Research Article
BibTex RIS Cite

POTANSİYEL BİR FONKSİYONEL GIDA OLARAK FARKLI TURP (RAPHANUS SATIVUS) ÇEŞİTLERİNE AİT TOZLARIN KİMYASAL VE FONKSİYONEL ÖZELLİKLERİNİN DEĞERLENDİRİLMESİ

Year 2023, Volume: 48 Issue: 6, 1185 - 1198, 15.12.2023

Tekmile Cankurtaran Kömürcü

https://doi.org/10.15237/gida.GD23057

Abstract

Bu çalışmada, altı farklı turp çeşidinin (Daikon beyaz uzun, Daikon pembe uzun, karpuz, siyah, şalgam ve Antep turp) toz ürün formuna dönüştürülmesi ve gıda katkı maddesi olarak kullanılması üzerine turp çeşitlerinin karşılaştırılması amaçlanmıştır. Bu amaç doğrultusunda farklı turp çeşitlerinin kurutulmasıyla elde edilen tozların renk, pH, nem, bazı kimyasal özellikleri, DSC, fonksiyonel ve toz özellikleri belirlenmiştir. Elde edilen turp tozları arasında Daikon beyaz uzun turp örneklerinin parlaklık ve sarılık değerleri diğer turp örneklerinden daha yüksek bulunmuştur. Şalgam turp örneği toplam fenolik madde, DPPH ve CUPRAC antioksidan aktivite ve su absorpsiyon değeri en yüksek turp çeşidi olarak belirlenmiştir. En yüksek ıslanabilirlik ve çözünebilirlik değerleri Daikon pembe uzun turp örneklerinde (107.0 s ve 59.51 s), en yüksek yığın ve sıkıştırılmış yoğunluk değerleri is siyah turp örneklerinde (0.51 ve 2.02 g/cm3) belirlenmiştir.

