Investigation of the Potential Use, Phytochemical and Element Contents of Acacia Plant Seeds Grown in Wild Form, Considered as Environmental Waste.

In this study, the effect of altitude on oil amounts, antioxidant activity, polyphenol content and mineral contents of Acacia seeds collected from two different locations (up to 1100 m above sea level) was investigated. Total carotenoid and flavonoid contents of Acacia seeds were detected as 0.76 (Konya) and 1.06 µg/g (Tasucu-Mersin) to 1343.60 (Konya) and 184.53 mg/100 g (Tasucu-Mersin), respectively. Total phenol contents and antioxidant activity values of Acacia seeds were identified as 255.11 (Konya) and 190.00 mgGAE/Tasucu-Mersin) to 64.18% (Konya) and 75.21% (Tasucu-Mersin), respectively. The oils extracted from Acacia seeds in Konya and Mersin province contained 62.70% and 70.39% linoleic, 23.41% and 16.03% oleic, 6.45%and 6.04% palmitic and 2.93% and 4.94% stearic acids, respectively. While 3,4-dihydroxybenzoic acid amounts of seeds are determined as 3.89 (Konya) and 4.83 mg/100 g (Tasucu-Mersin), (+)-catechin contents of Acacia seeds were identified as 3.42 (Konya) and 9.51 mg/100 g (Tasucu-Mersin). Also, rutintrihydrate and ferulic contents of Acacia seeds were found as 23.37 (Konya) and 11.87 mg/100 g (Tasucu-Mersin) to 14.74 mg/100 g (Konya) and 1.12 mg/100 g (Tasucu-Mersin), respectively. Acacia seeds collected from Konya and Mersin contained 4003.75 and 3540.89 mg/kg P, 9819.12 and 16175.69 mg/kg K, 4347.47 and 5078.81 mg/kg P, 2195.77 and 2317.90 mg/kg Mg, 1015.75 and 2665.60 mg/kg S and 187.53 and 905.52 mg/kg Na, respectively.

Changes in Fatty Acid, Tocopherol and Sterol Contents of Oils Extracted from Several Vegetable Seeds.

Oil contents of seeds changed between 15.89 g/100 g (purslane) and 38.97 g/100 g (black radish). Palmitic acid contents of oil samples were found between 2.2 g/100 g (turnip) and 15.0 g/100 g (purslane). While oleic acid contents of oil samples change between 12.1% (turnip) and 69.8% (purple carrot), linoleic acid contents of oils were determined between 8.9% (black radish) and 57.0% (onion). The highest linolenic acid was found in purslane oil (26.7%). While α-tocopherol contents of oil samples range from 2.01 mg/kg (purple carrot) to 903.01 mg/kg (onion), γ-tocopherol contents of vegetable seed oils changed between 1.14 mg/kg (curly lettuce) and 557.22 mg/kg (purslane). While campesterin contents of seed oils change between 203.2 mg/kg (purple carrot) and 2808.5 mg/kg (cabbage Yalova), stosterin contents of oil samples varied from 981.5 (curly lettuce) to 4843.3 mg/kg (purslane). The highest brassicasterin and δ5-avenasterin were found in red cabbage oil (894.5 mg/kg) and purslane seed oils (971.3 mg/kg), respectively. Total sterol contents of seed oils changed between 2960.4 mg/kg (purple carrot) and 9185.1 mg/kg (purslane). According to the results, vegetable seeds have different bioactive compound such as fatty acid, tocopherol and phytosterol.

Phenolic Compounds, Antioxidant Activity and Fatty Acid Composition of Roasted Alyanak Apricot Kernel.

