İlker DURAK, B. İmge ERGÜDER, Aslıhan AVCı, Erdinç DEVRIM

Effects of cooking techniques antioxidant enzyme activities of some fruits and vegetables

Amaç: Bu çalışmanın amacı günlük diyetimizde sık olarak tükettiğimiz brokoli, domates, kırmızı lahana, maydonoz, havuç, yeşil biber, limon, soğan ve sarımsak gibi bazı meyve ve sebzelerde pişirme tekniklerinin antioksidan enzim aktiviteleri üzerine olası etkilerini incelemekti. Yöntem ve Gereç: Çiğ ve pişirilmiş (kaynatma, mikrodalga ve fırın) meyve ve sebzelerde süperoksit dismutaz (SOD), glutatyon peroksidaz (GSH-Px) ve katalaz (KAT) enzim aktivitelerinin ölçümleri yapıldı. Bulgular: Çiğ değerleriyle karşılaştırıldığında, SOD, KAT ve GSH-Px aktiviteleri, domates hariç, pişirilmiş diğer meyve ve sebzelerin tamamına yakınında azalmış olarak bulundu. Pişirilmiş domateste ise GSH-Px ve KAT aktiviteleri artmış olarak bulundu. Sonuçlarımız göstermiştir ki pişirme işlemleri bu yiyeceklerdeki antioksidan enzimlerde aktivite azalmasına yol açmaktadır, fakat domatesin pişirilmesi antioksidan enzimlerde aktivite artışına neden olmaktadır. Bunun nedeninin likopenin ısıyla muamele sonrasında trans formundan biyoyararlanımı daha yüksek olan cis formuna dönüşmesi olabileceğini düşünmekteyiz. Sonuç: Sonuç olarak meyve ve sebzelerin mümkünse çiğ olarak tüketilmesinin, domatesin ise pişirme sonrası tüketilmesinin daha yararlı olacağını önerebiliriz.

Bazı meyve ve sezelerin antioksidan enzim aktiviteleri üzerinde pişirme tekniklerinin etkileri

Aim: The aim of this study was to investigate possible effects of cooking techniques on antioxidant enzyme activities in broccoli, tomato, red cabbage, parsley, carrot, green pepper, lemon, onion, and garlic, which are consumed frequently in our daily diet. Materials and Methods: Superoxide dismutase (SOD), glutathione peroxidase (GSH-Px) and catalase (CAT) activities were measured in fresh and thermally treated (boiling, microwaving and baking) fruits and vegetables. Results: When compared to raw vegetables, SOD, CAT and GSH-Px activities were found to diminish in most of the thermally treated vegetables except tomato, in which GSH-Px and CAT activities were found to increase. Our results show that antioxidant enzyme activities decrease in most of the fruits and vegetables after they are thermally treated, except in the tomato, in which increases are observed. It is possible that this property of the tomato is one of the reasons for its increased bioavailability after being thermally treated. We think that lycopene transfers from trans form to cis form, which is a more bioactive form, after being thermally treated. Conclusions: We suggest that fruits and vegetables should be consumed raw if possible and tomatoes after thermal treatment.

