Characterization of phenolics and tocopherol profile, capsaicinoid composition and bioactive properties of fruits in interspecies (Capsicum annuum X Capsicum frutescens) recombinant inbred pepper lines (RIL).

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.

Effects of gradually increasing drying temperatures on energy aspects, fatty acids, chemical composition, and in vitro ruminal fermentation of acorn.

Acorns are commonly used to meet energy, protein, and mineral needs of livestock in various parts of the world. However, since acorns have quite a high moisture content at harvest, they should be stored as dried to prevent loss of nutrients and spoilage throughout storage periods. The aim of this study is to determine the drying kinetics, color, energy aspects, crude protein, crude ash, crude oil, fatty acid composition, ADF, NDF, condensed tannin, and mineral composition properties of acorns dried at gradually increasing drying temperatures. Drying processes were carried out in an air-convective dryer at temperatures of 40, 60, 80, 100, and 120 °C. The Logistic model was identified as the best model for describing current drying conditions. Increasing drying temperatures reduced L* (lightness) values and increased thermal efficiency and effective moisture diffusion values. In terms of energy efficiency, the best outcomes were achieved at 80 °C and 120 °C drying temperatures. Drying temperatures had highly significant effects on nutritional traits of acorn samples. Increasing drying temperatures increased fiber content, gas-methane production, and energy values and reduced crude protein and oil contents. Some minerals decreased and some others increased with increasing drying temperatures. Increasing drying temperatures caused slight changes in fatty acid compositions. In terms of animal drying and feeding characteristics, it was determined that a drying temperature of 80 °C was ideal for acorn drying.

A detailed comparative investigation on structural, technofunctional and bioactive characteristics of protein concentrates from different common bean genotypes.

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 Td 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.

In vitro glycemic index, antioxidant capacity and some physicochemical characteristics of deep-fried sorghum based gluten free chips.

In this study, deep fried gluten free chips were manufactured using sorghum flour at different concentrations (5, 20, 35 and 50 g/100 g) and in vitro glycemic index, total antioxidant capacity and some physicochemical characteristics (dry matter, ash, oil, protein and color) and overall acceptability of the samples were investigated. Protein, oil and total dietary fiber levels of the samples ranged between 5.39-8.28, 23.58-29.10 and 5.59-6.60 g/100 g, respectively and increase in sorghum flour level resulted in an increase in these studied quality parameters of the chips samples. Ferric reducing antioxidant activity and DPPH radical scavenging performance were affected positively by the addition of sorghum flour. Total starch hydrolysis index and estimated glycemic index values were affected by the sorghum flour addition negatively due to the increased total dietary fiber content of the chips samples. All chips samples enriched with sorghum flour showed similar overall acceptability and increased sorghum concentration decreased the preference scores slightly. All these results could be considered for the manufacturing of the gluten free deep fried sorghum based chips samples.

Biochemical composition of selected lines from sorghum (Sorghum bicolor L.) landraces.

MAIN CONCLUSION: Present findings revealed a great variation in protein, oil, starch, tannin and phytic acid-like biochemical attributes of sorghum genotypes. GT bi-plot analysis was used for assessment of biochemical analysis results. Sorghum is quite resistant to negative environmental conditions. Thus, it has become the basic source of nutrient in majority of developing countries. It is also used as a supporting product against several diseases. In this study, biochemical composition of new 154 sorghum lines, selected from Turkish sorghum landraces through morphological, biochemical and molecular studies, was determined. Present findings revealed based on average of two years that crude protein content of 80 lines (> 9.65%), digestible protein content of 94 lines (> 56.25%), crude oil content of 75 lines (> 3.87%), resistant starch ratio of 32 lines (> 3.93%), starch content of two lines (> 77.07%) and amylose content of 10 lines (> %25.26) were greater than standard cultivar with the greatest values and amylopectin contents of 74 lines (< 47.75%) were lower than the standard cultivar with the lowest values. As the average of years, phytic acid contents and condense tannins contents of the lines, respectively, varied between 0.02 (IS 12850/1)-6.49% (PI 177161 03/2) and 0.09 (IS 12819/1)-5.38% (PI 255738 02/3). With this study, several sorghum lines superior than the standard cultivars were identified. Those lines can be used for direct cultivar registration in short run and can be used as parent materials in further breeding studies to be conducted for various purposes in long run.

Bioactive properties of hydroalcoholic extract from Origanum onites L. as affected by glycerol incorporation.

In the current study, the effect of glycerol -as a green solvent- addition into solvent mixture (50:50 ethanol:distilled water), on some biofunctional properties of Origanum onites L. was investigated. Response surface methodology (RSM) was used to detect the optimum conditions for the extraction process. Three variables namely glycerol concentration (X 1: 1-9 g), extraction temperature (X 2: 25-75 °C) and time (X3 :10-30 min) were selected and also total phenolic content, total flavonoid content, antioxidant capacity and antiradical activity of O. onites extracts were determined. Analysis of variance (ANOVA) showed that glycerol incorporation significantly increased the total phenolic content and antioxidant activity (p < 0.05) of the samples. Maximum levels to obtain the highest bioactive properties (highest total phenolic content and antioxidant activity) were determined as to be 9 g of glycerol addition for the extraction conditions as 45.4 °C and 75 min. This study reports the effect of glycerol on bioactive properties of O. onites and suggests that glycerol can be used to produce hydroalcoholic extracts having higher bioactivity from Origanum genus.

Supplementary irrigations at different physiological growth stages of chickpea (Cicer arietinum L.) change grain nutritional composition.

Chickpea is one the most important legumes consumed all around the world because of high protein content. The current study was conducted to investigate the effects of irrigation treatments at different physiological growth stages (before flowering, beginning of flowering, pod-set and pod-fill periods) on nutritional attributes of chickpea. The findings showed that one or two irrigations at different physiological growth stages instead of full irrigation treatment might be sufficient to improve the nutritional attributes of chickpea. Flowering and pod-fill periods were identified as the critical periods for irrigations and affected the nutritional component levels. The greatest protein level (29.52%) was obtained from the samples irrigated before flowering while the greatest total starch (36.30%) was obtained from the samples irrigated at the beginning of flowering. It was concluded based on present findings that physiological growth stages should be taken into consideration in irrigation practices of chickpea farming.

Phytic acid content and starch properties of maize (Zea mays L.): Effects of irrigation process and nitrogen fertilizer.

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.