Home           Contact us           FAQs           
     Journal Home     |     Aim & Scope    |    Author(s) Information      |     Editorial Board     |     MSP Download Statistics
2010 (Vol. 2, Issue: 2)
Article Information:

Determination of Saponin Content in Turkish Tahini Halvah by Using HPLC

A.E. Ceyhun Sezgin and N. Artık
Corresponding Author:  Nevzat ARTIK 

Key words:  HPLC, saponin, soapwort, Tahini Halvah, , ,
Vol. 2 , (2): Page No: 109-115
Submitted Accepted Published
2009 December, 30 2010 January, 10 2010 March, 10

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.
Abstract PDF HTML
  Cite this Reference:
A.E. Ceyhun Sezgin and N. Artık, 2010. Determination of Saponin Content in Turkish Tahini Halvah by Using HPLC.  Advance Journal of Food Science and Technology, 2(2): Page No: 109-115.
    Advertise with us
ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
Submit Manuscript
   Current Information
   Sales & Services
Home  |  Contact us  |  About us  |  Privacy Policy
Copyright © 2015. MAXWELL Scientific Publication Corp., All rights reserved