Effect of Encapsulation Techniques on Aroma Retention of Pistacia terebinthus L. Fruit Oil: Spray Drying, Spray Freeze Drying, and Freeze Drying.

The primary aim of this investigation was to assess the impact of varying the ratio of gum arabic to maltodextrin and employing diverse encapsulation techniques on the properties of the powdered substance and the capacity to retain the aromatic attributes of terebinth fruit oil. Distinct ratios of gum arabic to maltodextrin (75:25, 50:50, and 25:75) were employed to fabricate oil-in-water emulsions. The utmost stability of the emulsion was realized at a gum arabic to maltodextrin ratio of 75:25, characterized by a minimal creaming index and an even and small-scale dispersion. The encapsulation techniques employed included spray drying (SD), spray freeze-drying (SFD), and freeze-drying (FD). These methodologies were compared based on encapsulation efficiency, desiccation yield, powder attributes, and the capacity to retain aroma. The encapsulation efficiencies were notably higher (>90%) in SD, particularly with the application of an ultrasonic nozzle and a two-fluidized nozzle (2FN), in contrast to those obtained through SFD and FD. Notably, SD employing an ultrasonic nozzle exhibited superior preservation of volatiles (73.19%) compared to FD (24.45%), SD-2FN (62.34%), and SFD (14.23%). Among the various components, α-pinene and linalool stood out with near-perfect retention rates, close to 100%.

Hot-Air-Assisted Radiofrequency Drying of Olive Pomace and Its Effect on the Quality of Olive Pomace Oil.

In this study, the drying of olive pomace in a hot-air-assisted radio frequency system (HA-RF) was conducted, and its effects on crude olive pomace oil quality were investigated. In this respect, the effects of radiofrequency electrode distance (90, 105 and 120 mm), sample thickness (2.5, 5, 7.5 and 10 cm) and compaction density (~0.45, ~0.60 and ~0.82 g/cm3) on drying rate have been evaluated. The best drying, with a higher drying efficiency, was obtained with 1 kg of sample weight and a 10 cm product thickness, ~0.45 g/cm3 compaction density and 105 mm electrode distance. Moreover, the results showed that the compaction density significantly affects the drying rate. The drying time was prolonged by approximately four times by increasing the compaction density from ~0.45 to ~0.82 g/cm3. The drying rate of olive pomace in HA-RF drying was compared with drying performed using hot air (HA) and radiofrequency (RF). The results revealed that HA-RF application reduced the drying time by almost 1.7 times compared to hot air drying and by about 2.7 times compared to radiofrequency. The peroxide value, free fatty acid content, p-anisidine value, polyaromatic hydrocarbon content, L*, a*, b*, chlorophyll and total carotenoid content of the oil extracted from the olive pomace dried under the best drying conditions were 1.09%, 12.2 meq O2/kg oil, 3.01, <1 ppb, 38.6, 7.5, 62.56, 105.25 mg pheophytin a/kg oil, 2.85 mg/kg oil, respectively. The drying of olive pomace in a hot-air-assisted radio frequency system could be an alternative way to ensure the safe and rapid drying of olive pomace.

Effect of MnxOy Nanoparticles Stabilized with Methionine on Germination of Barley Seeds (Hordeum vulgare L.).

The aim of this research was to study the effect of MnxOy nanoparticles stabilized with L-methionine on the morphofunctional characteristics of the barley (Hordeum vulgare L.) crop. MnxOy nanoparticles stabilized with L-methionine were synthesized using potassium permanganate and L-methionine. We established that MnxOy nanoparticles have a diameter of 15 to 30 nm. According to quantum chemical modeling and IR spectroscopy, it is shown that the interaction of MnxOy nanoparticles with L-methionine occurs through the amino group. It is found that MnxOy nanoparticles stabilized with L-methionine have positive effects on the roots and seedling length, as well as the seed germination energy. The effect of MnxOy nanoparticles on Hordeum vulgare L. seeds is nonlinear. At a concentration of 0.05 mg/mL, there was a statistically significant increase in the length of seedlings by 68% compared to the control group. We found that the root lengths of samples treated with MnxOy nanoparticle sols with a concentration of 0.05 mg/mL were 62.8%, 32.7%, and 158.9% higher compared to samples treated with L-methionine, KMnO4, and the control sample, respectively. We have shown that at a concentration of 0.05 mg/mL, the germination energy of seeds increases by 50.0% compared to the control sample, by 10.0% compared to the samples treated with L-methionine, and by 13.8% compared to the samples treated with KMnO4.

