Comparison of chemical characteristics of fresh and pasteurised juice of gilaburu (Viburnum opulusL.)
Makaleler > Tam Makale · 2007
Yazarlar: M. Çam, Y. Hişil
Acta Alimentaria, Uluslararası, Wos, 2007, cilt 36, ss 381-385
DOI: 10.1556/aalim.36.2007.3.10
Özet
Organic acids, total phenolic compounds, and antioxidant activity were determined in two different juices of gilaburu fruits ( Viburnum opulus L., belonging to the Caprifoliaceae family). Organic acids, analysed by RP-HPLC-UV visible detection, were individually detected and quantified. The predominant organic acid of samples was L-malic acid. The mean concentration of total phenolic compounds of fresh gilaburu juice (FGJ) and pasteurised gilaburu juice (PGJ) was 351.26 and 330.40 mg gallic acid equivalents (GAE)/100 ml, respectively. Average EC 50 values (in the DPPH• test) were 25.06 μl mg −1 DPPH• for FGJ, and 30.87 μl mg −1 DPPH• for PGJ. Total phenolic compounds of both juices were higher than those of some commonly consumed juices and nectars.