Total Antioxidant Capacity, Total Phenolic Compounds and Total Flavonoid Amounts Of Darak Dalı And Basil which are Materials of Tarhana Soup of Kastamonu
Journal Title: Sağlık Akademisi Kastamonu - Year 2018, Vol 3, Issue 3
Abstract
In this study, total phenolic compounds, total flavonoid substances and total antioxidant capacities of dried darak dalı (Dill=Anethumgraveolens L.) and basil (Ocimumbasilicum) stalks with seed grown in the central villages of Kastamonu province, to use in the production of Tarhana and sold in local markets were determined. Seeds and stalks were analyzed separately. The average total phenolic compound, total flavonoid substance and total antioxidant capacities for the darak dalı were founded as 2.89 mg GAE (gallic acid equivalent)/g seed, 3,28 mg GAE/g stalk; 7.38 mg QE (quercetin equivalent)/g seed, 8.85 mg QE/g stalk and 7.03 mg AE (ascorbic acid equivalent)/g seed,8.48 mg AE/g stalk. The average total phenolic compound, total flavonoid substance and total antioxidant capacities of basil seeds and stalks were determined as 5,19 mg GAE/g seed, 4,11 mg GAE/g stalk; 9,84 mg QE/g seed, 6.02 mg QE/g stalk, and 8,30 mg AE/g seed 7.92 mg AE/g stalk.
Authors and Affiliations
Nesrin İçli
Keywords
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- EP ID EP453320
- DOI 10.25279/ sak.355048
- Views 53
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