Pistachio hull as an alternative pectin source: its extraction and use in oil in water emulsion system.

In this study, pectin was extracted from the pistachio hull using two methods: conventional extraction and ultrasound-assisted extraction. Water and citric acid solution were tested separately as extraction solvents in both conventional and ultrasound methods. The highest yield (32.3 ± 1.44%) was obtained using a citric acid solution in the conventional extraction method. The pectin extracted with this method had 38.94 g acid per 100 g dry pectin extract. The galacturonic acid and ash contents were 65.81 ± 1.51 and 1.57 ± 0.03%, respectively. The pistachio hull pectin was under the low methoxy pectin group with a 19.29 ± 0.41% degree of esterification. The emulsifying property of the pectin extracted was investigated in an oil-in-water emulsion system at six different pectin concentrations (2, 4, 5, 6, 8, and 10% w/w) and at a fixed oil ratio (20% w/w). Emulsion performance was investigated in terms of emulsion stability, microstructural characteristics, droplet size, and rheological properties. The most stable emulsion was obtained at a 6% pectin concentration. The emulsifying activity index, emulsion stability index, droplet size, consistency index, and flow behavior index were 172.85 ± 0.59 m2/g, 158.28 ± 3.41 min, 6.08 ± 0.04 µm, 0.72 ± 0.001 Pa·sn, and 0.752 ± 0.005 at this concentration, respectively.

Hot air-assisted radio frequency drying of grated potato (Solanum tuberosum L.): Drying behavior and the associated effect on characteristics of potato flour.

In this study, drying of grated potato in a hot air-assisted radio frequency system (HA-RF) and the associated effects on the final potato flour quality were studied. The drying behavior of the grated potatoes at different electrode distances (70-90 mm) and sample thickness (2-4 cm) was investigated. The safe drying (without burning tendency) of the maximum amount of sample (1000 g) in a reasonable drying time was carried out at 80 mm of electrode gap and 4 cm of sample thickness. HA-RF drying kinetics were studied and compared with hot air (HA) and radio frequency (RF) (without hot air) drying methods. HA-RF drying increased drying rate and shortened drying time by about 58% and 70% compared to HA and RF drying, respectively. The properties of the final potato flour obtained after HA-RF drying were also compared with those produced by RF, HA, and freeze drying. The flour obtained by HA-RF was superior to RF and HA dried samples with better retention of cellular microstructure and color. The drying method significantly affected the functional properties, thermal characteristics, pasting properties, and other characteristics of potato flours. PRACTICAL APPLICATION: HA-RF as an alternative drying technology was used for the first time to produce potato flour. The functional, thermal, and structural properties of the HA-RF dried product were compared with those dried by HA, RF, and freeze drying. The results of this study ensured very useful information for the use of potato flour obtained by different drying methods in the development of products with specific functional and rheological properties.

Effect of sequential-combined solar energy assisted hot air and hot air assisted radio frequency drying on the physical and chemical properties of dried apricots.

Quality characteristics of sulphured and non-sulphured apricots dried with a sequential combined pilot scale solar assisted hot air and hot air assisted radio frequency dryer and conventional sun system were compared. The combined drying approach showed improved color, hardness, antioxidant activity and retention of vitamin C, ß-carotene and total phenolic content values compared to conventional sun drying both for sulphured and non-sulphured samples. The effects of sulphur concentration and addition of pistachio hull extract as a treatment prior to drying were also investigated. Increase in sulphur concentration and addition of extract resulted in considerable quality (with respect to color, Vitamin C, ß-carotene and total phenolic content) increase in apricots. The apricots pretreated with extract had the highest total phenolic content and antioxidant activity. This study demonstrated that combined drying process is an effective drying method for apricots with the better preservation of product quality attributes.

