The common name for Viburnum opulus in Türkiye is "gilaburu". Despite its bitter and acrid taste, it is consumed as fruit juice or products such as jam, marmalade, jelly. They have antioxidant properties as they contain high levels of phytocompounds such as anthocyanin, phenolics, triterpenoids and vitamins. In the study, the fruits of V. opulus grown in Sivas, Kayseri and Yozgat villages were found to contain palmitic acid (C 16:0), oleic acid (C 18:1), linoleic acid (C 18:2), myristic acid (C 14:0), palmitoleic acid (C 16:1), stearic acid (C 18:0), heptadesanoic acid (C17:1), eicosenoic acid (C 20:1), eicosadienoic acid (C 20:2), lauric acid (C 12: 0), margaric acid (C 17:0), pentadecanoic acid (C 15:0), caprylic acid (C 8:0) and gincoloic acid (C 15:1) were examined. In the study, it was observed that the dominant fatty acids were palmitic acid (C 16:0), oleic acid (C 18:1) and linoleic acid (C 18:2). Similarly, in the examples, lauric acid (C 12:0), margaric acid (C 17:0), pentadecanoic acid (C 15:0), caprylic acid (C 8:0) and gincoloic acid (C 15:1) found in trace amounts.

Rosehip fruit, which is widely and naturally grown in many European countries as well as in Rosehip fruit, which is widely used in Turkey as well as in European countries and grows naturally, is a very rich species in terms of vitamin C value. Due to its benefits to human health, its consumption is increasing and its use in different forms is becoming widespread. In this study, the colour, effective diffusion-activation energy, phytochemical properties and thin-layer drying patterns of rosehip fruit of the ‘Yıldız’ variety were investigated after drying in a convective dryer at different temperatures (40, 50, 60 and 70°C). In the study, it was determined that 70°C temperature was statistically more suitable in terms of measured and calculated colour values. It has been determined that the effective diffusion value is affected by the drying temperature and the increase in temperature also increases the effective diffusion value. It has been determined that the effective diffusion value varies between 1.35×10-7-5.92×10-6 m2/sec. The activation energy value of dried rosehip samples was calculated as 69,41 kJ/mol. When the chemical analysis values were examined, when the SÇKM, total phenolic, total antioxidant substance and vitamin C values were evaluated together, it was found that the most appropriate drying temperature was 70°C statistically. Among all drying models, Midilli-Küçük and Yağcıoğlu models (R2: 0.9999) estimated the drying data best.

Lemna minor L. is an aquatic plant that is resistant to hard conditions, is a fast growing, rapidly multiplying vascular floating macrophyte, and is widely distributed in wetlands in our country and around the world. Lemna minor L., also known as duckweed, contains essential nutrients such as proteins, carbohydrates and fats, as well as various secondary metabolites that are beneficial for humans. Therefore, it is a remarkable source of alternative food. In addition to its traditional medical use, it is thought that taking into account in the development of herbal medicines and cosmetics today in the light of scientific studies will be beneficial in terms of developing value-added products and bringing them into the economy. In this review, studies and articles on the usability of Lemna minor L. in the field of health and nutrition are reviewed and presented with an overview.

Verticillium wilt disease in cotton is a soil-borne disease that causes significant yield losses, and it is therefore important to identify disease-resistant genotypes. Current study was carried out in the experimental field of the Faculty of Agriculture, Dicle University (Diyarbakir) in the year 2020 to determine the tolerance levels of some cotton genotypes which contain different characteristics to wilt disease (Verticillium dahliae Kleb.). The experiment area has been naturally infected with Verticillium wilt pathogens. A total of 124 cotton genotypes, including four controls (DP-499, Edessa, ST-468, ES-1), were arranged in five blocks according to the Augmented Design. The indices of stem cross-section and the leaf-disease severity were found significant. The leaf-disease severity varied between 0.12-3.09 at 50-60 % at boll opening period, whilst stem cross-section values ranged between 0.36-2.30. Moreover, a positive correlation was found between the indices. In conclusion, G7, G12, G21, G22, G23, G41, G51, G55, and G101 were determined as tolerant genotypes to Verticillium wilt in terms of examining two parameters.

‘Lafun” was enriched with soy protein supplements (curd or residue) during the mashing before drying at 10%. The amino acid result indicated that enrichment improved the amino acids contents as well as the protein quality of the products. While enrichment generally improved the mineral element composition, enrichment with the residue significantly improved the mineral composition when compared to enrichment curd. That the products were hygienically produced was confirmed by the non-detection of heavy metals which may suggest it safety for human consumption. Condensed tannins, phytate, oxalate, hydrogen cyanide and trypsin inhibitor were tested as possible anti-nutritional factors in the product and the values obtained were within safe level and correlated with those reported in previous or similar studies. It was concluded that enrichment with soy curd/residue is a safe and viable means to improve the nutritional benefits derivable from “Lafun” especially for those that ‘Lafun” is a major staple.

This study was carried out to determine the effect of adding ginger powder at different levels (0.0, 0.5, 1.0, 2.0%) to the ration on performance, blood parameters and meat quality characteristics of male Japanese quails. 48 male Japanese quail (Coturnix coturnix Japonica) at 28 days of age were used in the study. The experiment was carried out for 21 days in 4 replications in a quail cage with 12 male Japanese quails in each of 4 treatment groups consisting of rations containing different levels of ginger powder. At the end of the experiment, the effects of adding different levels of ginger powder to male quail diets on the performance and serum parameters studied were statistically insignificant. Pre breast L*, a* and b*, thigh meat colours a* and b* values were not significantly affected by the treatments. However, pre-thigh L* values were significantly lower in the group fed with 2.0% ginger powder compared to the group fed with 0.5% and 1.0% ginger powder. Post breast b* value of the group containing 2.0% ginger powder in the diet was significantly higher than that of the group containing 0.5% and 1.0% ginger powder. It was observed the treatment group containing 2.0% ginger powder significantly decreased the pH value and TBA (thiobarbituric acid number) values at the breast meats when compared to the control group and the treatment group containing 0.5% ginger powder. According to the result of the study, it was observed that the addition of ginger powder to male quail rations did not affect performance and serum parameters, but the use of ginger powder at the level of 2.0% in the diet improved some meat quality characteristics.

