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Published on:July 2017
Indian Journal of Pharmaceutical Education and Research, 2017; 51(3s):s268-s270
Research Article | doi:10.5530/ijper.51.3s.27

Effect of Edible Mushroom Powder on Antioxidant Activity of Tarhana


Authors and affiliation (s):

Tülin Eker1*, Fuat Bozok2

1Department of Food Engineering, Faculty of Engineering, Osmaniye Korkut Ata University, TURKEY

2Department of Biology, Faculty of Arts and Science, Osmaniye Korkut Ata University, TURKEY

Abstract:

Background: In this study, two edible mushroom (Morchella conica and Ramaria flava) were used to raise the biological value of tarhana. Objective: Tarhana was supplemented with two edible mushroom species to improve its nutritional value and functional properties. Method: Antioxidant activities of tarhana were analysed by using different assays. Total phenolic (TPC) and flavonoid contents (TFC) were also determined. Results: Tarhana with mushroom had high total phenolic, flavonoid contents as well as antioxidant activities. Conclusion: The results indicated that high positive correlations were found between the antioxidant activities and the polyphenol contents of tarhana with mushroom.

Key words: Tarhana, Fermented Product, Antioxidant Activity, Phenolic, Flavonoid, Frap. 

 

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The Official Journal of Association of Pharmaceutical Teachers of India (APTI)
(Registered under Registration of Societies Act XXI of 1860 No. 122 of 1966-1967, Lucknow)

Indian Journal of Pharmaceutical Education and Research (IJPER) [ISSN-0019-5464] is the official journal of Association of Pharmaceutical Teachers of India (APTI) and is being published since 1967.

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