Effect of cold-pressed Nigella sativa seed meal on dough quality and nutritional value of bread.

This study investigated the application of black cumin meal (BCM) obtained from cold-pressing Nigella sativa seeds in bread baking. The effect of BCM on bread rheological traits and its nutritional value were investigated. Zeleny sedimentation, falling number, Farinograph, and Extensograph values in flour mixed with BCM (2.5%, 5%, 7.5%, and 10%) were evaluated. In addition, mineral content, protein, fat, thymoquinone, and crude cellulose contents in bread were investigated. Zeleny sedimentation and falling number values decreased with the increase in BCM in the flour samples. The water absorption, development time, stability, and softening degree values of the dough measured in the Farinograph device did not show a statistically significant difference in the flour with the BCM mixture compared to the control sample. The energy value and extensibility determined in the Extensograph device decreased with the increase in the amount of BCM in the flour. The amount of protein and crude fiber in bread increased with the increase in the amount of BCM. It was noted that there were significant increases in Fe, Ca, Mg, K, and Zn levels with the increase in BCM. Meanwhile, thymoquinone was not found in the bread samples containing BCM. The results revealed that the nutritional values of BCM-mixed bread are rich in protein, minerals, and cellulose.

Effect of Light on the Oxidative Stability and Phthalate Levels of Black Cumin Oil-Corn Oil Blends in Plastic and Glass Bottling.

Black cumin oil (BC) contains certain phytochemicals, including phenolics, tocopherols, and sterols, which show strong oxidation stability. In this study, BC was blended with refined corn oil (CO) at two concentrations (5% and 10%, w/w) and stored in plastic and glass bottles under light and dark conditions. Under light-storage conditions, blended oils in plastic bottles showed lower peroxide value (PV) and conjugated diene value (CD) compared to the control sample than dark-storage. It was also aimed to examine the phthalate levels in oil samples and evaluate the products' safety. Five main phthalates, namely di(2-ethylhexyl) phthalate (DEHP), dibutyl phthalate (DBP), butyl-benzylphthalate (BBP), diisononyl phthalate (DiNP), and diisodecyl phthalate (DiDP), were evaluated. In dark and light storage conditions, the phthalate level was determined below the LOQ value in CO without added BCO in the plastic and glass bottles. In the plastic-packaged blended samples, DEHP was determined above the LOQ value in dark storage, while BBP was detected in addition to DEHP in the samples stored under the light. On the other hand, phthalate values were determined below the LOQ value in all samples stored in glass packages under the light. DEHP was the most abundant phthalate in plastic-packaged blended oils under light storage, ranging from below the LOQ (0.23 mg/kg) to 0.83 mg/kg. Based on the present findings, BC improved the stability of CO under light storage, and the phthalate levels of blended oils did not exceed the specific migration limits (SMLs) for each phthalate.

Monitoring of bisphenol A diglycidyl ether (BADGE) and some derivatives in fish products in the Turkey market.

The exposure to bisphenols and their derivatives was assessed in 33 fish products sold in Turkey using high-performance liquid chromatography-tandem mass spectrometry (LC-MS/MS). BADGE was determined in only four samples at concentrations ranging between 0.06 and 0.22 mg/kg. As the most abundant bisphenol groups, BADGE-hydrolyzed products such as BADGE·H2O and BADGE·2H2O were present in nine and fourteen samples in the range between 0.06-0.16 and 0.06-0.72 mg/kg, respectively. The total concentration of BADGE and hydrolyzed products was below the specific migration limit (SML) value of 9 mg/kg food, which in the European Union stated as tolerable. Chlorinated derivatives of BADGE were detected in fewer samples compared with hydrolyzed ones. BADGE·H2O·HCl was the predominant migrant among chlorinated derivatives and was present in seven samples in a range between 0.02 and 0.06 mg/kg. All other samples contained less than or equal to 0.03 mg/kg of BADGE·HCl and BADGE·2HCl. The sum of these derivatives was lower than the SML value (1 mg/kg) of BADGE chlorohydrins legislated by the European Union. Besides these migrants, the analyzed samples did not contain any BFDGE and 3R-NOGE, which are prohibited in manufacturing food contact materials.

Assessment of the migration of perfluorinated compounds and primary aromatic amines from PTFE-coated non-stick cookware marketed in Turkey.

Two perfluorinated compounds (PFCs) and 17 different primary aromatic amines (PAAs) were analyzed by liquid chromatography-tandem mass spectrometry (LC-MS/MS) in migrants from 35 cookware samples marketed in Turkey. Among PFCs, only PFOA was identified in 6 samples. Only two components among PAAs, namely aniline (ANL) and 4,4'-methylenedianiline (4,4'-MDA), were detected in analyzed samples. Although aniline was detected in all samples, 4,4'-MDA was detected in only 4 samples. The effects of simulant volume, temperature, and repeated use on the release of these migrants from non-stick cookware were investigated. Three simulant volumes (200, 500, and 1000 mL) were used in migration tests. PFCs and PAAs were identified in simulants at 200 and 500 mL. The increase in the amount of simulant caused a decrease in the concentration of these migrants. The lowest migration values were observed in the samples at consecutive usage cycles. PFCs and PAAs exhibited the highest migration ability with increasing temperature.

Levels of pesticide residues in fruits and vegetables in the Turkish domestic markets.

