Determination of Bioactive Properties, Phenolic Compounds and Mineral Contents of Boiled Fruit Juice Types

Antioxidant activity, total phenol, total flavonoid, and anthocyanin contents, phenolic compounds, and macro-and microelement contents of concentrated fruit pulp (boiled juices) were determined. While antioxidant activities of marmalade samples varied between ۹۹.۶% (Mahaleb) and ۱۱۷.۲% (Cornus), total phenolics of boiled juices changed between ۱۰۳.۵۲ (Mahaleb) mg GAE/۱۰۰g and ۱۲۶.۶۳ mg GAE/۱۰۰g (Cornus). In addition, while gallic acid contents of marmalade (boiled juices) extracts are determined between  ۰.۹۱ (Mahaleb) and ۶.۲۷ mg/۱۰۰g (Cornus), (+)-Catechin contents of marmalade samples varied between ۳.۲۹ mg/۱۰۰g (Mahaleb) and ۹.۶۱ mg/۱۰۰g (Cornus). K and P contents of boiled juices were found between  ۲۷۱.۳۷ mg/Kg(Rosa) and ۸۰۰۴.۰۰ mg/kg (Mahaleb) to ۵۵.۱۲ (Cornus) and ۴۱۵.۱۲  (Mahaleb) mg/kg, respectively.  Fe contents of boiled juices changed between ۱۲.۹۷ (Rosa) and ۱۶.۹۲ mg/kg (Cornus). Among samples, the highest Cu (۱.۷۵ mg/kg), Mn (۱.۰۸ mg/kg), and Zn (۷.۶۲ mg/kg) contents were found in mahaleb boiled juice. According to the results, boiled juice samples are rich in bioactive compounds, phenolics, and some minerals (Ca, K, Mg, Na, and P).

کلیدواژه ها:

Boiled juice ، Antioxidant Activity ، Anthocyanins ، Phenolic compounds ، Minerals ، ICP-AES