Chemical Composition and Iron Speciation of Traditional Turkish Fruit Juice Concentrate (Pekmez)
Küçük Resim Yok
Tarih
2009
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Four different traditional Turkish fruits' juice concentrates (Pekmez) were analyzed for Ca, Mg, Cu, Mn, Zn, Fe, P., total polyphenol, glucose, fructose, sucrose, citric, malic and tartaric acids. A first derivative spectrophotometric method was developed for Fe speciation of ferrous (Fe II), ferric (Fe III) and organic-bound Fe. This method improved accuracy in determination of soluble Fe (II) and Fe (III). The total Fe in pekmez samples ranged between 72.4 and 189.9 mg/kg. The percentage of Fe (II) and Fe (III) in total Fe of samples were 43.2 to 49.1 and 3.8 to 31.5, respectively. On the other hand, the levels of sugars and organic acids were higher than inhibitor components such as polyphenols and other elements. The major findings were relatively high total Fe and Fe (II) concentrations in the fruits products, indicating potentially high Fe bioavailability. We suggested that the traditional Turkish fruits' juice concentrate (Pekmez) may be used instead of Fe fortified food to increase Fe intake of vegetarian diets.
Açıklama
Anahtar Kelimeler
Bioavailability, Ferric, Ferrous, Fruits' juice concentrate, Iron, Pekmez, Speciation
Kaynak
Journal of Food Science and Technology
WoS Q Değeri
Scopus Q Değeri
Q1
Cilt
46
Sayı
4
Künye
Özdemir, Y., İnan, Ö., (2009). Chemical Composition and Iron Speciation of Traditional Turkish Fruit Juice Concentrate (Pekmez). Journal of Food Science and Technology, 46(4), 320-324.
