The Effect of Altitude on Phenolic, Antioxidant and Fatty Acid Compositions of Some Turkish Hazelnut (Coryllus avellana L.) Cultivars.

Turkey is the leading producer and exporter of hazelnuts, producing approximately 64% of global hazelnut production. This research investigated the effects of cultivars and altitude on the phenolic, antioxidant, and fatty acid compositions of five hazelnut cultivars grown at three different altitudes, 100 m, 350 m, and 800 m, in Ordu province, one of the territories that produce the most hazelnuts. The results showed that the cultivar and location significantly affected phenolic compounds, antioxidant activity, and fatty acid (FA) content. The lowest (2.30 mg/kg-Yagli) and highest (21.11 mg/kg-Kara) gallic acids were obtained at 100 m. The highest total phenolic content and antioxidant activity were found in the nuts grown at 350 m in the Kara and Palaz cultivars, at 100 m in the Yagli and Sivri cultivars, and at 800 m in the Çakildak cultivar. Oleic acid was the predominant FA in the cultivars and possessed a diverse trend according to the altitude and cultivar, ranging from 76.04% to 84.80%, increasing with altitude in all cultivars except Çakildak. Palmitic acid was the predominant saturated FA followed by stearic acid, which significantly varied according to the elevations. This study suggests that the responses of hazelnuts to altitude depend on the cultivar; hence, a proper approach to producing nuts containing more phenolic, fatty acids, and antioxidant activity includes choosing a suitable cultivar for a specific elevation.

The Effects of Modified Atmosphere Packaging on the Quality Properties of Water Buffalo Milk's Concentrated Cream.

Concentrated cream (CC) is a dairy product containing more than 60% milk fat. CC has a very short shelf life because it is made from unripe cream. The present study aims to determine how packaging with reducing gas (H2) and nitrogen (N2) affects the quality properties and shelf life of CC. For this purpose, lipolysis, oxidation, color, microbiological, and free fatty acid development and the fatty acid composition of modified atmosphere packaged (MAP) CC samples were studied for 28 days. For MAP1, 96% N2 + 4% H2 was used, and for MAP2, 100% N2 and air was used for the control group. During storage, MAP1 samples remained at lower lipolysis (ADV and FFA) and oxidation levels than MAP2 and the control group. The MAP1 and MAP2 methods preserved the color of the samples and reduced the microbial growth rate. A lower formation of free fatty acids was observed in the samples packed with MAP1 and MAP2 than in the control group. The results showed that hydrogen gas positively affected the quality and storage time of samples.

Evaluation of the impact of hydrogen-rich water on the quality attribute notes of butter.

The effects of washing raw butter with hydrogen-rich water (HRW), prepared with hydrogen (H2) and/or magnesium (Mg), on butter quality were investigated in this research paper. During the washing process, titratable acidity (TA) decreased by 12% for all washed samples. During the storage period, TA increased by 28% and 93% (control), 14% and 58% (H2), and 10% and 66% (Mg) for the 60th and 90th days, respectively. Peroxide value (mEq O2/kg) increased to 2.76 and 8.83 (control), 1.92 and 7.25 (H2), and 2.02 and 8.12 (Mg) for the 60th and 90th days. HRW samples showed the lowest acid degree value (ADV) and the highest color notes (L*, C*, and h). The HRW treatment of raw butter has shown improving effects on the product without any harmful residuals in the final product or the environment.

Hydrogen-rich water can reduce the formation of biogenic amines in butter.

The formation of biogenic amines in food products forms a serious challenge for food producers and a hazard for consumers. Butter was washed by hydrogen-rich water (HRW) prepared using two methods, i.e. hydrogen-bubbled water (H2 water) and magnesium-incorporated water (Mg water). After 90 days of storage, the lowest formation levels of biogenic amines were shown for butter samples washed with HRW (H2 water and Mg water), while the highest levels were identified for the butter samples washed with normal water. Washing raw butter with HRW led to a significant decrease in tryptamine, 2-phenylethylamine, spermidine, and spermine formation. The lowest histamine level was shown for butter samples washed with H2 and Mg, while the highest level was found for butter washed with normal water. Washing butter with HRW revealed no inhibiting effect on yogurt bacteria during storage. The proposed method involves molecular hydrogen which is non-toxic for humans and the environment.

Determination of trace elements, heavy metals, and antimony in polyethylene terephthalate-bottled local raw cow milk of Igdir region in Turkey.

The presence of several trace elements, heavy metals, and antimony in polyethylene terephthalate-bottled local raw cow milk samples of Igdir region in Turkey was investigated. The milk samples were analyzed by inductively coupled plasma mass spectrometry after microwave-assisted digestion. Milk samples were categorized into three groups according to the element level intensity in the sample. While 70% of samples showed 2.5 times the maximum Turkish and European permissible level of lead, the lowest lead-contaminated sample exhibited 1.25 times this level. All the examined samples exceeded the maximum permissible limit administrated for arsenic and 35% of samples exhibited 5 times this limit. Results showed 40% of samples contain an antimony level higher than the Turkish maximum allowable concentration. The high antimony content of raw milk samples may be related to the release of antimony from the PET (polyethylene terephthalate) bottles. This study showed high contamination levels of the most toxic trace elements, i.e., lead and arsenic in milk and possible antimony contamination from PET bottles which may cause many health hazards for the consumers.