A Traditional Turkish Fermented Non-Alcoholic Grape-Based Beverage, Hardaliye

Hardaliye is a non-alcoholic fermented beverage produced in a traditional way in Thrace, the European part of Turkey. The nutritional value of hardaliye is derived from the grapes and the fermentation process. Health benefits of hardaliye are also related to etheric oils present in mustard seeds. Hardaliye is a lactic acid fermented traditional beverage produced from grape juice and crushed grapes with the addition of different concentrations of whole/ground or heat-treated mustard seeds and sour cherry leaves. The color of hardaliye reflects the original color of the grapes and has a characteristic aroma. Dark red grape is preferred. Benzoic acid is used as preservative during production. Benzoic acid inhibits or decreases alcohol production by affecting the yeast. Fermentation occurs at room temperature for 7-10 days. If the ambient temperature is low, fermentation process can be extended until 20 days. Once fermented, the hardaliye is stored at 4 degrees C for three to four months. The hardaliye is consumed either fresh or aged. If it is aged, hardaliye may contain alcohol. The industrial production is just in small-scale and it must be developed. More studies are required to determine characteristic properties of hardaliye. Identification of the product properties will supply improvement for industrial production

Some Properties of Probiotic Yoghurt Produced for Babies by Adding Fruit Puree, Containing B. infantis, B. bifidum, B. longum, L. paracasei

Probiotic yoghurt with fruit was produced to enrich the intestinal flora of infants and to prevent various ailments in infants when the flora is inadequate. Peach, apple and pear purees (10% and 20% each), cow milk, milk powder, starter culture (combination of Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Bifidobacterium infantis, Bifidobacterium bifidum, Bifidobacterium longum and Lactobacillus paracasei) were used in the production of probiotic yogurt for babies. Some properties of yoghurt samples were investigated during fermentation and on the 1st, 7th, 14th and 21st days of storage. After ten hours of fermentation, the lowest pH was observed in samples with apple puree. It has been determined that syneresis increases with increasing concentrations of fruit purees. The water holding capacity was less in yoghurts containing fruit puree compared to control yoghurt and in 20% fruit puree compared to yoghurts containing 10% fruit puree. The number of L. bulgaricus generally increased in all samples during storage. It was determined that the number of S. thermophilus in control sample was higher than other samples during storage. The number of L. paracasei and Bifidobacterium spp. decreased during storage. While the control sample remained probiotic until the 14th day of storage, other samples lost its probiotic properties before the 7th day of storage. Considering that the number of probiotic microorganisms in a probiotic product should be at least 106-107 CFU/g according to FAO, it has been decided that the most suitable fruits for probiotic yogurt with fruit puree are peach and apple, respectively. Considering the structural features, it is more appropriate to use 10% fruit puree, and considering the probiotic feature, it is more appropriate to use 20% fruit puree. Choosing the appropriate packaging and fixing suitable storage conditions will help probiotic microorganisms to preserve their vitality for a long time

Determination of physical and chemical properties of kombucha teas prepared with different herbal teas

In this research, kombucha tea was prepared using 5 different tea extracts and physicochemical and sensory analyses were made. The tea extracts used are black tea, green tea, sage, linden and mint, respectively. The prepared tea samples were subjected to fermentation for 14 days. In tea samples, pH, electrical conductivity, water-soluble solid and phenolic components were analyzed before and after fermentation. pH values decreased by an average of 63% in all tea samples after fermentation. The electrical conductivity increased in black tea, green tea and mint tea, while sage and linden decreased. Brix values decreased in all tea samples, the most decrease was in black tea. Total amount of phenolic contents of kombucha tea samples decreased excluding mint tea sample. As a result of sensory analysis of tea samples, mint tea got the highest score. As a result of the research, it has been determined that the kombucha tea, which is usually made with black and green tea, can be prepared with teas of different flavors and its consumption can be increased. © 2021, Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved

Determination of some microbiological properties of dough leaves for börek production sold in yufka workshops in center of Tekirdağ Province

