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

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

FOOD CHEMISTRY, vol.120, no.4, pp.1201-1209, 2010 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 120 Issue: 4
  • Publication Date: 2010
  • Doi Number: 10.1016/j.foodchem.2009.11.065
  • Journal Name: FOOD CHEMISTRY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.1201-1209
  • Istanbul University Affiliated: Yes

Abstract

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.