Mikrodalga Destekli Buharlı Kurutma ve Dondurarak Kurutma Tekniklerinin Ham Buğday Ruşeyminin Antioksidan Aktivitesi ve Mikrobiyolojik Kalitesi Üzerine Etkileri

Year 2021, , 163 - 171, 31.12.2021

Yağmur Erim Köse , Raciye Meral , İsa Cavidoğlu

https://doi.org/10.53433/yyufbed.1017973

Abstract

Bu araştırmanın amacı, farklı stabilizasyon ve depolama koşullarının, ham buğday ruşeyminin antioksidan aktivitesi ve mikrobiyolojik kalitesi üzerindeki etkilerini incelemektir. Bu nedenle ham ruşeym örnekleri mikrodalga destekli buharlı kurutma ve dondurarak kurutma yöntemleriyle stabilize edilmiş ve farklı depolama sıcaklıklarında (-18, + 4 ve 25°C) 90 gün boyunca polietilen torbalarda depolanmıştır. Ruşeym örneklerinin toplam fenolik içerikleri (TFM), antioksidan aktiviteleri (DPPH ve TEAK yöntemleri), toplam mezofilik aerobik bakteri (TMAB) sayıları ve toplam maya-küf sayısı (TMK) araştırılmıştır. Dondurarak kurutulmuş örneklerin metanol ekstraktları, mikrodalga fırın ile stabilize edilmiş örneklere göre istatistiksel olarak daha yüksek antioksidan aktivite göstermiştir (p<0.05). Mikrodalga fırın ile stabilize edilmiş örneklerin mikrobiyolojik kalitesi oldukça yüksek olmasına rağmen, antioksidan aktiviteleri ısıl işlemden olumsuz etkilenmiştir. Elde edilen verilere göre -18 °C'de depolanan numuneler, test edilen parametreler açısından en başarılı sonuçları göstermiştir.

Keywords

Mikrodalga destekli buharlı kurutma, Dondurarak kurutma, Buğday ruşeymi, Stabilizasyon

Supporting Institution

Van Yüzüncü Yıl Üniversitesi Bilimsel Araştırma Projeleri Koordinasyonu

Project Number

FDK-2017-5582

Effects of Microwave-Assisted Steam Drying and Freeze-Drying Techniques in the Raw Wheat Germ for the Antioxidant Activity and Microbiological Quality

Abstract

The purpose of this research was to study the effects of stabilization and storage conditions on the antioxidant activity and microbiological quality of raw wheat germ (R). For this reason, the raw germ samples were stabilized by microwave-assisted steam drying (MWS) and freeze-drying (FD) methods, and they were stored at different storage temperatures (-18, + 4 and 25°C) with polyethylene bags for 90 days. The total phenolics contents (TPC), antioxidant activities (DPPH and TEAC assay methods), and the counts of total mesophilic aerobic bacteria (TMAB), and the total yeast-mold count (YMC) of the germ samples were investigated. Methanol extracts of FD samples showed higher TPC and antioxidant activity than MWS samples significantly (p<0.05). Although MWS samples had remarkably lower microbial counts (TMAB and YMC), their antioxidant properties were adversely affected by heat treatment. According to obtained data samples stored at -18 °C showed the most reliable results in terms of tested parameters.