The oil recovery from Alyanak apricot kernel was 36.65% in control (unroasted) and increased to 43.77% in microwave-roasted kernels. The total phenolic contents in extracts from apricot kernel were between 0.06 (oven-roasted) and 0.20 mg GAE/100 g (microwave-roasted) while the antioxidant activity varied between 2.55 (oven-roasted) and 19.34% (microwave-roasted). Gallic acid, 3,4-dihydroxybenzoic acid, (+)-catechin and 1,2-dihydroxybenzene were detected as the key phenolic constituents in apricot kernels. Gallic acid contents varied between 0.53 (control) and 1.10 mg/100 g (microwave-roasted) and 3,4-dihydroxybenzoic acid contents were between 0.10 (control) and 0.35 mg/100 g (microwave-roasted). Among apricot oil fatty acids, palmitic acid contents ranged from 4.38 (oven-roasted) to 4.76% (microwave-roasted); oleic acid contents were between 65.73% (oven-roasted) and 66.15% (control) and linoleic acid contents varied between 26.55 (control) and 27.12% (oven-roasted).

Tocopherol Contents of Pulp Oils Extracted from Ripe and Unripe Avocado Fruits Dried by Different Drying Systems.

The tocopherol contents of unripe and ripe avocado fruit oil extracted from Pinkerton, Hass and Fuerte varieties were determined after drying fruit using air, microwave or oven drying methods. The α-tocopherol content changed between 13.70 mg/100 g (microwave-dried) and 28.06 mg/100 g (air-dried) in oil from unripe Pinkerton fruit; between 14.86 mg/100 g (microwave-dried) and 88.12 mg/100 g (fresh) in oil from unripe Hass fruit and between 13.31 mg/100 g (microwave-dried) and 17.35 mg/100 g (oven-dried) in oil from unripe Fuerte fruit. The α-tocopherol contents in oil from ripe Fuerte fruit changed between 13.21 mg/100 g (fresh) and 17.61 mg/100 g (oven-dried). In addition, γ-tocopherol contents varied between 11.55 mg/100 g (air-dried) and 14.61 mg/100 g (microwave-dried) unripe "Pinkerton" fruit; between 11.52 mg/100 g (air-dried) and 15.01 mg/100 g (fresh) in unripe Hass fruit and between 12.17 mg/100 g (air-dried) and 15.27 mg/100 g (microwave-dried) unripe Fuerte fruit. The γ-tocopherol contents ranged from 12.71 mg/100 g (fresh) to 17.40 mg/100 g (oven-dried) in ripe Hass fruit; from 10.29 mg/100 g (fresh) and 17.20 mg/100 g (microwave-dried) ripe Fuerte fruit. α-, ß-, γ- and δ-tocopherols could not be detected in ripe fresh Pinkerton fruit. In general, ß- and δ-tocopherol could not be detected in most of the unripe and ripe avocado fruit oils. α-Tocopherol and γ-tocopherol contents of dried ripe Fuerte fruit oils were found to be higher compared to those of dried unripe Fuerte fruits.

Determination of Bioactive Lipid and Antioxidant Activity of Onobrychis, Pimpinella, Trifolium, and Phleum spp. Seed and Oils.

In this study, bioactive lipid components such as fatty acid composition, tocopherol and total phenolics content and antioxidant activity of few wild plant seed extracts were determined. The oil contents of seed samples changed between 3.75 g/100 g (Onobrychis viciifolia Scop) and 17.94 g/100 g (Pimpinella saxifrage L.). While oleic acid contents of seed oils change between 10.4% (Trifolium repens) and 29.5% (Onobrychis viciifolia Scop), linoleic acid contents of oil samples varied from 16.3% (Onobrychis viciifolia Scop) and 64.2% (Trifolium repens) (p < 0.05). While α-tocopherol contents of oil samples change between 2.112 (Pimpinella saxifrage L.) and 228.279 mg/100 g (Trifolium pratense), É£-tocopherol contents ranged from 0.466 (Phleum pratense) to 67.128 mg/100 g (Onobrychis viciifolia Scop). Also, α-tocotrienol contents of Onobrychis viciifolia Scop and Phleum pratense were 30.815 and 23.787 mg/100 g, respectively. Results showed some differences in total phenol contents and antioxidant activity values of extracts depending on plant species. The present study indicates that this seed oils are rich in fatty acid and tocopherol.

