Semih Otles

Chemical composition of Nigella sativa L. seeds

Nigella sativa L. is an annual herbaceous plant which is cultivated for its seeds and is classified as an edible plant. The proximate chemical composition of Turkish N. sativa L. seeds was investigated. The compositions of fatty acids and sterols of the extracted oil were studied. The contents of total polyphenols and tocopherols of the oil were also determined, and an analysis of water-soluble vitamins and minerals in the seeds was carried out.

Chemical compositions and antioxidant properties of essential oils from nine species of Turkish plants obtained by supercritical carbon dioxide extraction and steam distillation

Chemical compositions and antioxidant activities of essential oils from nine different species of Turkish plants, namely Melissa officinalis L., Rosmarinus officinalis L., Cuminum cyminum L., Piper nigrum L., Lavandula stoechas spp., Foeniculum vulgare, Pimpinella anisum L., Thymus serpyllum and Liquidamber orientalis Mill., were studied. Essential oils were obtained by supercritical carbon dioxide (SCCO2) extraction and steam distillation, and were analyzed by gas chromatography–mass spectrometry. The antioxidant activities of SCCO2 extraction and steam distillation extracts were tested by means of the 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay. Essential oils extracted by SCCO2 and steam distillation showed different compositions in different species. In the DPPH assay, R. officinalis, C. cyminum, P. anisum, T. serpyllum and L. orientalis essential oils obtained by SCCO2 extraction showed higher antioxidant activity than steam distillation extracts, with radical scavenging activities ranging from 87.1±0.23% to 92.0±0.34% compared with the butylated hydroxytoluene positive control (91.4±0.21%).

Pesticide residues in fruits and vegetables from the Aegean region, Turkey

The purpose of this study was to investigate pesticide residues in fruits and vegetables from the Aegean region of Turkey. A total of 1423 samples of fresh fruit and vegetables were collected from 2010 to 2012. The samples were analysed to determine the concentrations of 186 pesticide residues. The analyses utilized ultrahigh performance liquid chromatography coupled with tandem mass spectrometry (UPLC/MS/MS) and gas chromatography with an electron capture detector (GC-ECD) confirmed by gas chromatography with mass spectrometry (GC-MS) after a multi-residue extraction procedure (the QuEChERS method). The results were evaluated according to maximum residue limits (MRLs) for each commodity and pesticide by Turkish Regulation. All pomegranate, cauliflower and cabbage samples were pesticides-free. A total of 754 samples contained detectable residues at or below MRLs, and 48 (8.4%) of the fruit samples and 83 (9.8%) of the vegetable samples contained pesticide residues above MRLs. MRL values were most often exceeded in arugula, cucumber, lemon, and grape commodities. All detected pesticides in apricot, carrot, kiwifruit and leek were below the MRLs. Acetamiprid, chlorpyriphos and carbendazim were the most detected pesticide residues.

Health effects of dietary fiber

Dietary fibre is a group of food components which is resistant to digestive enzymes and found mainly in cereals, fruits and vegetables. Dietary fi ber and whole grains contain a unique blend of bioactive components including resistant starches, vitamins, minerals, phytochemicals and antioxidants. Dietary fi ber which indigestible in human small intestinal, on the other hand digested completely or partially fermented in the large intestine, is examined in two groups: water-soluble and water insoluble organic compounds. Dietary fi ber can be separated into many different fractions. These fractions include arabinoxylan, inulin, pectin, bran, cellulose, β-glucan and resistant starch. Dietary fibres compose the major component of products with low energy value that have had an increasing importance in recent years. Dietary fibres also have technological and functional properties that can be used in the formulation of foods, as well as numerous beneficial effects on human health. Dietary fibre components organise functions of large intestine and have important physiological effects on glucose, lipid metabolism and mineral bioavailability. Today, dietary fibers are known to be protective effect against certain gastrointestinal diseases, constipation, hemorrhoids, colon cancer, gastroesophageal reflux disease, duodenal ulcer, diverticulitis, obesity, diabetes, stroke, hypertension and cardiovascular diseases. In this review the physicochemical and biological properties of dietary fibers and their important implications on human health will be investigated.

Phenolic compounds analysis of root, stalk, and leaves of nettle.

Types of nettles (Urtica dioica) were collected from different regions to analyze phenolic compounds in this research. Nettles are specially grown in the coastal part. According to this kind of properties, nettle samples were collected from coastal part of (Mediterranean, Aegean, Black sea, and Marmara) Turkey. Phenolic profile, total phenol compounds, and antioxidant activities of nettle samples were analyzed. Nettles were separated to the part of root, stalk, and leaves. Then, these parts of nettle were analyzed to understand the difference of phenolic compounds and amount of them. Nettle (root, stalk and leaves) samples were analyzed by using High-Performance Liquid Chromatography with Diode-Array Detection (HPLC-DAD) to qualitative and quantitative determination of the phenolic compounds. Total phenolic components were measured by using Folin-Ciocalteu method. The antioxidant activity was measured by using DPPH (2,2-diphenyl-1-picrylhydrazyl) which is generally used for herbal samples and based on single electron transfer (SET).

Methods of analysis of food components and additives.