Hot air-assisted radio frequency drying of apricots: Mathematical modeling study for process design.

Conventional hot air and solar energy processes have been used for apricot. These processes had adverse effects on the quality due to the longer process times, and this indicates the need for an innovative approach. Radio frequency (RF) processing has innovation potential for drying with its volumetric heating feature, but an optimal process should be designed for process efficiency in industrial-scale applications. Therefore, the objective of this study was to confirm the RF process for industrial-scale apricot drying. For this purpose, a mathematical model was developed to predict temperature and moisture content change of apricots during drying, and experimental validation study was carried out. For the RF drying process, pre-dried apricots (0.58-0.75 kg water/kg dry matter, db) by solar energy were used. The purpose was to start the RF process at a suitable moisture content level as this process was not feasible to apply directly due to the high initial moisture content of apricots (up to 4 kg water/kg dry matter, db). RF drying experiments were carried out in a 10 kW hot air-assisted (50-60°C) staggered through electrode system. Optimum electrode gap was 81 mm with 2500 V potential of the charged electrode. Final moisture content of the dried apricots was 0.25-0.33 kg water/kg dry matter (db). Following the model validation for temperature and moisture content change, industrial-scale apricot drying scenarios were demonstrated to confirm the RF process for feasibility and process design. PRACTICAL APPLICATION: A comprehensive mathematical model was developed for radio frequency (RF) drying of apricots. This model was experimentally validated with respect to the temperature and moisture content change. Various process design studies were carried out for an industrial-scale apricot drying process to confirm the process feasibility. With this background, the results of this study can be directly used in an industrial drying for an optimal process design and energy efficiency.

A comparative study on performance of industrial and microwave techniques for sunflower oil bleaching process.

The main objective of this study is to compare the quality characteristics of the sunflower oils bleached with microwave and industrial techniques. The bleaching efficiencies of microwave and industrial bleaching methods were found as 83.76% and 85.68%, respectively. The totox values of bleached oil were found as 22.39 and 18.86 in microwave and industrial bleaching, respectively. The free fatty acid content was almost not changed with microwave bleaching, it was decreased by the industrial bleaching. No significant difference was reported in tocopherol content and sterol composition of oil after both industrial and microwave methods. The amount of clay and the bleaching time were reduced by 50% and 73%, respectively in microwave bleaching. The possibility of the repetitive use of bleaching clay was also evaluated and it was found that the clay used in microwave bleaching was efficient at least twice for bleaching of sunflower oil.

The effects of pectin and wax on the characteristics of oil-in-water (O/W) emulsions.

The study was aimed to investigate characteristics of emulsion containing pectin, wax, maltodextrin, and carotenoid enriched flaxseed oil by means of stability, rheology, particle size, and low-resolution of time domain nuclear magnetic resonance (NMR) relaxometry measurements. Emulsions were prepared with different carotenoid enriched-flaxseed oil concentrations (6%, 9%, 12%, and 15% w/w) and ratios of maltodextrin/(pectin+wax) (3:1, 6:1, 9:1, and 12:1 g/g). Percentage separation of 12% oil 12:1 ratio of maltodextrin/(pectin+wax) (g/g), 15% oil 9:1, and 12:1 ratios of maltodextrin/(pectin+wax) (g/g) of emulsions was determined as 2.0 ± 0.5%, 4.0 ± 0.5%, and 8.0 ± 0.5%, respectively. No separation was observed in other emulsions. The rheological behavior of emulsions was best described by the power law model. When the concentration of pectin+wax in the emulsion decreased, the n values of the emulsions were close to 1, indicating that the fluid behavior approaches Newtonian behavior. Moreover, the emulsion viscosity was observed to increase when pectin and wax concentrations in the emulsion increased. The increase in pectin and wax concentration in emulsions with oil contents of 6% and 9% resulted in a reduction in the average particle size. However, if the oil concentration in the emulsions was 12% or more, the increase in the ratio of maltodextrin/(pectin+wax) (g/g) led to a decrease in the average particle size. NMR transverse relaxation times (T2 ) of emulsions were measured and results showed that T2 values for almost all formulations decreased when the ratio of maltodextrin/(pectin+wax) reduced. PRACTICAL APPLICATION: Study results demonstrated that the combination of pectin and wax together with maltodextrin as a filling material could be an alternative way to improve emulsion stability. Findings of this study provided useful guidance for the future studies about the potential use of pectin, wax, and maltodextrin as wall material in encapsulation of oils or in producing edible films.