Influence of Thermal Processing on Oil Contents, Bioactive Properties of Melon Seed and Oils.

The oil content and the fatty acid composition of roasted and unroasted melon seed and oils were determined. The oil contents of roasted melon seeds changed between 26.4% (Type 12) and 38.7% (Type 4). In general, oil contents of roasted melon seeds were found higher than that of unroasted seeds that could be due to the evaporation of water during roasting processes which consequently lead to increased concentrations of other seed components including oils. Saturated fatty acid contents of unroasted melon seed samples change between 13.5% (Type 6) and 17.1% (Type 20). In addition, polyunsaturated fatty acids of unroasted melon seed oils ranged from 51.9% (Type 13) to 70.2% (Type 6). Palmitic acid contents of roasted seed oils varied between 7.8% (Type 5) and 15.1% (Type 17). In addition, the oleic acid contents ranged from 15.4% (Type 10) to 37.7% (Type17). Also, linoleic acid contents were found between 34.7% (Type 17) and 70.3% (Type 6). Saturated fatty acid contents of roasted melon seed oils ranged from 13.5% (Type 6) to 16.7% (Type 13). The major tocopherols in both roasted and unroasted melon seed oils were α-tocopherol, É£-tocopherol and δ-tocopherols. Melon seed oils are rich in linoleic, oleic acids and É£-tocopherol.

Effect of Frying on Physicochemical and Sensory Properties of Potato Chips Fried in Palm Oil Supplemented with Thyme and Rosemary Extracts.

Quality parameters of potato chips (flat and serrated) fried either in palm oil (PO) alone or containing natural (thyme (TPO) and rosemary (RPO) extracts) and synthetic BHT (BPO) antioxidants were evaluated during storage period. The free fatty acid and peroxide values of chips fried in PO (control) were found between 0.18 and 0.21% to 1.00 and 1.04 meqO2/kg during the first storage month, respectively. However, these values were 0.07-0.10% and 0.55-0.90 meqO2/kg for chips fried in TPO, respectively. The water contents increased when storage time increased from 1 to 7 month and their values changed between 0.49 and 1.95% (flat potato chips in BPO) and between 0.88 and 1.24% (serrated potato chips in TPO). The total trans-fat contents were 0.13% (serrated potato chips in BPO) and 0.35% (both flat and serrated potato chips in PO) at the start of storage. The total trans-fat content after 7 months were 0.13% (PO fried flat and serrated potato chips) and 0.17% (serrated potato chips fried in BPO, TPO and RPO). The acrylamide contents varied between 152 (serrated potato chips in PO) and 540 µg/kg (flat potato chips fried in RPO) at the beginning of storage. However, the acrylamide contents changed during 7th storage month and ranged from 182 (serrated potato chips in PO) to 518 µg/kg (flat potato chips in RPO). Among fatty acids, while palmitic acid are determined between 37.14 (flat chips in PO) and 41.60% (serrated chips in TPO), oleic acid varied between 30.0 (flat chips in RPO) and 33.00% (serrated chips in PO). Sensory evaluation showed that PO containing antioxidants showed better consumer preference for potato chips until the end of storage.

Effect of Rosemary Extracts on Stabilitiy of Sunflower Oil Used in Frying.

