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