Research Article
BibTex RIS Cite

Researches of Some Properties of The Flours of Fenugreek Seed Sold in Ağrı and Erzurum Cities

Year 2023, Volume: 13 Issue: 1, 352 - 361, 01.03.2023

Ebru Erdemir

https://doi.org/10.21597/jist.1212929

Abstract

Buy grass, whose Latin name is Trigonella foenum-graecum L., is generally known as fenugreek among the people. Although it is used in many areas, it is used in the food industry to flavor foods, prevent the development of spoilage or pathogenic microorganisms, and extend the shelf life of foods. In this research, the analysis of mineral substance, total phenolic substance (TFM), free radical scavenging activity, and colour rere performed for 13 the samples of buy grass seed flour (BOTU) bought from Ağrı and Erzurum cities. While the samples’ most abundant macro mineral substance is phosphorus (P), the highest amount of micro mineral substance detected is sodium (Na). The TFM values in the BOTUs were determined as the highest 426.71 mg GAE 100 /g and the lowest 137.30 mg GAE 100 /g. The highest free radical scavenging activity value found was 100.11 IC50 mg /mL, while the lowest value was 31.67 IC50 mg /mL. L*, a*, and b* color values were determined as the means 73.70, 0.63, and 27.37, respectively. As a result, it was observed that the mineral substance, TFM, antioxidant, and colour properties of the samples bought from different markets were different from each other.

