Determination of oxidant and antioxidant parameters of various grains, legumes and oilseeds and effect of cooking temperature on these parameters

This study is nationally and internationally unique, as it has been studied on the sum of all antioxidant and oxidant amounts in cereals, legumes and oilseeds that are frequently consumed in our country, and the effects of oven cooking on these parameters are examined. Total antioxidant capacity was determined by Superoxide Dismutase (SOD) Measurement method in 23 kinds of cereals, legumes and oilseeds. Total oxidant determination was determined by Malondialdehyde (MDA) Level Measurement Method. The effect of cooking at the same temperature in two different times on antioxidant and oxidant activities was analyzed. Within the scope of antioxidant values of the products; the 3 products with the highest antioxidant value in the uncooked control group, respectively; Soy, Bean and Coriander; the 3 products with the lowest antioxidant value are respectively; Rapeseed, Bean and Corn. The 3 products with the highest antioxidant value in the group cooked at 160°C for 5 min. are respectively; Coriander, Broad Bean and Sunflower Seed; the 3 products with the lowest antioxidant value are respectively; Beans, Chickpea and Corn. 3 products with the highest antioxidant value in the group cooked at 160°C for 20 min., respectively; Coriander, Sunflower Seed and Black Cumin; the 3 products with the lowest antioxidant value are respectively; Bean, Pumpkin Seed and Corn. Within the scope of the oxidant values of the products; the 3 products with the highest oxidant value in the uncooked control group, respectively; Rye, Broad bean and Lentil; the 3 products with the lowest oxidant value are respectively; Poppy, Flaxseed and Rapeseed. The 3 products with the highest oxidant value in the group cooked at 160°C for 5 min. are respectively; Pea, Soy and Chickpea; the 3 products with the lowest oxidant value are respectively; Bean, Paddy and Barley. The 3 products with the highest oxidant value in the group cooked at 160°C for 20 min. are respectively; Pea, Soy and Sunflower Seed; the 3 products with the lowest oxidant value are respectively; Bean, Paddy and Cannabis.