Keywords

Turp antioksidan termal fonksiyonel

References

  • AACC (1990). Approved methods of the AACC. 8th ed., American Association of Cereal Chemists Saint Paul, MN, USA.
  • Al-Shehbaz, I.A., Beilstein, M.A., Kellogg, E.A. (2006). Systematics and phylogeny of the Brassicaceae (Cruciferae): an overview. Plant Systematics and Evolution, 259: 89-120.
  • Ankita, P.K., Prasad, K. (2015). Characterization of dehydrated functional fractional radish leaf powder. Der Pharmacia Lettre, 7(1): 269-279.
  • Apak, R., Güclü, K., Özyürek, M., Celik, S.E. (2008). Mechanism of antioxidant capacity assays and the CUPRAC (cupric ion reducing antioxidant capacity) assay. Microchimica Acta, 160 (4): 413-419. DOI 10.1007/s00604-007-0777-0.
  • Arıcı, M. (2016). Fonksiyonel Bir Bileşen Olarak Gölevez (Colocasia esculenta L. Schott) Ununun Fırıncılık Ürünlerinde Kullanımı.
  • Ayala-Silva, T., Winterstein, R.J., Meerow, A.W., Winterstein, M., Cervantes, C., Brown, J. S. (2005). Determination of color and fruit traits of half-sib families of mango (Mangifera indica L.). In Proceedings of the Florida State Horticultural Society, 118: 253-257.
  • Barbosa-Cánovas, G.V., Ortega-Rivas, E., Juliano, P., Yan, H. (2005). Particle properties. Food Powders: Physical Properties, Processing, and Functionality, 19-54.
  • Beta, T., Nam, S., Dexter, J.E., Sapirstein, H.D. (2005). Phenolic content and antioxidant activity of pearled wheat and roller‐milled fractions. Cereal Chemistry, 82 (4): 390-393.
  • Bilgiçli, N. (2002). Fitik Asitin Beslenme Açisindan Önemi ve Fitik Asit Miktari Düşürülmüş Gida Üretim Metotlari. Selcuk Journal of Agriculture and Food Sciences, 16(30): 79-83.
  • Bors, M.D., Semeniuc, C.A., Socaci, S., Varva, L., Moldovan, O., Vlaic, R., Tofana, M. (2015). Total phenolic content and antioxidant capacity of radish as influenced by the variety and vegetative stage. Bulletin UASVM Food Science and Technology, 72(1): 77-81.
  • Cai, Y.Z., Corke, H. (2000). Production and properties of spray‐dried Amaranthus betacyanin pigments. Journal of Food Science, 65(7): 1248-1252.
  • Çalışkan Koç, G. (2018). Püskürtmeli kurutucu ile ıspanak ve havuç sularının kurutulması ve örnek gıda sisteminde denenmesi.
  • Cemeroğlu, B., Özkan, M. (2004). Kurutma teknolojisi. Meyve ve Sebze İşleme Teknolojisi, 2, 479-618 s.
  • Chegini, G.R., Ghobadian, B. (2005). Effect of spray-drying conditions on physical properties of orange juice powder. Drying Technology, 23(3): 657-668.
  • Chen, X.D., Patel, K.C. (2008). Manufacturing better quality food powders from spray drying and subsequent treatments. Drying Technology, 26(11): 1313-1318.
  • Chihoub, W., Dias, M.I., Barros, L., Calhelha, R.C., Alves, M.J., Harzallah-Skhiri, F., Ferreira, I.C. (2019). Valorisation of the green waste parts from turnip, radish and wild cardoon: Nutritional value, phenolic profile and bioactivity evaluation. Food Research International, 126: 108651.
  • De Nicola, G. R., Bagatta, M., Pagnotta, E., Angelino, D., Gennari, L., Ninfali, P., ... Iori, R. (2013). Comparison of bioactive phytochemical content and release of isothiocyanates in selected brassica sprouts. Food Chemistry, 141(1): 297-303.
  • Enkhtuya, E., Tsend, M. (2020). The effect of peeling on antioxidant capacity of black radish root. Italian Journal of Food Science, 32(3).
  • Famuwagun, A.A., Alashi, A.M., Gbadamosi, S.O., Taiwo, K.A., Oyedele, D.J., Adebooye, O.C., Aluko, R.E. (2020). Comparative study of the structural and functional properties of protein isolates prepared from edible vegetable leaves. International Journal of Food Properties, 23(1): 955-970.
  • Fang, Y., Selomulya, C., Chen, X.D. (2007). On measurement of food powder reconstitution properties. Drying Technology, 26(1): 3-14.
  • Gong, Z., Zhang, M., Mujumdar, A.S., Sun, J. (2007). Spray drying and agglomeration of instant bayberry powder. Drying Technology, 26(1): 116-121.
