Derleme
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Fonksiyonel Gıda Bileşenlerinin Tespit Edilmesinde Enstrümental Analiz Tekniklerinin Önemi

Yıl 2021, Sayı: 28, 251 - 258, 30.11.2021

Pınar Ankaralıgil Buket Güneşer

https://doi.org/10.31590/ejosat.995395

Öz

Fonksiyonel gıda terimi, vücudumuzun ihtiyaç duyduğu temel besin öğelerine ilave olarak tüketildiğinde bedensel ve zihinsel sağlığa olumlu etkilerinin olduğu bilimsel olarak kanıtlanan öğeleri de içeren gıdaları ifade etmektedir. Günümüzde, salgınların giderek artması ve günlük diyetimizde tercih ettiğimiz besinlerin bütüncül sağlık durumunu etkilemesi nedeniyle, fonksiyonel bileşenleri içeren yenilebilir veya içilebilir tüm ürünlerin tüketimine olan talep artmaya devam etmektedir. Bununla birlikte, fonksiyonel ürünlerin farklı yaştaki tüketiciler için uygun olmayabileceği ve bazı olası hastalıkların fonksiyonel bileşenler tarafından tetiklenebileceği de unutulmamalıdır.

Bu derleme çalışmasında, fonksiyonel gıda bileşenlerin tespit edilmesinde kullanılan enstrümental analiz teknikleri üzerinde durulmuştur. Spektroskopi, kromatografi, kütle spektrometresi ve ayrıca kombine tekniklerin gıdalardaki fonksiyonel bileşenlerin tespitinde en çok kullanılan enstrümental analiz teknikleri olduğu sonucuna varılmıştır.

Anahtar Kelimeler

fonksiyonel gıda enstrümental analiz spektroskopi kromatografi kütle spektrometresi

