YULAF EKMEĞİ ÜRETİM AŞAMALARININ FENOLİK MADDE İÇERİĞİ VE ANTİOKSİDAN AKTİVİTEYE ETKİSİ

Öz

Son yıllarda hububat ürünlerinin insan sağlığı için temel gıda maddeleri olmalarının çok ötesinde faydalar sağladığı anlaşılmıştır. Tüketimi buğdaya göre daha düşük olan yulaf (Avena sativa L.) son zamanlarda, antioksidan, anti-enflamatuar, hipoalerjenik ve antikarsinojenik özellikleriyle dikkat çekmektedir. Ekmek, en önemli hububat ürünü olmasının yanında, farklı hammaddelerin kullanımına uygun yapısı ile fonksiyonel bileşenlerin en fazla kullanım bulduğu ürünlerdendir. Bu çalışmada; ekmeklik buğday ununa %40 gibi yüksek bir oranda yulaf unu katılarak ekmek üretilmiştir. Üretimdeki yoğurma, fermentasyon ve pişirme aşamalarının fenolik bileşiklere ve antioksidan aktivite üzerine etkilerinin ve bu bileşiklerin bu işlemler sırasında ne derece korunduğunun belirlenmesi amaçlanmıştır. Elde edilen sonuçlara göre; toplam fenolik madde miktarının, yulaf ekmeğinde kontrol buğday ekmeğine göre önemli düzeyde yüksek olduğu belirlenmiştir (sırasıyla 53.9 ±7.3 ve41.0 ±3.4 mg GAE/100g KM, p<0.05). Her iki ekmek çeşidinde de, fermentasyon işleminin fenolik bileşik içeriğini arttırdığı, pişirme işleminin ise düşürdüğü görülmüştür. Pişirme sonrasında yulaf ekmeğindeki toplam flavonoid miktarı (529.9 ±114.7 mg RE/100g KM) kontrol ekmeğine göre daha yüksektir (452.9 ±74.3 mg RE/100g KM). Antioksidan aktivite sonuçlarına göre ise söz konusu iki ekmek arasındaki fark önemli düzeyde bulunmamıştır (p>0.05).  

Anahtar Kelimeler

• Yulaf unu,Ekmek,Fenolik madde,Fermentasyon,Yoğurma,Pişirme

EFFECTS OF PROCESSING STEPS ON THE PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF OAT BREADS

Abstract

Recently, cereal products have been displayed to provide health benefits far beyond being only staple foodstuffs. Oats (Avena sativa L.), which are consumed less than wheat, have recently attracted attention for their antioxidant, anti-inflammatory, hypoallergenic and anticarcinogenic properties. Bread is not only the most significant, but also the most suitable cereal product for functional components incorporation, structurally. In this study; breads were prepared by adding oat flour to bread wheat flour at a level as high as 40%. It is aimed to determine the effects of mixing, fermentation and baking processes on phenolic compounds and antioxidant activity. According to the results, total amount of phenolics was significantly higher in oat bread than the control wheat bread (53.9 ±7.3 and 41.0 ±3.4 mg GAE/100g dry matter, respectively p<0.05). In both types of bread, fermentation process increased the amount of phenolics while baking decreased. Total flavonoids content in oat bread after baking (529.9 ±114.7 mg RE/100g dry matter) was higher than control bread (452.9 ±74.3 mg RE/100g dry matter). According to the antioxidant activity results, difference between two different breads was not significant (p>0.05).

Keywords

• Oat flour,Bread,Phenolics,Fermentation,Mixing,Baking

References

1. Adom, K.K., Liu, R.H. (2002). Antioxidant activity of grains. Journal of Agricultural and Food Chemistry, 50(21), 6182-6187.
2. Adom, K.K., Sorrells, M.E., Liu, R.H. (2003). Phytochemical profiles and antioxidant activity of wheat varieties. Journal of Agricultural and Food Chemistry, 51(26), 7825-7834.
3. Angioloni, A., Collar, C. (2011). Nutritional and functional added value of oat, Kamut, spelt, rye and buckwheat versus common wheat in bread making. Journal of the Science of Food and Agriculture, 91, 1283-1292.
4. Angioloni, A., Collar, C. (2012). Effects of pressure treatment of hydrated oat, finger millet and sorghum flours on the quality and nutritional properties of composite wheat breads. Journal of Cereal Science, 56, 713-719.
5. Apak, R., Güçlü, K., Özyürek, M., Karademir, S.E. (2004) Novel Total Antioxidant Capacity Index for Dietary Polyphenols and Vitamins C and E, Using Their Cupric Ion Reducing Capability in the Presence of Neocuproine: CUPRAC Method. Journal Agricultural and Food Chemistry, 52(26), 7970-7981.
6. Bei, Q., Liu, Y., Wang, L., Chen, G., Wu, Z. (2017). Improving free, conjugated, and bound phenolic fractions in fermented oats (Avena sativa L.) with Monascus anka and their antioxidant activity. Journal of Functional Foods, 32, 185-194.
7. Boskov Hansen, H., Andreasen, M.F., Nielsen, M.M., Larsen, L.M., Bach Knudsen, K.E., Meyer, A.S., Christensen, L.P., Hansen, Å. (2002). Changes in dietary fibre, phenolic acids and activity of endogenous enzymes during rye bread-making. European Food Research and Technology, 214, 33–42.
8. Cai, S., Huang, C., Ji, B., Zhou, F., Wise, M.L., Zhang, D., Yang, P. (2011). In vitro antioxidant activity and inhibitory effect, on oleic acid-induced hepatic steatosis, of fractions and subfractions from oat (Avena sativa L.) ethanol extract. Food Chemistry, 124, 900-905.

