Influence of Thermal Processing on Oil Contents, Bioactive Properties of Melon Seed and Oils.

The oil content and the fatty acid composition of roasted and unroasted melon seed and oils were determined. The oil contents of roasted melon seeds changed between 26.4% (Type 12) and 38.7% (Type 4). In general, oil contents of roasted melon seeds were found higher than that of unroasted seeds that could be due to the evaporation of water during roasting processes which consequently lead to increased concentrations of other seed components including oils. Saturated fatty acid contents of unroasted melon seed samples change between 13.5% (Type 6) and 17.1% (Type 20). In addition, polyunsaturated fatty acids of unroasted melon seed oils ranged from 51.9% (Type 13) to 70.2% (Type 6). Palmitic acid contents of roasted seed oils varied between 7.8% (Type 5) and 15.1% (Type 17). In addition, the oleic acid contents ranged from 15.4% (Type 10) to 37.7% (Type17). Also, linoleic acid contents were found between 34.7% (Type 17) and 70.3% (Type 6). Saturated fatty acid contents of roasted melon seed oils ranged from 13.5% (Type 6) to 16.7% (Type 13). The major tocopherols in both roasted and unroasted melon seed oils were α-tocopherol, É£-tocopherol and δ-tocopherols. Melon seed oils are rich in linoleic, oleic acids and É£-tocopherol.

Influence of Roasting on Oil Content, Bioactive Components of Different Walnut Kernel.

A study was carried out to evaluate oil contents, fatty acid composition and tocopherol contents of several walnut types in relation to roasting process. The major fatty acid identified was linoleic acid in both roasted and unroasted walnut oils. Linoleic acid contents of unroasted walnut oil varied from 46.44 (Type 9) and 63.59% (Type 7), while the linoleic acid contents of roasted walnut oils at 120℃/h ranged from 55.95% (Type 3) to 64.86% (Type 10). Interestingly, linolenic acid contents of both roasted and unroasted oils changed between 9.43 (Type 10) and 16.29% (Type 8) to 9.64 (Type 10) and 16.58% (Type 8), respectively and were significant (p < 0.05) different. γ-tocopherol content of unroasted walnut oils varied between 6.3 (Type 3) and 11.4 mg/100g (Type 1) and γ-tocopherol contents of roasted walnut oils ranged between 28.1 (Type 8) and 38.2 mg/100g (Type 3). The oil could be useful for industrial applications owing to good physicochemical properties. Fatty acid values for oil obtained from roasted walnut were slightly higher than those reported for unroasted walnut oils.

Effect of harvest time on physico-chemical properties and bioactive compounds of pulp and seeds of grape varieties.

In this study, physicochemical properties and bioactive compounds of three grape varieties (Cardinal, Müsküle and Razaki) harvested at the three different harvest times (on time, one and two weeks earlier) were investigated. The highest antioxidant activity, total phenolic and flavonoid contents were observed in Razaki pulp and these were 82.854%, 127.422 mg/100 g, 3.873 mg/g, respectively. The contents of bioactive compounds in grape seeds were found higher than those in pulps. Similarly, seed of Razaki had higher antioxidant activity (91.267%) and total phenolic content (477.500 mg/100 g) when compared to results of other varieties. The key phenolic compounds of all grape variety and seeds were gallic acid, 3,4-dihydroxybenzoic acid, (+)-catechin ve 1,2-dihydroxybenzene. The oil content of grape seeds ranged from 8.50% (Razaki harvested one week ago) to 19.024% (Müsküle harvested one week ago). The main fatty acids of grapeseed oils were linoleic, oleic and palmitic acids. In addition, the oil of Razaki seeds was rich in tocopherols when compared to the other varieties.

Recovery potential of cold press byproducts obtained from the edible oil industry: physicochemical, bioactive, and antimicrobial properties.

