Isıl İşlemin Fenolik Bileşenler Üzerine Etkisi

Year 2016, Volume: 21 Issue: 1, 55 - 67, 30.06.2016

Raciye Meral

Abstract

Fenolik bileşenler bitkilerde bulunan ve anti-alerjenik, antiimflamatuar, antimikrobiyal, antioksidan ve antitrombotik etkileri olan sekonder metobolitlerdir. Fenolik bileşenler ısıya duyarlı bileşenler olarak tanımlanır. Isıtma işlemi toplam fenolikleri, flavonoidleri antioksidan aktiviteyi etkiler. Birçok çalışma, fenoliklerin ve antioksidan aktivitenin ısıtmayla azaldığını ortaya koymuştur. Bununla birlikte, hücre duvarlarında esterifiye formda bulunan fenolik asitler ısıtmayla hücre matriksinden ayrılırlar. Toplam fenolik maddeler ve antioksidan aktivite üzerine ısıl işlemin etkisini araştıran çalışmaların sonuçları çelişkilidir. Bazı çalışmalar, ısıl işlem ile hücre duvarı ve hücre matriksinin yapısının bozulması nedeniyle fenolik asitlerin miktarının arttığını ifade ederken bazı çalışmalar ise ısıl işlem ile fenolik bileşenlerde ve antioksidan aktivitede azalma veya bir değişiklik olmadığını ifade etmektedir. Bu çalışmada, ısıl işlemin fenolik bileşenler üzerine etkisi üzerinde durulmuştur.

The Effects of Different Thermal Applications on Phenolics Compounds

Abstract

 

Abstract

Phenolic compounds are secondary metabolites that are derivatives of the pentose, phosphate, pathways in plants. Phenolic compounds exhibit a wide range of physiological properties, such as anti-allergenic, anti-artherogenic, anti-inflammatory, anti-microbial, antioxidant and anti-thrombotic effects. Phenolic compounds are very sensitive to heat. Heating effects the total phenolics, flavonoids, antioxidant activity. Most studies indicate that level of antioxidants and phenolics is reduced significantly by the heating process. However, bound phenolic acids esterified to cell walls release from the cell matrix with heating. In most studies on the effects of heat treatment on the total phenolic content, the results are contradicting. Some studies indicate that levels of phenolic acids increases after heating, due to the ability of heat to distrupt cellular matrix and cell wall whilst some studies report a reduction or no change in phenolics and antioxidant activity. In this study, effects of thermal treatment on phenolics compounds were evaluated.

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