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Baklagillerin Bileşimi

Yıl 2018, Cilt: 16 Sayı: 4, 483 - 496, 31.12.2018
https://doi.org/10.24323/akademik-gida.505547

Öz

Baklagil bitkileri bir
taraftan havanın azotunu toprağa bağlama yeteneğindeki bakterileri köklerinde
bulundururken diğer taraftan pek çok kültür bitkisinin yetişemediği zor
koşullarda yetişerek insanların gıda gereksiniminin karşılanmasında önemli rol
oynamaktadır. İnsanlar tarafından binlerce yıldır tüketilmekte olan baklagiller
protein, diyet lif, mineraller (demir, çinko ve magnezyum) ve vitaminler (başta
folat) açısından önemli gıdalardır. Bunun yanı sıra yapısında bulunan pek çok
fitokimyasallar, saponinler ve tanenler nedeniyle kalp damar hastalıkları ve
kansere karşı koruyucu etkiye sahiptirler. Glisemik indeksleri de düşüktür.
Birleşmiş Milletler 2016 yılını “Baklagiller Yılı” olarak ilan etmiştir. Bu makalede
baklagillerin yapısında bulunan besin ögeleri detaylı olarak açıklanmıştır.

Kaynakça

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Composition of Pulses

Yıl 2018, Cilt: 16 Sayı: 4, 483 - 496, 31.12.2018
https://doi.org/10.24323/akademik-gida.505547

Öz

Pulses
play a significant role in meeting the nutritional requirements of humans while
hosting the nitrogen fixating bacteria in their roots. They can also grow in
harsh conditions in which most of cultivated plants can not. Therefore they
have a significant role on food security. Pulses that have been consumed by
humans for thousands of years are an important source of protein, dietary
fiber, minerals (iron, zinc and magnesium) and vitamins (mainly folate). In
addition, phytochemicals, saponins and tannins that are found in its
composition have protective effect against cardiovascular diseases and cancer.
They also have low gylcemic indices. The United Nations has declared 2016 as the
International Year of Pulses. In this paper, nutritional properties of pulses
are explained in detail. 

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  • [104] Yadahally, N., Sreerama, V., Sashikala, B., Pratape, V.M. (2010). Variability in the distribution of phenolic compounds in milled fractions of chickpea and horse gram: evaluation of their antioxidant properties. Journal of Agricultural and Food Chemistry, 58, 8322-8330.
  • [105] Klepacka, J., Gujska, E., Michalak, J. (2011). Phenolic compounds as cultivar and variety distinguishing factors in some plant products. Plant Foods for Human Nutrition 66, 64-69.
  • [106] Xu, B.J., Chang, S.K.C. (2008). Effects of soaking, boiling, and steaming on total phenolic content and antioxidant activities of cool season food legumes. Food Chemistry, 110, 1-13.
  • [107] Cardador-Martinez, A., Loarca-Pina, G., Oomah, B.D. (2002). Antioxidant activity in common bean (Phaseolus vulgaris L.). Journal of Agricultural and Food Chemistry, 50, 6975-6980.
  • [108] Oomah, B.D., Corbe, A., Balasubramanian, P. (2010). Antioxidant and anti-inflammatory activities of bean (Phaseolus vulgaris L.). Journal of Agricultural and Food Chemistry, 58, 8225-8230.
  • [109] Beninger, C.W., Hosfield, G.L. (2003). Antioxidant activity of extracts, condensed tannin fractions, and pure flavonoids from Phaseolus vulgaris L. seed coat color genotypes. Journal of Agricultural and Food Chemistry, 51, 7879-83.
  • [110] Aparicio-Fernandez, X., Manzo-Bonilla, L., Loarca-Pina, G.F. (2005). Comparison of antimutagenic activity of phenolic compounds in newly harvested and stored common beans Phaseolus vulgaris against aflatoxin B1. Journal of Food Science, 70, 73-78.
  • [111] Akond, G.M., Khandaker, L., Berthold, J., Gates, L., Peters, K., Delong, H., Hossain, K. (2011). Anthocyanin, total polyphenols and antioxidant activity of common bean. American Journal of Food Technology, 6, 385-394.
  • [112] Diaz, A. M., Caldas, G.V., Blair, M.W. (2010). Concentrations of condensed tannins and anthocyanins in common bean seed coats. Food Research International, 43, 595-601.
  • [113] Diaz-Batalla, L., Widholm, J.M., Fahey, G.C., Castano-Tostado, E., Peredes-Lopez, O. (2006). Chemical components with health implications in wild and cultivated Mexican common bean seeds (Phaseolus vulgaris L.). Journal of Agricultural and Food Chemistry, 54, 2045-2052.
  • [114] Jeng, T.L., Shih, Y.J., Lai, C.C., Wu, M.T., Sung, J.M. (2010). Anti-oxidative characterisation of NaN3-induced common bean mutants. Food Chemistry, 119, 1006-1011.
  • [115] Fernandez-Panchon, M.S., Villano, D., Troncoso, A.M., Garcia-Parrilla, M.C. (2008). Antioxidant activity of phenolic compounds: from in-vitro results to in-vivo evidence. Critical Reviews in Food Science and Nutrition, 48, 649-671.
  • [116] Rice-Evans, C., Miller, N. (1997). Measurement of the antioxidant status of dietaryconstituents, low density lipoproteins and plasma. Prostaglandins, Leukotrienes & Essential Fatty Acids, 57(4-5), 499-505.
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  • [131] Ryan, E., Galvin, K., O’Connor, T.P., Maguire, A.R., O’Brien, N.M. (2007). Phytosterol, squalene, tocopherol content and fatty acid profile of selected seeds, grains, and legumes. Plant Foods for Human Nutrition, 62, 85-91.
  • [132] Shahidi, F., Chava, U.D., Naczk, M., Amarowicz, R. (2001). Nutrient distribution and phenolic antioxidants in air-classified fractions of beach pea (Lathyrus maritimus L.) Journal of Agricultural and Food Chemistry, 49, 926-933.
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  • [134] Vidal-Valverde, C., Frias, J., Hernandez, A., Martin-Alvarez, P., Sierra, I., Rodriguez, C., Blazquez, I., Vicente, G. (2003). Assessment of nutritional compounds and antinutritional factors in pea (Pisum sativum) seeds. Journal of the Science of Food and Agriculture, 83, 298-306.
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Toplam 137 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Derleme Makaleler
Yazarlar