Kaynakça

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  • Argyri, A. A., Jarvis, R. M., Wedge, D., Xu, Y., Panagou, E. Z., Goodacre, R. & Nychas, G. J. E. (2013). A comparison of Raman and FT-IR spectroscopy for the prediction of meat spoilage. Food Control, 29(2), 461-470, doi: 10.1016/j.foodcont.2012.05.040.
  • Ashwini, A., Ramya, H. N., Ramkumar, C., Reddy, K. R., Kulvarni, R. V., Abinaya, V., Naveen, S. & Raghu, A. V. (2019). Reactive mechanism and the applications of bioactive prebiotics for human health: Review. J. Microbiol. Meth., 159, 128-137, doi: 10.1016/j.mimet.2019.02.019.
  • Ballesteros-Vivas, D., Álvarez-Rivera, G., Ibánez, E., Parada-Alfonso, F. & Cifuentes, A. (2019). A multi-analytical platform based on pressurized-liquid extraction, in vitro assays and liquid chromatography/gas chromatography coupled to high resolution mass spectrometry for food by-products valorisation. Part 2: Characterization of bioactive compounds from goldenberry (Physalis peruviana L.) calyx extracts using hyphenated techniques. J. Chromatogr. A, 1584, 144-154, doi: 10.1016/j.chroma.2018.11.054.
  • Berktaş, S. & Çam, M. (2020). İğde (Elaeagnus angustifolia L.) meyve ve yapraklarının antioksidan ve antidiyabetik özellikleri. Akademik Gıda, 18(3), 270-278, doi: 10.24323/akademik-gida.818125.
  • Bondonno, N. P., Lewis, J. R., Blekkenhorst, L. C., Bondonno, C. P., Shin, J. H. C., Croft, K. D., Woodman, R. J., Wong, G., Lim, W. H., Gopinath, B., Flood, V. M., Russell, J., Mitchell, P. & Hodgson, J. M. (2020). Association of flavonoids and flavonoid-rich foods with all-cause mortality: The Blue Mountains Eye Study. Clin. Nutr., 39(1), 141-150, doi: 10.1016/j.clnu.2019.01.004.
  • Bruulsema, T.W. (2020). Functional Food Components: A Role for Mineral Nutrients?, 21.12.2020 tarihinde Better Crops sitesi http://www.ipni.net/publication/bettercrops.nsf/0/00D32CD0F2B5528F852579800081FD1B/$FILE/Better%20Crops%202000-2%20p04.pdf adresinden alındı.
  • Chirayil, C. J., Abraham, J., Mishra, R. K., George, S. C. & Thomas, S. (2017). Chapter 1 - Instrumental Techniques For The Characterization of Nanoparticles, In S. Thomas, R. Thomas, A. K. Zachariah & R. Mishra (Eds.), Thermal and Rheological Measurement Techniques for Nanomaterials Characterization (pp. 1-36), Elsevier, doi: 10.1016/B978-0-323-46139-9.00001-3.
  • Cortés-Herrera, C., Artavia, G., Leiva, A. & Granados-Chinchilla, F. (2018). Liquid chromatography analysis of common nutritional components, in feed and food. Foods, 8(1), 1, doi: 10.3390/foods8010001.
  • Das, A. B., Goud, V. V. & Das, C. (2019). Phenolic Compounds of Functional Ingredients in Beverages. Value-Added Ingredients and Enrichments of Beverages, In A. M. Grumezescu & A. M. Holban (Eds.), ser. The Science of Beverages vol. 14 (pp. 285-323), Woodhead Publishing.
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  • Desai, S., Tatke, P., Mane, T. & Gabhe, S. (2021). Isolation, characterization and quantitative HPLC-DAD analysis of components of charantin from fruits of Momordica charantia. Food Chem., 345, 128717, doi: 10.1016/j.foodchem.2020.128717.
