jrens Journal of New Results in Engineering and Natural Sciences 2651-4583 Tokat Gaziosmanpasa University Food Engineering Gıda Mühendisliği Compositae ve Liliales Familyalarına Ait Bazı Bitkilerin İnülin İçerikleri ile Fonksiyonel Özelliklerinin Belirlenmesi Determination of Inulin Contents and Functional Properties of Some Plants Belonging to Compositae and Liliales Families Oral Emrah TOKAT GAZİOSMANPAŞA ÜNİVERSİTESİ https://orcid.org/0000-0003-1246-9132 Demirdöven Aslihan TOKAT GAZİOSMANPAŞA ÜNİVERSİTESİ 06 03 2025 2025 22 17 31 04 18 2025 05 12 2025 Copyright © 2013, Journal of New Results in Engineering and Natural Sciences 2013 Journal of New Results in Engineering and Natural Sciences

İnülin, çok çeşitli gıda ve farmasötik uygulamaları olan, doğal, bitki kaynaklı bir depopolisakkaritidir ve günümüzde gıda endüstrisinde, fonksiyonel gıdaların hazırlanmasında önemli bir yere sahiptir. İnülin elde etmeye yönelik artan bir ilgi olması nedeniyle bu çalışmada Compositae ve Liliales familyalarına ait bazı bitkilerde inülin kaynaklarının araştırılması, inülin içeriklerinin belirlenmesi ve fonksiyonel özelliklerinin saptanması amaçlanmıştır. Araştırmada ayçiçeği (taç kısmı), enginar (yaprak), karahindiba, pırasa, sarımsak, soğan ve yer elmasında inülin varlığı tespit edilmiş ve inülin tespit edilen materyallerdeki toplam fenolik madde ve antioksidan kapasite değerleri arasındaki ilişki araştırılmıştır. Ek olarak materyallerin renk ve pH değerleri belirlenmiştir. Çalışılan materyaller içerisinde en yüksek inülin içeriği sarımsak örneklerinde (20.179±0.188 g/100g) tespit edilmiştir. Toplam fenolik madde ve toplam antioksidan kapasitesi arasındaki korelasyon tüm materyallerde 0.866-0.989 arasında belirlenmiştir.

Inulin is a natural, plant-derived storage polysaccharide with a wide range of food and pharmaceutical applications, and today it has an important place in the food industry in the preparation of functional foods. Due to the increasing interest in obtaining inulin, this study aimed to investigate the sources of inulin in some plants belonging to the Compositae and Liliales families, to determine their inulin contents, and functional properties. In this study, the presence of inulin was determined in sunflower (crown part), artichoke (leaf), dandelion, leek, garlic, onion, and Jerusalem artichoke. Additionally, the relationship between total phenolic substances and antioxidant capacity values in products where inulin was detected was investigated. In addition, the color and pH values of the materials were determined. The highest inulin content among the studied materials was determined in garlic samples (20.179±0.188 g/100g). The correlation between total phenolic substances and total antioxidant capacity was determined between 0.866 and 0.989 in all materials.

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