Research was conducted to examining the effects of harvest periods on root yield, essential oil content, resinoid content and essential oil composition of Iris species. Iris germanica field in Kuyucak town of Isparta which plant 3 years were constituted in 2016 year as three replications plots according to randomized block experimental design. Harvest was made in the middle each month from April to September (6 periods). Number of rhizomes weight, fresh rhizome yield, dry rhizome yield, essential oil ratio, resinoid ratio and composition in the Iris germanica were determined. In the study, differences between rhizome yield and examining characteristics of Iris germanica according to harvesting periods were statistically significant. Number of rhizomes varied between 3.27-6.47 per plant, rhizome weight 85.55-186.52 g per plant, fresh rhizome yield 972.8-1651.2 kg da-1, dry rhizome yield 212.33-457.50 kg da-1, essential oil and resinoid ratio of rhizome obtained after harvest 0.057-0.076%, 8.00-10.57% essential oil and resinoid ratio in stored rhizomes 0.10-0.14%, 6.95-10.45%, respectively. Rate of α-iron and ɣ-iron components that determine to qualities in essential oil of Iris rhizomes in after harvest varied between 16.1-27.7% and 23.4-50.8% and 29.4-31.2% and 55.2-59% in the essential oil stored rhizomes of Iris germanica, respectively.

The aim of this study was to evaluate the chemical composition and mineral bioavailability of T. tetraptera fruit pulp, an aromatic wild edible plant, using standard methods. The pulp were extracted from mature dried fruits obtained from plants at Awabo (5°30’14.2”N and 4°01’30.6”W) and Loviguié villages (5°48’24.5’’N and 4°20’15.8”W), all in south-eastern Côte d’Ivoire. The results of chemical analysis revealed that T. tetraptera fruit pulp contains carbohydrates (63.73±0.51%), crude protein (7.01±0.66%), crude fat (1.18±0.01%), ash (5.38±0.18%), fibre (11.78±0.02%), moisture (40.52±0.18%) and an energy value of 254.74±0.15 kcal/100g. Besides, the results showed a relative high amount of vitamin A (2.11±0.02%) and vitamin B9 (261.78±0.01 µg/100g) while vitamin E, B1 and B2 in trace concentration. Otherwise, the phytochemical analysis (mg/100g) based on dry weight revealed an appreciable amount of total phenol (2407.10±8.36), flavonoids (14.29±0.56), tannins (55.11±0.44), catechin (392.93±1.01) and also carotenoids (108.19±7.42 µg/100g). Organic acids profile (mg/100mL) showed citric acid (175.06±0.02) and salicylic acid (109.85±0.01) as major organic acids. Mineral composition (mg/100g) on dry weight basis revealed that potassium (1303.67±0.58) is the most abundant followed by phosphorus (303.33±5.77), calcium (187.33±0.58) and magnesium (141.33±0.57). Furthermore, the Phytates:Zn, Phytates:Ca, Oxalates:Ca and Phytates*Ca:Zn molar ratios recorded were all below than recommended threshold values, implying a bioavailability of zinc and calcium. These data indicate that the pulp of this fruit could be a good source of ingredient for both medicine and food industries in production.

Sun dried (T. fasciata) was stored with airtight polyethylene bags at room temperature to investigate the changes in physical, chemical, microbiological and sensory characteristics for 90 days. Sensory and physical (water reconstitution, pH) characteristics of dried T. fasciata showed that the product was acceptable up to 60 days of storage. Moisture content of T. fasciata was significantly increased from 15.06% to 17.80% during the storage period. No significant difference was observed in protein, lipid and ash content on dry matter basis during storage. However, amount of lipids of the dried fish was slightly decreased with the increasing of storage time. The pH value of dried T. fasciata was decreased significantly from 6.51 to 5.94 during the storage period. The peroxide value was increased from 13.84 to 27.87 meq/Kg of lipid. Similarly, acid value and conjugated diene of the lipids were increased significantly, and this result suggested that lipid oxidation occurred over this period of time. Microbial load was also increased from 1.13 to 8.37 log CFU/g with the increasing of storage time. Results of this study showed that the product was oxidized marginally during the storage period and suitable for human consumption up to 60 days.

