Comparative evaluation of the phenolic content and antioxidant capacity of sun-dried raisins

Kelebek H., Jourdes M., SELLİ S., Teissedre P.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol.93, no.12, pp.2963-2972, 2013 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 93 Issue: 12
  • Publication Date: 2013
  • Doi Number: 10.1002/jsfa.6125
  • Journal Name: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.2963-2972
  • Keywords: antioxidant capacity, anthocyanins, phenolic compounds, raisin, HPLC-MS, IN-VITRO, POLYPHENOLIC COMPOSITION, GRAPE, ANTHOCYANINS, WINES, ACID, RED, OXIDATION, ASSAYS, ORAC
  • Çukurova University Affiliated: Yes

Abstract

BACKGROUND Raisins are one of the favorite dried fruit because of their high healthful and nutrimental values. Three white (Besni beyazi-BBR, Hatun parmagi-HPR and Sultaniye-SR) and two red (Antep karasi-AKR and Besni karasi-BKR) grape varieties were used in the present study. The aim of this study was to determine and compare the phenolic composition and antioxidant properties of Turkish raisins.