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Farklı Buğday Çeşitlerinden Ekstrakte Edilen Rüşeym Yağlarının Kimi Kimyasal ve Fiziksel Özellikleri, Yağ Asidi Kompozisyonu ve Biyoaktif Bileşikleri

Yıl 2016, Cilt: 22 Sayı: 3, 433 - 443, 01.05.2016

Mithat Güven Hasan Hüseyin Kara

https://doi.org/10.1501/Tarimbil_0000001401
Cited By: 7

Öz

Bu çalışmada, Türkiye’de yaygın olarak yetiştirilmekte olan iki ekmeklik Triticum aestivum L. ve bir makarnalık Triticum durum L. buğday çeşitlerinden elde edilen rüşeym yağlarının; yağ asidi kompozisyonu, antioksidan aktivite,toplam fenolik madde ve α-tokoferol miktarları araştırılmıştır. Ruşeym yağı örneklerinde toplam 14 farklı yağ asidi tespit edilmiş olup, bütün numunelerde hakim yağ asitleri; linoleik asit % 53.88-57.55 , oleik asit % 16.56-20.38 ve palmitik asit % 16.66-17.70 olarak saptanmıştır. Ruşeym yağı örneklerinin antioksidan aktivitelerinin 0.94 µmol g-1 ile 1.01 µmol g-1, toplam fenolik madde miktarlarının 67.79 mg GAE 100 g-1 ile 126.51 mg GAE 100 g-1 ve α-tokoferol içeriklerinin 1343 mg kg-1 ile 2176 mg kg-1 arasında değiştiği tespit edilmiştir. Antioksidan aktivite ve toplam fenolik madde miktarı bakımından en düşük oranın ekmeklik çeşitte, en yüksek antioksidan aktivitenin ise diğer ekmeklik çeşitte bulunduğu ve en yüksek toplam fenolik maddenin makarnalık çeşitte bulunduğu görülmüştür

