Güneşte Kurutulmuş Sebzelerde Total Antioksidan/oksidan Durumun, Total Fenolik Bileşiklerin ve Oksidatif Stres İndeksinin Araştırılması: Gaziantep/Türkiye Örneği

Öz

Güneşte kurutma, sebzeler dahil olmak üzere gıdaları korumanın en eski yöntemlerinden biridir. Bu işlem, sebzelerin nem içeriğini azaltarak bozulma ve çürümeye neden olan mikroorganizmaların büyümesini engeller. Bu çalışma, güneşte kurutulmuş sebzelerde (bamya, acı, tatlı biber, kabak ve patlıcan) toplam antioksidan/oksidan durumu, fenolik bileşik ve oksidatif stres indeksini araştırmayı amaçlamaktadır. Kullanılan sebzeler rastgele seçilmiştir. Metanolde hazırlanan güneşte kurutulmuş sebzelerin toplam antioksidan/oksidan durumu, ticari olarak mevcut kitler ve bir spektrofotometre kullanılarak analiz edilmiştir. Toplam fenolik bileşikler, Folin-Ciocalteu reaktif metodu temel alınarak spektrofotometre yardımıyla analiz edilmiştir. Oksidatif stres indeksi, toplam antioksidan miktarının toplam oksidan miktarına bölünmesi ve 100 ile çarpılmasıyla hesaplanmıştır. Toplam antioksidan miktarı ve fenolik bileşik içeriği en yüksek güneşte kurutulmuş bamyada bulunmuştur (sırasıyla 6.568±0.22, 79.51±0.21). Toplam oksidan miktarı en yüksek güneşte kurutulmuş patlıcanda bulunmuştur (14.645±0.24). Oksidatif stres indeksi en yüksek güneşte kurutulmuş kabağa aittir (0.249±0.00). Sonuç olarak, bu çalışma, antioksidanların ve fenollerin yüksek miktarını vurgulayarak, oksidatif stresi azaltma potansiyelleri açısından olası sağlık faydalarını ortaya koymaktadır. Geleneksel güneşte kurutma yöntemlerinin sebzelerin besin bütünlüğünü korumadaki değerini yeniden teyit etmektedir. Bu bulgular, yüksek besin değeri ve sağlık faydaları nedeniyle güneşte kurutulmuş sebzelerin diyetlere dahil edilmesini desteklemektedir.

Anahtar Kelimeler

• Kurutulmuş sebzeler
• Total antioksidan miktarı
• Total oksidan miktarı
• Oksidatif stres indeksi
• Total fenolik bileşik

Investigation of the Total Antioxidant/oxidant Status, Total Phenolic Compounds, and Oxidative Stress Index in Sun-dried Vegetables: Example Gaziantep/Turkiye

Abstract

Sun drying is one of the oldest methods of preserving food, including vegetables. This process reduces the moisture content of the vegetables, inhibiting the growth of microorganisms that cause spoilage and rot. This study investigates the total antioxidant/oxidant status, phenolic compound, and oxidative stress index in sun-dried vegetables (okra, hot, sweet peppers, zucchini, and eggplant). The vegetables used were chosen randomly. The total antioxidant/oxidant status of the sun-dried vegetables prepared in methanol was analyzed using a spectrophotometer and commercially available kits. Total phenolic compounds were analyzed using a spectrophotometer based on the Folin-Ciocalteu reagent method. The oxidative stress index was calculated by dividing the total amount of antioxidants by the total amount of oxidants and multiplying by 100. The total antioxidant status and phenolic compounds were highest in sun-dried okra (6.568±0.22, 79.51±0.21 respectively). The total oxidant status was highest in sun-dried eggplant (14.645±0.24). The oxidative stress index was highest in sun-dried zucchini (0.249±0.00). Consequently, this study highlights the high content of antioxidants and phenols, emphasizing their potential health benefits in reducing oxidative stress. It reaffirms the value of traditional sun-drying methods in preserving the nutritional integrity of vegetables. These findings support the inclusion of sun-dried vegetables in the diet for their high nutritional value and health benefits.

Keywords

• Dry vegetables
• Total antioxidant status
• Total oxidant status
• Oxidative stress index
• Total phenolic compounds

Kaynakça

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