Antioxidant activity, phenolic compounds and mineral contents of boiled juices

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dc.contributor.authorAl Juhaimi, Fahad
dc.contributor.authorÖzcan, Mehmet Musa
dc.date.accessioned2020-03-26T19:33:55Z
dc.date.available2020-03-26T19:33:55Z
dc.date.issued2017
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractWhile antioxidant activity values of boiled juice (pekmez) samples varied between 89.26 % (date) and 99.07 % (pomegranate), total phenolic contents ranged from 103.32 mg GAE/100 g to 149.56 mg GAE/100 g (pomegranate). Gallic acid contents of pekmez samples were determined between 1.16 mg/100 g (carob) and 4.23 mg/100 g (pomegranate). Also, pekmez samples contained 4.13 mg/100 g (carob) 9.51 mg/100 g (pomegranate) (+)-catechin. K contents of boiled juice samples varied from 131.48 mg/Kg (Date) to 10832.63 mg/Kg (Carob). Fe contents of boiled juice samples varied between 15.98 mg/Kg (Pomegranate) and 51.43 mg/Kg (Mulberry). The highest Zn content was found in Pomegranate boiled juice (9.90 mg/Kg). The lowest Zn content was determined in mulberry (black) pekmez (0.77 mg/Kg).en_US
dc.description.sponsorshipDeanship of Scientific Research at King Saud UniversityDeanship of Scientific Research at King Saud University [RG-1435-049]en_US
dc.description.sponsorshipThe authors would like to extend their sincere appreciaticin to the Deanship of Scientific Research at King Saud University for its funding the Research group NO (RG-1435-049).en_US
dc.identifier.doi10.2376/0003-925X-68-48en_US
dc.identifier.endpage51en_US
dc.identifier.issn0003-925Xen_US
dc.identifier.issue2en_US
dc.identifier.startpage48en_US
dc.identifier.urihttps://dx.doi.org/10.2376/0003-925X-68-48
dc.identifier.urihttps://hdl.handle.net/20.500.12395/34808
dc.identifier.volume68en_US
dc.identifier.wosWOS:000423500400003en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherM H SCHAPER GMBH CO KGen_US
dc.relation.ispartofJOURNAL OF FOOD SAFETY AND FOOD QUALITY-ARCHIV FUR LEBENSMITTELHYGIENEen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectpekmezen_US
dc.subjectfruitsen_US
dc.subjectphenolic compoundsen_US
dc.subjectmineralsen_US
dc.subjectheavy metalen_US
dc.subjectICP-AESen_US
dc.titleAntioxidant activity, phenolic compounds and mineral contents of boiled juicesen_US
dc.typeArticleen_US

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