9. Cai, S., Wang, O., Wu, W., Zhu, S., Zhou, F., Ji, B., Cheng, Q. (2012). Comparative study of the effects of solid-state fermentation with three filamentous fungi on the total phenolics content, flavonoids, antioxidant activities of subfractions from oats (Avena sativa L.). Journal of Agricultural and Food Chemistry, 60(1), 507-513.
10. Chen, D., Shi, J., Hu, X., Du, S. (2015). Alpha-amylase treatment increases extractable phenolics and antioxidant capacity of oat (Avena nuda L.) flour. Journal of Cereal Science, 65, 60-66.
11. Chen, X., Li, X., Mao, X., Huang, H., Wang, T., Qu, Z., Miao, J., Gao, W. (2017). Effects of drying processes on starch-related physicochemical properties, bioactive components and antioxidant properties of yam flours. Food Chemistry, 224, 224-232.
12. Chen, C., Wang, L., Wang, R., Luo, X., Li, Y., Li, J., Li, Y., Chen, Z. (2018). Phenolic contents, cellular antioxidant activity and antiproliferative capacity of different varieties of oats. Food Chemistry, 239, 260-267.
13. Chlopicka, J., Pasko, P., Gorinstein, S., Jedryas, A., Zagrodzki, P. (2012). Total Phenolic and total flavonoid content, antioxidant activity and sensory evaluation of pseudocereal breads. LWT-Food Science and Technology, 46, 548-555.
14. Capanoglu, E., Beekwilder, J., Boyacioglu, D., Hall, R.H., de Vos, R. (2008). Changes in antioxidant and metabolite profiles during production of tomato paste. Journal of Agricultural and Food Chemistry, 56, 964-973.
15. Deng, G.F., Xu, X.R., Guo, Y.J., Xia, E.Q., Li, S., Wu, S., Chen, F., Ling, W.H., Li, H.B. (2012). Determination of antioxidant property and their lipophilic and hydrophilic phenolic contents in cereal grains. Journal of Functional Foods, 4(4), 906-914.
16. Dewettinck, K., Van, Bockstaele, F., Kühne, B., Van de Walle, D., Courtens, T.M., Gellynck, X., (2008). Nutritional value of bread: Influence of processing, food interaction and consumer perception. Journal of Cereal Science, 48(2), 243-257.
17. Emmons, C., Peterson, D.M. (1999). Antioxidant Activity and Phenolic Contents of Oat Groats and Hulls. Cereal Chemistry, 76(6), 902-906.
18. Hager, A.S., Bosmans, G.M., Delcour, J.A. (2014). Physical and molecular changes during the storage of gluten-free rice and oat bread. Journal of Agricultural and Food Chemistry, 62, 5682-5689.
19. Han, H., Koh, B. (2011). Antioxidant activity of hard wheat flour, dough and bread prepared using various processes with the addition of different phenolic acids. Journal of the Science of Food and Agriculture, 91, 604-608.
20. Hatcher, D.W., Kruger, J.E. (1997). Simple phenolic acids in flours prepared from Canadian wheat: relationship to ash content, color, and polyphenol oxidase activity. Cereal Chemistry, 74(3), 337-343.
21. Hitayezu, R., Baakdah, M.M., Kinnin, J., Henderson, K., Tsopmo, A. (2015). Antioxidant activity, avenanthramide and phenolic acid contents of oat milling fractions. Journal of Cereal Science, 63, 35-40.
22. Hoffenberg, E.J., Haas, J., Drescher, A., Barnhurst, R., Osberg, I., Bao, F., Eisenbarth, G. (2000). A trial of oats in children with newly diagnosed celiac disease. The Journal of Pediatrics, 137(3), 361-366.
23. Hüttner, E.K., Bello, F.D., Arendt, E. (2010). Rheological properties and breadmaking performance of commercial whole grain oat flours. Journal of Cereal Science, 52, 65-71.
24. Kilci, A., Gocmen, D. (2014). Phenolic acid composition, antioxidant activity and phenolic content of tarhana supplemented with oat flour. Food Chemistry, 151, 547–553.
25. Kumaran, A., Karunakaran, R.J. (2006) Antioxidant and free radical scavenging activity of an aqueous extract of Coleus aromaticus. Food Chemistry, 97, 109–114.