  • Goula, A.M., Adamopoulos, K.G. (2008). Effect of maltodextrin addition during spray drying of tomato pulp in dehumidified air: II. Powder properties. Drying Technology, 26(6): 726-737.
  • Goyeneche, R., Roura, S., Ponce, A., Vega-Gálvez, A., Quispe-Fuentes, I., Uribe, E., Di Scala, K. (2015). Chemical characterization and antioxidant capacity of red radish (Raphanus sativus L.) leaves and roots. Journal of Functional Foods, 16: 256-264.
  • Graf, E., Empson, K.L., Eaton, J.W. (1987). Phytic acid. A natural antioxidant. Journal of Biological Chemistry, 262(24): 11647-11650.
  • Graham, D.E., Phillips, M.C. (1976). The conformation of proteins at the air-water interface and their role in stabilizing foams. Foams, 237-255.
  • Gunaratne, A., Hoover, R. (2002). Effect of heat–moisture treatment on the structure and physicochemical properties of tuber and root starches. Carbohydrate Polymers, 49(4), 425-437.
  • Gyamfi, M.A., Yonamine, M., Aniya, Y. (1999). Free-radical scavenging action of medicinal herbs from Ghana: Thonningia sanguinea on experimentally-induced liver injuries. General Pharmacology: The Vascular System, 32(6), 661-667.
  • Haug, W., Lantzsch, H.J. (1983). Sensitive method for the rapid determination of phytate in cereals and cereal products. Journal of the Science of Food and Agriculture, 34: 1423-1426. https://doi.org/10.1002/jsfa.2740341217.
  • Hayta, M., Alpaslan, M., Baysar, A. (2002). Effect of drying methods on functional properties of tarhana: A wheat flour‐yogurt mixture. Journal of Food Science, 67(2): 740-744.
  • Jaime, L., Mollá, E., Fernández, A., Martín-Cabrejas, M.A., López-Andréu, F.J., Esteban, R.M. (2002). Structural carbohydrate differences and potential source of dietary fiber of onion (Allium cepa L.) tissues. Journal of Agricultural and Food Chemistry, 50(1): 122-128.
  • Jinapong, N., Suphantharika, M., Jamnong, P. (2008). Production of instant soymilk powders by ultrafiltration, spray drying and fluidized bed agglomeration. Journal of Food Engineering, 84(2): 194-205.
  • Joo, S.Y., Park, J.D., Choi, Y.S., Sung, J.M. (2017). Quality characteristics and antioxidant activity of red radish (Bordeaux and watermelon radish) tea with use of different processing methods. The Korean Journal of Food And Nutrition, 30(5): 908-915
  • Jumah, R.Y., Tashtoush, B., Shaker, R.R., Zraiy, A.F. (2000). Manufacturing parameters and quality characteristics of spray dried jameed. Drying Technology, 18(4-5): 967-984.
  • Kaushal, P., Sharma, H.K. (2014). Effect of incorporating taro (Colocasia esculenta), rice (Oryza sativa), and pigeon pea (Cajanus cajan) flour blends on noodle properties. International Journal of Food Properties, 17(4): 765-781.
  • Khedr, A., El Sheikh, N. (2016). Antidiabetic and Antiatherosclerotic activity of dried red radish roots (Raphanus sativus L) on hypercholesterolemic diabetic rats. Bulletin of the National Nutrition Institute of the Arab Republic of Egypt, 47(2): 1-31.
  • Koç, M., Koç, B., Kaymak-Ertekin, F. (2011). Toz gıdaların fiziksel karakterizasyon özellikleri. Akademik Gıda 9(4): 60-70.
  • Koley, T. K., Khan, Z., Oulkar, D., Singh, B. K., Maurya, A., Singh, B., Banerjee, K. (2020). High resolution LC-MS characterization of phenolic compounds and the evaluation of antioxidant properties of a tropical purple radish genotype. Arabian Journal of Chemistry, 13(1): 1355-1366.
  • Liyana-Pathirana, C.M., Shahidi, F. (2007). Antioxidant and free radical scavenging activities of whole wheat and milling fractions. Food Chemistry, 101(3), 1151-1157.
  • Lyu, F., Huang, R.J., Liu, L., Zhou, X., Ding, Y.T. (2015). Effect of slaughter methods on the quality of Chilean jack mackerel (Trachurus murphyi) during refrigerated storage. Journal of Food Science and Technology, 52:1742-1747.