Keywords

Trigonella foenum-graecum L. fenugreek mineral antioxidan

References

  • Aksu, M. I., & Erdemir, E. (2014). A survey of selected minerals in ready-to-eat pastırma types from different regions of Turkey using ICP/OES. Turkish Journal of Veterinary and Animal Sciences, 38, 564-571.
  • Aksu, M. I., Turan, E., & Sat, I. G. (2020). Effects of lyophilized red cabbage water extract and pH levels on the quality properties of pastirma cemen paste during chilled storage. Journal of Stored Products Research, 89. doi:ARTN 101696 10.1016/j.jspr.2020.101696
  • Aksu, M. I., Turan, E., Sat, I. G., Erdemir, E., Oz, F., & Gurses, M. (2020). Improvement of quality properties of cemen paste of pastirma by lyophilized red cabbage water extract. Journal of Food Processing and Preservation, 44(9). doi:ARTN e14714 10.1111/jfpp.14714
  • Bolat, İ., & Kara, Ö. (2017). Bitki besin elementleri: kaynakları, işlevleri, eksik ve fazlalıkları. Bartın Orman Fakultesi Dergisi, 19(1), 218-228.
  • Bouhenni, H., Doukani, K., Sekeroglu, N., Gezici, S., & Tabak, S. (2019). Comparative study on chemical composition and antibacterial activity of fenugreek (Trigonella Foenum graecum L.) and cumin (Cuminum cyminum L.) seeds. Ukrainian Food Journal, 8(4), 755-767. doi:10.24263/2304-974x-2019-8-4-7
  • Brar, J. K., Rai, D. R., Singh, A., & Kaur, N. (2013). Biochemical and physiological changes in Fenugreek (Trigonella foenum- graecum L.) leaves during storage under modified atmosphere packaging. Journal of Food Science and Technology-Mysore, 50(4), 696-704. doi:10.1007/s13197-011-0390-4
  • Dhawi, F., El-Beltagi, H. S., Aly, E., & Hamed, A. M. (2020). Antioxidant, antibacterial activities and mineral content of buffalo yoghurt fortified with fenugreek and moringa oleifera seed flours. Foods, 9(9). Erdemir, E. (2022a). Buy otu ve sağlık üzerine etkileri. 2. Uluslararası Bilimsel Araştırmalar ve Yenilikçi Çalışmalar Sempozyumu.
  • Erdemir, E. (2022b). Free amino acids profile and quality properties of Turkish pastirma cured with potassium lactate and sodium chloride combinations. Journal of Food Processing and Preservation, 46(2). doi:ARTN e16263 10.1111/jfpp.16263
  • Gökçe, Z., & Efe, L. (2016). Çemen (Trigonella foenum-graecum L.) Bitkisinin kullanım alanları ve tıbbi önemi. Nevşehir Bilim ve Teknoloji Dergisi, TARGİD Özel Sayı, 355-363.
  • Hajra, D., & Paul, S. (2018). Study of glucose uptake enhancing potential of fenugreek (Trigonella foenum graecum) leaves extract on 3T3 L1 cells line and evaluation of its antioxidant potential. Pharmacognosy Research, 10(4), 347-353. doi:10.4103/pr.pr_50_18
  • Hettiarachchy, N. S., Glenn, K. C., Gnanasambandam, R., & Johnson, M. G. (1996). Natural antioxidant extract from Fenugreek (Trigonella foenumgraecum) for ground beef patties. Journal of Food Science, 61(3), 516-519. doi:DOI 10.1111/j.1365-2621.1996.tb13146.x
  • Kan, Y., Kan, A., Ceyhan, T., Sayar, E., Kartal, M., Altun, L., . . . Cevheroglu, S. (2005). Atomic absorption spectrometric analysis of Trigonella foenum-graecum L. seeds cultivated in Turkey. Turkish Journal of Pharmaceutical Sciences, 2(3), 187-191.
  • Karadag, A. (2019). Türkiye’deki bazı tıbbi ve aromatik bitkilerin antioksidan potansiyelleri ve fenolik kompozisyonları. Avrupa Bilim ve Teknoloji Dergisi, 16, 631-637.
  • Naidu, M. M., Khanum, H., Sulochanamma, G., Sowbhagya, H. B., Hebbar, U. H., Prakash, M., & Srinivas, P. (2012). Effect of drying methods on the quality characteristics of fenugreek (Trigonella foenum-graecum) greens. Drying Technology, 30(8), 808-816. doi:10.1080/07373937.2012.666607
  • Ojha, P., Prajapati, P., & Karki, T. B. (2018). Soaking and germination effect on bioactive components of fenugreek seeds (Trigonella foenum graecum L.). International Food Research Journal, 25(2), 690-694.
  • Ozcan, M. (2004). Mineral contents of some plants used as condiments in Turkey. Food Chemistry, 84(3), 437-440. doi:10.1016/S0308-8146(03)00263-2
  • Pant, N. C., Joshi, K., Kumar, M., Singh, J. P., & Agrawal, S. (2017). Evaluation of in vitro antioxidant property and phytochemical contents in different genotypes of fenugreek (Trigonella foenum graecum L.). Annals of Phytomedicine-an International Journal, 6(2), 126-137. doi:10.21276/ap.2017.6.2.13
  • Polat, A. A. (2022). Bazı anaçların Hafif Çukurgöbek yenidünya çeşidinin makro ve mikro besin elementleri alımına etkileri. Harran Tarım ve Gıda Bilimleri Dergisi, 26(1), 92-100.
  • Shakuntala, S., Naik, J. P., Jeyarani, T., Naidu, M. M., & Srinivas, P. (2011). Characterisation of germinated fenugreek (Trigonella foenum-graecum L.) seed fractions. International Journal of Food Science and Technology, 46(11), 2337-2343. doi:10.1111/j.1365-2621.2011.02754.x
  • Sindhi, V., Gupta, V., Sharma, K., Bhatnagar, S., Kumari, R., & Dhaka, N. (2013). Potential applications of antioxidants-A review. Journal of Pharmacy Research, 7(9), 828-835.
  • Turan, E., & Simsek, A. (2022). Black garlic as a substitute for fresh garlic to reduce off-flavor and enhance consumer acceptance and bioactive properties in cemen paste. Journal of Food Processing and Preservation, 46(2). doi:ARTN e16246 10.1111/jfpp.16246
  • Zor, M., & Sengul, M. (2022). Possibilities of using extracts obtained from Rosa pimpinellifolia L. flesh and seeds in ice cream production Journal of Food Processing and Preservation, 46(2), e16225. doi:10.1111/jfpp.16225
  • Zor M, Sengul M, Karakütük İ.A., & Odunkıran A. (2022). Changes caused by different cooking methods in some physicochemical properties, antioxidant activity, and mineral composition of various vegetables. Journal of Food Processing and Preservation, e16960. doi: 10.1111/jfpp.16960

