Grape is one of the most common crop plants in the world, and Turkey is seventh in fresh grape production. The seedless Sultani grape (Vitis vinifera L.) produced in Manisa is famous worldwide. The determination of antioxidant properties and phenolic substance levels, as well as investigation of the effects of different drying processes on these levels in grapes, is important in terms of revealing their contribution to health. Additionally, determining the levels of pesticide residues in fruit is another important issue for health. Therefore, the aim of this study was to determine the levels of pesticide residues and antioxidant substances in fresh grapes and to evaluate the benefits and harm to health and the effect of drying methods on total antioxidant capacity (TAC), total phenolic content (TPC), and total flavonoid content (TFC). The TAC, TPC, and TFC values of fresh grapes were found to be 12.56 ± 2.33 mg AE/g dry weight (DW), 2.85 ± 1.10 mg GAE/g DW, and 2.51 ± 1.27 mg QE/g DW, respectively. At least one pesticide residue was detected in all samples; iprodione and lambda-cyhalothrin were detected in 82.35% of samples. However, pesticide residues were found to be below the maximum residue levels specified in the Turkish Food Codex. Losses in TAC, TPC, and TFC of the Sultani grapes were found to be 47.45%, 55.02%, and 81.05% and 80.00%, 72.91%, and 72.11% for oven-dried and sun-dried grapes, respectively, in our study. The sundrying method leads to less loss in TPC and TFC values; in terms of TAC value, the best drying method is the oven-drying method. The antioxidant properties of fresh grapes investigated in our study were slightly higher compared to other white grapes in the literature, and there was no significant health risk with respect to pesticides determined in our study.

In this research, the effect of adding garlic and synthetic antioxidant to butter produced on both quality characteristics and oxidation stability during the storage (1st, 15th, 30th, 45th, 60th, 75th, and 90th days) process is investigated. With this aim, two replicates of butter samples as control, containing different proportions of garlic (butter treated with 2.5%, 5%, 7.5%, 10% crushed garlic) and with 50 ppm butylated hydroxytoluene (BHT) added are prepared. 2,2′‐Azinobis‐(3‐ethylbenzthiazoline‐6‐sulfonate) and 2,2‐diphenyl‐1‐picrylhydrazyl free radical‐scavenging ability, ferric reducing antioxidant power value of garlic are found as 26.05%; 87.48%; 70 mm mL−1, respectively. Total phenolic content, total flavonoids, and total antioxidant capacity of fresh garlic are determined. The main components of essential oil of garlic are determined. The rate of oxidation decreases as the garlic rate increases. The highest sensory analysis scores for the first days of storage are for the control and butter with 50 ppm BHT added, followed by samples with 5%, 2.5%, and 7.5% garlic added. At the end of storage, the highest sensory analysis scores are obtained by the butter with 5% garlic added. The butter with 10% garlic added is not liked in terms of sensory properties. Practical Applications: Oxidation‐causing or accelerating factors are oxygen, light, temperature, metal ions, some pigments, and degree of unsaturation. Oxidation is eliminated when these factors are eliminated. But in practice this is not possible. Therefore, it is very difficult to prevent oxidation without adding any material. Antioxidants are the most effective substances in the food industry for the production, storage, transport, and marketing of vegetable and animal fats and fat‐containing foods, delaying the effect of atmospheric oxygen at normal temperatures, preventing food spoilage, and rancidity for a certain period of time. Due to the carcinogenic effects of synthetic antioxidants, interest in natural antioxidants has increased. It is known that garlic has antioxidant effects. Natural antioxidants are used in the food industry for different purposes due to their extensive bioactivity profile. Peroxide value and thiobarbituric acid tests are generally used to determine the degree of lipid oxidation in butter.

