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, vol.97, no.1, pp.269-277, 2017 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 97 Issue: 1
  • Publication Date: 2017
  • Doi Number: 10.1002/jsfa.7724
  • Journal Name: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.269-277
  • Keywords: einkorn, durum, bulgur, phenolic acid, yellow pigment, antioxidant capacity, WHOLEGRAIN BAKERY PRODUCTS, PHENOLIC-ACIDS, WHEAT, FLOUR, FRACTIONS, EXTRACTS, BAKING, PURPLE, BARLEY, GRAIN
  • Ondokuz Mayıs University Affiliated: Yes

Abstract

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.