Ağrı ve Erzurum İllerinde Satılan Buy Otu Tohumu Unlarının Bazı Özelliklerinin Araştırılması

Year 2023, Volume: 13 Issue: 1, 352 - 361, 01.03.2023

Ebru Erdemir

https://doi.org/10.21597/jist.1212929

Abstract

Latince adı Trigonella foenum-graecum L. olan buy otu halk arasında genellikle çemen otu olarak bilinmektedir. Buy otu birçok alanda kullanılmakla birlikte gıda sanayinde gıdaları lezzetlendirmek, bozucu ya da patojen mikroorganizmaların gelişmesini önlemek ve gıdaların raf ömrünü uzatmak için kullanılmaktadır. Araştırmada, Ağrı ve Erzurum illerinden toplanan 13 adet buy otu tohum ununda (BOTU) mineral madde, toplam fenolik madde (TFM), serbest radikal giderme aktivitesi ve renk analizleri yapılmıştır. Örneklerde en fazla miktarda bulunan makro mineral madde fosfor (P) iken miktar olarak tespit edilen en yüksek mikro mineral madde sodyum (Na)’dur. BOTU’larda TFM değerleri en yüksek 426.71 mg GAE 100 /g ve en düşük 137.30 mg GAE 100 /g olarak belirlenmiştir. Bulunan en yüksek serbest radikal giderme aktivitesi değeri 100.11 IC50 mg /mL iken en düşük ise 31.67 IC50 mg /mL’dir. L*, a* ve b* renk değerleri ise sırasıyla ortalama 73.70, 0.63 ve 27.37 olarak tespit edilmiştir. Sonuç olarak farklı marketlerden alınan örneklerin mineral madde, TFM, antioksidan ve renk özelliklerinin birbirinden farklı olduğu görülmüştür.

