The citrus fruits have a high nutritive value and are also beneficial effects for human health due to their high flavonoid content. Mandarin (Citrus unshiu March.) a kind of citrus fruits are consumed as fresh and processed juice and/or juice concentrate. The aim of this work was to produce jam and evaluate its physical, chemical and sensory qualities from satsuma mandarins that are inconsumable or low quality small fruits. The jam was produced with 1:1 fruits: sugar ratios in an open vessel by traditional technique. Produced whole fruit mandarin jam had reasonable favour score from applied hedonic scale. The mean values of total soluble solid, titratable acidity as citric acid, dry matter, ash percent and pH of jam samples on wet basis were found as 70.38, 0.098, 74.77, 0.28 and 2.87 respectively. Hunter L, a and b values of tangerin jam were measured as 45.34, 11.48, and 21.16 respectively. Total phenolic content, antioxidant capacity and vitamine C of sample were measured 201,60 mg/100g as gallic acid equivalent and 102.24 mg FeSO4.7H2O/100g, 0.07 mg/100 g respectively.

Microalgae have a great potential for usage in functional foods or ingredients. The amount of the pigments obtained with different solvents from Spirulina platensis and their antioxidant activities, Angiotensin Converting Enzyme (ACE) inhibition of S. platensis and dried phycocyanin powder were investigated. The highest Chlorophyll‐a and phycocyanin pigment contents were 9.26 mg chlorophyll‐a/g dry spirulina and 78.57 mg phycocyanin/g dry spirulina using sequentially extraction, respectively. It was found that Chlorophyll extracts have higher antioxidant activity (14.62–16.19 mg FeSO4·7H2O/g dry spirulina) than phycocyanin extracts (10.87–12.34 mg FeSO4·7H2O/g dry spirulina). Single extraction was preferred due to increased pigment concentration and antioxidant activity. The percent ACE inhibition values of 10% S. platensis powder and phycocyanin powder suspensions were found as 92.40% and 89.50%, respectively. The necessary protein concentration of S. platensis and phycocyanin powder samples to inhibit 50% of the ACE activity (IC50 values) were 2.93 and 3.96 mg protein/ml, respectively. It was concluded that S. platensis suspension could be more effective than the pure phycocyanin on ACE inhibition. Practical applications Microalgae itself can be considered as functional food or food ingredient because of the bioactive contents such as polyunsaturated fatty acids, sterols, pigments, proteins and enzymes, vitamins, and other bioactive substances. In this study, the quantities and the antioxidant activities of phycocyanin and chlorophyll‐a pigments obtained from Spirulina platensis by sequential extraction of methanol and aqueous sodium nitrate solutions were determined. Also, protein contents and ACE inhibition of residual protein rich fraction were determined after the pigment extraction. The results showed that pigment fractions and residual protein content after pigment extraction have antioxidative and antihypertensive health promoting potential.

Hameed et al., 2014). Prickly pear fruit is interesting because of its nutritious and health-improving values. Especially, it is recommended for its good effects on diseases such as cancer, cardiovascular diseases, and diabetes which are directly related to reactive oxygen species (Abdel-Hameed et al., 2014;Andreu et al., 2018). In most countries such as Mexico, Brazil, and other South American Countries, Italy, France, and the United States, it is grown for industrial aims (Abdel-Hameed et al., 2014). Moreover, prickly pear fruits have high sugar content and that is why it is used in several products such as jam, alcoholic beverages, and natural liquid sweeteners (Andreu et al., 2018).Quality in fruits is defined as suitability to consumer's preferences, such as attractive appearance and good flavor. In addition, fruits of high nutritional and functional value are more preferred by some end users. All these criteria are very important factors in fruit production and harvest. Appearance and textural characteristics of fruits are generally the most important parameters in the harvest, but they decrease due to many factors during postharvest processes. These factors are the type of fruit, preharvest applications, handling process, degree of maturity, storage, and distribution conditions (Potgieter & D'Aquino, 2018).The harvest time of prickly pear fruits varies according to the region it grows. In the Mediterranean region, harvest time is between April and August, whereas in more arid regions, such as in Africa and

Microalgae are used in different areas due to their rich nutritional content and health effects and have been consumed by people for centuries as food and food additives. Many industrially valuable compounds such as pigments could be obtained from microal-

Mikroalglere olan ilgi protein, elzem yağ asitleri, vitaminler ve pigmentler gibi besinsel bileşenler yönünden oldukça zengin olmaları nedeniyle giderek artmaktadır. Spirulina platensis'in rengi mavi fikosiyanin ve yeşil klorofil pigmentlerinden ileri gelmekte olup bu pigmentler süt ürünleri, jöle ve sakız gibi gıda ürünleri ile eczacılıkta renklendirici olarak kullanılabilmektedir. Spirulinadan pigment ekstraksiyonunda çözgenlerle ekstraksiyon, süperkritik akışkan, dondurma/çözdürme, sonikasyon ve enzimasyon gibi farklı yöntemler kullanılmaktadır. Bu çalışmada farklı sürelerde ultrasonikasyon uygulamasının (1, 3, 5, 10, 15, 20, 30, 45 ve 60 dakika) metanol ve sulu sodyum nitrat çözeltisiyle (%1.5 NaNO3) klorofil-a ve fikosiyanin ekstraksiyonuna ve elde edilen pigmentlerin antioksidan aktivitesine (FRAP: Ferrik İndirgeme Antioksidan Potansiyel) etkisi incelenmiştir. Ultrasonikasyon sonrası metanol ve sodyum nitratla çözgen ekstraksiyonu 120 dakika boyunca manyetik karıştırıcıyla ortam sıcaklığında gerçekleştirilmiştir. Klorofil-a derişimi kontrol örneğinde 6.75 mg/g kuru spirulina olarak bulunurken; sonikasyon uygulama süresiyle artarak 30. dakikada 7.70 mg/g kuru spirulina derişime ulaşmış ve sonrasında sabit kalmıştır. Kontrol örneğinin fikosiyanin derişimi 34.52 mg/g spirulina bulunurken, sonikasyon uygulama süresiyle artarak 45. dakikada 51.83 mg/g kuru spirulina derişime ulaşmış ve sonrasında sabit kalmıştır. En yüksek antioksidan aktivite 60 dakika sonikasyon ardından çözgen ekstraksiyonda elde edilmiş ve klorofil-a ile fikosiyanin için sırasıyla 15.74 mg/g ve 11.98 mg/g olarak bulunmuştur. Sonuç olarak klorofil-a metanol ekstraksiyonu öncesi 30 dakika ultrasonikasyon, fikosiyanin sodyum nitrat ekstrasiyonu öncesi 45 dakika ultrasonikasyon işlem süreleri önerilebilir.