In this study, it was aimed to determine some element contents and some quality properties and to compare these parameters at each stage in the chemically refining process of crude corn oil. Color (lovibond tintometer), free fatty acidity, peroxide values and fatty acid compositions were determined in the samples of corn oil taken from consecutive stages of chemically refining. Also, the content of elements (Na, Mg, K, Ca, Fe, Pb, Cd, Ni, Mn, Zn, Co, Cr, P, Cu) was analyzed, by using inductively-coupled plasma-mass spectrometry (ICP-MS) and inductively-coupled plasma-optical emission spectrometry (ICP-OES) after microwave digestion. The color (Lovibond tintometer), free fatty acidity and peroxide values in the chemically refining process varied between 2.7-16, %0.09-2.12, 10.95-1.08 mEqO2/kg, respectively. Oleic, linoleic and linolenic acid contents changed between 30.486-30.580%, 54.339-54.703% and 0.972-0.993%, respectively, in the chemically refining stages. While no trans fatty acids detected in crude corn oil and after degumming-neutralization step, very low amount of trans oleic acid (0.040%) and total trans linoleic acid (0.132%) was detected in bleached corn oil. The total trans fatty acid content little more increased in the last stage of the chemically refining. However, total trans fatty acid content of refined corn oil was < 0.3%. It was clearly seen that Na, Mg, K, P, Ca, Mn, Fe, Pb, Ni, Cr, Cu element contents decreased significantly at the end of the chemically refining process. Although Cd, Co and Zn elements were determined in crude corn oil, these elements were not detected in the refined corn oil. The results obtained showed that the chemically refining process effected some of the quality properties of corn oil and especially the changes in the element contents.

In this study, it was aimed to determine some element contents and some quality properties and to compare these parameters at each stage in the chemically refining process of crude corn oil. Color (lovibond tintometer), free fatty acidity, peroxide values and fatty acid compositions were determined in the samples of corn oil taken from consecutive stages of chemically refining. Also, the content of elements (Na, Mg, K, Ca, Fe, Pb, Cd, Ni, Mn, Zn, Co, Cr, P, Cu) was analyzed, by using inductively-coupled plasma-mass spectrometry (ICP-MS) and inductively-coupled plasma-optical emission spectrometry (ICP-OES) after microwave digestion. The color (Lovibond tintometer), free fatty acidity and peroxide values in the chemically refining process varied between 2.7-16, %0.09-2.12, 10.95-1.08 mEqO2/kg, respectively. Oleic, linoleic and linolenic acid contents changed between 30.486-30.580%, 54.339-54.703% and 0.972-0.993%, respectively, in the chemically refining stages. While no trans fatty acids detected in crude corn oil and after degumming-neutralization step, very low amount of trans oleic acid (0.040%) and total trans linoleic acid (0.132%) was detected in bleached corn oil. The total trans fatty acid content little more increased in the last stage of the chemically refining. However, total trans fatty acid content of refined corn oil was < 0.3%. It was clearly seen that Na, Mg, K, P, Ca, Mn, Fe, Pb, Ni, Cr, Cu element contents decreased significantly at the end of the chemically refining process. Although Cd, Co and Zn elements were determined in crude corn oil, these elements were not detected in the refined corn oil. The results obtained showed that the chemically refining process effected some of the quality properties of corn oil and especially the changes in the element contents.

Study on toxigenic mycoflora and potential mitigation effect of Christmas Melon (Laganaria Breviflorus) extract in unpolished rice sold in Abeokuta Ogun state of Nigeria was carried out. Unpolished rice gotten from markets in Abeokuta were aseptically transported to the laboratory, serial dilution to reduce the fungal load was carried out and were plated on Potato Dextrose Agar (PDA) and Methyl Red Dessicated Coconut Agar (MRDCA) respectively. Microscopy, macroscopy, toxigenicity test and inhibition studies with the peeled and unpeeled fruit of Laganaria breviflorus fermented for seven days was carried out. Results reveal the predominance of Aspergillus as the major genera, specifically, A. niger, A.flavus, A. parasiticus, A. fumigatus, A. terreus, A. nidulans. Other fungi genera isolated include Penicillium, F`usarium, Mucor, Alternaria and Rhizopus . Of the 11 fungi genera isolated, 9 were toxigenic of which the zones of inhibition of unpeeled whole fruit extract of Laganaria breviflorus range from (3 - 28mm) where A. nidulans shows the highest susceptibility to the whole fruit extract of Laganaria breviflorus while the zone of inhibition of peeled fruit extract of Laganaria breviflorus ranges from (3 - 22mm) where A. parasiticus, Fusarium specie and P.chrysogenum showed the highest susceptibility . As the day progresses the zone of inhibition becomes wider. Unpeeled LB extract exhibited more zones of inhibition than the peeled LB extract. Laganaria breviflorus fruit extracts in the study demonstrates a potential in reducing toxigenic fungi, consequently a means to reducing mycotoxins in staple foods in Nigeria.

Food fraudulent activities have become a serious issue over the world recently. Seafood products have trading and profitable potential in Turkey owing to the abundance of fisheries and other species. While morphological features are commonly used for species identification in raw seafood products, this identification does not meet the correct classification in cryptic species and processed seafood products. Molecular techniques have been utilized for species authentication in processed seafood items successfully. In this study, the effect of different processing techniques on the DNA quality and DNA degradation isolated from raw and processed anchovy was investigated. Anchovy is one of the important species in both fisheries activities and processing and consumption in Turkey. For this aim, DNA was isolated from processed anchovy groups and un-processed anchovy groups as control by the same extraction methods and the quality of DNA was compared among the groups. The most common processing techniques, frying, baking, smoking, roasting, baking and grilling were applied to anchovy. The results revealed that not only different thermal processing but also treatment with acid and salt cause DNA degradation and quality loss of DNA parameters which are essential for authentication of species and traceability for public health.

