Chlorella vulgaris Türü Mikroalglerde B Vitamini İçeriklerinin Uzun Süreli Pişirme Koşulunda Değişimi

Bu çalışmada besleyici öğeler açısından zengin, farklı fonksiyonel gıdalarda kullanımı giderek yaygınlaşan Chlorella vulgaris türü mikroalglerde bulunan B vitamini içeriklerinin 125°C sıcaklıkta ve 35 dakikalık pişirme koşulları altında değişimi incelenmiştir. Ultra yüksek performanslı sıvı kromatografisi-yüksek çözünürlüklü kütle spektrometresi (UHPLC-HR/MS) kullanılarak gerçekleştirilen ölçümlerde 35 dakikalık pişirme süresi sonrası B1 (tiamin), B2 (riboflavin), B3 (niasin), ve B6 (piridoksin) vitaminlerinin pişirme işlemine maruz bırakılmayan kontrol grubuna kıyasla istatistiki olarak anlamlı şekilde (p<0.05) arttığı belirlenmiştir. B7 (biyotin) ve B12 (metilkobalamin) miktarların ise 35 dakikalık pişirme işlemi sonrası kontrol grubuna göre bir miktar arttığı, ancak aradaki farkın istatistiki olarak anlamlı olmadığı (p>0.05) gözlenmiştir. Otuz beş dakikalık uzun ısıl işlemlerinin, kalın bir hücre çeperine sahip Chlorella vulgaris mikroalg türünde daha fazla B vitamini açığa çıkmasına yardımcı olabileceği; böylelikle ısıl işlemlere karşı hassas olan ve pişirme sonrası bozunduğu bilinen B vitaminlerinin, Chlorella vulgaris türü mikroalglerde pişirme sırasında korunarak fonksiyonel gıda ürünlerinde kullanılabileceği değerlendirilmiştir.

Anahtar Kelimeler:

Mikroalg, Chlorella, Fonksiyonel gıda, B vitaminleri

Changes in Vitamin B Complex of Chlorella vulgaris during Long Term Baking Conditions

In this study, Chlorella vulgaris microalgae, commonly used in functional foods due to its rich nutritious compounds, have been subjected to 35-min cooking durations at 125°C to determine changes in its vitamin B content. Using Ultra-Performance Liquid Chromatography–High-Resolution Mass Spectrometry (UHPLC-HR/MS), long-term 35-min cooking caused significant increases (p<0.05) in vitamins B1 (thiamine), B2 (riboflavin), B3 (niacin) and B6 (pyridoxine) compared to raw (non-baked) samples. Vitamins B7 (biotin) and B12 (methylcobalamin) were both higher in 35-min-baked samples although these changes were statistically insignificant (p>0.05). These observations were attributed to the fact that long-term heat treatment during cooking might help breakage of thicker cell walls present in Chlorella vulgaris leading to higher vitamin B concentrations compared to raw samples. As such, it was concluded that cooking processes might help preserve vitamin B-rich content of Chlorella vulgaris and contribute to their use in functional food products.

Keywords:

Microalgae, Chlorella, Functional food, Vitamin B,

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