Comparison of total antioxidant capacity and phenolic composition of some apple juices with combined HPLC-CUPRAC assay


Karaman S., Tutem E. , Baskan K. , Apak R.

FOOD CHEMISTRY, cilt.120, ss.1201-1209, 2010 (SCI İndekslerine Giren Dergi)

  • Cilt numarası: 120 Konu: 4
  • Basım Tarihi: 2010
  • Doi Numarası: 10.1016/j.foodchem.2009.11.065
  • Dergi Adı: FOOD CHEMISTRY
  • Sayfa Sayısı: ss.1201-1209

Özet

It was aimed in this study to identify and quantify various constituents (particularly phenolics) of apple juice and to quantitatively compare the total antioxidant capacities of juices obtained from apple varieties grown in Turkey.