Effect of Edible Mushroom Powder on Antioxidant Activity of Tarhana

Indian Journal of Pharmaceutical Education and Research

  • Tülin Eker1Department of Food Engineering, Faculty of Engineering, Osmaniye Korkut Ata University, TURKEY.
  • Fuat Bozok2Department of Biology, Faculty of Arts and Science, Osmaniye Korkut Ata University, TURKEY.

Volume 51 Issue 3s1 Pages s268-s270

DOI: 10.5530/ijper.51.3s.27

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
IJOPP

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