  • Esfandiari, A., Saei, A., McKenzie, M. J., Matich, A. J., Babalar, M. & Hunter, D. A. (2017). Preferentially enhancing anti-cancer isothiocyanates over glucosinolates in broccoli sprouts: How NaCl and salicylic acid affect their formation. Plant Physiol. Biochem., 115, 343-353, doi: 10.1016/j.plaphy.2017.04.003.
  • Feng, T., Sun, M., Song, S., Zhuang, H. & Yao, L. (2019). Gas Chromatography for Food Quality Evaluation. In J. Zhong & X. Wang (Eds.), Evaluation Technologies for Food Quality (pp. 219-265), Woodhead Publishing.
  • Functional Food Center. Definition of functional food. 21.12.2020 tarihinde Functional Food Center Inc. sitesi https://www.functionalfoodscenter.net/ adresinden alındı.
  • Gibson, G. R., Hutkins, R., Sanders, M. E., Prescott, S. L., Reimer, R. A., Salminen, S. J., Scott, K., Stanton, C., Swanson, K. S., Cani, P. D., Verbeke, K. & Reid, G. (2017). The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of prebiotics. Nat. Rev. Gastroenterol. Hepatol., 14, 491-502, doi: 10.1038/nrgastro.2017.75.
  • Guiné, R., Lima M. J. & Barroca, M. J. (2009). Role and health benefits of different functional food components. Revista Millenium, 37(14).
  • Gupta, R., Bhatt, L. K. & Momin, M. (2019). Potent antitumor activity of Laccaic acid and Phenethyl isothiocyanate combination in colorectal cancer via dual inhibition of DNA methyltransferase-1 and Histone deacetylase-1. Toxicol. Appl. Pharmacol., 377, 114631, doi: 10.1016/j.taap.2019.114631.
  • Hara, R., Ishigaki, M., Kitahama, Y., Ozaki, Y. & Genkawa, T. (2018). Excitation wavelength selection for quantitative analysis of carotenoids in tomatoes using Raman spectroscopy. Food Chem., 258, 308-313, doi: 10.1016/j.foodchem.2018.03.089.
  • Hassoun, A., Sahar, A., Lakhal, L. & Aït-Kaddour, A. (2019). Fluorescence spectroscopy as a rapid and non-destructive method for monitoring quality and authenticity of fish and meat products: Impact of different preservation conditions. LWT – Food Sci. Technol., 103, 279-292, doi: 10.1016/j.lwt.2019.01.021.
  • Karoui, R. & Blecker, C. (2010). Fluorescence spectroscopy measurement for quality assessment of food systems—a review. Food Bioproc. Tech., 4, 364-386, doi: 10.1007/s11947-010-0370-0.
  • Kılıç, G. B. & Karahan, A. G. (2010). Fourier dönüşümlü kızılötesi (FTIR) spektroskopisi ve laktik asit bakterilerinin tanısında kullanılması. Gıda, 35(6), 445-452.
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  • Lee, H., Cho, B. K., Kim, M. S., Lee, W. H., Tewari, J., Bae, H., Sohne, S. I. & Chif, H. Y. (2013). Prediction of crude protein and oil content of soybeans using Raman spectroscopy. Sensor. Actuat. B-Chem., 185, 694-700, doi: 10.1016/j.snb.2013.04.103.
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The Importance of Instrumental Analysis Techniques in the Determination of Functional Food Components

