Santa Maria armudu püresinde LOX aktivitesi üzerine bazı katkı maddelerinin inhibisyon etkileri

Öz

Lipoksigenaz (EC 1.13.11.34.; LOX ) enzimleri; yapısında iki ya da daha fazla doymamış bağ bulunduran yağ asitlerini oksitleyen, yapılarında hem grubu bulundurmayan demir taşıyıcı dioksigenazlardır. LOX'lar bitkiler, hayvan dokuları ve siyanobakterilerde bulunurlar. Bu çalışmada Santa Maria armudu püresindeki LOX enzimi aktivitesinin fumarik asit, sirinjik asit ve rosmarinik asitin farklı konsantrasyonlarına ve pişirme işlemine bağlı olarak değişimi 7 gün boyunca takip edilmiştir. Fumarik asitin LOX aktivitesini artırdığı gözlenmiştir. Bu artışa pişirme işlemi de engel olamamıştır. Sirinjik asit ve rosmarinik asitin LOX aktivitesini gün geçtikçe azalttığı, ek olarak pişirme uygulanan örneklerde daha hızlı bir aktivite azalışı olduğu görülmüştür. 7 gün sonunda rosmarinik asitin yaklaşık % 60'lık inhibisyona sebep olduğu, sirinjik asitin ise yaklaşık %80'lik bir inhibisyona sebep olduğu görülmüştür. Bu sonuçlardan yola çıkarak bebek ek gıdaları ve meyve sularında sıkça kullanılan armudun tat, koku ve lezzet kaybının önlenmesi için ortama rosmarinik asit ya da sirinjik asitin eklenmesiyle birlikte pişirme işlemi uygulanması raf ömrünü uzatmaktadır diyebiliriz.

Anahtar Kelimeler

• LOX
• rosmarinik asit
• sirinjik asit
• fumarik asit
• raf ömrü
• rosmarinic acid
• syringic acid
• fumaric acid
• shelf life

Inhibitory effects of some additives on LOX activity in Santa Maria pear puree

Öz

Lipoxygenase (EC 1.13.11.34.; LOX) enzymes; They are iron carrier dioxygenases that oxidize fatty acids with two or more unsaturated bonds in their structure and do not contain heme groups in their structure. LOXs are found in plants, animal tissues, and cyanobacteria. In this study, the change of LOX enzyme activity in Santa Maria pear puree depending on different concentrations of fumaric acid, syringic acid and rosmarinic acid and cooking process was followed for 7 days. It has been observed that fumaric acid increases LOX activity. This increase was not prevented by the cooking process. It was observed that syringic acid and rosmarinic acid decreased LOX activity day by day, and a faster decrease in activity was observed in the samples that were additionally cooked. At the end of 7 days, it was observed that rosmarinic acid caused approximately 60% inhibition, while syringic acid caused approximately 80% inhibition. Based on these results, we can say that the cooking process with the addition of rosmarinic acid or syringic acid to the medium in order to prevent the loss of taste, smell and flavor of the pear, which is frequently used in baby complementary foods and fruit juices, extends the shelf life.

Anahtar Kelimeler

• LOX
• rosmarinic acid
• syringic acid
• fumaric acid
• shelf life

Kaynakça

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