Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7590270 | Food Chemistry | 2016 | 30 Pages |
Abstract
In this study, the changes in phenolic composition, total phenolic content, and antioxidant capacity of tarhanas supplemented with oat flour (OF) at the levels of 20-100% (w/w) after three drying treatments (sun-, oven-, and microwave drying) were investigated. A total of seventeen phenolic standards have been screened in tarhanas, and the most abundant flavonol and phenolic acid compounds were kaempferol (23.62 mg/g) and 3-hydroxy-4-metoxy cinnamic acid (9.60 mg/g). The total phenolic content amount gradually increased with the addition of OF to tarhana, but decidedly higher total phenolic content was found in samples oven dried at 55 °C as compared with other methods. The microwave- and oven dried tarhana samples showed higher TEACDPPH and TEACABTS values than those dried with the other methods, respectively, in higher OF amounts. Consequently, oven- and microwave-drying can be recommended to retain the highest for phenolic compounds as well as maximal antioxidant capacity in OF supplemented tarhana samples.
Keywords
Kaempferol (PubChem CID: 5280863)Neohesperidin (PubChem CID: 442439)p-Coumaric acid (PubChem CID: 637542)Oat flourFerulic acid (PubChem CID: 445858)Vanillic acid (PubChem CID: 8468)Chlorogenic acid (PubChem CID: 1794427)Gallic acid (PubChem CID: 370)TarhanaPhenolic compoundsDryingAntioxidant capacity
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Nurcan DeÄirmencioÄlu, Ozan Gürbüz, Emine Nur Herken, Aysun Yurdunuseven Yıldız,