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Antioxidant Properties of Roasted Whole-Grain, Oilseed and Nut Snacks and Effect of Roasting Process on These Properties

Yıl 2019, Cilt: 17 Sayı: 2, 149 - 156, 02.09.2019
https://doi.org/10.24323/akademik-gida.612869

Öz

In this research, the antioxidant properties of unroasted
and roasted snacks such as hazelnut, pistachio, peanut, sunflower seed, pumpkin
seed, chickpea, corn and wheat were determined using Trolox® (6-hydroxy-2,5,7,8-tetramethylchromane-2-carboxylic
acid) equivalent antioxidant capacity (TEAC), ferric-reducing antioxidant power
(FRAP) and Folin-Ciocalteu
total phenolic methods, besides their acrylamide contents. Variations were detected
in the total antioxidant capacity (TAC) and total phenolic (TP) contents of
roasted snacks, which were obtained from at least four different processing
plants. Although antioxidant capacity tests produced different values for
snacks, a significant and positive correlation (r2=0.91, P<0.01)
was found between TEAC and FRAP results. Similarly, significant and positive correlations
were obtained between TP contents and TEAC (r2=0.91, P<0.01) and
FRAP (r2=0.94, P<0.01) values. Among snack foods, roasted sunflower
seed had the highest mean TAC and TP content (TEAC 46.6 µmol TE/g, FRAP 63.9
µmol TE/g and TP 1021.5 mg GAE/100
g), followed by roasted pistachio (TEAC 28.9 µmol TE/g, FRAP 22.3 µmol TE/g and
TP 530.5 mg GAE/100 g) and
roasted corn (TEAC 5.6 µmol TE/g, FRAP 10.6 µmol TE/g and TP 178.0 mg GAE/100 g). The TAC of
remaining snacks (TEAC 2.4-3.3 µmol TE/g, FRAP 2.9-5.7 µmol TE/g) and their TP
contents (37.2-265.1 mg GAE/100 g) were lower and somewhat comparable. The TAC
and TP contents of hazelnuts and peanuts decreased significantly (P<0.05)
upon roasting, while those of sunflower seed, pumpkin seed, corn and wheat were
influenced to a lesser extent. Acrylamide contents of roasted snacks were low
(<290.9 µg/kg).

