HAZELNUT TESTA AS A BY-PRODUCT: NUTRITIONAL COMPOSITION, ANTIOXIDANT ACTIVITY, PHENOLIC COMPOUND PROFILE AND DIETARY FIBER CONTENT

Year 2018, Volume: 42 Issue: 3, 38 - 57, 30.09.2018

Vasfiye Hazal Ozyurt , Semih Otles

Abstract

Objective: The aim of this study is to determine hazelnut testa which is a good example of agro-food by-products as a potential source of natural antioxidants and functional food ingredients.

Material and Method: Ultrasound assisted extraction (UAE) was used for less analysis time in both determination of dietary fiber and the phenolic compounds. The total dietary fiber contents were determined using both the Association of Analytical Chemistry (AOAC) methods and the enzymatic-chemical method.

Result and Discussion: The results presented that hazelnut testa had a relatively high phenolic content both the extract obtained by CE (1413.32 mg gallic acid equivalent (GAE)/g dry matter) and UAE in 5 min (1420.86 mg GAE/g dry matter). The extract obtained by UAE possessed higher antioxidant activity than the extract obtained by CE in both antioxidant activity methods. Three phenolic compounds identified in the extract obtained by CE while four phenolic compounds found in the extract obtained by UAE. In the enzymatic-chemical method, the dietary fiber in the extract obtained by CE contained 68.93% while the extract obtained by UAE was 70.69%. Our results suggested that hazelnut testa can be used in the preparation of low calorie, high fiber, and antioxidant-rich foods, food supplements, and active pharmaceutical ingredients.

Keywords

antioxidant activity, AOAC enzymatic-gravimetric method, dietary fibre, enzymatic-chemical method, hazelnut testa, phenolic compound profile

YAN ÜRÜN OLARAK FINDIK ZARI: BESİN BİLEŞİMİ, ANTİOKSİDAN AKTİVİTE, FENOLİK BİLEŞİK PROFİLİ VE DİYET LİFİ İÇERİĞİ

Abstract

Amaç: Bu çalışmanın amacı tarımsal bir gıda yan ürünü olan fındık zarının fonksiyonel gıda bileşeni ve doğal antioksidanların kaynağı olarak incelenmesidir.

Gereç ve Yöntem: Bu çalışmada, ultrason destekli ekstraksiyon (UAE) hem diyet lifi hem de fenolik bileşiklerin daha kısa analiz süresi için kullanılmıştır. Toplam diyet lifi içeriği, hem Analitik Kimya Birliği (AOAC) metodu hem de enzimatik-kimyasal metot kullanılarak tanımlanmış ve kıyaslanmıştır.

Sonuç ve Tartışma: Sonuçlara bakıldığında fındık zarının, hem CE (1413.32 mg gallik asit eşdeğeri (GAE) /g kuru madde) hem de UAE (1420.86 mg GAE/g kuru madde) ile elde edilen ekstraktlarında da oldukça yüksek fenolik bileşik içeriğine sahip olduğu görülmüştür. UAE ile elde edilen ekstraktın her iki antioksidan aktivite metotlarında CE ile elde edilen ekstraktından daha yüksek antioksidan aktiviteye sahip olduğu bulunmuştur. CE ile elde edilen ekstrakta 3 fenolik bileşen tanımlanırken, UAE ile elde edilen ekstrakta da 4 fenolik bileşen tanımlanmıştır. Enzimatik-kimyasal metotta, CE ile elde edilen ekstraktın toplam diyet lifi içeriği %68.93, UAE ile elde edilen ekstraktınki % 70,69 olarak bulunmuştur. Bu çalışmanın sonuçları, fındık zarının düşük kalorili, yüksek lif içeriğine sahip ve antioksidanca zengin gıdaların, gıda desteklerinin ve ilaç etken maddelerinin hazırlanmasında kullanılabileceğini göstermektedir.

Keywords

antioksidan aktivite, AOAC enzimatik-gravimetrik metot, diyet lifi, enzimatik-kimyasal metot, fındık zarı, fenolik bileşen profili

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