Antioxidant Activity and Phenolic Content of Apple Cider
Fruit and vegetables are an important component of a healthy diet and the main antioxidant suppliers in the human diet. Consumption of foods derived from fruits and vegetables is also essential; fruit juices, ciders, wines, and vinegars also contain significant amounts of polyphenolic compounds. The...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Turkish Science and Technology Publishing (TURSTEP)
2015-03-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/265 |
| _version_ | 1797917833636610048 |
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| author | Nilgün Havva Budak Filiz Ozçelik Zeynep Banu Güzel-Seydim |
| author_facet | Nilgün Havva Budak Filiz Ozçelik Zeynep Banu Güzel-Seydim |
| author_sort | Nilgün Havva Budak |
| collection | DOAJ |
| description | Fruit and vegetables are an important component of a healthy diet and the main antioxidant suppliers in the human diet. Consumption of foods derived from fruits and vegetables is also essential; fruit juices, ciders, wines, and vinegars also contain significant amounts of polyphenolic compounds. The aim of the study was to determine the effect maceration of antioxidant activity and phenolic content of apple cider. Red delicious apples were used to produce natural apple cider with and without inclusion of maceration. Samples were taken from fresh red apple juice, macerated samples and apple cider. Apple cider (maceration was applied) (CAM) had the highest total phenolic content, chlorogenic acid, ORAC and TEAC levels. Chlorogenic acid was the dominant phenolic substance in apple juice and cider samples and chlorogenic acid was increased with maceration process. |
| first_indexed | 2024-04-10T13:19:42Z |
| format | Article |
| id | doaj.art-e6f80904de0d4b60a68c9fb14f541fd1 |
| institution | Directory Open Access Journal |
| issn | 2148-127X |
| language | English |
| last_indexed | 2024-04-10T13:19:42Z |
| publishDate | 2015-03-01 |
| publisher | Turkish Science and Technology Publishing (TURSTEP) |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj.art-e6f80904de0d4b60a68c9fb14f541fd12023-02-15T16:12:08ZengTurkish Science and Technology Publishing (TURSTEP)Turkish Journal of Agriculture: Food Science and Technology2148-127X2015-03-0136144Antioxidant Activity and Phenolic Content of Apple CiderNilgün Havva Budak0Filiz Ozçelik1Zeynep Banu Güzel-Seydim2Suleyman Demirel University, Egirdir Vocational School, Department of Food ProcessingAnkara University Faculty of Engineering Department of Food EngineeringSuleyman Demirel University Faculty of Engineering Department of Food EngineeringFruit and vegetables are an important component of a healthy diet and the main antioxidant suppliers in the human diet. Consumption of foods derived from fruits and vegetables is also essential; fruit juices, ciders, wines, and vinegars also contain significant amounts of polyphenolic compounds. The aim of the study was to determine the effect maceration of antioxidant activity and phenolic content of apple cider. Red delicious apples were used to produce natural apple cider with and without inclusion of maceration. Samples were taken from fresh red apple juice, macerated samples and apple cider. Apple cider (maceration was applied) (CAM) had the highest total phenolic content, chlorogenic acid, ORAC and TEAC levels. Chlorogenic acid was the dominant phenolic substance in apple juice and cider samples and chlorogenic acid was increased with maceration process.http://www.agrifoodscience.com/index.php/TURJAF/article/view/265Antioxidant activityapple ciderchlorogenic acidmacerationORACTEAC |
| spellingShingle | Nilgün Havva Budak Filiz Ozçelik Zeynep Banu Güzel-Seydim Antioxidant Activity and Phenolic Content of Apple Cider Turkish Journal of Agriculture: Food Science and Technology Antioxidant activity apple cider chlorogenic acid maceration ORAC TEAC |
| title | Antioxidant Activity and Phenolic Content of Apple Cider |
| title_full | Antioxidant Activity and Phenolic Content of Apple Cider |
| title_fullStr | Antioxidant Activity and Phenolic Content of Apple Cider |
| title_full_unstemmed | Antioxidant Activity and Phenolic Content of Apple Cider |
| title_short | Antioxidant Activity and Phenolic Content of Apple Cider |
| title_sort | antioxidant activity and phenolic content of apple cider |
| topic | Antioxidant activity apple cider chlorogenic acid maceration ORAC TEAC |
| url | http://www.agrifoodscience.com/index.php/TURJAF/article/view/265 |
| work_keys_str_mv | AT nilgunhavvabudak antioxidantactivityandphenoliccontentofapplecider AT filizozcelik antioxidantactivityandphenoliccontentofapplecider AT zeynepbanuguzelseydim antioxidantactivityandphenoliccontentofapplecider |