Bu çalışmada Tekirdağ il merkezindeki imalathanelerde satılan böreklik yufkaların mikrobiyolojik özellikleri belirlenmiştir. Çalışmada analiz için 20 adet yufka örneği kullanılmıştır. Yufka örneklerinin toplam mezofil aerob canlı bakteri ve küf sayıları sırasıyla 1x104 ’ten 8x108 kob/g’a ve 15’ten 1,5x105 kob/g’a değişmiştir. Altı örnekte maya tespit edilmemiş, geri kalan örneklerde maya sayısı 10’dan 1,5x104 kob/g’a değişmiştir. İki örnekte koliform grubu bakteri ve Staphylococcus aureus bulunmazken, diğer örneklerde koliform grubu bakteri sayısı 10 ile 3x104 kob/g, S. aureus sayısı 3,4x102 ile 6x106 kob/g arasında değişmiştir. Dört örnekte de E. coli tespit edilmiştir. Yapılan analizler sonucunda örneklerde Salmonella varlığına rastlanmamıştır. Sonuç olarak bu çalışma, üzerinde çalışılan yufka örneklerinin belirlenen mikrobiyolojik özellikler bakımından TS10443(Yufka-Böreklik Standardı)’uygun olmadığını, tüketici sağlığı bakımından tehlikeli olabileceğini göstermektedir.The microbiological characteristics of dough leaves for börek production(yufka) sold in yufka workshops in center of Tekirdağ Province were determined in this study. 20 yufka samples were used for analysis in the study. Total mesophilic aerobic bacteria and mould counts were changed from 1x104 to 8x108 (cfu/g) and from 15 to 1,5x105 respectively. In six samples, yeast wasn’t found, in the rest of the samples, was changed from 10 to 1,5x104 cfu/g. While in two samples, coliform bacteria and Staphylococcus aureus weren’t found, in the rest of the samples, coliform bacteria and Staphylococcus aureus counts were changed from 10 to 3x104 cfu/g and from 3,4x102 to 6x106 cfu/g respectively. E.coli was determined in four samples. According to analysis, Salmonella wasn’t found. As a result, this study showed that studied yufka samples weren’t suitable to TS 10445 ( The Standart of Dough leaves for börek production) in terms of microbiological properties and they might be dangerous for consumer health

Farklı evlerden toplanan ve farklı üzümlerden üretilen hardaliye örneklerinin fizikokimyasal, fonksiyonel ve mikrobiyolojik özellikleri]

Twenty-three hardaliye beverage samples were collected from different regions of Kirklareli city in Turkey and five hardaliye samples were produced under laboratory conditions according to traditional methods. Total phenolic compounds, monomeric anthocyanins (malvidin-3-glucoside), volatile acid, ethyl alcohol. total sugar contents, total acidity (lactic acid), pH, color values (L (brightness), a (red-green), b (yellow-blue)), total mesophilic aerobic bacteria, lactic acid bacteria, yeast and mold and coliform counts were determined. Acidity between 0.38 and 0.919%, pH from 3.54 and 4.33, color (L.a.b.) values from 7.57 to 13.74, from 0.71 to 7.68, from 0.73 to 4.50, respectively were determined. Total phenolics from 368.8 to 2647.5 mg L-1, ethanol between 0.4 and 6.0% in 7 out of 23 examples, TMAB number 3x10(1)-3.2x10(6)cfu mL(-1), LAB 1x10(2)-3x10(5)cfu mL(-1) in 16 out of 23 samples, yeast and mold count 1x10(1)-2,3x10(4)cfu mL(-1) in 18 out of 23 samples were found. According to the results obtained. coliforms and Escherichia coif were not found in the analyzed samples. Statistical analysis results revealed that differences between samples were significant (P <= 0.01). Given its bioactivc characteristics, hardaliye beverage should be produced at large-scale and be recognized by large communities.TUBITAKTurkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [110O018]The authors gratefully acknowledged the TUBITAK (Project number: 110O018) for providing funding for this work

Adiponectin: is it a biomarker for assessing the disease severity in knee osteoarthritis patients?

AimThe results of previous studies regarding the role of adiponectin in the pathogenesis of osteoarthritis (OA) are controversial. The aim of this study is to investigate the relation of plasma adiponectin levels with clinical and radiological disease severity in knee OA patients. MethodSixty patients with knee OA and 25 healthy controls were included in the study. Patients were divided into two subgroups: lean (Group 1, n = 30) and obese (Group 2, n = 30). Healthy controls were accepted as Group 3 (n = 25). Pain intensity was measured with a visual analogue scale (VAS), functional disability with Western Ontario and McMaster Universities Osteoarthritis Index (WOMAC) and Quality of Life (QoL) with Short Form-36 (SF-36). Also all patients were radiologically evaluated and graded according to Kellgren-Lawrence (KL) scale. Plasma concentrations of adiponectin levels were measured by enzyme-linked immune-sorbent assay (ELISA). ResultsSerum adiponectin levels were higher in OA patient subgroups than those in the control group but the difference did not reach a significant level after adjustments for age, gender and body mass index (P = 0.078). There was a positive correlation between adiponectin concentration and KL grading scores. Additionally, there was a positive correlation between adiponectin levels and clinical variables (VAS and WOMAC total scores) in patient subgroups (r = 0.326 P = 0.012, r = 0.583 P < 0.001, respectively). SF-36 scores were inversely associated with adiponectin levels. ConclusionPlasma adiponectin concentrations were associated with both clinical and radiological disease severity in knee OA patients. Thus, adiponectin hormone might be a potential clinically useful biomarker while assessing disease severity in the future.Turkish League Against Rheumatism (TLAR)This study was funded by Turkish League Against Rheumatism (TLAR)

Effect of high aluminum concentration in water resources on human health, case study: Biga Peninsula, northwest part of Turkey

