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    Effect of drying methods on the mineral content of basil (Ocimum basilicum L.)
    (ELSEVIER SCI LTD, 2005) Ozcan, M; Arslan, D; Unver, A
    Sun drying and oven drying (50 degrees C) characteristics of basil (Ocimum basilicum L.) were determined. The effect of these drying methods on the mineral content of fresh, oven dried and the wire basket sun dried basil were compared. Oven drying resulted in increased drying rates and shorter drying time. Basil can be oven dried at 50 degrees C to 17.31% moisture content after 15h and can be sun dried to 23.79% moisture content after 28h. The mineral content of oven dried herbs was higher than sun dried herbs. K, P, Ca, S, Mg, Fe and Al contents were determined as main minerals in both oven and sun dried basil. (c) 2004 Elsevier Ltd. All rights reserved.
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    Hawthorn (Crataegus spp.) fruit: some physical and chemical properties
    (ELSEVIER SCI LTD, 2005) Ozcan, M; Haciseferogullari, H; Marakoglu, T; Arslan, D
    The hawthorn (Crataegus spp.) fruits were analysed for some physical (dimensions, geometric mean diameter, sphericity, bulk density, fruit density, volume, terminal velocity, hardness and porosity) and chemical (moisture, crude protein, crude oil, crude energy, crude fiber, ash, pH, acidity, water- and alcohol soluble extract) properties. Mineral content of wild hawthorn growing in Turkey were determined by Inductively Coupled Plasma Atomic Emission Spectrometer (ICP-AES). All materials contained high amounts of Ca, K, Mg, Na and P. These values were found as 3046.37 ppm, 13,531.96 ppm, 1502.55 ppm, 312.18 ppm, 1477.88 ppm and 431,307.29ppm, respectively. The mean pulp and seeds weight, length, diameter, mass, volume, geometric mean diameter, sphericity and projected area were measured as 2.16g, 0.87g, 14.39mm, 19.34mm, 3.03g, 3083.3 mm(3), 17.52mm, 1.22 and 4.19 cm(2), respectively. The energy, protein, cellulose, oil, ash, acidity and water-soluble extract values of hawthorn fruits were established as 34.02 kcal/g, 2.48%, 4.67%, 0.87%, 2.28%, 1.98% and 32.31 %, respectively. It is very important to evaluate the physical properties for the design of equipment used for harvesting, transportation, storage and processing of fresh fruits. Also, the information supplied on the chemical properties of the hawthorn fruit can be used in human nutrition. © 2004 Elsevier Ltd. All rights reserved.
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    Proximate composition and technological properties of fresh blackthorn (Prunus spinosa L. subsp dasyphylla (Schur.)) fruits
    (ELSEVIER SCI LTD, 2005) Marakoglu, T; Arslan, D; Ozcan, M; Haciseferogullari, H
    In this study, the chemical and physical properties of blackthorn (Prunus spinosa subsp. dasyphlla (Schur.)) fruits growing wild in Konya province were determined. Proximate analysis such as dry matter, crude oil, crude protein, crude fibre, crude energy, ash, water-soluble and alcohol-soluble extract, pH and acid and mineral contents were established in this work. Al, B, Ca, K, Mg, Na, P and S were deter-mined as major minerals. Mineral content of blackthorn growing in Turkey were determined by inductively coupled plasma atomic emission spectrometer (ICP-AES). All materials contained high amounts of K (18706.98 mg/kg), Ca (1524.22 mg/kg), Mg (968.15 mg/kg), P (1514.1 mg/ kg): S (500025.97 mg/kg), Na (530.11 mg/kg), B (26.99 mg/kg), Al (26.33 mg/kg) and Fe (16.18 mg/kg). Also, technological properties such as length and diameter of fruit, unit mass, volume of fruit, geometric mean diameter, sphericity, bulk density, fruit density, porosity, projected area, terminal velocity, kernel and pulp mass, static and dynamic coefficient of friction were measured at 69.37% moisture content levels. The values of length, mass, diameter, geometric mean diameter and sphericity of blackthorn fruit were established as 12.12 mm, 1.28 g, 12.59 mm, 12.43 mm and 1.03, respectively. At the same moisture content, projected area, volume, bulk density, fruit density, porosity, terminal velocity, fruit hardness, static friction and dynamic friction coefficients were determined as 1.454 cm(2), 1288.5 mm(3), 15.66 g, 598.9 kg/m(3), 1111.43 kg/m(3), 46.38%, 16.14 m/s, 0.28 N, 0.3351-0.3986 and 0.2814-0.3427, respectively. The analytical values revealed nutritional properties and mineral contents of blackthorn fruit. In addition, knowledge of their mineral contents of fruits is of great interest. Also, it is very important to know the technological properties of equipment used harvesting, transportation and processing of fresh plum fruits. (C) 2004 Elsevier Ltd. All rights reserved.
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    Some nutritional and technological properties of wild plum (Prunus spp.) fruits in Turkey
    (ELSEVIER SCI LTD, 2005) Calisir, S; Haciseferogullari, H; Ozcan, M; Arslan, D
    Nutritional and technological properties for the design of fruit processing machines were determined for wild plum fruit, at a moisture content of 20.65% (d.b.). The moisture, ash, crude protein, crude oil, crude fibre, pH, acidity, water soluble-extract and mineral contents of completely ripe fruits were investigated. Mineral content of wild plum growing in Turkey were determined by an inductively coupled plasma atomic emission spectrometer (ICP-AES). All materials contained high amounts of K (9879.57 mg/kg), Ca (920.82 mg/kg), Mg (916.68 mg/kg), P (659.15 mg/kg), S (122.69 mg/kg), Na (40.46 mg/kg) and Fe (30.1 mg/kg). Also, technological properties such as length and diameter of fruit, unit mass, volume of fruit, geometric mean diameter, sphericity, bulk density, fruit density, porosity, projected area, terminal velocity kernel and pulp mass, static and dynamic coefficient of friction were measured at 20.65% moisture content. The values of length, mass, diameter, geometric mean diameter and sphericity of wild plum fruit were established as 28.14 mm, 15.33 g, 30.16 mm, 29.47 mm and 1.04, respectively. In the same moisture content, projected area, volume, kernel and pulp mass, bulk density, fruit density, porosity, terminal velocity, fruit hardness, static friction and dynamic friction coefficients were determined as 8.96 cm(2), 17.02 cm(3), 1.60 g, 15.66 g, 515.12 kg/m(3), 1057.99 kg/m(3), 50.20%, 16.19 m/s, 7.8 N, 0.449-0.625 and 0.381-0.519, respectively. This work attempts to allocate the knowledge deficit on the nutritional properties of these plants. (C) 2004 Published by Elsevier Ltd.