Feasibility of a chromameter and chemometric techniques to discriminate pure and mixed organic and conventional red pepper powders: A pilot study

Keskin, Muharrem; Arslan, Aysel; Soysal, Yurtsever; Şekerli, Yunus Emre; Çeli̇ktaş, Nafi̇z

doi:10.1111/jfpp.15846

Cited by 7 publications

(9 citation statements)

References 57 publications

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“…Organic agriculture is a holistic production system that does not harm biodiversity, biological cycles, and soil biological activity by using organic‐based fertilizers and renewable energy sources instead of chemical pesticides and inorganic fertilizers commonly used in conventional agriculture (Cardoso et al, 2011; Keskin et al, 2021). Many consumers believe that organic food, which is the output of organic farming, is healthier than conventionally produced food and is produced in a more environmentally friendly way.…”

Section: Introductionmentioning

confidence: 99%

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Lipid characteristics, bioactive properties, and mineral content in hazelnut grown under different cultivation systems

Karaosmanoğlu

2022

Food Processing Preservation

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The demand for organic food is increasing due to the view among consumers that organic food is healthier and more nutritious. However, very limited data are available on the nutritional content of organic hazelnuts. The aim of this study was to compare the chemical and nutraceutical properties of Prime Quality hazelnuts grown with organic and conventional farming systems under the same climatic conditions. For this purpose, approximate, fatty acid, sterol and tocopherol composition, total phenolic, total flavonoid, antioxidant capacity, and mineral substance profile of hazelnut grown with both organic and conventional farming systems were determined. When compared to conventional ones, organic hazelnuts had higher saturated fatty acids, atherogenic and thrombogenic indices, β‐sterol, total sterol, γ‐tocopherol, total phenolic, total flavonoid, antioxidant activity, magnesium, calcium, and chromium, but lower protein, ash, unsaturated fatty acids, manganese concentrations. Finally, it is quite remarkable that organic hazelnuts have higher nutritional value in terms of antioxidant compounds. Novelty impact statement Organic hazelnuts displayed higher content of phenolic, flavonoid, and more antioxidant activity than conventional hazelnuts. Organic hazelnuts presented more β‐sterol and total sterol than conventional hazelnuts. Organic hazelnuts contained more saturated fatty acids and less unsaturated fatty acids compared to conventional hazelnuts.

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Section: Introductionmentioning

confidence: 99%

“…Organic agriculture is a holistic production system that does not harm biodiversity, biological cycles, and soil biological activity by using organic-based fertilizers and renewable energy sources instead of chemical pesticides and inorganic fertilizers commonly used in conventional agriculture (Cardoso et al, 2011;Keskin et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Lipid characteristics, bioactive properties, and mineral content in hazelnut grown under different cultivation systems

Karaosmanoğlu

2022

Food Processing Preservation

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“…Besides, the chroma decreased with increasing application time (Table 4). This is probably related to the increase in temperature during the microwave “on” time, which leads to color degradation at higher temperatures and makes the product's color dull (Dehghannya et al, 2019; Muharrem Keskin et al, 2018). Chroma shows color saturation; In such a way that the sample's color becomes duller with its decrease and more vivid with its increase.…”

Section: Resultsmentioning

confidence: 99%

“…With the increase in power and temperature, nonenzymatic browning reactions of the product increase, and the resulting dark compounds also increase (Aghilinategh et al, 2015). Moreover, in a comparison between different treatments, the sample dried at 900 W and 50 s had the lowest chroma (color intensity) due to the increase in opacity at high temperatures (Muharrem Keskin et al, 2018). Also, the most downward hue angle and browning index were seen in the dried treatment with 900 W power–50 s time.…”

Section: Resultsmentioning

confidence: 99%

Investigation of microwave application time with constant pulse ratio on drying of zucchini

Dehghannya,

Farhoudi,

Dadashi

2023

Food Science & Nutrition

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Zucchini with the scientific name Cucurbita pepo L. belongs to the Cucurbits family. This product has low calories (Bagheri & Dinani, 2019) and contains a suitable level of B vitamins and minerals (Chayjan et al., 2017). Drying is an old way of preserving food for longer storage by avoiding the growth of microorganisms (Chayjan et al., 2017). Dried zucchini is a functional food with high magnitudes of fiber and bioactive compounds (Soquetta et al., 2018) that can be used in seasoning and soup mixtures.

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“…Conventional farming generally refers to a mode of production in which agrochemical practices are applied intensively (Kaya, 2021b), including the cultivation of genetically modified high yielding crops varieties (Arslan et al, 2020). In conventional farming, chemical inputs are used regardless of whether they are certified based on products and after the application, these crops are harvested and marketed without waiting for the pesticide and chemical ingredients to leave the products (Keskin et al, 2021). Thus, there is the consumption of products containing intense chemical, pesticide, and growth promoting hormone (Arslan, 2021).…”

Section: Introductionmentioning

confidence: 99%

Investigation of Changes of Organic Crops Production in Turkey

Arslan

2022

Ziraat Mühendisliği

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Agricultural production is a vital need in terms of ensuring the continuity of the human population and meeting their requirements. Yet, the applications during agricultural production have a determining role on the quality of the final product. In addition to the amount of agricultural production and its economic value, the quality of the obtained product is very important. In this sense, it is known that the products produced with the organic agricultural practices are more nutritious, high quality, they have below the pesticide residue of limited levels or none, compared to conventional. The accessibility to organic food products and the decrease in their prices can be achieved by increasing the amount of production. Evaluating the amount of organic crops production during the pandemic, which has affected all the countries, is important in terms of determining the problems in the production and developing solutions to these problems. The aim of this study was to evaluate the amount of organic crops production during the pandemic period compare to prior periods it in Turkey. In the study, a decrease in the amount of organic crops production was revealed statistically and some suggestions given for increasing it, and in addition, the differences of organic farming production method from other methods were included.

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Feasibility of a chromameter and chemometric techniques to discriminate pure and mixed organic and conventional red pepper powders: A pilot study

Cited by 7 publications

References 57 publications

Lipid characteristics, bioactive properties, and mineral content in hazelnut grown under different cultivation systems

Lipid characteristics, bioactive properties, and mineral content in hazelnut grown under different cultivation systems

Investigation of microwave application time with constant pulse ratio on drying of zucchini

Investigation of Changes of Organic Crops Production in Turkey

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