The objective of this study is to evaluate the antioxidant, antiulcer, anti-inflammatory and analgesic activity of the aqueous extract of Angelica archangelica L., a medicinal plant of the traditional pharmacopoeia of Algeria. The aqueous extract showed a large amount of total polyphenols, tannins, chlorophyll a, b, carotenoids and a small amount of flavonoids with values of 80.16±14.3 mg EAG/g of extract, 3.12±2.01 mg EQ/g of extract, 226.10±4.50 mg EAT/g of extract, 6.10±50.62, 12.00±31.53 and 1.78±0.40 μg/mL respectively. In addition, the aqueous extract of A. archangelica showed a high ability to trap DPPH radical in with IC50 at 16.9±2.03μg/mL. However, the aqueous extract has a great protective effect against β-carotene degradation at 91.98±0.64% after 24 hours and significant ferrous ion chelation activity at46.2 ±1.53µg/mL. Furthermore, the anti-inflammatory activity was studied according to the protein denaturation inhibition method and, according to the results obtained, the extract of A. archangelica at concentrations of 250, 500 μg/mL and 1 mg/mL have ahigh antiinflammatory activity whose inhibition percentages are 78.85±5.31%, 86.65±2.70% and 89.89±0.58% respectively. The analgesic effect of the aqueous extract of A. archangelica, showed that the concentration 400 mg/mL has a greet abdominal cramps inhibitory effect in comparison with the concentration 200 mg/mL with a percentage of 98.28%. The antiulcer effect of the aqueous extract of A. archangelica was evaluated by the 70% ethanol-induced ulcer test. The results obtained reveal that the aqueous extract 200 and 400 mg/mL exerted a considerable effect of protecting the stomach at 86.55±3.51% and 82.82±2.18% respectively.

Purple basil is widely used medicinally and aromatically due to its essential oil properties, and it is a plant that stands out with its antibacterial, antimutagenic and antioxidant properties. It has been determined that purple basil has positive effects on health such as appetizing, insomnia, sputum, diuretical and antispasmodic. Purple basil contains high concentrations of anthocyanins and with these properties it stands out as a potential new source of stable red pigments for the food industry. In recent years, it has been seen that purple basil has been processed into different products such as tea and sherbet in order to benefit from its functional properties. With the processing of purple basil into different products, it is seen that the consumption of basil and basil products has increased by consumers. In this study, purple basil sherbet samples were concentrated at different voltage gradient values (14, 17 and 20 V/cm) under atmospheric conditions with ohmic heating up to 25% soluble solid content (SSC) and the changes in their rheological properties during the concentration process was investigated. The changes in the rheological properties of the purple basil samples were determined in the range of 1-148 s-1 shear rate values and measurement temperature was 25°C. The compatibility of different rheological models (Newton, Power-Law and Herschel-Bulkley) to the experimental data was statistically evaluated to determine the flow behavior index of the purple basil sherbet samples. It has been determined that the shear stress values increased as the shear rate values increased in all the process conditions. Similarly, at the same shear rate values, it was determined that the shear stress values increased as the SSC values increased. It has been determined that the best suitable rheological model was Herschel-Bulkley Model for all purple basil sherbet concentrates. It is thought that the results obtained will provide important data to the food and machinery industry for the installation of pilot and industrial scale ohmic heating systems.

The aim of this study is to contribute to the valorization of the cocoa bean varieties “Mercedes” and “Forastero” grown in Côte d’Ivoire. A comparative characterisation of phenolic compounds and minerals in the beans of the “Mercedes” and “Forastero” varieties from two major cocoa production areas of Côte d’Ivoire were determined. The phenolic compounds of cocoa beans were determined by high performance liquid chromatography (HPLC) and the minerals by atomic absorption spectrophotometer. The study showed that a significant difference at the 5% level was observed in the averages of minerals, cinnamic acid, protocatechic acid, quercetin, coumaric acid, rutin, ellagic acid, veratric acid, epicatechin, ferulic acid and naringenin. On the other hand, no significant difference at the 5% level was observed in the averages of arbutin, catechin, vanillic acid and caffeic acid in the bean kernels analysed in the Divo and Abengourou regions. The proportion of cinnamic acid is (6.18±0.63 mg/100g “Mercedes” Divo), that of ellagic acid is (18.48±0.44 mg/100g “Mercedes” Divo) and that of naringenin is (5.95±0.35 mg/100g “Mercedes” Divo). The amount of potassium is (7569.97±1.51 mg/kg “Forastero” of Abengourou) and that of iron is (179.9 ± 0.70 mg/Kg “Forastero” of Divo). The phenolic compounds and minerals in the cocoa bean samples analysed are highly correlated and rich in antioxidants. They would be beneficial for many biological functions. They can be recommended in pharmacology and cosmetics to fight against oxidative stress and cardiovascular diseases.

