The extraction of oil from African locust bean seeds was carried out in this work. Standard procedures were followed to determine the yield present in the oil feed stocks using n-hexane in a Soxhlet extraction apparatus. Analyses were carried out to determine their proximate compositions and physicochemical characteristics. The determination of the functional groups and fatty acid compositions present in the extracted oils was also carried out using Fourier Transform Infrared Spectrophotometry (FTIR) and Gas Chromatography Mass Spectrophotometry (GC-MS) respectively. The results revealed that African locust bean seed has higher oil yield, crude fat, crude protein, ash content, crude fibre, moisture content than some other seeds such as Date palm seed with the exception of the carbohydrates content. Similarly, African locust bean seed oil which was yellowish brown in colour contained higher acid value, iodine value, peroxide value, free fatty acid with the exception of saponification value and specific gravity in comparism. Result from the FTIR analysis shows that 15 peaks were noticed in African locust bean seed oil, indicating the presence of various functional groups such as OH, C-H, C=C, C=O, C≡ C and C — N. Similarly, the GC-MS result also reveals that there are 6 dominating fatty acid compounds present in locust beans seed oil in relation to their relative weight composition abundance. In locust bean seed oil, linoleic acid stood out as the fatty acid compound with the highest weight composition of 31.9% having a relatively high degree of unsaturation. Furthermore, capric acid and lauric acid were found in this oil.  Judging from all the results in this work, it can be deduced that African locust bean seed oil may serve as better alternative oil for consumption and in large-scale production of lubricants, cosmetics, paints, and hydraulic brake fluid.

In this study the antimicrobial activity of Olive Leaf Extracts (OLE) was screened against five grampositive and five gram-negative bacteria. The antimicrobial activity was evaluated using disc diffusion and microdilution methods. The diameters of inhibition zones of the olive leaf extract were observed 13.33±2.08 mm against S. typhimurium and 21.67±1.53 mm against B. cereus. There was a similarity between the inhibition zones of olive leaf extract and Gentamicin discs against S. typhimurium, P. vulgaris and P. aeruginosa. While Minimum Inhibitory Concentrations (MIC) of olive leaves extract against, L. monocytogenes, E. coli O157, E. sakazakii and P. aeruginosa was ≥32 mg mL −1 , the MIC against the other bacteria (B. cereus, S. aureus, E. faecalis, P. vulgaris, E. coli, S. typhimurium) that used in this study was ≥16 mg mL −1 . It's considered that some other works should be conducted about using olive leaf extract in food industry as a natural antimicrobial food additivie as well as medicine and pharmaceutical industry.

The aim of this study was to investigate the chemical and microbiological quality of raw milk samples collected from clinically healthy appearance donkeys, which raised in two different donkey farm in Balıkesir province of Turkey. In this study, a total of 78 raw milk samples collected from 26 donkeys. The average dry matter, protein, fat and lactose value of raw donkey milk samples in farm 1 and 2 was determined as 8.89%, 8.79%; 1.57% and 1.47%; 0.70%, 0.45%, 6.48% and 6.06%, respectively. The average total aerobic mesophilic bacteria and somatic cell counts in farm 1 and 2 were found as 3.88 and 4.50 log CFU/mL, 3461 and 13000 cells/mL, respectively. The average counts of Staphylococcus-Micrococcus spp., coliform bacteria, Lactobacillus spp. and Lactococcus spp. in farm 1 and 2 were detected as 2.66 and 2.33 log CFU/mL, 1.5 and 1.7 log CFU/mL, 2.16 and 3.30, 4.32 and 5.12 log CFU/mL, respectively. Statistical differences were observed between farms in terms of both fat and lactose values and microbiological parameters (P<0.05), except for coliform bacteria. The presence of indicator microorganisms in the raw donkey milk can be indicative of the presence of foodborne pathogens. Raw donkey milk is mostly consumed by cancer patients due to its anticancerogenic effect. Therefore, raw donkey milk may pose a risk for cancer patients and public health. As a result, a solid hygiene policy must be applied in the production of donkey milk, and fresh milk should be stored below the refrigerator temperature.

This work focuses on the extraction of oil from date palm seed. Using n-hexane in Soxlet extraction apparatus, standard procedures were followed to determine the oil feed stock yield. Proximate compositions and physicochemical characteristics were carried out. Also, Fourier Transform Infrared Spectroscopy (FTIR) and Gas Chromatography Mass Spectrometry (GC-MS) were used to determine the functional groups and the fatty acid composition of the oil respectively. The result shows that the appearance of date palm seed oil is reddish brown in colour. Result from the FTIR analysis also shows that 17 peaks were noticed from date palm seed oil, indicating the presence of various functional groups such as OH, C-H, C=C, C=O, C  The dominating types and number of functional groups are found on the single bond stretch and on the fingerprint region skeletal vibration. Similarly, the GC-MS result also reveals that there are 5 dominating fatty acid compounds present in date palm seed oil in relation to their abundant relative weight composition. In date seed oil, oleic acid which comprise of omega-9 fatty acid is found to be the only monounsaturated fatty acid with the highest weight composition of 49.4%. The inference that can be drawn from the results in this work in relation to application suggest that, date palm seed oil will be suitable for soap production and cleansing agents. Also, omega-9 fatty acid has some health benefits that can strengthen the brain as well as the heart. Furthermore, research on the life shelf and storage of this oil should be looked into, as it relates to the peroxidation of oil.

Bu çalışmada, Balıkesir ilinde geleneksel yöntemlerle üretilen ve semt pazarlarında satışa sunulan yoğurt örneklerinin fizikokimyasal ve mikrobiyolojik kalitesinin Türk Gıda Kodeksi’ne uygunluğu araştırıldı. Semt pazarlarından toplanan 50 yoğurt örneğinin yağsız kurumadde, yağ, protein, titrasyon asitliği ve pH değerleri sırasıyla; %12,07, %3,06, %4,11, %1,31 ve %4,11 olarak tespit edildi. Örneklerde Koliform, E. coli ve küf/maya sayıları ise sırasıyla 140 EMS/g, 112 EMS/g ve 3,47 log kob/g olarak tespit edildi. Örneklerde laktokok sayısı 7,89 log kob/g ve laktobasil sayısı ise 7,64 log kob/g olarak saptandı. Diğer yandan örneklerin hiçbirinde önemli gıda patojenleri olan Salmonella spp., Listeria monocytogenes ve Staphylococcus aureus belirlenmemiştir. Çalışmamızda elde edilen bulgulara göre %14’ü yağsız kurumadde, %10’unu Koliform bakteri, %8’i E. coli ve % 52’si de maya/küf sayıları yönünden Türk Gıda Kodeks’i Fermente Süt Ürünleri Tebliği’ne (2001*; 2009) uygun olmadığı görülmüştür. Sonuç olarak yoğurt örneklerinde patojen mikroorganizma tespit edilmemiş olsa da hijyen indikatörü mikroorganizmaların yüksekliği nedeniyle üretimde hijyen problemlerinin olduğu ve potansiyel halk sağlığı riskleri taşıyabilecekleri belirlenmiştir.