Physical characterization of high methoxyl pectin and sunflower oil wax emulsions: A low-field 1 H NMR relaxometry study.

Pectin-wax-based emulsion systems could be used to form edible films and coatings with desired water permeability characteristics. Pectin is often used in food industry due to its gelling and viscosity increasing properties. Physical properties of pectin are highly dependent on its esterification degree. Waxes are commonly used as edible coatings to enhance the water barrier properties of food products. This study focuses on preparing emulsions with sunflower oil wax (SFW) and high methoxyl pectin (HMP) at different concentrations for any possible edible film or coating formulations. Sunflower oil (SFO) was added as the dispersed oil phase to these emulsions. Characterization of the emulsions was performed by using particle size, rheology, and time domain nuclear magnetic resonance (NMR) relaxometry measurements. Effects of HMP concentration and the presence of SFO in the emulsion formulations were explored. Mean particle size values were recorded between 1 and 3 µm. Rheology measurements showed that increasing HMP concentrations and presence of SFO in emulsions resulted in more pseudoplastic behavior. NMR transverse relaxation times (T2 ) were measured to detect the differences between the emulsions. Relaxation spectrum analysis was also conducted for a detailed understanding of the transverse relaxations. Addition of SFO and higher HMP concentrations decreased the T 2 values of the emulsion systems (P < 0.05). However, T2 decreasing effect of SFO was compensated at 10% (w/w) HMP concentration showing that SFO was well dispersed in this particular emulsion formulation. Changes in the rheological behavior and relaxation times provided insight on the formation and stability of the emulsions. PRACTICAL APPLICATION: Findings of this study can be utilized and integrated to produce edible films and coatings with different water permeability characteristics. This study showed that NMR relaxometry parameters were also effective in monitoring and determining the physical characteristics of the pectin-wax-based emulsion systems as other conventional techniques including rheology and particle size measurements. Our NMR relaxometry findings were in correlation with the flow behavior and particle size results of the investigated emulsion systems.

A Novel Modified Lipid: Enzymatic Esterification of 2-Monoacylglycerol with N-acetyl-l-leucine.

The objective of this research was to synthesize and characterize a novel modified lipid which is composed of mainly oleic acid at sn-2 position and a hydrophobic essential amino acid derivative (N-acetyl-l-leucine) at sn-1(3) or sn-1, 3 positions. LC-MS-MS analysis indicated that the target modified lipid structure was obtained at the end of the developed reaction. Response surface methodology was applied to enhance a reliable empirical model for prediction and to optimize reaction conditions: reaction time (8 to 24 hr), reaction temperature (40 to 55 °C), and enzyme load (15 to 30 wt%). The percentage of total reaction products was found to be 28.5 at the optimum conditions of 54 °C, 8 hr and 15% (by mass) enzyme load. This result is closely correlated to the predicted highest total reaction product (29.3%) obtained by response surface methodology. The physical and thermal characteristics of the modified lipid and refined olive pomace oil were compared and found to be similar. Caloric value of modified lipid was decreased by 18.65% compared to that of refined olive pomace oil. A novel modified lipid which may have potential uses in healthy food industries was successfully produced with the incorporation of N-acetyl-l-leucine to 2-monoacylglycerol. PRACTICAL APPLICATION: A novel modified lipid was synthesized by enzymatic incorporation of a "hydrophobic and essential amino acid derivative" into 2-monoacylglycerol. This modified lipid contains mainly oleic acid at sn-2 position and N-acetyl-l-leucine at sn-1,3 positions. The product behaved as an oil above 10 °C. Caloric value of the novel oil-like product was reduced by 18.65%. The modified lipid may have the potential for replacement with the oil in food products such as margarine, shortenings, salad dressing, and mayonnaise.