Yıl 2021, Sayı: 28, 251 - 258, 30.11.2021

Pınar Ankaralıgil Buket Güneşer

https://doi.org/10.31590/ejosat.995395

Öz

Functional food defined as foods contained that have been scientifically proven to their positive effects on physical and mental health, beyond adequate essential nutrients the our body needs. Nowadays, consumer demand for all edible or drinkable products containing functional ingredients continues to increase due to the increasig epidemics and the importance of a holistic health approach.
In addition, it should be kept in mind that all functional products may not be suitable for consumers of different age groups, and some possible diseases may be triggered by functional ingredients.

This review study focused on the instrumental analysis techniques used in identification of functional food components It was concluded that spectroscopy, chromatography, mass spectrometry and also combined/hybrid techniques are the most used instrumental analysis techniques in the detection of functional components in foods.

Anahtar Kelimeler

Functional food Instrumental analysis Spectroscopy Chromatography Mass spectrometry

Kaynakça

  • Acton, Q. A. Ed., (2013). Silicones-Advances in Research and Application, Atlanta: Scholarly Editions.
  • Agatonovic-Kustrin, S., Doyle, E., Gegechkori, V. & Morton, D. W. (2020). High-performance thin-layer chromatography linked with (bio) assays and FTIR-ATR spectroscopy as a method for discovery and quantification of bioactive components in native Australian plants. J. Pharm. Biomed. Anal., 184(2), 113208, doi: 10.1016/j.jpba.2020.113208.
  • Argyri, A. A., Jarvis, R. M., Wedge, D., Xu, Y., Panagou, E. Z., Goodacre, R. & Nychas, G. J. E. (2013). A comparison of Raman and FT-IR spectroscopy for the prediction of meat spoilage. Food Control, 29(2), 461-470, doi: 10.1016/j.foodcont.2012.05.040.
  • Ashwini, A., Ramya, H. N., Ramkumar, C., Reddy, K. R., Kulvarni, R. V., Abinaya, V., Naveen, S. & Raghu, A. V. (2019). Reactive mechanism and the applications of bioactive prebiotics for human health: Review. J. Microbiol. Meth., 159, 128-137, doi: 10.1016/j.mimet.2019.02.019.
  • Ballesteros-Vivas, D., Álvarez-Rivera, G., Ibánez, E., Parada-Alfonso, F. & Cifuentes, A. (2019). A multi-analytical platform based on pressurized-liquid extraction, in vitro assays and liquid chromatography/gas chromatography coupled to high resolution mass spectrometry for food by-products valorisation. Part 2: Characterization of bioactive compounds from goldenberry (Physalis peruviana L.) calyx extracts using hyphenated techniques. J. Chromatogr. A, 1584, 144-154, doi: 10.1016/j.chroma.2018.11.054.
  • Berktaş, S. & Çam, M. (2020). İğde (Elaeagnus angustifolia L.) meyve ve yapraklarının antioksidan ve antidiyabetik özellikleri. Akademik Gıda, 18(3), 270-278, doi: 10.24323/akademik-gida.818125.
  • Bondonno, N. P., Lewis, J. R., Blekkenhorst, L. C., Bondonno, C. P., Shin, J. H. C., Croft, K. D., Woodman, R. J., Wong, G., Lim, W. H., Gopinath, B., Flood, V. M., Russell, J., Mitchell, P. & Hodgson, J. M. (2020). Association of flavonoids and flavonoid-rich foods with all-cause mortality: The Blue Mountains Eye Study. Clin. Nutr., 39(1), 141-150, doi: 10.1016/j.clnu.2019.01.004.
  • Bruulsema, T.W. (2020). Functional Food Components: A Role for Mineral Nutrients?, 21.12.2020 tarihinde Better Crops sitesi http://www.ipni.net/publication/bettercrops.nsf/0/00D32CD0F2B5528F852579800081FD1B/$FILE/Better%20Crops%202000-2%20p04.pdf adresinden alındı.
  • Chirayil, C. J., Abraham, J., Mishra, R. K., George, S. C. & Thomas, S. (2017). Chapter 1 - Instrumental Techniques For The Characterization of Nanoparticles, In S. Thomas, R. Thomas, A. K. Zachariah & R. Mishra (Eds.), Thermal and Rheological Measurement Techniques for Nanomaterials Characterization (pp. 1-36), Elsevier, doi: 10.1016/B978-0-323-46139-9.00001-3.
  • Cortés-Herrera, C., Artavia, G., Leiva, A. & Granados-Chinchilla, F. (2018). Liquid chromatography analysis of common nutritional components, in feed and food. Foods, 8(1), 1, doi: 10.3390/foods8010001.
