Bioactive healthy components of bulgur


Caba Z. T. , Boyacioglu M. H. , Boyacioglu D.

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, vol.63, no.2, pp.250-256, 2012 (Journal Indexed in SCI) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 63 Issue: 2
  • Publication Date: 2012
  • Doi Number: 10.3109/09637486.2011.639748
  • Title of Journal : INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
  • Page Numbers: pp.250-256

Abstract

Bulgur has been one of the most important traditional Durum wheat products in Turkey and Middle Eastern countries for ages. The objective of this study was to reveal the composition of some healthy components of industrial bulgur samples produced in Turkey. Total starch, resistant starch, dietary fibre and total phenolic contents and their high-performance liquid chromatography (HPLC) profile and antioxidant capacity of bulgur samples using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical scavenging activity methods were investigated. The results showed that total dietary fibre ranged between 5.8 +/- 0.7 and 8.2 +/- 0.7% and resistant starch between 2.1 +/- 0.2 and 2.8 +/- 0.2%. Moreover, phenolic content with an average of 59.5 +/- 5.2mg Gallic acid/100 g dry matter and a moderate level of antioxidant capacity with an average of 22.2 +/- 2.4% DPPH scavenging activity and 563.3 +/- 60.7 mu mol Trolox Equivalent Antioxidant Capacity/100 g dry matter of ABTS scavenging activity add value to the health benefits of bulgur product.