The Effect of Sprouting Process on Phytochemical Compounds (Turkish with English Abstract)

Year 2014, Volume: 39 Issue: 1, 49 - 56, 01.02.2014

Evrim Özkaynak Kanmaz Gülden Ova

Abstract

                                           Sprouted seeds and sprouts were consumed as functional foods and also they were used as functional ingredient in many different foods including breakfast items, salads, soups, pasta and baked products in the food industry. Sprouting process increase the nutritional components especially in phenolic compounds, vitamins, minerals and amino acids whereas, antinutritional factors such as phytic acid, oligosaccharides, trypsin inhibitors and gynogenic glycosides decrease. The lipids, carbohydrates and storage proteins are disintegrated into basical and more digestible nutrient units during sprouting process. Sprouting conditions as temperature, time and light and also cultivar variety had significant effects on phytochemical compounds in sprouted seeds and sprouts. In this study, it was investigated the content of phytochemical compounds in various seed sprouts (cereals, legumes, oil seeds, vegetables and others).

Keywords

Sprout, sprouted seed, sprouting, phytochemical compounds.

Filizlenme İşleminin Fitokimyasal Bileşikler Üzerine Etkisi

Abstract

Filizlenmiş tohumlar ve filizler fonksiyonel gıda olarak tüketilmesinin yanı sıra gıda endüstrisinde kahvaltılık ürünler, salatalar, çorbalar, makarna ve unlu mamuller gibi çeşitli gıdalarda fonksiyonel bileşen olarak da kullanılmaktadır. Filizlenme işlemi ile özellikle fenolik bileşikler, vitaminler, mineraller ve aminoasitler gibi besin öğelerinin miktarı artarken; fitik asit, oligosakkaritler, tripsin inhibitörleri ve siyanojenik glikozitler gibi bazı bileşiklerin miktarı ise azalmaktadır. Filizlenme işlemi sırasında lipidler, karbonhidratlar ve depo proteinleri yıkılarak basit ve sindirimi daha kolay bileşikler meydana gelmektedir. Sıcaklık, süre ve ışık gibi filizlenme koşulları ile kültürel çeşitliliğin filizlenmiş tohumlarda ve filizlerde fitokimyasal bileşikler üzerine önemli düzeyde etkisi bulunmaktadır. Bu çalışmada, çeşitli tohum filizlerinin (tahıllar, baklagiller, yağlı tohumlar, sebzeler ve diğerleri) fitokimyasal bileşik içeriği incelenmiştir.

Keywords

Filiz, filizlenmiş tohum, filizlenme, fitokimyasal bileşikler.

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