Kaynakça

  • [1] Kaur, C., Kapoor, H.C. (2001). Antioxidants in fruits and vegetables-The millennium’s health. International Journal of Food Science and Technology, 36, 703-725.
  • [2] Pellegrini, N., Serafini, M., Colombi, B., Rio, D.D., Salvatore, S., Bianchi, M., Brighenti, F. (2003). Total antioxidant capacity of plant foods, beverages and oils consumed in Italy by three different in vitro assays. Journal of Nutrition, 133, 2812-2819.
  • [3] Lee, J., Koo, N., Min, D.B. (2004). Reactive oxygen species, aging, and antioxidative nutraceuticals. Comprehensive Reviews in Food Science and Food Safety, 3, 21-33.
  • [4] Willcox, J.K., Ash, S.L., Catignani, G.L. (2004). Antioxidants and prevention of chronic disease. Critical Reviews in Food Science and Nutrition, 44, 275-295.
  • [5] Miller, H.E., Rigelhof, F., Marquart, L., Prakash, A., Kanter, M. (2000). Antioxidant content of whole grain breakfast cereals, fruits and vegetables. Journal of American College of Nutrition, 19, 312S-319S.
  • [6] Kahlon, T.S.., Smith, G.E. (2004). Health benefits of grains, fruits, and vegetables and the USDA food guide pyramid. Cereal Foods World, 49, 288-291.
  • [7] Hall, C. (2001). Sources of natural antioxidants: Oilseeds, nuts, cereals, legumes, animal products and microbial sources. In: Antioxidants in Food - Practical Applications. Edited by J. Pokorny, N. Yanishlieva, M. Gordon, CRC Press, New York, NY, pp. 159-209.
  • [8] Alaşalvar, C., Karamac, M., Amarowicz, R., Shahidi F. (2006). Antioxidant and antiradical activities in extracts of hazelnut kernel (Corylus avellana L.) and hazelnut green leafy cover. Journal of Agricultural and Food Chemistry, 54, 4826-4832.
  • [9] Çağlar, A., Tomar, O., Vatansever, H., Ekmekçi, E. (2017). Antepfıstığı (Pistacia vera L.) ve insan sağlığı üzerine etkileri. Akademik Gıda, 15(4), 436-447.
  • [10] Karaosmanoğlu, H., Üstün, N.Ş. (2017). Organik ve konvansiyonel fındıkların (Corylus avellana L.) bazı fiziksel özellikleri. Akademik Gıda, 15(4), 377-385.
  • [11] Lee, K.G., Shibamoto T. (2002). Toxicology and antioxidant activities of non-enzymatic browning reaction products - Review. Food Reviews International, 18, 151-175.
  • [12] Şenyuva, H.Z., Gökmen, V. (2005). Survey of acrylamide in Turkish foods by an in-house validated LC-MS method. Food Additives and Contaminants, 22, 204-209.
  • [13] Ölmez, H., Tuncay, F., Özcan, N., Demirel, S. (2008). A survey of acrylamide levels in foods from the Turkish market. Journal of Food Composition and Analysis, 21, 564-568.
  • [14] Şensoy, I. (2014). A Review on the relationship between food structure, processing, and bioavailability. Critical Reviews in Food Science and Nutrition, 54, 902-909.
  • [15] Sayaslan, A., Akarçay, E., Tokatlı, M. (2016). Kavrulmuş mısır, buğday ve nohut (leblebi) çerezlerinin beslenme açısından önemli karbonhidrat fraksiyonları. Akademik Gıda, 14, 284-292.
  • [16] Köksel, H., Sivri, D., Scanlon, M.G., Bushuk, W. (1998). Comparison of physical properties of raw and roasted chickpeas (leblebi). Food Research International, 31, 659-665.
  • [17] Coşkuner, Y., Karababa, E. (2004). Leblebi, A roasted chickpea product as a traditional Turkish snack food. Food Reviews International, 20, 257-274.
  • [18] Yurttaş, H.C., Schafer, H.W., Warthesen, J.J. (2000). Antioxidant activity of nontocopherol hazelnut (Corylus ssp) phenolics. Journal of Food Science, 65, 276-280.
  • [19] Wu, X., Beecher, G.R., Holden, J.M., Haytowitz, D.B., Gebhardt, SE., Prior, R.L. (2004). Lipophilic and hydrophilic antioxidant capacities of common foods in the United States. Journal of Agricultural and Food Chemistry, 52, 4026-4037.
  • [20] Seeram, N.P., Zhang, Y., Henning, S.M., Lee, R., Niu, Y, Lin, G., Heber, D. (2006). Pistachio skin phenolics are destroyed by bleaching resulting in reduced antioxidative capacities. Journal of Agricultural and Food Chemistry, 54, 7036-7040.
  • [21] Wodd, J.A., Grusak, M.A. (2007). Nutritional value of chickpea. In: Chickpea Breeding and Management. Edited by S.S. Yadav, CAB International, New York, NY, pp. 101-142.
  • [22] Dykes, L., Rooney, L.W. (2007). Phenolic compounds in cereal grains and their health benefits. Cereal Foods World, 52, 105-111.
  • [23] Adom, K.K., Liu, R.H. (2002). Antioxidant activity of grains. Journal of Agricultural and Food Chemistry, 50, 6182-6187.
