Araştırma Makalesi
ÇEŞİTLİ FIRINCILIK ÜRÜNLERİNİN HİDROKSİMETİLFURFURAL İÇERİĞİ, ANTİOKSİDAN AKTİVİTESİ VE KOLORİMETRİK ÖZELLİKLERİ ARASINDAKİ İLİŞKİLER
Öz
Çalışmanın amacı çeşitli fırıncılık ürünlerinin
hidroksimetilfurfural (HMF) içeriği, antioksidan aktivite ve renk özellikleri (L*,
a*, b* ve 100-L*) arasındaki
ilişkinin araştırılmasıdır. Bu amaçla, on sekiz fırıncılık ürünü, ürün
formülasyonuna ve işleme koşullarına göre ekmek, çörek, bisküvi ve kraker
olarak dört gruba ayrılmış ve özellikleri incelenmiştir. Sonuçlar istatistiksel
olarak değerlendirilmiştir. Fırıncılık ürünlerinin ürün formülasyonu ve işlenme
koşullarının, HMF, renk özellikleri ve antioksidan aktivite üzerinde etkili
olduğu tespit edilmiştir. HMF ve antioksidan aktivite arasında korelasyon
bulunamamasına rağmen, HMF ve 100-L * arasındaki korelasyon
istatistiksel olarak anlamlı bulunmuştur (p <0.05). Örneklerin HMF
değerleri 2.59 ve 165.28 mg/kg, esmerleşme indeksleri (100-L*) ise 23.1
ile 42.9 arasında değişim göstermiştir. Çalışma sonucu “esmerleşme indeksi
(100-L*) değerinin, esmerleşme reaksiyonu ve HMF oluşumunun kantitatif
tespitinde indirekt bir yaklaşım olarak kullanılabileceği tespit edilmiştir.
Anahtar Kelimeler
Fırıncılık ürünleri Maillard reaksiyonu Antioksidan aktivite HMF
Kaynakça
- Aitameur, L., Mathieu, O., Lalanne, V., Trystram, G., Birlouez-Aragon, I. (2000). Comparison of the effects of sucrose and hexose on furfural formation and browning in cookies baked at different temperatures. Food Chem, 101: 1407–1416.
- Anonymous. (2000). Turkish Food Codex, Honey regulation, 24208, Regulation No: 2000/ 39 (in Turkish)
- Banu, I., Vasilean, I., Aprodu, I. (2010). Effect of Lactic Fermentation on Antioxidant Capacity of Rye Sourdough and Bread. Food Sci Technol Res, 16: 571 – 576.
- Beta, T., Nam, S., Dexter, J.E., Sapirstein, H.D. (2005). Phenolic Content and Antioxidant Activity of Pearled Wheat and Roller-Milled Fractions. Cereal Chem, 82: 390-393.
- Borrelli, R.C., Mennella, C., Barba, F., Russo, M., Russo, G.L., Krome, K., Erbersdobler, H.F., Faist, V., Fogliano, V. (2003). Characterization of colored compounds obtained by enzymatic extraction of bakery products. Food Chem Toxicol, 41: 1367-1374
- Brandt, M.J. (2006). Bedeutung von Rohwarenkomponenten. In: Brandt, M.J., Gänzle, M.G. (Eds.), Handbuch Sauerteig. Behr’s Verlag, Hamburg, pp. 41-56.
- Capuano, E., Ferrigno, A., Acampa, I., Serpen, A., Acar, Ö.C., Gokmen, V., Fogliano, V. (2009). Effect of flour type on Maillard reaction and acrylamide formation during toasting of bread crisp model systems and mitigation strategies. Food Res Int, 42: 1295–1302.
- Carmelina, A., Suma, C.A., Calle, B., Brohee, M., Stadler, R.H., Anklam, E.(2007). Impact of the roasting degree of coffee on the in vitro radical scavenging capacity and content of acrylamide. LWT- Food Sci Technol, 40: 1849-1854.
- Chevalier, F., Chobert, J.M., Genot, C., Haertle, T. (2001). Scavenging of free radicals, antimicrobial,and cytotoxic activities of the maillard reaction products of β-lactoglobulin glycated with several sugars. J Agric Food Chem, 49: 5031-5038.
