The impact of drying techniques on phenolic compound, total phenolic content and antioxidant capacity of oat flour tarhana


FOOD CHEMISTRY, vol.194, pp.587-594, 2016 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 194
  • Publication Date: 2016
  • Doi Number: 10.1016/j.foodchem.2015.08.065
  • Journal Name: FOOD CHEMISTRY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.587-594
  • Keywords: Tarhana, Oat flour, Drying, Phenolic compounds, Antioxidant capacity, GLUTEN-FREE DIET, BIOACTIVE COMPOUNDS, FLAVONOIDS, QUALITY, ACIDS, AVENANTHRAMIDES, FERMENTATION, ASSAYS, ABTS
  • Bursa Uludag University Affiliated: Yes


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 degrees C as compared with other methods. The microwave- and oven dried tarhana samples showed higher TEAC(DPPH) and TEAC(ABTS) 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. (C) 2015 Elsevier Ltd. All rights reserved.