Comparison of chemical characteristics of fresh and pasteurised juice of gilaburu (Viburnum opulusL.)
- 1 September 2007
- journal article
- Published by Akademiai Kiado Zrt. in Acta Alimentaria
- Vol. 36 (3), 381-385
- https://doi.org/10.1556/aalim.36.2007.3.10
Abstract
Organic acids, total phenolic compounds, and antioxidant activity were determined in two different juices of gilaburu fruits (\ud Viburnum opulus\ud L., belonging to the \ud Caprifoliaceae\ud family). Organic acids, analysed by RP-HPLC-UV visible detection, were individually detected and quantified. The predominant organic acid of samples was L-malic acid. The mean concentration of total phenolic compounds of fresh gilaburu juice (FGJ) and pasteurised gilaburu juice (PGJ) was 351.26 and 330.40 mg gallic acid equivalents (GAE)/100 ml, respectively. Average EC 50 values (in the DPPH• test) were 25.06 μl mg−1 DPPH• for FGJ, and 30.87 μl mg−1 DPPH• for PGJ. Total phenolic compounds of both juices were higher than those of some commonly consumed juices and nectars.\uKeywords
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