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Gölevezin Beslenmede Kullanımı ve Sağlık Üzerine Etkisi

Year 2017, Volume: 1 Issue: 2, 51 - 56, 01.07.2017

Abstract

Gölevez [Colocasia esculenta (L.) Schott], yılanyastığıgiller (Araceae) familyasından yumrulu bir sebzedir. Dünya üzerinde 43 ülkede yaygın olarak üretilen gölevez, Türkiye›de Antalya ve Mersin civarında yetişir. Gölevezin yaprak ve kök yumruları tüketilebilmektedir. Yumruları haşlanarak sebze yemekleri yapılabilmektedir. Gölevez yaprakları insanlar tarafından sebze olarak yenilmekte, sarma ve çorba olarak değerlendirilmektedir. Türkiye’de yerel olarak tüketimi, gölevez yumrularının et ile haşlanarak yemeklerin yapılması şeklindedir. Tropik ve subtropik ülkelerde gölevez yumrusu; konserve, un, cips, şehriye ve dondurulmuş gıda olarak değerlendirilmektedir. Havaii’de ‘Poi’ ve ‘Sapal’, Kamerun’da ‘Achu’ gölevez yumrusundan elde edilen ürünler arasındadır. Kurutulup öğütülmüş unu; ekmek, pasta, mama ve makarnalarda kıvam verici katkı maddesi olarak kullanılmaktadır. Gölevez zamkı (müsilaj) diyet ürünlerine katılmaktadır. Yumrularda veya yapraklarda kalsiyum okzalat bulunmaktadır, bitki pişirmeden tüketilirse sindirim sisteminde yüksek oranda tahrişe neden olabilir.
Gölevez, bağırsakta zararlı bakterilerin gelişimini önleme, bağışıklık sistemini düzenleme, mineral emilimini arttırma, kolon içindeki kan akışını hızlandırma etkileri göstermektedir. Gölevezin antikarsinojenik ve antiinflamatuar etkisi bildirilmiştir. Yapılan bilimsel çalışmalarla, bu bitkiden elde edilen özütlerin bazı tümör metastazlarını güçlü ve spesifik olarak inhibe ettiği saptanmıştır.
Gölevez, beslenme açısından zengin bir kaynak olması ve sağlık üzerine olumlu etkileri bulunması sebebiyle gastronomi ve gıda endüstrisi için yeni ürün geliştirme potansiyeline sahiptir. Gölevezin yetiştiği bölgeler dışında da tanınırlığının ve damak tadına uygun yiyecek olarak tüketiminin artması için gastronomi uzmanları tarafından üzerinde çalışılması gerekmektedir

