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Isıl İşlemin Fenolik Bileşenler Üzerine Etkisi

Year 2016, Volume: 21 Issue: 1, 55 - 67, 30.06.2016

Abstract

Fenolik bileşenler bitkilerde bulunan ve anti-alerjenik, antiimflamatuar, antimikrobiyal, antioksidan ve antitrombotik etkileri olan sekonder metobolitlerdir. Fenolik bileşenler ısıya duyarlı bileşenler olarak tanımlanır. Isıtma işlemi toplam fenolikleri, flavonoidleri antioksidan aktiviteyi etkiler. Birçok çalışma, fenoliklerin ve antioksidan aktivitenin ısıtmayla azaldığını ortaya koymuştur. Bununla birlikte, hücre duvarlarında esterifiye formda bulunan fenolik asitler ısıtmayla hücre matriksinden ayrılırlar. Toplam fenolik maddeler ve antioksidan aktivite üzerine ısıl işlemin etkisini araştıran çalışmaların sonuçları çelişkilidir. Bazı çalışmalar, ısıl işlem ile hücre duvarı ve hücre matriksinin yapısının bozulması nedeniyle fenolik asitlerin miktarının arttığını ifade ederken bazı çalışmalar ise ısıl işlem ile fenolik bileşenlerde ve antioksidan aktivitede azalma veya bir değişiklik olmadığını ifade etmektedir. Bu çalışmada, ısıl işlemin fenolik bileşenler üzerine etkisi üzerinde durulmuştur.