Selection of Techniques Used in Food Analysis, Michael H. Tunick Statistical Assessment of Results of Food Analysis, Richard Brereton Analytical Quality Assurance, Beata Plutowska and Marta Dabrio Ramos Analysis of Drinking Water, Marek Biziuk and Malgorzata Michalska Analysis of Proteins, Peptides, and Amino Acids in Foods, Edward Kolakowski Extraction and Analysis of Food Lipids, Robert A. Moreau and Jill K. Winkler-Moser Analysis of Carbohydrates in Foods, Alejandro Cifuentes, M. Herrero, E. Ibanez and M.D. del Castillo Determination and Speciation of Metals and Trace Elements in Foods, Stephen G. Capar and Piotr Szefer Analysis of Vitamins for the Health, Pharmaceutical, and Food Sciences, Semih Otles and Yildiz Karaibrahimoglu Analysis of Carotenoids and Chlorophylls in Foods, Jae Hwan Lee and Steven J. Schwartz Analysis of Polyphenols in Foods, Fereidoon Shahidi and Marian Naczk Sensory Analysis of Foods, Mina McDaniel and Kannapon Lopetcharat Determination of Food Allergens and Genetically Modified Components, Kristina M. Williams, Mary W. Trucksess, Richard B. Raybourne, Palmer A. Orlandi, Dan Levy, Keith A. Lampel, and Carmen D. Westphal Determination of Pesticide Residues, Steven J. Lehotay and Katerina Mastovska Determination of Pollutants in Foods, Douglas G. Hayward Analysis of Chemical Preservatives in Foods, Adriaan Ruiter and Peter Scherpenisse Measuring Radioactive Contaminants in Foods, Andras Szabo and Sandor Tarjan Rapid Analysis Techniques in Food Microbiology, Francisco Diez-Gonzalez and Yildiz Karaibrahimoglu Analysis of Natural Toxins in Foods, Tonu Pussa

Handbook of Food Analysis Instruments

Data Analysis Techniques, M.H. Tunick Microextraction Methods in Food Analysis, K. Ridgway, S.P.D. Lalljie, and R.M. Smith Supercritical Fluid Extraction in Food Analysis, R. Askin, M. Goto, and M. Sasaki Microwave-Assisted Processes in Food Analysis, J.M.R. Belanger and J.R.J. Pare Ultrasound-Assisted Extraction in Food Analysis, F. Chemat, V. Tomao, and M. Virot Advances in High-Performance Liquid Chromatography and Its Application to the Analysis of Foods and Beverages, P. Varelis Gas Chromatography in Food Analysis, J. Hajslova and T. Cajka Preparative Layer Chromatography in Food Analysis, J. Sherma Ion Chromatography in Food Analysis, W.R. LaCourse Mass Spectrometry and Hyphenated Instruments in Food Analysis, T. Cajka, J. Hajslova, and K. Mastovska Instruments to Analyze Food Colors, C. Socaciu and H.A. Diehl High-Resolution Near-Infrared and Nuclear Magnetic Resonance Analysis of Food and Grain Composition, I.C. Baianu and T. You Nuclear Magnetic Resonance Spectroscopy in Food Analysis, F. Capozzi and M.A. Cremonini Atomic Absorption, Atomic Emission, and Inductively Coupled Plasma Spectroscopies in Food Analysis, J.R. Dean and R. Ma Autofluorescence Spectroscopy in Food Analysis, C. Moller Andersen, J. Petter Wold, and S. Balling Engelsen Electronic Nose Technology in Food Analysis, F. Korel and M.O. Balaban Electroanalytical Techniques and Instrumentation in Food Analysis, R. Gulaboski and C.M. Pereira Capillary Electrophoresis in Food Analysis, C. Garcia-Ruiz and M.L. Marina Gel Electrophoresis in Food Analysis, R. Westermeier and B. Scheibe Multiplexed Immunoassays in Food Analysis, C.-S. Chen, A.J. Baeumner, and R.A. Durst Rheological Instruments in Food Analysis, N. Sozer and J.L. Kokini Scanning Electron and Transmission Electron Microscopies in Food Analysis, J.M. Aguilera and P. Bouchon Index

Health importance of arsenic in drinking water and food

Arsenic is a toxic metalloid of global concern. It usually originates geogenically but can be intensified by human activities such as applications of pesticides and wood preservatives, mining and smelting operations, and coal combustion. Arsenic-contaminated food is a widespread problem worldwide. Data derived from population-based studies, clinical case series, and case reports relating to ingestion of inorganic arsenic in drinking water, medications, or contaminated food or beverages show the capacity of arsenate and arsenite to adversely affect multiple organ systems. Chronic arsenic poisoning can cause serious health effects including cancers, melanosis (hyperpigmentation or dark spots, and hypopigmentation or white spots), hyperkeratosis (hardened skin), restrictive lung disease, peripheral vascular disease (blackfoot disease), gangrene, diabetes mellitus, hypertension, and ischemic heart disease.

Comparative determination of ascorbic acid in bass (Morone lebrax) liver by HPLC and DNPH methods.

A reverse-phase high pressure liquid chromatographic technique (RP-HPLC) was developed for the analysis of ascorbic acid in bass liver. Ascorbic acid was extracted from bass liver and simultaneously assayed by RP-HPLC. The results were compared to the Dinitrophenylhydrazine (DNPH) method now in use. Recovery studies showed about 97% by the HPLC method compared to about 96% by the DNPH method. There was no statistically significant difference found in the values obtained from the two methods. The HPLC method described here is considered the preferred method both in terms of a shorter analysis time and greater sensitivity.

Food and Drug Interactions: A General Review

Although it is well known and identified that drug-drug interactions exist, the recognition of importance of food and drug interactions to practice has been growing much slower. On the other hand, drug-food/nutrient interactions continue to grow with the common use of medications. Beside the awareness of this type of interactions, food-drug interaction studies are critical to evaluate appropriate dosing, timing, and formulation of new drug candidates. Drug-food interactions take place mechanistically due to altered intestinal transport and metabolism, or systemic distribution, metabolism and excretion. In addition, some people have greater risk of food and drug interactions who have a poor diet, have serious health problems, childrens and pregnant women. In this article, basic informations about importance, classifications, transporters and enzymes of drug and nutrient interaction are given and some specific examples of both drug and nutrients and influences on each other are included.