The effective parameters for subcritical water extraction of SDG lignan from flaxseed (Linum usitatissimum L.) using accelerated solvent extractor

WOS: 000322260200008The aim of this study was to investigate the effective parameters for subcritical water extraction of secoisolariciresinol diglucoside (SDG) lignan from flaxseed using accelerated solvent extractor. For this aim, the influence of extraction parameters such as material shape (flaxseed, ground flaxseed meal and flaxseed meal sticks), temperature (120, 140, 160 and 180 A degrees C), extraction time (15, 30, 60 and 90 min), pressure (1.500 and 2.000 psi), fresh water (5, 40 and 100 %) and sample amount (5 and 10 g) was studied. SDG lignan analysis has been carried out by LC-MS/MS. It was shown that material shape, temperature, extraction time and sample amount had significant effect on SDG lignan content in water extracts (p < 0.05). The highest amount (12.94 mg/g) and extraction yield (72.57 %) were obtained at 180 A degrees C for 15 min, 1.500 psi and 40 % fresh water using 5 g of flaxseed meal sticks.TUBITAKTurkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [108O498]This research was financed by TUBITAK as "The Support Programme for Scientific and Technological Research Projects (1001)" (project number: 108O498). The authors gratefully acknowledge Aegean Agricultural Research Institute for providing flaxseed sample and Ege University Center of Drug Research & Development and Pharmacokinetic president and searchers for their technical helpings. Also, the authors would like to thank N. Bukey A.S. for the cold screw press of flaxseed

DETERMINATION OF SOME QUALITY PROPERTIES OF WHEAT GENOTYPES SUITABLE FOR YUFKA FLOUR PRODUCTION IN IZMIR

WOS: 000456226800018In this study, physicochemical, chemical and rheological properties of 13 genotypes were determined in the Izmir province to develop a yufka flour producing wheat genotype. In this context, "genotype x year interactions" of some characteristics of wheat, wheat flour, and dough from the year 2015-2016 and correlations of these analyses were examined. The analyses that are regarded as indicative for the yufka quality criteria are wet gluten, modified zeleny sedimentation, alveoconsistograph W (40), extensograph 45' energy value and Rmax. The prominent genotypes are EBVD1-16-E, EBVD 1-8-E, Efe-E, EBVD 2-48-E, EKM 129-U, Kasifbey-E, and Saggitario-U.Republic of Turkey Food, Agriculture and Livestock Ministry General Directorate of Agricultural Research and Policy (TAGEM)This project was supported by the Republic of Turkey Food, Agriculture and Livestock Ministry General Directorate of Agricultural Research and Policy (TAGEM). For their technical support in our study, we thank Aegean Agricultural Research Institute Field Crops Department Wheat Branch, Ege University Agricultural Faculty Field Crops Department, Yiiksel Tezcan Food Co. and Stern Ingredients Turkey

Extraction of anthocyanins from grape pomace by using supercritical carbon dioxide

WOS: 000586081800001Red grape pomace contains many secondary metabolites including anthocyanins and phenolic acids which significantly contribute to its antioxidant capacity. Herein, anthocyanins were extracted from grape pomace by using supercritical carbon dioxide. Ethyl alcohol was used as cosolvent. the temperature and pressure were kept constant during the extraction (95 degrees C and 100 bar). the total extraction time was 180 min. the total monomeric anthocyanin content (TMAC) and total antioxidant capacity (TAC) were analyzed by taking samples from the extract at the 30th, 60th, 90th, 120th, 150th, and 180th min. the TMAC of grape pomace is 1,932.1 mg/kg dry matter. the TMAC and TAC values at each time intervals were calculated to be 579.2, 406.1, 123.7, 52.8, 38.5, and 16.4 mg/kg dry matter and 177.3, 171.1, 90.6, 44.7, 19.6, and 10.0 mg Trolox/100 g dry matter, respectively. the extractable TMAC and TAC values gradually decreased with time. the cumulative total anthocyanin content and antioxidant capacity increased with time. Practical applications the extraction of bioactive compounds from food matrices by using novel technologies has recently become a major challenge for the food industry since cost effective measures should be adopted in order to maximize the efficiency and to achieve the highest possible quality with the minimum input. Supercritical carbon dioxide (SCCO2) extraction has been recognized as one of such methods and it aims to shorten the process time while inducing the possibly least environmental damage. This research may serve as a guide for the potential industrial applications owing to following reasons; the determination of the steady state during extraction is critical to terminating the extraction at this steady state point to save energy and labor costs. the optimization of the extraction time will surely assist the cost reduction of food colorants including anthocyanins, which are yielded by the SCCO2 extraction and used for the production of jams and muffins.Republic of Turkey Ministry of Agriculture and Forestry [TAGEM 16/AR-GE/033]Republic of Turkey Ministry of Agriculture and Forestry, Grant/Award Number: Project TAGEM 16/AR-GE/03

Identification of Economic Incentives Directed Toward Food Safety Practices: The Case of Turkish Meat Processing Firms

WOS: 000295359100011Food safety concepts have a major impact on food processing at the firm level. This study introduces economic incentives intended for food safety practices in meat processing plants in Aydin, western Turkey. Survey studies were employed using a whole count method with 26 meat processing firms, and questions were prepared for in-depth firm level interviews. The evaluations were accomplished on the basis of meat processing capacities per day: 0.001-0.50, 0.51-1.0 and 1.1-3.0 tones, classified as small, middle and large scale firms, respectively. Although many good practices were carried out in the plants, the "never" responses were found to be more prevalent in small scale enterprises. It was found to be necessary to stress more vigorous enforceable incentives for these businesses.Adnan Menderes University (ADU)Adnan Menderes University [ZRF-10012]This study was summarized from the project "Food Safety Practices in Food Businesses in Aydin," ZRF-10012, supported by the Scientific Research Project at Adnan Menderes University (ADU

Dairy Firms' Characteristics and Practices Intended for Economic Sustainability and Food Safety in Aydin Region of Turkey

WOS: 000295359100004Many factors are able to impact economic sustainability and food safety concepts in dairy firms. This study aimed at identifying key constraints for economic sustainability and food safety practices in dairy firms. The paper consisted of a survey study carried out by 28 firms in Aydin, Turkey. In order to analyze the firms' characteristics and operations efficiently, they were separated into six groups based on a cluster analysis. The research was performed in two dimensions. In the first dimension, descriptive statistics, such as age, education level of the firm managers/owners, the number of product mixes, and total employees, reel firm capacity, net firm income, were identified due to their critical value being related with economic sustainability. In the other dimension, present practices and attitudes were analyzed for economic sustainability and food safety approaches. Small-scale production and marketing facilities focused on the domestic market were the most important characteristics of the firms. In the short run, although it was discovered that these firms would be able to achieve economic sustainability and sufficient food safety practices in the region, they would need to research enlargement facilities related to firm size and access to the international market conditions in the long run.Adnan Menderes University (ADU)Adnan Menderes University [ZRF-10012]This study was summarized from the project "Food Safety Practices in Food Businesses in Aydin," ZRF-10012, supported by the Scientific Research Project at Adnan Menderes University (ADU