  • Martinelli, L., Gabas, A.L., Telis-Romero, J. (2007). Thermodynamic and quality properties of lemon juice powder as affected by maltodextrin and arabic gum. Drying Technology, 25(12): 2035-2045.
  • Méndez-Lagunas, L.L., Cruz-Gracida, M., Barriada-Bernal, L.G., & Rodríguez-Méndez, L.I. (2020). Profile of phenolic acids, antioxidant activity and total phenolic compounds during blue corn tortilla processing and its bioaccessibility. Journal of Food Science and Technology, 57: 4688-4696.
  • Naczk, M., Shahidi, F. (2004). Extraction and Analysis of phenolics in food. Journal of Chromatography A, 1054(1-2): 95-111.
  • Ozaki, M.M., Munekata, P.E., de Souza Lopes, A., do Nascimento, M.D.S., Pateiro, M., Lorenzo, J.M., Pollonio, M.A.R. (2020). Using chitosan and radish powder to improve stability of fermented cooked sausages. Meat Science, 167: 108165.
  • Park, C.H., Baskar, T.B., Park, S.Y., Kim, S.J., Valan Arasu, M., Al-Dhabi, N.A., ... & Park, S.U. (2016). Metabolic profiling and antioxidant assay of metabolites from three radish cultivars (Raphanus sativus). Molecules, 21(2): 157.
  • Pedišić, S., Levaj, B., Dragović-Uzelac, V., Škevin, D., Skendrović Babojelić, M. (2009). Color parameters and total anthocyanins of sour cherries (Prunus cerasus L.) during ripening. Agriculturae Conspectus Scientificus, 74(3), 259-262.
  • Raczuk, J., Wadas, W., Glozak, K. (2014). Nitrates and nitrites in selected vegetables purchased at supermarkets in Siedlce, Poland. Roczniki Państwowego Zakładu Higieny, 65(1).
  • Sabuncu, M. (2019). Farklı turp (Raphanus sativus L.) tiplerinin antioksidan kapasite ve biyoalınabilirliklerinin belirlenmesi. Bursa Uludağ Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Doktora Tezi, Bursa, Türkiye, 35 s.
  • Shahidi, F., Yeo, J. (2016). Insoluble-bound phenolics in food. Molecules 21(9): 1216.
  • Shen, D., Sun, H., Huang, M., Zheng, Y., Li, X., Fei, Z. (2013). Radish Base: a database for genomics and genetics of radish. Plant and Cell Physiology, 54(2): e3-e3.
  • Singh, A., Sharma, S. (2020). Radish. Antioxidants in Vegetables and Nuts-Properties and Health Benefits, 209-235.
  • Solmaz, İ., Akbaş, F., Erköse, H., Sarı, N., Dal, B. (2017). Farklı dozlarda kükürt uygulamasının turp (Raphanus sativus L.)’ta verim ve kalite üzerine etkileri. Akademik Ziraat Dergisi, 6: 257-262.
  • Solmaz, İ., Sarı, N. (2012). Turp ve Tarımı. Agromedya, 6: 51-53.
  • Tacer, Z. (2008). Bulgurun Fonksiyonel Özelliklerinin Belirlenmesi. İstanbul Teknik Üniversitesi, Fen Bilimleri Enstitüsü, Yüksek lisans tezi. İstanbul, Türkiye. 76 s.
  • Tafrihi, M., Nakhaei Sistani, R. (2017). E-cadherin/β-catenin complex: a target for anticancer and antimetastasis plants/plant-derived compounds. Nutrition and Cancer, 69(5): 702-722.
  • Tatsuzawa, F., Saito, N., Toki, K., Shinoda, K., Shigihara, A., Honda, T. (2010). Acylated cyanidin 3-sophoroside-5-glucosides from the purple roots of red radish (Raphanus sativus L.)‘Benikanmi’. Journal of The Japanese Society for Horticultural Science, 79(1): 103-107.
  • Vitali, D., Dragojević, I.V., Šebečić, B. (2009). Effects of ıncorporation of ıntegral raw materials and dietary fibre on the selected nutritional and functional properties of biscuits. Food Chemistry, 114(4): 1462-1469. Walde, P.D., Bamnikar, M.D. (2022). Charkokta Harıt Varga and Immunıty.
  • Yilmaz, V. A. (2019). Effects of different cooking and drying methods on phenolic acids, carotenoids, and antioxidant activity of emmer (Triticum turgidum ssp. dicoccum) bulgur. Cereal Chemistry, 96(6). 1093-1102.
  • Yilmaz, V.A., Koca, A.F. (2017). Effect of different production techniques on bioactive compounds and antioxidant capacity of einkorn (Triticum monococcum L.) and durum (Triticum turgidum subsp. durum) bulgur. Journal of the Science of Food and Agriculture, 97(1): 269-277.
  • Zitvogel, L., Pietrocola, F., Kroemer, G. (2017). Nutrition, inflammation and cancer. Nature Immunology, 18(8): 843-850.

