Araştırma Makalesi
BibTex RIS Kaynak Göster

Yıl 2021, Cilt: 4 Sayı: 1, 49 - 59, 28.06.2021

Tuğba Güngör Ertuğral

https://doi.org/10.35206/jan.887463
Cited By: 1

Öz

Kaynakça

  • REFERENCES Altınışık, M., & AD, A. T. F. B. (2000). Serbest oksijen radikalleri ve antioksidanlar. ADÜ tıp fakültesi, biyokimya AD Aydın.
  • Anonim https://www.quackit.com/css/color/values/css_hsl_function.cfm
  • Askari, G. R., Emam-Djomeh, Z., & Mousavi, S. M. (2008). Investigation of the effects of microwave treatment on the optical properties of apple slices during drying. Drying technology, 26(11), 1362-1368.
  • Bae, S. H., & Suh, H. J. (2007). Antioxidant activities of five different mulberry cultivars in Korea. LWT-Food Science and Technology, 40(6), 955-962.
  • Brand-Williams, W., Cuvelier, M. E., & Berset, C. L. W. T. (1995). Use of a free radical method to evaluate antioxidant activity. LWT-Food science and Technology, 28(1), 25-30.
  • Delgado-Andrade, C., Rufián-Henares, J. A., & Morales, F. J. (2009). Assessing the generation and bioactivity of neo-formed compounds in thermally treated foods. Atrio SL, Granada.
  • Elgün, A. Ekmek yapım teknolojisi ve ekmekciliğimiz. Atatürk Üniversitesi Ziraat Fakültesi Dergisi, 13(1-2).
  • Garipoğlu, G. (2019). Enzime dirençli nişasta kullanarak fonksiyonel galeta geliştirilmesi. Avrupa Bilim ve Teknoloji Dergisi, (15), 375-380.
  • Gani, A., Wani, S. M., Masoodi, F. A., & Hameed, G. (2012). Whole-grain cereal bioactive compounds and their health benefits: a review. J Food Process Technol, 3(3), 146-56.
  • Hui, Y. H., Corke, H., De Leyn, I., Nip, W. K., & Cross, N. A. (Eds.). (2008). Bakery products: science and technology. John Wiley & Sons.
  • Lindenmeier, M., & Hofmann, T. (2004). Influence of baking conditions and precursor supplementation on the amounts of the antioxidant pronyl-L-lysine in bakery products. Journal of Agricultural and Food Chemistry, 52(2), 350-354.
  • Liyana-Pathirana, C., & Shahidi, F. (2005). Optimization of extraction of phenolic compounds from wheat using response surface methodology. Food chemistry, 93(1), 47-56.
  • Mateo Anson, N., Aura, A. M., Selinheimo, E., Mattila, I., Poutanen, K., Van Den Berg, R., ... & Haenen, G. R. (2011). Bioprocessing of wheat bran in whole wheat bread increases the bioavailability of phenolic acids in men and exerts antiinflammatory effects ex vivo. The Journal of nutrition, 141(1), 137-143.
  • Mutlu, A., & Ergüneş, G. (2008). Tokat’ta güneş enerjili raflı kurutucu ile domates kurutma koşullarının belirlenmesi. International Journal of Agricultural and Natural Sciences, 1(1), 61-68.
  • Pérez-Burillo, S., Rufián-Henares, J. A., & Pastoriza, S. (2018). Towards an improved global antioxidant response method (GAR+): Physiological-resembling in vitro digestion-fermentation method. Food chemistry, 239, 1253-1262.
  • Pastoriza, S., & Rufián-Henares, J. A. (2014). Contribution of melanoidins to the antioxidant capacity of the Spanish diet. Food chemistry, 164, 438-445.
  • Różyło, R. (2014). Effect of process modifications in two cycles of dough mixing on physical properties of wheat bread baked from weak flour. Food and bioprocess technology, 7(3), 774-783.
  • Rufián-Henares, J. A., & Morales, F. J. (2007). Functional properties of melanoidins: In vitro antioxidant, antimicrobial and antihypertensive activities. Food Research International, 40(8), 995-1002.
  • Selvam, J. P., Aranganathan, S., & Nalini, N. (2008). Aberrant crypt foci and AgNORs as putative biomarkers to evaluate the chemopreventive efficacy of pronyl-lysine in rat colon carcinogenesis. Investigational new drugs, 26(6), 531-540.

