Portulaca oleracea (purslane) seed oil is a rich source of omega-6 and omega-3 fatty acids. Extraction of the purslane seed oil while preserving its high nutritive quality has been a challenge since conventional solvent extraction has many adverse effects on bioactive content. This study aims the optimization of purslane seed oil supercritical fluid extraction (SFE) conditions and to compare purslane seed oils obtained with SFE and conventional solvent extraction in terms of oil yield, along with the purslane seed oil quality and bioactive content. For this purpose, the SFE process parameters (pressure, temperature, static time, and dynamic time) are optimized for oil yield, omega-6, omega-3, and antioxidant activity using response surface methodology (RSM). Optimum SFE pressure, temperature, static time, and dynamic time levels are determined as 350 bar, 50 degrees C, 20 min, and 90 min, respectively. Oil yield and physicochemical quality properties of conventional solvent extract and SFE samples are determined and compared. Consequently, samples obtained via SFE and solvent extraction have similar quality properties. Distinctly, SFE allows an extraction with 5.6% higher total phenolic compound (TPC) and 33% higher antioxidant activity than solvent extraction.Practical Applications: In the study, the extraction of purslane oil using supercritical fluid extraction is optimized with different approaches. At optimum conditions, purslane oil is extracted and all physicochemical properties and the process efficiency (yield) are compared with the solvent-extracted samples. The results of this study make supercritical fluid extraction of purslane seed oil possible since all optimum operating conditions of a pilot-sized extractor are reported in the study. It is believed that the results provide a good starting point for industrial operations. Moreover, researchers also believe that research studies unveiling the new potential oil-bearing seeds are important to overcome the vegetable oil shortage that emerged this year.

The aim of this study was to investigate the effects of the treatment of tap water (control), sodium hypochlorite (SH), electrolyzed oxidizing water (EOW), and hydrogen peroxide (HP) on the color, texture, and sensory properties of the Eruca vesicaria as a quality criterion. For this purpose, three different concentrations (25, 50, and 75 ppm) and three different times (1, 3, and 5 min) were applied in all three washing processes. There weren’t statistically significant differences in objective (color and texture) and subjective (sensory) results in all three washing processes in terms of both concentration and time. Thus, it was determined that these processes did not have a negative effect on the quality of green leafy vegetables.

In this study, quality parameters and oxidative stability of olive oils added with olive leaf (OL), an agricultural by-product extracted by the supercritical carbon dioxide (SCD) method, were evaluated. The SCD OL extraction method was applied at 100 degrees C, 100 bar and 80 minutes. Extracts containing phenolic substances obtained from olive leaves were added to refined olive oil (ROO) (E) at concentrations of 350 (A), 200 (B), 150 (C) and 60 mg CAE/kg oil (D). Olive oil samples were stored in clear glass bottles for 12 months under light (L) and dark (D) conditions. Samples were analysed at 0, 3, 6, 9 and 12 months of storage period. The results of the analyses revealed that the amount of free fatty acid values (FFAV), peroxide value (POV), total phenolic content (TPC), chlorophyll (TChl) and carotenoid (TCar) content and oxidative stability index (OSI) increased as the olive leaf extract (OLE) addition ratio increased. When the effect of OLE concentration on the amount of a- tocopherol was examined, it was determined that the amount of a- tocopherol was higher in ROO (E) and this amount decreased with the addition of OLE. In the samples which OLE was added, odours like alcohol, henna and dried herbs were detected as a result of sensory analysis. Principal component analyses (PCA) indicated that olive oils were discriminated clearly based on the concentrations of OLEs. As a result, it was determined that the TPC, TChl and TCar content and OSI values were the highest in the A sample, which was stored in the dark and had the highest OLE content. Sample A, which is rich in antioxidant components, can be said to be the best example enriched with OLE, apart from sensory properties. In terms of the content of AT, which is equivalent to vitamin E, we can say that the E sample stored in the dark has the best properties except for the sensory properties.