26. Liu, F., Chen, Z., Shao, J., Wang, C., Zhan, C. (2017). Effect of fermentation on the peptide content, phenolics and antioxidant activity of defatted wheat germ. Food Bioscience, 20, 141-148.
27. Liu, L., Zubik, L., Collins, F.W., Marko, M., Meydani, M. (2004). The antiatherogenic potential of oat, phenolic compounds. Atherosclerosis, 175, 39-49. Liukkonen, K.H., Katina, K., Wilhelmsson, A., Myllymaki, O., Lampi, A.M., Kariluoto, S., Piironen, V., Heinonen, S.M., Nurmi, T., Adlercreutz, H., Peltoketo, A., Pihlava, J.M., Hietaniemi, V., Poutanen, K. (2003). Process-induced changes on bioactive compounds in whole grain rye. Proceedings of the Nutrition Society, 62, 117-122.
28. Lu, Y., Luthria, D., Fuerst, E.P., Kiszonas, A.M., Yu, L., Morris, C.F. (2014). Effect of processing on phenolic composition of dough and bread fractions made from refined and whole wheat flour of three wheat varieties. Journal of Agricultural and Food chemistry, 62(43), 10431-10436.
29. Moore, J., Luther, M., Cheng, Z., Yu, L. (2009). Effects of baking conditions, dough fermentation, and bran particle size on antioxidant properties of whole-wheat pizza crusts. Journal of Agricultural and Food Chemistry, 57, 832-839.
30. Rai, S., Wahile, A., Mukherjee, K., Saha, B.P., Mukherjee, P.K. (2006). Antioxidant activity of Nelumbo nucifera (sacred lotus) seeds. Journal of Ethnopharmacology, 104, 322-327.
31. Renzetti, S., Courtin, C.M, Delcour, J.A., Arendt, E.K. (2010). Oxidative and proteolytic enzyme preparations as promising improvers for oat bread formulations: Rheological, biochemical and microstructural background. Food Chemistry, 119, 1465-1473.
32. Santiago, E., Dominguez-Fernandez, M., Gid, C., Pena, M. (2018). Impact of cooking process on nutritional composition and antioxidants of cactus cladodes (Opuntia ficus-indica). Food Chemistry, 240, 1055-1062.
33. Sahyoun, N.R, Jacques, P.F, Zhang, X.L, Juan, W., McKeown, N.M. (2006). Wholegrain intake is inversely associated with the metabolic syndrome and mortality in older adults. American Journal of Clinical Nutrition, 83, 124-133.
34. Sivam, A.S., Sun-Waterhouse, D., Quek, S., Perera, C.O. (2010). Properties of bread dough with added fiber polysaccharides and phenolic antioxidants: A review. Journal of Food Science, 75(8), 163-174.
35. Spanos, G.A., Wrolstad, R.E. (1990). Influence of Processing and Storage on the Phenolic Composition of Thompson Seedless Grape Juice. Journal of Agricultural Food Chemistry, 38, 1565-1571.
36. Tomas, M., Beekwilder, J., Hall, R.D., Sagdic, O., Boyacioglu, D., Capanoglu, E. (2017). Industrial processing versus home processing of tomato sauce: Effects on phenolics, flavonoids and in vitro bioaccessibility of antioxidants. Food Chemistry, 220, 51-58.
37. Viscidi, K.A., Dougherty, M.P., Briggs, J., Camire, M.E. (2004). Complex phenolic compounds reduce lipid oxidation in extruded oat cereals. LWT-Food Science and Technology, 37, 789-796.
38. Wang, R., Zhou, W. (2004). Stability of tea catechins in breadmaking process. Journal of Agriculture and Food Chemistry, 52(26), 8224–8229.
39. Zilic, S., Sukalovic, V.H., Dodig, D., Maksimovic, V., Maksimovic, M., Basic, Z. (2011). Antioxidant activity of small grain cereals caused by phenolics and lipid soluble antioxidants. Journal of Cereal Science, 54, 417-424.
40. Zhang, Y.C., Lee, J.H., Vodovotz, Y., Schwartz, S.J. (2015). Changes in distribution of ısoflavones and β-glucosidase activity during soy bread proofing and baking. Cereal Chemistry, 81(6), 741-745.