Gelatin origin determination has been a crucial issue with respect to religion and health concerns. It is necessary to analyze the origin of gelatin with reliable methods to ensure not only consumer choices but also safety and legal requirements such as labeling. There are many analytical methods developed for detection and/or quantification of gelatin from different sources including bovine, porcine and piscine. These analytical methods can be divided into physicochemical, chromatographic, immunochemical, spectroscopic and molecular methods. Moreover, computational methods have been used in some cases consecutively to ensure sensitivity of the analytical methods. Every method has different advantages and limitations due to their own principles, applied food matrix and process conditions of material. The present review intends to give insight into novel analytical methods and perspectives that have been developed to differentiate porcine, bovine and piscine gelatins and to establish their authenticity. Almost every method can be succeeded in origin determination; however, it is a matter of sensitivity in that some researches fail to ensure sufficient differentiation.

While nanotechnology is widely applied in diverse fields like agriculture, biochemistry, and medicine, it remains a rapidly advancing discipline that introduces more complex applications in food systems compared to traditional technologies. The rapid advancement of nanotechnology has brought significant changes to multiple aspects of food science, including processing, packaging, storage, transportation, functionality, and safety. Various nanostructured materials, ranging from inorganic metals, metal oxides, and their composites to bioactive agents incorporated into organic nanoparticles, have been employed within the food industry. Regardless of the substantial advantages of nanotechnology, there are growing concerns about its use, mainly related to the potential accumulation of nanostructured materials in the human body and the environment, leading to various health and safety risks. Therefore, it is crucial to consider safety and health concerns and adhere to regulatory policies while manufacturing, processing, intelligent packaging, and consuming nano-enhanced food products. This review aims to provide a fundamental understanding of nanotechnology applications in food packaging and processing industries while identifying prospects and potential risks associated with nanostructured materials. Additionally, it delves into the health, risk, and hazard aspects of nanoparticles in food and their role in food safety assessments, highlighting specific areas of concern.

For Turkish society, bread has been an indispensable part of the kitchen and daily life throughout history. Due to its high consumption in Turkish society, it plays an important role in terms of both health and nutritional habits. Contamination from the soil where wheat is planted to the bread making process is of great importance for health. In this study, the amounts of heavy metals such as aluminum, copper, nickel, chromium, manganese, iron, lead and cadmium in the soil of an agricultural land, in flour obtained from wheat grown there and in bread made from this flour were investigated using ICP-MS. The average levels of Al, Cr, Cu, Mn, Ni, Cd, Fe, Pb and As in soil samples were 120.46, 12.23, 44.9, 93.46, 10.83, 2.06, 196.87, 1.96 and 0.21 mg/kg, respectively. In flour samples, these levels were 17.20, 2.03, 28.93, 26.3, 3.37, 0.09, 30.93, 1.37 and 0.03 mg/kg, respectively. In bread samples, 11.27, 0.77, 8.27, 18.63, 0.4, 0.02, 12.76, 0.04 and 0.001 mg/kg, respectively. The results obtained show that high metal levels in the soil are also found in bread. This indicates that heavy metal levels in bread may pose health risks in long-term consumption. Especially levels of aluminum, nickel, chromium and cadmium metals can cause serious health problems. Therefore, it is important to reduce heavy metal contamination in agriculture and production processes and to conduct regular inspections. Compliance with maximum limits set by health authorities and regulatory agencies is also critical for public health.

This study investigates the effectiveness of Lactobacillus rhamnosus in the detoxification of AFM1 contamination. Experiments conducted on two groups of ice cream samples measured an average AFM1 level of 0.0308 µg/kg in the control group and 0.0258 µg/kg in the group with L. rhamnosus added. The results indicate that L. rhamnosus significantly reduced AFM1 levels (46%) and was thus effective in the detoxification of AFM1. Our statistical results were found to be significant (p<0.05). These findings highlight the potential of L. rhamnosus to reduce AFM1 contamination in ice cream products, making a significant contribution to food safety. Controlling mycotoxins in food products is critical for protecting consumer health and enhancing food safety.

For Turkish society, bread has been an indispensable part of the kitchen and daily life throughout history. Due to its high consumption in Turkish society, it plays an important role in terms of both health and nutritional habits. Contamination from the soil where wheat is planted to the bread making process is of great importance for health. In this study, the amounts of heavy metals such as aluminum, copper, nickel, chromium, manganese, iron, lead and cadmium in the soil of an agricultural land, in flour obtained from wheat grown there and in bread made from this flour were investigated using ICP-MS. The average levels of Al, Cr, Cu, Mn, Ni, Cd, Fe, Pb and As in soil samples were 120.46, 12.23, 44.9, 93.46, 10.83, 2.06, 196.87, 1.96 and 0.21 mg/kg, respectively. In flour samples, these levels were 17.20, 2.03, 28.93, 26.3, 3.37, 0.09, 30.93, 1.37 and 0.03 mg/kg, respectively. In bread samples, 11.27, 0.77, 8.27, 18.63, 0.4, 0.02, 12.76, 0.04 and 0.001 mg/kg, respectively. The results obtained show that high metal levels in the soil are also found in bread. This indicates that heavy metal levels in bread may pose health risks in long-term consumption. Especially levels of aluminum, nickel, chromium and cadmium metals can cause serious health problems. Therefore, it is important to reduce heavy metal contamination in agriculture and production processes and to conduct regular inspections. Compliance with maximum limits set by health authorities and regulatory agencies is also critical for public health.