Abstract
Tarhana is a Turkish home-made fermented food product. The mixture of wheat flour, yoghurt, yeast, cooked vegetables, salt, and spices is fermented for 1 - 7 days. Tarhana is sun dried and ground for preparation of instant Tarhana powder. Color, phenolic compounds and fatty acid composition were determined for home-made Tarhana, collected from 4 cities in the Thrace Region of Turkey. Color and phenolic content were significantly different (P < 0.05). These differences were due to the variation of ingredients used at different locations. The major unsaturated fatty acids were oleic (C18:1, 16.41% - 57.69%), and linoleic acids (C18:2, 9.74% - 56.31%). Palmitic (C16:0, 16.90% - 37.66%) and stearic acids (C18:0, 0.65% - 11.34%) were the main saturated fatty acids. This study suggested that Tarhana soup is a good source of unsaturated fatty acids. Antioxidant properties of phenolic compounds and their effect on peroxidation of lipids in Tarhana should be tested in future studies.
Highlights
Tarhana is a traditional fermented food with high nutritional quality and long shelf-life, as well as being an im-How to cite this paper: Ovando-Martinez, M., Daglioglu, O., Guner, K.G., Gecgel, U. and Simsek, S. (2014) Analysis of the Fatty Acids and Phenolic Compounds in a Cereal-Based Fermented Food (Tarhana)
Tarhana is widely consumed in Turkey, there is lack of information about its nutritional properties, especially phenolic compounds and fatty acids, which are important bioactive compounds
The aim of this study was to determine the color, phenolic compounds and fatty acid composition of fifteen home-made Tarhana samples, collected from four different cities in the Thrace Region of Turkey to increase the information about the bioactive compounds present in this traditional fermented food
Summary
Tarhana is a traditional fermented food with high nutritional quality and long shelf-life, as well as being an im-How to cite this paper: Ovando-Martinez, M., Daglioglu, O., Guner, K.G., Gecgel, U. and Simsek, S. (2014) Analysis of the Fatty Acids and Phenolic Compounds in a Cereal-Based Fermented Food (Tarhana). Tarhana preparation consists in mixing all ingredients until form bread dough, followed by their fermentation during 1 to 7 days. After such process, the fermented dough (wet Tarhana) can be consumed as soup or can be sun dried and ground to certain particle size to make instant Tarhana powder. The type and ratios of ingredients as well the production method used among regions in Turkey, changes the chemical composition, sensory attributes and nutritional properties of Tarhana [2] [4]. Tarhana is widely consumed in Turkey, there is lack of information about its nutritional properties, especially phenolic compounds and fatty acids, which are important bioactive compounds
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