Başınçlı Pişirmenin Kaldirik Bitkisinin Antioksidan Kapasitesi ve Toplam Fenolik Madde Miktarı Üzerine Etkisi

Abstract

Sebzeler antioksidan bakımından oldukça zengin bir besin kaynaklarıdır. Pişirme yöntemleri sebzelerin antioksidan kapasitesinde değişikliğe neden olmaktadır. Bu çalışmanın amacı, farklı sürelerde basınçlı pişirme uygulanan kaldirik bitkisinin toplam fenolik madde miktarı ve antioksidan kapasitesine etkisini incelemektir. Çalışmada toplam fenolik madde miktarı, demir (III) iyonu indirgeme kapasitesi, bakır (II) iyonu indirgeme kapasitesi ve DPPH• (2,2-difenil-1-pikrilhidrazil) radikal süpürme kapasitesi ölçümü yapılmıştır. Çalışma sonucunda basınçlı pişirme işlemi uygulanan kaldirik bitkisinin çiğ halinin toplam fenolik madde miktarı ve antioksidan kapasitesi bakımından 3 dk ve 10 dk pişirilmesi sonucunda arttığı belirlenmiştir. 5 dk basınçlı pişirme ile çiğ kaldirik bitkisinin toplam fenolik madde miktarı ve antioksidan kapasitesi bakımından yaklaşık olarak benzer olduğu sonucuna varılmıştır. Antioksidan kapasite ve toplam fenolik madde miktarı birbirine benzer iken (p>0.05), 5 dk pişirilen kaldiriğin antioksidan kapasitesi ve toplam fenolik madde miktarı 3 dk ve 10 dk pişirilen kaldirik bitkisine göre de düşük olduğu saptanmıştır (p<0.05). Bu çalışmanın sonucunda antioksidan kapasite ve fenolik miktar için basınçlı pişirme yöntemi süresinin önemli olduğunu ortaya konmuştur.

Keywords

• Kaldirik
• Antioksidan kapasite
• Toplam fenolik madde miktarı
• Pişirme

Supporting Institution

BAŞKENT ÜNİVERSİTESİ

Project Number

KA21/216

The Effect Of Pressure Cookıng On Antıoxıdant Capacıty And Total Phenolıc Matter Amount of Borage Plant

Abstract

Vegetables are a rich sources in terms of antioxidants, and cooking causes changes in their antioxidant capacity The aim of this study is to investigate the effect of pressure cooking at different times on the total phenolic content and antioxidant capacity of borage plant. In the study, total phenolic substance amount, iron (III) ion reducing capacity, copper (II) ion reducing capacity and DPPH• (2,2-diphenyl-1-picrylhydrazil) radical scavenging capacity were measured. As a result of the study, it was determined that the amount of total phenolic substances and antioxidant capacity of the raw borage plant, which was subjected to pressure cooking process, increased as a result of cooking for 3 minutes and 10 minutes. It was concluded that 5 minutes of pressure cooking and raw borage plant were approximately similar in terms of total phenolic content and antioxidant capacity. While antioxidant capacity and total phenolic substance content are similar (p>0.05); It was determined that the antioxidant capacity and total phenolic content of the borage plant, which was cooked for 5 minutes, was also lower than that of the borage plant, which was cooked for 3 minutes and 10 minutes (p<0.05). As a result of this study, it was revealed that the pressure cooking method time is important for antioxidant capacity and phenolic content.

Keywords

• Antioxidant capacity
• Total phenolıc content
• Cooking
• Borage

Project Number

KA21/216

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