In this research, fresh green peppers were dried in a kitchen microwave oven at 600W, 700W and 800W. The drying curves of the study were compared with 5 different thin layer drying models in the literature. The changes in the moisture values of the samples against time were expressed graphically. R2, χ2 and RMSE values were used to determine the most suitable model for dried green peppers. Color values of fresh and dried peppers were determined. It was found that the L* and b* values of the dried peppers were lower, and the a* value was higher than the fresh green peppers. In addition, the rehydration rate of dried peppers was calculated. It was determined that the rehydration ability of the peppers decreased as the applied microwave power increased. For this reason, it was found that the peppers with the highest rehydration rate were those dried with 600W. Also, it was found that the most suitable model for all microwave powers among the five drying models was the Logarithmic drying model. It was calculated that the R2 values of the drying models ranged between 0.830-0.999, χ2 values between 0.0001- 0.4684 and RMSE values between 0.0014-0.6121. It was determined that the highest R2 (0.997-0.999), the lowest χ2 (0.0001-0.0002) values, and the lowest RMSE (0.0014-0.0035) values for all microwave powers belong to the Logarithmic drying model.

Listeria monocytogenes is a foodborne pathogen frequently isolated from food that causes different public health problems. In recent years, antibiotic resistance of pathogens has become an important problem affecting human health. For this reason, it is crucial to develop an alternative to antibiotics. Thus, the antibacterial effects of herbal extracts and essential oils are frequently investigated. In this article, the antibacterial activity of extracts obtained from 16 different herbs using ethanol, chloroform, acetone, and distilled water was evaluated against L. monocytogenes strains. The extract showing the highest antibacterial effect against L. monocytogenes was St. John’s Wort extracted in ethanol (31.72 ±0.52 mm). In addition, Myrtus leaf extracted in ethanol (27.2 ±0.52 mm) and St. John’s Wort extracted in acetone (25.6 ±0.52 mm) showed a high antibacterial effect against L. monocytogenes compared to other extracts. In the study, the solvent ethanol in which St. John’s Wort and Myrtus leaf were extracted showed the highest antibacterial activity. In contrast, the solvent that rosemary extract showed the highest antibacterial effect was acetone. However, the most antibacterial herb extracted in distilled water was peppermint (7.03 ±0.52 mm). The extracts of marjoram and yarrow did not show any antibacterial effect in any solvent used in the study. In conclusion, more studies are needed to determine the antibacterial effects of herbal extracts against pathogens in foods and their use.

In this study, the antioxidant activity values of infusions at different temperatures of the commercially sold rosehip tea bag. To determine the effect of different infusion temperatures on antioxidant activity, 7 different temperatures (0, 15, 30, 45, 60, 75, 90°C) also including cold infusions temperatures were selected. Infusions of the rosehip tea bags were prepared with packaged drinking water for 5 minutes (recommended time in tea bag packaging) at these temperatures. Antioxidant activity values of the infused extracts were determined by antioxidant activity determination methods: TPC (Total Phenolic Compound), CUPRAC (Cu (II) Ion Reducing Antioxidant Capacity), FRAP (Iron (III) Ion Reducing Antioxidant Power) and ABTS•+ (2.2-azinobis- (3-ethylbenzothiazoline-6-sulphonic acid)) radical scavenging assay. According to the results obtained by the antioxidant determination methods, the highest and lowest activity values for TPC, FRAP and ABTS were measured at 90°C and 0°C, respectively, and a positive correlation was found between temperature and antioxidant activity values. Contrary to the activity values determined in these methods, in the CUPRAC method, the highest and the lowest activity value was measured at 45°C and 90 °C, respectively. As determined in the CUPRAC method, infusions of rosehip tea at low temperatures may provide an advantage in terms of the solubility of some phenolics that can be denatured at high temperatures. In addition, rosehip tea infusions at lower temperatures will contribute to lower energy costs.

Bovine and caprine mastitis is a dreadful bacterial disease that drastically lowers milk production, and presently it is spreading as an endemic pathogen throughout the world, including Bangladesh. Moreover, mastitis is the main impediment to Bangladesh’s tremendously rising milk-related industry and general livestock economy. Therefore, the aim of this study is to demonstrate the overall prevalence of clinical and sub-clinical mastitis in both dairy cows and goats. It is the foremost meta-analysis study regarding mastitis prevalence in Bangladesh and the study gathered the articles from the electronic database on the topic bovine and caprine mastitis published between January 2005 and November 2020. Finally, 33 articles were selected for estimating the overall prevalence rate of mastitis in ruminant (cow and goat) via random effect model estimation. Analyzing the result, the study found 43.0% (95% Cl: 37.0 - 50.0%) and 31.0% (95% Cl: 15.0 - 47.0%) prevalence rate in dairy cattle and goat. Statistically, the occurrence rate in Bangladesh is significantly higher than other countries. Although many studies showed the seroprevalence across different districts, this study demonstrates the aggregate incidence rates across Bangladesh as a whole. This paper may also serve as a reference point for the implementation of any control strategy of mastitis in Bangladesh.