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Some edible weeds grown in the Black Sea Region and their bioactive properties

Yıl 2023, Cilt: 2 Sayı: 2, 183 - 195, 03.01.2024

Merve Gündüz Şeniz Karabıyıklı Çiçek

Öz

The Black Sea Region is home to many plants with the unique habitat. There is great interest in weeds in the region where many plants spread all over the world coexist. Many different weeds are included in the local dishes of the region and edible weeds have an important place in the eating habits of the local people. Many different edible weeds are included in the local dishes of the region and edible weeds are positioned in an important place in the eating habits of the local people. Edible weeds have an important role in human nutrition due to their phenolic compounds, essential oils, amino acids and peptides, organic acids, vitamins and minerals. Edible weeds have many bioactive properties such as antimicrobial, antioxidant, anticarcinogen and anti-inflammatory. In the food industry, edible weeds are an alternative raw material for clean label food production, thanks to the bioactive compounds in their matrices and their bioactive properties. In many different locations of the Black Sea Region, Ornithogalum umbellatum L., Trachystemon orientalis (L.) G. Don, Petasites hybridus, Smilax excelsa L., Aegopodium podagraria L., Chaerophyllum byzantinum Boiss., Stellaria media L., Polygonum lapathifolium L. Falcaria vulgaris Bernh., Silene vulgaris and Coronopus squamatus are grown as weeds. It is predicted that it is possible to use natural food additives obtained from these plants to take part in the inhibition of pathogenic microorganisms in foods and to preserve the organoleptic properties of foods. Although it has an important place in the nutritional habits of the people of the region, studies on these edible weeds, which do not have commercial value in national platforms and in the food industry, are continued and it is aimed to contribute to the national income. Pharmacological studies on edible weeds growing in the region show that the examined plants can also be important sources for the pharmaceutical industry and can be integrated into many treatment methods in modern medicine.

Anahtar Kelimeler

Edible weeds Medicinal and aromatic plants Antimicrobial effect Antioxidant effect

Kaynakça

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Karadeniz Bölgesinde yetişen bazı yenilebilir yabani otlar ve biyoaktif özellikleri

Yıl 2023, Cilt: 2 Sayı: 2, 183 - 195, 03.01.2024

Merve Gündüz Şeniz Karabıyıklı Çiçek

Öz

Karadeniz Bölgesi eşsiz doğasıyla birçok bitkiye ev sahipliği yapmaktadır. Dünya geneline yayılmış olan birçok bitkinin bir arada bulunduğu bölgede yabani otlara karşı büyük ilgi gösterilmektedir. Bölgenin yöresel yemeklerinde birçok farklı yabani ota yer verilmekte ve yöre halkının beslenme alışkanlığında yenilebilir yabani otlar önemli bir yere konumlandırılmaktadır. Yenilebilir yabani otlar sahip oldukları fenolik bileşikler, uçucu yağlar, amino asitler ve peptidler, organik asitler, vitaminler ve mineraller sebebiyle insan beslenmesinde önemli bir role sahip olmaktadır. Yenilebilir yabani otlar antimikrobiyal, antioksidan, antikarsinojen ve antienflamatuvar gibi birçok biyoaktif özelliğe sahiptir. Gıda endüstrisinde yenilebilir yabani otlar, matrislerinde bulunan biyoaktif bileşikler ve biyoaktif özellikleri sayesinde temiz etiketli gıda üretimi için alternatif bir hammadde olmaktadır. Karadeniz Bölgesinin birçok farklı lokasyonunda sakarca (Ornithogalum umbellatum L.), kaldirik otu (Trachystemon orientalis (L.) G. Don), kabalak otu (Petasites hybridus), diken ucu (Smilax excelsa L.), gut otu (Aegopodium podagraria L.), hılak otu (Chaerophyllum byzantinum Boiss.), civcilik otu (Stellaria media L.),benli pancar (Polygonum lapathifolium L.), kazayağı otu (Falcaria vulgaris Bernh.), gıvışgan otu (Silene vulgaris) ve kedidili otu (Coronopus squamatus) yabani ot olarak yetişmektedir. Bu bitkilerden elde edilebilecek doğal gıda katkı maddelerinin gıdalardaki patojen mikroorganizmaların inhibisyonunda görev alması ve gıdaların organoleptik özelliklerinin muhafaza edilmesi amacıyla kullanımının mümkün olduğu öngörülmektedir. Bölge halkının beslenme alışkanlığında önemli bir yere sahip olmasına rağmen ulusal platformlarda ve gıda endüstrisinde ticari değere sahip olmayan bu otlar hakkındaki çalışmalara devam edilmekte ve milli gelire katkı sağlanması amaçlanmaktadır. Bölgede yetişmekte olan yenilebilir yabani otlar hakkındaki farmakolojik çalışmalar, irdelenen bitkilerin, ilaç endüstrisi için de önemli kaynaklar olabileceğini ve modern tıpta birçok tedavi yöntemine entegre edilmesinin mümkün olabileceğini göstermektedir