PDF

___

1. Chu YF, Sun J, Wu X, Liu RH. Antioxidant and antiproliferative activities.of common vegetables. J Agric Food Chem 2002; 50: 6910-6916.
2. Gokce N, Frei B. Basic research in antioxidant inhibition of steps in atherogenesis. J Cardiovasc Risk 1996; 3: 352-357.
3. Diaz MN, Frei B, Vita JA, Keaney JF Jr. Antioxidants and atherosclerotic heart disease. N Engl J Med 1997; 337: 408-416.
4. Hennekens CH, Gaziano JM, Manşon JE, Buring JE. Antioxidant vitamin-cardiovascular disease hypothesis is still, promising, but still unproven: the need for randomized trials. Am J Clin Nutr 1995;62: 1377-1380.
5. Tavani A, Negri E, D'Avanzo B, La Vecchia.C. Beta-carotene intake and risk of nonfatal acute myocardial infarction in women. Eur J Epidemiol 1997; 13: 631-637
6. Kritchevsky SB, Tell GS, Shimakawa T, Dennis B, Li R, Kohlmeier L et al. Provitamin A carotenoid intake and carotid artery plaques: the Atherosclerosis Risk in Communities Study. Am J Clin Nutr 1998; 68: 726-733.
7. Jha P, Flather M, Lonn E, Farkouh M, Yusuf S. The antioxidant vitamins and cardiovascular disease: a critical review of epidemiologic and clinical trial data. Ann Intern Med 1995; 123: 860-872.
8. Stephens NG, Parsons A, Schofield PM, Kelly F, Cheeseman K, Mitchinson MJ. Randomised controlled trial of vitamin E in patients with coronary disease: Cambridge Heart Antioxidant Study. Lancet 1996; 347: 781-786.
9. Rapola JM, Virtamo J, Ripatti S, Huttunen JK, Albanes D, Taylor PR et al. . Randomised trial of -tocopherol and -carotene supplements on incidence of major coronary events in men with previous myocardial infarction. Lancet 1997; 349: 1715-1720.
10. Tardif J-C, Cote G, Lesperance J, Bourassa M, Lambert J, Doucet S et al. Probucol and multivitamins in the prevention of restenosis after coronary' angioplasty: multivitamins and Probucol Study Group. N Engl J Med 1997; 337: 365-372.
11. Yokoi H, Daida H, Kuwabara Y, Nishikawa H, Takatsu F, Tomihara H et al. Effectiveness of an antioxidant in preventing restenosis after percutaneous transluminaj coronary angioplasty: the Probucol Angioplasty Restenosis Trial. J Am Coll Cardiol 1997:30:855-862,
12. Briviba K, Schnabele K, Rechkemmer G, Bub A. Supplementation of a diet low in carotenoids with tomato or carrot juice does not affect lipid peroxidation in plasma and feces of healthy men. J Nutr2004; 134: 1801-1803.
13. Watzl B, Bub A, Briviba K, Rechkemmer G. Supplementation of a low-carotenoid diet with, tomato or carrot juice modulates immune functions in healthy men. Ann Nutr Metab 2003; 47: 255-261.
14. Agostini LR, Moron Jimenez MJ, Ramon AN, Ayala Gomez A. [Determination of the antioxidant capacity of flavonoids in fruits and fresh and thermicaly treated vegetables.] Arch Latinoam Nutr 2004; 54: 89-92.
15. Paglia DE, Valentine WN. Studies on the quantitative and qualitative characterization of erythrocyte glutathione peroxidase. J Lab Clin Med 1967; 70: 158-169.
16. Aebi H. Catalase. In: Bergmayer HU, editor. Methods of Enzymatic Analysis. New York and London: Academic Press Inc; 1974. p.673-7.
17. Durak I, Canbolat 0, Kavutcu M, Ozturk HS, Yurtarslani Z. Activities of total cytoplasmic and mitochondrial superoxide dismutase enzymes in sera and pleural fluids from patients with lung cancer. J Clin Lab Anal 1996; 10: 17-20.
18.İrmak MK, Fadıllıoğlu E, Güleç M, Erdoğan H, Yağmurca M, Akyol Ö. Effects of electromagnetic radiation from a cellular telephone on the oxidant and antioxidant levels in rabbits. Cell Biochem Funct 2002; 20: 279-283.
19. Tudela JA, Cantos E, Espin JC, Tomas-Barberan FA, Gil Ml. Induction of antioxidant flavonol biosynthesis in fresh-cut potatoes. Effect of domestic cooking. J Agric Food Chem 2002; 50:5925-5931.
20. Agte V, Tarwadi K, Mengale S, Hinge A, Chiplonkar S. Vitamin profile of cooked foods: how healthy is the practice of ready-toeat foods? lnt J Food Sci Nutr 2002; 53: 197-208.
21. Andlauer W, Stumpf C, Hubert M, Rings A, Furst P. Influence of cooking process on phenolic marker compounds of vegetables, lnt J Vitam Nutr Res 2003; 73: 152-159.
22. Agarwal A, Shen H, Agarwal S, Rao AV. Lycopene content of tomato products: its stability, bioavailability and in vivo antioxidant properties. J Med Food 2001; 4: 9-15.
23. Willcox JK, Catignani GL, Lazarus S. Tomatoes and cardiovascular health. Crit Rev Food Sci Nutr 2003; 43: 1-18.
24. loku K, Aoyama Y, Tokuno A, Terao J, Nakatani N, Takei Y. Various cooking methods and the flavonoid content in onion. J Nutr Sci Vitaminol 2001; 47: 78-83.