The oxidative stability of sunflower oil containing rosemary essential oil and extracts in the oil during frying were followed by measuring peroxide value. Variation in the values of L* of the frying oil containing extract was less than that of frying oil containing essential oil. a*-Value of the fried oil containing extract highly significant decreased. Increase in the value of b* of 1. and 2. frying oil with 0.5 % rosemary essential oil was less. b* Value of the frying oils containing rosemary extract increased compared to b* values of frying oils containing essential oil. b* Value of the frying oil that the essential oil of rosemary added showed less increase than b* value of the frying oil that extract of rosemary. The viscosity values of frying oils containing rosemary extract changed between 30.3 mPas (1. frying oil containing 0.5% extract) and 35.5 mPas (2. frying oil containing 0.5% extract). In addition, free fatty acidity values of frying oils containing essential oil at 0.1, 0.3 and 0.5% levels ranged from 0.160% (1. frying oil containing 0.5% essential oil) to 0.320% (1. frying oil containing 0.3% essential oil). Peroxide values of frying oils containing rosemary extracts were determined between 12.84 meq O2/kg (1. frying oil containing 0.1% extract) and 28.98 meq O2/kg (2. frying oil containing 0.1% extract). Peroxide value of frying made with 0.3 % the rosemary essential oil increased less than that of made with the raw sunflower oil (control) (p < 0.05). Whenever rosemary essential oil and rosemary extract compare, the essential oil seems to be more effective on the peroxide value of the frying oil. The essential oil of rosemary have been effected more from the extracts of rosemary on the oxidative stability of sunflower oil.

Evaluation of Chemical Properties, Amino Acid Contents and Fatty Acid Compositions of Sesame Seed Provided from Different Locations.

In this study, chemical properties, amino acid contents, fatty acid compositions of sesame seeds dependin on growing locations of sesame plants were evaluated. Protein contents of sesame seeds changed between 20.80% (Afghanistan) and 26.01% (India). Oil contents of seeds were changed between 44.69% (Mozambique) and 55.37% (Niger-Kany). Crude fiber contents of sesame seeds ranged from 17.30% (Ethiopia-Volega) to 28.78% (Mozambique). The highest protein, crude oil and crude fiber were found in India, Niger-Kany and Mozambique sesame seed samples, respectively. In addition, while glutamic acid contends of seeds change between 3.28% (Uganda and Niger-Benje) and 4.57% (India), arginine contents of seeds ranged from 2.36% (Uganda) to 3.10% (India). The total amino acid contents of sesame seeds ranged from 18.12% (Uganda) to 23.51% (India). Palmitic acid contents of sesame oils ranged from 7.93% (Uganda) to 9.55% (Burkina Faso). While oleic acid contents of sesame seed oils are found between 35.88% (Mozambique) and 44.54% (Afghanistan), linoleic acid contents of oils ranged from 37.41% (Afghanistan) to 47.44% (Mozambique). The high amount of protein, oil contents, amino acids and unsaturated fatty acids can be positively considered from the nutritional point of view.

An evaluation of bioactive compounds, fatty acid composition and oil quality of chia (Salvia hispanica L.) seed roasted at different temperatures.

The effect of roasting of chia seed at different temperatures (90, 120, 150 and 180 °C) on bioactive constituents in extracts and on the quality of oil was evaluated. At higher temperatures, crude protein and ash contents increased, whereas total phenolic, flavonoid, carotenoid, and antioxidant activities decreased. The predominant phenolic constituents were myrcetin, and rosmarinic, 3, 4-dihydroxybenzoic, caffeic, and gallic acids, which all decreased with increasing temperatures. Notably, myrcetin content ranged from 75.59 mg/100 g (at 100 °C) to 85.49 mg/100 g (for control). Tocopherols (É£ and α type) were predominant nutrients and their levels ranged from 654.86 mg/100 g (at 180 °C) to 698.32 mg/100 g (for control). Concentrations of linolenic (59.84%), linoleic (20.57%), and oleic (10.09%) acids from unroasted chia seeds were higher than those from roasted ones. This study revealed that chia seeds should be heated at temperatures below or equal to 90 °C in order to preserve their nutrient profile.

Influence of Roasting on Oil Content, Bioactive Components of Different Walnut Kernel.