Introduction Milk is a porcelain-white fluid with unique flavor and odor containing all important nutritional elements used by female mammals to feed their young [1,2]. In the legislation, raw milk is defined as "secretions from the mammary glands, apart from colostrum, obtained by milking one or more cows, goats, sheep or water buffalo, which has not been heated above 40 °C or undergone any equivalent processing" [3]. According to the Turkish Standards Institution TS.1018 Cow Milk-Raw Standard, milk is defined as "a white or cream colored fluid, secreted by the mammary glands of cows, sheep, goats and water buffalo, with its own unique flavor and consistency, with no other material mixed with it or removed from it" [4]. Milk used as food material has a great importance for the nutrition of all people from young to old. Additionally, milk is the main source of protein, carbohydrate, fat, and mineral matter necessary for healthy growth and is the sole source of nutrition for feeding newborn organisms [5]. One of the most important properties affecting the quality and nutritional value of raw milk is the composition of the milk [6]. The Food and Agriculture Organization of the United Nations (FAO) reported the mean composition of cow's milk as 11.9%-12.7% total dry matter, 8.60%-9.60% nonfat dry matter, 3.10%-3.30% fat, 4.50%-5.10% lactose, 3.20%-3.40% protein, and 0.70% ash [7]. The composition of milk varies linked to the type of animal it is obtained from. One of the most important factors affecting the yield and composition of milk is animal care and nutrition, and the feed used [8]. Additionally, disease, time and form of milking, age of the animal, age of first breeding, breeding season, initial age of lactation, and environmental factors affect milk composition. Furthermore, season, fatty acid proportions, and pH provide information about the quality and composition of milk [8-10]. Milk, with an important place in nutrition, is an ideal medium for proliferation of microorganisms beneficial for humans, due to the fat, protein, carbohydrate, vitamins, and minerals it contains [1,11]. Raw milk may be contaminated with microorganisms from the animal, cowshed, humans, milking machines, air, and tools and equipment used, and

In this study, butter produced from cow, sheep and goat cream and was examined during a 90 day storage period at 4°C. A total of 42 samples produced and were analysed at 1 st , 15 th , 30 th , 45 th , 60 th , 75 th and 90 th days. It was found that butter type and storage period had significant effect on the pH value, titratable acidity, acid value, fat constants, peroxide and thiobarbituric acid values, β-carotene and vitamin A amounts of the butter samples. The pH value, iodine number, b value and vitamin A amounts decreased during the storage in all the types of butter, whereas titratable acidity, acid value, Reichert-Meissl, Polenske and saponification numbers and oxidation increased. β-carotene was detected only in butter produced from cow milk creams which decreased during storage. Sensory analysis points decreased in all the butter samples during the storage the highest point belonging to the butter produced from cows' milk.

Bu çalışmada Kastamonu ilinin Daday ilçesinin 6 farklı bölgesinden Ala erikler temin edilmiş, bu Ala eriklerin kabuklarının soyularak kurutulmasıyla da Üryani erikler elde edilmiştir. Erik örneklerinde nem, kurumadde, pH ve titrasyon asitliği değerleri belirlenmiş ve toplam antioksidan aktivite, toplam fenolik bileşik ve toplam flavonoid madde içerikleri karşılaştırılmıştır. Ala eriklerin nem, kurumadde, pH ve titrasyon asitliği ortalama değerleri sırasıyla %80.24±1,19; %19.76±1,20; 3.80±0,09; %0.61±0,08 olarak tespit edilmiştir. Ala eriklerin toplam antioksidan kapasite, toplam fenolik bileşik ve toplam flavonoid madde miktarı ortalama değerleri sırasıyla 3.26±0.63 mg askorbik asit eşdeğeri(AE) g-1; 0.67±0.19 mg gallik asit eşdeğeri (GAE) g-1; 0.80±0.15 mg quercetin eşdeğeri (QE) g-1 olarak belirlenmiştir. Ala eriklerin kurumaddedeki toplam antioksidan kapasite, toplam fenolik bileşik ve toplam flavonoid madde miktarı ortalama değerleri sırasıyla 16.26±2.30 mg AE g-1; 3.32±0.79 mg GAE g-1; 4.00±0.55 mg QE g-1 olarak tespit edilmiştir. Üryani eriklerinin toplam antioksidan kapasite, toplam fenolik bileşik ve toplam flavonoid madde miktarı ortalama değerleri sırasıyla 14.67±2.28 mg AE g-1; 2.49±0.79 mg GAE g-1; 2.71±0.55 mg QE g-1 olarak belirlenmiştir. Elde edilen sonuçlara göre kurutma işlemi esnasında uygulanan ısıl işlemin erik örneklerinin toplam antioksidan kapasite, toplam fenolik bileşik ve toplam flavonoid madde miktarlarında azalmaya sebep olduğu tespit edilmiştir.

