INVESTIGATING THE ANTIOXIDANT POTENTIAL OF TURKISH DRIED FRUITS


Capanoglu E.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, vol.17, no.3, pp.690-702, 2014 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 17 Issue: 3
  • Publication Date: 2014
  • Doi Number: 10.1080/10942912.2012.752381
  • Title of Journal : INTERNATIONAL JOURNAL OF FOOD PROPERTIES
  • Page Numbers: pp.690-702

Abstract

In this study, bio-active molecules of ten different dried fruits, which are widely consumed in Turkey, were investigated in terms of their flavonoid profile, antioxidant capacities, total phenolic, and total flavonoid contents. According to the results, all dried fruits possess an antioxidant activity at a certain level and have a different flavonoid profile with compounds belonging to the groups of flavonols, flavan-3-ols, anthocyanins, as well as chlorogenic acid. Dried cranberries and black raisins were observed to have the highest levels of total phenolics, flavonoids, and total antioxidant capacity. Especially black raisin samples were featured with their high amounts of catechin and epicatechin.