Phenolic acid composition, antioxidant activity and phenolic content of tarhana supplemented with oat flour

Kilci A., Gocmen D.

FOOD CHEMISTRY, vol.151, pp.547-553, 2014 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 151
  • Publication Date: 2014
  • Doi Number: 10.1016/j.foodchem.2013.11.038
  • Journal Name: FOOD CHEMISTRY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.547-553
  • Bursa Uludag University Affiliated: Yes


In this study, oat flour (OF) was used to replace wheat flour in tarhana formulation at the levels of 10, 20, 30 and 40% (w/w). Control sample did not contain OF. The results showed that addition of OF caused increases in levels of phenolic acids within tarhana samples. The most abundant phenolic acids were vanillic and ferulic acids, and they were followed by gallic acid. Tarhana samples with OF also showed higher antioxidant activities than control sample did. Compared with the control sample, the total phenolic content level increased with the increase in the amount of OF. The results of sensory analysis showed that OF addition neither caused any undesirable taste nor an odor and panelists emphasised a sweet taste as the OF amounts were increased. Therefore, tarhana supplemented with OF can be claimed to be a good source of minerals, phenolics and antioxidants as compared to tarhana without OF. (C) 2013 Elsevier Ltd. All rights reserved.