Keywords

Trigonella foenum-graecum L. çemen otu mineral antioksidan

References

  • Aksu, M. I., & Erdemir, E. (2014). A survey of selected minerals in ready-to-eat pastırma types from different regions of Turkey using ICP/OES. Turkish Journal of Veterinary and Animal Sciences, 38, 564-571.
  • Aksu, M. I., Turan, E., & Sat, I. G. (2020). Effects of lyophilized red cabbage water extract and pH levels on the quality properties of pastirma cemen paste during chilled storage. Journal of Stored Products Research, 89. doi:ARTN 101696 10.1016/j.jspr.2020.101696
  • Aksu, M. I., Turan, E., Sat, I. G., Erdemir, E., Oz, F., & Gurses, M. (2020). Improvement of quality properties of cemen paste of pastirma by lyophilized red cabbage water extract. Journal of Food Processing and Preservation, 44(9). doi:ARTN e14714 10.1111/jfpp.14714
  • Bolat, İ., & Kara, Ö. (2017). Bitki besin elementleri: kaynakları, işlevleri, eksik ve fazlalıkları. Bartın Orman Fakultesi Dergisi, 19(1), 218-228.
  • Bouhenni, H., Doukani, K., Sekeroglu, N., Gezici, S., & Tabak, S. (2019). Comparative study on chemical composition and antibacterial activity of fenugreek (Trigonella Foenum graecum L.) and cumin (Cuminum cyminum L.) seeds. Ukrainian Food Journal, 8(4), 755-767. doi:10.24263/2304-974x-2019-8-4-7
  • Brar, J. K., Rai, D. R., Singh, A., & Kaur, N. (2013). Biochemical and physiological changes in Fenugreek (Trigonella foenum- graecum L.) leaves during storage under modified atmosphere packaging. Journal of Food Science and Technology-Mysore, 50(4), 696-704. doi:10.1007/s13197-011-0390-4
  • Dhawi, F., El-Beltagi, H. S., Aly, E., & Hamed, A. M. (2020). Antioxidant, antibacterial activities and mineral content of buffalo yoghurt fortified with fenugreek and moringa oleifera seed flours. Foods, 9(9). Erdemir, E. (2022a). Buy otu ve sağlık üzerine etkileri. 2. Uluslararası Bilimsel Araştırmalar ve Yenilikçi Çalışmalar Sempozyumu.
  • Erdemir, E. (2022b). Free amino acids profile and quality properties of Turkish pastirma cured with potassium lactate and sodium chloride combinations. Journal of Food Processing and Preservation, 46(2). doi:ARTN e16263 10.1111/jfpp.16263
  • Gökçe, Z., & Efe, L. (2016). Çemen (Trigonella foenum-graecum L.) Bitkisinin kullanım alanları ve tıbbi önemi. Nevşehir Bilim ve Teknoloji Dergisi, TARGİD Özel Sayı, 355-363.
  • Hajra, D., & Paul, S. (2018). Study of glucose uptake enhancing potential of fenugreek (Trigonella foenum graecum) leaves extract on 3T3 L1 cells line and evaluation of its antioxidant potential. Pharmacognosy Research, 10(4), 347-353. doi:10.4103/pr.pr_50_18
  • Hettiarachchy, N. S., Glenn, K. C., Gnanasambandam, R., & Johnson, M. G. (1996). Natural antioxidant extract from Fenugreek (Trigonella foenumgraecum) for ground beef patties. Journal of Food Science, 61(3), 516-519. doi:DOI 10.1111/j.1365-2621.1996.tb13146.x
  • Kan, Y., Kan, A., Ceyhan, T., Sayar, E., Kartal, M., Altun, L., . . . Cevheroglu, S. (2005). Atomic absorption spectrometric analysis of Trigonella foenum-graecum L. seeds cultivated in Turkey. Turkish Journal of Pharmaceutical Sciences, 2(3), 187-191.
  • Karadag, A. (2019). Türkiye’deki bazı tıbbi ve aromatik bitkilerin antioksidan potansiyelleri ve fenolik kompozisyonları. Avrupa Bilim ve Teknoloji Dergisi, 16, 631-637.
  • Naidu, M. M., Khanum, H., Sulochanamma, G., Sowbhagya, H. B., Hebbar, U. H., Prakash, M., & Srinivas, P. (2012). Effect of drying methods on the quality characteristics of fenugreek (Trigonella foenum-graecum) greens. Drying Technology, 30(8), 808-816. doi:10.1080/07373937.2012.666607
  • Ojha, P., Prajapati, P., & Karki, T. B. (2018). Soaking and germination effect on bioactive components of fenugreek seeds (Trigonella foenum graecum L.). International Food Research Journal, 25(2), 690-694.
  • Ozcan, M. (2004). Mineral contents of some plants used as condiments in Turkey. Food Chemistry, 84(3), 437-440. doi:10.1016/S0308-8146(03)00263-2
  • Pant, N. C., Joshi, K., Kumar, M., Singh, J. P., & Agrawal, S. (2017). Evaluation of in vitro antioxidant property and phytochemical contents in different genotypes of fenugreek (Trigonella foenum graecum L.). Annals of Phytomedicine-an International Journal, 6(2), 126-137. doi:10.21276/ap.2017.6.2.13
  • Polat, A. A. (2022). Bazı anaçların Hafif Çukurgöbek yenidünya çeşidinin makro ve mikro besin elementleri alımına etkileri. Harran Tarım ve Gıda Bilimleri Dergisi, 26(1), 92-100.
  • Shakuntala, S., Naik, J. P., Jeyarani, T., Naidu, M. M., & Srinivas, P. (2011). Characterisation of germinated fenugreek (Trigonella foenum-graecum L.) seed fractions. International Journal of Food Science and Technology, 46(11), 2337-2343. doi:10.1111/j.1365-2621.2011.02754.x
  • Sindhi, V., Gupta, V., Sharma, K., Bhatnagar, S., Kumari, R., & Dhaka, N. (2013). Potential applications of antioxidants-A review. Journal of Pharmacy Research, 7(9), 828-835.
  • Turan, E., & Simsek, A. (2022). Black garlic as a substitute for fresh garlic to reduce off-flavor and enhance consumer acceptance and bioactive properties in cemen paste. Journal of Food Processing and Preservation, 46(2). doi:ARTN e16246 10.1111/jfpp.16246
  • Zor, M., & Sengul, M. (2022). Possibilities of using extracts obtained from Rosa pimpinellifolia L. flesh and seeds in ice cream production Journal of Food Processing and Preservation, 46(2), e16225. doi:10.1111/jfpp.16225
  • Zor M, Sengul M, Karakütük İ.A., & Odunkıran A. (2022). Changes caused by different cooking methods in some physicochemical properties, antioxidant activity, and mineral composition of various vegetables. Journal of Food Processing and Preservation, e16960. doi: 10.1111/jfpp.16960
There are 23 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Gıda Mühendisliği / Food Engineering
Authors

