Mehmet Musa Özcan’s research while affiliated with Selçuk University and other places

In this study, the concentrations of toxic elements as well as macro- and microelements accumulated in the peel and flesh of different Citrus fruits were investigated by inductively coupled plasma optical emission spectroscopy (ICP-OES). The toxic element found in the highest amounts in the peel and flesh parts of citrus fruits was arsenic (As), followed by barium (Ba), chromium (Cr), and cadmium (Cd) in decreasing order. The quantity of As in citrus fruit peel and flesh parts varied between 5.42 (lemon) and 10.59 mg/kg (grapefruit) to 4.62 (lemon) and 12.25 mg/kg (grapefruit), respectively. The aluminum (Al) and As contents of the peels of citrus fruits (except grapefruit) were high in the flesh parts. The quantities of phosphorus (P) and potassium (K) in the peels of citrus fruits were between 1012.35 (lemon) and 1159.82 mg/kg (grapefruit) to 4340.07 (lemon) and 8695.24 mg/kg (grapefruit), respectively. In addition, while the quantity of P in the fruit flesh parts was between 460.13 (orange) and 1486.49 mg/kg (grapefruit), the quantity of K in the flesh of citrus fruits was between 11082.51 (lemon) and 14585.65 mg/kg (grapefruit). In general, the P contents of the flesh parts of grapefruit and lemon fruits were higher than the peel parts. In addition, while the K contents of the flesh parts of the fruits were established to be high in the shell parts, the amounts of calcium (Ca) and magnesium (Mg) in the flesh parts were found to be low. While the quantity of iron (Fe) in the peel parts of grapefruit, lemon, mandarin, and orange fruits was higher than in the flesh parts, the quantity of zinc (Zn) in the fruits was found to be low. The microelement found in the highest amounts in fruit parts was B, followed by Fe, Mn, and Zn in decreasing order. The toxic element found in the highest amounts in the peel and flesh of citrus fruits was As, followed by Ba, Cr, and Cd in decreasing order.

In this study, the fluctuations in the oil content, total phenol, total flavonoid, radical scavenging capacity, phenolic constituent profiles and fatty acids of turpentine fruits during roasting of turpentine fruits and oils in the oven and microwave treatments were revealed. Total phenolic amounts of turpentine fruit and oils varied between 153.57 (oven) and 197.86 mgGAE/100 g (control) to 17.68 (control) and 30.65 mg GAE/100 g (oven), respectively. Total flavonoid values of the turpentine fruit and oils were characterized to be between 370.36 (microwave) and 567.50 mg/100 g (control) to 89.64 (oven) and 227.50 mg/100 g (microwave), respectively. While quercetin values of the turpentine fruits change between 171.73 (oven) and 330.88 mg/100 g (control), rutin amounts of fruits were defined to be between 3.66 (oven) and 10.00 mg/100 g (control). Catechin amounts of the turpentine fruits roasted in oven and microwave were specified to be between 3.42 (microwave) and 13.69 mg/100 g (oven). Oleic and linoleic acid contents of the oils extracted from raw and roasted turpentine fruits were assessed to be between 50.19 (oven) and 51.30% (control) to 22.89 (control) and 23.39% (oven), respectively. As a result, the phenolic components of turpentine oils were generally higher than those of turpentine fruits. graphical abstract Fullsize Image

K and P amounts of untreated (control) and germinated legume seeds were recorded to be between 4939.97 (Barbunya bean shell) and 14113.25 mg/kg (Barbunya sprout) to 1690.42 (Soaked barbunya bean shell) and 13131.59 mg/kg (soaked Barbunya seed without Shell), respectively. In addition, while Ca values of barbunya bean samples are established between 282.60 (Soaked barbunya bean without shell) and 6021.32 mg/kg (Barbunya bean cotyledon without sprout), Mg amounts of barbunya bean samples were recorded to be between 2026.31 (Soaked barbunya bean without shell) and 2018.28 mg/kg (untretated barbunya bean seed). Fe and Zn amounts of untreated (control) and germinated legume seed parts were assigned to be between 19.69 (soaked barbunya seed without shell) and 39.26 mg/kg (barbunya cotyledon without sprout) to 10.49 (soaked barbunya seed without Shell) and 28.52 mg/kg (untreated barbunya seed), respectively. While Cu contents of legume seeds are found between 6.09 (soaked barbunya seed without shell) and 11.31 mg/kg (barbunya seed), Mn values of the legume seeds were established to be between 6.80 (soaked barbunya seed Shell) and 19.84 mg/kg (barbunya cotyledon). The highest B was found in untreated barbunya seed. The highest Fe, Zn, Cu, Mn and B contents were found in lentil cotyledon (for Fe, Zn and Cu), lentil sprout and untreated pea seeds, while the lowest Fe, Zn, Cu, Mn and B contents were determined in soaked lentil seeds without seed