Gül Sarıoğlu Bu kişi benim 0000-0003-1771-423X

Y. Sedat Velioğlu 0000-0002-3281-6229

Yayımlanma Tarihi 31 Aralık 2018
Gönderilme Tarihi 13 Kasım 2017
Yayımlandığı Sayı Yıl 2018 Cilt: 16 Sayı: 4

Kaynak Göster

APA Sarıoğlu, G., & Velioğlu, Y. S. (2018). Baklagillerin Bileşimi. Akademik Gıda, 16(4), 483-496. https://doi.org/10.24323/akademik-gida.505547
AMA Sarıoğlu G, Velioğlu YS. Baklagillerin Bileşimi. Akademik Gıda. Aralık 2018;16(4):483-496. doi:10.24323/akademik-gida.505547
Chicago Sarıoğlu, Gül, ve Y. Sedat Velioğlu. “Baklagillerin Bileşimi”. Akademik Gıda 16, sy. 4 (Aralık 2018): 483-96. https://doi.org/10.24323/akademik-gida.505547.
EndNote Sarıoğlu G, Velioğlu YS (01 Aralık 2018) Baklagillerin Bileşimi. Akademik Gıda 16 4 483–496.
IEEE G. Sarıoğlu ve Y. S. Velioğlu, “Baklagillerin Bileşimi”, Akademik Gıda, c. 16, sy. 4, ss. 483–496, 2018, doi: 10.24323/akademik-gida.505547.
ISNAD Sarıoğlu, Gül - Velioğlu, Y. Sedat. “Baklagillerin Bileşimi”. Akademik Gıda 16/4 (Aralık 2018), 483-496. https://doi.org/10.24323/akademik-gida.505547.
JAMA Sarıoğlu G, Velioğlu YS. Baklagillerin Bileşimi. Akademik Gıda. 2018;16:483–496.
MLA Sarıoğlu, Gül ve Y. Sedat Velioğlu. “Baklagillerin Bileşimi”. Akademik Gıda, c. 16, sy. 4, 2018, ss. 483-96, doi:10.24323/akademik-gida.505547.
Vancouver Sarıoğlu G, Velioğlu YS. Baklagillerin Bileşimi. Akademik Gıda. 2018;16(4):483-96.

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