Ebru Erdemir 0000-0001-5001-8151

Early Pub Date February 24, 2023
Publication Date March 1, 2023
Submission Date December 1, 2022
Acceptance Date December 28, 2022
Published in Issue Year 2023 Volume: 13 Issue: 1

Cite

APA Erdemir, E. (2023). Ağrı ve Erzurum İllerinde Satılan Buy Otu Tohumu Unlarının Bazı Özelliklerinin Araştırılması. Journal of the Institute of Science and Technology, 13(1), 352-361. https://doi.org/10.21597/jist.1212929
AMA Erdemir E. Ağrı ve Erzurum İllerinde Satılan Buy Otu Tohumu Unlarının Bazı Özelliklerinin Araştırılması. J. Inst. Sci. and Tech. March 2023;13(1):352-361. doi:10.21597/jist.1212929
Chicago Erdemir, Ebru. “Ağrı Ve Erzurum İllerinde Satılan Buy Otu Tohumu Unlarının Bazı Özelliklerinin Araştırılması”. Journal of the Institute of Science and Technology 13, no. 1 (March 2023): 352-61. https://doi.org/10.21597/jist.1212929.
EndNote Erdemir E (March 1, 2023) Ağrı ve Erzurum İllerinde Satılan Buy Otu Tohumu Unlarının Bazı Özelliklerinin Araştırılması. Journal of the Institute of Science and Technology 13 1 352–361.
IEEE E. Erdemir, “Ağrı ve Erzurum İllerinde Satılan Buy Otu Tohumu Unlarının Bazı Özelliklerinin Araştırılması”, J. Inst. Sci. and Tech., vol. 13, no. 1, pp. 352–361, 2023, doi: 10.21597/jist.1212929.
ISNAD Erdemir, Ebru. “Ağrı Ve Erzurum İllerinde Satılan Buy Otu Tohumu Unlarının Bazı Özelliklerinin Araştırılması”. Journal of the Institute of Science and Technology 13/1 (March 2023), 352-361. https://doi.org/10.21597/jist.1212929.
JAMA Erdemir E. Ağrı ve Erzurum İllerinde Satılan Buy Otu Tohumu Unlarının Bazı Özelliklerinin Araştırılması. J. Inst. Sci. and Tech. 2023;13:352–361.
MLA Erdemir, Ebru. “Ağrı Ve Erzurum İllerinde Satılan Buy Otu Tohumu Unlarının Bazı Özelliklerinin Araştırılması”. Journal of the Institute of Science and Technology, vol. 13, no. 1, 2023, pp. 352-61, doi:10.21597/jist.1212929.
Vancouver Erdemir E. Ağrı ve Erzurum İllerinde Satılan Buy Otu Tohumu Unlarının Bazı Özelliklerinin Araştırılması. J. Inst. Sci. and Tech. 2023;13(1):352-61.
 Download Cover Image