Widespread and intense zones of silicified, propylitic, and argillic alteration exist as outcrop around the Biga Peninsula, NW Turkey. Most of the springs in the study area surface out from these altered volcanic rocks. The concentrations of aluminum (Al) in these springs ranged from 13.17 to 15.70 ppm in this region. These high levels of Al were found to exceed the maximum allowable limits (0.2 ppm) depicted in national and international standards of drinking water quality. Therefore, the effect of high Al in water resources on human health was evaluated in this research. A total of 273 people aged above 18 years and living in the Kirazli region (whose water supply is from springs emerging from these alteration zones) and in the Ciplak-Halileli region (whose water supply is provided from an alluvium aquifer) were selected as the research group. For this group, a questionnaire was completed that contained questions on descriptive characteristics of humans and a Mini-Mental State Examination (MMSE) was administered by the authors using the face-to-face interview technique. A neurological examination was then performed by the neurology specialist as a second-stage investigation. Finally, 10 ml of venous blood samples were obtained from these people as a third-stage analysis to determine the serum Al levels together with vitamin B12, folic acid, and thyroid-stimulating hormone parameters. The result typically revealed that the MMSE score was less in 31.9% and there was no statistically significant difference between the two regions. However, the result also showed that neuropathy in the history (including a careful past medical history) was significantly higher in the Kirazli region. © 2009 Springer Science+Business Media, LLC.TÜBA; TÜBİTA

Some Technological and Functional Properties of Lactic Acid Bacteria Isolated from Hardaliye

Hardaliye is a lactic acid fermented beverage produced from red grape or grape juice with addition of crushed mustard seeds and benzoic acid and it is widely produced and consumed in the Thrace region of Turkey. The aim of this study was to determine the dominant lactic acid bacteria (LAB) species found in hardaliye and to investigate their technological properties related to probiotic action and potential use as a starter culture for production of hardaliye. For this aim; LAB were isolated from 28 hardaliye samples (23 hardaliye samples that were obtained from different regions of Kirklareli, Turkey and 5 hardaliye samples were produced by using traditional methods in laboratory conditions). After carrying out conventional and molecular biological methods, it was found that all LAB species isolated belonged to genus Lactobacillus. The dominant species in the microbiota was found to be Lactobacillus plantarum while around 98% of the isolates were similar to each other. Therefore, it was well understood that a small diversity of LAB strains played role during the fermentation process. The results of this study revealed that the isolates had the potential to be used as starter cultures in hardaliye production due to their antimicrobial effects and acid production capabilities.TUBITAKTurkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [110O018]The authors gratefully acknowledged the TUBITAK (Project number: 110O018) for providing funding for this work

[2,3,7,8,13,14,17,18-Octa­kis(ethyl­sulfan­yl)-5,10,15,20-porphyrazinato]zinc(II)

In the title compound, [Zn(C32H40N8S8)], the ZnII ion is coordinated by four N atoms in a slightly distorted square-planar environment. In addition, there is a Zn⋯S contact involving a symmetry-related S atom which, when considered, forms a pseudo-square-pyramidal coordination with respect to the ZnII ion. Three of the ethyl groups are disordered over two sites with occupancy ratios of 0.841 (10):0.159 (10), 0.802 (10):0.198 (10) and 0.457 (13):0.543 (13). Weak intra­molecular C—H⋯N and C—H⋯S inter­actions contribute to the stability of the mol­ecular conformation. Inter­molecular C—H⋯S contacts, weak C—H⋯π inter­actions and π–π stacking inter­actions [centroid–centriod distances = 3.832 (4) and 3.850 (5) Å] contribute to the stabilization of the crystal structure

Quality classification of alfalfa hays according to protein and fiber contents

Aim: This study was made to determine the quality classification of alfaalfa hays produced in Turkey according to their protein and fiber levels and use in national feed tables. Materials and Methods: The nutrient analysis results of 210 alfalfa hays were used. Results: The crude protein (CP) levels in the dry matter (DM) ranged from 8,79 to 22,96%, with an average of 16,83%. The mean of neutral detergent fiber (NDF) level was 47,25% (28,39-69,30%) and the acid detergent fiber (ADF) level was 37,01% (22,76-52,57%). According to the CP, 6 quality classes were created. Alfalfa hays containing more than 21% CP were considered as 1st quality, 19-21% as 2nd, 17-19% as 3rd, 15-17% as 4th, 13-15% as 5th, and less than 13% CP as 6th quality. It was seen that about 23% of the samples were in 3rd quality range, 26% in 4th, 19% in 5th and only 9,5% of samples were in 1st quality range. It was determined that ADF (r = -0,67) could be used for quality classification when the correlations between CP and NDF or ADF were examined. In the quality classification of 1st to 6th, it was found that for ADF, the classification from 1st to 6th would be 46%, respectively. When alfalfa hays evaluated according to the average protein, energy and fiber levels, all samples were found in 4th quality. Conclusion: Cultivation of extra leafy alfalfa in country, revision of drying methods and reduction of leaf loss should be emphasized