A study on antioxidant and antimicrobial potential of Kahramanmaraş tarhana

Abstract

Since ancient times, fermented foods have been produced for the purpose of long-term storage of foods and adding different flavors. Today, in addition to these properties, their use as functional products and the search for different tastes have directed people to fermented foods. In our study, the antioxidant and antimicrobial potential of Kahramanmaraş tarhana, a fermented food, was determined. The total antioxidant status and total oxidant status index were assessed utilizing Rel Assay TAS and TOS kits. The antimicrobial activity was evaluated against conventional bacterial and fungus strains utilizing the agar dilution method. The analyses revealed that the TAS value of tarhana is 7.612±0.151 mmol/L, the TOS value is 6.685±0.076 μmol/L, and the OSI value is 0.088±0.001. It demonstrated efficacy against bacterial strains at extract concentrations ranging from 100 to 400 μg/mL and against fungal strains at extract concentrations between 200 to 400 μg/mL. In this connection, it was established that tarhana, favored for its nutritional and fragrant attributes, possesses antioxidant and antibacterial effects.

Keywords

• Antimicrobial
• Antioxidant
• Fermented foods
• Functional foods
• Tarhana

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