Molasses, which is a traditional food substance obtained by boiling the fruit with local procedures and is abundantly eaten by Turkish people, are commonly produced from grapes. Zile, which is county of Tokat city placed in Central Black Sea region, is famous with molasses in Turkey. A special soil called as molasses soil containing CaO is added into to molasses in order to resolve acidification during production process. The purpose of this study is to determine the element concentration levels in grabe molasses soil samples collected from Zile by using energy dispersive X-ray fluorescence spectrometry (EDXRF). For this purpose, thirty-eight elements and eleven oxides were detected in molasses soil samples. The average concentrations of six major oxides (MgO, Al2O3, SiO2, K2O, CaO and Fe2O3) were found as 1.58%, 7.96%, 17.01%, 1.01%, 30.52% and 8.72%, respectively. Also, the average concentrations of three minor (Na2O, P2O5 ,TiO2) and two trace (SO3, MnO) oxides were found as 0.96%, 0.12%, 0.95% and 0.04%, 0.1%, respectively.

Turmeric (Curcuma longa Linn.) is widely recognized for its medicinal properties; however, the potential of Nepalese turmeric varieties, specifically Kapurkot Haledo 1 (KK1), Kapurkot Haledo-2 (KK2), and Sugandha, remains underexplored, particularly in relation to their processing outcomes and quality characteristics. This study aimed to evaluate the effects of different blanching methods on these varieties' quality traits. Using a Completely Randomized Design (CRD), the experiment tested three blanching treatments: distilled water boiling (DWB), alkaline water boiling (AWB), and a control, with nine treatment combinations, each replicated four times. Statistical analysis showed that KK2 had the highest dry recovery percentage (23.51%), with DWB proving more effective than AWB. KK1 exhibited the most significant length shrinkage, whereas KK2 treated with AWB showed the least. In terms of diameter, KK1 and Sugandha showed the highest shrinkage, while KK2 treated with AWB demonstrated minimal shrinkage. For color quality, KK1 received the highest color score (6.75), followed by Sugandha and KK2, with AWB generally enhancing color ratings across the varieties. Significant interactions between turmeric variety and blanching method were observed. Specifically, KK1 with DWB achieved the highest dry recovery, similar to KK2 under AWB treatment. Additionally, Sugandha treated with AWB showed the least length shrinkage, and KK2 exhibited the lowest diameter shrinkage under both control and AWB treatments. Regarding oil content, KK1 and Sugandha retained the highest levels under control conditions, while KK2 with AWB showed the lowest ash content and the highest curcumin concentration in the control group. In summary, the findings suggest that the combination of KK2 with AWB or DWB yields optimal outcomes across multiple quality parameters, underscoring the effectiveness of these blanching methods as post-harvest processing techniques for enhancing the quality of Nepalese turmeric.

The chemical composition of propolis from Aegean Uşak (Balcıdamı and Kaşbelen), Afyon ( Emirdağ and Dinar), Manisa (Salihli and Kula), Denizli (Merkez and Çivril), Muğla (Milas and Merkez), İzmir (Kemalpaşa and Menemen), Aydın (Söke and Kuşadası) and Kütahya (Hisarcık and Tavşanlı) was studied in order to determine the major compounds by using GC-MS. In this study, 8 % ethanol extract of propolis prepared by mixing 920 ml of 70 % ethanol and 80 g of propolis was used. Chemical analysis of propolis extracts indicated that the propolis samples had high concentrations of the aromatic acids, esters and other derivatives which are responsible for the antibacterial, antifungal, antiviral, anti-inflammatory and anti-cancer properties of propolis such as benzyl cinnamate, methyl cinnamate, caffeic acid, cinnamyl cinnamate and cinnamoylglcine besides the most common compounds as fatty acid, terpenoids, esters, alcohols hydrocarbons and aromatic acids. Also, in this research the antifungal effects of 7 concentrations (6.25, 12.5, 25, 50 ppm) of propolis ethanol extract (PEE) against Fusarium oxysporum was investigated in vitro conditions. Propolis was mixed alone or in combination with potato dextrose agar (PDA) medium at various concentrations. The results indicated that the mycelial growth of the tested fungi decreased with each increase in PEE concentrations. Propolis extract collected from Muğla province showed 77.81% antifungal effect against Fusarium oxysporum at the highest concentration (50 ppm). The lowest antifungal effect (64.52%) against the pathogen was detected in the propolis extract collected from Denizli province.

