Determination of Saponin Content in Turkish Tahini Halvah by Using HPLC

@inproceedings{Sezgin2010DeterminationOS,
  title={Determination of Saponin Content in Turkish Tahini Halvah by Using HPLC},
  author={Aybuke Ceyhun Sezgin},
  year={2010}
}
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, 9.2315.12, 1.40-1.87, 40.79-49.80, 49-57% and 32-172 mg/kg in Tahini Halvah… CONTINUE READING

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