Fonksiyonel Gıda Bileşenlerinin Tespit Edilmesinde Enstrümental Analiz Tekniklerinin Önemi

Yıl 2021, Sayı: 28, 251 - 258, 30.11.2021

Pınar Ankaralıgil Buket Güneşer

https://doi.org/10.31590/ejosat.995395

Öz

Fonksiyonel gıda terimi, vücudumuzun ihtiyaç duyduğu temel besin öğelerine ilave olarak tüketildiğinde bedensel ve zihinsel sağlığa olumlu etkilerinin olduğu bilimsel olarak kanıtlanan öğeleri de içeren gıdaları ifade etmektedir. Günümüzde, salgınların giderek artması ve günlük diyetimizde tercih ettiğimiz besinlerin bütüncül sağlık durumunu etkilemesi nedeniyle, fonksiyonel bileşenleri içeren yenilebilir veya içilebilir tüm ürünlerin tüketimine olan talep artmaya devam etmektedir. Bununla birlikte, fonksiyonel ürünlerin farklı yaştaki tüketiciler için uygun olmayabileceği ve bazı olası hastalıkların fonksiyonel bileşenler tarafından tetiklenebileceği de unutulmamalıdır.

Bu derleme çalışmasında, fonksiyonel gıda bileşenlerin tespit edilmesinde kullanılan enstrümental analiz teknikleri üzerinde durulmuştur. Spektroskopi, kromatografi, kütle spektrometresi ve ayrıca kombine tekniklerin gıdalardaki fonksiyonel bileşenlerin tespitinde en çok kullanılan enstrümental analiz teknikleri olduğu sonucuna varılmıştır.

Anahtar Kelimeler

fonksiyonel gıda, enstrümental analiz, spektroskopi, kromatografi, kütle spektrometresi

The Importance of Instrumental Analysis Techniques in the Determination of Functional Food Components

Öz

Functional food defined as foods contained that have been scientifically proven to their positive effects on physical and mental health, beyond adequate essential nutrients the our body needs. Nowadays, consumer demand for all edible or drinkable products containing functional ingredients continues to increase due to the increasig epidemics and the importance of a holistic health approach.
In addition, it should be kept in mind that all functional products may not be suitable for consumers of different age groups, and some possible diseases may be triggered by functional ingredients.

This review study focused on the instrumental analysis techniques used in identification of functional food components It was concluded that spectroscopy, chromatography, mass spectrometry and also combined/hybrid techniques are the most used instrumental analysis techniques in the detection of functional components in foods.

Anahtar Kelimeler

Functional food, Instrumental analysis, Spectroscopy, Chromatography, Mass spectrometry

Kaynakça

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