Determination of Phenolic State and Antioxidant Potential Resulting from Caramelization in Some Industrial and Traditional Bread Types

Yıl 2021, Cilt: 4 Sayı: 1, 49 - 59, 28.06.2021

Tuğba Güngör Ertuğral

https://doi.org/10.35206/jan.887463
Cited By: 1

Öz

Bread and especially wheat bread as the basic food of society is one of indispensable food sources of human nutrition. Color browning (caramelization) occurring in bakery products as a result of heat treatment is an important indicator of Maillard reaction (MR). As bread types, francala bread, grissini, rusk and traditional oven-dry bread were examined. Antioxidant substances as a result of MR in bread crust have an important place in preventing colon cancer for terms of human health. In this study, hue angle (H), chroma (C) and Browning index (BI) tests were applied due to caramelization by taking samples from crust parts of some bread types made from wheat flour. Amount of antioxidant substance formed was determined by 2, 2-diphenylpicrilhydrazil (DPPH) and total phenolic substance determination (TFM) methods. The total amount of phenolic substances in study were measured as 123-125 mg GAE / 100g for francala bread crusts, 73-115 mg GAE / 100g at rusk, 41-73 mg GAE / 100g at oven-dry and 74-104 mg GAE / 100g at grissini bread. DPPH is the highest values; 16.64% in oven-dry bread, 38.2% in rusk, 18% in grissini bread and 46% in francala bread. BI value has been measured between 56-127 and it was observed that amount of antioxidant substance in bread crusts increased by caramelization.

Anahtar Kelimeler

Antioxidant Caramelization DPPH TFM phenolic substance Bread types

Kaynakça

  • REFERENCES Altınışık, M., & AD, A. T. F. B. (2000). Serbest oksijen radikalleri ve antioksidanlar. ADÜ tıp fakültesi, biyokimya AD Aydın.
  • Anonim https://www.quackit.com/css/color/values/css_hsl_function.cfm
  • Askari, G. R., Emam-Djomeh, Z., & Mousavi, S. M. (2008). Investigation of the effects of microwave treatment on the optical properties of apple slices during drying. Drying technology, 26(11), 1362-1368.
  • Bae, S. H., & Suh, H. J. (2007). Antioxidant activities of five different mulberry cultivars in Korea. LWT-Food Science and Technology, 40(6), 955-962.
  • Brand-Williams, W., Cuvelier, M. E., & Berset, C. L. W. T. (1995). Use of a free radical method to evaluate antioxidant activity. LWT-Food science and Technology, 28(1), 25-30.
  • Delgado-Andrade, C., Rufián-Henares, J. A., & Morales, F. J. (2009). Assessing the generation and bioactivity of neo-formed compounds in thermally treated foods. Atrio SL, Granada.
  • Elgün, A. Ekmek yapım teknolojisi ve ekmekciliğimiz. Atatürk Üniversitesi Ziraat Fakültesi Dergisi, 13(1-2).
  • Garipoğlu, G. (2019). Enzime dirençli nişasta kullanarak fonksiyonel galeta geliştirilmesi. Avrupa Bilim ve Teknoloji Dergisi, (15), 375-380.
  • Gani, A., Wani, S. M., Masoodi, F. A., & Hameed, G. (2012). Whole-grain cereal bioactive compounds and their health benefits: a review. J Food Process Technol, 3(3), 146-56.
  • Hui, Y. H., Corke, H., De Leyn, I., Nip, W. K., & Cross, N. A. (Eds.). (2008). Bakery products: science and technology. John Wiley & Sons.
  • Lindenmeier, M., & Hofmann, T. (2004). Influence of baking conditions and precursor supplementation on the amounts of the antioxidant pronyl-L-lysine in bakery products. Journal of Agricultural and Food Chemistry, 52(2), 350-354.
  • Liyana-Pathirana, C., & Shahidi, F. (2005). Optimization of extraction of phenolic compounds from wheat using response surface methodology. Food chemistry, 93(1), 47-56.
  • Mateo Anson, N., Aura, A. M., Selinheimo, E., Mattila, I., Poutanen, K., Van Den Berg, R., ... & Haenen, G. R. (2011). Bioprocessing of wheat bran in whole wheat bread increases the bioavailability of phenolic acids in men and exerts antiinflammatory effects ex vivo. The Journal of nutrition, 141(1), 137-143.
  • Mutlu, A., & Ergüneş, G. (2008). Tokat’ta güneş enerjili raflı kurutucu ile domates kurutma koşullarının belirlenmesi. International Journal of Agricultural and Natural Sciences, 1(1), 61-68.
  • Pérez-Burillo, S., Rufián-Henares, J. A., & Pastoriza, S. (2018). Towards an improved global antioxidant response method (GAR+): Physiological-resembling in vitro digestion-fermentation method. Food chemistry, 239, 1253-1262.
  • Pastoriza, S., & Rufián-Henares, J. A. (2014). Contribution of melanoidins to the antioxidant capacity of the Spanish diet. Food chemistry, 164, 438-445.
  • Różyło, R. (2014). Effect of process modifications in two cycles of dough mixing on physical properties of wheat bread baked from weak flour. Food and bioprocess technology, 7(3), 774-783.
  • Rufián-Henares, J. A., & Morales, F. J. (2007). Functional properties of melanoidins: In vitro antioxidant, antimicrobial and antihypertensive activities. Food Research International, 40(8), 995-1002.
  • Selvam, J. P., Aranganathan, S., & Nalini, N. (2008). Aberrant crypt foci and AgNORs as putative biomarkers to evaluate the chemopreventive efficacy of pronyl-lysine in rat colon carcinogenesis. Investigational new drugs, 26(6), 531-540.
Toplam 19 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Araştırma Makaleleri
Yazarlar

