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Iranian Journal of Chemistry and Chemical Engineering، جلد ۴۰، شماره ۶، صفحات ۲۰۴۲-۲۰۴۸
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عنوان انگلیسی Determination of Bioactive Properties, Phenolic Compounds and Mineral Contents of Boiled Fruit Juice Types
چکیده انگلیسی مقاله Antioxidant activity, total phenol, total flavonoid, and anthocyanin contents, phenolic compounds, and macro-and microelement contents of concentrated fruit pulp (boiled juices) were determined. While antioxidant activities of marmalade samples varied between 99.6% (Mahaleb) and 117.2% (Cornus), total phenolics of boiled juices changed between 103.52 (Mahaleb) mg GAE/100g and 126.63 mg GAE/100g (Cornus). In addition, while gallic acid contents of marmalade (boiled juices) extracts are determined between  0.91 (Mahaleb) and 6.27 mg/100g (Cornus), (+)-Catechin contents of marmalade samples varied between 3.29 mg/100g (Mahaleb) and 9.61 mg/100g (Cornus). K and P contents of boiled juices were found between  271.37 mg/Kg(Rosa) and 8004.00 mg/kg (Mahaleb) to 55.12 (Cornus) and 415.12  (Mahaleb) mg/kg, respectively.  Fe contents of boiled juices changed between 12.97 (Rosa) and 16.92 mg/kg (Cornus). Among samples, the highest Cu (1.75 mg/kg), Mn (1.08 mg/kg), and Zn (7.62 mg/kg) contents were found in mahaleb boiled juice. According to the results, boiled juice samples are rich in bioactive compounds, phenolics, and some minerals (Ca, K, Mg, Na, and P).
کلیدواژه‌های انگلیسی مقاله Boiled juice,Antioxidant Activity,Anthocyanins,Phenolic compounds,Minerals,ICP-AES
نویسندگان مقاله Tatiana Zhukovets |
Belarusian Medical Academy of Postgraduate Education, 3, P. Brovki str., Minsk, 220013, Republic, of Belarus;1Belarusian State University, ISEI BSU,23/1, Dolgobrodskaya str, 220070, Republic of BELARUS

Mehmet Musa Özcan |
Department of Food Engineering, Faculty of Agriculture, Selçuk University, 42031 Konya, TURKEY

نشانی اینترنتی https://ijcce.ac.ir/article_43331_bfbc658c2bacdcdd6449d214c1353e5a.pdf
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