Bioactive Component Potential of Oilseed Hulls and their Use in Food Products

Yıl 2017, Cilt: 15 Sayı: 3, 315 - 321, 22.10.2017

Elif Öztürk Gülden Ova

https://doi.org/10.24323/akademik-gida.345280

Öz

In
this review, chemical components, antioxidant activity, phenolic constituents
and dietary fiber contents of hulls of oilseeds such as almond, walnut, cocoa,
coffee, sesame, pistachio, peanut, pumpkin, cashew, hazelnut, flaxseed and
rapeseed as by-products of food industry were discussed. In recent years,
research on the raw materials that can provide food functional properties has
gained importance. The fact that oilseed shells can be supplied as cheap raw
materials attracts the attention of functional food industry. The purpose of this
review is to provide a source on nutritional value and bioactive compounds of
hulls of oilseeds to functional food producers.

Anahtar Kelimeler

Hulls of oilseeds, Chemical compounds, Dietary fiber, Antioxidant activity, Phenolic compounds

Yağlı Tohum Kabuklarının Biyoaktif Bileşen Potansiyeli ve Gıdalarda Kullanımı

Öz

Bu derlemede, gıda sanayisinde işlenen badem, ceviz,
kakao, kahve, susam, antepfıstığı, yer fıstığı, kabak çekirdeği, kaju, fındık,
keten tohumu ve kolza gibi yağlı tohumların yan ürün olarak açığa çıkan
kabuklarının kimyasal bileşenleri, antioksidan aktiviteleri, fenolik bileşenleri,
diyet lifi gibi biyoaktif bileşenleri üzerinde yapılmış çeşitli çalışmalara yer
verilmiştir. Son yıllarda gıdalara fonksiyonel özellik kazandırabilecek
hammaddeler üzerinde araştırmalar önem kazanmıştır. Yağlı tohum kabuklarının
gıda artığı olması nedeniyle ucuz hammadde olarak temin edilebilmesi
fonksiyonel gıda sanayisinin de ilgisini çekmektedir. Yağlı tohum kabuklarının
besin değerleri ve biyoaktif içerikleri konusunda elde edilmiş verilerin
fonksiyonel gıda üreticileri için kaynak oluşturmasına yardımcı olmak bu
derlemenin amacını oluşturmaktadır.

Anahtar Kelimeler

Yağlı tohum kabukları, Kimyasal bileşenleri, Diyet lifi, Antioksidan aktivite, Fenolik bileşenler

Kaynakça

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