  • [24] Halvorsen, B.L., Holte, K, Myrhstad, M.C.W., Barikmo, I., Hvattum, E, Remberg, S.F., Wold, A.B., Hafner, K., Baugerod, H., Andersen, L.F., Moskaug, JQ., Jacobs, D.R., Blomhoff, R. (2002). A systematic screening of total antioxidants in dietary plants. Nutrient Requirements, 132, 461-471.
  • [25] Arcan, I., Yemenicioğlu, A. (2009). Antioxidant activity and phenolic content of fresh and dry nuts with or without the seed coat. Journal of Food Composition and Analysis, 22, 184-188.
  • [26] Jogihalli, P., Singh, L., Sharanagat, V.S. (2007). Effect of microwave roasting parameters on functional and antioxidant properties of chickpea (Cicer arietinum). LWT-Food Science and Technology, 79, 223-233.
  • [27] Krings, U., Berger, R.G. (2001). Antioxidant activity of some roasted foods. Food Chemistry, 72, 223-229.
  • [28] Oboh, G., Ademiluyi, A.O., Akindahunsi, A.A. (2010). The effect of roasting on the nutritional and antioxidant properties of yellow and white maize varieties. International Journal of Food Science and Technology, 45, 1236-1242.
  • [29] Singh, L., Varshney, J.G., Agarwal, T. (2016). Polycyclic aromatic hydrocarbons' formation and occurrence in processed food. Food Chemistry, 199, 768-781.
  • [30] Özdemir, M. (2001) Mathematical Analysis of Color Changes and Chemical Parameters of Roasted Hazelnuts. PhD Thesis. İstanbul Technical University, Institute of Science and Technology, Department of Food Engineering, Istanbul, Turkey.
  • [31] Saura-Calixto, F., Goni, I. (2006). Antioxidant capacity of the Spanish Mediterranean diet. Food Chemistry, 94, 442-447.
  • [32] Pellegrini, N., Re, R., Yang, M., Rice-Evans, C.A. (1999). Screening of dietary carotenoids and carotenoid-rich fruit extracts for antioxidant activities applying the 2, 2’-azobis (3-ethylenebenzothiazoline-6-sulfonic) acid radical cation decolorization assay. Methods in Enzymology, 299, 379-389.
  • [33] Benzie, I.F.F., Strain, J.J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay. Analytical Biochemistry, 239, 70-76.
  • [34] Singleton, V.L., Orthofer, R., Lamuela-Raventos, R.M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods in Enzymology, 299, 152-178.
  • [35] Cavalli, S., Maurer, R., Höfler, F. (2003). Fast Determination of Acrylamide in Food Samples. Dionex Application Note 409, Sunnyvale, CA.
  • [36] Orak, H.H., Karamac, M., Orak, A., Amarowicz, R. (2016). Antioxidant potential and phenolic compounds of some widely consumed Turkish white bean (Phaseolus vulgaris L.) varieties. Polish Journal of Food and Nutrition Sciences, 66, 253-260.
  • [37] Shahidi, F., Alaşalvar, C. (2004). Fındık ve Fındık Yan Ürünlerinde Fitokimyasal Maddeler ve Biyoaktif Bileşikler. Fındık Tanıtım Grubu Araştırma Sonuç Raporu, Ankara, Turkey. www.ftg.org.tr/files/downloads/findikta-fitokimyasal-maddeller-ve-bioaktifle.doc.
  • [38] Blomhoff, R., Carlsen, M.H., Andersen, L.F., Jacobs, Jr. D.R. (2006). Health benefits of nuts: Potential role of antioxidants. British Journal of Nutrition, 96, S52-S60.
  • [39] Kosinska, A., Karamac, M. (2006). Antioxidant capacity of roasted health-promoting products. Polish Journal of Food and Nutrition Sciences, 15/56, 193-198.
  • [40] Isanga, J., Zhang, G.N. (2007). Biologically active components and nutraceuticals in peanuts and related products: Review. Food Reviews International, 23, 123-140.
  • [41] Yu, J., Ahmedna, M., Goktepe, I., Dai, J. (2006). Peanut skin procyanidins: Composition and antioxidant activities as affected by processing. Journal of Food Composition and Analysis, 19, 364-371.
  • [42] Parry, J., Hao, Z.G., Luther, M., Su, L., Zhou, K.Q., Yu, L.L. (2006). Characterization of cold-pressed onion, parsley, cardamom, mullein, roasted pumpkin, and milk thistle seed oils. Journal of the American Oil Chemists Society, 83, 847-854.
  • [43] Arvanitoyannis, I.S., Dionisopoulou, N. (2014). Acrylamide: Formation, occurrence in food products, detection methods, and legislation. Critical Reviews in Food Science and Nutrition, 54, 708-733.
  • [44] Koh, B.K. (2006). Determination of acrylamide content of food products in Korea. Journal of the Science of Food and Agriculture, 86, 2587-2591.
  • [45] Ono, H., Chuda, Y., Ohnishi-Kameyama, M., Yada, H., Ishizaka, M., Kobayashi, H., Yoshida, M. (2003). Analysis of acrylamide by LC-MS/MS and GC-MS in processed Japanese foods. Food Additives and Contaminants, 20, 215-220.

