The scientific study, in which Assoc. Prof. Indrani Kalkan and Assoc. Prof. Ozan Emre Eyupoğlu from Istanbul University took part, was published in the Food Production, Processing and Nutrition journal. The study examines in detail the health importance of the kenger plant, which grows especially in Şanlıurfa and its surroundings, and the effects of different cooking methods on its nutritional values.

The scientific study “Impact of Cooking on Nutritional Contents of Kenger in terms of Antioxidants” contributed by Assoc. Prof. Indrani Kalkan from the School of Health Sciences at Istanbul Medipol University and Assoc. Prof. Ozan Emre Eyupoğlu from the School of Pharmacy at Istanbul Medipol University as the first and second authors, was published in the internationally renowned Food Production, Processing and Nutrition journal. As one of the most prestigious journals in the field of nutritional sciences, the Food Production, Processing and Nutrition journal is in the Scopus Q1 category. The study examines in detail the health importance of the kenger plant, which grows especially in Şanlıurfa and its surroundings, and the effects of different cooking methods on its nutritional values. In addition to Assoc. Prof. Indrani Kalkan and Assoc. Prof. Ozan Emre Eyupoğlu, Prof. Şükrü Karataş, Zakia El Miri Aissaoui, and Ruşen Anık took part in the research.
KENGER IS A VERY VALUABLE RESOURCE FOR HEALTH
Regarding the research, Assoc. Prof. Ozan Emre Eyupoğlu emphasized that kenger is a valuable resource in terms of health as well as being a regional plant. Prof. Eyupoğlu said: “Kenger is a traditional plant frequently consumed in Şanlıurfa and its surroundings. In our research, we examined how common cooking methods such as boiling and sautéing in oil have an effect on the antioxidant content, phenolic compounds, and vitamin C of kenger. In the study, the antioxidant activities of kenger were evaluated with DPPH, ABTS, and FRAP methods. Our findings reveal that correct cooking methods can preserve and even increase the health benefits of kenger.”
SAUTÉING IN OIL HAS POSITIVE EFFECTS
According to the research results, it was revealed that raw kenger contained important phenolic compounds such as vanillic and fumaric acid, but the cooking processes affected the amount of these components. For example, while the boiling process caused a decrease in these values, it was observed that sautéing in oil had positive effects on some phenolic compounds and antioxidant activities. The team, which also conducted research on the vitamin C content of kenger, examined in detail the role of cooking methods in preserving or decreasing this important vitamin. The advanced analysis techniques used in the study, LC-MS/MS and HPLC, allowed for a comprehensive evaluation of the nutritional content of kenger.
KENGER CARRIES SCIENTIFIC VALUE
Assoc. Prof. Indrani Kalkan stated that this study proved that kenger has a scientific value beyond traditional cuisine and said: “The findings we obtained shed light on the effects of not only kenger but also cooking techniques in general on nutritional values. Cooking kenger with the right methods can contribute to both food safety and the prevention of chronic diseases.”
DIRECT CONTRIBUTION TO THE SUSTAINABLE DEVELOPMENT GOALS OF THE UNITED NATIONS
The study also makes significant contributions to the United Nations’ Sustainable Development Goals (SDGs). This research on preserving and increasing the nutritional value of kenger directly overlaps with the goals of SDG 2: Zero Hunger and SDG 3: Good Health and Well-being.
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Son Güncelleme Tarihi: 23/01/2025 - 15:00