Optimisation of Microwave-Assisted Extraction of Pomegranate (Punica granatum L.) Seed Oil and Evaluation of Its Physicochemical and Bioactive Properties.

Pomegranate seed oil was extracted in a closed-vessel high-pressure microwave system. The characteristics of the obtained oil, such as fatty acid composition, free fatty acidity, total phenolic content, antioxidant activity and colour, were compared to those of the oil obtained by cold solvent extraction. Response surface methodology was applied to optimise extraction conditions: power (176-300 W), time (5-20 min), particle size (d=0.125-0.800 mm) and solvent to sample ratio (2:1, 6:1 and 10:1, by mass). The predicted highest extraction yield (35.19%) was obtained using microwave power of 220 W, particle size in the range of d=0.125-0.450 mm and solvent-to-sample ratio of 10:1 (by mass) in 5 min extraction time. Microwave-assisted solvent extraction (MASE) resulted in higher extraction yield than that of Soxhlet (34.70% in 8 h) or cold (17.50% in 8 h) extraction. The dominant fatty acid of pomegranate seed oil was punicic acid (86%) irrespective of the extraction method. Oil obtained by MASE had better physicochemical properties, total phenolic content and antioxidant activity than the oil obtained by cold solvent extraction.

Influence of three different concentration techniques on evaporation rate, color and phenolics content of blueberry juice.

The present study was undertaken to assess the effects of three different concentration processes open-pan, rotary vacuum evaporator and microwave heating on evaporation rate, the color and phenolics content of blueberry juice. Kinetics model study for changes in soluble solids content (°Brix), color parameters and phenolics content during evaporation was also performed. The final juice concentration of 65° Brix was achieved in 12, 15, 45 and 77 min, for microwave at 250 and 200 W, rotary vacuum and open-pan evaporation processes, respectively. Color changes associated with heat treatment were monitored using Hunter colorimeter (L*, a* and b*). All Hunter color parameters decreased with time and dependently studied concentration techniques caused color degradation. It was observed that the severity of color loss was higher in open-pan technique than the others. Evaporation also affected total phenolics content in blueberry juice. Total phenolics loss during concentration was highest in open-pan technique (36.54 %) and lowest in microwave heating at 200 W (34.20 %). So, the use of microwave technique could be advantageous in food industry because of production of blueberry juice concentrate with a better quality and short time of operation. A first-order kinetics model was applied to modeling changes in soluble solids content. A zero-order kinetics model was used to modeling changes in color parameters and phenolics content.

Valorization of Olive Pomace Oil with Enzymatic Synthesis of 2-Monoacylglycerol.

2-Monoacylglycerols (2-MAG) with a high content of oleic acid at sn-2 position was synthesized by enzymatic ethanolysis of refined olive pomace oil, which is a byproduct of olive oil processing. Six lipases from different microbial sources were used in the synthesis of 2-MAG. Immobilized lipase from Candida antarctica gave the highest product yield among the selected lipases. Response surface methodology was applied to optimize reaction conditions; time (4 to 10 h), temperature (45 to 60 °C), enzyme load (10 to 18 wt%), and ethanol:oil molar ratio (30:1 to 60:1). The predicted highest 2-MAG yield (84.83%) was obtained at 45 °C using 10 (wt%) enzyme load and 50:1 ethanol:oil molar ratio for 5 h reaction time. Experiments to confirm the predicted results at optimum conditions presented a 2-MAG yield of 82.54%. The purification yield (g 2-MAG extracted/100 g of total product) was 80.10 and 69.00 for solvent extraction and low-temperature crystallization, respectively. The purity of the synthesized 2-MAG was found to be higher than 96%.

Translating biotechnology to knowledge-based innovation, peace, and development? Deploy a Science Peace Corps--an open letter to world leaders.

