Research Article
BibTex RIS Cite

Makarna ve Erişte Türlerindeki Tiaminin İn Vitro Olarak Biyoerişilebilirliğinin Saptanması

Year 2022, Issue: 33, 74 - 78, 31.01.2022
https://doi.org/10.31590/ejosat.1021439

Abstract

Makarna üretimi ucuz, hazırlaması kolay bir besin olup tüm dünyada en sevilen tahıl ürünlerinden bir tanesidir. Tahıllar genel olarak tiamin açısından da zengin besinlerdir. Bununla birlikte hazırlama, pişirme yöntemleri ya da ürün içeriği gibi faktörlerden dolayı besin ögeleri kayıpları olmakta ve besin ögelerinin biyoerişilebilirliği değişmektedir. Bu çalışmanın amacı farklı makarna ve erişte örneklerindeki tiamin miktarı ve biyoerişilebilirliğinin in vitro sindirim modeli ile incelenmesidir. Çalışmada vitamin içerikleri yüksek performanslı sıvı kromatografisi (HPLC) ile tayin edilmiştir. Tiaminin biyoerişilebilirliği %83,90±6,4 ve %96,2±2,8 arasında bulunmuştur. En düşük tiamin biyoerişilebilirliğinin glutensiz makarnasında olduğu saptanmıştır. En yüksek biyoerişilebilirliğin ise tam buğday unundan yapılmış makarnada olduğu gözlemlenmiştir. Sevilen bir besin olan makarnanın tiamin içeriklerinin göreceli düşük olduğu ve bireyler beslenmelerinde tiamin içeriği yüksek olan tam tahıl ürünlerine yer vermeye özen gösterilmesi gerektiği düşünülmüştür.

Project Number

-

Thanks

İstanbul Sabahattin Zaim Üniversitesine desteklerinden dolayı teşekkür ederim

References

  • Akça, S. N., Sargın, H. S., Mızrak, Ö. F., & Yaman, M. (2019). Determination and assessment of the bioaccessibility of vitamins B1, B2, and B3 in commercially available cereal-based baby foods. Microchemical Journal, 150(March), 104192. https://doi.org/10.1016/j.microc.2019.104192
  • Bakanlığı, T. S. (2015). Türkiye'ye Özgü Besin ve Beslenme Rehberi. Ankara: Hacettepe Üniversitesi Sağlık Bilimleri Fakültesi Beslenme ve Diyetetik Bölümü, 96.
  • Barampama, Z., & Simard, R. E. (1995). Effects of soaking, cooking and fermentation on composition, in-vitro starch digestibility and nutritive value of common beans. Plant Foods for Human Nutrition, 48(4), 349-365.
  • Beyhan, Y., & Taş, V. (2019). Mental Sağlık ve Beslenme. Zeugma Health Scıence, 1(1), 30–35.
  • Duda, A., Adamczak, J., Chelminska, P., Juszkiewicz, J., & Kowalczewski, P. (2019). Quality and nutritional/textural properties of durum wheat pasta enriched with cricket powder. Foods, 8(2), 1–10. https://doi.org/10.3390/foods8020046
  • Eshak, E. S., & Arafa, A. E. (2018). Thiamine deficiency and cardiovascular disorders. Nutrition, Metabolism and Cardiovascular Diseases, 28(10), 965–972. https://doi.org/10.1016/j.numecd.2018.06.013
  • Kennedy, D. O. (2016). B vitamins and the brain: Mechanisms, dose and efficacy—A review. Nutrients, 8(2). https://doi.org/10.3390/nu8020068
