ÇÖREK OTU POSASININ MARMELAT YAPIMINDA DEĞERLENDİRİLMESİ: FENOLİK BİLEŞİKLERİN BİYOERİŞİLEBİLİRLİĞİ VE ANTİOKSİDAN KAPASİTE ÜZERİNE ETKİLERİ

Yıl 2024, Cilt: 49 Sayı: 6, 1206 - 1217, 09.12.2024

Hasan Döver Ertürk Bekar , Senem Kamiloğlu Beştepe

https://doi.org/10.15237/gida.GD24085

Öz

Bu çalışmada çörek otu posasının iki farklı reçete ile marmelada işlenmesi sonucunda toplam fenolik madde, toplam antioksidan kapasite ve bireysel fenolik bileşenlerin biyoerişilebilirliğinde meydana gelen değişimler in vitro sindirim modeli ile incelenmiştir. UPLC-ESI-MS/MS analizi, klorojenik asit, p-salisilik asit ve o-salisilik asidin hem çörek otu posasında hem de marmelatlarda ana fenolik bileşikler olduğunu ortaya koymuştur. Çörek otu posasının marmelada işlenmesi toplam fenolik madde içeriğinde, toplam antioksidan kapasitede ve tüm bireysel fenolik bileşiklerin konsantrasyonlarında istatistiksel olarak önemli düşüşlere neden olmuştur (P<0.05). Haşlama ön işleminin uygulandığı reçete ile hazırlanan marmelatlar duyusal değerlendirmede üstün bulunmakla birlikte, ön işlemsiz olarak hazırlanan marmelatlarda biyoerişilebilir fenolik bileşen seviyelerinin daha yüksek olduğu tespit edilmiştir. Sonuç olarak, bu çalışmada elde edilen bulgular; çörek otu posasının marmelat yapımında değerlendirilmesi ile sürdürülebilir atık yönetimine katkı sunulabileceğine dikkat çekmiştir.

Anahtar Kelimeler

Nigella sativa L., gıda atıkları, in vitro sindirim, UPLC-ESI-MS/MS, klorojenik asit, salisilik asit

Destekleyen Kurum

Bursa Uludağ Üniversitesi Bilimsel Araştırma Projeleri Birimi

Proje Numarası

FLO-2024-1782

VALORIZATION OF BLACK CUMIN POMACE IN MARMALADE PRODUCTION: EFFECTS ON BIOACCESSIBILITY OF PHENOLIC COMPOUNDS AND ANTIOXIDANT CAPACITY

Öz

In this study, the changes in the bioaccessibility of total phenolics, total antioxidant capacity, and individual phenolic compounds resulting from the use of black cumin pomace in marmalades prepared with two different recipes were examined using an in vitro digestion model. UPLC-ESI-MS/MS analysis revealed that chlorogenic acid, p-salicylic acid and o-salicylic acid were the main phenolic compounds present in both the black cumin pomace and the marmalades. Processing black cumin pomace into marmalade caused statistically significant reductions in total phenolic content, total antioxidant capacity, and levels of all individual phenolic compounds (P<0.05). While the marmalades prepared with the recipe that included a blanching pre-treatment were found to be superior in sensory evaluation, the marmalades prepared without pre-treatment had higher levels of bioaccessible phenolic compounds. Overall, the findings of this study highlight that utilizing black cumin pomace in marmalade production can contribute to sustainable waste management.

