An Investigation about Antioxidant Capacity of Fruit Nectars

Authors

  • Ilkay Tosun Department of Food Engineering, Faculty of Engineering, Ondokuz Mayis University, 55139, Kurupelit, Samsun, Türkiye
  • N. Sule Ustun Department of Food Engineering, Faculty of Engineering, Ondokuz Mayis University, 55139, Kurupelit, Samsun, Türkiye

DOI:

https://doi.org/10.3923/pjn.2003.167.169

Keywords:

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

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.

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Published

15.04.2003

Issue

Vol. 2 No. 3 (2003)

Section

Research Article

License

Copyright (c) 2003 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

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.

How to Cite

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