References

  • Amin, I., Lee, W. Y. 2005. Effect of different blanching times on antioxidant properties in selected cruciferous vegetables. Journal of Science Food and Agriculture, 85: 2314-2320.
  • Boskov-Hansen, H., Andreasen, M.F., Nielsen, L.M., Larsen, L.M., Knudsen, K.E., Meyer, A.S., Christensen, L.P., Hansen, A., 2002. Changes in dietary fibre, phenolic acids and activity of endogenous enzymes during rye bread-making. European Food Research Technology, 214: 33-42.
  • Brennan, C., Brennan, M., Derbyshire, E., Tiwari, B., 2011. Effects of extrusion on the polyphenols, vitamins and antioxidant activity of foods. Trends in Food Science and Technology, 22: 570-575.
  • Calligaris, S., Manzocco, L., Anese, M., Nicoli, M.C., 2004. Effect of heat-treatment on the antioxidant and pro-oxidant activity of milk. International Dairy Journal, 14: 421-427.
  • Choi, Y., Lee, S.M., Chun, J., Lee, H.B., Lee, J., 2006. Influence of heat treatment on the antioxidant activities and polyphenolic compounds of Shiitake (Lentinus edodes) mushroom. Food Chemistry, 99: 381-387.
  • Chuah, A.M., Lee, Y.C., Yamagaguchi, T., Takamura, H., Yin, L.J., Matoba, T., 2008. Effect of cooking on the antioxidant properties of coloured peppers. Food Chemistry, 111: 20-28.
  • Delgado-Licon, E., Ayala, A. L.M., Rocha-Guzman, N.E., Gallegos-Infante, J.A., Atienzo-Lazos, M., Drzewiecki, J., 2009. Influence of extrusion on the bioactive compounds and the antioxidant capacity of the bean/corn mixtures. International Journal of Food Sciences and Nutrition, 60(6): 522-532.
  • Dietrych-Szostak, D., Oleszek, W., 1999. Effect of processing on the flavonoid content in buckwheat (Fagopyrum esculentum Moench) grain. Journal of Agricultural Food Chemistry, 47: 4384-4387.
  • Dlamini, N. R., Taylor, J. R. N. and Rooney, L.W. 2007. The effect of sorghum type and processing on the antioxidant properties of African sorghum-based foods. Food Chemistry, 105:1412-1419.
  • Fares, C., Platani, C., Baiano, A., Menga, V., 2010. Effect of processing and cooking on phenolic profile and antioxidant capacity of durum wheat pasta enriched with debranning fractions of wheat. Food Chemistry, 119: 1023-1029.
  • Fares, C., Menga, V., 2012. Effects of toasting on the carbohydrate profile and antioxidant properties of chickpea (Cicer arietinum L.) flour added to durum wheat pasta. Food Chemistry, 131: 1140-1148.
  • Gahler, S., Otto, K., Bohm, V., 2003. Alterations of vitamin C, total phenolics and antioxidant capacity as affected by processing tomatoes to different products. Journal of Agriculture and Food Chemistry, 51: 7962-7968.
  • Gelinas, P., McKinnon, C.M., 2006. Effects of wheat variety, farming site, and bread-baking on total phenolics. International Journal of Food Science and Technology, 41: 329-332.
  • Grela, E. R., Jensen, S.K., Jakobsen, K., 1999. Fatty acid composition and content of tocopherols and carotenoids in raw and extruded grass pea (Lathyrus sativus L). Journal of Agriculture and Food Chemistry, 79:2075–2078.
  • Grupta, V., Nagar, R., 2010. Effect of cooking, fermentation, dehulling and utensils on antioxidants present in pearl millet rabadi-a traditional fermented food. Journal of Food Science and Technology, 47(1): 73-76.
  • Kim, S.Y., Jeong, S.M., Park, W.P., Nam, K.C., Ahna, D.U., Lee, S.C., 2006. Effect of heating conditions of grape seeds on the antioxidant activity of grape seed extract. Food Chemistry, 97: 472-479.
  • Korus, J., Gumul, D., Czechowska, K. 2007. Effect of extrusion on the phenolic composition and antioxidant activity of dry beans of Phaseolus vulgaris. L. Food Technology and Biotechnology, 45:139–146
