Comparison of chemical characteristics of fresh and pasteurised juice of gilaburu (Viburnum opulus L.)

Cam M., HISIL Y.

ACTA ALIMENTARIA, cilt.36, sa.3, ss.381-385, 2007 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 36 Sayı: 3
  • Basım Tarihi: 2007
  • Doi Numarası: 10.1556/aalim.362007.3.10
  • Dergi Adı: ACTA ALIMENTARIA
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.381-385
  • Anahtar Kelimeler: Viburnum opulus L., gilaburu, L-malic acid, antioxidant activity, total phenolic compounds, ANTIOXIDANT ACTIVITY
  • Erciyes Üniversitesi Adresli: Evet

Özet

Organic acids, total phenolic compounds, and antioxidant activity were determined in two different juices of gilaburu fruits (Viburnum opulus L., belonging to the Caprifoliaceae family). Organic acids, analysed by RP-HPLC-UV visible detection, were individually detected and quantified. The predominant organic acid of samples was L-malic acid. The mean concentration of total phenolic compounds of fresh gilaburu juice (FGJ) and pasteurised gilaburu juice (PGJ) was 351.26 and 330.40 mg gallic acid equivalents (GAE)/100 ml, respectively. Average EC50 values (in the DPPH center dot test) were 25.06 mu l mg(-1) DPPH center dot for FGJ, and 30.87 mu l mg(-1) DPPH center dot for PGJ. Total phenolic compounds of both juices were higher than those of some commonly consumed juices and nectars.