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Journals / Gaziosmanpaşa Üniversitesi Ziraat Fakültesi Dergisi / 2019 / Cilt: 36 - Sayı: 1

Investigation of Bioactive Compounds and Antioxidant Capacities of Various Cereal Products

Çeşitli Tahıl Ürünlerinin Biyoaktif Bileşenleri ve Antioksidan Kapasitelerinin Araştırılması

Volkan Arif YILMAZ
Pages
10–22
Publication Date
2022-10-18
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

In conclusion, consumptionof corn and corn products are recommended thanks to high bioactive compounds content and so to promotehealthier nutrition.

📌 3 Key Takeaways

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Objective & Hypothesis:In this study, some nutritional properties and bioactive components of 34 cereal products, including rice,corn, bulgur, pasta, biscuits, cakes, crackers, breads, bakery products and breakfast products, which are frequentlyconsumed in daily life, have been examined.
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Key Findings & Data:Significant differences were found between products andproduct groups with respect to bioactive components and antioxidant activities.
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Conclusion & Impact:In conclusion, consumptionof corn and corn products are recommended thanks to high bioactive compounds content and so to promotehealthier nutrition.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

In this study, some nutritional properties and bioactive components of 34 cereal products, including rice,corn, bulgur, pasta, biscuits, cakes, crackers, breads, bakery products and breakfast products, which are frequentlyconsumed in daily life, have been examined. For this purpose, bioactive components such as total polyphenolcontent (TPC), total carotenoid content (TCC) and antioxidant capacity (DPPH and FRAP methods) were analyzedtogether with dry matter, protein, fat and ash analyzes. Significant differences were found between products andproduct groups with respect to bioactive components and antioxidant activities. TPC of the products were rangedbetween 301.16±4.91 (Baldo rice) - 1307.48±71.65 (corn bread) µg GAE/g DM. TCC of the products were rangedbetween 0.11±0.02 (Baldo rice) - 22.22±1.05 (yellow corn) µg LE/g DM. The lowest antioxidant activity resultswere found in Baldo rice samples 1.46±0.20 % İnh./mg DM (DPPH) and 1.14±0.19 Fe+2 µmol/g DM (FRAP)while the highest were in corn bread 11.17±0.39 % İnh./mg DM (DPPH) and in yellow corn 63.27±1.53 Fe+2µmol/g DM (FRAP). In general, bioactive compounds and antoxidant activities of products containing wholegrain, bran, fruit and cocoa were found higher than others in the same product group. In conclusion, consumptionof corn and corn products are recommended thanks to high bioactive compounds content and so to promotehealthier nutrition.

Özet

Çalışmada, günlük yaşamda sıkça tüketilen pirinç, mısır, bulgur, makarna, bisküvi, kek, kraker, ekmek, fırın ürünleri ve kahvaltılık ürünlerden oluşan 34 adet tahıl ürününün bazı besinsel özellikleri ve biyoaktif bileşenleri incelenmiştir. Bu amaçla, kuru madde, protein, yağ ve kül analizleri ile birlikte toplam polifenol içeriği (TPC), toplam karotenoid içeriği (TCC) ve antioksidan kapasitesi (DPPH ve FRAP yöntemleri) gibi biyoaktif bileşenler analiz edilmiştir. Ürün ve ürün grupları arasında biyoaktif bileşenler ve antioksidan aktiviteleri açısından önemli farklılıklar bulunmuştur. Ürünlerin toplam polifenol içeriği 301,16±4,91 (Baldo pirinç) - 1307,48±71,65 (mısır ekmeği) µg GAE/g KM arasında değişmiştir. Ürünlerin toplam karotenoid içeriği 0,11±0,02 (Baldo pirinç) - 22,22±1,05 (sarı mısır) µg LE/g KM arasında değişmiştir. En düşük antoksidan aktivite sonuçları Baldo pirinç örneklerinde % 1,46±0,20 % İnh./mg KM (DPPH) ve 1,14±0,19 Fe+2 µmol/g KM (FRAP) iken en yüksek aktivite mısır ekmeği 11,17±0,39 % İnh./mg KM (DPPH) ve sarı mısır 63,27±1,53 Fe+2 µmol/g KM (FRAP) örneklerinde tespit edilmiştir. Genel olarak, tam tahıl, kepek, meyve ve kakao içeren ürünlerin biyoaktif bileşenleri ve antoksidan aktiviteleri aynı ürün grubundaki diğer örneklerden yüksek bulunmuştur. Sonuç olarak, yüksek biyoaktif bileşik içeriği sayesinde daha sağlıklı beslenmeyi teşvik etmek için mısır ve mısır ürünlerinin tüketimi önerilmektedir.

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Cite This Article

YILMAZ, V. A. (2022). Investigation of Bioactive Compounds and Antioxidant Capacities of Various Cereal Products. Gaziosmanpaşa Üniversitesi Ziraat Fakültesi Dergisi, Cilt: 36 - Sayı: 1, 10–22. https://ajindex.com/articles/520815

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