The Effect Of Pressure Cookıng On Antıoxıdant Capacıty And Total Phenolıc Matter Amount of Borage Plant

Yıl 2024, Cilt: 9 Sayı: 1, 13 - 24, 31.03.2024

Yağmur Demirel Özbek , Perim Türker , Özlem Saral

https://doi.org/10.25279/sak.1194212

Öz

Vegetables are a rich sources in terms of antioxidants, and cooking causes changes in their antioxidant capacity The aim of this study is to investigate the effect of pressure cooking at different times on the total phenolic content and antioxidant capacity of borage plant. In the study, total phenolic substance amount, iron (III) ion reducing capacity, copper (II) ion reducing capacity and DPPH• (2,2-diphenyl-1-picrylhydrazil) radical scavenging capacity were measured. As a result of the study, it was determined that the amount of total phenolic substances and antioxidant capacity of the raw borage plant, which was subjected to pressure cooking process, increased as a result of cooking for 3 minutes and 10 minutes. It was concluded that 5 minutes of pressure cooking and raw borage plant were approximately similar in terms of total phenolic content and antioxidant capacity. While antioxidant capacity and total phenolic substance content are similar (p>0.05); It was determined that the antioxidant capacity and total phenolic content of the borage plant, which was cooked for 5 minutes, was also lower than that of the borage plant, which was cooked for 3 minutes and 10 minutes (p<0.05). As a result of this study, it was revealed that the pressure cooking method time is important for antioxidant capacity and phenolic content.

Anahtar Kelimeler

Antioxidant capacity, Total phenolıc content, Cooking, Borage

Proje Numarası

KA21/216

Başınçlı Pişirmenin Kaldirik Bitkisinin Antioksidan Kapasitesi ve Toplam Fenolik Madde Miktarı Üzerine Etkisi

Öz

Sebzeler antioksidan bakımından oldukça zengin bir besin kaynaklarıdır. Pişirme yöntemleri sebzelerin antioksidan kapasitesinde değişikliğe neden olmaktadır. Bu çalışmanın amacı, farklı sürelerde basınçlı pişirme uygulanan kaldirik bitkisinin toplam fenolik madde miktarı ve antioksidan kapasitesine etkisini incelemektir. Çalışmada toplam fenolik madde miktarı, demir (III) iyonu indirgeme kapasitesi, bakır (II) iyonu indirgeme kapasitesi ve DPPH• (2,2-difenil-1-pikrilhidrazil) radikal süpürme kapasitesi ölçümü yapılmıştır. Çalışma sonucunda basınçlı pişirme işlemi uygulanan kaldirik bitkisinin çiğ halinin toplam fenolik madde miktarı ve antioksidan kapasitesi bakımından 3 dk ve 10 dk pişirilmesi sonucunda arttığı belirlenmiştir. 5 dk basınçlı pişirme ile çiğ kaldirik bitkisinin toplam fenolik madde miktarı ve antioksidan kapasitesi bakımından yaklaşık olarak benzer olduğu sonucuna varılmıştır. Antioksidan kapasite ve toplam fenolik madde miktarı birbirine benzer iken (p>0.05), 5 dk pişirilen kaldiriğin antioksidan kapasitesi ve toplam fenolik madde miktarı 3 dk ve 10 dk pişirilen kaldirik bitkisine göre de düşük olduğu saptanmıştır (p<0.05). Bu çalışmanın sonucunda antioksidan kapasite ve fenolik miktar için basınçlı pişirme yöntemi süresinin önemli olduğunu ortaya konmuştur.