Kavrulmuş Tüm Tane Çerez Gıdaların Antioksidan Özellikleri ve Kavurma İşleminin Etkileri

Yıl 2019, Cilt: 17 Sayı: 2, 149 - 156, 02.09.2019
https://doi.org/10.24323/akademik-gida.612869

Öz

Bu çalışmada, kavrulmamış (ham) ve
kavrulmuş fındık, Antep fıstığı, yer fıstığı, ayçiçeği çekirdeği, kabak
çekirdeği, nohut, mısır ve buğday çerezlerinin antioksidan özellikleri, Trolox®
(6-hidroksi-2,5,7,8-tetrametilkroman-2-karboksilik asit) eşdeğeri antioksidan
kapasite (TEAC), demir indirgeme antioksidan gücü (FRAP) ve Folin-Ciocalteu
toplam fenolik madde yöntemleri kullanılarak araştırılmıştır. Ayrıca, tahıl ve
baklagil esaslı çerezlerin akrilamid içerikleri de belirlenmiştir. Her biri en
az dört farklı işletmeden temin edilen kavrulmuş çerezlerin toplam antioksidan
kapasite (TAC) ve toplam fenolik madde (TP) içeriklerinde kaynaklarına göre
farklılıklar saptanmıştır. Antioksidan kapasite testleri (TEAC ve FRAP) farklı
rakamsal değerler vermekle birlikte, TEAC ve FRAP değerleri arasında önemli bir
korelasyon (r2=0.91, P<0.01) bulunmuştur. Çerezlerin toplam
fenolik madde (TP) içerikleri ile TEAC (r2=0.91, P<0.01) ve FRAP (r2=0.94,
P<0.01) değerleri arasında da önemli korelasyonlar tespit edilmiştir. Çerez
gıdalardan kavrulmuş ayçiçeği çekirdeği en yüksek TAC ve TP değerleri sağlamış
(TEAC 46.6 µmol TE/g, FRAP 63.9 µmol TE/g, TP 1021.5 mg GAE/100 g), bunu kavrulmuş Antep fıstığı (TEAC 28.9 µmol
TE/g, FRAP 22.3 µmol TE/g, TP 530.5 mg
GAE/100 g) ve kavrulmuş mısır (TEAC 5.6 µmol TE/g, FRAP 10.6 µmol TE/g, TP 178.0 mg GAE/100 g) takip etmiştir. Diğer
çerezlerin TAC (TEAC 2.4-3.3 µmol TE/g, FRAP 2.9-5.7 µmol TE/g) ve TP içerikleri
(37.2-265.1 mg GAE/100 g) daha düşük ve birbirleriyle benzer bulunmuştur.
Fındık ve yer fıstığının TAC ve TP içerikleri kavurma işlemiyle önemli oranda
(P<0.05) düşerken, ayçiçeği çekirdeği, kabak çekirdeği, mısır ve buğdayın
TAC ve TP içerikleri daha az etkilenmiştir. Çerez gıdaların akrilamid
içerikleri ise oldukça düşük (<290.9 µg/kg) düzeyde bulunmuştur. 

