Öz
In this study, the amounts of essential and non-essential amino acids in fresh, frozen, sun-dried and microwave-dried in the Asphodelus aestivus L. were determined by High Performance Liquid Chromatography (HPLC). The lowest amount of non-essential amino acids in fresh asphodelus was found to be serine, while the highest was asparagine. The lowest concentration of essential amino acids was found to be arginine, while the highest was histidine. The change in the amount of all amino acids as a result of the freezing process was found to be statistically insignificant (p>0.05). The decrease in the amounts of essential and non-essential amino acids as a result of sun and microwave drying was statistically significant (p<0.05). As a result of these findings, it is clear that freeze storage is the most suitable method in terms of preservation of aminoacid content. Microwave drying is more advantageous in terms of time than drying in the sun.
Anahtar Kelimeler
Asphodelus aestivus L. Aminoacid Freezing Sun drying Microwave drying
Kaynakça
- Adeyeye, E. I. (2010). Effect of cooking and roasting on the amino acid composition of raw groundnut (Arachis hypogaea) seeds. Acta Scientiarum Polonorum, Technologia Alimentaria, 9(2), 201-216.
- Ahmed, N., Singh, J., Chauhan, H., Anisa-Anjum, P. G., and Kour, H. (2013). Different drying methods: their applications and recent advances. International Journal of Food Nutrition and Safety, 4(1), 34–42.
- Alkanhal, H. A., Al-Othman, A. A., and Hewedi, F. M. (2001). Changes in protein nutritional quality in fresh and recombined ultra high temperature treated milk during storage. International Journal of Food Sciences and Nutrition, 52, 509–514.
- Anyalogbu, E. A., Onyeike, E. N., and Monanu, M. O. (2015). Effect of heat treatment on the amino acid profile of plukenetia conophora seed kernel flours. International Journal of Biochemistry Research & Review, 7(3), 121-131.
- Bakar, B., Çakmak, M., Ibrahim, M. S., Özer, D., Saydam, S., and Karatas, F. (2020). Investigation of Amounts of vitamins, lycopene, and elements in the fruits of opuntia ficus-indica subjected to different pretreatments. Biological Trace Element Research, 198(1), 315-323.
- Baytop, T. (1999). Treatment with Plants in Turkey, Nobel Tıp Kitapevleri, Istanbul.
- Coimbra, M. A., Nunes, C., Cunha, P. R., and Guine, R. (2011). Amino acid profile and Maillard compounds of sun-dried pears. Relation with the reddish brown colour of the dried fruits. European Food Research and Technology, 233, 637–646.
- Davidson, J. A. (2019). Amino acids in life: a prebiotic division of labor. Journal of Molecular Evolution, 87, 1-3.
- Demiray, E., and Tülek, Y. (2010). Donmuş Muhafaza Sırasında Meyve ve Sebzelerde Oluşan Kalite Değişimleri. Akademik Gıda, 8 (2), 36-44.
- Elkin, R. G., and Wasynczuk, A. M. (1987). Amino acid analysis of feedstuff hydrolysates by precolumn derivatization with phenylisothiocyanate and reversed-phase high-performance liquid chromatography. Cereal Chemistry, 64(4), 226-229.
- Garlick, P. J. (2004). The nature of human hazards associated with excessive intake of amino acids. The Journal of Nutrition, 134(6), 1633-1639.
- Glew, R. H., VanderJagt, D. J., Lockett, C., Grivetti, L. E., Smith, G. C., Pastuszyn, A., and Millson, M. (1997). Amino acid, fatty acid, and mineral composition of indigenous plants of Burkina Faso. Journal of Food Composition and Analysis, 10, 205–217
- Gülçin, İ., Oktay, M., Kireçci, E., and Küfrevioğlu Ö. İ. (2003). Screening of antioxidant and antimicrobial activities of anise (Pimpinella anisum L.) seed extracts. Food Chemistry, 83, 371-382.
- Karataş, F., Bektaş, İ., Birişik, A., Aydın, Z., and Kurtul, A. (2011). Çiriş Otu’nda (Asphodelus aestivus L.) Suda Çözünen Bazı Bileşiklerin Araştırılması. SDU Journal of Science (E-Journal), 6 (1), 35-39
- Kamiloglu, S., Toydemir, G., Boyacioglu, D., Beekwilder, J., Hall, R. D., and Capanoglu, E. (2015). A review on the effect of drying on antioxidant potential of fruits and vegetables. Critical Reviews in Food Science and Nutrition, 56(1), 110-129.
