KONURALP PİRİNCİNİN FİZİKO-KİMYASAL BİLEŞENİ, FİTO-KİMYASAL ÖZELLİKLERİ, PİŞME KARAKTERİSTİKLERİ VE BİYOAKTİF BİLEŞENLERİ

Abstract

Bu çalışma, Türkiye'nin Batı Karadeniz bölgesi Düzce ili Konuralp beldesinde geleneksel olarak yetiştirilen pirinç çeşidi (Oryza sativa L.) üzerinde yapılan ilk araştırmadır. Çalışma kapsamında Konuralp Pirincinin fiziko-kimyasal bileşimi, fito-kimyasal özellikleri, pişirme özellikleri ve biyoaktif bileşenleri (toplam fenolik içerik, ABTS•+, CUPRAC, DPPH• ve FRAP yöntemleriyle belirlenen antioksidan aktivite) ile in-vitro koşullarda biyoalınabilirliği incelenmiştir. Analizler sonucunda Konuralp Pirincinin nem içeriği %13.89, protein içeriği %6.48, toplam diyet lifi %0.82, enerji değeri 323.44 kcal ve nişasta miktarı %59.64 olarak tespit edilmiştir. Öte yandan örneklerin fitik asit içeriği ise 258.69 mg/100g olarak bulunmuştur. Çalışmada Konuralp Pirincinin toplam fenolik madde içeriği 2100 mg GAE/100g olarak tespit edilirken, ekstrakte edilebilir (12.73 μmol trolox/g) ve hidrolize edilebilir fenolikler (62.50 μmol trolox/g) için en yüksek antioksidan kapasite DPPH• yönteminde bulunmuştur. Antioksidatif biyoalınabilirlik değerleri ise %80.19 (ABTS•+), %27.96 (CUPRAC), %20.63 (DPPH•) ve %0.92 (FRAP) olarak bulunmuştur. Fiziko-kimyasal ve fito-kimyasal özelliklerinin yanı sıra yüksek biyoaktif bileşen içeriğe sahip olan ve geleneksel olarak üretilmeye devam edilen Konuralp Pirincine daha fazla önem verilmelidir

Keywords

• Antioksidan kapasite
• biyoalınabilirlik
• kimyasal bileşen
• pişme özellikleri
• pirinç
• toplam fenolikler

Project Number

Project Number: 2016.11.05.418

CHARACTERIZATION of THE PHYSICO-CHEMICAL COMPOSITION, PHYTO-CHEMICAL PROPERTIES, COOKING CHARACTERISTICS and BIOACTIVE COMPOUNDS of KONURALP RICE

Abstract

This is the first study conducted on a variety of rice (Oryza sativa L.) traditionally grown in the Konuralp region of the Duzce province, in the West Black Sea region of Türkiye. It investigated the physico-chemical composition, phyto-chemical properties, cooking characteristics and bioactive compounds (total phenolic content, antioxidant activity determined with the methods of ABTS•+, CUPRAC, DPPH• and FRAP) of Konuralp Rice (KR) as well as in-vitro bioaccessibility. The proximate chemical composition of the rice was found to be as follows: the moisture content was 13.89%, the protein content was 6.48%, the total dietary fiber was 0.82%, the energy value was 323.44 kcal and the amount of starch was 59.64%. On the other hand, the phytic acid content of the sample was found to be 258.69 mg/100g. The total phenolic content of KR was found to be 2100 mg GAE/100g. The highest antioxidant capacity was found in the method of DPPH• for extractable (12.73 μmol trolox/g) and hydrolyzable phenolics (62.50 μmol trolox/g). The antioxidative bioaccessibility were found to be 80.19% (ABTS•+), 27.96% (CUPRAC), 20.63% (DPPH•) and 0.92% (FRAP). Due to the its physico-chemical and phyto-chemical properties as well as its high bioactive component content, more attention should be paid to the traditionally produced KR.

Keywords

• Antioxidant capacity
• bioaccessibility
• chemical composition
• cooking properties
• rice
• total phenolics

Supporting Institution

Düzce Üniversitesi

Project Number

Project Number: 2016.11.05.418

Thanks

The author would like to thank Prof. Dr. Duygu GOCMEN for her supervision.

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