Determination of Bioactive Properties, Phenolic Compounds and Mineral Contents of Boiled Fruit Juice Types

Iranian Journal of Chemistry and Chemical Engineering · Kasım 2021

Makale Bilgileri

DergiIranian Journal of Chemistry and Chemical Engineering

Yayın TarihiKasım 2021

Cilt / Sayfa40 · 2042-2048

DOI10.30492/ijcce.2020.43331

Scopus ID2-s2.0-85131047872

Özet Antioxidant activity, total phenol, total flavonoid, and anthocyanin contents, phenolic compounds, and macro-and microelement contents of concentrated fruit pulp (boiled juices) were determined. While antioxidant activities of marmalade samples varied between 99.6% (Mahaleb) and 117.2% (Cornus), total phenolics of boiled juices changed between 103.52 (Mahaleb) mg GAE/100g and 126.63 mg GAE/100g (Cornus). In addition, while gallic acid contents of marmalade (boiled juices) extracts are determined between 0.91 (Mahaleb) and 6.27 mg/100g (Cornus), (+)-Catechin contents of marmalade samples varied between 3.29 mg/100g (Mahaleb) and 9.61 mg/100g (Cornus). K and P contents of boiled juices were found between 271.37 mg/Kg(Rosa) and 8004.00 mg/kg (Mahaleb) to 55.12 (Cornus) and 415.12 (Mahaleb) mg/kg, respectively. Fe contents of boiled juices changed between 12.97 (Rosa) and 16.92 mg/kg (Cornus). Among samples, the highest Cu (1.75 mg/kg), Mn (1.08 mg/kg), and Zn (7.62 mg/kg) contents were found in mahaleb boiled juice. According to the results, boiled juice samples are rich in bioactive compounds, phenolics, and some minerals (Ca, K, Mg, Na, and P).