Antioxidant Properties of Roasted Whole-Grain, Oilseed and Nut Snacks and Effect of Roasting Process on These Properties

Yıl 2019, Cilt 17, Sayı 2, 149 - 156, 02.09.2019

Aysun OĞUZ Abdulvahit SAYASLAN

https://doi.org/10.24323/akademik-gida.612869

Cited By: 2

Öz

In this research, the antioxidant properties of unroasted and roasted snacks such as hazelnut, pistachio, peanut, sunflower seed, pumpkin seed, chickpea, corn and wheat were determined using Trolox® (6-hydroxy-2,5,7,8-tetramethylchromane-2-carboxylic acid) equivalent antioxidant capacity (TEAC), ferric-reducing antioxidant power (FRAP) and Folin-Ciocalteu total phenolic methods, besides their acrylamide contents. Variations were detected in the total antioxidant capacity (TAC) and total phenolic (TP) contents of roasted snacks, which were obtained from at least four different processing plants. Although antioxidant capacity tests produced different values for snacks, a significant and positive correlation (r²=0.91, P<0.01) was found between TEAC and FRAP results. Similarly, significant and positive correlations were obtained between TP contents and TEAC (r²=0.91, P<0.01) and FRAP (r²=0.94, P<0.01) values. Among snack foods, roasted sunflower seed had the highest mean TAC and TP content (TEAC 46.6 µmol TE/g, FRAP 63.9 µmol TE/g and TP 1021.5 mg GAE/100 g), followed by roasted pistachio (TEAC 28.9 µmol TE/g, FRAP 22.3 µmol TE/g and TP 530.5 mg GAE/100 g) and roasted corn (TEAC 5.6 µmol TE/g, FRAP 10.6 µmol TE/g and TP 178.0 mg GAE/100 g). The TAC of remaining snacks (TEAC 2.4-3.3 µmol TE/g, FRAP 2.9-5.7 µmol TE/g) and their TP contents (37.2-265.1 mg GAE/100 g) were lower and somewhat comparable. The TAC and TP contents of hazelnuts and peanuts decreased significantly (P<0.05) upon roasting, while those of sunflower seed, pumpkin seed, corn and wheat were influenced to a lesser extent. Acrylamide contents of roasted snacks were low (<290.9 µg/kg).

Anahtar Kelimeler

Antioxidant, Grain, Nut, Roasting, Snack food

Kavrulmuş Tüm Tane Çerez Gıdaların Antioksidan Özellikleri ve Kavurma İşleminin Etkileri

Öz

Bu çalışmada, kavrulmamış (ham) ve kavrulmuş fındık, Antep fıstığı, yer fıstığı, ayçiçeği çekirdeği, kabak çekirdeği, nohut, mısır ve buğday çerezlerinin antioksidan özellikleri, Trolox® (6-hidroksi-2,5,7,8-tetrametilkroman-2-karboksilik asit) eşdeğeri antioksidan kapasite (TEAC), demir indirgeme antioksidan gücü (FRAP) ve Folin-Ciocalteu toplam fenolik madde yöntemleri kullanılarak araştırılmıştır. Ayrıca, tahıl ve baklagil esaslı çerezlerin akrilamid içerikleri de belirlenmiştir. Her biri en az dört farklı işletmeden temin edilen kavrulmuş çerezlerin toplam antioksidan kapasite (TAC) ve toplam fenolik madde (TP) içeriklerinde kaynaklarına göre farklılıklar saptanmıştır. Antioksidan kapasite testleri (TEAC ve FRAP) farklı rakamsal değerler vermekle birlikte, TEAC ve FRAP değerleri arasında önemli bir korelasyon (r²=0.91, P<0.01) bulunmuştur. Çerezlerin toplam fenolik madde (TP) içerikleri ile TEAC (r²=0.91, P<0.01) ve FRAP (r²=0.94, P<0.01) değerleri arasında da önemli korelasyonlar tespit edilmiştir. Çerez gıdalardan kavrulmuş ayçiçeği çekirdeği en yüksek TAC ve TP değerleri sağlamış (TEAC 46.6 µmol TE/g, FRAP 63.9 µmol TE/g, TP 1021.5 mg GAE/100 g), bunu kavrulmuş Antep fıstığı (TEAC 28.9 µmol TE/g, FRAP 22.3 µmol TE/g, TP 530.5 mg GAE/100 g) ve kavrulmuş mısır (TEAC 5.6 µmol TE/g, FRAP 10.6 µmol TE/g, TP 178.0 mg GAE/100 g) takip etmiştir. Diğer çerezlerin TAC (TEAC 2.4-3.3 µmol TE/g, FRAP 2.9-5.7 µmol TE/g) ve TP içerikleri (37.2-265.1 mg GAE/100 g) daha düşük ve birbirleriyle benzer bulunmuştur. Fındık ve yer fıstığının TAC ve TP içerikleri kavurma işlemiyle önemli oranda (P<0.05) düşerken, ayçiçeği çekirdeği, kabak çekirdeği, mısır ve buğdayın TAC ve TP içerikleri daha az etkilenmiştir. Çerez gıdaların akrilamid içerikleri ise oldukça düşük (<290.9 µg/kg) düzeyde bulunmuştur. 

Anahtar Kelimeler

Antioksidan, Hububat, Kuru yemiş, Çerez gıda

Kaynakça

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