Antioxidant Properties of Roasted Whole-Grain, Oilseed and Nut Snacks and Effect of Roasting Process on These Properties

Year 2019, , 149 - 156, 02.09.2019

Aysun Oğuz Abdulvahit Sayaslan

https://doi.org/10.24323/akademik-gida.612869

Cited By: 3

Abstract

In this research, the antioxidant properties of unroasted
and roasted snacks such as hazelnut, pistachio, peanut, sunflower seed, pumpkin
seed, chickpea, corn and wheat were determined using Trolox® (6-hydroxy-2,5,7,8-tetramethylchromane-2-carboxylic
acid) equivalent antioxidant capacity (TEAC), ferric-reducing antioxidant power
(FRAP) and Folin-Ciocalteu
total phenolic methods, besides their acrylamide contents. Variations were detected
in the total antioxidant capacity (TAC) and total phenolic (TP) contents of
roasted snacks, which were obtained from at least four different processing
plants. Although antioxidant capacity tests produced different values for
snacks, a significant and positive correlation (r²=0.91, P<0.01)
was found between TEAC and FRAP results. Similarly, significant and positive correlations
were obtained between TP contents and TEAC (r²=0.91, P<0.01) and
FRAP (r²=0.94, P<0.01) values. Among snack foods, roasted sunflower
seed had the highest mean TAC and TP content (TEAC 46.6 µmol TE/g, FRAP 63.9
µmol TE/g and TP 1021.5 mg GAE/100
g), followed by roasted pistachio (TEAC 28.9 µmol TE/g, FRAP 22.3 µmol TE/g and
TP 530.5 mg GAE/100 g) and
roasted corn (TEAC 5.6 µmol TE/g, FRAP 10.6 µmol TE/g and TP 178.0 mg GAE/100 g). The TAC of
remaining snacks (TEAC 2.4-3.3 µmol TE/g, FRAP 2.9-5.7 µmol TE/g) and their TP
contents (37.2-265.1 mg GAE/100 g) were lower and somewhat comparable. The TAC
and TP contents of hazelnuts and peanuts decreased significantly (P<0.05)
upon roasting, while those of sunflower seed, pumpkin seed, corn and wheat were
influenced to a lesser extent. Acrylamide contents of roasted snacks were low
(<290.9 µg/kg).

Keywords

Antioxidant, Grain, Nut, Roasting, Snack food

Kavrulmuş Tüm Tane Çerez Gıdaların Antioksidan Özellikleri ve Kavurma İşleminin Etkileri

Abstract

Bu çalışmada, kavrulmamış (ham) ve
kavrulmuş fındık, Antep fıstığı, yer fıstığı, ayçiçeği çekirdeği, kabak
çekirdeği, nohut, mısır ve buğday çerezlerinin antioksidan özellikleri, Trolox®
(6-hidroksi-2,5,7,8-tetrametilkroman-2-karboksilik asit) eşdeğeri antioksidan
kapasite (TEAC), demir indirgeme antioksidan gücü (FRAP) ve Folin-Ciocalteu
toplam fenolik madde yöntemleri kullanılarak araştırılmıştır. Ayrıca, tahıl ve
baklagil esaslı çerezlerin akrilamid içerikleri de belirlenmiştir. Her biri en
az dört farklı işletmeden temin edilen kavrulmuş çerezlerin toplam antioksidan
kapasite (TAC) ve toplam fenolik madde (TP) içeriklerinde kaynaklarına göre
farklılıklar saptanmıştır. Antioksidan kapasite testleri (TEAC ve FRAP) farklı
rakamsal değerler vermekle birlikte, TEAC ve FRAP değerleri arasında önemli bir
korelasyon (r²=0.91, P<0.01) bulunmuştur. Çerezlerin toplam
fenolik madde (TP) içerikleri ile TEAC (r²=0.91, P<0.01) ve FRAP (r²=0.94,
P<0.01) değerleri arasında da önemli korelasyonlar tespit edilmiştir. Çerez
gıdalardan kavrulmuş ayçiçeği çekirdeği en yüksek TAC ve TP değerleri sağlamış
(TEAC 46.6 µmol TE/g, FRAP 63.9 µmol TE/g, TP 1021.5 mg GAE/100 g), bunu kavrulmuş Antep fıstığı (TEAC 28.9 µmol
TE/g, FRAP 22.3 µmol TE/g, TP 530.5 mg
GAE/100 g) ve kavrulmuş mısır (TEAC 5.6 µmol TE/g, FRAP 10.6 µmol TE/g, TP 178.0 mg GAE/100 g) takip etmiştir. Diğer
çerezlerin TAC (TEAC 2.4-3.3 µmol TE/g, FRAP 2.9-5.7 µmol TE/g) ve TP içerikleri
(37.2-265.1 mg GAE/100 g) daha düşük ve birbirleriyle benzer bulunmuştur.
Fındık ve yer fıstığının TAC ve TP içerikleri kavurma işlemiyle önemli oranda
(P<0.05) düşerken, ayçiçeği çekirdeği, kabak çekirdeği, mısır ve buğdayın
TAC ve TP içerikleri daha az etkilenmiştir. Çerez gıdaların akrilamid
içerikleri ise oldukça düşük (<290.9 µg/kg) düzeyde bulunmuştur. 

Keywords

Antioksidan, Hububat, Kuru yemiş, Çerez gıda

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