Türkiye’deki biber baharat tiplerinin yağ asidi profilleri, fitokimyasal ve mineral madde içeriklerinin karşılaştırmalı analizi

Yıl 2024, Cilt: 29 Sayı: 1, 133 - 147, 08.04.2024

Ümit Haydar Erol , Pınar Gümüş , Bekir Bülent Arpacı

https://doi.org/10.37908/mkutbd.1369509

Cited By: 4

Öz

Biber, yemeklerde veya baharat olarak sıklıkla kullanılan önemli bir üründür. Biberlerde kapsaisinoidler, fenolikler ve karotenoidler de dahil olmak üzere çok sayıda fitokimyasal bulunmaktadır. Kapsaisinoidler, belirgin acı tat özelliğinden sorumludurlar. Bu çalışmada, 15 çeşit biber baharatının (1 İsot, 4 Toz Biber ve 10 Pul Biber) proksimat, mineral, yağ asidi kompozisyonu ve fitokimyasal bileşenleri karşılaştırmalı olarak incelenmiştir. Proksimat bileşimi analizi şunları ortaya koymuştur: nem (%6.54-19.49), kül (%6.53-22.48) ve asitte çözünmeyen kül (%0.41-1.12). Toplam fenolik madde içeriği 9.72 ile 20.05 mg GAE g-1 arasında değişmiştir. En düşük ve en yüksek kapsaisinoid içeriği sırasıyla S15 (10247.6 SHU) ve S9 (38861.7 SHU) örneklerinde bulunmuştur. Toplam karotenoid içeriğinin 739.8-1941.7 mg kg-1 arasında değiştiği belirlenmiştir. Fitokimyasal analizler, bu baharatların karotenoid ve kapsaisinoid gibi fitokimyasallar bakımından zengin olduğunu ortaya koymuştur. Baharatlarda insan beslenmesi için gerekli olan kalsiyum, magnezyum, potasyum, bakır, demir, mangan ve sodyum gibi mineral elementler de mevcut olarak bulunmuştur.

Anahtar Kelimeler

Yağ asitleri, Acılık, Mineraller, Fitokimyasallar., biber baharatlar türleri

Comparative analysis of fatty acid profiles, phytochemical and mineral contents of pepper spice types in Türkiye

Öz

Peppers are significant crops frequently used in cooking or as spice. Numerous phytochemicals, including capsaicinoids, phenolics, and carotenoids are found in peppers. Capsaicinoids are responsible for the distinctively pungent flavor. A comparative study of the proximate, mineral, fatty acid composition, and phytochemical components of 15 types of pepper spices (1 Isot Pepper Flake, 4 Chili Powders, and 10 Chili Pepper Flakes) were investigated. Analysis of the proximate composition included moisture content (6.54-19.49%), ash content (6.53-22.48%) and acid insoluble ash content (0.41-1.12%). Total phenolic content ranged from 9.72 to 20.05 mg GAE g-1. The lowest and highest capsaicinoid content were found in S15 (10247.6 Scoville Heat Unit (SHU)) and S9 (38861.7 SHU) samples, respectively. Total carotenoid content ranged from 739.8–1941.7 mg kg-1. Phytochemical analyses revealed that these spices are high in phytonutrients such as carotenoid and capsaicinoid. Mineral elements such as calcium, magnesium, potassium, copper, iron, manganese, and sodium were also present in the spices, which are essential for human nutrition.

Anahtar Kelimeler

Pepper Spices, Fatty acids, Pungency, Minerals, Phytochemicals.

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