Gıda Hazırlama Ve Pişirme İşlemlerinin Biyoaktif Bileşikler Üzerine Etkisi

Muhammet Ali Çakır; Açelya Karagöz; Fatma Eylül Hırca; Aleyna Doğan

doi:10.61830/balkansbd.1568047

Review

Gıda Hazırlama Ve Pişirme İşlemlerinin Biyoaktif Bileşikler Üzerine Etkisi

Year 2024, Volume: 3 Issue: 3, 144 - 163, 09.04.2025

Muhammet Ali Çakır , Açelya Karagöz , Fatma Eylül Hırca , Aleyna Doğan

https://doi.org/10.61830/balkansbd.1568047

Abstract

Biyoaktif bileşikler, bitkisel gıdalarda bulunan ve sağlığa olumlu etkileri olan doğal maddelerdir. Meyve, sebze, kuruyemiş, tohum ve baklagiller gibi bitkisel kaynaklar, bu bileşikler açısından zengin olup, kronik hastalıkların önlenmesinde önemli bir rol oynayabilir. Bu makalenin amacı, gıda işleme tekniklerinin biyoaktif bileşikler üzerindeki etkilerini incelemektir. Özellikle, gıda işleme süreçlerinin antioksidan kapasite, fenolik bileşik içeriği ve biyoerişilebilirlik gibi önemli biyolojik özellikleri nasıl etkilediği araştırılmaktadır. Çalışma, gıda işleme tekniklerinin optimize edilmesi yoluyla daha besleyici ve sağlığa faydalı gıdaların üretilmesine katkı sağlamayı hedeflemektedir. Gıda işleme yöntemlerinin, biyoaktif bileşiklerin biyoyararlanımını ve biyoerişimini artırıcı ya da azaltıcı etkileri bulunmaktadır. Bu süreçler, gıdanın yapısal matrisini değiştirerek, bileşiklerin salınımını ve emilim hızını etkileyebilir. Pişirme yöntemlerinin (örneğin kaynatma, haşlama, kavurma, buharda pişirme, mikrodalga) biyoaktif bileşikler üzerindeki etkisi, bu bileşiklerin stabilitesini, antioksidan kapasitesini ve fenolik içeriğini önemli ölçüde değiştirebilir. Kaynatma, haşlama ve kavurma gibi pişirme yöntemleri, bazı fitokimyasalların ve antioksidanların kaybına neden olabilse de, belirli koşullarda bileşiklerin daha fazla salınımını sağlayarak biyoerişimini artırabilir. Bu konuda yapılan çalışmalar, özellikle buharda pişirme gibi yöntemlerin antioksidan özellikleri koruma potansiyeline sahip olduğunu göstermektedir. Mikrodalga ve buharda pişirme gibi yöntemlerin, sebzelerin fenolik içeriği ve antioksidan aktivitesi üzerindeki olumlu etkileri, diğer yöntemlerle karşılaştırıldığında genellikle daha belirgindir. Bununla birlikte, ızgara ve fırında pişirme teknikleri, sebzelerde en yüksek fenolik içerik düzeylerine ulaşılmasını sağlamaktadır. Buna karşın, suda kaynatma yönteminin, suya çözünebilen biyoaktif bileşiklerin önemli miktarda kaybına neden olduğu tespit edilmiştir. Sonuç olarak, gıda işleme tekniklerinin biyoaktif bileşikler ve antioksidan aktivite üzerindeki etkileri hakkında elde edilen veriler, daha sağlıklı gıdalar üretmek için bu tekniklerin optimize edilmesi gerektiğini ortaya koymaktadır. Gelecekteki çalışmalar, farklı sebzeler ve işleme teknikleri arasında yapılacak karşılaştırmalı analizlerle bu bulguların daha kapsamlı bir şekilde ele alınmasını sağlamalıdır. Aynı zamanda, gıda bileşenlerinin biyoerişimi ve biyoyararlanımı üzerinde işleme tekniklerinin etkilerini derinlemesine incelemek, besin değerinin korunmasına yönelik stratejilerin geliştirilmesine katkı sağlayacaktır.