Anahtar Kelimeler

Nigella sativa L., food waste, in vitro digestion, UPLC-ESI-MS/MS, chlorogenic acid, salicylic acid

Destekleyen Kurum

Bursa Uludag University Scientific Research Projects Unit

Proje Numarası

FLO-2024-1782

Kaynakça

• Akpinar Bayizit, A., Bekar, E., Unal, T.T., Celik, M. A., Acoglu Celik, B., Koc Alibasoglu, E., Sahin Dilmenler, P. Yolci Omeroglu, P. Copur, O.U., Kamiloglu, S. (2023). Investigating the effect of harvest season on the bioaccessibility of bee pollen polyphenols by ultra-high performance liquid chromatography tandem mass spectrometry. European Food Research and Technology, 249(10): 2529-2542, doi: 10.1007/ s00217-023-04316-8.
• Ansary, J., Regolo, L., Machì, M., Salinari, A., Cianciosi, D. (2022). Evaluation of the in vitro bioaccessibility of phenolic compounds of black cumin (BARI‐1cumin) methanolic extract. eFood, 3(3): e15, doi: 10.1002/efd2.15.
• Apak, R., Guclu K., Ozyurek M., Karademir S.E. (2004). Novel total antioxidant capacity index for dietary polyphenols and vitamins C and E, using their cupric ion reducing capability in the presence of neocuproine: CUPRAC method. Journal of Agricultural and Food Chemistry, 52(26): 7970-7981, doi: 10.1021/jf048741x.
• BM (2020). Erişim tarihi: Ağustos, 2024. https://www.un-page.org/page-and-sustainable-development-goals. Capanoglu, E., Kamiloglu, S., Demirci Cekic, S., Sozgen Baskan, K., Avan, A. N., Uzunboy, S., Apak, R. (2022). Antioxidant activity and capacity measurement. In: Plant Antioxidants and Health, Ekiert, H.M., Ramawat, K.G., Arora, J. (Eds.), Springer, pp. 709-773, doi: 10.1007/978-3-030-45299-5_22-1.
• Gueffai, A., Gonzalez-Serrano, D.J., Christodoulou, M.C., Orellana-Palacios, J.C., Ortega, M. L.S., Ouldmoumna, A., Kiari, F.Z., Ioannou, G.D., Kapnissi-Christodoulou, C.P., Moreno, A., Hadidi, M. (2022). Phenolics from defatted black cumin seeds (Nigella sativa L.): ultrasound-assisted extraction optimization, comparison, and antioxidant activity. Biomolecules, 12(9): 1311, doi: 10.3390/ biom12091311.
• Hadidi, M., Ibarz, A., Pouramin, S. (2021). Optimization of extraction and deamidation of edible protein from evening primrose (Oenothera biennis L.) oil processing by-products and its effect on structural and techno-functional properties. Food Chemistry, 334, 127613, doi: 10.1016/j.foodchem.2020.127613.
• Hameed, S., Imran, A., Nisa, M.U., Arshad, M.S., Saeed, F., Arshad, M.U., Asif Khan, M. (2019). Characterization of extracted phenolics from black cumin (Nigella sativa linn), coriander seed (Coriandrum sativum L.), and fenugreek seed (Trigonella foenum-graecum). International Journal of Food Properties, 22(1): 714-726, doi: 10.1080/10942912.2019.1599390.
• Hannan, M.A., Rahman, M.A., Sohag, A.A.M., Uddin, M.J., Dash, R., Sikder, M.H., Rahman, M.S., Timalsina, B., Munni, Y.A., Sarker, P.P., Alam, M., Mohibbullah, M., Haque, M.N., Jahan, I., Hossain, M.T., Afrin, T., Rahman, M.M., Tahjib-Ul-Arif, M., Mitra, S., Oktaviani, D.F., Khan, M.K., Choi, H.J., Soo Moon, I.S., Kim, B. (2021). Black cumin (Nigella sativa L.): A comprehensive review on phytochemistry, health benefits, molecular pharmacology, and safety. Nutrients, 13(6), 1784, doi: 10.3390/nu13061784.