Anahtar Kelimeler

Kaldirik, Antioksidan kapasite, Toplam fenolik madde miktarı, Pişirme

Destekleyen Kurum

BAŞKENT ÜNİVERSİTESİ

Proje Numarası

KA21/216

Kaynakça

• Akçin, Ö. E., Özbucak, T. ve Öztürk, Ş. (2019). Ordu ve çevresinde yayılış gösteren Trachystemon orientalis (L.) G. Don (Boraginaceae) türünün bazı mikromorfolojik özellikleri ve tüy yapısı. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 23(3), 787-791.
• Apak, R., Güçlü, K., Demirata, B., Özyürek, M., Çelik, S. E., Bektaşoğlu, B. et al. (2007). Comparative evaluation of various total antioxidant capacity assays applied to phenolic compounds with the CUPRAC assay. Molecules, 12(7), 1496-1547.
• Armesto, J., Gómez-Limia, L., Carballo, J. and Martínez, S. (2019). Effects of different cooking methods on the antioxidant capacity and flavonoid, organic acid and mineral contents of Galega Kale (Brassica oleracea var. acephala cv. Galega). International Journal of Food Sciences and Nutrition, 70(2), 136-149.
• Ayhan, B. S., Yalçın, E., Çavuşoğlu, K. and Acar, A. (2019). Antidiabetic potential and multi-biological activities of Trachystemon orientalis extracts. Journal of Food Measurement and Characterization, 13(4), 2887-2893. Benzie, I. F. and Strain, J. J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Analytical Biochemistry, 239(1), 70-76.
• Bıyık, B., Sarıaltın, S. Y., Gökbulut, A., Çoban, T., Coşkun, M. and Sarıaltın, S. Y. (2022). Trachystemon orientalis (L.) G. Don as a valuable source of rosmarinic acid: biological activities and HPLC profiles. Turkish Journal Of Pharmaceutical Sciences, 1-17.
• Büyüköztürk, Ş., Çokluk, Ö. ve Köklü, N. (2019). Sosyal Bilimler için İstatistik, Ankara, Pegem Akademi Yayıncılık, p. 280.
• Eriksen, J. N., Luu, A. Y., Dragsted, L. O. and Arrigoni, E. (2017). Adaption of an in vitro digestion method to screen carotenoid liberation and in vitro accessibility from differently processed spinach preparations. Food Chemistry, 224, 407-413.
• Faller, A. L. K. and Fialho, E. (2009). The antioxidant capacity and polyphenol content of organic and conventional retail vegetables after domestic cooking. Food Research International, 42(1), 210-215.
• Farhat, M. B., Beji-Serairi, R., Selmi, S., Saidani-Tounsi, M. and Abdelly, C. (2022). Salicornia fruticosa L. and Portulaca oleracea L. antioxidants as affected by domestic cooking processes. International Journal of Gastronomy and Food Science, 27, 100462.
• Kanmaz, E. Ö and Saral, Ö. (2017). Portakal kabuğundan elde edilen kritik altı su ekstraktlarında antioksidan aktivite değerleri ile fenolik bileşikler arasındaki ilişki. Gıda, 42(5), 485-493.
• Kapusta-Duch, J., Kusznierewicz, B., Leszczyńska, T. and Borczak, B. (2016). Effect of cooking on the contents of glucosinolates and their degradation products in selected Brassica vegetables. Journal of Functional Foods, 23, 412-422.
• Marsic, N. K., Necemer, M., Veberic, R., Ulrih, N. P. and Skrt, M. (2019). Effect of cultivar and fertilization on garlic yield and allicin content in bulbs at harvestand during storage. Turkish Journal of Agriculture and Forestry, 43(4), 414-429.
• Medoua, G. N. and Oldewage-Theron, W. H. (2014). Effect of drying and cooking on nutritional value and antioxidant capacity of morogo (Amaranthus hybridus) a traditional leafy vegetable grown in South Africa. Journal of Food Science and Technology, 51(4), 736-742.
• Mehmood, A. & Zeb, A. (2020). Effects of different cooking techniques on bioactive contents of leafy vegetables. International Journal of Gastronomy and Food Science, 22, 100246.
• Morales, F. J. and Babbel, M. B. (2002). Antiradical efficiency of Maillard reaction mixtures in a hydrophilic media. Journal of Agricultural and Food Chemistry, 50(10), 2788-2792.
