In vitro bioaccessibility of vitamins B1, B2, and B3 from various vegetables.

B group vitamins, except folate, are involved in at least one step of cellular energy production. Vegetables are considered essential for a healthy diet plan. Vegetables significantly affect diet quality by contributing to the adequate intake of some B group vitamins. Our results demonstrated that the level of vitamins B1, B2, and B3 in the studied vegetables was in the range of 9-85 µg/100 g, 22-319 µg/100 g, and 459-3497 µg/100 g, respectively. However, it is fundamental to investigate the bioaccessibility of all vitamins to identify primary dietary sources. We observed that the average bioaccessibility values for vitamins B1 and B2 were 68.9% and 63.9%, respectively. The bioaccessibility of the nicotinic acid form of vitamin B3 was 40%, while the nicotinamide form was 33.9%. As revealed in this research, the bioaccessibilities of vitamins B1, B2, and B3 in vegetables were generally low in vitro.

The influence of industrial refining stages on the physico-chemical properties, fatty acid composition and sterol contents in hazelnut oil.

In this study determined influence of industrial refining stages on the physico-chemical properties, fatty acid composition and sterol contents in hazelnut oil. According to this, while acidity values of hazelnut oil obtained from refining stages change between 0.11 (deodorized) and 1.44 (crude), peroxide values of oil samples were determined between 10.4 meqO2/kg (winterized) and 12.5 meqO2/kg (crude oil). In addition, iodine values of oils taken from each refining stages varied between 85.06 (nötralized) and 87.45 (deodorized). While oleic acid contents of hazelnut oils taken from refining stages change between 84.08% (winterized) and 84.68% (neutralized), linoleic acid contents of oil samples ranged from 6.79% (neutralized) to 8.56% (winterized). Total saturated and unsaturated fatty acids of oil samples changed between 6.84% (deodorized) and 8.00% (neutralized) to 92.00% (neutralized) and 93.16% (deodorized), respectively. While campesterol contents of oil sample change between 3.56% (deodorized) and 4.87% (crude), δ-5,23-stigmastadienol contents of oil varied between 0.48% (deodorized) and 2.87% (neutralized). The highest sterol had ß-sitosterol, its amount changed between 54.98% (deodorized) and 73.96% (crude oil). In addition, δ-7-avenasterol contents of hazelnut oil obtained from refining stages varied between 4.85% (crude oil) and 28.33% (deodorized).

Physicochemical properties of caper species seed oils collected from two different harvest years.

BACKGROUND: In this study the physicochemical properties, fatty acid composition and sterol and tocopheol contents of caper species seed oils were determined. RESULTS: Brightness (L*) values of oils obtained from caper seeds ranged between 36.76 and 53.48. Viscosity values of oils of Capparis spinosa species were between 41.1 and 48.6 mPa. While oleic acid levels were high in C. spinosa species oils, linoleic acid levels were high in Capparis ovata species oils. Sterol contents of crude oils were between 3140 and 3272 mg kg(-1) (mean 3220 mg kg(-1)) for C. spinosa species and between 3275 and 3312 mg kg(-1) (mean 3298 mg kg(-1)) for C. ovata species. α-Tocopherol contents of C. spinosa and C. ovata oils averaged 3.87 and 2.63 mg per 100 g respectively. Radical-scavenging activities of crude oils averaged 29.78% (C. spinosa species) and 26.09% (C. ovata species). Total phenolic concentrations in crude oils averaged 0.642 mg g(-1) for C. ovata species (P < 0.01). CONCLUSION: Caper seeds are a natural source of vegetable oils that are beneficial in terms of health, oil stability and resistance to oxidation.

Physicochemical properties of seeds of Capparis species growing wild in Turkey.

While Capparis spinosa var. herbaceace (2009) seeds collected from the Mardin-midyat region contains the highest protein (22.25%), C. spinosa var. spinosa seeds (2009) collected from the Mugla-Milas region contained the lowest protein (18.25%). In addition, oil contents of C. spinosa and Capparis ovata seeds changed between 27.74 to 31.09 and 28.66 to 31.40%, respectively. Crude cellulose contents of C. spinosa and C. ovata seeds were found as 28.24 and 29.67%, respectively. It was found that ash content of C. spinosa and C. ovata seeds were found between 2.13 and 2.23%, respectively. Phenolic matter content of C. spinosa and C. ovata were found between 1.98 mg (GAE) and 1.76 mg (GAE), respectively. Radical activity values of C. spinosa and C. ovata were determined as 83.432 and 83.718%, respectively.

Mineral contents of seed and seed oils of Capparis species growing wild in Turkey.

The mineral contents of seed and seed oils of Capparis species growing wild in Turkey were established by inductively coupled plasma-atomic emission spectrometry. Capparis spinosa var. spinosa (2010) and Capparis ovata var. canescens variety (2009) were determined to be rich in terms of mineral matter as 19,514.60 and 16,995.92 ppm as a total, respectively. C. spinosa var. spinosa collected from Mugla-Milas region (2009) had the highest amount of Ca with 1,010.67 ppm in C. spinosa species and in C. ovata species. C. ovata var. canescens collected from Ankara-Beypazari (2010) region had the highest amount of Ca with 833.92 ppm Ca amount in C. spinosa var. spinosa, inermis, herbaceae seeds decreased in 2010. C. spinosa var. inermis collected from Antalya-Serik (2010) in C. spinosa species had rich amount of Ca with 123.78 ppm and C. ovata var. palaestina seed oils collected from Mardin-Savur region (2009) had rich amount of Ca with 253.71 ppm in C. ovata species. The oil of C. spinosa var. herbaceae variety collected from Mardin-Midyat region (2010) was determined to have the highest major mineral matter (Ca, K, Mg, Na, and P) with 1,424.37 ppm in C. spinosa species. It was also determined that as a result, caper seed and oils were found to be important sources of nutrients and essential elements.