Akademik Veri Yönetim Sistemi
Gaziosmanpaşa Üniversitesi Ziraat Fakültesi Dergisi, cilt.36, sa.1, ss.10-22, 2019 (Hakemli Dergi)
In this study, some nutritional properties and bioactive components of 34 cereal products, including rice,corn, bulgur, pasta, biscuits, cakes, crackers, breads, bakery products and breakfast products, which are frequentlyconsumed in daily life, have been examined. For this purpose, bioactive components such as total polyphenolcontent (TPC), total carotenoid content (TCC) and antioxidant capacity (DPPH and FRAP methods) were analyzedtogether with dry matter, protein, fat and ash analyzes. Significant differences were found between products andproduct groups with respect to bioactive components and antioxidant activities. TPC of the products were rangedbetween 301.16±4.91 (Baldo rice) - 1307.48±71.65 (corn bread) µg GAE/g DM. TCC of the products were rangedbetween 0.11±0.02 (Baldo rice) - 22.22±1.05 (yellow corn) µg LE/g DM. The lowest antioxidant activity resultswere found in Baldo rice samples 1.46±0.20 % İnh./mg DM (DPPH) and 1.14±0.19 Fe+2 µmol/g DM (FRAP)while the highest were in corn bread 11.17±0.39 % İnh./mg DM (DPPH) and in yellow corn 63.27±1.53 Fe+2µmol/g DM (FRAP). In general, bioactive compounds and antoxidant activities of products containing wholegrain, bran, fruit and cocoa were found higher than others in the same product group. In conclusion, consumptionof corn and corn products are recommended thanks to high bioactive compounds content and so to promotehealthier nutrition.