Özet:

Phenolic components are secondary metobolites found in plants and have anti-allergic, anti-inflammatory, antimicrobial, antioxidant and antithrombotic effects. Phenolic components are defined as heat-sensitive components. The heating process affects the total phenolics, flavonoids and antioxidant activity. Many studies have shown that phenolics and antioxidant activity decrease with heating. However, the phenolic acids found in esterphic form on the cell walls are separated from the cell matrix by heating. The results of studies investigating the effect of heat process on total phenolic substances and antioxidant activity are contradictory. Some studies indicate that the amount of phenolic acids increased due to the deterioration of the structure of the cell wall and cell matrix by thermal processing, while some studies indicate that there is no reduction or change in phenolic components and antioxidant activity by thermal processing. This study focuses on the effect of heat process on phenolic components.