Keywords

Freeze drying, Microwave-assisted steam drying, Wheat germ, Stabilization

Project Number

FDK-2017-5582

References

• Ali, S., Usman, S., Nasreen, Z., Zahra, N., Nazir, S., Yasmeen, A., & Yaseen, T. (2013). Nutritional evaluation and stabilization studies of wheat germ. Pakistan. Journal of Food Science, 23(3), 148-152.
• Bae, S. H., & Suh, H. J. (2007). Antioxidant activities of five different mulberry cultivars in Korea. LWT - Food Science and Technology, 40, 955-962. https://doi.org/10.1016/j.lwt.2006.06.007
• Bakkalbaşi, E., Yilmaz, Ö. M., Javidipour, I., & Artik, N. (2012). Effects of packaging materials, storage conditions and variety on oxidative stability of shelled walnuts. LWT - Food Science and Technology, 46, 203-209. https://doi.org/10.1016/j.lwt.2011.10.006
• Bilgiçli, N., Elgün, A., Herken, E. N., SelmanTürker, Ertaş, N., & Ibanoǧlu, Ş. (2006). Effect of wheat germ/bran addition on the chemical, nutritional and sensory quality of tarhana, a fermented wheat flour-yoghurt product. Journal of Food Engineering, 77 (3), 680-686. https://doi.org/10.1016/j.jfoodeng.2005.07.030
• 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. https://doi.org/10.1016/S0023-6438(95)80008-5
• Brandolini, A., & Hidalgo, A. (2012). Wheat germ: Not only a by-product. International Journal of Food Sciences and Nutrition, 63 (S1), 71–74. https://doi.org/10.3109/09637486.2011.633898
• Çakmakçı, M.L., Karahan, A.G., & Çakır, İ. (2008). Microbiology. Food Technology Society, Ankara, Turkey.
• De Vasconcelos, M. C. B. M., Bennett, R., Castro, C., Cardoso, P., Saavedra, M. J., & Rosa, E. A. (2013). Study of composition, stabilization and processing of wheat germ and maize industrial by-products. Industrial Crops and Products, 42, 292-298. https://doi.org/10.1016/j.indcrop.2012.06.007
• Dudonné, S., Vitrac, X., Coutiére, P., Woillez, M., & Mérillon, J. M. (2009). Comparative study of antioxidant properties and total phenolic content of 30 plant extracts of industrial interest using DPPH, ABTS, FRAP, SOD, and ORAC assays. Journal of Agricultural and Food Chemistry, 57(5), 1768-1774. https://doi.org/10.1021/jf803011r
• Erim Kose, Y. (2021). Kinetic modeling of oxidation parameters and activities of lipase-lipoxygenase in wheat germ oil. Article e423 Grasas y Aceites, 72(3). https://doi.org/ 10.3989/gya.0554201.
• Erim Kose, Y. (2022). Degradation kinetic modeling of bioactive compounds and enzyme activity in wheat germ during stabilization. LWT, 112501, in press.
• Gili, R. D., Torrez Irigoyen, R. M., Penci, M. C., Giner, S. A., & Ribotta, P. D. (2018). Wheat germ thermal treatment in fluidised bed. Experimental study and mathematical modelling of the heat and mass transfer. Journal of Food Engineering, 4 (1), 71-81. https://doi.org/10.1016/j.jfoodeng.2017.09.029
• Harrigan, W. . (1998). Laboratory Methods in Food Microbiology (3rd edition). Gulf Proffesional Publishing, New York.
• Ikawa, M., Schaper, T. D., Dollard, C. A., & Sasner, J. J. (2003). Utilization of folin-ciocalteu phenol reagent for the detection of certain nitrogen compounds. Journal of Agricultural and Food Chemistry, 51(7), 1811-1815. https://doi.org/10.1021/jf021099r
• Jha, P. K., Kudachikar, V. B., & Kumar, S. (2013). Lipase inactivation in wheat germ by gamma irradiation. Radiation Physics and Chemistry, 86, 136-139. https://doi.org/10.1016/j.radphyschem.2013.01.01
• Kırca A, & Özkan M. (2007). Some Test and Analysis Methods for Different Purposes, Food Analysses. Bekir Cemeroğlu (Ed.). Food Technology Society, Ankara, Turkey.
• Klimczak, I., Małecka, M., Szlachta, M., & Gliszczyńska-Świgło, A. (2007). Effect of storage on the content of polyphenols, vitamin C and the antioxidant activity of orange juices. Journal of Food Composition and Analysis, (3-4): 313-322. https://doi.org/10.1016/j.jfca.2006.02.012
• Li, B., Zhao, L., Chen, H., Sun, D., Deng, B., Li, J., & Wang, F. (2016). Inactivation of lipase and lipoxygenase of wheat germ with temperature-controlled short wave infrared radiation and its effect on storage stability and quality of wheat germ oil. PLoS ONE, 11 (12), 1-13. https://doi.org/10.1371/journal.pone.0167330
• Marti, A., Torri, L., Casiraghi, M. C., Franzetti, L., Limbo, S., Morandin, F., &Pagani, M. A. (2014). Wheat germ stabilization by heat-treatment or sourdough fermentation: Effects on dough rheology and bread properties. LWT - Food Science and Technology, 59, 1100-1106 https://doi.org/10.1016/j.lwt.2014.06.039
• Meda, V., Orsat, V., & Raghavan, V. (2017). Microwave heating and the dielectric properties of foods. In The Microwave Processing of Foods: Second Edition. https://doi.org/10.1016/B978-0-08-100528-6.00002-4
• Orphanides, A., Goulas, V., & Gekas, V. (2013). Effect of drying method on the phenolic content and antioxidant capacity of spearmint. Czech Journal of Food Sciences, 31 (5), 509–510. https://doi.org/10.17221/526/2012-cjfs
• Speck M.L. (1984). Compendium of methods for the microbiological examination of foods. American Public Healt Association, Washington.
• Srivastava, A. K., Sudha, M. L., Baskaran, V., & Leelavathi, K. (2007). Studies on heat stabilized wheat germ and its influence on rheological characteristics of dough. European Food Research and Technology, 224(3), 365-372. https://doi.org/10.1007/s00217-006-0317-x
• Sudha, M. L., Srivastava, A. K., & Leelavathi, K. (2007). Studies on pasting and structural characteristics of thermally treated wheat germ. European Food Research and Technology, 225 (3-4), 351-357. https://doi.org/10.1007/s00217-006-0422-x
• Şanlıdere Aloğlu H. (2010). Identification of bioactive peptides obtained from yogurt and determination of antimicrobial and antioxidant activity of these peptides. (PhD), Suleyman Demirel University, Isparta,Turkey.
• Velioglu, Y. S., Mazza, G., Gao, L., & Oomah, B. D. (1998). Antioxidant Activity and Total Phenolics in Selected Fruits, Vegetables, and Grain Products. Journal of Agricultural and Food Chemistry, 46 (10), 4113-4117. https://doi.org/10.1021/jf9801973
• Xu, B., Zhou, S. L., Miao, W. J., Gao, C., Cai, M. J., & Dong, Y. (2013). Study on the stabilization effect of continuous microwave on wheat germ. Journal of Food Engineering, 117 (1), 1-7. https://doi.org/10.1016/j.jfoodeng.2013.01.031
• Zhu, K. X., Lian, C. X., Guo, X. N., Peng, W., & Zhou, H. M. (2011). Antioxidant activities and total phenolic contents of various extracts from defatted wheat germ. Food Chemistry, 126 (3), 1122-1126. https://doi.org/10.1016/j.foodchem.2010.11.144
• Zou, Y., Gao, Y., He, H., & Yang, T. (2018). Effect of roasting on physico-chemical properties, antioxidant capacity, and oxidative stability of wheat germ oil. LWT, 90, 246-253. https://doi.org/10.1016/j.lwt.2017.12.038