A study was carried out to evaluate oil contents, fatty acid composition and tocopherol contents of several walnut types in relation to roasting process. The major fatty acid identified was linoleic acid in both roasted and unroasted walnut oils. Linoleic acid contents of unroasted walnut oil varied from 46.44 (Type 9) and 63.59% (Type 7), while the linoleic acid contents of roasted walnut oils at 120℃/h ranged from 55.95% (Type 3) to 64.86% (Type 10). Interestingly, linolenic acid contents of both roasted and unroasted oils changed between 9.43 (Type 10) and 16.29% (Type 8) to 9.64 (Type 10) and 16.58% (Type 8), respectively and were significant (p < 0.05) different. γ-tocopherol content of unroasted walnut oils varied between 6.3 (Type 3) and 11.4 mg/100g (Type 1) and γ-tocopherol contents of roasted walnut oils ranged between 28.1 (Type 8) and 38.2 mg/100g (Type 3). The oil could be useful for industrial applications owing to good physicochemical properties. Fatty acid values for oil obtained from roasted walnut were slightly higher than those reported for unroasted walnut oils.

Influence of Sumac Extract on the Physico-chemical Properties and Oxidative Stability of Some Cold Pressed Citrus Seed Oils.

The acidity values changed between 1.03 mgKOH/100g (control) and 1.11 mgKOH/100g (0.1% extract) for orange oil, 1.06 mgKOH/100g (0.5% extract) and 1.13 mgKOH/100g (0.1% extract) and 1.25 mgKOH/100g (0.5% extract) and 1.31 mgKOH/100g (control) for mandarin oil. The peroxide values were determined between1.37 meqO2/kg (0.5% extract) and 1.43 meqO2/kg (0.1% extract) for orange oil, between 1.24 meqO2/kg (control) and 1.27 meqO2/kg (0.1% extract) for lemon and 1.60 meqO2/kg (0.5% extract) and 1.71 meqO2/kg (control) in mandarin oil samples. The viscosity values of samples changed between 0.051 Pa.S (control) and 0.065 Pa.S (0.5% extract) for orange, 0.051 Pa.S (control) and 0.067 Pa.S (0.5% extract) lemon and 0.044 Pa.S (control) and 0.057 Pa.S (0.5% extract) in mandarin oil samples. At the end of storage study (28th day), the acidity values significantly changed, and their values ranged between 2.28 mgKOH/100g (0.5% extract) and 3.64 mgKOH/100g (control) in orange, 1.67 mgKOH/100g (0.5% extract) and 2.28 mgKOH/100g (control) in lemon and 1.74 mgKOH/100g (0.5% extract) and 2.36 mgKOH/100g (control) in mandarin oil samples. While peroxide values vary between 11.68 meqO2/kg (0.5% extract) and 32.57 meqO2/kg (control) for orange, 12.55 meqO2/kg (0.5% extract) and 34.63 meqO2/kg (control) for lemon and between 17.56 meqO2/kg (0.5% extract) and 37.81 meqO2/kg (control) for mandarin oils, viscosity values after 28 day storage changed between 0.123 Pa.S (0.5% extract) and 0.675 Pa.S (control) in orange, 0.257 Pa.S (0.5% extract) and 0.697 Pa.S (control) in lemon and 0.215 Pa.S (0.5% extract) and 0.728 Pa.S (control) in mandarin oil samples.

Assessment of oxidative stability and physicochemical, microbiological, and sensory properties of beef patties formulated with baobab seed (Adansonia digitata) extract.

The present study was conducted to evaluate the oxidative stability and the physicochemical, microbiological, and sensory properties of beef patties formulated with different concentrations (1%, 2%, and 3%) of baobab seed extract (BSE) during storage at 4 °C. The BSE contained a considerable number of phenolic compounds and exhibited antioxidant and antimicrobial activities (both on gram-positive and negative bacteria). The chemical composition of the patties was not altered by BSE treatment. However, the addition of 2% and 3% BSE improved the lipid stability and enhanced the antioxidant activity of beef patties during storage. Furthermore, the shelf-life of patties formulated with 2% and 3% of BSE increased from 7 days (control group) to 21 days. Moreover, the patties formulated with BSE received overall acceptability in the sensory evaluation. In conclusion, the inclusion of 2% or 3% BSE could be recommended as a natural antioxidant additive in beef patties.

Isolation and characterization of novel antibacterial compound from an untapped plant, Stereospermum fimbriatum.

