Çölyak Hastaları İçin Üretilen Glutensiz Atıştırmalıkların Eser Element İçeriği ve Antioksidan Kapasitesi

Abstract

Bu çalışmada farklı glütensiz atıştırmalıkların eser element

seviyeleri ve antioksidan kapasiteleri araştırıldı. Örnekler

mikrodalga sistem kullanılarak çözünürleştirildi. Na,

Mg, K, Ca, Fe, Zn, Cu ve Mn düzeyleri indüktif eşleşmiş

plazma kütle spektrometresi ile saptandı. Antioksidan

kapasiteyi belirlemek için bakır indirgeme antioksidan

kapasite ve 2,2-difenil-1-pikrilhidrazil radikali süpürme

kapasitesi yöntemleri kullanıldı. Na, Mg, K, Ca, Fe, Zn,

Cu ve Mn düzeyleri sırasıyla 43.77 – 4905 mg/kg, 47.15

– 751 mg/kg, 44.84 – 2156 mg/kg, 95.29 – 1616 mg/kg,

69.70 – 144 mg/kg, 5.92 – 41.28 mg/kg, 3.57 – 13.25 mg/

kg ve 5.20 – 12.06 mg/kg aralığında bulundu. En yüksek

antioksidan kapasite değeri her iki antioksidan kapasite

analizinde de portakallı bardan elde edildi.

Keywords

• Çölyak hastalığı,Atıştırmalık,Eser element,Antioksidan

Trace Element Content and Antioxidant Capacity of Gluten-Free Snacks Produced for Coeliac Disease Patients

Abstract

Trace element levels and antioxidant capacities of different

gluten-free snacks were investigated in this study. Samples were

digested by using microwave system. Na, Mg, K, Ca, Fe, Zn, Cu

and Mn levels were determined by inductively coupled plasma

mass spectrometry. Cupric reducing antioxidant capacity and

2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity

methods were used to evaluate antioxidant capacity. Na, Mg, K,

Ca, Fe, Zn, Cu and Mn levels were found in the range of 43.77

– 4905 mg/kg, 47.15 – 751 mg/kg, 44.84 – 2156 mg/kg, 95.29

– 1616 mg/kg, 69.70 – 144 mg/kg, 5.92 – 41.28 mg/kg, 3.57 –

13.25 mg/kg and 5.20 – 12.06 mg/kg, respectively. The highest

antioxidant capacity value was obtained from orange bar in

both antioxidant capacity assays.

Keywords

• Coeliac disease,Snack,Trace element,Antioxidant

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