Scholarship knows no geographical boundaries. This science diplomacy and biotechnology journalism article introduces an original concept and policy petition to innovate the global translational science, a Science Peace Corps. Service at the new Corps could entail volunteer work for a minimum of 6 weeks, and up to a maximum of 2 years, for translational research in any region of the world to build capacity manifestly for development and peace, instead of the narrow bench-to-bedside model of life science translation. Topics for translational research are envisioned to include all fields of life sciences and medicine, as long as they are linked to potential or concrete endpoints in development, foreign policy, conflict management, post-crisis capacity building, and/or peace scholarship domains. As a new instrument in the global science and technology governance toolbox, a Science Peace Corps could work effectively, for example, towards elucidating the emerging concept of "one health"--encompassing human, environmental, plant, microbial, ecosystem, and planet health--thus serving as an innovative crosscutting pillar of 21(st) century integrative biology. An interdisciplinary program of this caliber for development would link 21(st) century life sciences to foreign policy and peace, in ways that can benefit many nations despite their ideological differences. We note that a Science Peace Corps is timely. The Intergovernmental Panel on Climate Change (IPCC) of the United Nations released the Fifth Assessment Report on March 31, 2014. Worrisomely, the report underscores that no person or nation will remain untouched by the climate change, highlighting the shared pressing life sciences challenges for global society. To this end, we recall that President John F. Kennedy advocated for volunteer work that has enduring, transgenerational, and global impacts. This culminated in establishment of the Peace Corps in 1961. Earlier, President Abraham Lincoln aptly observed, "nearly all men can stand adversity, but if you want to test a man's character, give him power." We therefore petition President Barack Obama, other world leaders, and international development agencies in positions of power around the globe, to consider deploying a Science Peace Corps to cultivate the essential (and presently missing) ties among life sciences, foreign policy, development, and peace agendas. A Science Peace Corps requires support by a credible and independent intergovernmental organization or development agency for funding, and arbitration in the course of volunteer work when the global versus local (glocal) value-based priorities and human rights intersect in synergy or conflict. In all, Science Peace Corps is an invitation to a new pathway for competence in 21(st) century science that is locally productive and globally competitive. It can open up scientific institutions to broader considerations and broader inputs, and thus cultivate vital translational science in a world sorely in need of solidarity and sustainable responses to the challenges of 21(st) century science and society.

Determination of volatile nitrosamines in various meat products using comprehensive gas chromatography-nitrogen chemiluminescence detection.

An optimized method was developed for the extraction, pre-concentration and analysis of nitrosamines (NAs) in various meat products. Values of reproducibility, linearity, limit of detection (LOD) and limit of quantitation (LOQ) for six NA standards (N-nitrosodimethylamine, N-nitrosodiethylamine, N-nitrosodi-n-propylamine, N-nitrosopyrrolidine, N-nitrosopiperidine, N-nitrosodi-n-butylamine) were determined. The LODs using this method were between 1.66-3.86 and LOQs between 6.96-16.71 µg L(-1). The screening of four different types of meat samples (sausage, salami, sucuk and doner kebab) showed that all samples contained levels of various NAs, identified with high confidence using comprehensive gas chromatography (GCxGC) and a fast responding element specific nitrogen chemiluminescence detector (NCD). The sum of the six NAs were highest in the doner kebab samples, being between 0.51-16.63 µg kg(-1) and were lowest in the sausage samples at 0.45-2.93 µg kg(-1). The described method is simple, rapid, selective and sensitive.

Effect of the addition of a cocoa butter-like fat enzymatically produced from olive pomace oil on the oxidative stability of cocoa butter.

A cocoa butter (CB)-like fat was produced in a packed bed enzyme reactor using sn-1,3 specific lipase, and its blends with CB were prepared at different ratios (CB: CB-like fat; 100: 0, 90: 10, 80: 20, 70: 30, 60: 40, 50: 50, 0: 100). The oxidation kinetics of CB: CB-like fat blends was studied by differential scanning calorimeter (DSC). Samples were heated in DSC at different temperatures (130, 140, 150, 160 degrees C) under 100 mL/min oxygen. From DSC exotherms, oxidation induction times (OIT) were determined and used for the assessment of the oxidative stabilities of the blends. Oxidation kinetics parameters (activation energy, E(a); preexponential factor, Z; and oxidation rate constant, k) were calculated. In general, it has been observed that above 110 degrees C increasing the ratio of CB-like fat in the blend increased the k value with increasing temperature. It has been observed that for all blends the increase in k value with temperature was significant (P < 0.05). Increasing CB-like fat ratio in the blend decreased the content of major TAGs (1,3-dipalmitoyl-2-oleoyl-glycerol [POP]; 1[3]-palmitoyl-3[1]stearoyl-2-oleoyl-glycerol [POS]; 1,3-distearoyl-2-oleoyl-glycerol [SOS]), and decreased the oxidative stability of the blends.

