Effect of different production techniques on bioactive compounds and antioxidant capacity of einkorn (Triticum monococcum L.) and durum (Triticum turgidum subsp durum) bulgur

Yılmaz V. A., Koca A. F.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.97, sa.1, ss.269-277, 2017 (SCI-Expanded, Scopus) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 97 Sayı: 1
  • Basım Tarihi: 2017
  • Doi Numarası: 10.1002/jsfa.7724
  • Dergi Adı: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.269-277
  • Anahtar Kelimeler: einkorn, durum, bulgur, phenolic acid, yellow pigment, antioxidant capacity, WHOLEGRAIN BAKERY PRODUCTS, PHENOLIC-ACIDS, WHEAT, FLOUR, FRACTIONS, EXTRACTS, BAKING, PURPLE, BARLEY, GRAIN
  • Ondokuz Mayıs Üniversitesi Adresli: Evet

Özet

BACKGROUNDThe influence of cooking (traditional, microwave, autoclave) and drying techniques (microwave and hot air) on bioactive compounds in the production of einkorn and durum bulgur were investigated. Total phenolic content (TPC), total yellow pigment (TYP), total antioxidant capacity (DPPH center dot, ABTS(center dot+), FRAP), soluble free (SF), soluble conjugated (SC) and insoluble bound (IB) phenolic acid contents of the samples were determined.