Antioxidants activity and bioactive compounds in by-products of apple juice
published by Aِl-Baath University
in 2017
in
and research's language is
العربية
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Abstract in English
In this research, the
antioxidant capacity(DPPH method), and total phenolic content (assayed
by Folin-Ciocalteu method), ,flavonoids, anthocyanins (pH differential
method) and ascorbic acids(2,6-dichlorophenol indophenol) in three fruit
tissues (peel, pulp and whole fruit), of four apple cultivars commonly in
Syria(Red Delicious, Rome Beauty, Starking Delicious, Golden
Delicious), were studied.
References used
Bagetti, M. ;Facco ,E. M. P.; Piccolo, J.; Hirsch, G. E. and Rodriguez- Amaya, D. (2011). Physico chemical characterization and antioxidant capacity of Pitanga fruits (Eugenia unifl ora L.). Ciência Tecnologia Alimentos, v.31, p.147-154
Beer, T.(2006). Polyphenols, Ascorbate and Antioxidant Capacity of the Keiapple (Dovyalis caffra). Hons. B.Sc Biochemistry. North-West University. South Africa
Bezuneh, T. T. and Kebede, E. M. (2015). UV - Visible Spectrophotometric quantification of total polyphenol in selected fruits. International Journal of Nutrition and Food Sciences; 4(3): 397-401