In this study, the distribution of bioactive components, antioxidant activities, phenolic constituents and mineral amounts of industrial by-products of apple varieties was investigated. Total phenolic quantities of ‘Golden’ and ‘Argentina’ fruit parts are 44.33 (pulp) and 115.52 (peel) to 44.80 (pulp) and 110.04 mgGAE/100g (seed), respectively. Also, total flavonoid quantities of the parts of apple varieties (‘Golden’ and ‘Argentina’) were assessed to be between 87.38 (pulp) and 291.19 mg/100 g (peel) to 76.43 (pulp) and 202.14 mg/100 g (seed), respectively. While the total phenolic quantities of ‘Red Delicious, Starking’ apple parts vary between 41.07 (pulp) and 217.82 mgGAE/100g (peel), the flavonoid quantities of ‘Red Delicious, Starking’ apple parts were assessed to be between 84.05 (seed) and 617.86 mg/100 g (peel). The phenolic compounds generally found in the highest quantities in fruit parts were catechin, followed by 3,4-dihydroxybenzoic acid, gallic acid, quercetin, kaempferol, rutin and caffeic acid in decreasing order. 3,4-Dihydroxybenzoic acid quantities of the parts of ‘Golden’ and ‘Argentina’ apple varieties were assigned to be between 14.47 (peel) and 22.27 mg/100 g (pulp) to 15.49 (pulp) and 27.71 mg/100 g (seed), respectively. The protein content of the seed parts of ‘Argentina’ and ‘Red Delicious, Starking’ apples was approximately 17–21 times higher than the peel and pulp parts. The protein quantities of the parts of ‘Argentina’ and ‘Red Delicious, Starking’ apples were depicted to be between 2.06 (peel) and 35.95% (seed) to 1.82 (peel) and 38.01% (seed), respectively. The element found in the highest amounts as a macro-element in apple samples was K, followed by Fe, Cu, Mn and Zn in decreasing order. K amounts of the parts of ‘Golden’ and ‘Argentina’ apple fruits were assessed to be between 5319 (peel) and 6104 (pulp) to 4049 (pulp) and 5393 mg/kg (peel), respectively. Also, K quantities of ‘Red Delicious, Starking’ apple parts varied between 4054 (pulp) and 5234 mg/kg (peel).

There are significant differences in the moisture and some element quantities of fig fruits depending on the color and parts of the fig fruits. P and K quantities of different fig types were assessed to be between 126.98 (the outermost edible part of “purple” fig pod) and 700.64 mg/kg (the innermost edible part of “green” fig pod) to 1289 (“white” fig shell) and 2458 mg/kg (the innermost edible part of “green” fig pod), respectively. While Ca quantities of different fig fruits are reported to be between 615 (the outermost edible part of “purple” fig pod) and 12849 mg/kg (“white” fig shell), Mg quantities of fig fruits were assessed to be between 226.56 (the outermost edible of “purple” fig pod) and 1026.22 mg/kg (“white” fig shell). In general, the most abundant micro-element in fig fruits was Fe, followed by Zn, B, Mn and Cu in decreasing order. Fe and Zn quantities of fig samples were assigned to be between 3.18 (“green” fig shell) and 20.98 mg/kg (“purple” fig shell) to 2.38 (“white” fig shell) and 14.75 mg/kg (“purple” fig shell), respectively. B quantities of three different fig samples were established to be between 1.80 (the outermost edible of “green” fig pod) and 24.80 mg/kg (“purple” fig shell). The toxic elements determined in the highest amounts in fig fruits were As, Al and Ba. In general, most of the toxic elements were observed to accumulate in the shell part of figs, followed by the outermost edible and the innermost edible parts in decreasing order. While Al amounts of fig samples were found to be between 0.723 (the innermost edible of “white” fig pod) and 13.96 µg/g (“purple” fig shell), As amounts of the fruits of different types of figs were assessed to be between 2.89 (“white” fig pod) and 12.31 µg/g (“purple” fig shell). In general, the toxic element amounts in figs decrease from the peel to the center. The highest toxic element quantity was determined in “white” fig samples, followed by “purple” fig and “green” fig in decreasing order.