References

  • Abraham, J., Chakraborty, P., Deb, P., Chakraborty, S., Bohnisikha Chatterjee, B. (2015). Cytotoxicity and Antimicrobial Activity of Colocasia esculenta. Journal of Chemical and Pharmaceutical Research, 7 (12):627635.
  • Arıcı, M., Yıldırım, R.M., Ozülkü, G., Yaşar, B., Toker, O.S. (2016). Physicochemical and Nutritional Properties of Taro (Colocasia Esculenta L. Schott) Flour as Affected by Drying Temperature and Air Velocity. Lwt-Food Science and Technology, 74:434-440.
  • Brown, A.C., Shovic, A., Ibrahim, S.A., Holck, P., Huang, A. (2005). A non-Dairy Probiotic’s (Poi) Influence on Changing the Gastrointestinal Tract’s Microflora Environment. Alternative Therapies In Health and Medicine, 11:58-64.
  • Catherwood, D.J., Savage, G.P., Mason, S.M., Scheffer, J.J.C. ve Douglas, J.A. (2007). Oxalate Content of Cormels of Japanese Taro (Colocasia esculenta (L.) Schoot) and the Effect of Cooking. Journal of Food Composition and Analysis, 20:47-151.
  • El, S.N., Şimşek Ş. (2010). Gölevez (Colocasia esculenta (L.) Schott) Yumrusundan Dirençli Nişasta Elde Edilmesi ve Sağlık Üzerine Etkilerinin in vitro Yöntemlerle Saptanması. TUBİTAK, Proje No: 107O812.
  • Fuentes-Zaragoza, E., Riquelme-Navarrete, M.J., Sánchez-Zapata, E., Pérez-Álvarez, J.A. (2010). Resistant Starch as Functional Ingredient: A Review. Food Research International, 43: 931-942.
  • Gubag, R., Omoloso, D.A., Owens, J.D. (1996). Sapal: A traditional fermented taro [Colocasia esculenta (L.) Schott] corm and coconut cream mixture from Papua New Guinea. International Journal of Food Microbiology, 28:361-367.
  • Kristi, J., Ivancic, A., Mergedus, A., Sem, V., Kolar, M., Lebot, V. (2016). Variation of nitrate content among randomly selected taro (Colocasia esculenta (L.) Schott) genotypes and distribution of nitrate within a corm. Journal of Food Composition and Analysis, 47764781.
  • Kundu, N., Campbell, P., Hampton, B., Lina, C.Y., Maa, X., Ambulosc, N., Zhaob, X.F., Goloubevaa, O., Holta, D., Fulton, A.M. (2012). Antimetastatic activity ısolated from Colocasia esculenta (Taro). Anticancer Drugs, 23 (2): 200–211.
  • Hong, P.G., Nip, K.W. (1990). Functional properties of precooked taro flour in sorbets. Food Chemistry, 36:261–270. FAO (2008). Edible aroids. http://www.fao. org/inpho/content/compend/text/ch25.htm, (Erişim tarihi 2017).
  • Sefa-Dedeh, S., Agyr-Sackey, K. (2004). Chemical composition and the effect of processing on oxalate content of cocoyam Xanthosoma sagittifolium and Colocasia esculenta Cormels. Food Chemistry, 85 (4): 479-487.
  • Şen, M., Akgül, A., Özcan, M. (2001). Gölevez [Colocasia esculenta (L.) Schott] yumrusunun fiziksel ve kimyasal özellikleri ile kızartma ve püreye işlenmesi. Turkish Journal of Agriculture and Food Chemistry, 25, 427432.
  • Tagodoe, A., Nip, W.K. (1994). Functional properties of raw and precooked taro (Colocasia esculenta) flours. International Journal of Food Science and Technology, 29:457-462.
  • USDA. (2017). Nutrient Data Laboratory. http://www.nal.usda.gov/fnic/foodcomp/cgibin/list_nut_edit.pl, (Erişim tarihi: 2017) Vaneker, K. (2012). Aroids: The World’s Oldest Food Crop. http://www.academia. edu/3514887, (Erişim tarihi:2017)

Use of taro as a food and it’s effects on health

Year 2017, Volume: 1 Issue: 2, 51 - 56, 01.07.2017

Abstract

Taro  [Colocasia esculenta (L.) Schott] is a tropical root vegetables from the family of the Araceae. Taro, which is raised extensively in 43 country around the world, is grown in region of Antalya and Mersin. Leaves and tubers of taro can be consumed. Taro tubers are blanched to cooked vegetables dishes. The leaves of taro are eaten as vegetables by people and also are regarded as wrapping and soup., The consumption of local in Turkey, taro tubers are blanched with meat. It is used as canned food, flour, chips, noodle and frozen food in tropical and subtropical countries. ‘Poi’ and ‘Sapal’ in Hawaii and ‘Achu’ in Cameroon are produced from taro tuber. Dried fine powder of the taro tuber is used as thickening additives for  bread, pastry, food and pasta. Mucilage of taro is added to diet products. Calcium oxalate is presented in tubers and leaves of taro, which can cause irritation in the digestive tract when consumed without cooking.
Taro has been shown effect to prevent the development of harmful bacteria in the intestine, to regulate the immune system, to increase mineral absorption, to accelerate blood flow in the colon. Taro’s anticarcinogenic, antiinflammatory effect has been reported. It has been reported in scientific studies that extracts obtained from taro inhibit certain tumor metastases strongly and specifically. Gastronomy and food industry have the potential to develop new products from taro which is a rich source of nutrition and has positive effects on health. Since the method of processing of the golevez is very unknown in our country, it is widely consumed only in the regions where it is produced. Except for the areas where taro is grown in order to increase the recognition of taste and consumption of the appropriate food should be studied by gastronomy experts

