Gilaburu (Viburnum opulus L.) is an important fruit that has been studied in recent years due to its phytochemicals and health benefits. In this study, traditionally produced vinegar made from gilaburu fruit (C-GV) was evaluated. Vinegar with higher levels of bioactive components optimized by response surface methodology (RSM) was also produced using ultrasound (UT-GV). The maximum optimization result for the bioactive components was achieved at 14 min and 61.2 amplitude. The effectiveness of thermal pasteurization (P-GV) on gilaburu vinegar was evaluated. An increase was detected for every organic acid with ultrasound treatment. In the UT-GV and C-GV samples, arabinose was present, which is useful for stimulating the immune system. Gilaburu vinegar samples contained 29–31 volatile compounds. The smallest amount of volatile compounds was found in P-GV (1280.9 µg/kg), and the largest amounts of volatile compounds were found in C-GV (1566.9 µg/kg) and UT-GV (1244.10 µg/kg). In the UT-GV sample, Fe was increased, but Ca, K, Mg, and Mn were decreased. A total of 15 polyphenols were detected in C-GV, P-GV, and UT-GV samples, and gallic acid was the most common. A total of 17 free amino acids were detected in gilaburu vinegar samples. Ultrasound provided enrichment in total phenolic compounds and total free amino acids. All three vinegar samples had good antimicrobial activity against pathogens. The efficacy of C-GV, P-GV, and UT-GV samples against colon and stomach cancer was determined, but there were no significant differences between them. As a result, ultrasound treatment is notable due to its antimicrobial and anticancer activity, especially for the enrichment of phenolic compounds and amino acids in gilaburu vinegar.

In the present investigation, the main purpose of the research was to reveal the differences among the almond genotypes in terms of their physicochemical properties, volatile composition, fatty acid, and mineral profile. For that reason, ten different almond genotypes originated from different countries were subjected to relevant analysis. The results showed that the total oil, protein, and ash levels of the almond samples ranged between 30.84–41.43%, 17.43–22.72%, and 2.90–3.40%, respectively. Additionally, total phenolic content of the samples was in the range of 38.7–101.03 mg GAE/100 g sample. It was revealed that the almond samples were rich in monounsaturated fatty acids, and oleic acid was the major one with levels of 61.22–77.63%. For all samples, potassium, magnesium, and phosphorus were the major minerals, and the highest concentration was for potassium with levels of 6192.08–11,046.05 mg/kg. Volatile profile analysis showed that the toluene, 4-octanone, pinacol, and 2-methylpentanal were the dominant volatile compounds for all almond genotypes. The results revealed that the different almond varieties showed significant differences depending on the origin.

Onion (Allium cepa L.) juice is an important product used in gastronomy and food formulations. The first objective of this study was to optimize the content of bioactive compounds in purple onion juice (POJ) after the thermosonication process using response surface methodology (RSM) and artificial neural network (ANN) application models. Second, the anticancer, antibacterial, antihypertensive, and antidiabetic effects of POJ obtained after thermal pasteurization (P-POJ) or thermosonication (TS-POJ) were investigated after obtaining the ANN and RSM analysis reports. The optimization process for TS-POJ was carried out at 44 °C, for 13 min, with a 68% amplitude. The findings demonstrated that the angiotensin-converting enzyme (ACE) inhibition level was greater in TS-POJ samples than in the untreated control (C-POJ) sample (p > 0.05). C-POJ, TS-POJ, and P-POJ exhibited the inhibition of cell proliferation in vitro in a dose-dependent manner in lung (A549), cervical (HeLa), and colon cancer cells following 24 h incubation. Thermosonication or thermal pasteurization did not markedly affect the cell proliferation of the examined cancer cells compared to the untreated control group. While no antibacterial effect was observed with low concentrations of samples, they showed an antibacterial effect at pure concentrations (100%). The thermosonication treatment for processing purple onion juice was successful in this study’s results.

Late spring frosts is one of the most important restricting abiotic stress factors of apricot growing worldwide. In this study; some physical, biochemical fruit quality characteristics and volatile aroma compounds were determined in fresh fruit samples of thirteen late spring frost tolerant apricot hybrids recently obtained from Turkish apricot breeding programme. A wide variation was reported among apricot genotypes in all of the evaluated physical and biochemical fruit characteristics and also volatile aroma compounds.Fruit size varied between 27.2 and 60.5 g, total soluble solids between 13.6 and 17.4 %, total carotene 26.6 and 42.8 (mg.100 g-1), and total phenolics content 354.2 and 673.1 (GAE.100 g-1). A total of 42 flavor components belonging to various flavor compound groups were identified. The main volatile aroma compound groups detected in the assessed apricot genotypes were; aldehydes, ketones, esters, alcohols, terpenes, acids, and other compounds. Among the detected compounds; Hexanal, 2-Hexenal, 1-Hexanol, 2-Hexen-1-ol, Limonene were the most abundant compounds in terms of concentration. Hexanal varied between 55.8 and 528.5 µg.kg-1, and 2-Hexen-1-ol changed between 25.7 and 297.9 µg.kg-1 fresh weight. Correlation analysis revealed significant correlations among some aroma compounds and biochemical fruit quality characteristics. Significant correlations were reported for esters with titratable acidity (r=0.79) and total carotene (r=-0.61) and aldehydes were found as highly correlated with total soluble solids (r=-0.69). The results of the study will be beneficial in terms of food analysis, cultivation, and breeding studies of apricot.