Safran Standardına göre (TS/ISO 3632, 2011) kalite açısından birinci derece bir safran baharatının, 13 farklı çözgen sistemi (saf su, metanol, etanol, asetonun farklı oranlarda karışımı) kullanılarak elde edilen ekstraktlarının toplam fenolik ve flavonoid madde miktarlarıyla antioksidan aktiviteleri üzerine etkileri incelenmiştir. Sonuçlar incelendiğinde en yüksek toplam fenolik madde miktarı 2265.00 mg GAE/100 g KM ile su/etanol/metanol (v/v/v, 30/30/40) ekstraktında saptanırken, en düşük toplam fenolik madde miktarı 40.00 mg GAE/100 g KM ile aseton ekstraktında saptanmıştır. Toplam flavonoid madde açısından en yüksek miktar 587.14 mg KE/100 g KM ile su/etanol/metanol (v/v/v, 30/30/40) ekstraktında tespit edilirken, aseton ekstraktında flavonoid bileşeni tespit edilememiştir. Antioksidan aktivite açısından DPPH ve ABTS+ analiz yöntemlerinde en yüksek değerler sırasıyla 1202.68 mg TE/100 g KM ve 1383.74 mg TE/100 g KM ile su/etanol/metanol (v/v/v, 30/30/40) ekstraktında saptanırken, en düşük miktar DPPH için 232.43 mg TE/100 g KM etanolde ve ABTS+ için 251.23 mg TE/100 g KM aseton ekstraktında saptanmıştır.

Red grape pomace contains many secondary metabolites including anthocyanins and phenolic acids which significantly contribute to its antioxidant capacity. Herein, anthocyanins were extracted from grape pomace by using supercritical carbon dioxide. Ethyl alcohol was used as cosolvent. The temperature and pressure were kept constant during the extraction (95 degrees C and 100 bar). The total extraction time was 180 min. The total monomeric anthocyanin content (TMAC) and total antioxidant capacity (TAC) were analyzed by taking samples from the extract at the 30th, 60th, 90th, 120th, 150th, and 180th min. The TMAC of grape pomace is 1,932.1 mg/kg dry matter. The TMAC and TAC values at each time intervals were calculated to be 579.2, 406.1, 123.7, 52.8, 38.5, and 16.4 mg/kg dry matter and 177.3, 171.1, 90.6, 44.7, 19.6, and 10.0 mg Trolox/100 g dry matter, respectively. The extractable TMAC and TAC values gradually decreased with time. The cumulative total anthocyanin content and antioxidant capacity increased with time. Practical applications The extraction of bioactive compounds from food matrices by using novel technologies has recently become a major challenge for the food industry since cost effective measures should be adopted in order to maximize the efficiency and to achieve the highest possible quality with the minimum input. Supercritical carbon dioxide (SCCO2) extraction has been recognized as one of such methods and it aims to shorten the process time while inducing the possibly least environmental damage. This research may serve as a guide for the potential industrial applications owing to following reasons; the determination of the steady state during extraction is critical to terminating the extraction at this steady state point to save energy and labor costs. The optimization of the extraction time will surely assist the cost reduction of food colorants including anthocyanins, which are yielded by the SCCO2 extraction and used for the production of jams and muffins.

This paper presents a convolutional neural network (CNN) to classify between the conventionally and organically cultivated Memecik varieties of green olives. The image forming method called the rising paper chromatography is utilized in preparing the images of Memecik varieties of green olives for CNN. In the rising chromatography method, 20, 30, and 40% sample concentrations were determined as the suitable concentrations for both organic and conventional olives. The concentrations of AgNO 3 and FeSO 4 were determined as 0.25, 0.5, 0.75 and 1% for both conventional and organic samples. The visual differences used for differentiation of different types of Memecik green olives are usually determined according to the regional color differences, the vivid color occurrence, the width and the frequency of bowl occurrence, the thin line, and the picks at drop zone by the expert assessors. The testing results in this study verified the effectiveness of the CNN methodology in differentiating between the organically and conventionally cultivated Memecik green olives. The newly designed neural network achieved 100% accuracy. Furthermore, this high accuracy achieved by CNN might suggest that it can be effectively used in place of the expert assessors.

The efficacy of ultraviolet-C (UV-C), electrolysed oxidizing water (EOW) and sodium hypochlorite (NaOCl) solution was investigated as non-thermal processes for the surface decontamination of olives. Olives were irradiated at different UV-C doses (0–4770 mJ/cm2) and washed with EOW and NaOCl solutions at different free chlorine concentrations (15, 30, 50, and 80 mg/L). The maximum reduction in microbial load was obtained at 80 mg/L concentration and 4770 mJ/cm2 for washing and irradiation treatments, respectively. L* (lightness), a* (redness) and b* (yellowness) values as well as sensorial attributes were not affected by the UV-C treatments. Our results emphasize that UV-C radiation is effective in reducing surface initial microbial load without any sensorial changes for all doses applied. Nevertheless, with increasing UV-doses, the reduction rate increased. All chlorine concentrations of EOW and NaOCl solutions were effective in reducing surface microbial load compared to control. However, in terms of microbial reduction there was no significant difference among chlorine concentrations except for the yeast and mould count.

