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 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 120 Issue: 4
  • Publication Date: 2010
  • Doi Number: 10.1016/j.foodchem.2009.11.065
  • Title of Journal : FOOD CHEMISTRY
  • Page Numbers: pp.1201-1209

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.