Anahtar Kelimeler

Yenilebilir yabani otlar Tıbbi ve aromatik bitkiler Antimikrobiyal etki Antioksidan etki

Kaynakça

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Toplam 75 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Derlemeler
Yazarlar

Merve Gündüz Bu kişi benim 0000-0002-7684-4002

Şeniz Karabıyıklı Çiçek 0000-0001-9287-9400

Yayımlanma Tarihi 3 Ocak 2024
Gönderilme Tarihi 11 Mayıs 2023
Yayımlandığı Sayı Yıl 2023 Cilt: 2 Sayı: 2

Kaynak Göster

APA Gündüz, M., & Karabıyıklı Çiçek, Ş. (2024). Karadeniz Bölgesinde yetişen bazı yenilebilir yabani otlar ve biyoaktif özellikleri. Toros University Journal of Food Nutrition and Gastronomy, 2(2), 183-195.
AMA Gündüz M, Karabıyıklı Çiçek Ş. Karadeniz Bölgesinde yetişen bazı yenilebilir yabani otlar ve biyoaktif özellikleri. JFNG. Ocak 2024;2(2):183-195.
Chicago Gündüz, Merve, ve Şeniz Karabıyıklı Çiçek. “Karadeniz Bölgesinde yetişen Bazı Yenilebilir Yabani Otlar Ve Biyoaktif özellikleri”. Toros University Journal of Food Nutrition and Gastronomy 2, sy. 2 (Ocak 2024): 183-95.
EndNote Gündüz M, Karabıyıklı Çiçek Ş (01 Ocak 2024) Karadeniz Bölgesinde yetişen bazı yenilebilir yabani otlar ve biyoaktif özellikleri. Toros University Journal of Food Nutrition and Gastronomy 2 2 183–195.
IEEE M. Gündüz ve Ş. Karabıyıklı Çiçek, “Karadeniz Bölgesinde yetişen bazı yenilebilir yabani otlar ve biyoaktif özellikleri”, JFNG, c. 2, sy. 2, ss. 183–195, 2024.
ISNAD Gündüz, Merve - Karabıyıklı Çiçek, Şeniz. “Karadeniz Bölgesinde yetişen Bazı Yenilebilir Yabani Otlar Ve Biyoaktif özellikleri”. Toros University Journal of Food Nutrition and Gastronomy 2/2 (Ocak 2024), 183-195.
JAMA Gündüz M, Karabıyıklı Çiçek Ş. Karadeniz Bölgesinde yetişen bazı yenilebilir yabani otlar ve biyoaktif özellikleri. JFNG. 2024;2:183–195.
MLA Gündüz, Merve ve Şeniz Karabıyıklı Çiçek. “Karadeniz Bölgesinde yetişen Bazı Yenilebilir Yabani Otlar Ve Biyoaktif özellikleri”. Toros University Journal of Food Nutrition and Gastronomy, c. 2, sy. 2, 2024, ss. 183-95.
Vancouver Gündüz M, Karabıyıklı Çiçek Ş. Karadeniz Bölgesinde yetişen bazı yenilebilir yabani otlar ve biyoaktif özellikleri. JFNG. 2024;2(2):183-95.
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