EVALUATION OF THE CHEMICAL AND FUNCTIONAL PROPERTIES OF POWDERS OF DIFFERENT RADISH (RAPHANUS SATIVUS) CULTIVARS AS A POTENTIAL FUNCTIONAL FOOD

Year 2023, Volume: 48 Issue: 6, 1185 - 1198, 15.12.2023

Tekmile Cankurtaran Kömürcü

https://doi.org/10.15237/gida.GD23057

Abstract

In this study, it was aimed to compare six different radish varieties (Daikon white long, Daikon pink long, watermelon, black, turnip and Antep radish) by converting them into powder product form and using them as food additives. For this purpose, color, pH, moisture, some chemical properties, thermal, functional and powder properties of the different radish powders obtained by drying were determined. Among the radish powders, Daikon white long radish samples were brighter and more yellow than other radish powder. Turnip radish sample was determined as the radish variety with the highest ash, total phenolic substance, DPPH and CUPRAC antioxidant activity and water absorption value. The highest wettability and solubility values were determined in Daikon pink long radish samples (107.0 s and 59.51 s), and the highest bulk and tapped density values were determined in black radish samples (0.51 and 2.02 g/cm3).

Keywords

Radish antioxidant thermal functional

References

  • AACC (1990). Approved methods of the AACC. 8th ed., American Association of Cereal Chemists Saint Paul, MN, USA.
  • Al-Shehbaz, I.A., Beilstein, M.A., Kellogg, E.A. (2006). Systematics and phylogeny of the Brassicaceae (Cruciferae): an overview. Plant Systematics and Evolution, 259: 89-120.
  • Ankita, P.K., Prasad, K. (2015). Characterization of dehydrated functional fractional radish leaf powder. Der Pharmacia Lettre, 7(1): 269-279.
  • Apak, R., Güclü, K., Özyürek, M., Celik, S.E. (2008). Mechanism of antioxidant capacity assays and the CUPRAC (cupric ion reducing antioxidant capacity) assay. Microchimica Acta, 160 (4): 413-419. DOI 10.1007/s00604-007-0777-0.
  • Arıcı, M. (2016). Fonksiyonel Bir Bileşen Olarak Gölevez (Colocasia esculenta L. Schott) Ununun Fırıncılık Ürünlerinde Kullanımı.
  • Ayala-Silva, T., Winterstein, R.J., Meerow, A.W., Winterstein, M., Cervantes, C., Brown, J. S. (2005). Determination of color and fruit traits of half-sib families of mango (Mangifera indica L.). In Proceedings of the Florida State Horticultural Society, 118: 253-257.
  • Barbosa-Cánovas, G.V., Ortega-Rivas, E., Juliano, P., Yan, H. (2005). Particle properties. Food Powders: Physical Properties, Processing, and Functionality, 19-54.
  • Beta, T., Nam, S., Dexter, J.E., Sapirstein, H.D. (2005). Phenolic content and antioxidant activity of pearled wheat and roller‐milled fractions. Cereal Chemistry, 82 (4): 390-393.
  • Bilgiçli, N. (2002). Fitik Asitin Beslenme Açisindan Önemi ve Fitik Asit Miktari Düşürülmüş Gida Üretim Metotlari. Selcuk Journal of Agriculture and Food Sciences, 16(30): 79-83.
  • Bors, M.D., Semeniuc, C.A., Socaci, S., Varva, L., Moldovan, O., Vlaic, R., Tofana, M. (2015). Total phenolic content and antioxidant capacity of radish as influenced by the variety and vegetative stage. Bulletin UASVM Food Science and Technology, 72(1): 77-81.
  • Cai, Y.Z., Corke, H. (2000). Production and properties of spray‐dried Amaranthus betacyanin pigments. Journal of Food Science, 65(7): 1248-1252.
  • Çalışkan Koç, G. (2018). Püskürtmeli kurutucu ile ıspanak ve havuç sularının kurutulması ve örnek gıda sisteminde denenmesi.
  • Cemeroğlu, B., Özkan, M. (2004). Kurutma teknolojisi. Meyve ve Sebze İşleme Teknolojisi, 2, 479-618 s.
  • Chegini, G.R., Ghobadian, B. (2005). Effect of spray-drying conditions on physical properties of orange juice powder. Drying Technology, 23(3): 657-668.
  • Chen, X.D., Patel, K.C. (2008). Manufacturing better quality food powders from spray drying and subsequent treatments. Drying Technology, 26(11): 1313-1318.
  • Chihoub, W., Dias, M.I., Barros, L., Calhelha, R.C., Alves, M.J., Harzallah-Skhiri, F., Ferreira, I.C. (2019). Valorisation of the green waste parts from turnip, radish and wild cardoon: Nutritional value, phenolic profile and bioactivity evaluation. Food Research International, 126: 108651.
  • De Nicola, G. R., Bagatta, M., Pagnotta, E., Angelino, D., Gennari, L., Ninfali, P., ... Iori, R. (2013). Comparison of bioactive phytochemical content and release of isothiocyanates in selected brassica sprouts. Food Chemistry, 141(1): 297-303.
