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

DEĞİRMENCİOĞLU N., GÜRBÜZ O., HERKEN E. N., Yildiz A. Y.

FOOD CHEMISTRY, cilt.194, ss.587-594, 2016 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 194
  • Basım Tarihi: 2016
  • Doi Numarası: 10.1016/j.foodchem.2015.08.065
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.587-594
  • Anahtar Kelimeler: Tarhana, Oat flour, Drying, Phenolic compounds, Antioxidant capacity, GLUTEN-FREE DIET, BIOACTIVE COMPOUNDS, FLAVONOIDS, QUALITY, ACIDS, AVENANTHRAMIDES, FERMENTATION, ASSAYS, ABTS
  • Bursa Uludağ Üniversitesi Adresli: Evet

Özet

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.