An NH₂‐MIL‐53(Al)‐DES(ChCl‐Urea) nanocomposite was synthesized for extraction and determination of Rhodamine (Rh) 6G from environmental and cosmetic samples. The deep eutectic solvent (DES) was prepared by mixing choline chloride and urea in a mole ratio of 1:2. NH₂‐MIL‐53(Al)‐DES(ChCl‐Urea) nanocomposite was synthesized using the impregnation method at a ratio of 60:40 (w/w). The optimum conditions were determined after NH₂‐MIL‐53(Al)‐DES(ChCl‐Urea) characterization was performed. The optimum conditions were determined as pH 8, adsorbent amount of 15 mg, total adsorption‐desorption time of 6 min, and enrichment factor of 20. The recovery values of the solid‐phase extraction method for water and cosmetic samples under optimum conditions were between 95% and 106%. NH₂‐MIL‐53(Al)‐DES(ChCl‐Urea) nanocomposite was an economically advantageous adsorbent because of its reusability of 15 times. All analyses were performed using the ultraviolet‐visible spectrophotometer. The linear range, limit of detection, and limit of quantification of the method were 100–1000, 9.80, and 32.68 μg/L, respectively. The obtained results showed that the synthesized nanocomposite is a suitable adsorbent for the determination of Rh 6G in water and cosmetic samples. The real sample applications were verified with the high‐performance liquid chromatography system.

This study examined the chemical composition and antioxidant properties of the extracts obtained from two byproduct streams generated at a commercial pecan nut shelling operation. Byproduct stream F contained more pecan nut meat pieces and packing material than stream S, consisting of mainly hard outer shell pieces. Samples from Native variety nuts were processed using subcritical, sonication aided and microwave heating, using water as a solvent. Ferric reducing capacity (FRAP), Total Phenolic Content (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and ABTS [2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid)] assays were used to determine antioxidant properties of the extracts. The experimental results clearly demonstrated that the chemical composition of the industrial byproducts was significantly different from the hand-separated shells. All the water extracts exhibited significant DPPH, ABTS and FRAP activity. The highest antioxidant capacity was obtained with the extracts obtained via subcritical water at 80 °C. This is the first report published in the literature on the antioxidant properties of water extracts obtained from industrial byproducts from a pecan nut shelling operation processing Native variety. New data generated in this study expand our knowledge of the properties of industrial nut shelling industry byproducts and help to evaluate the potential use of the shell extracts as antioxidants in various applications.

Pyrrolizidine alkaloids are secondary metabolites produced by plants as a defense against insects. These can cause acute or chronic toxicity in humans. Therefore, avoiding potential poisoning from the consumption of tea and culinary plants contaminated with pyrrolizidine alkaloids (PAs), pyrrolizidine alkaloids N-oxides (PANOs), and tropane alkaloids (TAs) is important for human health and food safety. Therefore, it is important to determine the levels of these substances with reliable and highly accurate methods. In this study, the PAs, PANOs, and TAs in herbal teas and culinary herbs sold in Turkish markets were identified and their levels were determined. Thus, the general profiles of herbal teas and culinary herbs in Turkey were revealed, and the compliance of the total amounts of PA and TA with the regulations was examined. The identification and quantification of 25 PAs and N-oxides and 2 TAs (atropine and scopolamine) in the samples was performed with a liquid chromatography-quadrupole time-of-flight tandem mass spectrometer (LC-Q-ToF/MS). At least a few of these substances were detected in all of the tested herbal teas and culinary herbs. The total contents of the black tea, green tea, mixed tea, flavored tea, chamomile tea, sage tea, linden tea, fennel tea, rosehip tea, peppermint, and thyme samples ranged from 4.6 ng g⁻¹ to 1054.5 ng g⁻¹. The results obtained shed light on the importance of analyzing the total dehydro PA, PANO, and TA amounts in plant-based products consumed in diets with sensitive and accurate methods, and they highlight the necessity of performing these analyses routinely in terms of food safety.