HPLC determination of organic acids, sugars, phenolic compositions and antioxidant capacity of orange juice and orange wine made from a Turkish cv. Kozan

Kelebek H., SELLİ S., Canbaş A., CABAROĞLU T.

MICROCHEMICAL JOURNAL, cilt.91, sa.2, ss.187-192, 2009 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 91 Sayı: 2
  • Basım Tarihi: 2009
  • Doi Numarası: 10.1016/j.microc.2008.10.008
  • Dergi Adı: MICROCHEMICAL JOURNAL
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.187-192
  • Anahtar Kelimeler: Orange juice, Wine, Phenolic compounds, Organic acids, HPLC, Antioxidant activity, VOLATILE FLAVOR COMPONENTS, LIQUID-CHROMATOGRAPHY, CITRUS-SINENSIS, ASCORBIC-ACID, FRESH
  • Çukurova Üniversitesi Adresli: Evet

Özet

Organic acids, sugars, phenolic compositions and antioxidant capacities of orange juice and orange wine obtained from the cv. Kozan of Turkey were determined. High-performance liquid chromatographic methods were used to identify and quantify of these compounds. Three organic acids (citric, malic and ascorbic acids) and three sugars (sucrose, glucose and fructose) were determined. The major organic acid was found as citric acid. With regard to sugars, sucrose was present in the largest amounts for orange juice and wine. A total of 13 phenolic compounds were identified and quantified in orange juice and wine, including hydroxybenzoic acids (2), hydroxycinnamic acids (5), and flavanones (6). Hesperidin, narirutin and ferulic acid were the most abundant phenolic compounds in orange juice and wine. Antioxidant activities of orange juice and wine were measured using the DPPH(center dot) (2,2-diphenyi-1-picrylhydrazyl) assay, and the antioxidant capacity of orange juice was found to be higher than that of orange wine. (C) 2008 Elsevier B.V. All rights reserved.