Soya Fasulyesi (Glycin max) Tohum ve Yağının Bioaktif Özellikleri ve Fenolik Bileşenleri Üzerine Çimlendirme, Kavurma ve Haşlama İşlemlerinin Etkisi
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Date
2022
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Selçuk Üniversitesi Fen Bilimleri Enstitüsü
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info:eu-repo/semantics/openAccess
Abstract
Bu çalışmada öğütülmüş ham, kavrulmuş, çimlendirilmiş ve haşlanmış soya fasulyesi tohumları
ve yağlarında asitlik değeri, peroksit sayısı, yağ miktarı, antioksidan aktivite, toplam flavonoid, toplam
karotenoid, toplam fenol, yağ asidi kompozisyonu, protein, mineral ve fenolik bileşen içerikleri tespit
edilmiştir. Elde edilen sonuçlara göre; kavurma, haşlama ve çimlendirme işlemlerinin soya yağının
serbest yağ asidi ve peroksit sayıları üzerine fazla etkili olmadığı (p>0.05) gözlemlenmiştir. Fakat,
kavurma ve haşlama işlemleri soya tohumundan yağ eldesini artırmışlardır (p<0.05). Buna ilaveten
uygulanan proseslerin örneklerin antioksidan aktivite, toplam flavonoid ve toplam karotenoid içerikleri
üzerine önemli etkide (p<0.05) bulunduğu saptanmıştır. Soya fasulyesi tohumunun antioksidan aktivite
değerleri 12.96 µg/ml (haşlanmış) ile 64.12 µg/ml (kavrulmuş) ve toplam flavonoid içerikleri 43.60 mg
CE/kg (haşlanmış) ile 126.60 mg CE/kg (kavrulmuş) arasında belirlenmiştir. Ayrıca örneklerin toplam
karotenoid içerikleri ise 0.53 µg/g (kontrol) ile 2.83 µg/g (çimlenmiş) arasında belirlenmiştir. Oleik,
linoleik ve palmitik asit miktarı soya yağının hakim yağ asitleri olmuştur. Örneklerin toplam fenol içeriği
10.22-33.78 mg GAE/100g arasında bulunmuştur. K miktarı en az 10883 (haşlanmış) ila en çok 13993
(kavrulmuş) mg/kg arasında değişirken P miktarı en az 5340.8 (kontrol) ila en çok 5695.9 (çimlenmiş)
mg/kg arasında değişmiştir. Örneklerin Ca miktarı ise 4606,1 (kontrol) ile 5216.1 (haşlanmış) arasında
değişmiştir. Ayrıca soya fasulyesi tohumlarının iyi bir mineral madde kaynağı olduğu belirlenmiştir.
Buna ilaveten tohumların protein miktarı %43.94 (kontrol) ile %46.94 (çimlenmiş) arasında bulunmuştur.
Soya örneklerinde kateşin, rutin ve 3,4 dihidroksibenzoik asit hakim olmak üzere oniki çeşit fenolik
madde tespit edilmiştir. Tüm bu sonuçlar değerlendirildiğinde soya fasulyesine uygulanan çimlendirme,
haşlama ve kavurmanın yağ ve protein içeriğini kısmen artırdığı gözlenmiştir. Ayrıca çimlendirme,
haşlama ve kavurma işlemlerinin yalnızca stearik ve linolenik yağ asitlerinde önemli etkide bulunduğu
tespit edilmiştir. Çimlendirme, haşlama ve kavurma işlemlerinin fenolik bileşenler üzerine etkileri olduğu
ortaya çıkmıştır.
