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Abstract
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Article Information:
Determination of Saponin Content in Turkish Tahini Halvah by Using HPLC
A.E. Ceyhun Sezgin and N. Artık
Corresponding Author: Nevzat ARTIK
Submitted: 2009 December, 30
Accepted: 2010 January, 10
Published: 2010 March, 10 |
Abstract:
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The total saponin content, components and fatty acid composition of 14 different Tahini Halvah
samples were investigated. Total saponin was determined by HPLC. The quantities of moisture, oil, protein,
ash, total sugar and brix were determined with various methods. The fatty acid composition was determined
by GC. Moisture, oil, protein, ash, total sugar, brix and total saponin samples from 1.22-2.60, 27.5-35.2, 9.23-
15.12, 1.40-1.87, 40.79-49.80, 49-57% and 32-172 mg/kg in Tahini H alvah, repectively. The main components
of Tahini Halvah are tahini, sugar and the liquid extract of soapwort. Tahini is obtained by sesame seeds.
Soapwort extract is obtained by boiling the roots of the soapwort. Saponin that is active substance of soapw ort
extract effects positively the colour and consistency of the Tahini Halvah and prevents especially the oozing
of the oil from the halvah in time by acting an emülsifier. Many saponins show haemolytic activity, have a
bitter taste and are toxic to fish. The research was shown that saponin is a highly significant component for
Tahini Halvah.
Key words: HPLC, saponin, soapwort, Tahini Halvah, , ,
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Cite this Reference:
A.E. Ceyhun Sezgin and N. Artık, . Determination of Saponin Content in Turkish Tahini Halvah by Using HPLC. Advance Journal of Food Science and Technology, (2): Page No: 109-115.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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