Antioxidant attributes and total phenolic contents of tarhana chips

ERGÖNÜL B., Ergönül P. G.

Comptes Rendus de L'Academie Bulgare des Sciences, cilt.69, sa.7, ss.859-864, 2016 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 69 Sayı: 7
  • Basım Tarihi: 2016
  • Dergi Adı: Comptes Rendus de L'Academie Bulgare des Sciences
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.859-864
  • Anahtar Kelimeler: Antioxidant activity, DPPH, Radical scavenging activity, Tarhana
  • Manisa Celal Bayar Üniversitesi Adresli: Evet

Özet

Since tarhana is of great importance in the diets of people living in the region, in this study it was aimed to determine the antioxidant activities of 40 different types of traditional tarhana chips – a fermented cereal food widely used in Eastern region of Turkey. Antioxidant activities of samples collected from different villages of the region were determined and compared to antioxidants BHT and BHA which are widely used in food industry as artificial antioxidants. Also IC50 values of the samples were determined in order to determine their antioxidant activities. Total phenolic contents of tarhana samples were between the values of 513.67 and 1777.45 μg GAE/g.