- Kwanyuen, P., and Burton, J. W. (2010). A Modified amino acid analysis using PITC derivatization for soybeans with accurate determination of cysteine and half-cystine. Journal of the American Oil Chemists' Society, 87(2), 127–132.
- Lonnerdal, B., and Hernell, O. (1998). Effects of feeding ultrahigh temperature-treated infant formula with different protein concentrations or powdered formula as compared with breast-feeding, on plasma amino acids, hematology and trace element status. The American Journal of Clinical Nutrition, 68, 350–356.
- Maisnam, D., Rasane, P., Dey, A., Kaur, S., and Sarma, C. (2016). Recent advances in conventional drying of foods. Journal of Food Technology and Preservation, 1(1), 25-34.
- Mukhtar, Z. G., Özer, D., Karataş, F., and Saydam, S. (2022). Amino acid contents of some eggplant species grown in different region. Journal of the Institute of Science and Technology, 12(2), 857-869.
- Muller, H. G., and Tobin, G. (1980). Nutrition and food processing, Croom helm. London.
- Olaofe, O., Adeyemi, F.O., and Adediran, G. O. (1994). Amino acid and mineral composition and functional properties of oil seeds. Journal of Agriculture and Food Chemistry, 42(4), 879-881.
- Öztürk, F., and Gündüz, H. (2018). The effect of different drying methods on chemical composition, fatty acid, and amino acid profiles of sea cucumber (Holothuria tubulos Gmelin, 1791). Journal of Food Processing and Preservation, 42(9), e13723–. doi:10.1111/jfpp.13723.
- Pourfarzad, A., Najafi, M. B. H., Khodaparast, M. H. H., Khayyat, M. H., and Malekpour, A. (2014). Fractionation of Eremurus spectabilis fructans byethanol: Box–Behnken design and principal component analysis. Carbohydrate Polymers, 106, 374-383.
- Sumnu, G. (2001). A review on microwave baking of foods. International Journal of Food Science and Technology, 36, 117–127.
- Taira, B. H. (1973). Heat Destruction of Amino Acids in Soybean Products. Japan Agricultural Research Quarterly, 7(4), 11 268-273.
- Unal, I., and Kaplan-Ince, O. (2016). Characterization of antioxidant activity, vitamins, and elemental composition of çiriş (Asphodelus aestivus L.) from Tunceli, Turkey. Instrumentation Science & Technology, 45(5), 469–478.
- Uribe, E., Vega-Gálvez, A., García, V., Pastén, A., López, J., and Goñi, G. (2019). Effect of different drying methods on phytochemical content and amino acid and fatty acid profiles of the green seaweed, Ulva spp. Journal of Applied Phycology, 31, 1967–1979.
- Ünal, İ. (2013). Tunceli yöresinde yetişen çiriş otunun (Asphodelus aestivus L.) antioksidan aktivitesinin ve bazı fenolik bileşiklerinin incelenmesi (Yüksek Lisans tezi) 2013. https://tez.yok.gov.tr/UlusalTez Merkezi.
- Yeung, C. Y., Lee, H. C., Lin, S. P., Yang, Y. C., Huang, F. Y., and Chuang, C. K. (2006). Negative effect of heat sterilization on the free amino acid concentrations in infant formula. European Journal of Clinical Nutrition, 60, 136–141.
- Wu, T., and Mao, L.. (2008). Influences of hot air drying and microwave drying on nutritional and odorous properties of grass carp (Ctenopharyngodon idellus) fillets. Food Chemistry, 110, 647–653.
- Zhou, W., Wang, Y., Yang, F., Dong, Q., Wang, H., and Hu, N. (2019). Rapid determination of amino acids of nitraria tangutorum bobr. from the qinghai-tibet plateau using HPLC-FLD-MS/MS and a highly selective and sensitive pre-column derivatization method. Molecules, 24(1665), 2-14
Öz
Bu çalışmada, taze, dondurulmuş, güneşte ve mikrodalga ile kurutulmuş çiriş otundaki (Asphodelus aestivus L.) esansiyel ve esansiyel olmayan aminoasitlerin miktarı Yüksek Performanslı Sıvı Kromatografisi (HPLC) ile belirlenmiştir. Taze çiriş otu’nda esansiyel olmayan aminoasitlerden miktarı en az olan serin iken, en fazla olan ise asparajindir. Esansiyel aminoasitlerden konsantrasyonu en düşük olan arginin iken, en yüksek olan ise histidin olarak bulunmuştur. Koruma yöntemlerinden dondurma işlemi sonucu bütün aminoasit miktarlarındaki değişim taze çiriş otuna göre, istatiki olarak anlamsız bulunmuştur (p>0.05). Güneş ve mikrodalga ile kurutma işlemlerinin sonucu ise esansiyel ve esansiyel olmayan aminoasitlerin miktarlarındaki azalma istatistiki olarak anlamlı bulunmuştur (p<0.05). Bulgular neticesinde amino asit miktarı açısından, uygulanan yöntemlerden en uygun olanının dondurma işlemi olduğu söylenebilir. Mikrodalga ile kurutma güneşte kurutmaya göre zaman açısından daha avantajlıdır.
