Browsing by Publisher "INT SOC HORTICULTURAL SCIENCE"

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    The Oxidative Stability, Lipid Profiles and Total Phenolics of Almonds (Prunus amygdalus L.) and Pistachios (Pistacia vera L.)
    (INT SOC HORTICULTURAL SCIENCE) Tokusoglu, O
    Nuts contain bioactive constituents that elicit cardio-protective and anticancer effective containing phenolic compounds, healthy lipids, tocopherols, sterols and squalene. This study was undertaken to identify some bioactive constituent levels of almonds (Prunus amygdalus L.) consumed in Datca, Aegean Area, Turkey markets and pistachio (Pistacia vera L.) nuts consumed in Aegean Area, Southeastern Anatolia, Turkey markets. Total lipids, fatty acid (FAs) profiles, tocopherols, sterols and oil stability were determined on the oil extracted from the fresh nuts. Lipid content of the nuts varied between 41.2-59.8% (p<0.05) and the peroxide values (PV) of the fresh oils were 0.13-3.48 meq O-2/kg oil (p<0.05). Mean monounsaturated fatty acid (MUFA) contents of almonds and pistachios were found 70.46 +/- 0.67 and 62.36 +/- 0.61 as % of total lipid, respectively. The major MUFA was oleic acid (C18:1) (42.3-69.8%) while linoleic acid (C18: 2) (21.76-32.13%) was the most prevalent polyunsaturated fatty acid in almonds and pistachios. The PUFA levels ranged from 21.07-32.61 % (p<0.05). Unsaturated FAs / saturated FAs ratio was detected as 10.9 and 9.94 for almonds and pistachios, respectively. The major tocopherol was alfa-tocopherol in almonds (36.8 +/- 4.7 mg/100 g oil) whereas gamma tocopherol level was major in pistachios (37.3 +/- 3.4 mg/100 g oil) (p<0.05). The major sterol was identified as beta-sitosterol and its content was avg. 2155.2 +/- 11.3 mg/g oil in almonds while that of content was 4706.5 +/- 73.2 mg/g oil in pistachios (p<0.05). Total phenolics (TPs) of almonds with skin, TPs of almonds without skin and TPs of pistachios were avg. 313.6 +/- 1.28; avg. 57.44 +/- 1.1; avg. 922.6 +/- 2.8 as mg of gallic acid equivalent (GAE)/100 g, respectively. All data obtained from almond and pistachios was evaluated by multivariate analysis using SPSS (ver.13.0) statistical package program. Almond and pistachios were differantiated with good separation based on the functional lipids, lipid constituents and total phenolic contents via Principal Component Analysis (PCA). In this context, almonds and pistachios can be consumed as good energy snacks in daily nutrition and the multivariate techniques can differentiate these nuts based on their oxidative stability, lipid profiles and total phenolics.
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    Pomegranate: Its Antioxidant Activity and Its Effect on Health
    (INT SOC HORTICULTURAL SCIENCE) Yildiz, H; Obuz, E; Bayraktaroglu, G
    Recently, in the world and in our country, there is a breakaway from synthetic food additives and there is a growing tendency for the use of natural food additives. Antioxidants, by far, are the most important food additives in the food industry. Since antioxidants are almost used in all processed food products, preference for natural food additives over synthetic food additives has gained great importance. Pomegranate and pomegranate juice have important antioxidant effects and can possibly be used as natural antioxidants in food products. Moreover, epidemiologic studies showed that fruits such as pomegranate may decrease the risk of cardiovascular disease and cancer due to their high phenolic content. Pomegranate and pomegranate juice may also be a solution to bacterial and fungal infection and food poisoning. Studies done recently even showed that microbisid obtained from pomegranate juice is effective against the HIV virus, the cause of AIDS. Pomegranate is a widely grown fruit. Its benefit to health and the fact that it contains effective substances show the need for scientific studies on pomegranate. Opportunities to benefit from pomegranate throughout the year by processing it into different products must be investigated because pomegranate is only available in certain months. In this review, the antioxidant effect of pomegranate and its possible beneficial effects on health will be reviewed.
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    Organic cucumber growing in the greenhouse
    (INT SOC HORTICULTURAL SCIENCE) Tüzel, Y; Gül, A; Karacanci, A; Anac, D; Okur, B; Ongun, AR; Yoldas, Z; Madanlar, N; Gumus, M; Tüzel, IH; Engindeniz, S
    This study was conducted in order to elucidate the problems in organic greenhouse cucumber growing. Two dosages of farmyard manure (15 or 30 tons ha(-1)) were tested during autumn and spring seasons of 2003 and 2004. Fruit samples were analyzed for their quality parameters (color and total dry matter content of fruits and total soluble solids, EC and pH of fruit juice) at three weeks intervals during the harvest period. Generally, there were no significant differences with respect to fruit properties between manure dosages in both growing seasons. Higher yield was in the farmyard manure application of 15 ton ha(-1) (5.92 kg/m(2)) compared to the application of 30 ton ha(-1) (3.95 kg/m(2)) in autumn season, whereas higher total yield (17.84 kg/m(2)) was obtained from the plants grown by the application of 30 ton ha(-1) farmyard manure in spring, but the difference between treatments was not statistically significant.