- Fennema, O.R. (1996). Food Chemistry (3rd ed.). New York, Marcel Dekker
- Fernandez-Artigas, P., Guerra-Hernandez, E., Garcõa-Villanova, B. (1999). Browning indicators in model systems and baby cereals. J Agric Food Chem, 47: 2872-2878.
- González-Mateo S, González-San José ML, Muñiz P. 2009. Presence of Maillard products in Spanish muffins and evaluation of color and antioxidant potential. Food Chem Toxicol 47, 2798–2805
- Gulcin, I. (2010). Antioxidant properties of resveratrol: A structure–activity insight. Innov Food Sci Emerg Technol, 11:210–218.
- Hadiyanto, H., Asselman, A., Van Straten, G., Boom, R.M., Esveld, D.C., Van Boxtel, A.J.B. (2007). Quality prediction of bakery products in the initial phase of process design. Innov Food Sci Emerg Technol, 8:285–298.
- Hayase, F., Hirashima, S., Okamoto, G., Kato, H. (1998). Scavenging of active oxygen by melanoidins. Agric Biol Chem, 53: 3383-3385.
- Hidalgo, F.J., Zamora, R. (2000). The role of lipids in nonenzymatic browning, Grasas Aceites, 51:35-49.
- Hodge, Je. (1953). Chemistry of browning reactions in model systems. J Agric Food Chem, 1:928-943.
- Jimenez, A.R., Villanova, B.G., Hernandez, E,G. (2000). Hydroxymethylfurfural and methylfurfural content of selected bakery products. Food Res Int, 33: 833-838.
- Karamac, M., Amarowicz, R., Weidner, S., Abe, S., Shahidi, F. (2002). Antioxidant activity of rye caryopses and embryos extracts. Czech Jf Food Sci, 20: 209–214.
- Lindermeier, M., Faist, V., Hofmann, T. (2002). Structural and functional characterization of pronyllysine, a novel protein modification in bread crust melanoidins showing in vitro antioxidative and phase I/II enzyme modulating activity. J Agric Food Chem, 50: 6997-7006.
- Lindermeier, M., Hofmann, T. (2004). Influence of baking conditions and precursor supplementation on the amounts of the antioxidant pronyl-L-lysine in bakery products. J Agric Food Chem, 52:350-354.
- Martinez Anaya, M.A. (1996) Enzymes and Bread Flavour. J Agric Food Chem, 44:2470-2480.
- Miralles, B., Martínez-Rodríguez, A., Santiago, A., Van De Lagemaat, J., Heras, A. (2007). The occurrence of a Maillard-type proteinpolysaccharide reaction between β-lactoglobulin and chitosan. Food Chem, 100: 1071-1075.
- Morales, J.F., Jimenez-Perez, S. (2001). Free radical scavenging capacity of Maillard reaction products as related to color and fluorescence. Food Chem, 72:119-125.
- Nimalaratne, C., Wu, J. (2015). Hen Egg as an Antioxidant Food Commodity: A Review. Nutr, 7:8274–8293.
- Purlis, E., Salvadori, V.O. (2009). Modelling the browning of bread during baking. Food Res Int, 42: 865–870.
- Purlis, E. (2010). Browning development in bakery products – A review. J Food Eng, 99: 239–249
- Remanan, M.K., Wu, J. (2014). Antioxidant activity in cooked and simulated digested eggs. Food Funct, 5:1464–1474.
- Resmini, P., Pellegrino, L., Pagani, M.A., De Noni, I. (1993). Formation of 2-acetyl-3-d-glucopyranosylfuran (glucosylisomaltol) from nonenzymatic browning in pasta drying. Ital J Food Sci, 4: 341-353.
- Turkmen, N., Sari, F., Poyrazoglu, E.S., Velioglu, Y.S. (2006). Effects of prolonged heating on antioxidant activity and color of honey. Food Chem, 95: 653-657.
- Yildiz, O., Sahin, H., Kara, M., Aliyazicioğlu, R., Tarhan, Ö., Kolayli, S. (2010). Maillard reaksiyonları ve reaksiyon ürünlerinin gıdalardaki önemi. Akademik Gıda, 8: 44-51. (in Turkish)
- Wagner, K.H., Derkits, S., Herr, M., Schuh, W., Elmadfa, I. (2002). Antioxidative potential of melanoidins isolated from a roasted glucose–glycine model. Food Chem, 78: 375–382.