Conversion of olive pomace oil to cocoa butter-like fat in a packed-bed enzyme reactor.

Refined olive pomace oil (ROPO) was utilized as a source oil for production of cocoa butter-like fat. Immobilized sn-1,3 specific lipase catalyzed acidolysis of ROPO with palmitic (PA) and stearic (SA) acids was performed in a laboratory scale packed-bed reactor. Effect of reactor conditions on product formation was studied at various substrate mole ratios (ROPO:PA:SA; 1:1:1, 1:1:3, 1:3:3, 1:2:6), enzyme loads (10%, 20%, 40%), substrate flow rates (1.5, 4.5, 7.5, 15 ml/min) and solvent amounts (150, 400 ml). The highest yield (10.9% POP, 19.7% POS and 11.2% SOS) was obtained at 40% enzyme load, 1:2:6 substrate mole ratio, 45 degrees C, 7.5 ml/min substrate flow rate, 150 ml solvent and 3h reaction time. The melting profile and SFC of the product were comparable to those of CB. Polarized light microscope (PLM) images showed no drastic changes in polymorphic behavior between CB and product.

Composition of Eucalyptus camaldulensis volatiles using direct thermal desorption coupled with comprehensive two-dimensional gas chromatography-time-of-flight-mass spectrometry.

The direct qualification and quantitation of the volatile organic components of four Eucalyptus camaldulensis fruit samples, obtained from different geographical areas in Turkey, is studied using a direct thermal desorption (DTD) technique coupled with comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry. It is found that the E. camaldulensis sample from Adrasan gave a slightly higher oil yield (1.18%) than the others. The number of components quantitatively identified from Adrasan, Belek, Kuyucak, and Cesme were 46, 54, 55, and 59, respectively. The main compounds found in the volatile oils were: aromadendrene (6.45-15.02%), eucalyptol (0.17-12.61%), gamma-gurjunene (8.40-10.08%), terpinolen (1.98-8.39%), spathulenol (1.42-8.34%), alpha-pinene (0.85-6.81%), ledene (0.94-6.72%), and longifonene (0.07-6.22%). The composition of the volatiles desorbed from samples from all four different areas varied qualitatively and quantitatively. All identified compounds were quantitated using total ion chromatogram peak areas. DTD is a good method for qualitative and/or quantitative analysis of complex mixtures, and in particular for quantitative analysis of plant samples, which can yield data without the traditional obligation for costly and time consuming extraction techniques.

The effect of various drying techniques on apricot volatiles analysed using direct thermal desorption-GC-TOF/MS.

The volatile constituents obtained from dried Sekerpare-type apricots by direct thermal desorption were examined using gas chromatography (GC) coupled with time of flight mass spectrometry (TOF/MS). Various commercially used drying techniques (sun, hot air and microwaves) were employed to dry the apricot samples before desorption. Some apricots were dried using only a desiccator and the volatile desorbed from these was used as a standard. Limonene (16.33%); (E)-2-hexenal (9.32%); gamma-decalactone (7.89%); butyl acetate (6.94%); beta-ionone (5.96%); acetic acid (4.83%) and isobutanal were found to be the major components in the desiccator-dried samples. This is the first study to report the detection of isobutanal, tridecanol and 1-pentadecanol as dried apricot constituents. The profiles of the volatiles desorbed changed when other drying techniques (sun, hot air, and microwaves) were used. The major components found in samples dried by these three methods were 5-hydroxymethylfurfural (5-HMF), 2,3-dihydro-4-H-pyran-4-one and furfural.