  • Das, A. B., Goud, V. V. & Das, C. (2019). Phenolic Compounds of Functional Ingredients in Beverages. Value-Added Ingredients and Enrichments of Beverages, In A. M. Grumezescu & A. M. Holban (Eds.), ser. The Science of Beverages vol. 14 (pp. 285-323), Woodhead Publishing.
  • Deepak (2015). What are the benefits offered by Modern Analytical Instrumental methods over non-instrumental methods?, 21.12.2020 tarihinde lab-training.com sitesi https://lab-training.com/2015/03/10/what-are-the-benefits-offered-by-modern-analytical-instrumental-methods-over-non-instrumental-methods/ adresinden alındı.
  • Desai, S., Tatke, P., Mane, T. & Gabhe, S. (2021). Isolation, characterization and quantitative HPLC-DAD analysis of components of charantin from fruits of Momordica charantia. Food Chem., 345, 128717, doi: 10.1016/j.foodchem.2020.128717.
  • Esfandiari, A., Saei, A., McKenzie, M. J., Matich, A. J., Babalar, M. & Hunter, D. A. (2017). Preferentially enhancing anti-cancer isothiocyanates over glucosinolates in broccoli sprouts: How NaCl and salicylic acid affect their formation. Plant Physiol. Biochem., 115, 343-353, doi: 10.1016/j.plaphy.2017.04.003.
  • Feng, T., Sun, M., Song, S., Zhuang, H. & Yao, L. (2019). Gas Chromatography for Food Quality Evaluation. In J. Zhong & X. Wang (Eds.), Evaluation Technologies for Food Quality (pp. 219-265), Woodhead Publishing.
  • Functional Food Center. Definition of functional food. 21.12.2020 tarihinde Functional Food Center Inc. sitesi https://www.functionalfoodscenter.net/ adresinden alındı.
  • Gibson, G. R., Hutkins, R., Sanders, M. E., Prescott, S. L., Reimer, R. A., Salminen, S. J., Scott, K., Stanton, C., Swanson, K. S., Cani, P. D., Verbeke, K. & Reid, G. (2017). The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of prebiotics. Nat. Rev. Gastroenterol. Hepatol., 14, 491-502, doi: 10.1038/nrgastro.2017.75.
  • Guiné, R., Lima M. J. & Barroca, M. J. (2009). Role and health benefits of different functional food components. Revista Millenium, 37(14).
  • Gupta, R., Bhatt, L. K. & Momin, M. (2019). Potent antitumor activity of Laccaic acid and Phenethyl isothiocyanate combination in colorectal cancer via dual inhibition of DNA methyltransferase-1 and Histone deacetylase-1. Toxicol. Appl. Pharmacol., 377, 114631, doi: 10.1016/j.taap.2019.114631.
  • Hara, R., Ishigaki, M., Kitahama, Y., Ozaki, Y. & Genkawa, T. (2018). Excitation wavelength selection for quantitative analysis of carotenoids in tomatoes using Raman spectroscopy. Food Chem., 258, 308-313, doi: 10.1016/j.foodchem.2018.03.089.
  • Hassoun, A., Sahar, A., Lakhal, L. & Aït-Kaddour, A. (2019). Fluorescence spectroscopy as a rapid and non-destructive method for monitoring quality and authenticity of fish and meat products: Impact of different preservation conditions. LWT – Food Sci. Technol., 103, 279-292, doi: 10.1016/j.lwt.2019.01.021.
  • Karoui, R. & Blecker, C. (2010). Fluorescence spectroscopy measurement for quality assessment of food systems—a review. Food Bioproc. Tech., 4, 364-386, doi: 10.1007/s11947-010-0370-0.
  • Kılıç, G. B. & Karahan, A. G. (2010). Fourier dönüşümlü kızılötesi (FTIR) spektroskopisi ve laktik asit bakterilerinin tanısında kullanılması. Gıda, 35(6), 445-452.
  • Lange, K. W. (2020). Omega-3 fatty acids and mental health. Global Health Journal, 4(1), 18-30, doi: 10.1016/j.glohj.2020.01.004.
  • Lee, H., Cho, B. K., Kim, M. S., Lee, W. H., Tewari, J., Bae, H., Sohne, S. I. & Chif, H. Y. (2013). Prediction of crude protein and oil content of soybeans using Raman spectroscopy. Sensor. Actuat. B-Chem., 185, 694-700, doi: 10.1016/j.snb.2013.04.103.
  • Lee, M. S. (Ed.) (2012). Mass Spectrometry Handbook, Hoboken: John Wiley & Sons, Inc.
  • Lin, H., Bean, S. R., Tilley, M., Peiris, K. H. S. & Brabec, D. (2021). Qualitative and quantitative analysis of sorghum grain composition including protein and tannins using ATR-FTIR spectroscopy. Food Anal Methods, 14(2), 268-279, doi: 10.1007/s12161-020-01874-5.
