Fatty acid composition andmoisture and oil content were determined for Montola-2001 and Centennial safflower varieties at three different harvest dates from flowering to maturity, which were grown as autumn and spring crops in two different locations in 2001-2002 and 2002-2003. The experiment was carried out using split-split plots in a randomized complete block design with three replicates. Sowing dates affected oil content and fatty acid compositions significantly (P < 0.01), whereas moisture content in both years was not significantly affected. Moisture content declined 15 days from flowering period to maturity, while oil content increased. The rate of the palmitic acid formation decreased in both varieties 15 days from flowering period to maturity, whereas formation rates of the oleic and linoleic acids increased in Montola-2001 and Centennial varieties, respectively.

Physicochemical, bioactive, and antimicrobial properties of different cold press edible oil byproducts (almond (AOB), walnut (WOB), pomegranate (POB), and grape (GOB)) were investigated. Oil, protein, and crude fiber content of the byproducts were found between 4.82 and 12.57%, between 9.38 and 49.05%, and between 5.87 and 45.83%, respectively. GOB had very high crude fiber content; therefore, it may have potential for use as a new dietary fiber source in the food industry. As GOB, POB, and WOB oils were rich in polyunsaturated fatty acids, AOB was rich in monounsaturated fatty acids. Oil byproducts were also found to be rich in dietary mineral contents, especially potassium, calcium, phosphorus, and magnesium. WOB had highest total phenolic (802 ppm), flavonoid (216 ppm), and total hydrolyzed tannin (2185 ppm) contents among the other byproducts. Volatile compounds of all the byproducts are mainly composed of terpenes in concentration of approximately 95%. Limonene was the dominant volatile compound in all of the byproducts. Almond and pomegranate byproduct extracts showed antibacterial activity depending on their concentration, whereas those of walnut and grape byproducts showed no antibacterial activity against any pathogenic bacteria tested. According to the results of the present study, walnut, almond, pomegranate, and grape seed oil byproducts possess valuable properties that can be taken into consideration for improvement of nutritional and functional properties of many food products.

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RESUMENEfecto de la radiación gamma sobre la microbiología y las propiedaddes del aceite del comino negro (Nigella sativa L.)Muestras de comino negro adquiridas en el mercado fueron irradiadas a dosis de 2.5 kGy, 6 kGy, 8 kGy y 10 kGy, respectivamente. Coincidiendo con el aumento en la dosis de irradiación, se incrementaron tanto la acidez libre, como el índice de peróxidos de las muestras, mientras que se redujeron en el aceite el índice de yodo, el índice de refracción y la resistencia a la oxidación medida por Rancimat. En la composición de ácidos grasos aumentaron los niveles de ácidos grasos trans, mientras que se redujeron los porcentajes de ácidos grasos insaturados. El recuento de microbios presentes en las muestras descendió, conforme aumentaba la dosis de irradiación aplicada. Se observó como los recuentos totales de bacterias, hongos y levaduras se redujeron hasta un límite indetectable. PALABRAS-CLAVE: Comino negro -Composición en ácidos grasos -Irradiación -Nigella sativa -Propiedades físico-químicas y microbiológicas. SUMMARY Effect of gamma radiation on microbiological and oil properties of black cumin (Nigella sativa L.)Black cumin samples obtained from the market have been irradiated under 2.5 kGy, 6 kGy, 8 kGy, and 10 kGy doses, respectively. Along with the increase in the dose of irradiation, both the free fatty acid and peroxide values of the samples increased, whereas oil contents, iodine numbers, refraction index and Rancimat values decreased. In the composition of fatty acids, while the percentages of unsaturated fatty acids decreased; trans fatty acid levels increased. Microbial count of the samples decreased as the dose of irradiation increased. It has been observed that total bacterial count as well as total count of yeast and mould reduced to the undetectable limit. KEY-WORDS: Black cumin -Fatty acid composition -Irradiation -Nigella sativa L -Physicochemical and microbiological properties.

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SUMMARYEffects of storage and industrial oilseed extraction methods on the quality and stability characteristics of crude sunflower oil (Helianthus annuus L.)The influence of industrial oilseed extraction methods on the quality and stability of crude sunflower oil (pre-pressed, solvent-extracted, full-pressed and mixed oils) was studied by means of the determination of free fatty acids, peroxide

In this study, bioactive compounds, oil, sugar, fatty acid, and mineral contents of grape wastes (pomace, skin, and seeds) obtained from wine, grape juice, and boilled grape juice production were investigated. Total phenol and tannin contents of grape by‐products varied between 31.2 mgGAE/g (molasses skin) and 98.97 mgGAE/g (wine seed); 96.93 mgTAE/g (grape juice pomace) and 138.67 mgTAE/g (molasses pomace), respectively. The highest (377.57 g/kg) and lowest (20.00 g/kg) total sugars were determined in molasses and wine skin wastes, respectively. Epicatechin contents of samples were found between 439.67 mg/kg (molasses skin) and 3,444.57 mg/kg (molasses seed). The lowest and highest linoleic acids were determined in molasses skin oil (40.00%) and grape juice skin oil (51.10%). α‐Tocopherol contents of wine by‐product oils changed between 3.35 mg/kg (seed) and 6.42 mg/kg (pomace). The lowest and highest P contents were determined in molasses skin (17,563 mg/kg) and wine seed (29,634 mg/kg), respectively. Practical applications The residue may represent from 13.5 to 14.5% at the total volume of grapes, and may reach 20%. The most abundant phenolic compound in wine pomace is anthocyanins concentrated in the skin, and flavonols present mostly in the grape seed (56–65% total flavonol). Grape is a phenol‐rich plant, and these phenolics are mainly distributed in the skin, stem, leaf, and seed of grape, rather than their juicy middle sections. Skins and seeds of grapes are produced in large quantities by the winemaking industry. These by‐products have become valuable raw materials due to their high content of polyphenols, tocols, and other macro‐ and micronutrients. Seed and skins of grape produced in large quantities by the wine making industry have become valuable raw materials for extraction of polyphenols.

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