• Howard, L.R., Castrodale, C., Brownmiller, C., Mauromoustakos, A. (2010). Jam processing and storage effects on blueberry polyphenolics and antioxidant capacity. Journal of Agricultural and Food Chemistry, 58, 4022–4029, doi: 10.1021/jf902850h.
• Kamiloglu, S. (2019). Taze ve dondurulmuş elmalarda ve elma posasinda polifenol biyoerişilebilirliğinin değerlendirilmesi. GIDA, 44(3): 409-418, doi: 10.15237/ gida.gd19026.
• Kamiloglu, S., Ozkan, G., Isik, H., Horoz, O., Van Camp, J., Capanoglu, E. (2017). Black carrot pomace as a source of polyphenols for enhancing the nutritional value of cake: An in vitro digestion study with a standardized static model. LWT, 77, 475-481, doi: 10.1016/j.lwt.2016.12.002.
• Kamiloglu, S., Pasli, A.A., Ozcelik, B., Van Camp, J., Capanoglu, E. (2015). Influence of different processing and storage conditions on in vitro bioaccessibility of polyphenols in black carrot jams and marmalades. Food Chemistry, 186, 74-82, doi: 10.1016/j.foodchem.2014.12.046.
• Krawęcka, A., Sobota, A., Ivanišová, E., Harangozo, Ľ., Valková, V., Zielińska, E., Blicharz-Kania, A.; Zdybel, B., Mildner-Szkudlarz, S. (2022). Effect of black cumin cake addition on the chemical composition, glycemic index, antioxidant activity, and cooking quality of durum wheat pasta. Molecules, 27(19): 6342, doi: 10.3390/molecules27196342.
• Kumaran, A., Karunakaran R.J. (2006). Antioxidant and free radical scavenging activity of an aqueous extract of Coleus aromaticus. Food Chemistry, 97(1): 109-114, doi: 10.1016/ j.foodchem.2005.03.032.
• Kuşçu, A., Yıldırım, N. (2018). Acılığı giderilmiş kapariden (Capparis Spp.) geleneksel ve vakum yöntemleriyle üretilen reçellerin kalite özelliklerinin karşılaştırılması. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 22(2): 881-886. doi: 10.19113/sdufbed.55487.
• Milinčić, D.D., Stanisavljević, N.S., Kostić, A.Ž., Gašić, U.M., Stanojević, S.P., Tešić, Ž.L., Pešić, M.B. (2022). Bioaccessibility of phenolic compounds and antioxidant properties of goat-milk powder fortified with grape-pomace-seed extract after in vitro gastrointestinal digestion. Antioxidants, 11(11): 2164, doi: 10.3390/antiox11112164.
• Minekus, M., Alminger M., Alvito P., Ballance S., Bohn T., Bourlieu C., Carriere F., Boutrou R., Corredig M., Dupont D., Dufour C., Egger L., Golding M., Karakaya S., Kirkhus B., Le Feunteun S., Lesmes U., Macierzanka A., Mackie A., Marze S., McClements D.J., Menard O., Recio I., Santos C.N., Singh R.P., Vegarud G.E., Wickham M.S.J., Weitschies W., Brodkorb A. (2014). A standardised static in vitro digestion method suitable for food–an international consensus. Food & Function, 5(6): 1113-1124, doi: 10.1039/C3FO60702J.
• On İkinci Kalkınma Planı (2024). www.sbb.gov.tr/wp-content/uploads/2023/12/ On-Ikinci-Kalkinma-Plani_2024-2028_11122023.pdf
• Özdemirli, N., Kamiloğlu, S. (2022). Kavun çekirdeği şerbetinde (sübye) fenolik bileşiklerin biyoerişilebilirliğinin değerlendirilmesi. GIDA, 47 (6): 1130-1139, doi: 10.15237/gida.GD22083.
• Ozdemirli, N., Kamiloglu, S. (2024). Influence of industrial blanching, cutting, and freezing treatments on in vitro gastrointestinal digestion stability of orange (Citrus sinensis L.) and lemon (Citrus limon L.) peel polyphenols. Journal of the Science of Food and Agriculture, 104(4): 2165-2173, doi: 10.1002/jsfa.13101.