Anahtar Kelimeler

Buğday Rüşeym yağı Yağ asidi Antioksidan aktivite Toplam fenolik bileşikler

Kaynakça

  • AACC (2000). Approved methods of the AACC. 10th ed. St. Paul, MN, USA: American Association of Cereal Chemists
  • Adom K K & Liu R H (2002). Antioxidant activity of grains. Journal of Agricultural and Food Chemistry 50(21): 6182-6187
  • Andlauer W & Fürst P (1998). Antioxidative power of phytochemicals with special reference to cereals. Cereal Foods World 43(5): 356-360
  • Anıl M (2006). Antioksidan Olarak Tahıllar. Proceeding of the Hububat 2006-Hububat Ürünleri Teknolojisi Kongre ve Sergisi, 7-8 Eylül 2006, Gaziantep, Türkiye
  • AOAC (1990). Official methods of analysis of the Association of Official Analytical Chemists 15th ed. Washington DC, USA: Association of Official Analytical Chemists
  • AOCS (1989). Official Methods and Recommended Practices of the American Oil Chemists’ Society. 4th ed. Champaign, IL, USA: AOCS Press
  • AOCS (1999). Official Methods and Recommended Practices of the American Oil Chemists Society. 5th ed. Champaign, IL USA: AOCS Press
  • Arshad M U, Anjum F M & Zahoor T (2007). Nutritional assessment of cookies supplemented with defatted wheat germ. Food Chemistry 102(1): 123-128
  • Arshad M U, Zakir S, Anjum F M, Zahoor T & Nawaz H (2008). Nutritive value of cookies containing wheat germ oil. Pakistan Journal of Life and Social Sciences 6(2): 127-134
  • Atwell WA (2001). Wheat Flour. St. Paul Minnesota, USA: Eagan Press
  • Azzi A & Stocker A (2000). Α-tocopherol: Non- antioxidant roles. Progress in Lipid Research 39(3): 231-255
  • Başer K H C (2002). Fonksiyonel gıdalar ve nutrasötikler. Proceedings of the 14. Bitkisel İlaç Hammaddeleri Toplantısı, 29-31 Mayıs 2002, Eskişehir, Türkiye
  • Bilgiçli N, Elgün A, Herken E N, Türker S, Ertaş N & İbanoğlu Ş (2006). Effect of wheat germ/bran addition on the chemical, nutritional and sensory quality of tarhana, a fermented wheat flour-yoghurt product. Journal of Food Engineering 77: 680-686
  • Brand-Williams W, Cavalier M E & Berset C (1995). Use of free radical method to evaluate antioxidant activity. LWT-Food Science and Technology 28(1): 25-30
  • Bushuk W (1998). Wheat breeding for end-product use. Euphytica 100: 137-145
  • Çifci E A & Doğan R (2013). The effects of nitrogen doses on yield and quality traits of Gediz-75 and Flamura-85 wheat varities. Tarım Bilimleri Dergisi- Journal of Agricultural Sciences 19(1): 1-11
  • Doğan İ S & Meral R (2006). Proceeding of the Hububat 2006-Buğdayda bulunan antioksidan maddeler. Hububat Ürünleri Teknolojisi Kongre ve Sergisi, 7-8 Eylül 2006, Gaziantep, Türkiye
  • Dunford N T (2001). Health benefits and processing of lipid-based nutritionals. Food Technology 55(11): 38- 44
  • Dunford N T (2008). Wheat Germ Oil. In: Moreau RA, Kamal-Eldin A (Eds.), Gourment and Health- Promoting Specialty Oils. Urbana, Illinois, USA: AOCS Press, pp. 359-376
  • Dunford N T & Zhang M (2003). Pressurized solvent extraction of wheat germ oil. Food Research International 36(9-10): 905-909
  • Dykes L & Rooney L W (2007). Phenolic compounds in cereal grains and their health benefits. Cereal Foods World 52: 105-111
  • Eisenmenger M (2003). Supercritical Fluid Extraction, Fractionation, and Characterization of Wheat Germ Oil. MSc, Oklahoma State University, Oklahoma, USA
  • Eisenmenger M & Dunford N T (2008). Bioactive components of commercial and supercritical carbon dioxide processed wheat germ oil. Journal of the American Oil Chemists’ Society 85: 55-61
  • Elgün A & Ertugay Z (1995). Tahıl İşleme Teknolojisi. Atatürk Üniversitesi, Ziraat Fakültesi Yayınları, No: 297, Erzurum, TURKEY: Atatürk Üniversitesi Ziraat Fakültesi Ofset Tesisi
  • El-Shami S M, El-Mallah M H, Hassanein M M M & Abdel-Razek A G (2011). Elucidation of polynutrients and fatty acid patterns of wheat germ oil extracted by n-hexane and chloroform/methanol. Journal of Applied Sciences Research 12: 1840-1846
  • Ge Y Q, Sun A D, Ni Y Y & Cai T Y (2000). Some nutritional and functional properties of defatted wheat germ protein. Journal of Agricultural and Food Chemistry 48(12): 6215-6218