Keywords

biyoaktif bileşen, biyoyararlılık, biyoerişim, pişirme, gıda hazırlama

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Effect of Food Preparation and Cooking Processes on Bioactive Compounds

Year 2024, Volume: 3 Issue: 3, 144 - 163, 09.04.2025

Muhammet Ali Çakır , Açelya Karagöz , Fatma Eylül Hırca , Aleyna Doğan

https://doi.org/10.61830/balkansbd.1568047

Abstract

Bioactive compounds are natural substances found in plant-based foods that have beneficial effects on health. Fruits, vegetables, nuts, seeds, and legumes are rich sources of these compounds and can play a significant role in the prevention of chronic diseases. The purpose of this article is to examine the impact of food processing techniques on bioactive compounds. Specifically, the study explores how food processing affects key biological properties such as antioxidant capacity, phenolic compound content, and bioavailability. The aim is to contribute to the production of healthier and more nutritious foods by optimizing food processing techniques. Food processing methods can either enhance or reduce the bioavailability and bioaccessibility of bioactive compounds. These processes alter the structural matrix of foods, thereby influencing the release and absorption rate of the compounds. Cooking methods (such as boiling, steaming, roasting, and microwave cooking) can significantly alter the stability, antioxidant capacity, and phenolic content of bioactive compounds. While methods like boiling, steaming, and roasting can lead to the loss of some phytochemicals and antioxidants, under certain conditions, they may also enhance the release of these compounds, improving their bioavailability. Research in this area has shown that methods like steaming tend to preserve antioxidant properties more effectively. When compared to other techniques, microwave and steaming methods have generally been found to have more favorable effects on the phenolic content and antioxidant activity of vegetables. Additionally, grilling and baking methods have been shown to result in the highest phenolic content levels in vegetables. However, boiling has been found to cause significant loss of water-soluble bioactive compounds. In conclusion, the findings on the impact of food processing techniques on bioactive compounds and antioxidant activity underscore the need to optimize these techniques for the production of healthier foods. Future studies should broaden these findings through comparative analyses of different vegetables and processing methods. Moreover, deeper investigation into the effects of processing techniques on the bioavailability and bioaccessibility of food components will contribute to the development of strategies aimed at preserving nutritional value.

Keywords

Bioactive compounds, bioavailability, bioaccess, cooking, food preparation

References

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24. Jaiswal AK, Gupta S, Abu-Ghannam N. Kinetic evaluation of colour, texture, polyphenols and antioxidant capacity of Irish York cabbage after blanching treatment. Food Chem. 2012;131(1):63-72
25. Manzi P, Marconi S, Aguzzi A, Pizzoferrato L. Commercial mushrooms: nutritional quality and effect of cooking. Food Chem. 2004;84(2):201-6. 26. Sengkhamparn N, Phonkerd N. Effects of heat treatment on free radical scavenging capacities and phenolic compounds in Tylopilus alboater Wild Edible Mushrooms. Chiang Mai J Sci. 2014;41(5.2):1251-1249.
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30. Murador DC, Mercadante AZ, de Rosso VV. Cooking techniques improve the levels of bioactive compounds and antioxidant activity in kale and red cabbage. Food Chem. 2016;196:1101-7. 31. Ellong EN, Billard C, Adenet S, Rochefort K. Polyphenols, carotenoids, vitamin C content in tropical fruits and vegetables and impact of processing methods. Food Nutr Sci. 2015;06(03):299-313.
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Details

Primary Language	Turkish
Subjects	Health Services and Systems (Other)
Journal Section	Reviews
Authors	Muhammet Ali Çakır 0000-0001-5066-1956 Açelya Karagöz 0009-0005-1849-5878 Fatma Eylül Hırca 0009-0005-5789-9664 Aleyna Doğan 0009-0005-7240-480X
Publication Date	April 9, 2025
Submission Date	October 16, 2024
Acceptance Date	December 6, 2024
Published in Issue	Year 2024 Volume: 3 Issue: 3

Cite

Vancouver	Çakır MA, Karagöz A, Hırca FE, Doğan A. Gıda Hazırlama Ve Pişirme İşlemlerinin Biyoaktif Bileşikler Üzerine Etkisi. Balkan Health Sci J. 2025;3(3):144-63.

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