Sun dried (T. fasciata) was stored with airtight polyethylene bags at room temperature to investigate the changes in physical, chemical, microbiological and sensory characteristics for 90 days. Sensory and physical (water reconstitution, pH) characteristics of dried T. fasciata showed that the product was acceptable up to 60 days of storage. Moisture content of T. fasciata was significantly increased from 15.06% to 17.80% during the storage period. No significant difference was observed in protein, lipid and ash content on dry matter basis during storage. However, amount of lipids of the dried fish was slightly decreased with the increasing of storage time. The pH value of dried T. fasciata was decreased significantly from 6.51 to 5.94 during the storage period. The peroxide value was increased from 13.84 to 27.87 meq/Kg of lipid. Similarly, acid value and conjugated diene of the lipids were increased significantly, and this result suggested that lipid oxidation occurred over this period of time. Microbial load was also increased from 1.13 to 8.37 log CFU/g with the increasing of storage time. Results of this study showed that the product was oxidized marginally during the storage period and suitable for human consumption up to 60 days.

The aim of this study was to evaluate the chemical composition and mineral bioavailability of T. tetraptera fruit pulp, an aromatic wild edible plant, using standard methods. The pulp were extracted from mature dried fruits obtained from plants at Awabo (5°30’14.2”N and 4°01’30.6”W) and Loviguié villages (5°48’24.5’’N and 4°20’15.8”W), all in south-eastern Côte d’Ivoire. The results of chemical analysis revealed that T. tetraptera fruit pulp contains carbohydrates (63.73±0.51%), crude protein (7.01±0.66%), crude fat (1.18±0.01%), ash (5.38±0.18%), fibre (11.78±0.02%), moisture (40.52±0.18%) and an energy value of 254.74±0.15 kcal/100g. Besides, the results showed a relative high amount of vitamin A (2.11±0.02%) and vitamin B9 (261.78±0.01 µg/100g) while vitamin E, B1 and B2 in trace concentration. Otherwise, the phytochemical analysis (mg/100g) based on dry weight revealed an appreciable amount of total phenol (2407.10±8.36), flavonoids (14.29±0.56), tannins (55.11±0.44), catechin (392.93±1.01) and also carotenoids (108.19±7.42 µg/100g). Organic acids profile (mg/100mL) showed citric acid (175.06±0.02) and salicylic acid (109.85±0.01) as major organic acids. Mineral composition (mg/100g) on dry weight basis revealed that potassium (1303.67±0.58) is the most abundant followed by phosphorus (303.33±5.77), calcium (187.33±0.58) and magnesium (141.33±0.57). Furthermore, the Phytates:Zn, Phytates:Ca, Oxalates:Ca and Phytates*Ca:Zn molar ratios recorded were all below than recommended threshold values, implying a bioavailability of zinc and calcium. These data indicate that the pulp of this fruit could be a good source of ingredient for both medicine and food industries in production.

Lupin seeds of genetically improved cultivar (Golo) were subjected to different processing methods and investigated according to anti-nutritional factors content and protein quality. Results showed that tannin content of raw seeds was significantly increased in sprouted and debittered seeds before and after boiling but in fermented seeds it declined significantly. Phytate content was significantly decreased in all processed seeds with a significant reduction observed in germinated seeds. The reduction in Phytate as a result of processing was accompanied by a significant improvement in protein digestibility. The protein content of lupin seeds decreased in sprouted seeds and increased in fermented and debittered ones. Boiling of the seeds even the sprouted ones significantly increased the protein content compared to raw lupin seeds. In raw lupin seeds, globulins comprised the major fraction followed by glutelin. Debittered seeds characterized by high glutelin, fermented are characterized by high globulin while germinated characterized by both fractions. Most of the amino acids level was increased after processing of the seeds.

Lupin seeds of genetically improved cultivar (Golo) were subjected to different processing methods and investigated according to anti-nutritional factors content and protein quality. Results showed that tannin content of raw seeds was significantly increased in sprouted and debittered seeds before and after boiling but in fermented seeds it declined significantly. Phytate content was significantly decreased in all processed seeds with a significant reduction observed in germinated seeds. The reduction in Phytate as a result of processing was accompanied by a significant improvement in protein digestibility. The protein content of lupin seeds decreased in sprouted seeds and increased in fermented and debittered ones. Boiling of the seeds even the sprouted ones significantly increased the protein content compared to raw lupin seeds. In raw lupin seeds, globulins comprised the major fraction followed by glutelin. Debittered seeds characterized by high glutelin, fermented are characterized by high globulin while germinated characterized by both fractions. Most of the amino acids level was increased after processing of the seeds.