.57%, 0:19-3:33%, 0.02-0.69%, 4.38-71.2%, and 1.93-12.33 ADV (Acid Degree Value) respectively. The research results showed that Bayburt Civil cheese samples in market did not pose any health risks in terms of heavy metal content as well as rich mineral composition; however, they had no standard in terms of chemical composition, ripening properties and microbial quality. Improving product quality of Bayburt Civil cheese, which has the potential of Geographical Indication, is also important for public health as well as rural development. [ABSTRACT FROM AUTHOR]