title: The impact of drying techniques on phenolic compound, total phenolic content and antioxidant capacity of oat flour tarhana.
abstract: In this study, the changes in phenolic composition, total phenolic content, and antioxidant capacity of tarhanas supplemented with oat flour (OF) at the levels of 20-100% (w/w) after three drying treatments (sun-, oven-, and microwave drying) were investigated. A total of seventeen phenolic standards have been screened in tarhanas, and the most abundant flavonol and phenolic acid compounds were kaempferol (23.62mg/g) and 3-hydroxy-4-metoxy cinnamic acid (9.60mg/g). The total phenolic content amount gradually increased with the addition of OF to tarhana, but decidedly higher total phenolic content was found in samples oven dried at 55°C as compared with other methods. The microwave- and oven dried tarhana samples showed higher TEACDPPH and TEACABTS values than those dried with the other methods, respectively, in higher OF amounts. Consequently, oven- and microwave-drying can be recommended to retain the highest for phenolic compounds as well as maximal antioxidant capacity in OF supplemented tarhana samples.
authors.affiliation: Department of Food Technology, Bandırma Vocational High School, Bandırma Onyedi Eylül University, Balıkesir, Turkey. Electronic address: nurcan.degirmencioglu@gmail.com.
authors.forename: Nurcan
authors.initials: N
authors.lastname: Değirmencioğlu
authors.affiliation: Department of Food Engineering, Agricultural Faculty, Uludag University, Bursa, Turkey. Electronic address: ozang@uludag.edu.tr.
authors.forename: Ozan
authors.initials: O
authors.lastname: Gürbüz
authors.affiliation: Department of Food Engineering, Engineering Faculty, Pamukkale University, Denizli, Turkey. Electronic address: nurherken@pau.edu.tr.
authors.forename: Emine Nur
authors.initials: EN
authors.lastname: Herken
authors.affiliation: Department of Food Engineering, Engineering Faculty, Pamukkale University, Denizli, Turkey. Electronic address: ayurdunuseven@pau.edu.tr.
authors.forename: Aysun Yurdunuseven
authors.initials: AY
authors.lastname: Yıldız
mesh_terms: D000975:Antioxidants / Q000737:chemistry*; D018554:Avena / Q000737:chemistry*; D005433:Flour / Q000032:analysis*; D010636:Phenols / Q000032:analysis; D010936:Plant Extracts / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D010636:Phenols; D010936:Plant Extracts
keywords: 3-Hydroxy-4-metoxy-cinnamic acid (PubChem CID: 736186); Antioxidant capacity; Chlorogenic acid (PubChem CID: 1794427); Drying; Ferulic acid (PubChem CID: 445858); Gallic acid (PubChem CID: 370); Kaempferol (PubChem CID: 5280863); Neohesperidin (PubChem CID: 442439); Oat flour; Phenolic compounds; Resveratrol (PubChem CID: 44154); Rutin hydrate (PubChem CID: 16218542); Tarhana; Vanillic acid (PubChem CID: 8468); p-Coumaric acid (PubChem CID: 637542)