Stereospermum fimbriatum or locally known as "Chicha" is traditionally used for itchy skin, earache, stomachache and postpartum treatments. This study was designed to evaluate the antimicrobial potential of S. fimbriatum's stem bark against 11 pathogens and isolate its bioactive compound. Successive soxhlet extraction was conducted using n-hexane, dichloromethane (DCM) and methanol. Disc diffusion, minimum inhibitory and bactericidal concentration (MIC & MBC) assays were done to examine the antimicrobial activity. Bioassay-guided isolation was conducted on S. fimbriatum's extract. The DCM extract of stem bark (DS) was the most potent extract followed by n-hexane extract of the stem bark (NS). A novel compound was isolated and coded as C1 which demonstrated potent antibacterial effects with the MIC values as low as 3.13 µg/mL to 6.25 µg/mL, against S. epidermidis, MRSA and S. aureus. Thus, S. fimbriatum could be a potential source of antimicrobial agents for the treatment of skin infections, specifically, MRSA.

The Effect of Different Solvent Types and Extraction Methods on Oil Yields and Fatty Acid Composition of Safflower Seed.

The aim of this study was to determine the effect of different extraction solvents (petroleum benzene, hexane, diethyl ether and acetone) and extraction methods (hot and cold) on oil yield of safflower seeds and its fatty acid compositions. Oil contents of safflower seeds extracted by hot extraction system were changed between 37.40% (acetone) and 39.53% (petroleum benzene), while that of cold extraction was varied between 39.96% (petroleum benzene) and 39.40% (diethyl ether). Regarding the extraction solvents, the highest oil yield (39.53%) was obtained with petroleum benzene, while the minimum value (37.40%) was found with acetone under hot extraction condition. The main fatty acids observed in all extracted oil samples were linoleic, oleic and palmitic acids. Oleic acid contents of safflower oils extracted by hot extraction system was ranged between 41.20% (acetone) and 42.54% (hexane), its content in oils obtained by cold extraction method was varied between 40.58% (acetone) and 42.10% (hexane and diethyl ether). Linoleic content of safflower oil extracted by hot extraction system was found between 48.23% (acetone) and 49.62% (hexane), while that oil extracted by cold method range from 48.07 (hexane) to 49.09% (acetone). The fatty acid composition of safflower seeds oil showed significant (p < 0.05) differences depending on solvent type and extraction method. The results of this study provide relevant information that can be used to improve organic solvent extraction processes of vegetable oil.

α-glucosidase inhibitors isolated from Mimosa pudica L.

The aim of the study was to isolate digestive enzymes inhibitors from Mimosa pudica through a bioassay-guided fractionation approach. Repeated silica gel and sephadex LH 20 column chromatographies of bioactive fractions afforded stigmasterol, quercetin and avicularin as digestive enzymes inhibitors whose IC50 values as compared to acarbose (351.02 ± 1.46 µg mL-1) were found to be as 91.08 ± 1.54, 75.16 ± 0.92 and 481.7 ± 0.703 µg mL-1, respectively. In conclusion, M. pudica could be a good and safe source of digestive enzymes inhibitors for the management of diabetes in future.

The Effect of Solvent Type and Roasting Processes on Physico-Chemical Properties of Tigernut (Cyperus esculentus L.) Tuber Oil.

In this study, physico-chemical properties of raw and roasted tigernut oils extracted by two different solvents were determined. Peroxide values of raw and roasted tigernut oils extracted by petroleum ether and n-hexane solvents changed between 0.83 and 0.91 meqO2/100g to 1.57 and 1.63 meqO2/100g, respectively. While oleic acid contents of raw tigernut oils extracted by petroleum ether and n-hexane are determined as 66.83 and 67.47%, oleic acid contents of roasted tigernut oils extracted by petroleum ether and n-hexane were determined as 67.08 and 68.16%, respectively. The highest δ-tocopherol content was found in raw tigernut oil extracted by petroleum ether (54.91 mg/100g), while the lowest level is determined in roasted tigernut oil by n-hexane (50.77 mg/100g). As a result, the fatty acid profiles of roasted tigernut oil extracted by n-hexane were higher compared to results of raw tigernut oils extracted by petroleum ether (p < 0.05).