Citation: Al Juhaimi, F.; Atasoy, Z.B.; Uslu, N.; Özcan, M.M.; Mohamed Ahmed, I.A.; Walayat, N. The Effect of Roasting on Oil Content, Fatty Acids, Bioactive Compounds and Mineral Contents of Purslane (Portulaca oleracea L.) Seeds. Foods 2025, 14, 732. https:// Abstract: In this study, the effect of oven and microwave roasting at different times on oil content, total phenol, flavonoid, fatty acids, phenolic components and mineral contents of purslane seeds was investigated. The total phenolic quantities of the purslane seeds roasted in the oven and microwave were characterized to be between 252.0 ± 1.80 (180 • C/5 min in the oven) and 256.6 ± 3.51 (10 min in the oven), and between 216.3 ± 0.28 (720 W/15 min in the microwave) and 203.7 ± 1.93 GAE/100 g (30 min in the microwave), respectively. The highest total flavonoid (613.8 ± 4.36 mg QE/100 g) was detected in the application of roasting in the oven for 10 min. Roasting in the oven for 5 min caused a decrease in the total flavonoid content (584.3 ± 4.95 mg QE/100 g), while roasting for 10 min caused an increase in the flavonoid content (613.8 ± 4.36 mg QE/100 g). The oil yields of purslane seed samples roasted in the oven for 5 min and 10 min were defined as 40.40 ± 0.99% and 45.00 ± 0.71%, respectively. Statistical differences were observed between the oil, total phenol and flavonoid contents of the samples depending on the roasting times in the oven and microwave (p ≤ 0.01). The protein contents of the purslane seeds were established to be between 27.89 ± 0.279% (control) and 37.24 ± 0.407% (10 min in the oven). The calcium (Ca) contents of the purslane seeds changed between 8314.99 ± 327.53 ppm (5 min in the oven) and 4340.62 ± 498.45 ppm (15 min in the microwave), while the phosphorus contents varied between 4905.13 ± 43.02 ppm (15 min in the microwave) and 4051.23 ± 6.39 ppm (unroasted). In addition, the potassium content was found to be between 4565.89 ± 153.47 (5 min in the oven) and 3904.02 ± 7.17 ppm (unroasted). It was also observed that the purslane seeds roasted in the oven for 10 min maintained a linolenic fatty acid content of up to 65.57%. Considering the bioactive properties and phytochemical components of purslane seeds roasted in both roasting systems, they are important in terms of the nutritional enrichment of foods as a food supplement.

In this study, the effect of microwave drying on oil content, bioactive compounds, antioxidant activity, polyphenols and fatty acid profiles of fresh (control) and dried plum kernels was investigated. The oil quantities of plum seeds dried were found between 27.40% (control) and 42.42% (900 W). Total phenolic and flavonoid values of fresh (control) and dried-plum seeds were assessed to be between 9.77 (control) and 41.66 mgGAE/100 g (900 w) to 6.90 (control) and 23.67 mg/100 g (900 W), respectively. Total phenol and flavonoid quantities of the plum seeds dried at 900 W were slightly higher than those of the plum seeds dried at 720 W. L* (brightness) values of plum seeds changed between 55.97 and 59.62. Roasting in the microwave oven at 720 W was decreased the L* values of samples, while L* value of sample roasted at 900 W was closed to control. Gallic and 3,4-dihydroxybenzoic acid values of plum kernel samples were assigned to be between 1.19 (720 W) and 2.01 mg/100 g (900 W) to 0.22 (control) and 7.09 mg/100 g (900 W), respectively. Also, catechin and rutin quantities of plum seeds were established between 0.20 (control) and 7.55 mg/100 g (900 W) to 1.42 (control) and 3.59 mg/100 g (900 W), respectively. In general, the amount of phenolic compounds of plum seeds dried at every two watts showed an increase (except quercetin) compared to the control. Only the amount of quercetin decreased partially in the dried samples. While oleic acid quantities of raw (control) and dried plum kernel oils are reported between 68.28% (720 W) and 71.60% (900 W), linoleic acid amounts of plum kernel oils were found between 20.77% (900 W) and 23.49% (720 W). The quantities of saturated fatty acids in plum kernel oils were found to be quite low compared to the content of unsaturated fatty acids. graphical abstract Fullsize Image

