Food Chemistry 2016-03-01

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

Nurcan Değirmencioğlu, Ozan Gürbüz, Emine Nur Herken, Aysun Yurdunuseven Yıldız

Index: Food Chem. 194 , 587-94, (2015)

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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 (23.62mg/g) and 3-hydroxy-4-metoxy cinnamic acid (9.60mg/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.Copyright © 2015 Elsevier Ltd. All rights reserved.