- Wählby, U., Skjöldebrand, C. (2002). Reheating characteristics of crust formed on buns, and crust formation. J Food Eng, 53: 177–184.
THE RELATIONS BETWEEN HYDROXYMETHYLFURFURAL CONTENT, ANTIOXIDANT ACTIVITY AND COLORIMETRIC PROPERTIES OF VARIOUS BAKERY PRODUCTS
Öz
The aim of this study was to
evaluate the relations between hydroxymethylfurfural (HMF) content,
colorimetric properties (L*, a*, b* and 100-L*) and antioxidant
activities of various bakery products. For this purpose, eighteen bakery
products were divided four groups according to their product formulation and
processing conditions, as breads, scones, biscuits and crackers and their
properties were examined. The results were evaluated as statistically. The
product formulation and processing conditions of bakery products effected on
HMF, color properties and antioxidant activity. While the correlation between
HMF and antioxidant activity was not found, the correlation between HMF and 100-L*
was determined statistically significant (P <0.05). HMF values of samples ranged between 2.59 and
165.28 mg/kg, while the browning index (100-L*) ranged between 23.1 and
42.9. According to results, the ‘browning index (100-L*) value can be
used as an indirect approach for evaluation of browning reactions and HMF formation
together.
Anahtar Kelimeler
Kaynakça
- Aitameur, L., Mathieu, O., Lalanne, V., Trystram, G., Birlouez-Aragon, I. (2000). Comparison of the effects of sucrose and hexose on furfural formation and browning in cookies baked at different temperatures. Food Chem, 101: 1407–1416.
- Anonymous. (2000). Turkish Food Codex, Honey regulation, 24208, Regulation No: 2000/ 39 (in Turkish)
- Banu, I., Vasilean, I., Aprodu, I. (2010). Effect of Lactic Fermentation on Antioxidant Capacity of Rye Sourdough and Bread. Food Sci Technol Res, 16: 571 – 576.
- Beta, T., Nam, S., Dexter, J.E., Sapirstein, H.D. (2005). Phenolic Content and Antioxidant Activity of Pearled Wheat and Roller-Milled Fractions. Cereal Chem, 82: 390-393.
- Borrelli, R.C., Mennella, C., Barba, F., Russo, M., Russo, G.L., Krome, K., Erbersdobler, H.F., Faist, V., Fogliano, V. (2003). Characterization of colored compounds obtained by enzymatic extraction of bakery products. Food Chem Toxicol, 41: 1367-1374
- Brandt, M.J. (2006). Bedeutung von Rohwarenkomponenten. In: Brandt, M.J., Gänzle, M.G. (Eds.), Handbuch Sauerteig. Behr’s Verlag, Hamburg, pp. 41-56.
- Capuano, E., Ferrigno, A., Acampa, I., Serpen, A., Acar, Ö.C., Gokmen, V., Fogliano, V. (2009). Effect of flour type on Maillard reaction and acrylamide formation during toasting of bread crisp model systems and mitigation strategies. Food Res Int, 42: 1295–1302.
- Carmelina, A., Suma, C.A., Calle, B., Brohee, M., Stadler, R.H., Anklam, E.(2007). Impact of the roasting degree of coffee on the in vitro radical scavenging capacity and content of acrylamide. LWT- Food Sci Technol, 40: 1849-1854.
- Chevalier, F., Chobert, J.M., Genot, C., Haertle, T. (2001). Scavenging of free radicals, antimicrobial,and cytotoxic activities of the maillard reaction products of β-lactoglobulin glycated with several sugars. J Agric Food Chem, 49: 5031-5038.
- Fennema, O.R. (1996). Food Chemistry (3rd ed.). New York, Marcel Dekker
- Fernandez-Artigas, P., Guerra-Hernandez, E., Garcõa-Villanova, B. (1999). Browning indicators in model systems and baby cereals. J Agric Food Chem, 47: 2872-2878.
- González-Mateo S, González-San José ML, Muñiz P. 2009. Presence of Maillard products in Spanish muffins and evaluation of color and antioxidant potential. Food Chem Toxicol 47, 2798–2805
- Gulcin, I. (2010). Antioxidant properties of resveratrol: A structure–activity insight. Innov Food Sci Emerg Technol, 11:210–218.
