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

被引：26

作者：

Cam, M. ^{[1
]}

Hisil, Y. ^{[1
]}

机构：

[1] Ege Univ, Fac Engn, Dept Food Engn, TR-35100 Izmir, Turkey

来源：

ACTA ALIMENTARIA | 2007年 / 36卷 / 03期

关键词：

Viburnum opulus L; gilaburu; L-malic acid; antioxidant activity; total phenolic compounds;

D O I：

10.1556/AAlim.36.2007.3.10

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：381 / 385

页数：5

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