Open AccessBazı Kurutulmuş Meyvelerin Antioksidan Özellikleri
Author(s) -
Bilge Ertekin Filiz,
Atıf Can Seydim
Publication year - 2014
Publication title -
türk tarım - gıda bilim ve teknoloji dergisi
Language(s) - English
Resource type - Journals
ISSN - 2148-127X
DOI - 10.24925/turjaf.v2i3.128-131.78
Subject(s) - kiwi , chemistry , orange (colour) , food science , antioxidant , antioxidant capacity , dry matter , dried fruit , horticulture , botany , biology , biochemistry
In this study, total phenolic content and antioxidant capacity of various dried fruits were investigated. Total phenolic content of dried fruits (apple, quince, peach, orange, grapefruit, kiwi, banana, watermelon, cantaloupe, strawberries and tomatoes) were between 219-5386 mg GAE/kg in dry matter (dm). TEAC and ORAC values of the samples were between 7.01-126 µmol TE/g dm and 11.69-211 µmol TE/g dm, respectively. Dried fruits can be considered as an important source of antioxidant components in diet with the higher antioxidant properties.