Çimlendirilmiş Bazı Tahıl ve Baklagillerin Kimyasal Özellikleri ve Çimlendirmeyle Açığa Çıkan Biyoaktif Bileşenlerin Sağlık Üzerine Etkileri

Year 2021, Volume: 19 Issue: 2, 198 - 207, 01.08.2021

Ayşe Seda Şenlik Derya Alkan

https://doi.org/10.24323/akademik-gida.977300

Cited By: 3

Abstract

Çeşitli metabolik ve kronik hastalıkların dünya genelindeki görülme sıklığının artması, beslenmenin sağlık üzerinde çok önemli bir role sahip olduğunu göstermektedir. Son zamanlarda bilinçli tüketiciler beslenme alışkanlıklarını değiştirme eğilimi göstermekte, vitamin, mineral, biyoaktif bileşenler ve antioksidan maddelerden zengin doğal gıdalara yönlenmektedir. Günlük diyette fonksiyonel besin adı altındaki filizlenmiş tanelerin tüketimindeki artışa bağlı olarak, çimlendirilmiş tanelerde biyoaktif bileşenler ve antioksidan kapasite içerikleriyle ilgili araştırmalar da artış göstermiştir. Hayvansal proteinlere iyi bir alternatif olan tahıl ve baklagil tanelerinden yüksek besin değeri elde etmek için çimlendirme işlemi uygulanabilmektedir. Çimlendirme sırasında, bitki ve tohumlarda diyet lifi, vitamin, mineral ve fenolik madde gibi bileşiklerin sentezlenmesi, protein, karbonhidrat ve yağ asidi kompozisyonlarının değişmesi gibi önemli biyokimyasal olaylar gerçekleşmektedir. Çimlendirme ile tanenin besin içeriğinde meydana gelen bu değişiklikler insan beslenmesinde önemli bir yere sahip olma yanında birçok hastalığın önlenmesinde etkili olabilmektedir. Bu derleme çalışmasında, çimlenme sürecinde bazı tahıl ve baklagillerde meydana gelen biyokimyasal değişiklikler; makro ve mikro besin öğeleri, biyoaktif bileşenler, antibesinsel faktörler ve antioksidan kapasite göz önüne alınarak incelenmiştir.

Keywords

Filiz, Çimlenme, Biyoaktif bileşenler, Tahıl, Baklagil

Chemical Properties of Some Germinated Grains and Legumes and Effects of Bioactive Constituents Released during Germination on Human Health

Abstract

Increasing prevalence of various metabolic and chronic diseases worldwide indicates the importance of nutrition role on health. Recently, conscious consumers tend to change their eating habits, turning to natural foods rich in vitamins, minerals, bioactive components and antioxidants. Due to the increase in the consumption of sprouted grains called functional nutrients in the daily diet, researches on bioactive components and antioxidant capacity content in germinated grains have also increased. Germination process can be used to obtain high nutritional value from grains and legumes that are good alternatives to animal proteins. Important biochemical cases such as the synthesis of dietary fiber, vitamins, minerals and phenolic substances, changes in protein, carbohydrate and fatty acid compositions occur in plants and seeds during germination. These changes in the nutrient content of grains with germination have an important place in human nutrition and can be effective in preventing many diseases. In this study, biochemical changes in some cereals and legumes during germination were reviewed in terms of macro and micronutrients, bioactive components, anti-nutritional factors and antioxidant capacity.

Keywords

Sprout, Germinating, Bioactive compounds, Cereal, Legume

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