  • Enkhtuya, E., Tsend, M. (2020). The effect of peeling on antioxidant capacity of black radish root. Italian Journal of Food Science, 32(3).
  • Famuwagun, A.A., Alashi, A.M., Gbadamosi, S.O., Taiwo, K.A., Oyedele, D.J., Adebooye, O.C., Aluko, R.E. (2020). Comparative study of the structural and functional properties of protein isolates prepared from edible vegetable leaves. International Journal of Food Properties, 23(1): 955-970.
  • Fang, Y., Selomulya, C., Chen, X.D. (2007). On measurement of food powder reconstitution properties. Drying Technology, 26(1): 3-14.
  • Gong, Z., Zhang, M., Mujumdar, A.S., Sun, J. (2007). Spray drying and agglomeration of instant bayberry powder. Drying Technology, 26(1): 116-121.
  • Goula, A.M., Adamopoulos, K.G. (2008). Effect of maltodextrin addition during spray drying of tomato pulp in dehumidified air: II. Powder properties. Drying Technology, 26(6): 726-737.
  • Goyeneche, R., Roura, S., Ponce, A., Vega-Gálvez, A., Quispe-Fuentes, I., Uribe, E., Di Scala, K. (2015). Chemical characterization and antioxidant capacity of red radish (Raphanus sativus L.) leaves and roots. Journal of Functional Foods, 16: 256-264.
  • Graf, E., Empson, K.L., Eaton, J.W. (1987). Phytic acid. A natural antioxidant. Journal of Biological Chemistry, 262(24): 11647-11650.
  • Graham, D.E., Phillips, M.C. (1976). The conformation of proteins at the air-water interface and their role in stabilizing foams. Foams, 237-255.
  • Gunaratne, A., Hoover, R. (2002). Effect of heat–moisture treatment on the structure and physicochemical properties of tuber and root starches. Carbohydrate Polymers, 49(4), 425-437.
  • Gyamfi, M.A., Yonamine, M., Aniya, Y. (1999). Free-radical scavenging action of medicinal herbs from Ghana: Thonningia sanguinea on experimentally-induced liver injuries. General Pharmacology: The Vascular System, 32(6), 661-667.
  • Haug, W., Lantzsch, H.J. (1983). Sensitive method for the rapid determination of phytate in cereals and cereal products. Journal of the Science of Food and Agriculture, 34: 1423-1426. https://doi.org/10.1002/jsfa.2740341217.
  • Hayta, M., Alpaslan, M., Baysar, A. (2002). Effect of drying methods on functional properties of tarhana: A wheat flour‐yogurt mixture. Journal of Food Science, 67(2): 740-744.
  • Jaime, L., Mollá, E., Fernández, A., Martín-Cabrejas, M.A., López-Andréu, F.J., Esteban, R.M. (2002). Structural carbohydrate differences and potential source of dietary fiber of onion (Allium cepa L.) tissues. Journal of Agricultural and Food Chemistry, 50(1): 122-128.
  • Jinapong, N., Suphantharika, M., Jamnong, P. (2008). Production of instant soymilk powders by ultrafiltration, spray drying and fluidized bed agglomeration. Journal of Food Engineering, 84(2): 194-205.
  • Joo, S.Y., Park, J.D., Choi, Y.S., Sung, J.M. (2017). Quality characteristics and antioxidant activity of red radish (Bordeaux and watermelon radish) tea with use of different processing methods. The Korean Journal of Food And Nutrition, 30(5): 908-915
  • Jumah, R.Y., Tashtoush, B., Shaker, R.R., Zraiy, A.F. (2000). Manufacturing parameters and quality characteristics of spray dried jameed. Drying Technology, 18(4-5): 967-984.
  • Kaushal, P., Sharma, H.K. (2014). Effect of incorporating taro (Colocasia esculenta), rice (Oryza sativa), and pigeon pea (Cajanus cajan) flour blends on noodle properties. International Journal of Food Properties, 17(4): 765-781.
  • Khedr, A., El Sheikh, N. (2016). Antidiabetic and Antiatherosclerotic activity of dried red radish roots (Raphanus sativus L) on hypercholesterolemic diabetic rats. Bulletin of the National Nutrition Institute of the Arab Republic of Egypt, 47(2): 1-31.
  • Koç, M., Koç, B., Kaymak-Ertekin, F. (2011). Toz gıdaların fiziksel karakterizasyon özellikleri. Akademik Gıda 9(4): 60-70.
  • Koley, T. K., Khan, Z., Oulkar, D., Singh, B. K., Maurya, A., Singh, B., Banerjee, K. (2020). High resolution LC-MS characterization of phenolic compounds and the evaluation of antioxidant properties of a tropical purple radish genotype. Arabian Journal of Chemistry, 13(1): 1355-1366.
  • Liyana-Pathirana, C.M., Shahidi, F. (2007). Antioxidant and free radical scavenging activities of whole wheat and milling fractions. Food Chemistry, 101(3), 1151-1157.
