İndrani KALKAN, Sevinç YÜCECAN

9114

Sebzelerin besinsel fenolik ve antioksidan özelliklerinin kararlılığı pişirme yöntemine bağlıdır

Amaç: Bu çalışmanın amacı; bol suda, az suda, buharlı pişiricide, düdüklü tencerede, mikrodalgada ve yağda kızartma olmak üzere altı farklı pişirme yönteminin, kabak, patlıcan ve patatesteki toplam fenolik madde ve antioksidan aktivite değerleri üzerindeki etkisini araştırmaktı. Yöntemler: Çiğ ve pişmiş sebzelerde toplam fenolik madde ve antioksidan aktivite analizleri, UV-VIS spektrofotometre kullanarak yapılmıştır. Bulgular: Çiğ sebzelerde, kuru madde ağırlık üzerinden hesaplanmış toplam fenolik madde (TFM) içerikleri 173.09-912.64 mg/100 g (gallik asit eşdeğeri, GAE) olarak bulunurken, toplam antioksidan aktiviteleri (TAA) 3.12-51.20 µmol/100 g (trolox eşdeğeri, TE) olarak saptanmıştır. En az kayıp buharlı pişirici ile görülürken, en fazla kayıp kızartma ve bol suda pişirmede gözlenmiştir. Sonuçlar: Araştırmadan elde edilen verilere göre, bütün sebzelerde tüm pişirme yöntemleri, genel olarak sebzelerin toplam fenolik madde ve toplam antioksidan aktivitelerini düşürmüştür (p<0.0001). Ancak, bol suda pişirme ve kızartma dışında uygulanan diğer pişirme yöntemlerinin, sebzedeki fenolik bileşikleri büyük ölçüde koruduğu saptanmıştır.
Anahtar Kelimeler:

Sebzeler, pişirme yöntemleri, toplam fenolik madde, toplam antioksidan aktivitesi

Stability of dietary phenolics and antioxidant properties of vegetables depends on cooking methodology

Objective: The objective of this study was to investigate the effects of six cooking methods, namely cooking in large and small volumes of water, steaming in a steam cooker, cooking in pressure cooker, microwaving and frying in oil, on total phenolic content and antioxidant activity of squash, eggplant and potato. Methods: Determination of total phenolic content and antioxidant activity of raw and cooked vegetables was carried out by using UV-VIS Spectrophotometer.Results: Total phenolic content of fresh vegetables ranged from 173.09 to 912.64 mg/100g (as gallic acid equivalent, GAE) on dry weight basis while total antioxidant activities ranged from 3.12 to 51.20 µmol/100 g (as trolox equivalent, TE). Minimum loss was acquired with steaming whereas maximum loss occurred with frying in oil and boiling in large volume of water. Conclusions: For all vegetables, cooking methods in general caused somewhat loss in total phenolic content and antioxidant activities (p<0.0001). However, apart from frying and boiling in large volume of water, all other methods preserved the phenolics of the vegetables to a large extent.
Keywords:

Vegetables, cooking methods, total phenolic content, total antioxidant activity,

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Clinical and Experimental Health Sciences-Cover
  • Yayın Aralığı: Yılda 4 Sayı
  • Başlangıç: 2011
  • Yayıncı: Marmara Üniversitesi
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