No abstract

This research is aimed to determine the variation and identification of some morphological and biochemical parameters among different garlic varieties. In this research, three foreign hardneck (French, Spanish, Chinese) and one Turkish softneck garlic varieties have been studied. The investigated traits are included the bulb and clove weight, clove height, number of clove/bulb, color values (L, a, b), pH, titratable acidity (TA), total soluble solids (TSS), dry matter (DM), total phenolic content (TPC) and antioxidant activity (AA). It is possible to say that varieties were significantly different on the basis of all morphological characters. The results indicated that Turkish variety had the highest TA (1.21%), TSS (36.80%) and AA (62.58% I) and the highest DM was obtained from French variety. Meanwhile, Spanish and Chinese varieties have higher L values (88.15 and 87.24) than others. On the other hand the highest level of TPC (32.17 mg GAE g -1 FW -1 ) was found in Chinese variety. In accordance with correlation analysis, there was a statistically significant correlation between TSS and TA, and also TPC was significantly correlated with pH and TA (p≤0.05). The result will be helpful for the future studies to understand the similarities and differences of this 4 varieties of morphological and biochemical properties. This study will be good to repeat the experiment at multi variations grown worldwide. However, further studies should be done in this respect in the coming years.

No abstract

Hazelnut is a very important nutrient in terms of human health. It is widely consumed as natural and roasted. Aromatic components could be used as marker for export criteria in hazelnut. Thus, this study aimed preliminary to compare the aroma profile of some hazelnut varieties and to determine the effect of roasting on aroma component in natural hazelnuts. Hazelnut varieties (18 Turkish and 2 foreign varieties) were obtained and then roasted at 135°C for 30 min. The volatile aroma components of hazelnuts were characterized via solid phase microextraction-gas chromatography-mass spectrometry (SPME/GC-MS). A total of 20 and 29 aroma compounds were detected by SPME/GC-MS in natural and roasted hazelnuts, respectively. Concerning natural hazelnut samples, the highest values among the Turkish and foreign varieties were obtained from nonanal in ‛Kalınkara’, ‛Kan’ and ‛Negret-N9’, which are mainly characterized by citrus, rosy, fatty flavor. In roasted samples, 2(3H)-furanone was determined in highest level in ‛Cavcava’, ‛Mincane’ and ‛Negret-N9’ and the flavor attributes of these varieties were oily-nut-like. In particular, Turkish hazelnut varieties such as ‛Acı’ and ‛Kalınkara’ could be promising in terms of the highest amount of aromatic components in roasted hazelnuts.

Sar›msa¤›n insan sa¤l›¤›na yararlar› yüzy›llard›r yayg›n olarak bilinmektedir. Besin içeri¤i nedeniyle uzmanlar›n fliddetle tavsiye etmelerine ve beslenme programlar›na mutlaka eklenilmesine ra¤men keskin kokusu nedeniyle birçok kifli tüketmekten kaç›nmaktad›r. Sar›msa¤›n bu dezavantaj› için alternatif olarak siyah sar›msak gündeme getirilmifltir. Siyah sar›msak, taze sar›msa¤›n fermente edilip, tamamen siyah rengini alana kadar koyu renge dönüflümü ile oluflmakta ve bu süreçte besin içeri¤i de de¤iflim göstermektedir. Fermantasyon ifllemi ile sar›msak bafllar›n›n karakteristik kokusunu veren öncül maddeleri alliin ve allicin azalmakta böylelikle hem istenmeyen kokusunu kaybetmekte hem de tad›ndaki ac›l›k kaybolmaktad›r. Siyah sar›msak, taze sar›msa¤a oranla yüksek oranda antioksidan aktiviteye sahiptir. Bu özelli¤i, sadece koku ve lezzet olarak de¤il, besin içeri¤iyle de beslenme takviyesinde kullan›m›n› daha çekici hale getirmifltir. Siyah sar›msak Asya ve Avrupa ülkelerinde henüz yeni be¤eni toplamaya bafllam›flt›r. Japonya ve Kore'de siyah sar›msak, anti kanserojen özellikleri ve aromas› ile yemeklerde aparatif olarak kullan›lmaktad›r. Amerika Birleflik Devletleri, Kanada ve ‹ngiltere'de de yo¤un flekilde ticareti bafllam›flt›r. Bu çal›flmada, siyah sar›msak konusunda yap›lan araflt›rmalar›n sonuçlar› derlenmifltir.