TANE KETEN TOHUMU, KETEN TOHUMU UNU VE KETEN TOHUMU KÜSPESİ UNUNUNUN YAĞ ASİDİ KOMPOZİSYONU VE FENOLİK BİLEŞİK İÇERİĞİNE KAVURMA İŞLEMİNİN ETKİSİ

Year 2017, Volume: 42 Issue: 4, 382 - 391, 14.04.2017

Evrim Özkaynak Kanmaz

Abstract

Bu çal›flmada, tane keten tohumu, keten tohumu unu ve keten tohumu küspesi ununun ya¤ asidi

kompozisyonu ile SDG lignan, fenolik ve flavonoit içeri¤ininin 180°C s›cakl›kta 5, 10 ve 15 dak kavurma

ifllemleri s›ras›ndaki de¤iflimi araflt›r›lm›flt›r. Keten tohumu ununun ve keten tohumu küspesi ununun

α-linolenik asit düzeyleri 180°C’de 15 dak kavurma iflleminden sonra istatistiksel (P <0.05) aç›dan

önemli düzeyde s›ras› ile 1.1 kat (%58.10’dan %55.48’e) ve 1.4 kat (%56.13’den %40.17’ye) azalm›flt›r.

Tane keten tohumu 180°C’de 5, 10 ve 15 dak kavurma ifllemlerinden sonra en yüksek SDG lignan içeri¤ine

sahiptir. Ayr›ca, tane keten tohumunun serbest flavonoit ve serbest fenolik içeri¤i 180°C’de 5 dak

kavurma iflleminden sonra istatistiksel (P <0.05) aç›dan önemli düzeyde s›ras› ile 4.5 and 2.4 kat artm›flt›r.

Keywords

Keten tohumu, kavurma, α-linolenik asit, SDG lignan, fenolikler, flavonoitler

THE EFFECT OF ROASTING PROCESS ON FATTY ACID COMPOSITION AND PHENOLIC CONTENT OF WHOLE FLAXSEED, FLAXSEED FLOUR AND FLAXSEED MEAL FLOUR

Abstract

In this study, the change in fatty acid composition, secoisolariciresinol diglucoside (SDG) lignan, phenolic

and flavonoid contents of whole flaxseed, flaxseed flour and flaxseed meal flour were investigated

during the roasting process at 180°C for 5, 10 and 15 min. The level of α-linolenic acid in flaxseed flour

and flaxseed meal flour significantly (P <0.05) decreased 1.1 times (from 58.10 to 55.48%) and 1.4 times

(from 56.13 to 40.17%) after the roasting process at 180°C for 15 min, respectively. Whole flaxseed had

the highest SDG lignan content after the roasting process at 180°C for 5, 10 and 15 min. Besides, free

flavonoid and free phenolic content of whole flaxseed significantly (P <0.05) increased 4.5 and 2.4

times after the roasting process at 180°C for 5 min, respectively.

Keywords

Flaxseed, roasting, α-linolenic acid, SDG lignan, phenolics, flavonoids

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