Yer Bademi (Cyperus esculentus) Yumru ve Yağının Bioaktif Özellikleri, Tokoferol ve Fenolik Bileşenleri Üzerine Çimlendirme, Kavurma ve Haşlama İşlemlerinin Etkisi
Yükleniyor...
Dosyalar
Tarih
2022
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Selçuk Üniversitesi Fen Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada, yer bademi yumrusuna uygulanan çimlendirme, haşlama ve kavurma işlemlerinin
protein, kül, mineral, karotenoid, toplam fenol, toplam flavonoid, antioksidan aktivite, fenolik bileşen ve
yağ verimi üzerine etkisi belirlenmiştir. Yer bademi yumrusu yağının, serbest asitlik, peroksit sayısı,
karotenoid, toplam fenol, toplam flavonoid, antioksidan aktivite, fenolik bileşen, yağ asidi profili ve
tokoferol içeriği belirlenmiştir. Çimlendirme işlemiyle yumruların nem içeriği önemli ölçüde artmıştır
(%65.70). Yumruların karotenoid içerikleri 0.270 µg/g (kavurma) ile 1.897 µg/g (çimlendirme) arasında
değişmiştir. Toplam fenol içeriğinde kavurma ve çimlendirme işlemi önemli düzeyde farklılık
oluşturmasa da, haşlama işlemi artırmıştır. Yer bademi yumrusu toplam flavonoid içeriği 4.60-17.93 mg
CE/100g arasında belirlenmiştir. Uygulanan işlemlerden sonra antioksidan aktivite değerleri kısmen artış
göstermiştir. Yer bademi yumrusu örneklerinde en çok bulunan fenolik bileşenler rutin, gallik asit ve
kateşindir. Elde edilen sonuçlara göre yağ verimi %12.55 (çimlendirme) ile %18.05 (kavurma) arasında
tespit edilmiştir. Yer bademi yumrusunun protein içeriği %16.60 ile en yüksek değerde çimlendirilmiş
örnekte bulunmuştur. Kül içeriği, ham yer bademinde en yüksek (%3.12) değere sahiptir. Yer bademi
yumrusu örneklerinde, fosfor, potasyum, kalsiyum, magnezyum, kükürt, sodyum, demir, bakır, mangan,
nikel ve çinko mineralleri tespit edilmiştir. Elde edilen sonuçlara göre, incelenen örneklerde potasyum
(3792.67-8384.85 ppm), kükürt (975.74-1804.01 ppm), fosfor (944.08-1256.78 ppm) ve magnezyum
(504.45-672.82 ppm) külün temel inorganik bileşenleridir. Yer bademi yumrusunun yağında serbest
asitlik miktarı %0.39-1.40 arasında bulunurken, peroksit sayısı 3.00-4.50 meq O2/kg yağ bulunmuştur.
Yer bademi yumrusuna uygulanan işlemler yağdaki serbest asitlik ve peroksit sayısını kısmen azaltmıştır.
Yağdaki en yüksek karotenoid içeriği 7084.10 µg/g, toplam fenol içeriği 9.44 mg GAE/100g, toplam
flavonoid içeriği 561.10 mg CE/100g ve antioksidan aktivite değeri %32.39 ile çimlendirilmiş örnekte
gözlenmiştir. Fenolik bileşen tayini sonuçlarına göre yağda gallik asit ve 3,4-dihidroksibenzoik asit en
fazla bulunan bileşenlerdir. Yağ asidi kompozisyonuna incelendiğinde oleik asidin (%70.95-73.47)
baskın yağ asidi olduğu saptanmıştır. Yer bademi yumrusu yağının tokoferol içeriği sonuçları haşlama
(8.91 mg/kg), kavurma (9.07 mg/kg) ve çimlendirme (9.64 mg/kg) ile en yüksek α- tokoferole aittir.