In the study; fruit skin color parameters, fruit flesh firmness and total soluable solid (TSS) ratios, as well as total acidity, total phenolic substance, total monomeric anth°Cyanin amounts and total antioxidant capacity were determined. After the fruits were harvested, they were immersed in three different doses (0-2-4%) of calcium chloride (CaCl2) solution for 5 minutes. The fruits removed from the solution were kept to dry. The fruits were stored for 14 days in a cold store with a temperature of 1-2°C and a relative humidity of 90±5%. Before the storage and on the 7th and 14th days of storage, the fruits samples were taken and kept on the shelves in the rooms with a temperature of 21±1°C and a relative humidity of 60±5%for 3 days. Measurements and analyses of fruit quality parameters were made in the samples taken from the fruits that were kept on the shelf for three days. As a result of the study, it was determined that 4%CaCl2 application was effective in maintaining fruit flesh firmness. In fruits kept on the shelf for 3 days after 14 days of storage, SSC of 4%CaCl2 treatment was found to be higher than the control treatment. Compared to the control, 4%CaCl2 caused a significant increase in the total phenol content. The highest total monomeric anth°Cyanin content and total antioxidant capacity was determined in the control treatment. While there were no significant changes in L* values between treatments, a* and b* values were found to be higher in 2%CaCl2 treatment. In the light of the data obtained, it was concluded that 4%CaCl2 application had a positive effect on the shelf life of strawberry fruits.

Yeast cells are carriers with great potential for encapsulation of both hydrophobic and hydrophilic compounds, due to protection from external environmental influences, controlled release, biocompatibility and biodegradability. The promising research results on the encapsulation of bioactive substances in the recent past promise a bright future in many fields such as agriculture, medicine and cosmetics, including functional food. The significant decrease in the stability of many bioactive compounds due to environmental conditions (heat, humidity, oxygen, etc.) has revealed the necessity of preserving the stability of these types of compounds by encapsulation process. After the recognition of yeast cells as suitable carriers for water-soluble flavor encapsulation, the possibilities of using various yeasts, especially Saccharomyces cerevisiae, in the encapsulation of various oils, vitamins, flavors and some phenolic compounds have been the subject of various scientific studies. The fact that the encapsulation process using yeast cells offers some advantages compared to other encapsulation methods has made the use of yeast cells in the encapsulation process very popular and there has been an increase in studies conducted in recent years. In this study, various scientific studies on the possibilities and effectiveness of the use of yeast cells in the encapsulation of various structures, especially various bioactive compounds, have been reviewed.

EXPO, which is used as the abbreviation of the word 'exposition', which means 'World Exhibition' or 'World's Fair' in English; It is a global event that has been organized around the world since the 19th century and aims to promote the city and country in which it is held in the national and international arena, raise awareness, educate the public, share innovations, produce, support development and encourage cooperation. Our country participated in this event for the first time with the 1851 London Expo Organization during the Ottoman Empire Period. It was hosted for the first time with the Expo Organization held in Antalya in 2016, and it is the host country for the second time with the Expo organization held in Hatay on April 1, 2022. Expo 2021 Hatay, whose full name is 'International Horticulture Fair Hatay, Turkey 2021'; It was accredited as a Class B international Expo by the International Association of Horticultural Producers (AIPH) on January 23, 2017 and registered according to the decision of the AIPH Board of Directors. Within the scope of this study, the economic, cultural and environmental effects of the EXPO'21 Hatay organization, which is a very important tool for the national branding and development of Hatay, were evaluated, and suggestions were made about the correct reuse of the fairgrounds and their sustainability after the organization was over.