In this study, the total phenol, total flavonoid content, antioxidant capacity, phenolic component and fatty acid profiles of caper seed oils extracted by solvent extraction, sonication extraction and cold press methods were revealed. Total phenol amounts of caper seed oils extracted by cold press, sonication and solvent systems were recorded as 0.10, 0.11 and 0.16 mg GAE/100 g, respectively. There was no statistically significant differences between the total phenol values of caper seed oils provided by sonication and cold press systems (p > 0.05). While the flavonoid amount of the oil extracted from caper seeds by solvent extraction system is determined as 358.9 mg CE/100 g, the total flavonoid amounts of caper seed oils extracted by sonication and cold pressing methods were established as 194.6 and 83.9 mgCE/100 g, respectively. The highest antioxidant capacity was established in the oil provided by solvent extraction (1.456%), followed by ultrasonic extraction (1.453%) and cold press oil (1.448%) in decreasing order. The dominant phenolic components of caper seed oils were quercetin, kaempferol, gallic acid, resveratrol and catechin. The fatty acid detected at the highest value in caper oils extracted by different extraction systems was linoleic acid (61.16-62.74%), followed by oleic, palmitic and stearic acids in decreasing order. Other fatty acids were recorded at low levels. As a result, it can be said that the caper oil extracted by solvent extraction is richer in quercetin and linoleic acid. graphical abstract Fullsize Image

In this study, changes in the bioactive properties, phenolic profiles, fatty acids, lipid indices of the water bath and sonication processes applied to roasted and unroasted bitter orange seeds were revealed by spectrophotometric and chromatographic techniques. The total phenolic amounts of roasted bitter orange seeds treated in a water bath (WB) were defined to be between 56.11 (25 min) and 65.43 mgGAE/100 g (control), while the total phenolic quantities of sonicated bitter orange seeds are characterized between 59.03 (control) and 66.01 mg/100 g (50 min). The total flavonoid contents of unroasted bitter orange seeds treated in WB and ultrasonic bath (UB) were depicted between 70.60 (25 min) and 77.50 mg/100 g (50 min) to 72.98 (50 min) and 83.69 mgGAE/100 g (25 min), respectively. While total flavonoid quantities of roasted bitter orange seeds treated in WB are defined between 73.21 (control) and 97.26 mg/100 g (50 min), total flavonoid amounts of roasted bitter orange seeds treated in a ultrasonic bath were assessed to be between 58.45 (control) and 102.02 mg/100 g (50 min). Catechin amounts of unroasted bitter orange seeds extracted by the WB and UB extraction systems were established between 15.88 (25 min) and 37.41 (control) to 12.81 (control) and 39.33 mg/100 g (50 min), respectively. Nutritive Value Index (NVI) results of citrus seed oils processed in WB and UB were defined to be between 0.96 (50 min) and 1.20 (control) to 1.14 (control) and 1.22 (50 min), respectively. In general, the total phenolic and total flavonoid contents of unroasted bitter orange seeds increased in WB and UB treatments compared to the control depending on the sonication time. The oleic and linoleic acid contents of oils extracted from seeds treated in WB and UB were close to each other depending on the finishing times.

In this study, the role of roasting on the total phenol, antioxidant capacity, phenolic constituents and fatty acid profile of the grape seeds was investigated. Total phenolic and flavonoid quantities of the grape seeds roasted in microwave (MW) and conventional oven (CO) systems were recorded between 673.57 (control) and 713.57 (MW) to 7121.67 (MW) and 7791.67 mg/100 g (CO), respectively. Antioxidant activities of the grape seeds varied between 6.57 (MW) and 7.24 mmol/kg (control). Catechin and rutin quantities of the grape seeds were recorded to be between 435.30 (CO) and 581.57 (control) to 94.94 (CO) and 110.53 mg/100 g (MW), respectively. While gallic acid amounts of the seed samples are established between 21.06 (control) and 101.79 (MW), quercetin values of the grape seeds were assigned to be between 56.59 (control) and 77.81 mg/100 g (CO). In addition, p-coumaric acid and resveratrol quantities of the grape seeds were recorded between 15.43 (control) and 22.98 (CO) to 12.50 (CO) and 29.57 mg/100 g (MW), respectively. The main fatty acids in oil samples were linoleic, oleic, palmitic and stearic acids in decreasing order. Linoleic and oleic acid values of the oils provided from grape seeds were recorded to be between 72.75 (control) and 73.33% (MW) to 14.79 (CO) and 14.87% (MW), respectively. It was observed that the element results related to the grape seed differed based on the roasting type when compared to the control. The most abundant elements in the grape seed were K, P, Mg, S, Na, Fe, Ca, Zn, and K and P amounts of the grape seeds were reported to be between 6706.93 (MW) and 7089.33 (control) to 2764.27 (CO) and 2927.97 mg/kg (control), respectively. It is thought that it would be beneficial to add grape seeds to foods as an ingredient by taking into account these phytochemical components as a result of the applied heat treatment. graphical abstract Fullsize Image