Determination of Total Phenolic Compounds, Total Antıoxidant Capacity and Total Flavonoid Compounds in Apple Sour
Journal Title: Sağlık Akademisi Kastamonu - Year 2017, Vol 2, Issue 2
Abstract
Apple sour is a local product specific to Kastamonu region. It is a food prepared from tasty apples grown in Kastamonu region (especially hürümez apple) laboriously and evaluated as drink and dessert in winter. Phenolic compounds have positive effects on human health in terms of anticarcinogenic, antimutagenic and antimicrobialactivities depending on their antioxidant properties. Apple is a fruit containing phenolic compounds. In this study, total antioxidant capacity of total flavonoid substance and total phenolic compound of apple sour of Kastamonu province were determined. The highest total phenolic compound content was 3.75 mg gallic acid equivalent/g, the lowest total phenolic compound content was 1.12 mg gallic acid equivalent /g and the mean total phenolic compound content was 2.62 mg gallic acid equivalent/g in apple sour. The highest total antioxidant capacity value was found to be 11.15 mg ascorbic acid equivalent/g, the lowest total antioxidant capacity value 6.32 mg ascorbic acid equivalent/g and the mean total antioxidant capacity value 9.46 mg ascorbic acid equivalent/g. The highest total flavonoid content was 25.04 mg quercetin equivalent/g, the lowest total flavonoid content was 2.38 mg quercetin equivalent/g and the mean total flavonoid content was 3.64 mg quercetin equivalent/g.
Authors and Affiliations
Nesrin İçli
Keywords
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- EP ID EP219673
- DOI 10.25279/sak.314764
- Views 70
- Downloads 0
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