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Çeşitli Tahıl Ürünlerinin Biyoaktif Bileşenleri ve Antioksidan Kapasitelerinin Araştırılması
(Investigation of Bioactive Compounds and Antioxidant Capacity of Various Cereal Products )

Author : Volkan Arif YILMAZ    
Type :
Printing Year : 2019
Number : 2019-1
Page : 10-22


Summary
Çalışmada, günlük yaşamda sıkça tüketilen pirinç, mısır, bulgur, makarna, bisküvi, kek, kraker, ekmek, fırın ürünleri ve kahvaltılık ürünlerden oluşan 34 adet tahıl ürününün bazı besinsel özellikleri ve biyoaktif bileşenleri incelenmiştir. Bu amaçla, kuru madde, protein, yağ ve kül analizleri ile birlikte toplam polifenol içeriği (TPC), toplam karotenoid içerik (TCC) ve antioksidan kapasite (DPPH ve FRAP yöntemleri) gibi biyoaktif bileşenler analiz edilmiştir. Ürün ve ürün grupları arasında biyoaktif bileşenler ve antioksidan aktiviteleri açısından önemli farklılıklar bulunmuştur. Genel olarak, tam tahıl, kepek, meyve ve kakao içeren ürünlerin analiz sonuçları da yüksek bulunmuştur. Sonuç olarak, bu parametreler ışığında mısır ve mısır ürünleri tüketimi tavsiye edilmektedir.

Turkish Keywords
Antioksidan; besinsel; fenolik; karotenoid; tahıl

Abstract
In this study, some nutritional properties and bioactive components of 34 cereal products, including rice, corn, bulgur, pasta, biscuits, cakes, crackers, breads, bakery products and breakfast products, which are frequently consumed in daily life, have been examined. For this purpose, bioactive components such as total polyphenol content (TPC), total carotenoid content (TCC) and antioxidant capacity (DPPH and FRAP methods) were analyzed together with dry matter, protein, fat and ash analyzes. Significant differences were found between products and product groups with respect to bioactive components and antioxidant activity. In general, the results of the analysis of products containing whole grain, bran, fruit and cocoa were found also high. In conclusion, consumption of corn and corn products are recommended in the light of these parameters.

Keywords
Antioxidant; carotenoid; cereal; nutritional; phenolic

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