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Fonksiyonel Gıda Bileşenlerinin Tespit Edilmesinde Enstrümental Analiz Tekniklerinin Önemi

Year 2021, Issue: 28, 251 - 258, 30.11.2021
https://doi.org/10.31590/ejosat.995395

Abstract

Fonksiyonel gıda terimi, vücudumuzun ihtiyaç duyduğu temel besin öğelerine ilave olarak tüketildiğinde bedensel ve zihinsel sağlığa olumlu etkilerinin olduğu bilimsel olarak kanıtlanan öğeleri de içeren gıdaları ifade etmektedir. Günümüzde, salgınların giderek artması ve günlük diyetimizde tercih ettiğimiz besinlerin bütüncül sağlık durumunu etkilemesi nedeniyle, fonksiyonel bileşenleri içeren yenilebilir veya içilebilir tüm ürünlerin tüketimine olan talep artmaya devam etmektedir. Bununla birlikte, fonksiyonel ürünlerin farklı yaştaki tüketiciler için uygun olmayabileceği ve bazı olası hastalıkların fonksiyonel bileşenler tarafından tetiklenebileceği de unutulmamalıdır.

Bu derleme çalışmasında, fonksiyonel gıda bileşenlerin tespit edilmesinde kullanılan enstrümental analiz teknikleri üzerinde durulmuştur. Spektroskopi, kromatografi, kütle spektrometresi ve ayrıca kombine tekniklerin gıdalardaki fonksiyonel bileşenlerin tespitinde en çok kullanılan enstrümental analiz teknikleri olduğu sonucuna varılmıştır.

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The Importance of Instrumental Analysis Techniques in the Determination of Functional Food Components

Year 2021, Issue: 28, 251 - 258, 30.11.2021
https://doi.org/10.31590/ejosat.995395

Abstract

Functional food defined as foods contained that have been scientifically proven to their positive effects on physical and mental health, beyond adequate essential nutrients the our body needs. Nowadays, consumer demand for all edible or drinkable products containing functional ingredients continues to increase due to the increasig epidemics and the importance of a holistic health approach.
In addition, it should be kept in mind that all functional products may not be suitable for consumers of different age groups, and some possible diseases may be triggered by functional ingredients.

This review study focused on the instrumental analysis techniques used in identification of functional food components It was concluded that spectroscopy, chromatography, mass spectrometry and also combined/hybrid techniques are the most used instrumental analysis techniques in the detection of functional components in foods.

References

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  • Das, A. B., Goud, V. V. & Das, C. (2019). Phenolic Compounds of Functional Ingredients in Beverages. Value-Added Ingredients and Enrichments of Beverages, In A. M. Grumezescu & A. M. Holban (Eds.), ser. The Science of Beverages vol. 14 (pp. 285-323), Woodhead Publishing.
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  • Esfandiari, A., Saei, A., McKenzie, M. J., Matich, A. J., Babalar, M. & Hunter, D. A. (2017). Preferentially enhancing anti-cancer isothiocyanates over glucosinolates in broccoli sprouts: How NaCl and salicylic acid affect their formation. Plant Physiol. Biochem., 115, 343-353, doi: 10.1016/j.plaphy.2017.04.003.
  • Feng, T., Sun, M., Song, S., Zhuang, H. & Yao, L. (2019). Gas Chromatography for Food Quality Evaluation. In J. Zhong & X. Wang (Eds.), Evaluation Technologies for Food Quality (pp. 219-265), Woodhead Publishing.
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  • Gibson, G. R., Hutkins, R., Sanders, M. E., Prescott, S. L., Reimer, R. A., Salminen, S. J., Scott, K., Stanton, C., Swanson, K. S., Cani, P. D., Verbeke, K. & Reid, G. (2017). The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of prebiotics. Nat. Rev. Gastroenterol. Hepatol., 14, 491-502, doi: 10.1038/nrgastro.2017.75.
  • Guiné, R., Lima M. J. & Barroca, M. J. (2009). Role and health benefits of different functional food components. Revista Millenium, 37(14).
  • Gupta, R., Bhatt, L. K. & Momin, M. (2019). Potent antitumor activity of Laccaic acid and Phenethyl isothiocyanate combination in colorectal cancer via dual inhibition of DNA methyltransferase-1 and Histone deacetylase-1. Toxicol. Appl. Pharmacol., 377, 114631, doi: 10.1016/j.taap.2019.114631.
  • Hara, R., Ishigaki, M., Kitahama, Y., Ozaki, Y. & Genkawa, T. (2018). Excitation wavelength selection for quantitative analysis of carotenoids in tomatoes using Raman spectroscopy. Food Chem., 258, 308-313, doi: 10.1016/j.foodchem.2018.03.089.
  • Hassoun, A., Sahar, A., Lakhal, L. & Aït-Kaddour, A. (2019). Fluorescence spectroscopy as a rapid and non-destructive method for monitoring quality and authenticity of fish and meat products: Impact of different preservation conditions. LWT – Food Sci. Technol., 103, 279-292, doi: 10.1016/j.lwt.2019.01.021.
  • Karoui, R. & Blecker, C. (2010). Fluorescence spectroscopy measurement for quality assessment of food systems—a review. Food Bioproc. Tech., 4, 364-386, doi: 10.1007/s11947-010-0370-0.
  • Kılıç, G. B. & Karahan, A. G. (2010). Fourier dönüşümlü kızılötesi (FTIR) spektroskopisi ve laktik asit bakterilerinin tanısında kullanılması. Gıda, 35(6), 445-452.
  • Lange, K. W. (2020). Omega-3 fatty acids and mental health. Global Health Journal, 4(1), 18-30, doi: 10.1016/j.glohj.2020.01.004.
  • Lee, H., Cho, B. K., Kim, M. S., Lee, W. H., Tewari, J., Bae, H., Sohne, S. I. & Chif, H. Y. (2013). Prediction of crude protein and oil content of soybeans using Raman spectroscopy. Sensor. Actuat. B-Chem., 185, 694-700, doi: 10.1016/j.snb.2013.04.103.
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  • Lin, H., Bean, S. R., Tilley, M., Peiris, K. H. S. & Brabec, D. (2021). Qualitative and quantitative analysis of sorghum grain composition including protein and tannins using ATR-FTIR spectroscopy. Food Anal Methods, 14(2), 268-279, doi: 10.1007/s12161-020-01874-5.
  • Liu, Y. & Nair, M. G. (2010). Non-pungent functional food components in the water extracts of hot peppers. Food Chem., 122(3), 731-736, doi: 10.1016/J.FOODCHEM.2010.03.045.
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Details

Primary Language Turkish
Subjects Engineering
Journal Section Articles
Authors

Pınar Ankaralıgil This is me 0000-0001-6377-5303

Buket Güneşer 0000-0003-2197-5504

Publication Date November 30, 2021
Published in Issue Year 2021 Issue: 28

Cite

APA Ankaralıgil, P., & Güneşer, B. (2021). Fonksiyonel Gıda Bileşenlerinin Tespit Edilmesinde Enstrümental Analiz Tekniklerinin Önemi. Avrupa Bilim Ve Teknoloji Dergisi(28), 251-258. https://doi.org/10.31590/ejosat.995395