Classification of eight pomegranate juices based on antioxidant capacity measured by four methods

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dc.authoridDurmaz, Gökhan/0000-0003-3423-8108
dc.authoridCam, Mustafa/0000-0003-1258-0834
dc.authorwosidDurmaz, Gökhan/E-7121-2016
dc.authorwosidCam, Mustafa/H-8035-2019
dc.contributor.authorCam, Mustafa
dc.contributor.authorHisil, Yasar
dc.contributor.authorDurmaz, Goekhan
dc.date.accessioned2024-08-04T20:30:56Z
dc.date.available2024-08-04T20:30:56Z
dc.date.issued2009
dc.departmentİnönü Üniversitesien_US
dc.description.abstractThe antioxidant capacity of pomegranate juices (PJs) obtained from eight cultivars were determined by the scavenging activity against 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2'-azino-bis(3 -ethyl-benzothiaz-oline-6-suffonic acid) (ABTS) and P-carotene-linoleate model system. Total phenolic content (TPC) and total anthocyanin content (TAC) were also determined and found to vary between the range of 208.3343.6 mg catechin equivalents and 8.1-36.9 mg cyanidine-3-glucoside equivalents per 100 ml of PJ, respectively. Cultivar Izmir 8 showed the highest scores for trolox equivalent antioxidant capacity (TEAC) as 418.3 +/- 5.2 mg/100 ml of PJ, anti-lipid peroxidative activity (ALPA) as 93.5 +/- 1.8% and efficient concentration (EC50) as 29.8 +/- 2.9 ml of PJ/g of DPPH. The hierarchy of PJs for antioxidant capacity with respect to their TEAC and ALPA values was 18 > 11499 > 110 > 11264 > 11479 > 126 > 123 > Zivzik. Interrelationships among the analyzed parameters and PJs obtained from eight cultivars were investigated by principal component analysis (PCA). Dimension of data set was reduced to two components by PCA accounting for the 93% of the total variance. Eight PJs were classified into three groups by cluster analysis (CA). (C) 2008 Elsevier Ltd. All rights reserved.en_US
dc.description.sponsorshipErciyes University Scientific Research Project Unit [FBD-07-266]en_US
dc.description.sponsorshipThis work was financially supported by the Erciyes University Scientific Research Project Unit (Project number, FBD-07-266).en_US
dc.identifier.doi10.1016/j.foodchem.2008.06.009
dc.identifier.endpage726en_US
dc.identifier.issn0308-8146
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-49249101156en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage721en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2008.06.009
dc.identifier.urihttps://hdl.handle.net/11616/94616
dc.identifier.volume112en_US
dc.identifier.wosWOS:000259947100032en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectPomegranateen_US
dc.subjectAntioxidant capacityen_US
dc.subjectDPPHen_US
dc.subjectABTSen_US
dc.subjectbeta-Carotene bleachingen_US
dc.subjectPrincipal component analysisen_US
dc.subjectCluster analysisen_US
dc.titleClassification of eight pomegranate juices based on antioxidant capacity measured by four methodsen_US
dc.typeArticleen_US

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