  • Lee, S. J., Lee, S. Y., Chung, M. S., & Hur, S. J. (2016). Development of novel in vitro human digestion systems for screening the bioavailability and digestibility of foods. Journal of Functional Foods, 22, 113–121. https://doi.org/10.1016/j.jff.2016.01.005
  • Leporati, A., Catellani, D., Suman, M., Andreoli, R., Manini, P., & Niessen, W. M. A. (2005). Application of a liquid chromatography tandem mass spectrometry method to the analysis of water-soluble vitamins in Italian pasta. Analytica Chimica Acta, 531(1), 87–95. https://doi.org/10.1016/j.aca.2004.10.006
  • López-Gámez, G., Elez-Martínez, P., Martín-Belloso, O., & Soliva-Fortuny, R. (2021). Recent advances toward the application of non-thermal technologies in food processing: An insight on the bioaccessibility of health-related constituents in plant-based products. Foods, 10(7). https://doi.org/10.3390/foods10071538
  • Melini, V., Melini, F., & Acquistucci, R. (2020). Phenolic compounds and bioaccessibility thereof in functional pasta. Antioxidants, 9(4), 1–30. https://doi.org/10.3390/antiox9040343
  • Muslu, A., Gider, S.,Dereli, FB.,Yüksel, F. (2021). Üniversite Öğrencilerinin Makarna Tüketim Alışkanlıklarını ve Bunu Etkileyen Faktörlerin İncelenmesi. 10(2), 273–281.
  • Ndaw, S., Bergaentzlé, M., Aoudé-Werner, D., & Hasselmann, C. (2000). Extraction procedures for the liquid chromatographic determination of thiamin, riboflavin and vitamin B6 in foodstuffs. Food Chemistry, 71(1), 129–138. https://doi.org/10.1016/S0308-8146(00)00135-7
  • Schellack, G., Harirari, P., & Schellack, N. (2016). B-complex vitamin deficiency and supplementation. SA Pharmaceutical Journal, 83(4), 14–19.
  • Tamura, M., Singh, J., Kaur, L., & Ogawa, Y. (2016). Impact of the degree of cooking on starch digestibility of rice–An in vitro study. Food Chemistry, 191, 98-104.
  • TURKOMP. (2021). Türk besin kompozisyonu veri tabanı. http://www.turkomp.gov.tr/food-132. Erişim Tarihi: 30.10.2021.
  • Whitfield, K. C., Bourassa, M. W., Adamolekun, B., Bergeron, G., Bettendorff, L., Brown, K. H., … Combs, G. F. (2018). Thiamine deficiency disorders: diagnosis, prevalence, and a roadmap for global control programs. Annals of the New York Academy of Sciences, 1430, 3–43. https://doi.org/10.1111/nyas.13919
  • Yaman, M. (2019). Farklı Ekmek Çeşitlerinde Doğal Olarak Bulunan Vitamin B1, B2 ve B6’nın İn vitro Biyoerişebilirliğinin İncelenmesi. European Journal of Science and Technology, (16), 758–764. https://doi.org/10.31590/ejosat.593444
  • Yaman, M., Çatak, J., Uğur, H., Gürbüz, M., Belli, İ., Tanyıldız, S. N., … Yaldız, M. C. (2021). The bioaccessibility of water-soluble vitamins: A review. Trends in Food Science and Technology, 109(April 2020), 552–563. https://doi.org/10.1016/j.tifs.2021.01.056