References

  • Abraham, J., Chakraborty, P., Deb, P., Chakraborty, S., Bohnisikha Chatterjee, B. (2015). Cytotoxicity and Antimicrobial Activity of Colocasia esculenta. Journal of Chemical and Pharmaceutical Research, 7 (12):627635.
  • Arıcı, M., Yıldırım, R.M., Ozülkü, G., Yaşar, B., Toker, O.S. (2016). Physicochemical and Nutritional Properties of Taro (Colocasia Esculenta L. Schott) Flour as Affected by Drying Temperature and Air Velocity. Lwt-Food Science and Technology, 74:434-440.
  • Brown, A.C., Shovic, A., Ibrahim, S.A., Holck, P., Huang, A. (2005). A non-Dairy Probiotic’s (Poi) Influence on Changing the Gastrointestinal Tract’s Microflora Environment. Alternative Therapies In Health and Medicine, 11:58-64.
  • Catherwood, D.J., Savage, G.P., Mason, S.M., Scheffer, J.J.C. ve Douglas, J.A. (2007). Oxalate Content of Cormels of Japanese Taro (Colocasia esculenta (L.) Schoot) and the Effect of Cooking. Journal of Food Composition and Analysis, 20:47-151.
  • El, S.N., Şimşek Ş. (2010). Gölevez (Colocasia esculenta (L.) Schott) Yumrusundan Dirençli Nişasta Elde Edilmesi ve Sağlık Üzerine Etkilerinin in vitro Yöntemlerle Saptanması. TUBİTAK, Proje No: 107O812.
  • Fuentes-Zaragoza, E., Riquelme-Navarrete, M.J., Sánchez-Zapata, E., Pérez-Álvarez, J.A. (2010). Resistant Starch as Functional Ingredient: A Review. Food Research International, 43: 931-942.
  • Gubag, R., Omoloso, D.A., Owens, J.D. (1996). Sapal: A traditional fermented taro [Colocasia esculenta (L.) Schott] corm and coconut cream mixture from Papua New Guinea. International Journal of Food Microbiology, 28:361-367.
  • Kristi, J., Ivancic, A., Mergedus, A., Sem, V., Kolar, M., Lebot, V. (2016). Variation of nitrate content among randomly selected taro (Colocasia esculenta (L.) Schott) genotypes and distribution of nitrate within a corm. Journal of Food Composition and Analysis, 47764781.
  • Kundu, N., Campbell, P., Hampton, B., Lina, C.Y., Maa, X., Ambulosc, N., Zhaob, X.F., Goloubevaa, O., Holta, D., Fulton, A.M. (2012). Antimetastatic activity ısolated from Colocasia esculenta (Taro). Anticancer Drugs, 23 (2): 200–211.
  • Hong, P.G., Nip, K.W. (1990). Functional properties of precooked taro flour in sorbets. Food Chemistry, 36:261–270. FAO (2008). Edible aroids. http://www.fao. org/inpho/content/compend/text/ch25.htm, (Erişim tarihi 2017).
  • Sefa-Dedeh, S., Agyr-Sackey, K. (2004). Chemical composition and the effect of processing on oxalate content of cocoyam Xanthosoma sagittifolium and Colocasia esculenta Cormels. Food Chemistry, 85 (4): 479-487.
  • Şen, M., Akgül, A., Özcan, M. (2001). Gölevez [Colocasia esculenta (L.) Schott] yumrusunun fiziksel ve kimyasal özellikleri ile kızartma ve püreye işlenmesi. Turkish Journal of Agriculture and Food Chemistry, 25, 427432.
  • Tagodoe, A., Nip, W.K. (1994). Functional properties of raw and precooked taro (Colocasia esculenta) flours. International Journal of Food Science and Technology, 29:457-462.
  • USDA. (2017). Nutrient Data Laboratory. http://www.nal.usda.gov/fnic/foodcomp/cgibin/list_nut_edit.pl, (Erişim tarihi: 2017) Vaneker, K. (2012). Aroids: The World’s Oldest Food Crop. http://www.academia. edu/3514887, (Erişim tarihi:2017)
There are 14 citations in total.

Details

Primary Language Turkish
Journal Section Research Article
Authors

Cansu Akgül This is me

Ayla Ünver Alçay

Nuray Can This is me

Publication Date July 1, 2017
Published in Issue Year 2017 Volume: 1 Issue: 2

Cite

APA Akgül, C., Ünver Alçay, A., & Can, N. (2017). Gölevezin Beslenmede Kullanımı ve Sağlık Üzerine Etkisi. Aydın Gastronomy, 1(2), 51-56.

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