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Vol. 28 No. 5 (2016): Vol 28 Issue 5

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Antioxidant Capacity, Monomeric Anthocyanin and Total Phenolic Content of Sour Cherry Nectar

https://doi.org/10.14233/ajchem.2016.19600
I. Damar Huner
Department of Food Engineering, Engineering Faculty, Trakya University, Edirne, Turkey
A. Eksi
Department of Food Engineering, Engineering Faculty, Ankara University, Ankara, Turkey

Corresponding Author(s) : I. Damar Huner

irem_damar@hotmail.com

Asian Journal of Chemistry, Vol. 28 No. 5 (2016): Vol 28 Issue 5

Abstract

Sour cherry nectar is one of the most popular functional drinks in Turkey due to its taste and positive healthy effects. The aim of this study is to determine the antioxidant capacity of 23 different sour cherry nectars and to investigate relationship between antioxidant capacity and total polyphenolic, monomeric anthocyanin and polymeric colour content. The antioxidant capacity of sour cherry nectars at 13.5 °Bx ranged from 13.93 to 23.53 TEAC mmol/L (TEAC = Trolox equivalent antioxidant capacity). Total phenolic and monomeric anthocyanins content of the nectar samples were found in the ranges of 952.3-1925.4 mg/L and 101.9-361.0 mg/L, respectively. Polymeric colour content varied from 21.13 to 61.69 %. The antioxidant capacity is mainly due to the presence of total phenolic compounds (r = 0.716), but the antioxidant capacity is also well supported by the anthocyanins (r = 0.710). Polymeric colour was negatively correlated to the antioxidant capacity (r = -0.813, p < 0.01).

Keywords

Sour cherry nectar Antioxidant capacity Monomeric anthocyanins Total phenolic Polymeric colour content
Huner, I. D., & Eksi, A. (2016). Antioxidant Capacity, Monomeric Anthocyanin and Total Phenolic Content of Sour Cherry Nectar. Asian Journal of Chemistry, 28(5), 1103–1107. https://doi.org/10.14233/ajchem.2016.19600
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