Tuğba Güngör Ertuğral 0000-0002-1306-3399

Yayımlanma Tarihi 28 Haziran 2021
Yayımlandığı Sayı Yıl 2021 Cilt: 4 Sayı: 1

Kaynak Göster

APA Güngör Ertuğral, T. (2021). Determination of Phenolic State and Antioxidant Potential Resulting from Caramelization in Some Industrial and Traditional Bread Types. Journal of Apitherapy and Nature, 4(1), 49-59. https://doi.org/10.35206/jan.887463
AMA Güngör Ertuğral T. Determination of Phenolic State and Antioxidant Potential Resulting from Caramelization in Some Industrial and Traditional Bread Types. J.Apit.Nat. Haziran 2021;4(1):49-59. doi:10.35206/jan.887463
Chicago Güngör Ertuğral, Tuğba. “Determination of Phenolic State and Antioxidant Potential Resulting from Caramelization in Some Industrial and Traditional Bread Types”. Journal of Apitherapy and Nature 4, sy. 1 (Haziran 2021): 49-59. https://doi.org/10.35206/jan.887463.
EndNote Güngör Ertuğral T (01 Haziran 2021) Determination of Phenolic State and Antioxidant Potential Resulting from Caramelization in Some Industrial and Traditional Bread Types. Journal of Apitherapy and Nature 4 1 49–59.
IEEE T. Güngör Ertuğral, “Determination of Phenolic State and Antioxidant Potential Resulting from Caramelization in Some Industrial and Traditional Bread Types”, J.Apit.Nat., c. 4, sy. 1, ss. 49–59, 2021, doi: 10.35206/jan.887463.
ISNAD Güngör Ertuğral, Tuğba. “Determination of Phenolic State and Antioxidant Potential Resulting from Caramelization in Some Industrial and Traditional Bread Types”. Journal of Apitherapy and Nature 4/1 (Haziran 2021), 49-59. https://doi.org/10.35206/jan.887463.
JAMA Güngör Ertuğral T. Determination of Phenolic State and Antioxidant Potential Resulting from Caramelization in Some Industrial and Traditional Bread Types. J.Apit.Nat. 2021;4:49–59.
MLA Güngör Ertuğral, Tuğba. “Determination of Phenolic State and Antioxidant Potential Resulting from Caramelization in Some Industrial and Traditional Bread Types”. Journal of Apitherapy and Nature, c. 4, sy. 1, 2021, ss. 49-59, doi:10.35206/jan.887463.
Vancouver Güngör Ertuğral T. Determination of Phenolic State and Antioxidant Potential Resulting from Caramelization in Some Industrial and Traditional Bread Types. J.Apit.Nat. 2021;4(1):49-5.

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