Comparison of total antioxidant capacity and phenolic composition of some apple juices with combined HPLC-CUPRAC assay

Karaman S., Tutem E., Baskan K., Apak R.

FOOD CHEMISTRY, cilt.120, sa.4, ss.1201-1209, 2010 (SCI-Expanded, Scopus) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 120 Sayı: 4
  • Basım Tarihi: 2010
  • Doi Numarası: 10.1016/j.foodchem.2009.11.065
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.1201-1209
  • Anahtar Kelimeler: Apple juice, Phenolics, Antioxidant capacity, CUPRAC assay, ABTS assay, HPLC, Combined HPLC-CUPRAC assay, PERFORMANCE LIQUID-CHROMATOGRAPHY, FRUIT JUICES, POLYPHENOLIC ANTIOXIDANTS, IN-VITRO, FLAVONOIDS, ACIDS, EXTRACTION, VARIETIES, QUALITY, STORAGE
  • İstanbul Üniversitesi-Cerrahpaşa Adresli: Evet

Özet

It was aimed in this study to identify and quantify various constituents (particularly phenolics) of apple juice and to quantitatively compare the total antioxidant capacities of juices obtained from apple varieties grown in Turkey.