• Murador, D. C., Mercadante, A. Z. and de Rosso, V. V. (2016). Cooking techniques improve the levels of bioactive compounds and antioxidant activity in kale and red cabbage. Food Chemistry, 196, 1101-1107.
• Natella, F., Belelli, F., Ramberti, A. and Scaccini, C. (2010). Microwave and traditional cooking methods: effect of cooking on antioxidant capacity and phenolic compounds content of seven vegetables. Journal of Food Biochemistry, 34(4), 796-810.
• Onaran, A. and Yılar, M. (2012). Antifungal activity of Trachystemon orientalis L. aqueous extracts against plant pathogens. Journal of Food, Agriculture & Environment, 10(3&4), 287-291.
• Pisoschi, A. M. and Pop, A. (2015). The role of antioxidants in the chemistry of oxidative stress: A review. European Journal of Medicinal Chemistry, 97, 55-74.
• Sadikoğlu, N. and Cevahir, G. (2004). Anthocyanin content and localization in different parts of Trachystemon orientalis (L.) G. Don. Biotechnology & Biotechnological Equipment, 18(1), 119-123.
• Sánchez-Moreno, C., Jiménez-Escrig, A and Saura-Calixto, F. (2000). Study of low-density lipoprotein oxidizability indexes to measure the antioxidant activity of dietary polyphenols. Nutrition Research, 20(7), 941-953.
• Slinkard, K. and Singleton, V. L. (1977). Total phenol analysis: automation and comparison with manual methods. American Journal of Enology And Viticulture, 28(1), 49-55.
• Sreeramulu, D., Reddy, C. V. K., Chauhan, A., Balakrishna, N. and Raghunath, M. (2013). Natural antioxidant activity of commonly consumed plant foods in India: effect of domestic processing. Oxidative Medicine and Cellular Longevity, 1-15.
• Xu, B. J. and Chang, S. K. C. (2008). Total phenolic content and antioxidant properties of eclipse black beans (Phaseolus vulgaris L.) as affected by processing methods. Journal of Food Science, 73(2), H19-H27.
• Yu, C., Zhu, L., Zhang, H., Bi, S., Wu, G., Qi, X. et al. (2021). Effect of cooking pressure on phenolic compounds, gamma-aminobutyric acid, antioxidant activity and volatile compounds of brown rice. Journal of Cereal Science, 97, 103127.
• Yu, L., Haley, S., Perret, J., Harris, M., Wilson, J. and Qian, M. (2002). Free radical scavenging properties of wheat extracts. Journal of Agricultural and Food Chemistry, 50(6), 1619-1624.
• Zhu, Y. L., Chen, T., Zhu, J. J. and Yuan, Y. (2014). Research on food manufacturing with effect and comparison of microwave and traditional cooking processing on antioxidant function of lotus root. In Advanced Materials Research, Trans Tech Publications Ltd. 1056, 92-97.
• El-Wahab, A., Abeer, E., Ghareeb, D. A., Sarhan, E. E., Abu-Serie, M. M., and El Demellawy, M. A. (2013). In vitro biological assessment of Berberis vulgaris and its active constituent, berberine: antioxidants, anti-acetylcholinesterase, anti-diabetic and anticancer effects. BMC Complementary and Alternative Medicine, 13(1), 1-12.
• Rinaldi, M., Littardi, P., Cavazza, A., Santi, S., Grimaldi, M., Rodolfi, M. et al. (2020). Effect of different atmospheric and subatmospheric cooking techniques on qualitative properties and microstructure of artichoke heads. Food Research International, 137, 109679.
• Kamalaja, T., Prashanthi, M. and Rajeswari, K. (2018). Effect of cooking methods on bioactive compounds in vegetables. IJCS, 6(4), 3310-3315.
• Ng, Z. X., Chai, J. W. and Kuppusamy, U. R. (2011). Customized cooking method improves total antioxidant activity in selected vegetables. International Journal of Food Sciences and Nutrition, 62(2), 158-163.
• Kalkan, İ. (2007). Çeşitli Pişirme Yöntemlerinin Sebzelerin Fenolik Bileşik ve Antioksidan Aktivite Değerleri Üzerine Etkisi. (Doktora Tezi). Hacettepe Üniversitesi Sağlık Bilimleri Enstitüsü, Ankara