Effect of edible mushroom powder on antioxidant activity of tarhana
Citation
Eker, T., Bozok, F., (2017). Effect of edible mushroom powder on antioxidant activity of tarhana. Indian Journal of Pharmaceutical Education And Research, 51(3), 268-270. DOI: 10.5530/ijper.51.3s.27Abstract
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.