Bioactive compounds, antioxidant activity and sensory properties of Tarhana, a traditional fermented food, enriched with pickling herb (Echinophora tenuifolia L.)

Abstract

The addition of pickling herb (Echinophora tenuifolia L.; PHET) resulted in increase in the total phenolic and flavonoid contents in Tarhana in both free and bound fractions' extracts. The antioxidant activity of Tarhana containing 2%, 6% and 18% PHET was 81.45-81.72% in bound fraction whereas in free fraction it was up to 88.27% (6% PHET). The gallic acid contents of Tarhana with PHET in free fraction were between 0.49 mg L −1 (10%) and 2.75% (14%) and that in bound fraction varied between 0.36 mg L −1 (10%) and 3.61 mg L −1 (18%). Statistically significant differences (with control) were observed among the contents of individual phenolic compounds in free and bound fractions of Tarhana depending on PHET concentrations. The addition of higher PHET contents in Tarhana showed negative effects hence, a low concentration (2%) of PHET is recommendable for Tarhana with enhanced nutritional properties.

Comparison of physical, chemical and sensory analyzes of tarhana containing black carrot extract and classical tarhana

“…It appears that tarhana containing black carrot extract has a higher anthocyanin content. Ghafoor et al (2021) examined the total phenolic and total flavonoid values of tarhana samples containing different concentrations of pickling herb (PHET; E. tenuifolia subspp. sibthorpiana L.) (2-18%).…”

Genus Echinophora—Biological Activity, Chemical Composition, and Future Perspectives

“…The species within the genus Echinophora have a long history of traditional use, including ethnomedicinal use, specifically E. platyloba in Iran [ 66 ] and E. tenuifolia subsp. sibthorpiana in Turkey [ 67 ]. The ethnomedicinal use of these plants is summarized in Table 3 .…”

“…E. tenuifolia subsp. sibthorpiana ( E. sibthorpiana ), also known as tarhana herb or “Çörtük” in Turkish, is a popular aromatic plant in Turkey, the fresh or dried leaves of which are used as a flavoring agent in different foods such as meat and meatballs, pickles, and soups [ 67 , 75 ]. The leaves of the plant are used in pickles to prevent foaming and improve the shelf life of pickled products [ 76 ].…”

“…Apart from flavoring, it has been found that the addition of appropriate ratios of E. tenuifolia subsp. sibthorpiana in tarhana could aid the fermentation process by preventing the decrease in yeast and lactic acid bacteria and improve the nutritional properties [ 67 , 82 ]. For medicinal purposes, the plant has been employed in the treatment of various conditions for its antispasmodic, digestive, galactagogue, and wound-healing properties [ 83 , 84 , 85 ].…”

Effect of microwave‐assisted treatment on proximate, techno‐functional, thermal, structural, and storage properties of TGN (Cyperus esculentus L.) flour

“…17 Microwave-assisted roasting or irradiation offers several benefits over conventional methods, which include reduced energy utilization, ease of controlled heating, not expensive to start up, faster heat penetration, and a better end product. 15 Microwave irradiation has been extensively investigated with regard to certain quality attributes of flours from buckwheat, chickpea, poppy seed, and Bambara groundnut, 11,[18][19][20] but microwave radiation of TGN has been limited to the extraction of its oil fraction. 21 However, there have not been any scientific investigations into the influence of microwave-assisted treatment on the quality attributes of TGN flour for expanded food application.…”