  • Mazzeo, T., N’Dri, D., Chiavaro, E., Visconti, A., Fogliano, V., 2011. Effect of two cooking procedures on phytochemical compounds, total antioxidant capacity and colour of selected frozen vegetables. Food Chemistry, 128: 627-633.
  • Meral, 2011. Fonksiyonel Öneme Sahip Doğal Bileşenlerin Hamur ve Ekmek Özellikleri Üzerine Etkilerinin Belirlenmesi. (doktora tezi, yayınlanmamış). YYÜ Fen Bilimleri Enstitüsü, Van.
  • Michalska, A., Amigo-Benavent, M., Zielinski, H., Doloresvdel Castillo, M., 2008. Effect of bread making on formation of Maillard reaction products contributing to the overall antioxidant activity of rye bread. Journal of Cereal Science, 48: 123-132.
  • Nayak, B., Liu, R.H., Tang, J., 2015. Effects of processing on phenolic antioxidants of fruits, vegetables and grains. Critical Reviews in Food Science and Nutrition, 55(7): 887-918.
  • Oboh, G., 2005. Effect of blanching on the antioxidant properties of some tropical green leafy vegetables. LWT, 38(5): 513-517.
  • Peral, V., Holm, d.G., Jayanty, S.S., 2012. Effects of cooking methods on polyhenols, pigments and antioxidant activity in patato tubers. LWT, 45: 161-171.
  • Pinelo, M., Rubilar, M., Sinerio, J., Nunez, M.J., 2005. A thermal treatment to increase the antioxidant capacity of natural phenols: catechin, resveratrol and grape extract cases. European Food Research and Technology, 221. 284-290.
  • Rakic, S., Petrovic, S., Kukic, J., Jadranin, M., Tesevic, V., 2007. Influence of thermal treatment on phenolic compounds and antioxidant properties of oak acorns from Serbia. Food Chemistry, 2: 830-834.
  • Sakac, M., Torbica, A., Sedej, I., Hadnadev, M., 2011. Influence of breadmaking on antioxidant capacity of gluten free breads based on rice and buckwheat flours. Food Research International, 44: 2806-2813.
  • Scalzo, R.L., Iannoccari, T., Summa, C., Morelli, R., Rapisarda, P., 2004. Effect of thermal treatments on antioxidant and antiradical activity of blood orange juice. Food Chemistry, 85: 41-47.
  • Sensoy, I., Rosen, R.T., Ho, C., Karwe, M.V., 2006. Effect of processing on buckwheat phenolics and antioxidant activity. Food Chemistry, 99: 388-393.
  • Shih, M. C., Kuo, C. C., Chiang, W., 2009. Effects of drying and extrusion on colour, chemical composition, antioxidant activities and mitogenic response of spleen lymphocytes of sweet potatoes. Food Chemistry, 117(1), 114e121.
  • Sultana, B., Anwar, F., Iqbal, S., 2008. Effect of different cooking methods on the antioxidant activity of some vegetables from Pakistan. International Journal of Food Science and Technology, 43: 560-567.
  • Tsai, P.J., Delva, L., Yu, T.Y., Huang, Y.T., Dufosse, L., 2005. Effect of sucrose on the anthocyanin and antioxidant capacity of mulberry extract during high temparature heating. Food Research International, 38: 1059-1065.
  • Turkmen, N. Sari, F., Velioglu, Y.S., 2005. The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables. Food Chemistry, 93: 713-718.
  • Volden, J., Borge, G. I. A., Bengtsson, G. B., Hansen, M., Thygesen, I. E., Wicklund, T., 2008. Effect of thermal treatment on glucosinolates and antioxidant- related parameters in red cabbage (Brassica oleracea L. ssp capitata f. rubra). Food Chemistry, 109: 595–605.
  • Yagci, S., Gogus, F., 2009. Effect of incorporation of various food by-products on some nutritional properties of rice-based extruded foods. Food Science and Technology International, 15(6), 571-581.
  • Zielinski, H., Kozlowska, H., Lewczuk, B., 2001. Bioactive compounds in the cereal grains before and after hydrothermal processing. Innovative Food Science and Emerging Technologies, 2: 159-169.
  • Zhang, D., Hamauzu, Y., 2004. Phenolics, ascorbic acid, carotenoids and antioxidant activity of broccoli and their chages during conventional and microwave cooking. Food Chemistry, 88: 503-509.

The Effects of Different Thermal Applications on Phenolics Compounds

Year 2016, Volume: 21 Issue: 1, 55 - 67, 30.06.2016

Abstract

 

Abstract

Phenolic compounds are secondary metabolites that are derivatives of the pentose, phosphate, pathways in plants. Phenolic compounds exhibit a wide range of physiological properties, such as anti-allergenic, anti-artherogenic, anti-inflammatory, anti-microbial, antioxidant and anti-thrombotic effects. Phenolic compounds are very sensitive to heat. Heating effects the total phenolics, flavonoids, antioxidant activity. Most studies indicate that level of antioxidants and phenolics is reduced significantly by the heating process. However, bound phenolic acids esterified to cell walls release from the cell matrix with heating. In most studies on the effects of heat treatment on the total phenolic content, the results are contradicting. Some studies indicate that levels of phenolic acids increases after heating, due to the ability of heat to distrupt cellular matrix and cell wall whilst some studies report a reduction or no change in phenolics and antioxidant activity. In this study, effects of thermal treatment on phenolics compounds were evaluated.

References

  • Amin, I., Lee, W. Y. 2005. Effect of different blanching times on antioxidant properties in selected cruciferous vegetables. Journal of Science Food and Agriculture, 85: 2314-2320.
  • Boskov-Hansen, H., Andreasen, M.F., Nielsen, L.M., Larsen, L.M., Knudsen, K.E., Meyer, A.S., Christensen, L.P., Hansen, A., 2002. Changes in dietary fibre, phenolic acids and activity of endogenous enzymes during rye bread-making. European Food Research Technology, 214: 33-42.
  • Brennan, C., Brennan, M., Derbyshire, E., Tiwari, B., 2011. Effects of extrusion on the polyphenols, vitamins and antioxidant activity of foods. Trends in Food Science and Technology, 22: 570-575.
  • Calligaris, S., Manzocco, L., Anese, M., Nicoli, M.C., 2004. Effect of heat-treatment on the antioxidant and pro-oxidant activity of milk. International Dairy Journal, 14: 421-427.
  • Choi, Y., Lee, S.M., Chun, J., Lee, H.B., Lee, J., 2006. Influence of heat treatment on the antioxidant activities and polyphenolic compounds of Shiitake (Lentinus edodes) mushroom. Food Chemistry, 99: 381-387.
  • Chuah, A.M., Lee, Y.C., Yamagaguchi, T., Takamura, H., Yin, L.J., Matoba, T., 2008. Effect of cooking on the antioxidant properties of coloured peppers. Food Chemistry, 111: 20-28.
  • Delgado-Licon, E., Ayala, A. L.M., Rocha-Guzman, N.E., Gallegos-Infante, J.A., Atienzo-Lazos, M., Drzewiecki, J., 2009. Influence of extrusion on the bioactive compounds and the antioxidant capacity of the bean/corn mixtures. International Journal of Food Sciences and Nutrition, 60(6): 522-532.
  • Dietrych-Szostak, D., Oleszek, W., 1999. Effect of processing on the flavonoid content in buckwheat (Fagopyrum esculentum Moench) grain. Journal of Agricultural Food Chemistry, 47: 4384-4387.
  • Dlamini, N. R., Taylor, J. R. N. and Rooney, L.W. 2007. The effect of sorghum type and processing on the antioxidant properties of African sorghum-based foods. Food Chemistry, 105:1412-1419.
  • Fares, C., Platani, C., Baiano, A., Menga, V., 2010. Effect of processing and cooking on phenolic profile and antioxidant capacity of durum wheat pasta enriched with debranning fractions of wheat. Food Chemistry, 119: 1023-1029.
  • Fares, C., Menga, V., 2012. Effects of toasting on the carbohydrate profile and antioxidant properties of chickpea (Cicer arietinum L.) flour added to durum wheat pasta. Food Chemistry, 131: 1140-1148.
  • Gahler, S., Otto, K., Bohm, V., 2003. Alterations of vitamin C, total phenolics and antioxidant capacity as affected by processing tomatoes to different products. Journal of Agriculture and Food Chemistry, 51: 7962-7968.
  • Gelinas, P., McKinnon, C.M., 2006. Effects of wheat variety, farming site, and bread-baking on total phenolics. International Journal of Food Science and Technology, 41: 329-332.
  • Grela, E. R., Jensen, S.K., Jakobsen, K., 1999. Fatty acid composition and content of tocopherols and carotenoids in raw and extruded grass pea (Lathyrus sativus L). Journal of Agriculture and Food Chemistry, 79:2075–2078.
  • Grupta, V., Nagar, R., 2010. Effect of cooking, fermentation, dehulling and utensils on antioxidants present in pearl millet rabadi-a traditional fermented food. Journal of Food Science and Technology, 47(1): 73-76.