Kaynakça

  • [1] Kaur, C., Kapoor, H.C. (2001). Antioxidants in fruits and vegetables-The millennium’s health. International Journal of Food Science and Technology, 36, 703-725.
  • [2] Pellegrini, N., Serafini, M., Colombi, B., Rio, D.D., Salvatore, S., Bianchi, M., Brighenti, F. (2003). Total antioxidant capacity of plant foods, beverages and oils consumed in Italy by three different in vitro assays. Journal of Nutrition, 133, 2812-2819.
  • [3] Lee, J., Koo, N., Min, D.B. (2004). Reactive oxygen species, aging, and antioxidative nutraceuticals. Comprehensive Reviews in Food Science and Food Safety, 3, 21-33.
  • [4] Willcox, J.K., Ash, S.L., Catignani, G.L. (2004). Antioxidants and prevention of chronic disease. Critical Reviews in Food Science and Nutrition, 44, 275-295.
  • [5] Miller, H.E., Rigelhof, F., Marquart, L., Prakash, A., Kanter, M. (2000). Antioxidant content of whole grain breakfast cereals, fruits and vegetables. Journal of American College of Nutrition, 19, 312S-319S.
  • [6] Kahlon, T.S.., Smith, G.E. (2004). Health benefits of grains, fruits, and vegetables and the USDA food guide pyramid. Cereal Foods World, 49, 288-291.
  • [7] Hall, C. (2001). Sources of natural antioxidants: Oilseeds, nuts, cereals, legumes, animal products and microbial sources. In: Antioxidants in Food - Practical Applications. Edited by J. Pokorny, N. Yanishlieva, M. Gordon, CRC Press, New York, NY, pp. 159-209.
  • [8] Alaşalvar, C., Karamac, M., Amarowicz, R., Shahidi F. (2006). Antioxidant and antiradical activities in extracts of hazelnut kernel (Corylus avellana L.) and hazelnut green leafy cover. Journal of Agricultural and Food Chemistry, 54, 4826-4832.
  • [9] Çağlar, A., Tomar, O., Vatansever, H., Ekmekçi, E. (2017). Antepfıstığı (Pistacia vera L.) ve insan sağlığı üzerine etkileri. Akademik Gıda, 15(4), 436-447.
  • [10] Karaosmanoğlu, H., Üstün, N.Ş. (2017). Organik ve konvansiyonel fındıkların (Corylus avellana L.) bazı fiziksel özellikleri. Akademik Gıda, 15(4), 377-385.
  • [11] Lee, K.G., Shibamoto T. (2002). Toxicology and antioxidant activities of non-enzymatic browning reaction products - Review. Food Reviews International, 18, 151-175.
  • [12] Şenyuva, H.Z., Gökmen, V. (2005). Survey of acrylamide in Turkish foods by an in-house validated LC-MS method. Food Additives and Contaminants, 22, 204-209.
  • [13] Ölmez, H., Tuncay, F., Özcan, N., Demirel, S. (2008). A survey of acrylamide levels in foods from the Turkish market. Journal of Food Composition and Analysis, 21, 564-568.
  • [14] Şensoy, I. (2014). A Review on the relationship between food structure, processing, and bioavailability. Critical Reviews in Food Science and Nutrition, 54, 902-909.
  • [15] Sayaslan, A., Akarçay, E., Tokatlı, M. (2016). Kavrulmuş mısır, buğday ve nohut (leblebi) çerezlerinin beslenme açısından önemli karbonhidrat fraksiyonları. Akademik Gıda, 14, 284-292.
  • [16] Köksel, H., Sivri, D., Scanlon, M.G., Bushuk, W. (1998). Comparison of physical properties of raw and roasted chickpeas (leblebi). Food Research International, 31, 659-665.
  • [17] Coşkuner, Y., Karababa, E. (2004). Leblebi, A roasted chickpea product as a traditional Turkish snack food. Food Reviews International, 20, 257-274.
  • [18] Yurttaş, H.C., Schafer, H.W., Warthesen, J.J. (2000). Antioxidant activity of nontocopherol hazelnut (Corylus ssp) phenolics. Journal of Food Science, 65, 276-280.
  • [19] Wu, X., Beecher, G.R., Holden, J.M., Haytowitz, D.B., Gebhardt, SE., Prior, R.L. (2004). Lipophilic and hydrophilic antioxidant capacities of common foods in the United States. Journal of Agricultural and Food Chemistry, 52, 4026-4037.
  • [20] Seeram, N.P., Zhang, Y., Henning, S.M., Lee, R., Niu, Y, Lin, G., Heber, D. (2006). Pistachio skin phenolics are destroyed by bleaching resulting in reduced antioxidative capacities. Journal of Agricultural and Food Chemistry, 54, 7036-7040.
  • [21] Wodd, J.A., Grusak, M.A. (2007). Nutritional value of chickpea. In: Chickpea Breeding and Management. Edited by S.S. Yadav, CAB International, New York, NY, pp. 101-142.
  • [22] Dykes, L., Rooney, L.W. (2007). Phenolic compounds in cereal grains and their health benefits. Cereal Foods World, 52, 105-111.
  • [23] Adom, K.K., Liu, R.H. (2002). Antioxidant activity of grains. Journal of Agricultural and Food Chemistry, 50, 6182-6187.
