Kübra TEZER, Zeynep CABA TACER, Dilara ERDİL NİLÜFER, Hatice MENTEŞE

Bazı Yağlı Meyve ve Tohumlara Uygulanan Kavurma ve Pi irme İ lemlerinin Toplam Fenolik Madde ve Antioksidan Aktiviteye Etkileri

Yağlı meyve ve tohumlar yüksek yağ içeriğine sahip, lezzetli gıdalardır. Yağlı meyvelerden fındık ve yerfıstığı atıştırmalık olarak sıklıkla kavrulmuş halde tüketilirken, yağlı tohumlardan çörekotu ve susam ise unlu mamullere eklenebilmektedir. Bu gıdaların fenolik bileşenler bakımından zengin olduğu bilinmekte, uygulanan farklı ısıl işlemlerin bu bileşenler üzerindeki etkilerine ilişkin araştırmalar ise devam etmektedir. Bu çalışmada fındık ve yerfıstığına kavurma (145°C'de 20 dakika ve 165°C'de 25 dakika); susam ve çörekotuna ise pişirme işlemi (180°C'de 35 dakika ve 220°C'de 45 dakika) uygulanmıştır. Çalışma sonunda, kavurma işlemlerinin fındık ve yerfıstığı numunelerindeki toplam fenolik madde miktarını ve antioksidan aktiviteyi önemli ölçüde etkilemediği (p>0.05) belirlenmiştir. Buna karşın, çörekotunun fenolik madde miktarında önemli bir düşüş olduğu (p

Effect of Roasting and Baking of Oily Fruits and Seeds on Their Total Phenolic Content and Antioxidant Activity

Oily fruits and seeds are delicious foods with high oil content. Nuts such as hazelnuts and peanuts are generally consumed in roasted form while oily seeds of black cumin and sesame samples are commonly added onto bakery products. These food products are rich in phenolic components; however, research on the effect of heating on these ingredients is still in progress. In this study, hazelnut and peanut samples were roasted at 145°C for 20 min or at 165°C for 25 min while seeds of black cumin and sesame were baked at 180°C for 35 min or at 220°C for 45 min. Results revealed that roasting did not influence the total phenolic content and antioxidant activity of samples significantly (p>0.05). In contrast, total phenolic content of black cumin seeds significantly decreased (p

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