SavedAdd your journal

Journals / Türk Tarım - Gıda Bilim ve Teknoloji dergisi / 2014 / Cilt: 2 - Sayı: 3

Antioxidant Properties of Some Dried Fruits

Bazı Kurutulmuş Meyvelerin Antioksidan Özellikleri Bilge

BİLGE ERTEKİN FİLİZ
ATIF CAN SEYDİM
Pages
128–131
DOI
—
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Dried fruits can be considered as an important source of antioxidant Keywords: components in diet with the higher antioxidant properties.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:In this study, total phenolic content and antioxidant capacity of various dried fruits were investigated.
📊
Key Findings & Data:Total phenolic content of dried fruits (apple, quince, peach, orange, grapefruit, kiwi, banana, watermelon, cantaloupe, strawberries and tomatoes) were between 219-5386 mg GAE/kg in dry matter (dm).
💡
Conclusion & Impact:Dried fruits can be considered as an important source of antioxidant Keywords: components in diet with the higher antioxidant properties.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

In this study, total phenolic content and antioxidant capacity of various dried fruits were investigated. Total phenolic content of dried fruits (apple, quince, peach, orange, grapefruit, kiwi, banana, watermelon, cantaloupe, strawberries and tomatoes) were between 219-5386 mg GAE/kg in dry matter (dm). TEAC and ORAC values of the samples were between 7.01-126 µmol TE/g dm and 11.69-211 µmol TE/g dm, respectively. Dried fruits can be considered as an important source of antioxidant Keywords: components in diet with the higher antioxidant properties.

Özet

Bu çalışmada çeşitli kurutulmuş meyvelerin toplam fenolik madde miktarları ve antioksidan kapasiteleri incelenmiştir. Kurutulmuş meyvelerin (elma, ayva, şeftali, portakal, greyfurt, kivi, muz, karpuz, kavun, çilek, domates) Toplam fenolik madde miktarı 219-5386 mg GAE/kg kuru madde (km) aralığında tespit edilmiştir. Örneklerin TEAC ve ORAC değerleri sırasıyla 7,01-126 µmol TE/g km ve 11,69-211 µmol TE/g km aralığında bulunmuştur. Yüksek antioksidan özellikleri ile kurutulmuş meyveler diyette antioksidan özellikli bileşenlerin önemli bir kaynağı olarak sayılabilir.

🔖

Cite This Article

FİLİZ, B. E., SEYDİM, A. C. (2014). Antioxidant Properties of Some Dried Fruits. Türk Tarım - Gıda Bilim ve Teknoloji dergisi, Cilt: 2 - Sayı: 3, 128–131. https://ajindex.com/articles/336344

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (5)

  1. Ames BN, Gold LS, Willett WC. 1995. The causes and prevention of cancer. Proc Natl Acad Sci USA., 92: 5258– 5265. Cemeroğlu B. 2007. Gıda Analizleri. Ankara.
  2. Gıda Teknolojisi Derneği Yayınları, No:34, Syf:535. Cemeroğlu B, Karadeniz F, Özkan M. 2003. Meyve ve Sebze İşleme Teknolojisi 3, Ankara. Gıda Teknolojisi Derneği Yayınları No:28. Conte A, Pellegrini S, Tagliazucchi D. 2003. Synergistic protection of PC12 cells from b-amyloid toxicity by resveratrol and catechin. Brain Res Bull., 62: 29–38. Davalos A, Bartolome B, Gomez-Cordoves C. 2005. Antioxidant properties of commercial grape juices and vinegars. Food Chem., 93: 325–330. Halvorsen BL, Holte K, Myhrstad MCW, Barikmo I, Hvattum, E, Remberg SF, Wold AB, Haffner K, Baugerod H, Andersen LF, Moskaug JO, Jacobs DR, Blomhoff R. 2002. A Systematic Screening of Total Antioxidants in Dietary Plants. J Nutr., 132: 461-471.
  3. Hollman PCH, Katan MB. 1999. Dietary Flavonoids: Intake, Health Effects and Bioavailability. Food ChemToxicol., 37: 937-942. Ho CT. 1992. Phenolic compounds in food, in: Phenolic Compounds in Food and Their Effects on Health I (Eds: Ho CT, Lee CY, Huang MT). Washington. American Chemical Society. Jesionkowska K, Sijtsema SJ, Konopacka D, Symoneaux R. 2009. Dried fruit and its functional properties from a consumer’s point of view. J Hortic Sci Biotech., ISAFRUIT Special Issue: 85–88. Karakaya S, El, SN, Tas AA. 2004. Antioxidant activity of some foods containing phenolic compounds. Int J Food Sci Nutr., 52: 501–508. Kaur C, Kapoor HC. 2001. Antioxidants in fruits and vegetables-the millennium's health. Int J Food Sci Tech., 36: 703-725.
  4. Kuroda Y, Hara Y. 1999. Antimutagenic and anticarcinogenic activity of tea polyphenols. Mutat Res., 436: 69–97. Muller H, Bub A, Waltzl B, Rechkemmer G. 1999. Plasma concentration of carotenoids in healthy volunteers after intervention with carotenoid-rich foods. Eur J Clin Nutr., 38: 35–44. Rice-Evans C, Packer L. 1998. Flavonoids in health and disease. New York, Marcel Dekker. 467s. Sacchetti G, Cocci E, Pinnavaia GG, Mastrocola D, Rosa MD. 2008. Influence of processing and storage on the antioxidant activity of apple derivatives. Int J Food Sci Tech., 43: 797– 804. Singh S, Singh RP, 2008. In Vitro Methods of Assay of Antioksidants: An Overiew. Food Rev Int., 24: 392-415.
  5. Singleton VL, Orthofer R, Lamuela-Raventos RM. 1999. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteau reagent. Method Enzymol., 299: