COMPARATIVE ASSESSMENT OF NUTRITIONAL, ANTIOXIDANT, AND ANTIPROLIFERATIVE ACTIVITY OF FIRIK (FREEKEH) WHEAT

Abstract

Climate change and population growth threaten agricultural yields, highlighting the need for low-input, nutrient-rich grains. Firik, obtained from immature durum wheat, offers functional and sustainable benefits, reducing pre-harvest sprouting damage. In this study, nutritional composition, phenolic content, antioxidant, and antiproliferative activity of raw and cooked firik were analyzed and compared to mature wheat. Cooked firik had slightly lower energy, ash, protein, carbohydrate, and fiber than raw firik. Firik was found to have a higher Nutrient-Rich Food index 9.3 (NRF9.3) score than bread wheat, durum wheat, and rice. The DPPH and ABTS antioxidant activity was found to be higher in raw firik than in mature wheat (P=0.027 and P=0.039, respectively). Raw and cooked firik exhibited a stronger cytotoxic response against A549 lung cancer cells compared to mature wheat (48.94%, 35.43%, and 90.32% at 500 μg/mL, respectively). This study demonstrated that firik exhibits higher antioxidant activity and stronger antiproliferative effects compared to mature wheat.

Keywords

• Freekeh
• wheat
• antioxidant activity
• cytotoxicity

Supporting Institution

Istanbul Arel University

Project Number

2022-ST-012

Thanks

This work was supported by the Istanbul Arel University (No. 2022-ST-012).

FİRİK (FREEKEH) BUĞDAYININ BESİNSEL, ANTİOKSİDAN VE ANTİPROLİFERATİF AKTİVİTESİNİN KARŞILAŞTIRMALI DEĞERLENDİRMESİ

Abstract

İklim değişikliği ve nüfus artışı tarımsal verimi tehdit ederek, düşük girdi gerektiren, besin değeri yüksek tahıllara olan ihtiyacın önemini ortaya koymaktadır. Olgunlaşmamış durum buğdayından elde edilen firik, hasat öncesi filizlenmeye bağlı hasarı azaltarak fonksiyonel ve sürdürülebilir faydalar sunmaktadır. Bu çalışmada, çiğ ve pişmiş firiğin besin ögesi bileşimi, fenolik içeriği, antioksidan ve antiproliferatif aktivitesi analiz edilerek olgun buğdayla karşılaştırılmıştır. Pişmiş firik, çiğ firik ile karşılaştırıldığında nispeten daha düşük enerji, kül, protein, karbonhidrat ve lif içeriğine sahip olduğu görülmüştür. Firiğin, ekmeklik buğday, makarnalık buğday ve pirince kıyasla daha yüksek Besin Ögesinden Zengin Gıda İndeksi (NRF9.3) puanına sahip olduğu bulunmuştur. DPPH ve ABTS antioksidan aktivitesinin çiğ firikte olgun buğdaydan daha yüksek olduğu saptanmıştır (sırasıyla P=0,027 ve P=0,039). Çiğ ve pişmiş firik olgun buğdaya kıyasla A549 akciğer kanser hücresine karşı daha güçlü sitotoksik yanıt sergilemiştir (sırasıyla 500 μg/mL'de %48,94, %35,43 ve %90,32). Bu çalışma, firiğin olgun buğdaya kıyasla daha yüksek antioksidan aktivite ve güçlü antiproliferatif etki gösterdiğini ortaya koymuştur.

Keywords

• Firik
• buğday
• antioksidan aktivite
• sitotoksisite

Supporting Institution

İstanbul Arel Üniversitesi

Project Number

2022-ST-012

Thanks

This work was supported by the Istanbul Arel University (No. 2022-ST-012).

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