  • [24] Halvorsen, B.L., Holte, K, Myrhstad, M.C.W., Barikmo, I., Hvattum, E, Remberg, S.F., Wold, A.B., Hafner, K., Baugerod, H., Andersen, L.F., Moskaug, JQ., Jacobs, D.R., Blomhoff, R. (2002). A systematic screening of total antioxidants in dietary plants. Nutrient Requirements, 132, 461-471.
  • [25] Arcan, I., Yemenicioğlu, A. (2009). Antioxidant activity and phenolic content of fresh and dry nuts with or without the seed coat. Journal of Food Composition and Analysis, 22, 184-188.
  • [26] Jogihalli, P., Singh, L., Sharanagat, V.S. (2007). Effect of microwave roasting parameters on functional and antioxidant properties of chickpea (Cicer arietinum). LWT-Food Science and Technology, 79, 223-233.
  • [27] Krings, U., Berger, R.G. (2001). Antioxidant activity of some roasted foods. Food Chemistry, 72, 223-229.
  • [28] Oboh, G., Ademiluyi, A.O., Akindahunsi, A.A. (2010). The effect of roasting on the nutritional and antioxidant properties of yellow and white maize varieties. International Journal of Food Science and Technology, 45, 1236-1242.
  • [29] Singh, L., Varshney, J.G., Agarwal, T. (2016). Polycyclic aromatic hydrocarbons' formation and occurrence in processed food. Food Chemistry, 199, 768-781.
  • [30] Özdemir, M. (2001) Mathematical Analysis of Color Changes and Chemical Parameters of Roasted Hazelnuts. PhD Thesis. İstanbul Technical University, Institute of Science and Technology, Department of Food Engineering, Istanbul, Turkey.
  • [31] Saura-Calixto, F., Goni, I. (2006). Antioxidant capacity of the Spanish Mediterranean diet. Food Chemistry, 94, 442-447.
  • [32] Pellegrini, N., Re, R., Yang, M., Rice-Evans, C.A. (1999). Screening of dietary carotenoids and carotenoid-rich fruit extracts for antioxidant activities applying the 2, 2’-azobis (3-ethylenebenzothiazoline-6-sulfonic) acid radical cation decolorization assay. Methods in Enzymology, 299, 379-389.
  • [33] Benzie, I.F.F., Strain, J.J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay. Analytical Biochemistry, 239, 70-76.
  • [34] Singleton, V.L., Orthofer, R., Lamuela-Raventos, R.M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods in Enzymology, 299, 152-178.
  • [35] Cavalli, S., Maurer, R., Höfler, F. (2003). Fast Determination of Acrylamide in Food Samples. Dionex Application Note 409, Sunnyvale, CA.
  • [36] Orak, H.H., Karamac, M., Orak, A., Amarowicz, R. (2016). Antioxidant potential and phenolic compounds of some widely consumed Turkish white bean (Phaseolus vulgaris L.) varieties. Polish Journal of Food and Nutrition Sciences, 66, 253-260.
  • [37] Shahidi, F., Alaşalvar, C. (2004). Fındık ve Fındık Yan Ürünlerinde Fitokimyasal Maddeler ve Biyoaktif Bileşikler. Fındık Tanıtım Grubu Araştırma Sonuç Raporu, Ankara, Turkey. www.ftg.org.tr/files/downloads/findikta-fitokimyasal-maddeller-ve-bioaktifle.doc.
  • [38] Blomhoff, R., Carlsen, M.H., Andersen, L.F., Jacobs, Jr. D.R. (2006). Health benefits of nuts: Potential role of antioxidants. British Journal of Nutrition, 96, S52-S60.
  • [39] Kosinska, A., Karamac, M. (2006). Antioxidant capacity of roasted health-promoting products. Polish Journal of Food and Nutrition Sciences, 15/56, 193-198.
  • [40] Isanga, J., Zhang, G.N. (2007). Biologically active components and nutraceuticals in peanuts and related products: Review. Food Reviews International, 23, 123-140.
  • [41] Yu, J., Ahmedna, M., Goktepe, I., Dai, J. (2006). Peanut skin procyanidins: Composition and antioxidant activities as affected by processing. Journal of Food Composition and Analysis, 19, 364-371.
  • [42] Parry, J., Hao, Z.G., Luther, M., Su, L., Zhou, K.Q., Yu, L.L. (2006). Characterization of cold-pressed onion, parsley, cardamom, mullein, roasted pumpkin, and milk thistle seed oils. Journal of the American Oil Chemists Society, 83, 847-854.
  • [43] Arvanitoyannis, I.S., Dionisopoulou, N. (2014). Acrylamide: Formation, occurrence in food products, detection methods, and legislation. Critical Reviews in Food Science and Nutrition, 54, 708-733.
  • [44] Koh, B.K. (2006). Determination of acrylamide content of food products in Korea. Journal of the Science of Food and Agriculture, 86, 2587-2591.
  • [45] Ono, H., Chuda, Y., Ohnishi-Kameyama, M., Yada, H., Ishizaka, M., Kobayashi, H., Yoshida, M. (2003). Analysis of acrylamide by LC-MS/MS and GC-MS in processed Japanese foods. Food Additives and Contaminants, 20, 215-220.
Toplam 45 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Bölüm Araştırma Makaleleri
Yazarlar

