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, cilt.93, sa.12, ss.2963-2972, 2013 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 93 Sayı: 12
  • Basım Tarihi: 2013
  • Doi Numarası: 10.1002/jsfa.6125
  • Dergi Adı: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.2963-2972
  • Anahtar Kelimeler: antioxidant capacity, anthocyanins, phenolic compounds, raisin, HPLC-MS, IN-VITRO, POLYPHENOLIC COMPOSITION, GRAPE, ANTHOCYANINS, WINES, ACID, RED, OXIDATION, ASSAYS, ORAC
  • Çukurova Üniversitesi Adresli: Evet

Özet

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.