  • Liu, Y. & Nair, M. G. (2010). Non-pungent functional food components in the water extracts of hot peppers. Food Chem., 122(3), 731-736, doi: 10.1016/J.FOODCHEM.2010.03.045.
  • Ljubicic, M., Saric, M. M., Rumbak, I., Baric, I. C., Komes, D. Satalic, Z. & Guiné, R. P. F. (2017). Knowledge about dietary fibre and its health benefits: A cross-sectional survey of 2536 residents from across Croatia. Med. Hypotheses, 105, 25-31, doi: 10.1016/j.mehy.2017.06.019.
  • Lucarini, M., Durazzo, A., del Pulgar, S., Gabrielli, P. & Lombardi-Boccia, G. (2018). Determination of fatty acid content in meat and meat products: The FTIRATR approach. Food Chem., 267, 223-230, doi: 10.1016/j.foodchem.2017.11.042.
  • Lucci, P., Saurina, J. & Núñez, O. (2017). Trends in LC-MS and LC-HRMS analysis and characterization of polyphenols in food. Trends Anal. Chem., 88, 1-24, doi: 10.1016/j.trac.2016.12.006.
  • Makita, C., Chimuka, L., Steenkamp, P., Cukrowska, E. & Madala, E. (2016). Comparative analyses of flavonoid content in Moringa oleifera and Moringa ovalifolia with the aid of UHPLC-qTOF-MS fingerprinting. S. Afr. J. Bot., 105, 116-122, doi: 10.1016/j.sajb.2015.12.007.
  • Nair, M. S., Amalaradjou, M. A. & Venkitanarayanan, K. (2017). Chapter one – Antivirulence properties in combating microbial pathogenesis. Adv. Appl.Microbiol., 98, 1-29, doi: 10.1016/bs.aambs.2016.12.001.
  • Nawrocka, A. & Lamorska, J. (2013). Determination of Food Quality by Using Spectroscopic Methods, In S. Grundas & A. Stepniewski (Eds.), Advances in Agrophysical Research (pp. 347-367), Rijeka: InTech, doi: 10.5772/52722.
  • Otles, S. & Hazalyurt, V. H. (2015). Instrumental Food Analysis, In P.C.K. Cheung & B.M. Mehta (Eds.), Handbook of Food Chemistry (pp. 151-164), Berlin, Springer, doi: 10.1007/978-3-642-41609-5_18-1.
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  • Perez-Palacios, T., Solomando, J. C., Ruiz-Carrascal, J. & Antequera, T. (2021). Improvements in the methodology for fatty acids analysis in meat products: one-stage transmethylation and fast-GC method. Food Chem., 130995, In Press.
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  • Tsai, J. Y., Tsai, S. H. & Wu, C. C. (2019). The chemopreventive isothiocyanate sulforaphane reduces anoikis resistance and anchorage-independent growth in non-small cell human lung cancer cells. Toxicol. Appl. Pharmacol., 362(1), 116-124, doi: 10.1016/j.taap.2018.10.020.
  • Wixom, R. L., Gehrke, C. W., Berezkin, V. G. & Janak, J. (2011). Chromatography – A New Discipline of Science, In R.L. Wixom & C.W. Gehrke (Eds.), Chromatography: A Science of Discovery (pp. 1-13), New Jersey: John Wiley & Sons, Inc., doi: 10.1002/9780470555729.ch1.
  • Ying, H., Liu, J. & Du, Q. (2014). Analysis and determination of oestrogen-active compounds in fructus amomi by the combination of high-speed counter-current chromatography and high performance liquid chromatography. J.Chromatogr B Analyt. Technol. Biomed. Life Sci., 958, 36-42, doi: 10.1016/j.jchromb.2014.03.006.
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  • Yuan, G., Liu, Y., Liu, G., Wei, L., Wen, Y., Huang, S., Guo, Y., Zou, F. & Cheng, J. (2019). Associations between semen phytoestrogens concentrations and semen quality in Chinese men. Environ. Int., 129, 136-144, doi: 10.1016/j.envint.2019.04.076.
  • Zhu, X., Ouyang, W., Lan, Y., Xiao, H., Tang, L., Liu, G., Feng, K., Zhang, L., Song, M. & Cao, Y. (2020). Anti-hyperglycemic and liver protective effects of flavonoids from Psidium guajava L. (guava) leaf in diabetic mice. Food Biosci., 35, 100574, doi: 10.1016/j.fbio.2020.100574.
Toplam 53 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Mühendislik
Bölüm Makaleler
Yazarlar

Pınar Ankaralıgil Bu kişi benim 0000-0001-6377-5303

Buket Güneşer 0000-0003-2197-5504

Yayımlanma Tarihi 30 Kasım 2021
Yayımlandığı Sayı Yıl 2021 Sayı: 28

Kaynak Göster

APA Ankaralıgil, P., & Güneşer, B. (2021). Fonksiyonel Gıda Bileşenlerinin Tespit Edilmesinde Enstrümental Analiz Tekniklerinin Önemi. Avrupa Bilim Ve Teknoloji Dergisi(28), 251-258. https://doi.org/10.31590/ejosat.995395
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