  • Gelmez N (2008). Ultrasound assisted and superctitical carbon dioxide extraction of antioxidants from roasted wheat germ. Master of science thesis, The Graduate School of Middle East Technical University, Ankara, Turkey
  • Gök V & Serteser A (2003). Doğal antioksidanların biyoyararlılığı. Proceeding of the 3. Gıda Mühendisliği Kongresi, 2-4 Ekim 2003, Ankara, Türkiye
  • Hettiarachchy N S, Griffin V K & Gnanasambandam R (1996). Preparation and functional properties of a protein isolate from defatted wheat germ. Cereal Chemistry
  • Hoseney R C (1994). Principles of Cereal Science and Technology. American Association of Cereal Chemists, USA
  • Huang D, Ou B & Prior R L (2005). The chemistry behind antioxidant capacity assays. Journal of Agricultural and Food Chemistry 53(6): 1841-1856
  • Jiang S & Niu L (2011). Optimization and evaluation of wheat germ oil extracted by supercritical CO. Grasas 2 y Aceites 62(2): 181-189
  • Kahlon T S (1989). Nutritional implications and uses of wheat and oat kernel oil. Cereal Foods World 34(10): 872-875
  • King H G C (1962). Phenolic compounds of commercial wheat germ. Journal of Food Science 27(5): 446-454
  • Kirk R S & Sawyer R (1991). Analysis of Foods. New York, USA: Longman Scientific and Technical Wiley
  • Megahad O A & El Kinawy O S (2002). Studies on the extraction of wheat germ oil by commercial hexane. Grasas y Aceites 53(4): 414-418
  • Megahed M G, Nashy E S H A & Shaheen M S (2011). Preparation and evaluation of acetylated wheat germ oil as antioxidant. Agriculture and Biology Journal of North America 2(4): 680-686
  • Melikoglu M (2005). Ultrasound assisted extraction of lipids and antioxidants from wheat germ. Master of science thesis, The Graduate School of Middle East Technical University, Ankara, Turkey
  • Morris S R (2004). Grain: Quality attributes. Encyclopedia of Grain Science, Eds: Wrigley, C. et al., Elsevier Ltd., Amsterdam, 238-254
  • Nas S, Gökalp Y H & Ünsal M (2001). Bitkisel Yağ Teknolojisi. Denizli, Türkiye, Pamukkale Üniversitesi, Mühendislik Mimarlık Fakültesi Matbaası
  • Oymak M M (2006). Pilot scale wheat germ stabilization in a spouted bed. Master of science thesis, The Graduate School of Middle East Technical University, Ankara, Turkey
  • Özkaya H & Özkaya B (1990). Tahıl Ürünleri Analiz Yöntemleri. Ankara, Türkiye: Gıda Teknolojisi Derneği Yayınları
  • Pauly A, Pareyt B, Fierens E & Delcour J A (2013). Wheat (Triticum aestivum L. and T. turgidum L. ssp. durum) kernel hardness: I. Current view on the role of puroindolines and polar lipids. Comprehensive Reviews in Food Science and Food Safety 12: 413- 426
  • Pellegrini N, Serafini M, Salvatore S, Rio D D, Bianchi M & Brighenti F (2006). Total antioxidant capacity of spices, dried fruits, nuts, pulses, cereals and sweets consumed in Italy assessed by three different in vitro assays. Molecular Nutrition & Food Research 50(11): 1030-1038
  • Pokorny J, Yanishlieva N & Gordon M (2001). Antioxidants in food. NW Boca Raton FL, USA: CRC Press
  • Pomeranz Y (1987). Modern Cereal Science and Technology. VCH Publishers, Inc., Washington, U.S.A., 486 pp
  • Posner E S & Li Y Z (1991). A technique for seperation of wheat germ by impacting and supsequent grinding. Journal of Cereal Science 13(1): 49-70
  • Singleton V L & Rossi J A (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture
  • Tsao R & Deng Z (2004). Separation procedures for naturally occurring antioxidant phytochemicals. Journal of Chromatography B 812(1-2): 85-99
  • Wang T & Johnson L A (2001). Natural refining of extruded-expelled soybean oils having various fatty acid compositions. Journal of the American Oil Chemists’ Society 78(5): 461-466
  • Xie M & Dunford N T (2011). Enzymatic extraction of wheat germ oil. Journal of the American Oil Chemists’ Society 88: 2015-2021
  • Yiqiang G, Aidong S & Tongyi C (1999). The nutrition value and application deliberation of wheat germ. China Science and Technology of Food Industry 1: 52-53
  • Yu L, Haley S, Perret J, Haris M, Wilson J & Qian M (2002). Free radical scavenging properties of wheat extracts. Journal of Agricultural and Food Chemistry 50(6): 1619-1624