Aysun Oğuz Bu kişi benim 0000-0001-8376-5313

Abdulvahit Sayaslan 0000-0001-7161-1552

Yayımlanma Tarihi 2 Eylül 2019
Gönderilme Tarihi 21 Mart 2018
Yayımlandığı Sayı Yıl 2019 Cilt: 17 Sayı: 2

Kaynak Göster

APA Oğuz, A., & Sayaslan, A. (2019). Antioxidant Properties of Roasted Whole-Grain, Oilseed and Nut Snacks and Effect of Roasting Process on These Properties. Akademik Gıda, 17(2), 149-156. https://doi.org/10.24323/akademik-gida.612869
AMA Oğuz A, Sayaslan A. Antioxidant Properties of Roasted Whole-Grain, Oilseed and Nut Snacks and Effect of Roasting Process on These Properties. Akademik Gıda. Eylül 2019;17(2):149-156. doi:10.24323/akademik-gida.612869
Chicago Oğuz, Aysun, ve Abdulvahit Sayaslan. “Antioxidant Properties of Roasted Whole-Grain, Oilseed and Nut Snacks and Effect of Roasting Process on These Properties”. Akademik Gıda 17, sy. 2 (Eylül 2019): 149-56. https://doi.org/10.24323/akademik-gida.612869.
EndNote Oğuz A, Sayaslan A (01 Eylül 2019) Antioxidant Properties of Roasted Whole-Grain, Oilseed and Nut Snacks and Effect of Roasting Process on These Properties. Akademik Gıda 17 2 149–156.
IEEE A. Oğuz ve A. Sayaslan, “Antioxidant Properties of Roasted Whole-Grain, Oilseed and Nut Snacks and Effect of Roasting Process on These Properties”, Akademik Gıda, c. 17, sy. 2, ss. 149–156, 2019, doi: 10.24323/akademik-gida.612869.
ISNAD Oğuz, Aysun - Sayaslan, Abdulvahit. “Antioxidant Properties of Roasted Whole-Grain, Oilseed and Nut Snacks and Effect of Roasting Process on These Properties”. Akademik Gıda 17/2 (Eylül 2019), 149-156. https://doi.org/10.24323/akademik-gida.612869.
JAMA Oğuz A, Sayaslan A. Antioxidant Properties of Roasted Whole-Grain, Oilseed and Nut Snacks and Effect of Roasting Process on These Properties. Akademik Gıda. 2019;17:149–156.
MLA Oğuz, Aysun ve Abdulvahit Sayaslan. “Antioxidant Properties of Roasted Whole-Grain, Oilseed and Nut Snacks and Effect of Roasting Process on These Properties”. Akademik Gıda, c. 17, sy. 2, 2019, ss. 149-56, doi:10.24323/akademik-gida.612869.
Vancouver Oğuz A, Sayaslan A. Antioxidant Properties of Roasted Whole-Grain, Oilseed and Nut Snacks and Effect of Roasting Process on These Properties. Akademik Gıda. 2019;17(2):149-56.

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