Influence of grape seed extract on suppression of biogenic amine accumulation, chemical and color traits of wet tarhana during fermentation
Küçük Resim Yok
Tarih
2021
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
In this research, the influence of different replacement levels (0 g/kg, 4 g/kg, 8 g/kg, and 16 g/kg) of wheat flour with grape seed extract (GSE) on the changes in the concentration of individual and total biogenic amine content, total free amino acid content, total phenolic concentration, antioxidant capacity, chemical characteristics, and color values of tarhana during 15 days of fermentation were investigated. The amines were identified via high-performance liquid chromatography after being derivatized with benzoyl chloride, and quantified using the combined application of the internal standard and standard addition methods. Total amine concentrations of all samples tended to increase between the 5th and 10th days and then inclined to decrease. It was observed that as the replacement levels of wheat flour with GSE increased, the amounts of total biogenic amines decreased. Furthermore, the amine contents of all samples were at safe levels, and GSE was effective at improving the bioactive properties of wet tarhana. Based upon the overall assessment, a substitution of 8 g/kg of wheat flour with GSE can be recommended to reduce biogenic amines in wet tarhana without causing undesirable sensory characteristics. © 2021 Elsevier Ltd
Açıklama
Anahtar Kelimeler
Biogenic amine, Fermented dairy-cereal blend, Grape seed extract, High-performance liquid chromatography, Quality and safety
Kaynak
Food Bioscience
WoS Q Değeri
Scopus Q Değeri
Q1
Cilt
42