Determination of in Vitro Bioaccessibility of Thiamine in Pasta and Noodle Types

Year 2022, Issue: 33, 74 - 78, 31.01.2022
https://doi.org/10.31590/ejosat.1021439

Abstract

Pasta is cheap to produce, easy to prepare and one of the most popular grain products all over the world. Cereals are generally rich in thiamine. However, due to the factors such as preparation, cooking methods or product content, nutrient losses occure and the bioaccessibility of nutrients changes. The aim of this study is to investigate the amount and bioaccessibility of thiamine in different pasta and noodle samples by in vitro digestion model. In the study, vitamin contents were determined by high performance liquid chromatography (HPLC). The bioavailability of thiamine ranged from 83.90±6.4 to 96.2±2.8%. The lowest thiamine bioaccessibility was found in gluten-free pasta. The highest bioaccessibility was observed in pasta made from whole wheat flour. It was thought that the thiamine content of pasta, which is a popular food, is relatively low and it was considered that whole grain products with high thiamine content should be taken into the diet of individuals.

Project Number

-

References

  • Akça, S. N., Sargın, H. S., Mızrak, Ö. F., & Yaman, M. (2019). Determination and assessment of the bioaccessibility of vitamins B1, B2, and B3 in commercially available cereal-based baby foods. Microchemical Journal, 150(March), 104192. https://doi.org/10.1016/j.microc.2019.104192
  • Bakanlığı, T. S. (2015). Türkiye'ye Özgü Besin ve Beslenme Rehberi. Ankara: Hacettepe Üniversitesi Sağlık Bilimleri Fakültesi Beslenme ve Diyetetik Bölümü, 96.
  • Barampama, Z., & Simard, R. E. (1995). Effects of soaking, cooking and fermentation on composition, in-vitro starch digestibility and nutritive value of common beans. Plant Foods for Human Nutrition, 48(4), 349-365.
  • Beyhan, Y., & Taş, V. (2019). Mental Sağlık ve Beslenme. Zeugma Health Scıence, 1(1), 30–35.
  • Duda, A., Adamczak, J., Chelminska, P., Juszkiewicz, J., & Kowalczewski, P. (2019). Quality and nutritional/textural properties of durum wheat pasta enriched with cricket powder. Foods, 8(2), 1–10. https://doi.org/10.3390/foods8020046
  • Eshak, E. S., & Arafa, A. E. (2018). Thiamine deficiency and cardiovascular disorders. Nutrition, Metabolism and Cardiovascular Diseases, 28(10), 965–972. https://doi.org/10.1016/j.numecd.2018.06.013
  • Kennedy, D. O. (2016). B vitamins and the brain: Mechanisms, dose and efficacy—A review. Nutrients, 8(2). https://doi.org/10.3390/nu8020068
  • Lee, S. J., Lee, S. Y., Chung, M. S., & Hur, S. J. (2016). Development of novel in vitro human digestion systems for screening the bioavailability and digestibility of foods. Journal of Functional Foods, 22, 113–121. https://doi.org/10.1016/j.jff.2016.01.005
  • Leporati, A., Catellani, D., Suman, M., Andreoli, R., Manini, P., & Niessen, W. M. A. (2005). Application of a liquid chromatography tandem mass spectrometry method to the analysis of water-soluble vitamins in Italian pasta. Analytica Chimica Acta, 531(1), 87–95. https://doi.org/10.1016/j.aca.2004.10.006
  • López-Gámez, G., Elez-Martínez, P., Martín-Belloso, O., & Soliva-Fortuny, R. (2021). Recent advances toward the application of non-thermal technologies in food processing: An insight on the bioaccessibility of health-related constituents in plant-based products. Foods, 10(7). https://doi.org/10.3390/foods10071538
  • Melini, V., Melini, F., & Acquistucci, R. (2020). Phenolic compounds and bioaccessibility thereof in functional pasta. Antioxidants, 9(4), 1–30. https://doi.org/10.3390/antiox9040343
  • Muslu, A., Gider, S.,Dereli, FB.,Yüksel, F. (2021). Üniversite Öğrencilerinin Makarna Tüketim Alışkanlıklarını ve Bunu Etkileyen Faktörlerin İncelenmesi. 10(2), 273–281.
  • Ndaw, S., Bergaentzlé, M., Aoudé-Werner, D., & Hasselmann, C. (2000). Extraction procedures for the liquid chromatographic determination of thiamin, riboflavin and vitamin B6 in foodstuffs. Food Chemistry, 71(1), 129–138. https://doi.org/10.1016/S0308-8146(00)00135-7
  • Schellack, G., Harirari, P., & Schellack, N. (2016). B-complex vitamin deficiency and supplementation. SA Pharmaceutical Journal, 83(4), 14–19.
  • Tamura, M., Singh, J., Kaur, L., & Ogawa, Y. (2016). Impact of the degree of cooking on starch digestibility of rice–An in vitro study. Food Chemistry, 191, 98-104.
  • TURKOMP. (2021). Türk besin kompozisyonu veri tabanı. http://www.turkomp.gov.tr/food-132. Erişim Tarihi: 30.10.2021.
  • Whitfield, K. C., Bourassa, M. W., Adamolekun, B., Bergeron, G., Bettendorff, L., Brown, K. H., … Combs, G. F. (2018). Thiamine deficiency disorders: diagnosis, prevalence, and a roadmap for global control programs. Annals of the New York Academy of Sciences, 1430, 3–43. https://doi.org/10.1111/nyas.13919
  • Yaman, M. (2019). Farklı Ekmek Çeşitlerinde Doğal Olarak Bulunan Vitamin B1, B2 ve B6’nın İn vitro Biyoerişebilirliğinin İncelenmesi. European Journal of Science and Technology, (16), 758–764. https://doi.org/10.31590/ejosat.593444
  • Yaman, M., Çatak, J., Uğur, H., Gürbüz, M., Belli, İ., Tanyıldız, S. N., … Yaldız, M. C. (2021). The bioaccessibility of water-soluble vitamins: A review. Trends in Food Science and Technology, 109(April 2020), 552–563. https://doi.org/10.1016/j.tifs.2021.01.056
There are 19 citations in total.

Details

Primary Language Turkish
Subjects Engineering
Journal Section Articles
Authors

Serap Andaç Öztürk 0000-0002-6253-4118

Project Number -
Early Pub Date January 30, 2022
Publication Date January 31, 2022
Published in Issue Year 2022 Issue: 33

Cite

APA Andaç Öztürk, S. (2022). Makarna ve Erişte Türlerindeki Tiaminin İn Vitro Olarak Biyoerişilebilirliğinin Saptanması. Avrupa Bilim Ve Teknoloji Dergisi(33), 74-78. https://doi.org/10.31590/ejosat.1021439