Some Chemical and Physical Properties, Fatty Acid Composition and Bioactive Compounds of Wheat Germ Oils Extracted From Different Wheat Cultivars

Yıl 2016, Cilt: 22 Sayı: 3, 433 - 443, 01.05.2016

Mithat Güven Hasan Hüseyin Kara

https://doi.org/10.1501/Tarimbil_0000001401
Cited By: 7

Öz

Fatty acid composition, antioxidant activity, total phenolics and α-tocopherol contents of wheat germ oils obtained from two bread wheats Triticum aestivum L. and one durum wheat Triticum durum L. species commonly cultivated in Turkey were investigated in this study. Fourteen different fatty acids were determined in wheat germ oil samples in which linoleic acid 53.88-57.55% , oleic acid 16.56-20.38% and palmitic acid 16.66-17.70% were found as predominant fatty acid types. Among the major fatty acids, linoleic acid was the primary fatty acid in bread wheat germ oils whereas oleic and palmitic acids were the predominant fatty acids in durum wheat samples. The antioxidant activity of the wheat germ oil samples ranged between 0.94-1.01 µmol g-1 whereas the total phenolic and the α-tocopherol between 67.79-126.51 mg GAE 100 g-1 and 1343 to 2176 mg kg-1, respectively. The lowest antioxidant activity and total phenolic content were detected in bread wheat germ oil while the other bread wheat and the durum wheat exhibited the highest antioxidant activity and total phenolic content, respectively