Anahtar Kelimeler
Çiriş otu Asphodelus aestivus L Aminoasit Dondurma Güneşte kurutma Mikrodalga kurutma
Kaynakça
- Adeyeye, E. I. (2010). Effect of cooking and roasting on the amino acid composition of raw groundnut (Arachis hypogaea) seeds. Acta Scientiarum Polonorum, Technologia Alimentaria, 9(2), 201-216.
- Ahmed, N., Singh, J., Chauhan, H., Anisa-Anjum, P. G., and Kour, H. (2013). Different drying methods: their applications and recent advances. International Journal of Food Nutrition and Safety, 4(1), 34–42.
- Alkanhal, H. A., Al-Othman, A. A., and Hewedi, F. M. (2001). Changes in protein nutritional quality in fresh and recombined ultra high temperature treated milk during storage. International Journal of Food Sciences and Nutrition, 52, 509–514.
- Anyalogbu, E. A., Onyeike, E. N., and Monanu, M. O. (2015). Effect of heat treatment on the amino acid profile of plukenetia conophora seed kernel flours. International Journal of Biochemistry Research & Review, 7(3), 121-131.
- Bakar, B., Çakmak, M., Ibrahim, M. S., Özer, D., Saydam, S., and Karatas, F. (2020). Investigation of Amounts of vitamins, lycopene, and elements in the fruits of opuntia ficus-indica subjected to different pretreatments. Biological Trace Element Research, 198(1), 315-323.
- Baytop, T. (1999). Treatment with Plants in Turkey, Nobel Tıp Kitapevleri, Istanbul.
- Coimbra, M. A., Nunes, C., Cunha, P. R., and Guine, R. (2011). Amino acid profile and Maillard compounds of sun-dried pears. Relation with the reddish brown colour of the dried fruits. European Food Research and Technology, 233, 637–646.
- Davidson, J. A. (2019). Amino acids in life: a prebiotic division of labor. Journal of Molecular Evolution, 87, 1-3.
- Demiray, E., and Tülek, Y. (2010). Donmuş Muhafaza Sırasında Meyve ve Sebzelerde Oluşan Kalite Değişimleri. Akademik Gıda, 8 (2), 36-44.
- Elkin, R. G., and Wasynczuk, A. M. (1987). Amino acid analysis of feedstuff hydrolysates by precolumn derivatization with phenylisothiocyanate and reversed-phase high-performance liquid chromatography. Cereal Chemistry, 64(4), 226-229.
- Garlick, P. J. (2004). The nature of human hazards associated with excessive intake of amino acids. The Journal of Nutrition, 134(6), 1633-1639.
- Glew, R. H., VanderJagt, D. J., Lockett, C., Grivetti, L. E., Smith, G. C., Pastuszyn, A., and Millson, M. (1997). Amino acid, fatty acid, and mineral composition of indigenous plants of Burkina Faso. Journal of Food Composition and Analysis, 10, 205–217
- Gülçin, İ., Oktay, M., Kireçci, E., and Küfrevioğlu Ö. İ. (2003). Screening of antioxidant and antimicrobial activities of anise (Pimpinella anisum L.) seed extracts. Food Chemistry, 83, 371-382.
- Karataş, F., Bektaş, İ., Birişik, A., Aydın, Z., and Kurtul, A. (2011). Çiriş Otu’nda (Asphodelus aestivus L.) Suda Çözünen Bazı Bileşiklerin Araştırılması. SDU Journal of Science (E-Journal), 6 (1), 35-39
- Kamiloglu, S., Toydemir, G., Boyacioglu, D., Beekwilder, J., Hall, R. D., and Capanoglu, E. (2015). A review on the effect of drying on antioxidant potential of fruits and vegetables. Critical Reviews in Food Science and Nutrition, 56(1), 110-129.
