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IJPER · Lens · Effect of Edible Mushroom Powder on Antioxidant Activity of Tarhana

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Article · Volume 51, Issue 3S1 · pp. s268–s270

Effect of Edible Mushroom Powder on Antioxidant Activity of Tarhana

Tülin Eker1, Fuat Bozok2

  1. 1Department of Food Engineering, Faculty of Engineering, Osmaniye Korkut Ata University, TURKEY.
  2. 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.

Keywords: Tarhana; Fermented Product; Antioxidant Activity; Phenolic; Flavonoid; Frap

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