Çam (Pinus spp.) Türlerinin ve Fraksiyonlarının Gıda Takviyesi ve Tıbbi Bitki Olarak Kullanım Olanakları

Year 2022, Volume: 12 Issue: 1, 266 - 278, 01.03.2022

Müge Hendek Ertop , Emine İncemehmetoğlu

https://doi.org/10.21597/jist.892251

Abstract

Nutrasötik ve fonksiyonel özelliklere sahip yeni bileşenler belirlemek ve izole etmek için son zamanlarda çok sayıda bitki, meyve, sebze ve baharatlar üzerinde araştırmalar yapılmaktadır. Gıda olarak tüketilebilen kaynaklardan bu bileşiklerin ekstraksiyonu yerine endüstriyel yan veya atık ürünlerin bir biyoaktif molekül kaynağı olarak yeniden değerlenmesine yönelik çalışmalar ise doğal kaynakların etkin kullanımı amacıyla daha da önem kazanmıştır. Bu çalışmanın amacı, çam türleri ile kabuk, kozalak, sürgün, iğne gibi farklı fraksiyonlarının, antioksidan ve mikrobesin kaynağı olarak gıda endüstrisinde ve biyomedikal amaçlarla kullanım potansiyelini vurgulamaktadır. Çam fraksiyonları, polimerik flavanoller, tannik asit, flavonoidler ve kafeik veya protokatekuik asit gibi diğer fenolik asitler dahil olmak üzere geniş biyoaktif bileşen içeriğine sahiptir. Derlenen çalışmalar, çam türlerine ait özellikle kabuk ve kozalak gibi fraksiyonların halk arasında farklı yerel tedavi yöntemlerinde kullanıldığını, aynı zamanda meyve suyu, et, fırıncılık ürünleri teknolojisinde başarılı sonuçlar verdiğini göstermiştir. Farklı çam fraksiyonlarının kullanımı ile üretilmiş ticari ürünler sınırlı sayıda olmasına rağmen, ormancılık endüstrisi yan ürünlerinin, besin takviyesi olarak ikinci bir kullanım alanına girdi sağlayabileceği açıkça görülmektedir. Yapılan çalışmaların ağırlıklı olarak tedavi, alternatif ve geleneksel tıp alanında olduğu, gıda takviyesi olarak değerlendirme konusunda araştırmaların kısıtlı olduğu belirlenmiştir. Çok yönlü kullanıma sahip olmasına rağmen, sınırlı araştırma-geliştirme çalışmaları nedeniyle çam kozalağı, kabuğu gibi farklı fraksiyonlar yakacak olarak kullanılmakta, bu da büyük miktarda kaynak israfına neden olmaktadır. Ülkemizin bu alanda sahip olduğu büyük ekolojik sistem ve kaynaklar ile günümüz tüketicisinin gıda ve katkı maddelerinden fonksiyonellik ve doğallık beklentisi göz önüne alındığında, yapılacak araştırmaların gıda sektörüne büyük katkı sağlayacağı düşünülmektedir.

Keywords

Çam kabuğu, Çam kozalağı, Fonksiyonel gıda, Gıda takviyesi, Pinus türleri

Supporting Institution

BULUNMUYOR

Project Number

BULUNMUYOR

Thanks

BULUNMUYOR

The Potential Uses of Pine (Pinus spp.) Species and Their Fractions as Food Supplement and Medicinal Plant

Abstract

A great number of plants have been studied in order to identify and isolate new components with nutraceutical and functional properties. The aim of this study is to emphasize the potential of use of pine species and their fractions such as bark, cones, needles in the food industry and for biomedical purposes as sources of antioxidants and micronutrients. Pine fractions have a great content of bioactive molecules, including polymeric flavanols, tannic acid, flavonoids, and other phenolic acids. The compiled studies have shown that pine species have been used in different traditional medicinal treatments by the people, and at the same time, they gave successful results in fruit juice, meat, bakery products technology. Although commercialized goods produced with the use of different pine fractions in the global market are limited, it is clear that forestry industry by-products can provide input for a second use as a nutritional supplement. Despite they have versatile usage potential, due to limited research and development studies, different fractions such as pine cones and bark are used as a heating source, resulting in a large amount of resource waste and loss. Considering the great ecological system and resources that our country has in this field, and the functionality and naturalty expectation of today's consumers from foods and additives, it is thought that the researches will make a great contribution to the food sector.

Keywords

Pine bark, Pine cone, Functional food, Food supplement, Pinus spp.

Project Number

BULUNMUYOR

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