Anahtar Kelimeler

Wheat Germ oil Fatty acids Antioxidant activity Total phenolic compound

Kaynakça

  • AACC (2000). Approved methods of the AACC. 10th ed. St. Paul, MN, USA: American Association of Cereal Chemists
  • Adom K K & Liu R H (2002). Antioxidant activity of grains. Journal of Agricultural and Food Chemistry 50(21): 6182-6187
  • Andlauer W & Fürst P (1998). Antioxidative power of phytochemicals with special reference to cereals. Cereal Foods World 43(5): 356-360
  • Anıl M (2006). Antioksidan Olarak Tahıllar. Proceeding of the Hububat 2006-Hububat Ürünleri Teknolojisi Kongre ve Sergisi, 7-8 Eylül 2006, Gaziantep, Türkiye
  • AOAC (1990). Official methods of analysis of the Association of Official Analytical Chemists 15th ed. Washington DC, USA: Association of Official Analytical Chemists
  • AOCS (1989). Official Methods and Recommended Practices of the American Oil Chemists’ Society. 4th ed. Champaign, IL, USA: AOCS Press
  • AOCS (1999). Official Methods and Recommended Practices of the American Oil Chemists Society. 5th ed. Champaign, IL USA: AOCS Press
  • Arshad M U, Anjum F M & Zahoor T (2007). Nutritional assessment of cookies supplemented with defatted wheat germ. Food Chemistry 102(1): 123-128
  • Arshad M U, Zakir S, Anjum F M, Zahoor T & Nawaz H (2008). Nutritive value of cookies containing wheat germ oil. Pakistan Journal of Life and Social Sciences 6(2): 127-134
  • Atwell WA (2001). Wheat Flour. St. Paul Minnesota, USA: Eagan Press
  • Azzi A & Stocker A (2000). Α-tocopherol: Non- antioxidant roles. Progress in Lipid Research 39(3): 231-255
  • Başer K H C (2002). Fonksiyonel gıdalar ve nutrasötikler. Proceedings of the 14. Bitkisel İlaç Hammaddeleri Toplantısı, 29-31 Mayıs 2002, Eskişehir, Türkiye
  • Bilgiçli N, Elgün A, Herken E N, Türker S, Ertaş N & İbanoğlu Ş (2006). Effect of wheat germ/bran addition on the chemical, nutritional and sensory quality of tarhana, a fermented wheat flour-yoghurt product. Journal of Food Engineering 77: 680-686
  • Brand-Williams W, Cavalier M E & Berset C (1995). Use of free radical method to evaluate antioxidant activity. LWT-Food Science and Technology 28(1): 25-30
  • Bushuk W (1998). Wheat breeding for end-product use. Euphytica 100: 137-145
  • Çifci E A & Doğan R (2013). The effects of nitrogen doses on yield and quality traits of Gediz-75 and Flamura-85 wheat varities. Tarım Bilimleri Dergisi- Journal of Agricultural Sciences 19(1): 1-11
  • Doğan İ S & Meral R (2006). Proceeding of the Hububat 2006-Buğdayda bulunan antioksidan maddeler. Hububat Ürünleri Teknolojisi Kongre ve Sergisi, 7-8 Eylül 2006, Gaziantep, Türkiye
  • Dunford N T (2001). Health benefits and processing of lipid-based nutritionals. Food Technology 55(11): 38- 44
  • Dunford N T (2008). Wheat Germ Oil. In: Moreau RA, Kamal-Eldin A (Eds.), Gourment and Health- Promoting Specialty Oils. Urbana, Illinois, USA: AOCS Press, pp. 359-376
  • Dunford N T & Zhang M (2003). Pressurized solvent extraction of wheat germ oil. Food Research International 36(9-10): 905-909
  • Dykes L & Rooney L W (2007). Phenolic compounds in cereal grains and their health benefits. Cereal Foods World 52: 105-111
  • Eisenmenger M (2003). Supercritical Fluid Extraction, Fractionation, and Characterization of Wheat Germ Oil. MSc, Oklahoma State University, Oklahoma, USA
  • Eisenmenger M & Dunford N T (2008). Bioactive components of commercial and supercritical carbon dioxide processed wheat germ oil. Journal of the American Oil Chemists’ Society 85: 55-61
  • Elgün A & Ertugay Z (1995). Tahıl İşleme Teknolojisi. Atatürk Üniversitesi, Ziraat Fakültesi Yayınları, No: 297, Erzurum, TURKEY: Atatürk Üniversitesi Ziraat Fakültesi Ofset Tesisi
  • El-Shami S M, El-Mallah M H, Hassanein M M M & Abdel-Razek A G (2011). Elucidation of polynutrients and fatty acid patterns of wheat germ oil extracted by n-hexane and chloroform/methanol. Journal of Applied Sciences Research 12: 1840-1846
  • Ge Y Q, Sun A D, Ni Y Y & Cai T Y (2000). Some nutritional and functional properties of defatted wheat germ protein. Journal of Agricultural and Food Chemistry 48(12): 6215-6218
  • Gelmez N (2008). Ultrasound assisted and superctitical carbon dioxide extraction of antioxidants from roasted wheat germ. Master of science thesis, The Graduate School of Middle East Technical University, Ankara, Turkey
  • Gök V & Serteser A (2003). Doğal antioksidanların biyoyararlılığı. Proceeding of the 3. Gıda Mühendisliği Kongresi, 2-4 Ekim 2003, Ankara, Türkiye
  • Hettiarachchy N S, Griffin V K & Gnanasambandam R (1996). Preparation and functional properties of a protein isolate from defatted wheat germ. Cereal Chemistry
  • Hoseney R C (1994). Principles of Cereal Science and Technology. American Association of Cereal Chemists, USA
