The impact of drying techniques on phenolic compound, total phenolic content and antioxidant capacity of oat flour tarhana
详细信息 查看全文
- 作者：Nurcan De臒irmencio臒lua ; nurcan.degirmencioglu@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Ozan Gü ; rbü ; zb ; ozang@uludag.edu.tr" class="auth_mail" title="E-mail the corresponding author ; Emine Nur Herkenc ; nurherken@pau.edu.tr" class="auth_mail" title="E-mail the corresponding author ; Aysun Yurdunuseven Y谋ld谋zc ; ayurdunuseven@pau.edu.tr" class="auth_mail" title="E-mail the corresponding author
- 关键词：Gallic acid (PubChem CID ; 370) ; Ferulic acid (PubChem CID ; 445858) ; Kaempferol (PubChem CID ; 5280863) ; Resveratrol (PubChem CID ; 44154) ; p-Coumaric acid (PubChem CID ; 637542) ; Neohesperidin (PubChem CID ; 442439) ; Rutin hydrate (PubChem CID ; 16218542) ; Vanillic acid (PubChem CID ; 8468) ; 3-Hydroxy-4-metoxy-cinnamic acid (PubChem CID ; 736186) ; Chlorogenic acid (PubChem CID ; 1794427)
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：1 March 2016
- 年：2016
- 卷：194
- 期：Complete
- 页码：587-594
- 全文大小：417 K
文摘
- •
Oat flour addition had improved total phenolic content of tarhana.
- •
Total phenolic content was highest in oven-dried tarhana.
- •
The most abundant phenolic compound was kaempferol.
- •
The microwave- and oven-drying increased antioxidant capacity of tarhana.
- •
Antioxidant capacity of tarhana was positively related to the phenolic content.