In this work, pesticide residues in 493 fruit and vegetable samples obtained from markets in Turkey were detected after QuEChERS (quick, easy, cheap, effective, rugged, and safe) extraction followed by liquid chromatography-tandem mass spectrometry with electron spray ionization (LC-ESI/MS/MS) and gas chromatography-tandem mass spectrometry (GC/MS/MS). Validation of the method was tested based on the European Union SANTE/12682/2019 guidelines. The samples were analyzed to determine the concentrations of 500 pesticide residues. The results indicated that 254 samples of 493 samples contaminated with pesticides, only 22% contained pesticide residues at or below maximum residue limits (MRLs), and 30% contained pesticide residues above MRLs. Chlorpyrifos was the most common pesticide (105 samples) from the detected pesticides; 49 samples were found above to MRLs with concentrations of 0.011-2.001 mg/kg. Among samples, peach (88%), dill (84%), mushroom (83%), arugula (73%), and spinach (72%) were the crops with the higher percentages of pesticide residues.

Phthalates levels in cold-pressed oils marketed in Turkey.

Cold-pressed oils are valuable vegetable oils. Phthalates are used as plasticizers and additives in foodstuffs and personal care products. Studies have shown that phthalates have harmful effects on human health. In this study, five phthalates di(2-ethylhexyl) phthalate (DEHP), dibutyl phthalate (DBP), butyl-benzylphthalate (BBP), diisononyl phthalate (DiNP), and diisodecyl phthalate (DiDP) were evaluated in 30 different cold-pressed oils marketed in Turkey. DEHP was widespread in oils and detected in 18 of the 30 samples, ranging from 0.56 to 92.12 mg/kg. DBP was the second determined phthalate and detected in six of 30 oil samples at concentrations from 0.10 to 51.63 mg/kg. The other phthalates, BBP, DiNP, and DiDP were found in 4, 5, and 2 from a total of 30 samples, respectively. BBP and DiNP ranged between 3.88-6.04 and 4.26-80.74, respectively. DiDP was found in 2 samples with 85.02 and 2.69 mg/kg.

Volatile Oxidation Compounds and Stability of Safflower, Sesame and Canola Cold-Pressed Oils as Affected by Thermal and Microwave Treatments.

The goal of this study was to investigate the effect of heating and microwave treatment on the levels of volatile oxidation products and the stability of safflower (Carthamus tinctorius L.), sesame (Sesamum indicum) and canola (Brassica napus L.) cold-pressed oils. Cold-pressed oils were subjected to conventional heating (oven test) using air-forced oven at 60°C and microwave heating for 2 and 4 min. The changes in conjugated diene (CD) and conjugated triene (CT) values were monitored during treatments. As expected, heating generates an increase in CD and CT values. The volatile compounds in treated oils were determined using solid phase micro-extraction-gas chromatography/mass spectrometry (SPME-GC/MS). The obtained GC/MS data were used to characterize volatile compounds of cold-pressed oils during heating and microeave treatments. Under oven conditions, 2-heptenal and 2,4-heptadienal isomers were identified as major components in canola oil, while hexanal and 2-heptenal were found in high levels in safflower and sesame oils. Among volatiles, p-cymene was the dominant compound found in microwave-treated canola oil. In addition, hexanal and 2-hexenal were found at high amounts upon microwave treatment especially after 4 min of application.

Volatile compounds of black cumin seeds (Nigella sativa L.) from microwave-heating and conventional roasting.

The volatile compounds in raw, conventionally roasted and microwave roasted black cumin (Nigella sativa L.) seeds at 0.45 kW for 2, 4, and 8 min, were analyzed by headspace-SPME gas chromatography-mass spectrometry. Among the 38 volatile compounds identified, the major compounds were thymoquinone and p-cymene in all samples. The levels of these compounds decreased with roasting. However, concentrations of pyrazines and furans increased significantly as a result of roasting and these compounds may affect the flavor of roasted black cumin seeds. Methyl pyrazine and 2,5-dimethylpyrazine were major pyrazines, formed at high concentration in seeds roasted for 8 min and in conventional roasting.

Essential oil composition and antiradical activity of the oil of Iraq plants.

This study examined the antiradical activity and chemical composition of essential oils of some plants grown in Mosul, Iraq. The essential oils of myrtle and parsley seed contained α-pinene (36.08% and 22.89%, respectively) as main constituents. Trans-Anethole was the major compound found in fennel and aniseed oils (66.98% and 93.51%, respectively). The dominant constituent of celery seed oil was limonene (76.63%). Diallyl disulphide was identified as the major component in garlic oil (36.51%). Antiradical activity was higher in garlic oil (76.63%) and lower in myrtle oil (39.23%). The results may suggest that some essential oils from Iraq possess compounds with antiradical activity, and these oils can be used as natural antioxidants in food applications.

Characteristics of fatty acids and essential oil from sweet fennel (Foeniculum vulgare Mill. var. dulce) and bitter fennel fruits (F. vulgare Mill. var. vulgare) growing in Turkey.

Oil content in sweet and bitter fennels was obtained 12.22% and 14.41%, respectively. The C(18:1 c6), C(18:2), C(18:1 c9) and C(16:0) acids corresponding to approximately 97% of total oil was recorded as principal fatty acids. The ratios of essential oil from sweet and bitter fennels were found similar (average 3.00%). trans-Anethole, estragole and fenchone were found to be the main constituents in both fennels. The compound with the highest value in the two oil samples was trans-anethole as 95.25% (sweet) and 75.13% (bitter). While estragole was found in bitter fennel oil in a remarkable amount (15.51%), sweet fennel oil contained small amounts of estragole (2.87%). Fenchone was found <1% in sweet and approximately 5% in bitter fennel. p-Anisaldehyde in bitter fennel essential oil, and alpha-pinene and gamma-terpinene in sweet fennel essential oil were not recorded, and these compounds were found very low or <1%.