Evaluation of storage time and grape seed extract addition on biogenic amines content of tarhana: A cereal-based fermented food

This research reports the effects of storage time and grape seed extract (GSE) on safety (biogenic amine content), quality (pH, acidity, color, total ash, total dry matter and total free amino acid characteristics) and nutritional (mineral, total phenolic content and antioxidant activity) attributes of tarhana. For this purpose, GSE was used in tarhana production at the concentrations of 0 (control), 4, 8 and 16 g/kg and stored for 6 months. Putrescine was the prevailing BA in all tarhana samples. At the beginning of the storage, biogenic amine contents of control, 4, 8 and 16 g/kg of GSE tarhana samples were 428, 473, 120, and 75 mg/kg, respectively. Total BA contents were not significantly different (P > 0.05) at the end of the storage. pH, total free amino acid and total BA contents decreased (P < 0.05) with GSE addition. Antioxidant activity, mineral and total phenolic contents increased (P < 0.05) gradually with the rising amounts of GSE. Additionally, enrichment of tarhana with GSE resulted in the protection of the color during the storage. Our study indicated that GSE was effective on reduction of BAs, so it could be used in tarhana to improve safety, quality and nutritional characteristics.