• Patras, A., Brunton, N.P., Tiwari, B.K., Butler, F. (2011). Stability and degradation kinetics of bioactive compounds and colour in strawberry jam during storage. Food and Bioprocess Technology, 4, 1245–1252, doi: 10.1007/s11947-009-0226-7.
• Pešić, M.B., Milinčić, D.D., Kostić, A.Ž., Stanisavljević, N.S., Vukotić, G.N., Kojić, M.O., Gašić, U.M., Barać, M.B., Stanojević, S.P., Popović, D.A., Banjac, N.R., Tešić, Ž.L. (2019). In vitro digestion of meat-and cereal-based food matrix enriched with grape extracts: How are polyphenol composition, bioaccessibility and antioxidant activity affected?. Food Chemistry, 284, 28-44, doi: 10.1016/j.foodchem.2019.01.107.
• Rababah, T.M., Al‐Mahasneh, M.A., Kilani, I., Yang, W., Alhamad, M.N., Ereifej, K., Al‐u'datt, M. (2011). Effect of jam processing and storage on total phenolics, antioxidant activity, and anthocyanins of different fruits. Journal of the Science of Food and Agriculture, 91(6): 1096-1102, doi: 10.1002/jsfa.4289.
• Rasera, G.B., de Camargo, A.C., de Castro, R.J.S. (2023). Bioaccessibility of phenolic compounds using the standardized INFOGEST protocol: A narrative review. Comprehensive Reviews in Food Science and Food Safety, 22(1): 260-286, doi: 10.1111/1541-4337.13065.
• Różyło, R., Piekut, J., Wójcik, M., Kozłowicz, K., Smolewska, M., Krajewska, M., Szmigielski M., Bourekoua, H. (2021). Black cumin pressing waste material as a functional additive for starch bread. Materials, 14(16): 4560, doi: 10.3390/ma14164560.
• Suna, S., Kalkan, S., Dinç, M., Çopur, Ö.U. (2023). Production of low calorie persimmon marmalades with stevia and maltitol: physicochemical properties and in vitro bioaccessibility of polyphenols. Journal of Food Measurement and Characterization, 17(1): 1082-1095, doi: 10.1007/s11694-022-01676-9.
• Varnaitė, L., Keršienė, M., Šipailienė, A., Kazernavičiūtė, R., Venskutonis, P.R., Leskauskaitė, D. (2022). Fiber-rich cranberry pomace as food ingredient with functional activity for yogurt production. Foods, 11(5): 758, doi: 10.3390/foods11050758.
• Velioglu, Y.S., Mazza G., Gao L., Oomah B.D. (1998). Antioxidant activity and total phenolics in selected fruits, vegetables, and grain products. Journal of Agricultural and Food Chemistry, 46(10): 4113-4117, doi: 10.1021/jf9801973.
• Wojtunik-Kulesza, K., Oniszczuk, A., Oniszczuk, T., Combrzyński, M., Nowakowska, D., Matwijczuk, A. (2020). Influence of in vitro digestion on composition, bioaccessibility and antioxidant activity of food polyphenols—A non-systematic review. Nutrients, 12(5): 1401, doi: 10.3390/nu12051401.
• Wootton-Beard, P.C., Moran, A., Ryan, L. (2011). Stability of the total antioxidant capacity and total polyphenol content of 23 commercially available vegetable juices before and after in vitro digestion measured by FRAP, DPPH, ABTS and Folin–Ciocalteu methods. Food Research International, 44(1): 217-224. doi: 10.1016/j.foodres.2010.10.033.
• Yimer, E.M., Tuem, K.B., Karim, A., Ur-Rehman, N., Anwar, F. (2019). Nigella sativa L. (black cumin): A promising natural remedy for wide range of illnesses. Evidence‐Based Complementary and Alternative Medicine, 2019(1): 1528635, doi: 10.1155/2019/1528635.