Gıdaların Depolanma Koşullarının İçerdikleri Antioksidanlar Üzerine Etkileri

Gıdalarda oksidatif bozulmayı önleyen yada geciktiren bileşikler olan antioksidanların son yıllarda insan sağlığı üzerine yararlı etkilerinin ortaya konulmasıyla önemi gittikçe artmaktadır. Meyveler ve sebzeler, baharat ve şifalı otlar, çay, tahıllar ve tohumlar antioksidan içerikleri bakımından zengin olan gıdalardır. Gıdaların bileşiminde bulunan besleyici değerler çeşitli işlemler sonucu değişim göstermektedir. Gıda maddelerinde bulunan bazı antioksidanların farklı depolama koşullarındaki değişimi bu çalışmada irdelenecektir

Anahtar Kelimeler:

Depolama, antioksidan, antioksidan aktivitesi, sıcaklık, süre

THE EFFECTS OF STORAGE CONDITIONS ON ANTIOXIDANTS IN FOODS Meyve ve Sebzeler

Antioxidants are compounds inhibit or delay oxidative spoilage that beneficial effects on human health increase its importance, recently. Fruits and vegetables, spices and herbs, tea, cereals and grains are rich from the antioxidants contents. The nutritional values show variation during different processes. The variations of certain antioxidants in foods on different storage conditions are examined in this study.

Keywords:

Storage, antioxidant, antioxidant activity, temperature, time,

PDF

___

Shahidi F. 2000. Antioxidants in food and food antioxidants. Nahrung 44, 158- 163.
Thomas M.J. 1995. The role of free radicals and antioxi dams: how do we know that they are working? Crit. Rev. Food Sci. Nutr. 35 (112), 21-39.
San Lin R.I. 1994. Phytochemicals and antioxidants. In: Functional Foods, pp. 393-452. Editor: 1. Goldberg. Chapman and Hall, New York.
Surh Y. J. 2003. Cancer chemoprevention with dietary pyhtochemicals. Nature, 3, 768780.
Joseph J. A., Shukitt-Hale B., Denisova N. A., Bielinski D., Martin A., McEwen, J. J. and Bickford P. C. 1999. Reversals of agerelated declines in neuronal signal transduction, cognitive, and motor behavioural de.cits with blueberry, spinach, or strawberry dietary supplementation. Journal of Neuroscience 19, 81148121.
Ames B. N., Shigenaga M. K.and Hagen T. M. 1993. Oxidants, antioxidants, and the degenerative diseases of aging. Proceedings of the National Academy of Sciences of the United States of America 90, 79157922.
Hunter K.J. and Fletcher J.M. 2002. The antioxidant activity and composition of fresh, frozen, jarred and canned vegetables. Innovative Food Science and Emerging Technologies 3, 399406.
Jonsson, I,. (1991) Thermal degradation of carotenoids and influence on their physiological functions. In: Nutritional and Toxicological Consequences of Food Processing, pp. 75 -82. Editor: M. Friedman. Plenum Press, New York.
Szeto Y.T., Thomlinson B. and Benzie I.F.F. 2002. Total antioxidant and ascorbic acid content of fresh fruits and vegetables: implications for dietary planning and food preservation. British Journal of Nutrition 87, 55 -59.
Wang H., Cao G. and Prior R.L. 1996. Totol antioxidant capacity of fruits. J.Agric. Food Chem. 44, 701-705.
Holcroft D. M. and Kader A. A. 1999. Controlled atmosphereinduced changes in pH and organic acid metabolism may affect color of stored strawberry fruit. Postharvest Biology and Technology 17, 1932.
Häkinnen S. H., Kärenlampi S. O., Mykkänen, H. M. and Törrönen A. R. 2000. Infuence of domestic processing and storage on flavonol contents in berries. Journal of Agricultural and Food Chemistry 48, 29602965.
Ayala-Zavalaa J.F., Wang S.Y., Wang C.Y. and Gonzalez-Aguilar G.A. 2004.Effect of storage temperatures on antioxidant capacity and aroma compounds in strawberry fruit. Lebensm.-Wiss. Technol. 37 , 687695.
Ancos B., Gonzalez E. M. and Cano, P. 2000. Ellagic acid, vitamin C, and total phenolic contents and radical scavenging capacity affected by freezing and frozen storage in raspberry fruit. Journal of Agricultural and Food Chemistry 48, 45654570.
Awad M.A., De Jager A., Van der Plas L.H.W. and Van der Krol A.R. 2001. Flavonoid and chlorogenic acid changes in skin of Elstar and Jonagold apples during development and ripening. Sci. Hortic. 90, 69- 83.
Burda S., Oleszek, W. and Lee C.Y. 1990. Phenolic compounds and their changes in apples during maturation and cold storage. J. Agric. Food Chem. 38, 945- 948.
Mayr U., Treutter D., Buelga S., Bauer H. and Feucht W. 1995. Developmental changes in the phenol concentrations of Golden Delicious apple fruits and leaves. Phytochemistry 38, 1151- 1155.
Ju Z., Yuan Y., Liu C., Zhan S. and Wang M., 1996. Relationships among simple phenol, flavonoid and anthocyanin in apple fruit peel at harvest and scald susceptibility. Postharvest Biol. Technol. 8, 83- 93.
Larrauri J.A., Ruperez P. and Saura-Calixto F. 1997. Effect of driying temperature on the stability of polyphenols and antioxidant activity of red grape pomace peels. J Agric. Food Chem. 45, 1390-1393.
Anese M., Manzocco L., Nicoli M.C. and Lerici C.R. 1999. Antioxidant properties of tomato juice as effected heating. J.Sci. Food Agric. 79, 750-754.
Cao G., Sofic E. and Prior R.L. 1996. Antioxidant capacity of tea and common vegetables. Journal of Agricultural and Food Chemistry, 44(11), 3426 3431.
Yen G.C. and Chen H.Y. 1995. Antioxidant activity of various tea extracts in relation to their antimutagenicity. Journal of Agriculture and Food Chemistry 43, 27-32.
Manzocco L., Anese M. and Nicoli M.C. 1998. Antioxidant Properties of Tea Extracts as Affected by Processing. Lebensm.-Wiss. Technol. 31, 694-698.
Zielinski H. and Kozlowska H. 2000. Antioxidant activity and total phenolics in selected cereal grains and their different morphological fractions. J Agric Food Chem. 48(6), 2008-2016.
Dimberg L. H., Molteberg E. L., Solheim R. and Frolich W. 1996. Variation in Oat Groats Due to Variety, Storage and Heat Treatment. I: Phenolic Compounds. Journal of Cereal Science 24(3), 263-272.
Kuan J. Y. L, Wilson L. A., and Chang S. K. C. 2004. Determination of soybean antioxidant potential under different storage conditions and its effects on soy food quality 2004 IFT Annual Meeting, July 12-16