  • Kim, S.Y., Jeong, S.M., Park, W.P., Nam, K.C., Ahna, D.U., Lee, S.C., 2006. Effect of heating conditions of grape seeds on the antioxidant activity of grape seed extract. Food Chemistry, 97: 472-479.
  • Korus, J., Gumul, D., Czechowska, K. 2007. Effect of extrusion on the phenolic composition and antioxidant activity of dry beans of Phaseolus vulgaris. L. Food Technology and Biotechnology, 45:139–146
  • Mazzeo, T., N’Dri, D., Chiavaro, E., Visconti, A., Fogliano, V., 2011. Effect of two cooking procedures on phytochemical compounds, total antioxidant capacity and colour of selected frozen vegetables. Food Chemistry, 128: 627-633.
  • Meral, 2011. Fonksiyonel Öneme Sahip Doğal Bileşenlerin Hamur ve Ekmek Özellikleri Üzerine Etkilerinin Belirlenmesi. (doktora tezi, yayınlanmamış). YYÜ Fen Bilimleri Enstitüsü, Van.
  • Michalska, A., Amigo-Benavent, M., Zielinski, H., Doloresvdel Castillo, M., 2008. Effect of bread making on formation of Maillard reaction products contributing to the overall antioxidant activity of rye bread. Journal of Cereal Science, 48: 123-132.
  • Nayak, B., Liu, R.H., Tang, J., 2015. Effects of processing on phenolic antioxidants of fruits, vegetables and grains. Critical Reviews in Food Science and Nutrition, 55(7): 887-918.
  • Oboh, G., 2005. Effect of blanching on the antioxidant properties of some tropical green leafy vegetables. LWT, 38(5): 513-517.
  • Peral, V., Holm, d.G., Jayanty, S.S., 2012. Effects of cooking methods on polyhenols, pigments and antioxidant activity in patato tubers. LWT, 45: 161-171.
  • Pinelo, M., Rubilar, M., Sinerio, J., Nunez, M.J., 2005. A thermal treatment to increase the antioxidant capacity of natural phenols: catechin, resveratrol and grape extract cases. European Food Research and Technology, 221. 284-290.
  • Rakic, S., Petrovic, S., Kukic, J., Jadranin, M., Tesevic, V., 2007. Influence of thermal treatment on phenolic compounds and antioxidant properties of oak acorns from Serbia. Food Chemistry, 2: 830-834.
  • Sakac, M., Torbica, A., Sedej, I., Hadnadev, M., 2011. Influence of breadmaking on antioxidant capacity of gluten free breads based on rice and buckwheat flours. Food Research International, 44: 2806-2813.
  • Scalzo, R.L., Iannoccari, T., Summa, C., Morelli, R., Rapisarda, P., 2004. Effect of thermal treatments on antioxidant and antiradical activity of blood orange juice. Food Chemistry, 85: 41-47.
  • Sensoy, I., Rosen, R.T., Ho, C., Karwe, M.V., 2006. Effect of processing on buckwheat phenolics and antioxidant activity. Food Chemistry, 99: 388-393.
  • Shih, M. C., Kuo, C. C., Chiang, W., 2009. Effects of drying and extrusion on colour, chemical composition, antioxidant activities and mitogenic response of spleen lymphocytes of sweet potatoes. Food Chemistry, 117(1), 114e121.
  • Sultana, B., Anwar, F., Iqbal, S., 2008. Effect of different cooking methods on the antioxidant activity of some vegetables from Pakistan. International Journal of Food Science and Technology, 43: 560-567.
  • Tsai, P.J., Delva, L., Yu, T.Y., Huang, Y.T., Dufosse, L., 2005. Effect of sucrose on the anthocyanin and antioxidant capacity of mulberry extract during high temparature heating. Food Research International, 38: 1059-1065.
  • Turkmen, N. Sari, F., Velioglu, Y.S., 2005. The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables. Food Chemistry, 93: 713-718.
  • Volden, J., Borge, G. I. A., Bengtsson, G. B., Hansen, M., Thygesen, I. E., Wicklund, T., 2008. Effect of thermal treatment on glucosinolates and antioxidant- related parameters in red cabbage (Brassica oleracea L. ssp capitata f. rubra). Food Chemistry, 109: 595–605.
  • Yagci, S., Gogus, F., 2009. Effect of incorporation of various food by-products on some nutritional properties of rice-based extruded foods. Food Science and Technology International, 15(6), 571-581.
  • Zielinski, H., Kozlowska, H., Lewczuk, B., 2001. Bioactive compounds in the cereal grains before and after hydrothermal processing. Innovative Food Science and Emerging Technologies, 2: 159-169.
  • Zhang, D., Hamauzu, Y., 2004. Phenolics, ascorbic acid, carotenoids and antioxidant activity of broccoli and their chages during conventional and microwave cooking. Food Chemistry, 88: 503-509.
There are 36 citations in total.

Details

Journal Section Articles
Authors

Raciye Meral

Publication Date June 30, 2016
Submission Date March 23, 2016
Published in Issue Year 2016 Volume: 21 Issue: 1

Cite

APA Meral, R. (2016). Isıl İşlemin Fenolik Bileşenler Üzerine Etkisi. Yüzüncü Yıl Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 21(1), 55-67.