In this study, acidity value, peroxide number, oil amount, antioxidant activity, total flavonoid, total carotenoid, total phenol, fatty acid composition, protein, mineral and phenolic component contents were determined in ground raw, roasted, germinated and boiled soybean seeds and oils. According to the results obtained; It was observed that roasting, boiling and germination processes did not have much effect on the free fatty acid and peroxide values of soybean oil (p>0.05). However, roasting and boiling processes increased the fat content (p<0.05). In addition, it was determined that the applied processes had a significant effect (p<0.05) on the antioxidant activity, total flavonoid and total carotenoid contents of the samples. Antioxidant activity values of soybean seed determined range from 12.96 µg/ml (boiled) to 64.12 µg/ml (roasting) and total flavonoid contents range from 43.60 mg CE/kg (boiled) to 126.60 mg CE/kg (roasting). In addition, the total carotenoid contents of the samples were determined between 0.53 µg/g (control) and 2.83 µg/g (germination). The amount of oleic, linoleic and palmitic acid were the dominant fatty acids of soybean oil. The total phenol content of the samples was found to be between 10.22-33.78 mg GAE/100g. The amount of K ranged from a minimum of 10883 (boiled) to a maximum of 13994 (roasting) mg/kg, while the amount of P ranged from a minimum of 5340.8 (control) to a maximum of 5695.9 (germination) mg/kg. It has also been determined that soybean seeds are a good source of mineral substances. The amount of Ca of the samples varied between 4606.1 (control) and 5216.1 (boiled). In addition, the protein content of the seeds was found to be between 43.94% (control) and 46.94% (germination). Twelve types of phenolic substances, mainly catechin, rutin and 3,4 dihydroxybenzoic acid, were detected in soybean samples. When all these results were evaluated, has been observed that germination, boiling and roasting applied to soybean partially increased the oil content and protein content. In addition, germination, boiling and roasting processes detected to have significant effects only on stearic and linolenic fatty acids. It has been revealed that germination, boiling and roasting processes have effects on phenolic compounds.
In this study, acidity value, peroxide number, oil amount, antioxidant activity, total flavonoid, total carotenoid, total phenol, fatty acid composition, protein, mineral and phenolic component contents were determined in ground raw, roasted, germinated and boiled soybean seeds and oils. According to the results obtained; It was observed that roasting, boiling and germination processes did not have much effect on the free fatty acid and peroxide values of soybean oil (p>0.05). However, roasting and boiling processes increased the fat content (p<0.05). In addition, it was determined that the applied processes had a significant effect (p<0.05) on the antioxidant activity, total flavonoid and total carotenoid contents of the samples. Antioxidant activity values of soybean seed determined range from 12.96 µg/ml (boiled) to 64.12 µg/ml (roasting) and total flavonoid contents range from 43.60 mg CE/kg (boiled) to 126.60 mg CE/kg (roasting). In addition, the total carotenoid contents of the samples were determined between 0.53 µg/g (control) and 2.83 µg/g (germination). The amount of oleic, linoleic and palmitic acid were the dominant fatty acids of soybean oil. The total phenol content of the samples was found to be between 10.22-33.78 mg GAE/100g. The amount of K ranged from a minimum of 10883 (boiled) to a maximum of 13994 (roasting) mg/kg, while the amount of P ranged from a minimum of 5340.8 (control) to a maximum of 5695.9 (germination) mg/kg. It has also been determined that soybean seeds are a good source of mineral substances. The amount of Ca of the samples varied between 4606.1 (control) and 5216.1 (boiled). In addition, the protein content of the seeds was found to be between 43.94% (control) and 46.94% (germination). Twelve types of phenolic substances, mainly catechin, rutin and 3,4 dihydroxybenzoic acid, were detected in soybean samples. When all these results were evaluated, has been observed that germination, boiling and roasting applied to soybean partially increased the oil content and protein content. In addition, germination, boiling and roasting processes detected to have significant effects only on stearic and linolenic fatty acids. It has been revealed that germination, boiling and roasting processes have effects on phenolic compounds.
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Keywords
Çimlendirme, Fenolik madde, Fenolik bileşenler, Haşlama, Kavurma, Mineral, Soya, Yağ Asitleri, Boiling, Germination, Phenolic substance, Phenolic components, Roasting, Soybean, Fatty acids
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Babacan, R., (2022). Soya Fasulyesi (Glycin max) Tohum ve Yağının Bioaktif Özellikleri ve Fenolik Bileşenleri Üzerine Çimlendirme, Kavurma ve Haşlama İşlemlerinin Etkisi. (Yüksek Lisans Tezi). Selçuk Üniversitesi, Fen Bilimleri Enstitüsü, Konya.
