In this study, total phenolic content, antioxidant activity, mineral content and selected physicochemical properties of three white mulberry phenotypes (Morus alba L.) grown in Turkey were measured. Moisture, total soluble solids, total sugar, sucrose, reducing sugar, protein, ash, pH, titratable acidity, color (L, a, b), vitamin C, total phenolic, antioxidant activity of fruits were determined between 72.85–79.75 g/100 g fresh fruit, 21.25–28.50 g/100 g fresh fruit, 12.18–17.02 g/100 g fresh fruit, 1.57–4.36 g/100 g fresh fruit, 9.42–15.46 g/100 g fresh fruit, 0.82–0.89 g/100 g fresh fruit, 2.20–2.65 g/100 g fresh fruit, 5.70–5.86, 0.25–0.28 g/100 g fresh fruit, 31.24–68.69, −2.46 to 15.68, 4.58–21.74, 10.15–21.50 mg/100 g fresh fruit, 18.16–19.24 μg gallic acid equivalent/mg of sample, and 33.96–38.96%, of sample respectively. Fruits were generally found high in P and low in Ca.

This study investigated the physicochemical properties and rheological behavior of carob pekmez. Rheological measurements were undertaken at 30, 40, 50, 60, and 70°C using a rotational viscometer at the shear rate of 5, 10, 20, 50, and 100 1/s. The flow characteristics of carob pekmez were described by the power law and Herschel-Bulkley models. The Herschel-Bulkley model was found to be the best to describe the rheological property with the coefficient of determination higher than 0.998. Carob pekmez exhibited a time-independent shear thickening behavior. An Arrhenius equation was used to describe the effect of temperature on viscosity and E_a value of the carob pekmez was calculated as 103.86 kJ mol⁻¹.

Turkey is one of the world’s leading producers in both in fresh and dried apricots, and Malatya Province is the capital for apricots. In the present study, the fruit of 13 apricot cultivars (Adilcevaz, Alkaya, Aprikoz, Çataloğlu, Hacıhaliloğlu, Hasanbey, İsmailağa, Kabaaşı, Mahmuduneriği, Soğancı, Şam, Şekerpare, and Tokaloğlu-Erzincan), grown together at the Apricot Research Institute in Malatya Province, were harvested and evaluated for some important physicochemical and bioactive characteristics. The results showed statistically significant differences in most of the physicochemical and bioactive characteristics. Fresh apricot fruit peel color values, L,a, and b, were determined as between 48.66 and 64.70, 8.12and 22.82, and 16.50and 38.67, respectively. The fruit, the dry matter (DM), pH, titratable acidity, reducing sugar, sucrose, total sugar, total phenolic content, lycopene, β-carotene, vitamin A, vitamin E and vitamin C contents were between 13.05% and 23.12%, 3.68 and 5.04, 0.22% and 1.40%, 2.02 and 5.40 g/100 g, 1.83 and 3.97 g/100g, 4.96 and 8.04 g/100 g, 24.60 and 50.69 mg GAE/mg fresh weight, 3.84 and 17.89 mg/100g, 19.59 and 40.53 mg/100g, 0.13 and 0.67 μg/g, 15.67 and 22.12 μg/g, and 1.41 and 8.16 μg/g, respectively. Antioxidant activity was determined using 3 different methods, β-carotene bleaching, trolox equivalent antioxidant capacity (TEAC), and 2,2-Diphenyl-1-picrylhydrazyl hydrate (DPPH). The antioxidant capacity varied according to the methods used. The results showed that apricot fruit had high antioxidant activity and varied according to methods used, and was rich in carotenoids and phenolic substances, which have positive effects on human health and can be consumed as a functional food.

Bu çalışmada, Artvin İli’nde yetişen kuşburnu (Rosa canina L.), kızılcık (Cornus mas L.), çakal eriği (Prunus spinosa) ve Ahlat armudu (Pyrus elaeagrifolia) meyvelerinden geleneksel olarak üretilen marmelatların toplam ve suda çözünür kuru madde, titrasyon asitliği, glukoz, fruktoz, sakaroz, toplam şeker ve hidroksimetilfurfural (5-HMF) miktarları, pH, renk ve su aktivitesi değerleri gibi bazı fiziksel ve kimyasal özellikleri ile antioksidan aktivite ve fenolik bileşen kompozisyonları belirlenmiştir. Araştırmada, tüm marmelat örneklerinin toplam ve suda çözünür kurumadde içeriklerinin %55, su aktivitesi değerlerinin 0.79, toplam şeker içeriklerinin 47 g/100g’ın üzerinde olduğu; HMF içeriklerinin ise 10.95 ile 1094.11 mg/kg arasında değişim gösterdiği belirlenmiştir. Örnekler farklı oranlarda gallik asit, kateşin, epikateşin, vanillin, klorojenik asit, kafeik asit, kumarik asit, p-kumarik asit, hesperidin, rutin, elajik asit ve kuersetin içermektedir. Marmelat örneklerinin fenolik madde içeriklerinin 64.67-205.75 µg GAE/g arasında değiştiği; kızılcık marmelatının en yüksek DPPH radikal giderme aktivitesi (%3.72±0.09) gösterdiği tespit edilmiştir. Çeşitli fenolik maddeleri yüksek miktarlarda içermeleri ve antioksidan aktivitelerinin yüksek olması nedeniyle kuşburnu, çakal eriği, kızılcık ve Ahlat armudu marmelatlarının insan sağlığı açısından önemli oldukları ve çeşitli fonksiyonel ürünlerin geliştirilmesinde kullanılabilecekleri düşünülmektedir. Ayrıca, çakal eriği ve Ahlat armudu marmelatlarında belirlenen yüksek HMF miktarının ürünlerin geleneksel üretimi sırasında yüksek sıcaklıkta uzun süre kaynatma işlemine maruz kalmaları nedeniyle oluştuğu düşünülmekte olup, halkımızın bu konuda bilinçlendirilmesinin faydalı olacağı anlaşılmaktadır.

In this study, extracts were prepared from the flesh and seeds of Rosa pimpinellifolia L. using different solvents and different extraction methods. Flesh pulp, seed powder, and the obtained extracts were added to the ice cream at 5%. Changes in some physical and chemical properties of the ice cream at the beginning and in the 2^nd, 4^th, and 6^th months of storage were determined. It was found that the process had a very significant effect on dry matter content, pH value, titratable acidity, volume increase, complete melting time, L*, a*, b*, C, Hº, and ΔE values, total phenolic content, and total monomeric anthocyanin content (p<0.01). It was revealed that storage time had a very significant effect on dry matter content, pH value, titratable acidity, complete melting time, b* and C values, total phenolic content, and ABTS^•+ (p<0.01). There was no change in the total content of monomeric anthocyanins during the storage period of ice cream samples.