Karadut (Morus nigra) Katkılı Ekmeğin Antioksidan Aktivitesi ve Fenolik Kompozisyonu

Year 2012, Volume: 2 Issue: 4, 43 - 48, 31.12.2012

Raciye Meral İsmail Sait Doğan

Abstract

Bu çalışmada, uzun yıllardan beri değişik şekillerde tüketilen karadut, ekmek formülüne eklenmiş ve karadutun ekmeğin toplam fenolik madde konsantrasyonu, antioksidan özellikleri ve fenolik kompozisyonu üzerine etkileri incelenmiştir. Çalışma sonucunda elde edilen verilere göre, ekmek formülüne eklenen karadut ekmeğin toplam fenolik madde konsantrasyonunu arttırmıştır. Ekmeğe ilave edilen karadutun antioksidan aktivite üzerine olumlu etkiye sahip olduğu belirlenmiştir. Karadut ekmeğe ilave edildiği en düşük seviyede dahi serbest radikallerin inhibisyonunu sağlayarak ekmeğin fonksiyonelliğini arttırmıştır. HPLC analizleri sonucunda, karadut içeren ekmeklerde gallik asit ve kateşin miktarının artığı saptanmıştır

Keywords

Antioksidan aktivite, ekmek, karadut, fenolik kompozisyon

Antioxidant Activity and Phenolic Composition of Bread Including Morus nigra

Abstract

In this study, Morus nigra that have been consumed in various forms for many years were added

to bread formula and the effects of it on total phenolic content, antioxidant activity and phenolic composition of

bread were investigated. According to the results obtained from the study Morus nigra increased the total phenolic

content and antioxidant activity of the bread. Morus nigra was added to the bread increased the functionality of

bread by increasing the inhibition of free radicals. As a result of HPLC analysis, it was determined that gallic acid

and catechin amount increased in the bread. including Morus nigra.

Keywords

Antioxidant activity, bread, Morus nigra, phenolic composition

References

• Alvarez-Jubete, L., Wijngaard, H., Arendt, E.K., Gallegher, E., 2010. Polyphenol composition and in vitro antioxidant acti- vity of amaranth, quinoa, buckwheat and wheat as affected by sprouting and baking. Food Chemistry, 119: 770-778.
• Anonim, 2003. Tarımsal yapı (üretim, fiyat, değer) T.C. Başbakan- lık Devlet İstatistik Enstitüsü Yayın No:2758, Ankara.
• Asımgil, A., 1997. Şifalı bitkiler. Timaş Yayınları, İstanbul.
• Bae, S.H., Suh, H.J., 2007. Antioxidant activities of five different mulberry cultivars in Korea. LWT Food Science and Techno- logy, 40: 955-962.
• Brand-Williams, W., Cuvelier, M.E., Berset, C., 1995. Use of a free radical method to evaluate antioxidant activity. LWT Food Science and Technology, 28(1): 25-30.
• CoHort, 2004. Costat useric guide. CoHort software, Monterey, CA.
• Elmaci, Y., Altug, T., 2002. Flavour evaluation of three black mul- berry (Morus nigra) cultivars using GC/MS, chemical and sensory data. Journal of the Science of Food and Agricultu- re, 82: 632-635.
• Grieve, M., 2002. Mulberry common. http: //botanical. com/botani- cal/ mgmh/m/ mul.com62. (Erişim tarihi: 10.08.2009).
• Güngör, N., Sengül, M., 2008. Antioxidant activity, total pheno- lic content and selected physicochemical properties of white mulberry (Morus alba L.) fruits. International Journal of Food Properties, 11: 44-52.
• Iacopini, P., Baldi, M., Storchi, P., Sebastiani, L., 2008. Catechin, epicatechin, quercetin, rutin and resveratrol in red grape: Con- tent in vitro andioxidant activity and interactions. Journal of Food Composition and Analysis, 21: 589-598.
• Isabelle, M., Lee, B.L., Ong, C.N., Liu, X., Huang, D., 2008. Pe- roxyl radical scavening capacity, polyphenolics, and lipophi- lic antioxidant profiles of mulberry fruits cultivated in sout- hern China. Journal of Agricultural and Food Chemistry, 56: 9410-9416.
• Kırca, A., Özkan, M., 2007. Değişik amaçlı bazı test ve analiz yön- temleri. Gıda Analizleri (Editör: Bekir Cemeroğlu). Gıda Tek- nolojisi Derneği Yayınları, 34, Ankara. 535.
• Michalska, A., Amigo-Benavent, M., Zielinski, H., Doloresvdel Castillo, M., 2008. Effect of bread making on formation of Maillard reaction products contributing to the overall antio- xidant activity of rye bread. Journal of Cereal Science, 48: 123-132.
• Peng, X., Ma, J., Cheng, KW., Jiang, Y., Chen, F., Wang, M., 2010. The effects of grape seed extract fortification on the antioxi- dant activity and quality attributes of bread. Food Chemistry, 119: 49-53.
• Polat, A.A., 2004. Hatay’ın Antakya ilçesinde yetiştirilen bazı dut tiplerinin meyve özelliklerinin belirlenmesi. Bahçe, 33(1-2): 67-73.
• Rice-Evans, C., Miller, N.J., Paganga, G., 1996. Structure- antioxidant activity relationships of flavonoids and phenolic acids. Free Radical Biology and Medicine, 20: 933-956.
• Rodriguez-Delgado, M.A., Malovana, S., Perez, J.P., Borges, T., Garcia-Montelongo, F.J., 2001. Separation of phenolic com- pounds by high-performance liquid chromatography with ab- sorbance and fluorimetric detection. Journal of Chromatog- raphy, 912: 249-257.
• Ramamoorthy, P. K., Bono, A. (2007). Antioxidant activity, total phenolic content and flavonoid content of Morinda citrifolia fruit extracts from various extraction processes. Journal of En- gineering Science and Technology, 2: 70-80.
• Santas, J., Almajano, M. P., Carbo, R., 2010. Antimicrobial and an- tioxidant activity of crude onion (Allium cepa, L.) extracts. International Journal of Food Science and Technology, 45: 403-409.
• StatGraphics, 2006. StatGraphics Centrium Release 15.1. Warren- ton, Virginia: Statpoint Inc.
• Taşan, B., 2008. Unların ekmeklik kalitesinin belirlenmesinde oto- matik ekmek makinelerinin kullanımı. Yüzüncü Yıl Üniver- sitesi Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi (Basılma- mış), Van.
• Tekeli, Y., Sezgin, M., 2007. Centaurea carduıformıs (peygam- ber çiçeği)’in antioksidan aktivitesinin belirlenmesi. Süley- man Demirel Üniversitesi Fen Edebiyat Fakültesi Fen Dergi- si, 2(2): 204-209.
• Yemiş, O., Bakkalbasi, E., Artık, N., 2008. Antioxidant activities of grape (Vitis vinifera) seed extracts obtained from different va- rieties grown in Turkey. International Journal of Food Science and Technology, 43: 154-159.
• Yu, L., Haley, S., Perret, J., Haris, M., 2004. Comparison of wheat flours grown at different locations for their antioxidant proper- ties. Food Chemistry, 86: 11-16.