  • Huang D, Ou B & Prior R L (2005). The chemistry behind antioxidant capacity assays. Journal of Agricultural and Food Chemistry 53(6): 1841-1856
  • Jiang S & Niu L (2011). Optimization and evaluation of wheat germ oil extracted by supercritical CO. Grasas 2 y Aceites 62(2): 181-189
  • Kahlon T S (1989). Nutritional implications and uses of wheat and oat kernel oil. Cereal Foods World 34(10): 872-875
  • King H G C (1962). Phenolic compounds of commercial wheat germ. Journal of Food Science 27(5): 446-454
  • Kirk R S & Sawyer R (1991). Analysis of Foods. New York, USA: Longman Scientific and Technical Wiley
  • Megahad O A & El Kinawy O S (2002). Studies on the extraction of wheat germ oil by commercial hexane. Grasas y Aceites 53(4): 414-418
  • Megahed M G, Nashy E S H A & Shaheen M S (2011). Preparation and evaluation of acetylated wheat germ oil as antioxidant. Agriculture and Biology Journal of North America 2(4): 680-686
  • Melikoglu M (2005). Ultrasound assisted extraction of lipids and antioxidants from wheat germ. Master of science thesis, The Graduate School of Middle East Technical University, Ankara, Turkey
  • Morris S R (2004). Grain: Quality attributes. Encyclopedia of Grain Science, Eds: Wrigley, C. et al., Elsevier Ltd., Amsterdam, 238-254
  • Nas S, Gökalp Y H & Ünsal M (2001). Bitkisel Yağ Teknolojisi. Denizli, Türkiye, Pamukkale Üniversitesi, Mühendislik Mimarlık Fakültesi Matbaası
  • Oymak M M (2006). Pilot scale wheat germ stabilization in a spouted bed. Master of science thesis, The Graduate School of Middle East Technical University, Ankara, Turkey
  • Özkaya H & Özkaya B (1990). Tahıl Ürünleri Analiz Yöntemleri. Ankara, Türkiye: Gıda Teknolojisi Derneği Yayınları
  • Pauly A, Pareyt B, Fierens E & Delcour J A (2013). Wheat (Triticum aestivum L. and T. turgidum L. ssp. durum) kernel hardness: I. Current view on the role of puroindolines and polar lipids. Comprehensive Reviews in Food Science and Food Safety 12: 413- 426
  • Pellegrini N, Serafini M, Salvatore S, Rio D D, Bianchi M & Brighenti F (2006). Total antioxidant capacity of spices, dried fruits, nuts, pulses, cereals and sweets consumed in Italy assessed by three different in vitro assays. Molecular Nutrition & Food Research 50(11): 1030-1038
  • Pokorny J, Yanishlieva N & Gordon M (2001). Antioxidants in food. NW Boca Raton FL, USA: CRC Press
  • Pomeranz Y (1987). Modern Cereal Science and Technology. VCH Publishers, Inc., Washington, U.S.A., 486 pp
  • Posner E S & Li Y Z (1991). A technique for seperation of wheat germ by impacting and supsequent grinding. Journal of Cereal Science 13(1): 49-70
  • Singleton V L & Rossi J A (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture
  • Tsao R & Deng Z (2004). Separation procedures for naturally occurring antioxidant phytochemicals. Journal of Chromatography B 812(1-2): 85-99
  • Wang T & Johnson L A (2001). Natural refining of extruded-expelled soybean oils having various fatty acid compositions. Journal of the American Oil Chemists’ Society 78(5): 461-466
  • Xie M & Dunford N T (2011). Enzymatic extraction of wheat germ oil. Journal of the American Oil Chemists’ Society 88: 2015-2021
  • Yiqiang G, Aidong S & Tongyi C (1999). The nutrition value and application deliberation of wheat germ. China Science and Technology of Food Industry 1: 52-53
  • Yu L, Haley S, Perret J, Haris M, Wilson J & Qian M (2002). Free radical scavenging properties of wheat extracts. Journal of Agricultural and Food Chemistry 50(6): 1619-1624
Toplam 53 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Bölüm Research Article
Yazarlar

Mithat Güven Bu kişi benim

Hasan Hüseyin Kara Bu kişi benim

Yayımlanma Tarihi 1 Mayıs 2016
Gönderilme Tarihi 1 Ocak 2016
Yayımlandığı Sayı Yıl 2016 Cilt: 22 Sayı: 3

Kaynak Göster

APA Güven, M., & Kara, H. H. (2016). Some Chemical and Physical Properties, Fatty Acid Composition and Bioactive Compounds of Wheat Germ Oils Extracted From Different Wheat Cultivars. Journal of Agricultural Sciences, 22(3), 433-443. https://doi.org/10.1501/Tarimbil_0000001401

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Journal of Food Processing and Preservation
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Determination of the effect of wheat germ on the mineral and fatty acid composition and aroma compounds of tarhana: A traditional fermented cereal food
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https://doi.org/10.15407/biotech13.02.056
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Lipid Compositions and Geographical Discrimination of 94 Geographically Authentic Wheat Samples Based on UPLC-MS with Non-Targeted Lipidomic Approach
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https://doi.org/10.3390/foods10010010

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