The aim of this study was to examine the drying kinetics of pears (Pyrus communis L.) with and without vacuum impregnation and under the different temperature by using tray dryer. Vacuum impregnation were applied to the the pears (15 mm thickness, 65 mm outer and 20 mm inner dimensions respectively) with the conditions of 50⁰ Brix impregnation solution concentration, 225 mbar vacuum pressure and 45 min vacuum time. Drying process was carried out at temperatures of 55, 65 and 75°C. Drying time of non-vacuum impregnated pears was determined 640, 500 and 340 min and vacuum impregnated pears was determined 700, 540 and 560 min respectively. Page, Exponential, Henderson and Pabis, Diffusion Approach were examined for testing the drying kinetics. Experimental values are in accordance with the expected values resulted Page and Difussion models of with and without vacuum impregnated pears. Effective diffusion coefficient (Deff) was varying 2.74×10-11 to 7.31×10-11 m2/s. m2/s with respect to the drying temperatures. The activation energy for the non-vacuum impregnated and vacuum impregnated pears was 32.93 kJ / mol and 24.25 kJ / mol, respectively.

Çalışmada organik ve konvansiyonel olarak yetiştirilen Memecik çeşidi zeytinlerin fiziksel, kimyasal ve pomolojik analizleri yapılarak ürünler arasındaki farklılıklarının incelenmesi amaçlanmıştır. Pomolojik özelliklerden dane ağırlığı, dane boyu ve meyvenin et oranı organik yeşil zeytinlerde konvansiyonel yeşil zeytinlere kıyasla daha düşük bulunarak istatistiksel açıdan anlamlı bir fark elde edilmiştir (p<0.05). Dane enleri ve et/çekirdek oranları arasında ise anlamlı bir fark tespit edilmemiştir. Kimyasal analiz sonuçları incelendiğinde, organik zeytinlerde toplam kurumadde ve pH değerlerinin konvansiyonellere göre önemli derecede düşük (p<0.05), titrasyon asitliği ve oleuropein değerlerinin ise önemli derecede yüksek (p<0.05) olduğu tespit edilmiştir. Toplam şeker, protein, yağ, kül ve toplam fenolik içerikleri kurumadde bazında incelendiğinde organik zeytinlerde daha yüksek değerler elde edilmiştir (p<0.05). Zeytinlerin renk değerleri kıyaslandığında, organik zeytinlerde L* ve b*/a* değerleri, konvansiyonel zeytinlerde ise a* ve a*/b* değerleri önemli derecede yüksek (p<0.05) bulunurken, b* değerleri arasında anlamlı bir fark tespit edilmemiştir. H° değerlerinin organik zeytinlerde anlamlı derecede yüksek (p<0.05) bulunurken, C değerleri arasında fark tespit edilmemiştir. Elde edilen ∆E değeri ile organik ve konvansiyonel zeytinler arasında renk farkı olduğu tespit edilmiştir (p<0.05).

The objective of this study was to determine the most-promising F-1 hybrids with respect to kernel color, size and quality properties using sweet corn and dent corn inbred lines as parents. In this study, the F-1 hybrids were produced using four sweet corn inbred lines as female parents (SC1, SC2, SC3 and SC4) and two dent corn inbred lines as male parents (DC1 and DC2). We observed that kernel size properties and 1000-kernel weight values of F-1 hybrids were similar to those of the male parents. The hybridization of SC1 and SC4 with male parents exhibited a significant increase in L*, a*, b* values in their F-1 hybrids. Total sugar contents of the F-1 hybrids were found to be similar to those of sweet corn inbred lines. The highest sucrose content was found in the SC3 and accordingly in the SC3's hybrids. (o)Brix values indicated that our F-1 hybrids are at an adequate level from the standpoint of a sweet taste. The findings in the present study led to the conclusion that it is possible to produce new type sweet corn x dent corn hybrids with improved characteristics.

In this study, the effects of spray drying parameters as feed soluble solid content, inlet air temperature and outlet air temperature on spray drying of soapwort ( Gypsophila arrostii ) extract have been examined. Central composite design was used with 15–30 °Bx, 110–160 °C and 50–80 °C for feed soluble solid content, inlet air temperature and outlet air temperature, respectively. Moisture content, water activity, tapped density, total saponin content and foam volume of the obtained powders were measured as responses of the experimental plan. The spray drying parameters were optimized by considering saponin content and foam volume by response surface methodology. According to the numerical optimization, optimum feed soluble solid content, inlet and outlet air temperatures were 15 °Bx, 160 °C and 67 °C respectively with a desirability factor of 0.822. After verification at optimum conditions, the error percentages were found to be 5.96% and 2.15% for saponin content and foam volume respectively.

