The effects of chia flour and κ-carrageenan on the physicochemical, textural, and sensory properties of reduced-fat chicken patties were investigated. Usage of chia flour decreased pH, while addition of κ-carrageenan increased it. Chicken patties with chia flour had higher thiobarbituric acid reactive substances (TBARS) and lower L*, a*, and b* values. Production stages significantly affected pH, TBARS, and color of the samples (p < 0.01); while pH, TBARS, a*, and b* values increased and L* value decreased after cooking. Adding chia flour and Kappa-carrageenan (κ-carrageenan) to reduced-fat chicken patties increased cooking yield and moisture retention while decreasing the shrinkage. Chia flour and κ-carrageenan increased hardness of samples and the highest mean value was found to be 68.70 ± 1.40 N in the group containing 8% beef fat + 4% chia flour + 5% breadcrumbs + 1% κ-carrageenan. However, adhesiveness and cohesiveness decreased by addition of chia flour and κ-carrageenan. Among the sensory properties, flavor, texture, and general acceptability were significantly affected by the addition of chia flour and κ-carrageenan (p < 0.01). Sensory properties were studied by panelist, and it was found that usage of 2% chia flour and 1% κ-carrageenan in reduced-fat chicken patties could be effective regarding product quality, health benefits, and consumer acceptance.

Compositional data on the ‘Butko’ olive genotype (Olea europaea L.) from Artvin, Eastern Black Sea Region of Türkiye, remain limited, with no prior study integrating pomology, phenolic profiling, antioxidant capacity, and fatty acid composition. This study characterized these traits in fresh fruit. Mean fruit weight was 2.61 ± 0.20 g and length was 20.41 ± 1.20 mm. Methanolic extracts contained 561.33 ± 9.45 mg GAE/100 g total phenolic content and 51.36 ± 3.40 mg QE/100 g total flavonoid content. Ferric reducing antioxidant power was 46.20 ± 2.31 µmol FeSO₄·7H₂O/g, and DPPH SC₅₀ was 1.15 ± 0.05 mg/mL (~0.10 mM). GC-FID analysis showed oleic acid dominated the fatty acid profile (69.37%), with linoleic (12.80%) and linolenic (0.44%) acids as minor constituents; saturated fatty acids totaled 14.82%, and squalene tentatively accounted for 1.02%. Among 26 phenolic standards screened by HPLC-PDA (excluding oleuropein), only catechin, epicatechin, luteolin, and vanillic acid were quantified. These results provide a comprehensive compositional baseline for the ‘Butko’ genotype, revealing a favorable fatty acid and phenolic makeup that highlights its potential as a functional food and valuable regional genetic resource.

Wild rosehip (Rosa spp.) fruits are recognized as rich sources of bioactive compounds; however, their quality traits and phenolic profiles can vary considerably. In this study, five composite samples representing four wild Rosa taxa, identified and classified based on botanical morphological traits, collected from Artvin, Türkiye, were evaluated for pomological characteristics, color (L*, a*, b*), total soluble solids, ascorbic acid, total phenolics (TPC), total flavonoids (TFC), antioxidant capacity (DPPH and FRAP), and targeted phenolic profiles via HPLC–PDA screened against 26 phenolic standards. Significant differences were observed among the analyzed composite samples. Ascorbic acid, TPC, and TFC ranged from 78 to 211 mg/100 g FW, 905 to 2902 mg/100 g FW, and 115 to 510 mg/100 g FW, respectively, with FRAP values spanning 1.71–4.39 µmol Trolox/g FW and DPPH (SC₅₀) values of 3.89–17.15 mg/mL. Among the compounds, six were detected and quantified, with ellagic and gallic acids present across all samples, whereas catechin and epicatechin showed marked sample-specific distribution. Notably, samples morphologically identified as R. pimpinellifolia (RS4 and RS5) exhibited the highest phenolic content and antioxidant capacity. These results establish baseline quality data for wild rosehips, demonstrating that R. pimpinellifolia represents a prime candidate for nutraceutical exploitation.