In this study, the effects of germination, boiling and roasting processes applied to the ground almond tuber on protein, ash, mineral, carotenoid, total phenol, total flavonoid, antioxidant activity, phenolic component and oil yield were determined. Free acidity, peroxide number, carotenoid, total phenol, total flavonoid, antioxidant activity, phenolic component, fatty acid profile and tocopherol content of ground almond tuber oil were determined. With the germination process, the moisture content of the tubers increased significantly (65.70%). The carotenoid contents of the tubers ranged from 0.270 µg/g (roasting) to 1.897 µg/g (germination). Although roasting and germination did not make a significant difference in total phenol content, boiling did increase it. Total flavonoid content of ground almond tuber was determined between 4.60-17.93 mg CE/100g. After the applied treatments, the antioxidant activity values increased partially. The most abundant phenolic components in ground almond tuber samples are rutin, gallic acid and catechin. According to the results obtained, oil yield was determined between 12.55% (germination) and 18.05% (roasting). The protein content of the ground almond tuber was found to be 16.60% in the germinated sample with the highest value. Ash content has the highest value (3.12%) in raw ground almonds. Phosphorus, potassium, calcium, magnesium, sulphur, sodium, iron, copper, manganese, nickel and zinc minerals were determined in the ground almond tuber samples. According to the results obtained, potassium (3792.67-8384.85 ppm), sulfur (975.74-1804.01 ppm), phosphorus (944.08-1256.78 ppm) and magnesium (504.45-672.82 ppm) are the main inorganic components of ash in the samples examined. While the amount of free acidity in the oil of the ground almond tuber was found to be between 0.39-1.40%, the peroxide number was found to be 3.00-4.50 meq O2/kg oil. The treatments applied to the ground almond tuber partially reduced the number of free acidity and peroxide in the oil. The highest carotenoid content in the oil was observed in the germinated sample with 7084.10 µg/g, total phenol content 9.44 mg GAE/100g, total flavonoid content 561.10 mg CE/100g and antioxidant activity value 32.39%. According to the phenolic component determination results, gallic acid and 3,4-dihydroxybenzoic acid are the most abundant components in the oil. When the fatty acid composition was examined, it was determined that oleic acid (70.95-73.47%) was the dominant fatty acid. The results of tocopherol content of ground almond tuber oil belong to the highest α-tocopherol by boiling (8.91 mg/kg), roasting (9.07 mg/kg) and germinating (9.64 mg/kg).
In this study, the effects of germination, boiling and roasting processes applied to the ground almond tuber on protein, ash, mineral, carotenoid, total phenol, total flavonoid, antioxidant activity, phenolic component and oil yield were determined. Free acidity, peroxide number, carotenoid, total phenol, total flavonoid, antioxidant activity, phenolic component, fatty acid profile and tocopherol content of ground almond tuber oil were determined. With the germination process, the moisture content of the tubers increased significantly (65.70%). The carotenoid contents of the tubers ranged from 0.270 µg/g (roasting) to 1.897 µg/g (germination). Although roasting and germination did not make a significant difference in total phenol content, boiling did increase it. Total flavonoid content of ground almond tuber was determined between 4.60-17.93 mg CE/100g. After the applied treatments, the antioxidant activity values increased partially. The most abundant phenolic components in ground almond tuber samples are rutin, gallic acid and catechin. According to the results obtained, oil yield was determined between 12.55% (germination) and 18.05% (roasting). The protein content of the ground almond tuber was found to be 16.60% in the germinated sample with the highest value. Ash content has the highest value (3.12%) in raw ground almonds. Phosphorus, potassium, calcium, magnesium, sulphur, sodium, iron, copper, manganese, nickel and zinc minerals were determined in the ground almond tuber samples. According to the results obtained, potassium (3792.67-8384.85 ppm), sulfur (975.74-1804.01 ppm), phosphorus (944.08-1256.78 ppm) and magnesium (504.45-672.82 ppm) are the main inorganic components of ash in the samples examined. While the amount of free acidity in the oil of the ground almond tuber was found to be between 0.39-1.40%, the peroxide number was found to be 3.00-4.50 meq O2/kg oil. The treatments applied to the ground almond tuber partially reduced the number of free acidity and peroxide in the oil. The highest carotenoid content in the oil was observed in the germinated sample with 7084.10 µg/g, total phenol content 9.44 mg GAE/100g, total flavonoid content 561.10 mg CE/100g and antioxidant activity value 32.39%. According to the phenolic component determination results, gallic acid and 3,4-dihydroxybenzoic acid are the most abundant components in the oil. When the fatty acid composition was examined, it was determined that oleic acid (70.95-73.47%) was the dominant fatty acid. The results of tocopherol content of ground almond tuber oil belong to the highest α-tocopherol by boiling (8.91 mg/kg), roasting (9.07 mg/kg) and germinating (9.64 mg/kg).
Açıklama
Anahtar Kelimeler
Çimlendirme, fenolik bileşen, haşlama, kavurma, tokoferol, yağ asidi, yer bademi (Cyperus esculentus), yumru, Boiling, chufa (Cyperus esculentus), fatty acid, germination, phenolic component, roasting, tocopherol, tuber
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
Yılmaz, H., (2022). Yer Bademi (Cyperus esculentus) Yumru ve Yağının Bioaktif Özellikleri, Tokoferol ve Fenolik Bileşenleri Üzerine Çimlendirme, Kavurma ve Haşlama İşlemlerinin Etkisi. (Yüksek Lisans Tezi). Selçuk Üniversitesi, Fen Bilimleri Enstitüsü, Konya.