- Kwanyuen, P., and Burton, J. W. (2010). A Modified amino acid analysis using PITC derivatization for soybeans with accurate determination of cysteine and half-cystine. Journal of the American Oil Chemists' Society, 87(2), 127–132.
- Lonnerdal, B., and Hernell, O. (1998). Effects of feeding ultrahigh temperature-treated infant formula with different protein concentrations or powdered formula as compared with breast-feeding, on plasma amino acids, hematology and trace element status. The American Journal of Clinical Nutrition, 68, 350–356.
- Maisnam, D., Rasane, P., Dey, A., Kaur, S., and Sarma, C. (2016). Recent advances in conventional drying of foods. Journal of Food Technology and Preservation, 1(1), 25-34.
- Mukhtar, Z. G., Özer, D., Karataş, F., and Saydam, S. (2022). Amino acid contents of some eggplant species grown in different region. Journal of the Institute of Science and Technology, 12(2), 857-869.
- Muller, H. G., and Tobin, G. (1980). Nutrition and food processing, Croom helm. London.
- Olaofe, O., Adeyemi, F.O., and Adediran, G. O. (1994). Amino acid and mineral composition and functional properties of oil seeds. Journal of Agriculture and Food Chemistry, 42(4), 879-881.
- Öztürk, F., and Gündüz, H. (2018). The effect of different drying methods on chemical composition, fatty acid, and amino acid profiles of sea cucumber (Holothuria tubulos Gmelin, 1791). Journal of Food Processing and Preservation, 42(9), e13723–. doi:10.1111/jfpp.13723.
- Pourfarzad, A., Najafi, M. B. H., Khodaparast, M. H. H., Khayyat, M. H., and Malekpour, A. (2014). Fractionation of Eremurus spectabilis fructans byethanol: Box–Behnken design and principal component analysis. Carbohydrate Polymers, 106, 374-383.
- Sumnu, G. (2001). A review on microwave baking of foods. International Journal of Food Science and Technology, 36, 117–127.
- Taira, B. H. (1973). Heat Destruction of Amino Acids in Soybean Products. Japan Agricultural Research Quarterly, 7(4), 11 268-273.
- Unal, I., and Kaplan-Ince, O. (2016). Characterization of antioxidant activity, vitamins, and elemental composition of çiriş (Asphodelus aestivus L.) from Tunceli, Turkey. Instrumentation Science & Technology, 45(5), 469–478.
- Uribe, E., Vega-Gálvez, A., García, V., Pastén, A., López, J., and Goñi, G. (2019). Effect of different drying methods on phytochemical content and amino acid and fatty acid profiles of the green seaweed, Ulva spp. Journal of Applied Phycology, 31, 1967–1979.
- Ünal, İ. (2013). Tunceli yöresinde yetişen çiriş otunun (Asphodelus aestivus L.) antioksidan aktivitesinin ve bazı fenolik bileşiklerinin incelenmesi (Yüksek Lisans tezi) 2013. https://tez.yok.gov.tr/UlusalTez Merkezi.
- Yeung, C. Y., Lee, H. C., Lin, S. P., Yang, Y. C., Huang, F. Y., and Chuang, C. K. (2006). Negative effect of heat sterilization on the free amino acid concentrations in infant formula. European Journal of Clinical Nutrition, 60, 136–141.
- Wu, T., and Mao, L.. (2008). Influences of hot air drying and microwave drying on nutritional and odorous properties of grass carp (Ctenopharyngodon idellus) fillets. Food Chemistry, 110, 647–653.
- Zhou, W., Wang, Y., Yang, F., Dong, Q., Wang, H., and Hu, N. (2019). Rapid determination of amino acids of nitraria tangutorum bobr. from the qinghai-tibet plateau using HPLC-FLD-MS/MS and a highly selective and sensitive pre-column derivatization method. Molecules, 24(1665), 2-14
Ayrıntılar
| Birincil Dil | Türkçe |
|---|---|
| Konular | Kimya Mühendisliği (Diğer) |
| Bölüm | Makaleler |
| Yazarlar | |
| Erken Görünüm Tarihi | 15 Haziran 2023 |
| Yayımlanma Tarihi | 15 Haziran 2023 |
| Yayımlandığı Sayı | Yıl 2023 Cilt: 13 Sayı: 2 |
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