- Hadiyanto, H., Asselman, A., Van Straten, G., Boom, R.M., Esveld, D.C., Van Boxtel, A.J.B. (2007). Quality prediction of bakery products in the initial phase of process design. Innov Food Sci Emerg Technol, 8:285–298.
- Hayase, F., Hirashima, S., Okamoto, G., Kato, H. (1998). Scavenging of active oxygen by melanoidins. Agric Biol Chem, 53: 3383-3385.
- Hidalgo, F.J., Zamora, R. (2000). The role of lipids in nonenzymatic browning, Grasas Aceites, 51:35-49.
- Hodge, Je. (1953). Chemistry of browning reactions in model systems. J Agric Food Chem, 1:928-943.
- Jimenez, A.R., Villanova, B.G., Hernandez, E,G. (2000). Hydroxymethylfurfural and methylfurfural content of selected bakery products. Food Res Int, 33: 833-838.
- Karamac, M., Amarowicz, R., Weidner, S., Abe, S., Shahidi, F. (2002). Antioxidant activity of rye caryopses and embryos extracts. Czech Jf Food Sci, 20: 209–214.
- Lindermeier, M., Faist, V., Hofmann, T. (2002). Structural and functional characterization of pronyllysine, a novel protein modification in bread crust melanoidins showing in vitro antioxidative and phase I/II enzyme modulating activity. J Agric Food Chem, 50: 6997-7006.
- Lindermeier, M., Hofmann, T. (2004). Influence of baking conditions and precursor supplementation on the amounts of the antioxidant pronyl-L-lysine in bakery products. J Agric Food Chem, 52:350-354.
- Martinez Anaya, M.A. (1996) Enzymes and Bread Flavour. J Agric Food Chem, 44:2470-2480.
- Miralles, B., Martínez-Rodríguez, A., Santiago, A., Van De Lagemaat, J., Heras, A. (2007). The occurrence of a Maillard-type proteinpolysaccharide reaction between β-lactoglobulin and chitosan. Food Chem, 100: 1071-1075.
- Morales, J.F., Jimenez-Perez, S. (2001). Free radical scavenging capacity of Maillard reaction products as related to color and fluorescence. Food Chem, 72:119-125.
- Nimalaratne, C., Wu, J. (2015). Hen Egg as an Antioxidant Food Commodity: A Review. Nutr, 7:8274–8293.
- Purlis, E., Salvadori, V.O. (2009). Modelling the browning of bread during baking. Food Res Int, 42: 865–870.
- Purlis, E. (2010). Browning development in bakery products – A review. J Food Eng, 99: 239–249
- Remanan, M.K., Wu, J. (2014). Antioxidant activity in cooked and simulated digested eggs. Food Funct, 5:1464–1474.
- Resmini, P., Pellegrino, L., Pagani, M.A., De Noni, I. (1993). Formation of 2-acetyl-3-d-glucopyranosylfuran (glucosylisomaltol) from nonenzymatic browning in pasta drying. Ital J Food Sci, 4: 341-353.
- Turkmen, N., Sari, F., Poyrazoglu, E.S., Velioglu, Y.S. (2006). Effects of prolonged heating on antioxidant activity and color of honey. Food Chem, 95: 653-657.
- Yildiz, O., Sahin, H., Kara, M., Aliyazicioğlu, R., Tarhan, Ö., Kolayli, S. (2010). Maillard reaksiyonları ve reaksiyon ürünlerinin gıdalardaki önemi. Akademik Gıda, 8: 44-51. (in Turkish)
- Wagner, K.H., Derkits, S., Herr, M., Schuh, W., Elmadfa, I. (2002). Antioxidative potential of melanoidins isolated from a roasted glucose–glycine model. Food Chem, 78: 375–382.
- Wählby, U., Skjöldebrand, C. (2002). Reheating characteristics of crust formed on buns, and crust formation. J Food Eng, 53: 177–184.
Toplam 33 adet kaynakça vardır.
Ayrıntılar
| Diğer ID | GD17033 |
|---|---|
| Bölüm | Makaleler |
| Yazarlar | |
| Yayımlanma Tarihi | 15 Aralık 2017 |
| Yayımlandığı Sayı | Yıl 2017 Cilt: 42 Sayı: 6 |