  • Lyu, F., Huang, R.J., Liu, L., Zhou, X., Ding, Y.T. (2015). Effect of slaughter methods on the quality of Chilean jack mackerel (Trachurus murphyi) during refrigerated storage. Journal of Food Science and Technology, 52:1742-1747.
  • Martinelli, L., Gabas, A.L., Telis-Romero, J. (2007). Thermodynamic and quality properties of lemon juice powder as affected by maltodextrin and arabic gum. Drying Technology, 25(12): 2035-2045.
  • Méndez-Lagunas, L.L., Cruz-Gracida, M., Barriada-Bernal, L.G., & Rodríguez-Méndez, L.I. (2020). Profile of phenolic acids, antioxidant activity and total phenolic compounds during blue corn tortilla processing and its bioaccessibility. Journal of Food Science and Technology, 57: 4688-4696.
  • Naczk, M., Shahidi, F. (2004). Extraction and Analysis of phenolics in food. Journal of Chromatography A, 1054(1-2): 95-111.
  • Ozaki, M.M., Munekata, P.E., de Souza Lopes, A., do Nascimento, M.D.S., Pateiro, M., Lorenzo, J.M., Pollonio, M.A.R. (2020). Using chitosan and radish powder to improve stability of fermented cooked sausages. Meat Science, 167: 108165.
  • Park, C.H., Baskar, T.B., Park, S.Y., Kim, S.J., Valan Arasu, M., Al-Dhabi, N.A., ... & Park, S.U. (2016). Metabolic profiling and antioxidant assay of metabolites from three radish cultivars (Raphanus sativus). Molecules, 21(2): 157.
  • Pedišić, S., Levaj, B., Dragović-Uzelac, V., Škevin, D., Skendrović Babojelić, M. (2009). Color parameters and total anthocyanins of sour cherries (Prunus cerasus L.) during ripening. Agriculturae Conspectus Scientificus, 74(3), 259-262.
  • Raczuk, J., Wadas, W., Glozak, K. (2014). Nitrates and nitrites in selected vegetables purchased at supermarkets in Siedlce, Poland. Roczniki Państwowego Zakładu Higieny, 65(1).
  • Sabuncu, M. (2019). Farklı turp (Raphanus sativus L.) tiplerinin antioksidan kapasite ve biyoalınabilirliklerinin belirlenmesi. Bursa Uludağ Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Doktora Tezi, Bursa, Türkiye, 35 s.
  • Shahidi, F., Yeo, J. (2016). Insoluble-bound phenolics in food. Molecules 21(9): 1216.
  • Shen, D., Sun, H., Huang, M., Zheng, Y., Li, X., Fei, Z. (2013). Radish Base: a database for genomics and genetics of radish. Plant and Cell Physiology, 54(2): e3-e3.
  • Singh, A., Sharma, S. (2020). Radish. Antioxidants in Vegetables and Nuts-Properties and Health Benefits, 209-235.
  • Solmaz, İ., Akbaş, F., Erköse, H., Sarı, N., Dal, B. (2017). Farklı dozlarda kükürt uygulamasının turp (Raphanus sativus L.)’ta verim ve kalite üzerine etkileri. Akademik Ziraat Dergisi, 6: 257-262.
  • Solmaz, İ., Sarı, N. (2012). Turp ve Tarımı. Agromedya, 6: 51-53.
  • Tacer, Z. (2008). Bulgurun Fonksiyonel Özelliklerinin Belirlenmesi. İstanbul Teknik Üniversitesi, Fen Bilimleri Enstitüsü, Yüksek lisans tezi. İstanbul, Türkiye. 76 s.
  • Tafrihi, M., Nakhaei Sistani, R. (2017). E-cadherin/β-catenin complex: a target for anticancer and antimetastasis plants/plant-derived compounds. Nutrition and Cancer, 69(5): 702-722.
  • Tatsuzawa, F., Saito, N., Toki, K., Shinoda, K., Shigihara, A., Honda, T. (2010). Acylated cyanidin 3-sophoroside-5-glucosides from the purple roots of red radish (Raphanus sativus L.)‘Benikanmi’. Journal of The Japanese Society for Horticultural Science, 79(1): 103-107.
  • Vitali, D., Dragojević, I.V., Šebečić, B. (2009). Effects of ıncorporation of ıntegral raw materials and dietary fibre on the selected nutritional and functional properties of biscuits. Food Chemistry, 114(4): 1462-1469. Walde, P.D., Bamnikar, M.D. (2022). Charkokta Harıt Varga and Immunıty.
  • Yilmaz, V. A. (2019). Effects of different cooking and drying methods on phenolic acids, carotenoids, and antioxidant activity of emmer (Triticum turgidum ssp. dicoccum) bulgur. Cereal Chemistry, 96(6). 1093-1102.
  • Yilmaz, V.A., Koca, A.F. (2017). Effect of different production techniques on bioactive compounds and antioxidant capacity of einkorn (Triticum monococcum L.) and durum (Triticum turgidum subsp. durum) bulgur. Journal of the Science of Food and Agriculture, 97(1): 269-277.
  • Zitvogel, L., Pietrocola, F., Kroemer, G. (2017). Nutrition, inflammation and cancer. Nature Immunology, 18(8): 843-850.
There are 59 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Articles
Authors

