| Yazarlar |
Aytaç Güder
Giresun Üniversitesi, Türkiye |
|
Mehmet Soner Engin
Giresun Üniversitesi, Türkiye |
|
Murat Yolcu
Giresun Üniversitesi, Türkiye |
|
Prof. Dr. Mahmut GÜR
Kastamonu Üniversitesi, Türkiye |
| Özet |
| Vaccinium arctostaphylos fruit (VAF) has long been an important source of food and pharmaceutical ingredients and is considered to have high antioxidant potential. Growing V.arctostaphylos in Turkey is a substantial food, but information about its antioxidant activities is scarce. Other pharmacological properties of V.arctostaphylos, specifically antioxidant activity, contents of total phenolic, total flavonoid, total anthocyanin and ascorbic acid, are also not well explored. This study was designed to explore the in vitro antioxidant activities of ethanol extracts and chemical compositions such as ascorbic acid, total phenols, flavonoids and anthocyanins in V.arctostaphylos fruit and their jam (VAJ). Antioxidant activity, total phenolics, flavonoids, anthocyanins and ascorbic acid content changed during processing of jam depends on temperature. The results obtained in this study indicate that V.arctostaphylos fruit and their jam are potential sources of natural antioxidant. © 2013 Wiley Periodicals, Inc. |
| Anahtar Kelimeler |
| Makale Türü | Özgün Makale |
| Makale Alt Türü | SSCI, AHCI, SCI, SCI-Exp dergilerinde yayımlanan tam makale |
| Dergi Adı | Journal of Food Processing and Preservation |
| Dergi ISSN | 0145-8892 |
| Dergi Tarandığı Indeksler | SCI-Expanded |
| Makale Dili | İngilizce |
| Basım Tarihi | 08-2014 |
| Cilt No | 38 |
| Sayı | 4 |
| Sayfalar | 1696 / 1704 |
| Doi Numarası | 10.1111/jfpp.12132 |
| Makale Linki | http://doi.wiley.com/10.1111/jfpp.12132 |
| Atıf Sayıları | |
| SCOPUS | 12 |
| Google Scholar | 20 |