Amaç: Bu araştırmada Kastamonu ilinin merkez köylerinde üretilip piyasaya sunulan tereyağlarının bazı mikrobiyolojik ve fizikokimyasal özellikleri incelenmiştir. Yöntem ve Bulgular: Araştırmada kullanılan 13 adet tereyağı örneği 2021 yılının Nisan-Mayıs aylarında üretim yapan köylülerden temin edilmiştir. Tereyağı örneklerinde toplam aerobik mezofilik bakteri, MRS agarda gelişen laktik asit bakterileri, M17 agarda gelişen laktik asit bakterileri, koliform grubu bakteri, maya ve küf sayıları sırasıyla 5.34-7.07; 3.47-5.71; 3.60-6.62; <2-3.88; 2.30-4.07; <2-4.74 log kob/g arasında, kurumadde, yağ, yağsız kurumadde, titrasyon asitliği, asit değeri, peroksit değeri, sabunlaşma sayısı, Reichert-Meissl sayısı, polenske sayısı, kırılma indisi, erime noktası, L, a, b değerleri sırasıyla %78.14-87.98; %77.50-86.40; %0.69-1.97; %0.241-0.292; 0.63-1.24 mg KOH/g yağ; 0.00-1.60 meqO2/kg yağ; 212.74-234.69; 20.34-28.13; 0.88-1.45; 1.4565-1.4580; 34.00-37.00°C; 80.59-85.72; (-2.48)-(-3.50); (+18.45)-(+23.73) arasında tespit edilmiştir. Genel Yorum: Tereyağı örnekleri genel olarak fizikokimyasal özellikler açısından uygun bulunurken mikrobiyolojik analizler sonucunda uygun olmayan bir mikrobiyal gelişim olduğu görülmüştür. Çalışmanın Önemi ve Etkisi: Bu çalışmada Kastamonu ilinin merkez köylerinde üretilen tereyağları incelenmiş ve elde edilen sonuçlar genel olarak tereyağlarının fizikokimyasal özellikler açısından Türk Gıda Kodeksi Tereyağı, Diğer Süt Yağı Esaslı Sürülebilir Ürünler ve Sadeyağ Tebliği’yle, TS 1331-Tereyağı Standardı’yla ve araştırmacılar tarafından yapılan diğer çalışma sonuçlarıyla uyumlu bulunmuştur. Ancak özellikle maya ve küf sayıları bakımından tereyağı örneklerinin hiç biri uygun bulunmamıştır.

During the harvest period, garlic heads are collected and processed, while stems and leaves are discarded. Processing of these sections, forming 10% (w/w) of the total weight of garlic, has great importance in terms of both gains for the country's economy and to reduce the amount of solid waste. In our study, some physicochemical analyses were performed, along with total phenolic compound, total flavonoid matter, total antioxidant activity, 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azinobis-3-ethylbenzthiazoline-6-sulfonate (ABTS), ferric reducing/antioxidant power (FRAP) tests to determine antioxidant capasity in garlic cloves, and the husk and stem of the dried form of this garlic obtained from 25 different fields in Taşköprü county, Kastamonu province in Turkey. When mean values are noted, the highest total phenolic compounds, total flavonoid matter, total antioxidant activity, DPPH, ABTS and FRAP values were found for garlic cloves; this was followed by garlic husk and garlic stem. The total bioactive compounds and antioxidant activity determined in garlic husks and garlic stems are promising.

Bu araştırmada, Ardahan ili ve ilçelerindeki yerel üretici ve satıcılardan alınan 15 adet Ardahan Göbek Kaşarı peyniri örneğinin mikrobiyolojik, fizikokimyasal ve duyusal özelikleri araştırılmıştır. Peynirlerde kurumadde, yağ, asitlik, pH, tuz, kül, toplam protein ve olgunlaşma indeksi ortalama değerleri sırasıyla %58.81; %29.91; %0.76; 5.36; %2.16; %3.39; %25.04 ve 5.58 olarak bulunmuştur. Suda çözünen azot (SÇA), trikloroasetik asitte (TCA) çözünen azot ve fosfotungustik asitte (PTA) çözünen azot miktarları ortalama değerleri de sırasıyla %0.220; %0.160 ve %0.062 olarak bulunmuş, renk özelliklerinden L, a ve b değerleri ise sırasıyla 78.97; (-)5.54 ve (+)25.92 olarak tespit edilmiştir. Duyusal özelliklerden; renk ve görünüş, koku, tekstür, lezzet, yağlılık, tuzluluk ve genel kabul edilebilirlik ortalama puanları (en yüksek puan 9 olmak üzere) sırasıyla 7.65; 7.63; 7.35; 7.37; 8.54; 7.63 ve 7.52 olarak saptanmıştır. Laktik asit bakteri (LAB) (MRS agarda gelişen), LAB (M17 agarda gelişen), total aerobik mezofilik bakteri (TAMB), maya-küf, Staphlococcus aureus ve koliform bakteri sayıları ortalama olarak sırasıyla 5.05; 3.93; 6.31; 4.96; 2.49 ve