Esra ÇAPANOĞLU, Dilek BOYACIOĞLU

6513

Meyve ve Sebzelerin Flavonoid Đçeriği Üzerine Đşlemenin Etkisi

Sebze ve meyveler taze olarak tüketilebildikleri gibi konserve, meyve suyu ya da reçele işlenmiş şekilde, dondurulmuş ya da kurutulmuş halde olmak üzere oldukça geniş kullanım alanlarına sahiptir. Meyve ve sebzeler son yıllarda sağlık üzerindeki olumlu etkileri nedeniyle içerdikleri antioksidanlar, özellikle de flavonoidleri açısından pek çok araştırmada kapsamlı bir şekilde incelenmiştir. Bu önemli bileşiklerde işleme sırasında meydana gelen değişimler de yine çeşitli bilimsel çalışmalar ile takip edilmektedir. Bu çalışmada, meyve ve sebzelerin işlenmesi sırasında flavonoidlerinde meydana gelen değişimleri ele alan araştırmalar derlenmiştir
Anahtar Kelimeler:

Meyve ve sebze, Flavonoidler, İşleme, Antioksidanlar

Effect of Processing on Flavonoid Content of Fruits and Vegetables

Fruits and vegetables are consumed in various forms such as fresh, juice, canned, frozen or dried forms, or they are processed into jams. Recently, antioxidants and especially flavonoid contents of fruits and vegetables have been investigated comprehensively because of the beneficial effects of these constituents on human health. The chemical changes of these compounds during fruits and vegetables processing have also been reported in various scientific studies. In this present study, chemical changes of flavonoids during fruit and vegetable processing were reviewed
Keywords:

Fruits and vegetables, Flavonoids, Processing, Antioxidants,

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