Tekmile Cankurtaran Kömürcü 0000-0001-7281-209X

Early Pub Date October 18, 2023
Publication Date December 15, 2023
Published in Issue Year 2023 Volume: 48 Issue: 6

Cite

APA Cankurtaran Kömürcü, T. (2023). POTANSİYEL BİR FONKSİYONEL GIDA OLARAK FARKLI TURP (RAPHANUS SATIVUS) ÇEŞİTLERİNE AİT TOZLARIN KİMYASAL VE FONKSİYONEL ÖZELLİKLERİNİN DEĞERLENDİRİLMESİ. Gıda, 48(6), 1185-1198. https://doi.org/10.15237/gida.GD23057
AMA Cankurtaran Kömürcü T. POTANSİYEL BİR FONKSİYONEL GIDA OLARAK FARKLI TURP (RAPHANUS SATIVUS) ÇEŞİTLERİNE AİT TOZLARIN KİMYASAL VE FONKSİYONEL ÖZELLİKLERİNİN DEĞERLENDİRİLMESİ. The Journal of Food. December 2023;48(6):1185-1198. doi:10.15237/gida.GD23057
Chicago Cankurtaran Kömürcü, Tekmile. “POTANSİYEL BİR FONKSİYONEL GIDA OLARAK FARKLI TURP (RAPHANUS SATIVUS) ÇEŞİTLERİNE AİT TOZLARIN KİMYASAL VE FONKSİYONEL ÖZELLİKLERİNİN DEĞERLENDİRİLMESİ”. Gıda 48, no. 6 (December 2023): 1185-98. https://doi.org/10.15237/gida.GD23057.
EndNote Cankurtaran Kömürcü T (December 1, 2023) POTANSİYEL BİR FONKSİYONEL GIDA OLARAK FARKLI TURP (RAPHANUS SATIVUS) ÇEŞİTLERİNE AİT TOZLARIN KİMYASAL VE FONKSİYONEL ÖZELLİKLERİNİN DEĞERLENDİRİLMESİ. Gıda 48 6 1185–1198.
IEEE T. Cankurtaran Kömürcü, “POTANSİYEL BİR FONKSİYONEL GIDA OLARAK FARKLI TURP (RAPHANUS SATIVUS) ÇEŞİTLERİNE AİT TOZLARIN KİMYASAL VE FONKSİYONEL ÖZELLİKLERİNİN DEĞERLENDİRİLMESİ”, The Journal of Food, vol. 48, no. 6, pp. 1185–1198, 2023, doi: 10.15237/gida.GD23057.
ISNAD Cankurtaran Kömürcü, Tekmile. “POTANSİYEL BİR FONKSİYONEL GIDA OLARAK FARKLI TURP (RAPHANUS SATIVUS) ÇEŞİTLERİNE AİT TOZLARIN KİMYASAL VE FONKSİYONEL ÖZELLİKLERİNİN DEĞERLENDİRİLMESİ”. Gıda 48/6 (December 2023), 1185-1198. https://doi.org/10.15237/gida.GD23057.
JAMA Cankurtaran Kömürcü T. POTANSİYEL BİR FONKSİYONEL GIDA OLARAK FARKLI TURP (RAPHANUS SATIVUS) ÇEŞİTLERİNE AİT TOZLARIN KİMYASAL VE FONKSİYONEL ÖZELLİKLERİNİN DEĞERLENDİRİLMESİ. The Journal of Food. 2023;48:1185–1198.
MLA Cankurtaran Kömürcü, Tekmile. “POTANSİYEL BİR FONKSİYONEL GIDA OLARAK FARKLI TURP (RAPHANUS SATIVUS) ÇEŞİTLERİNE AİT TOZLARIN KİMYASAL VE FONKSİYONEL ÖZELLİKLERİNİN DEĞERLENDİRİLMESİ”. Gıda, vol. 48, no. 6, 2023, pp. 1185-98, doi:10.15237/gida.GD23057.
Vancouver Cankurtaran Kömürcü T. POTANSİYEL BİR FONKSİYONEL GIDA OLARAK FARKLI TURP (RAPHANUS SATIVUS) ÇEŞİTLERİNE AİT TOZLARIN KİMYASAL VE FONKSİYONEL ÖZELLİKLERİNİN DEĞERLENDİRİLMESİ. The Journal of Food. 2023;48(6):1185-98.
 Download Cover Image

by-nc.png

GIDA Dergisi Creative Commons Atıf-Gayri Ticari 4.0 (CC BY-NC 4.0) Uluslararası Lisansı ile lisanslanmıştır. 

GIDA / The Journal of FOOD is licensed under a Creative Commons Attribution-Non Commercial 4.0 International (CC BY-NC 4.0).

https://creativecommons.org/licenses/by-nc/4.0/