An Investigation about Antioxidant Capacity of Fruit Nectars

Ilkay Tosun; N. Sule Ustun

doi:10.3923/pjn.2003.167.169

Research Article Open Access

An Investigation about Antioxidant Capacity of Fruit Nectars

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Published on: April 15, 2003

DOI 10.3923/pjn.2003.167.169

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Abstract

Nectars of some fruits, including orange, sour cherry, peach and apricot sold in Samsun markets were analyzed for total antioxidant capacity, total phenolic content, ascorbic acid content and total carotenoids (except sour cherry). Ferric reducing/antioxidant power (FRAP) assay was used to measure the total antioxidant power. Expressed as μmol of antioxidant power/ml of nectars, average FRAP values were as 6.54 for orange nectars, 8.01 for sour cherry nectars, 5.68 for apricot nectars and 5.19 for peach nectars.

Keywords:

FRAP, Orange nectar, apricot nectar, sour cherry nectar, peach nectar, total antioxidant capacity

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This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

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Tosun, I., & Ustun, N. S. (2003). An Investigation about Antioxidant Capacity of Fruit Nectars. Pakistan Journal of Nutrition, 2(3), 167-169. https://doi.org/10.3923/pjn.2003.167.169