Kavrulmuş Tüm Tane Çerez Gıdaların Antioksidan Özellikleri ve Kavurma İşleminin Etkileri

Bu çalışmada, kavrulmamış (ham) ve kavrulmuş fındık, Antep fıstığı, yer fıstığı, ayçiçeği çekirdeği, kabak çekirdeği, nohut, mısır ve buğday çerezlerinin antioksidan özellikleri, Trolox® (6-hidroksi-2,5,7,8-tetrametilkroman-2-karboksilik asit) eşdeğeri antioksidan kapasite (TEAC), demir indirgeme antioksidan gücü (FRAP) ve Folin-Ciocalteu toplam fenolik madde yöntemleri kullanılarak araştırılmıştır. Ayrıca, tahıl ve baklagil esaslı çerezlerin akrilamid içerikleri de belirlenmiştir. Her biri en az dört farklı işletmeden temin edilen kavrulmuş çerezlerin toplam antioksidan kapasite (TAC) ve toplam fenolik madde (TP) içeriklerinde kaynaklarına göre farklılıklar saptanmıştır. Antioksidan kapasite testleri (TEAC ve FRAP) farklı rakamsal değerler vermekle birlikte, TEAC ve FRAP değerleri arasında önemli bir korelasyon (r2=0.91, P

Antioxidant Properties of Roasted Whole-Grain, Oilseed and Nut Snacks and Effect of Roasting Process on These Properties

In this research, the antioxidant properties of unroasted and roasted snacks such as hazelnut, pistachio, peanut,sunflower seed, pumpkin seed, chickpea, corn and wheat were determined using Trolox® (6-hydroxy-2,5,7,8-tetramethylchromane-2-carboxylic acid) equivalent antioxidant capacity (TEAC), ferric-reducing antioxidant power(FRAP) and Folin-Ciocalteu total phenolic methods, besides their acrylamide contents. Variations were detected in thetotal antioxidant capacity (TAC) and total phenolic (TP) contents of roasted snacks, which were obtained from at leastfour different processing plants. Although antioxidant capacity tests produced different values for snacks, a significantand positive correlation (r2=0.91, P

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