Halise Gül AKILLIOĞLU, Sibel KARAKAYA

16435

Kuru Fasulye ve Barbunya Fasulyesinin Toplam Fenol, Toplam Flavonoid Đçerikleri ile Antioksidan Aktiviteleri Üzerine Çeşitli Pişirme Yöntemlerinin Etkisi

Bu çalışmada kuru fasulye KF ve barbunya fasulyesinin BF toplam fenol, toplam flavonoid içerikleri ile antioksidan aktiviteleri üzerine bazı ev tipi pişirme yöntemlerinin etkisi incelenmiştir. Çiğ kuru fasulye ve barbunya fasulyesinin toplam fenol içeriği sırasıyla 2.36 ± 0.11 mg gallik asit eşdeğeri/g örnek GAE/g ve 3.74 ± 0.13 mg gallik asit eşdeğeri/g örnek, toplam flavonoid içerikleri ise sırasıyla 0.14 ± 0.02 mg kateşin eşdeğeri/g örnek KE/g örnek ve 1.27 ± 0.14 mg kateşin eşdeğeri/g örnek olarak saptanmıştır. Pişirme işleminden önce uygulanan ıslatma işlemi her iki örneğin toplam fenol içeriğinde arışa neden olmuştur. Pişirme sırasında sodyum bikarbonat eklenmesi barbunya fasulyesinin toplam fenol ve toplam flavonoid içeriğinin artmasını sağlamıştır. Islatma sularının önemli miktarda toplam fenol ve toplam flavonoid içerdiği belirlenmiştir. Pişirme işlemi kuru fasulyenin Troloks eşdeğeri antioksidan kapasitesinde artış sağlamıştır. Bu çalışmanın sonuçları pişmiş kuru fasulye ve barbunya fasulyesinin polifenol içerikleri ve antioksidan aktiviteleri nedeniyle sağlık üzerine olumlu ek bir fayda sağlayabileceğini göstermiştir
Anahtar Kelimeler:

Antioksidan aktivite, Toplam fenol, Toplam flavonoid, Ev tipi pişirme, Kuru fasulye, Barbunya fasulyesi

Effect of Some Domestic Cooking Methods on Antioxidant Activity, Total Phenols and Total Flavonoid Content of Common Beans

In this study the effect of domestic cooking methods on the antioxidant activity, total phenolic TP and total flavonoid contents TF of dry beans DB and pinto beans PB was investigated. Total phenolic contents of raw DB and PB were 2.36 ± 0.11 mg gallic acid equivalents GAE /g fresh weight and 3.74 ± 0.13 mg GAE/g fresh weight, respectively. Total flavonoid contents of raw DB and PB were 0.14 ± 0.02 mg catechin equivalents CE /g fresh weight and 1.27 ± 0.14 mg CE/g fresh weight, respectively. Soaking increased TP contents of both DB and PB. Addition of sodium bicarbonate NaHCO3 increased TP and TF contents of PB. Soaking in water had a significant effect on the TP and TF contents of beans. Cooking increased Trolox equivalent antioxidant capacity TEAC values of common beans. This study revealed that cooking DB and PB, common ingredients of the Turkish cuisine, had substantial benefits in terms of their polyphenol contents and antioxidant activities
Keywords:

Antioxidant activity, Total phenols, Total flavonoids, Domestic cooking, Common beans,

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Akademik Gıda-Cover
  • ISSN: 1304-7582
  • Yayın Aralığı: Yılda 4 Sayı
  • Başlangıç: 2003
  • Yayıncı: Sidas Medya Limited Şirketi
Arşiv
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