The aim of this study was to reveal the effect of whey powder (WP) supplementation on chemical composition, silage fermentation, in vivo digestibility and net energy lactation (NEL) value of high dry matter (DM) alfalfa silage (Haylage). Alfalfa treated with different doses WP (0, 2, and 4%) were ensiled in plastic cans for 60 days. Nine Kıvırcık rams were used to estimated digestibilities of haylages in 3x3 Latin Square design with fifteen days experimental period. According to the results, the addition of WP significantly increased the DM of alfalfa haylage compared to the control whereas decreased ether extract, crude protein and crude ash. But, cell wall fraction rates of all groups were similar. Relative feed value and physical characteristics other than color improved in WP supplemented groups, and lactic acid rates increased in these groups. In terms of silo acids, the best values were found in the group with 4% WP. On the other hand, the addition of WP increased the organic matter digestibility of haylages, however the effect on other in vivo digestibility of crude protein, crude fiber, nitrogen free extract and neutral detergent fiber was insignificant. Moreover, total digestible nutrients (TDN) and NEL values of haylages were found to be improved with the addition of WP. As a result, it was concluded that in order to obtain quality haylage in the ensiling of high DM and long chopped alfalfa, WP generally can be used as an alternative source of carbohydrates and a 4% whey powder dose can be recommended in the production of haylage especially in the sense of improving silage fermentation.

Poor germination and suboptimal seedling growth constitute as prime factors in lowering the achene yield and seed oil content of sunflower (Helianthus annuus L.), while chemo-priming with micronutrients might serve as a biological viable strategy provided source and dose optimization are performed. A trial was executed to appraise the comparative impact of seed priming with different doses of micronutrients like boron (B) and zinc (Zn) on sunflower germination and seedling growth traits of sunflower. The experiment was comprised of six treatments of B (0, 0.2, 0.4, 0.8, 1.6, 3.20 ppm) and Zn (0, 4, 8, 12, 16 and 20 mM) each, while seed germination, root and seedling growth related traits were taken as experimental variables. The results revealed that all treatments remained ineffective regarding seed germination and seed vigour of sunflower, while B and Zn doses of 0.2 ppm and 12 mM respectively, enhanced seedling emergence rate and vigour. The Zn (8 mM) significantly improved root length along with their fresh and dry weights, while all doses of B imparted antagonistic effects on root attributes. Likewise, Zn (8 mM) remained superior for shoot length, fresh and dry weights, while higher doses of B remained contra-productive for shoot growth of sunflower.

Mechanical properties provide information to design and develop suitable machines (equipment) for processing, transporting, and conveying chestnuts. Four chestnut cultivars that have not been studied before were investigated in the study carried out for this purpose. Some engineering properties of Macit 55, Akyüz, Ali Nihat, and Bouche de Betizac chestnut cultivars were determined and compared. The mechanical properties were determined by rupture force, rupture energy, deformation, and firmness values. The friction coefficients of chestnut varieties on a galvanized sheet, stainless steel, and rubber surfaces were investigated. Mechanical properties were determined using a Universal Testing Machine. The values obtained from the samples were obtained by compression between the parallel plate along the X, Y, and Z axes. For the static friction coefficient, while the galvanized sheet surface had the lowest value (0.145), the rubber surface had the highest value (0.212). For rupture forces, the force required to break the chestnut at the Z loading axis position (714.09 N) was higher than the required force at the Y loading axis position (396.35 N) of the fruit.

Tea is a popular beverage with potential health benefits for those who consume it regularly. Tea products with health claims require scientific evidence based on clinical trials with generally accepted scientific data and newly developed scientific data. Tea products have been labelled FOSHU in Japan, claiming to reduce body fat and cardiovascular risk. In The USA, health claims on tea cannot be recommended and categorized as Qualified Health Claims. In Europe, health claims for tea still required further research to provide accepted scientific data. This review aims to explain the position of tea products based on the perspective of the regulatory framework of food health claims in the different official agencies in the United States, Europe, and Japan.