The aim of this study is to determine the differences in the pomological, physical and chemical characteristics between the conventionally and organically cultivated Memecik varieties of green olives. The olive weight, the olive length and the flesh/seed ratio, considered as pomological properties, were found in organic green olives at a lower level than the conventional green olives, and statistically significant differences were determined between these two groups (p<0.05). However, significant differences were found in the olive width and flesh/seed ratios between olives. Chemical analysis results indicated that the total dry matter and pH values of organically cultivated olives were significantly lower (p <0.05) while the titratable acidity and oleuropein values were significantly higher (p <0.05) than those of the conventional ones. In terms of the total sugar, protein, fat, ash and total phenolic contents on dry matter basis, higher values were obtained in organic olives (p<0.05) than the conventional ones. The color parameters as L* value and b*/a* ratio were higher in organically produced green olives. In contrast, a* value and a*/b* ratio were measured at significantly higher levels in the conventionally cultivated green olives (p <0.05). In addition, there was no significant difference in b* values between two different cultivation methods. H° value was determined at significantly higher levels in organic olives. In addition, there was no significant difference in C values between two different cultivation methods. Based on the ∆E value, the color difference was significant between organic and conventional green olives (p<0.05).

OZ: Keciboynuzu ( Ceratonia siliqua L.) Akdeniz ikliminin goruldugu bolgelerde yetisen seker icerigi yuksek bir meyvedir. Zengin seker iceriginden kaynaklanan dogal olarak enerji verici olmasi ozelliginin yani sira mineral ve fenolik maddelerce zengin olma ozelligiyle yetiskin ve cocuk beslenmesinde onemli bir yere sahiptir. Keciboynuzu ayni zamanda cesitli ticari urunlerin uretiminde de hammadde olarak kullanilmaktadir. Keciboynuzu unu, pekmez, gam ve d-pinitol bu urunlere ornektir. Keciboynuzu unu, cekirdekleri alinmis keciboynuzunun firinlanmasi ve ogutulmesi ile elde edilmekte olup gida endustrisinde kakao ikamesi olarak kullanilmaktadir. Ulkemizde keciboynuzunun en yaygin tuketim sekli pekmezdir. Geleneksel bir urun olan pekmez keciboynuzunun su ile ekstraksiyonu ardindan yogunlastirilmasi ile elde edilmektedir. Keciboynuzu gami cekirdeklerden uretilir ve gida katki maddesi olarak kullanilmaktadir. D-pinitol biyoaktif bir bilesendir. Gunumuzde d-pinitol’un diyabet ve cesitli kanser tipleri uzerine olan etkilerinin arastirildigi calismalar mevcuttur. Dunyada beslenme kaynakli hastaliklarin gorulme sikligi artmaktadir. Beslenme aliskanliklarinin islenmemis gidalari tuketme yonunde degismesi bu tip hastaliklarin onlenmesinde onem tasimaktadir. Keciboynuzu islenmemis gidalar arasinda hem enerji verici olmasi hem de mineral ve fenolik maddelerce zengin olmasi nedeniyle iyi bir secenektir. Derlememizin amaci keciboynuzu ile ilgili cesitli bilgileri bir araya toplayarak gelecekteki calismalara kaynak olusturmaktir.

Bu calismada siyah Dimrit cinsi uzumun uzum suyuna islendikten sonra arta kalan uzum posasinin farkli sicaklik ve farkli hava akim hizlarinda kurutma kinetigi arastirilmistir. Kurutma islemi, 40, 50, 60 ve 70 ⁰ C sicakliklarda; 1.0,1.4 ve 1.8 m/s hava akim hizlarinda, ortalama kalinligi 0.75 cm olan, ayni agirliktaki uzum posasi orneklerinin tepsili kurutucuya yerlestirilmesiyle yapilmistir. Uzum posasinin kinetik davranisi ince tabaka kurutma seklinde degerlendirilmis ve bu davranisin Newton, Page, Modifiye Page, Henderson ve Pabis, Logaritmik, Cift terimli, Ustelcift, Difuzyon, Modifiye Henderson ve Pabis, Verma ve Midilli olmak uzere onbir farkli modele uyumlulugu incelenmistir. Bu modellerin uyumluluk derecesi, her deneme icin gozlenen ve tahmin edilen nem oranlarinin hesaplanmasindan sonra regresyon katsayilari, ortalama hata kareler toplami ve kikare katsayilari karsilastirilarak saptanmis ve istatistiksel analizler sonucunda Midilli, Cift terimli, Modifiye Henderson ve Pabis, ve Verma modellerinin uzum posasinin kinetik davranisina uydugu gozlemlenmistir. Incelenen kurutma sicakligi araliginda etkin difuzyon katsayisi (D eff ) 2.85x10 -10 ve 1.67x10 -9 m 2 /s araliginda degismekte olup, Difuzyon katsayisinin 1.0 m/s hava akis hizi icin kurutma sicakligi ile iliskisi Arrhenius teorisi ile dogrulanmistir. Uzum posasinin aktiflesme enerjisi 26,26 kJ olarak hesaplanmistir.