Effect of the Harvest Time on Oil Yield, Fatty Acid, Tocopherol and Sterol Contents of Developing Almond and Walnut Kernels.

Oil content and bioactive properties of almond and walnut kernels were investigated in developing almond and walnut kernels at 10 days intervals. The oil contents of almond and walnuts after the first harvest (1.H) stage changed between 46.2% and 55.0% to 39.1% and 70.5%, respectively (p<0.05). Oleic acid contents of almond and walnut oils ranged from 71.98% (1.H) to 78.68% (5.H) and 10.51% (1.H) to 16.78% (2.H) depending on harvest (H) times, respectively (p<0.05). In addition, linolenic acid contents of walnut and almond oils were found between 62.35% and 67.78%, and 12.02% and 17.65%, respectively. The almond kernel oil after the first harvest stage contained 1.045, 1.058, 1.018, 0.995 and 0.819 mg/kg ɑ-tocopherol, respectively. γ-Tocopherol contents of walnut oil changed between 1.364 (3.H) and 2.954 mg/kg (1.H). The ß-sitosterol contents of both almond and walnut oils were found between 1956.6 (5.H) and 2557.7 (1.H), and 1192.1 (3.H) and 4426.4 mg/kg (1.H). The study exhibited the presence of high percentage of oleic and linoleic for almond and walnut, respectively, and γ-tocopherol and ß-sitosterol.

Thermosonication process for optimal functional properties in carrot juice containing orange peel and pulp extracts.

Aqueous extracts of orange peel and pulp with high total phenolic contents (TPC) (25.94 and 11.38 mg GAE/g extracts, respectively) were employed in the formulation of functional carrot juice and functional juices were treated using thermosonication process. In accordance with Box-Behnken design, 17 runs with 3 variables and 3 levels was applied for the optimization of the carrot juice with peel (CJPL) and pulp (CJPP) extracts. Overlaid contour plots prediction showed that the optimal conditions for CJPL were 125 mL juice volume, 6.50 min ultrasound process time and 52.78 °C ultrasound process temperature for maximum TPC (30.25 mg GAE/100 mL) and DPPH scavenging activity (61.22%). Sample CJPP has maximum TPC (28.94 mg GAE/100 mL) and DPPH activity (55.87%) under optimal ultrasound process conditions of 125 mL juice volume, 5.04 min and 59.99 °C ultrasound process time and temperature, respectively. Optimization of thermosonication showed significant improvements in the quality of functional carrot juice.

The effect of microwave roasting on bioactive compounds, antioxidant activity and fatty acid composition of apricot kernel and oils.

In this study, the effect of microwave (360W, 540W and 720W) oven roasting on oil yields, phenolic compounds, antioxidant activity, and fatty acid composition of some apricot kernel and oils was investigated. While total phenol contents of control group of apricot kernels change between 54.41mgGAE/100g (Sogancioglu) and 59.61mgGAE/100g (Hasanbey), total phenol contents of kernel samples roasted in 720W were determined between 27.41mgGAE/100g (Çataloglu) and 34.52mgGAE/100g (Sogancioglu). Roasting process in microwave at 720W caused the reduction of some phenolic compounds of apricot kernels. The gallic acid contents of control apricot kernels ranged between 7.23mg/100g (Kabaasi) and 11.23mg/100g (Çataloglu) whereas the gallic acid contents of kernels roasted in 540W changed between 15.35mg/100g (Sogancioglu) and 21.17mg/100g (Çataloglu). In addition, oleic acid contents of control group oils vary between 65.98% (Sogancioglu) and 71.86% (Hasanbey), the same fatty acid ranged from 63.48% (Sogancioglu) to 70.36% (Hasanbey).