The objective of this study was to determine the total phenolic content, antioxidant activity, and radical scavenging effect of the seeds and seed oils of some Citrus fruits (mandarin, orange, and lemon) collected from different locations of Turkey on November in 2008 and 2009. The total phenolic content, antioxidant activity, and radical scavenging of citrus are 209.90-287.20 mg gallic acid equivalent (GAE)/kg, 1.24-2.04 mmol TE/kg, and 2.21-0.73 DPPH. IC 50 of mandarin;198.40-230.40 mg GAE/kg, 1.49-1.83 mmol TE/kg, and 1.40-0.58 DPPH. IC 50 of orange; 152.70-212.30 mg GAE/kg, 1.39-1.86 mmol TE/kg, and 2.35-0.66 DPPH. IC 50 of lemon seeds, respectively. They are 71.12-87.00 mg GAE/kg, 0.39-1.21 mmol TE/kg, and 5.93-3.74 DPPH. IC 50 of mandarin; 46.63-92.80 mg GAE/kg, 0.65-1.18 mmol TE/kg, and 8.02-2.05 DPPH. IC 50 of orange; 63.41-92.51 mg GAE/kg, 0.50-1.56 mmol TE/kg, and 3.24-2.83 DPPH. IC 50 of lemon seed oils, respectively. The parameter levels are found lower in Citrus seed oils then seeds. Practical ApplicationCitrus fruits are especially rich sources of important phenolic compounds. Antioxidants are the substances that delay the beginning of the oxidation. Phenolic compounds are widely distributed in fruits and vegetables and secondary metabolites which are synthesized in plants. Citrus seeds are a potential source for nutrients. Citrus seeds are important sources of oils.

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In this paper, the effects of heat treatment on some physicochemical characteristics (brix, pH, colour, hydroxyl methyl furfural (HMF)) and sensory properties (consistency, odour, colour, flavour) of pine and blossom honey samples were determined. Heating temperature and time were found to have important effects, especially on HMF content of the samples. Heat treatment had not been significantly effective not only on the pH and brix values of honey samples but also on the sensory characteristics of the pine honeys but effective on the blossom honey.Unheated honey samples had higher L * values than those of the heated samples, indicating their lighter colour. Both types of honey samples showed lower a * values when the temperature was increased. Heat treatment time did not significantly affect b * values of pine honey samples.Heat treated blossom honey samples showed lower b * values than the unheated samples.Algunas propiedades físico-químicas y sensoriales de la miel de flores y de pino comercial tratada con calor Resumen En este trabajo, se han determinado los efectos del tratamiento térmico sobre algunas características físico-químicas (Brix, pH, color y hidrox-metil-furfural (HMF)) y propiedades sensoriales (consistencia, olor, color y sabor) de muestras de miel de pino y flores. Se encontró que la temperatura y el tiempo de calentamiento tienen efectos importantes, especialmente en el contenido de HMF de las muestras. El tratamiento térmico no ha sido realmente efectivo en los valores de pH y grados Brix de las muestras de miel, ni en las características sensoriales de la miel de pino, pero si que es eficaz en la miel de flores. Las muestras no calentadas de miel mostraron valores mayores de L* que los de las muestras calentadas, lo que indica un color más claro. Ambos tipos de muestras de miel mostraron valores más bajos de a* cuando se aumentó la temperatura. El tiempo de tratamiento térmico no afectó significativamente los valores de b* de las muestras de miel de pino. Pero, las muestras de miel de flores tratadas térmicamente mostraron valores menores de b* que las muestras no calentadas.

Effects of heat treatment on physicochemical characteristics and sensory properties of different fruit juice concentrates (pekmez) were studied. Apricot pekmez had the highest viscosity followed by mulberry and date pekmez. Apricot and date pekmez had higher scores for odour, taste and consistency than others. Hydroxymethyl furfural concentration of all pekmez samples increased after heat treatments. Samples heated at 75°C showed highest L* values while at 65°C the lowest mean L* values. L* values of all pekmez samples were similar while carob Pekmez had higher L* values. Also a development of the Fuzzy Expert System (FES) was made for prediction. Using the experimental values, FES model of the system was designed. Accordance was found with experimental and FES results when compared statistically. This study provides advantage for prediction possibility of unknown sub-values', which were not experimentally studied.

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