Spaghetti squashes are produced for the production of snacking seeds in significant amounts in the Central Anatolia region and Thrace region in Turkey. Spaghetti squash seeds are used as snacking seeds, but fruits are the agricultural by-products which are evaluated as animal feed. In this research, carotenoids were extracted from by-product of spaghetti squash by using supercritical carbon dioxide extraction. Ethyl alcohol was used as co-solvent for extraction studies. Temperature and pressure kept constant during extraction process. Extraction experiments were carried out at 60 C and 350 bar. Total extraction time was 180 minutes. Total carotenoids and cupric reducing antioxidant capacity (CUPRAC) analysis was conducted by taking samples from the extract at: 30, 60, 90, 120, 150 and 180 minutes during the extraction process. The total carotenoid content of spaghetti squash is 1.81 g/100 g dry matter. The maximum carotenoid extraction occurred within the first 30 minutes. The amount of the extracted carotenoids at the 30, 60, 90, 120, 150 and 180 minutes were calculated as 0.293, 0.253, 0.246, 0.238, 0.232, 0.222 g/100 g dry matter respectively. The total amount of carotenoids extracted at the end of the extraction process is 1.484 g/100 g dry matter. The antioxidant capacity of spaghetti squash is 287.23 mg Trolox/100 g dry matter. Antioxidant capacity at each time interval is 92.78, 49.21, 32.08, 18.14, 14.48, 11.26 mg Trolox/100 g dry matter respectively. The total antioxidant capacity at the end of the extraction process is 217.97 mg Trolox /100 g dry matter. As a result, it was observed that the amount of total carotenoid and antioxidant capacity gradually decreased as time elapsed. Cumulative total carotenoid content and antioxidant capacity are increased as the time progressed under constant temperature and pressure.

The use of bioactive compounds has been maintaining its significance from nutritional aspects. Due to the increasing demand for them in potential markets, researchers struggle to create new sources and improve their methods. Plant materials possess plenty and a diverse range of these compounds. However, their availability strongly depends on the extraction techniques in addition to the sampling methods and the applicability of the method to the specific parts of the plant. Thus, it is crucial to develop a common, precise way which will enable to extract all the active components regardless of their origin and their location in the plant material. Besides, the new method ought to have the highest economic value in comparison to the present applications which means that the efficiency of the extraction should be acceptable on industrial scale as well. Even though numerous methods have been improved so far, it seems to be unlikely to achieve a standardized solution with high valorization for the extraction of bioactive compounds from plants until now. This review aims to discuss the novel extraction methods in addition to the conventional techniques focusing on the critical parameters such as the cost, time, yield, feasibility and eco-friendliness of the process.

In this study, the effect of different steam pressures, apple puree/maltodextrin concentrations and drum rotation speeds on some physical, chemical and sensory properties of apple powder were investigated. Steam pressures of 1.5, 2.5 and 3.5 Bar, rotation speed of 1, 2 and 3 rpm, apple puree/maltodextrin concentrations of 40/60, 50/50 and 60/40 (%) were chosen as independent values for drying operation parameters. In this study, Response Surface Methodology (RSM) was used for modelling of apple powder trials. Drying operation was made after 13 Brix° apple puree (as raw material) with different ratio maltodextrin mixed. Content of moisture, titrability acid, total sugar, ascorbic acid, color and sensory evaluation were made for raw material and apple powder samples. According to investigation results, “a*” and “b*” color values are found statistically important ( p <0.05) and showed model compatibility for steam pressure, rotation speed and different puree/maltodextrin combinations. Titrability acid and moisture content results were not shown model compatibility in case statistically important according to SPPS results. Both statistically and model compatibility, sugar content analyze results were found insignificant ( p >0.05). Though ascorbic acid is found in raw material but could not found in powder samples. Six panelists evaluated sensory properties of powder samples according to their color and flavor features and evaluation was completed with given ranking scores.

Pestisitler, canlıların yaşamsal faaliyetlerini devam ettirebilmek amacı ile ihtiyaç duydukları besin maddelerinin üretim aşamasından tüketime kadar korunabilmeleri