Physicochemical, bioactive, and antimicrobial properties of different cold press edible oil byproducts (almond (AOB), walnut (WOB), pomegranate (POB), and grape (GOB)) were investigated. Oil, protein, and crude fiber content of the byproducts were found between 4.82 and 12.57%, between 9.38 and 49.05%, and between 5.87 and 45.83%, respectively. GOB had very high crude fiber content; therefore, it may have potential for use as a new dietary fiber source in the food industry. As GOB, POB, and WOB oils were rich in polyunsaturated fatty acids, AOB was rich in monounsaturated fatty acids. Oil byproducts were also found to be rich in dietary mineral contents, especially potassium, calcium, phosphorus, and magnesium. WOB had highest total phenolic (802 ppm), flavonoid (216 ppm), and total hydrolyzed tannin (2185 ppm) contents among the other byproducts. Volatile compounds of all the byproducts are mainly composed of terpenes in concentration of approximately 95%. Limonene was the dominant volatile compound in all of the byproducts. Almond and pomegranate byproduct extracts showed antibacterial activity depending on their concentration, whereas those of walnut and grape byproducts showed no antibacterial activity against any pathogenic bacteria tested. According to the results of the present study, walnut, almond, pomegranate, and grape seed oil byproducts possess valuable properties that can be taken into consideration for improvement of nutritional and functional properties of many food products.

Distinct postsurgical management in young and elderly breast cancer patients results in equal survival rates.

BACKGROUND: Although breast cancer (BC) is one of the most common malignant diseases in women, the majority of the studies describing the characteristics of BC in elderly patients have been limited to survival assessments or tumor features, without using younger BC patients as a reference group. The aim of our study was to describe and compare tumor characteristics and management patterns in elderly versus younger breast cancer patients in Turkey. MATERIALS AND METHODS: We retrospectively analyzed 152 patients with invasive breast cancer who underwent surgery in our institution between 2002 and 2012. Patients were divided into 2 groups according to age at the time of diagnosis. RESULTS: There were 62 patients in the elderly group (≥65 years) and 90 patients in the younger group (<65 years). Compared to the younger group, tumors in the elderly group were more likely to be larger (p=0.018), of lower grade (p=0.005), and hormone receptor-positive (p>0.001). There were no significant differences regarding histology, localization, lymph node involvement, or types of surgical procedures between the 2 groups. Comorbidities were more common in elderly patients (p<0.001). In addition, elderly patients were more likely to receive hormonal therapy (p<0.001) and less likely to receive radiotherapy (p=0.08) and chemotherapy (p=0.003). There was no difference in survival and locoregional recurrence rates between the groups. CONCLUSIONS: The results of this study demonstrate that breast cancer in elderly patients has more favorable tumor features, warranting less aggressive treatment regimens after surgery.

The fatty acid compositions of several plant seed oils belong to Leguminosae and Umbelliferae families.

In samples with 1,009, 7,723, 7,618, 7,618, 1,004 and 1,009 number, oleic acid were found as 62.0, 77.0, 74.84, 71.55, 54.52 and 62.30 %, respectively. In other samples, oleic acid content was determined between 17.43 % (1,589) and 34.86 % (1,298). Linoleic acid content of seed oils ranged from 6.52 % (7,727) to 57.29 % (1,501). In addition, linolenic acid content was found between 0.22 % (7,618) and 46.91 % (1,589). Palmitic acid content of samples changed between 2.03 % (7,727) and 19.81 % (1,298). Capric acid was found at high level in 1,009 (8.53 %), 7,727 (37.31 %) and 1,004 (8.28 %) samples. Caproic acid was found in only 7,727 (3.38 %).

Changes in some physicochemical properties and fatty acid composition of irradiated meatballs during storage.

Meatball samples were irradiated using a (60)Co irradiation source (with the dose of 1, 3, 5 and 7 kGy) and stored (1, 2 and 3 weeks at 4°C) to appraise some physicochemical properties and the fatty acid composition. The physicochemical results showed no significant differences in moisture, protein, fat and ash content of meatballs because of irradiation. However, total acidity, peroxide and thiobarbituric acid (TBA) values increased significantly as a result of irradiation doses and storage period. The fatty acid profile in meatball samples changed with irradiation. While saturated fatty acids (C16:0, C17:0, C18:0, and C20:0) increased with irradiation, monounsaturated (C14:1, C15:1, C18:1, and C20:1) and polyunsaturated (C18:2, C18:3, and C22:2) fatty acids decreased with irradiation. Trans fatty acids (C16:1trans, C18:1trans, C18:2trans, C18:3trans) increased with increasing irradiation doses. Meatball samples irradiated at 7 kGy had the highest total trans fatty acid content. This research shows that some physicochemical properties and fatty acid composition of meatballs can be changed by gamma irradiation.