Fonksiyonel bir gıda bileşeni olarak hurma çekirdeği

Abstract

Hurma bazı ülkelerde temel besin maddesi olarak kabul edilen bir meyvedir. Besin değeri yüksek olan hurma meyvesi taze veya kurutularak tüketilebilmektedir. Bunun yanı sıra çeşitli ürünlere işlendiği bilinmektedir. Hurmanın işlenmesi sırasında çekirdekleri atık olarak açığa çıkmaktadır. Atık olarak açığa çıkan bu çekirdekler sığır, koyun, deve gibi hayvanların beslenmesinde ve kümes hayvancılığı ve balıkçılık sektörlerinde kullanılmaktadır. Hurma çekirdekleri zengin bir besin bileşimine sahiptir. Bileşiminde proteinler, yağlar, fenolik bileşikler, diyet lif ve kül önemli bir yer tutmaktadır. İyi bir protein ve yağ kaynağı olduğu bilinen hurma çekirdeği, esansiyel aminoasitlerin çoğunu içermekte ve oleik asit, linoleik asit ve linolenik asit gibi doymamış yağ asitlerini bileşiminde bulundurmaktadır. Kül miktarı yüksek olup, çeşitli mineraller hatırı sayılır düzeyde hurma çekirdeğinde yer almaktadır. Bunun yanı sıra yapılan çalışmalar hurma çekirdeklerinin fitokimyasal bileşikler açısından önemli bir kaynak olabileceğini göstermiştir. Hurma çekirdekleri bileşiminde yer alan fenolik bileşikler sayesinde yüksek antioksidan aktivite göstermektedir. Ayrıca diyet lif içeriği ile dikkat çekmektedir. Sahip olduğu bütün bu özellikler, hurma çekirdeğinin gıdaların besinsel, duyusal ve fonksiyonel özelliklerinin geliştirilmesine yönelik yapılan çalışmaların öznesi haline gelmesini sağlamıştır. Bu amaçla hurma çekirdeği veya bileşenlerinin fırıncılık ürünleri, kıyma, kahveye alternatif içecek, reçel, çikolata, ketçap ve mayonez gibi ürünlerde kullanıldığı görülmektedir. Bu derlemede hurma çekirdeklerinin besinsel özelliklerine yer verilmiş ve fonksiyonel bir gıda bileşeni olarak kullanımına yönelik yapılan çalışmalar derlenmiştir.

Keywords

• Hurma çekirdeği
• fonksiyonel gıda
• diyet lif
• fenolik bileşik

Date seed as a functional food ingredient

Abstract

Dates are considered a main food in some countries. Dates, which have high nutritional value, can be consumed fresh or dried. In addition, it is known to be processed into various products. During the processing of dates, their seeds are released as waste. These seeds released as waste are used in the feeding of animals such as cattle, sheep, camels and in the poultry and fishing sectors. Date seeds have a rich nutritional composition. Proteins, fats, phenolic compounds, dietary fiber and ash have an important place in their composition. Date seeds, known to be a good source of protein and fat, contain most of the essential amino acids and unsaturated fatty acids such as oleic acid, linoleic acid and linolenic acid. The amount of ash is high and various minerals are found in considerable amounts in date seeds. In addition, studies have shown that date seeds can be an important source of phytochemical compounds. Date seeds show high antioxidant activity due to the phenolic compounds in their composition. They also attract attention with their dietary fiber content. In this way, studies have been conducted on its use in improving the nutritional, sensory and functional properties of foods. For this purpose, it is seen that date seeds or their components are used in products such as bakery products, minced meat, alternative coffee drinks, jam, chocolate, ketchup and mayonnaise. In this review, the nutritional properties of date seeds are included and studies on their use as a functional food ingredient are compiled.

Keywords

• Date seed
• functional food
• dietary fiber
• phenolic compound

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