Influence of grape seed extract on suppression of biogenic amine accumulation, chemical and color traits of wet tarhana during fermentation

Abstract

In this research, the influence of different replacement levels (0 g/kg, 4 g/kg, 8 g/kg, and 16 g/kg) of wheat flour with grape seed extract (GSE) on the changes in the concentration of individual and total biogenic amine content, total free amino acid content, total phenolic concentration, antioxidant capacity, chemical characteristics, and color values of tarhana during 15 days of fermentation were investigated. The amines were identified via high-performance liquid chromatography after being derivatized with benzoyl chloride, and quantified using the combined application of the internal standard and standard addition methods. Total amine concentrations of all samples tended to increase between the 5th and 10th days and then inclined to decrease. It was observed that as the replacement levels of wheat flour with GSE increased, the amounts of total biogenic amines decreased. Furthermore, the amine contents of all samples were at safe levels, and GSE was effective at improving the bioactive properties of wet tarhana. Based upon the overall assessment, a substitution of 8 g/kg of wheat flour with GSE can be recommended to reduce biogenic amines in wet tarhana without causing undesirable sensory characteristics.