Food Science and Technology Vol. 3(1), pp. 1 - 8
DOI: 10.13189/fst.2015.030101
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Phenolic Contents and Antioxidant Activities of Persimmon and Red Beet Jams Produced by Sucrose Impregnation

Tugba Oksuz ¹, Ece Surek ², Zeynep Tacer-Caba ¹, Dilara Nilufer-Erdil ^1,*
1 Department of Food Engineering, Faculty of Chemical and Metallurgical, Istanbul Technical University, 34469, Maslak, Istanbul, Turkey
² Department of Food Engineering, Faculty of Engineering, Izmir Institute of Technology, 35430, Urla, Izmir, Turkey

ABSTRACT

This study aims to bring different perspective to literature by defining changes in TPC and AA of sucrose impregnation applied jams produced from high antioxidant potential fruit and vegetables. Total phenolic contents were determined by the Folin-Ciocalteau method and total antioxidant activities were determined with ABTS and DPPH radical scavenging methods for both fresh fruits and the jams produced. Major phenolic compounds such as catechin, gallic acid, caffeic acid, hesperidin and betanin were identified by High performance liquid chromatography. In respect of results; jam processing by means of sucrose impregnation was found to result in insignificant decreases in total phenolic contents for persimmon (35.4%), however significant losses were observed for the red beet jam (49.9%). According to DPPH results, as a result of jam processing, insignificant decreases (about 16%) in antioxidant activity levels for persimmon was found whereas for sugar beet jam the reduction was found significant (43.4%). According to ABTS data, jam processing was found to have negative effect on antioxidant activity only for the red beet.

KEYWORDS
Persimmon, Red Beet, Antioxidant, Phenolic Content, Jam, Sucrose Impregnation

Cite This Paper in IEEE or APA Citation Styles
(a). IEEE Format:
[1] Tugba Oksuz , Ece Surek , Zeynep Tacer-Caba , Dilara Nilufer-Erdil , "Phenolic Contents and Antioxidant Activities of Persimmon and Red Beet Jams Produced by Sucrose Impregnation," Food Science and Technology, Vol. 3, No. 1, pp. 1 - 8, 2015. DOI: 10.13189/fst.2015.030101.

(b). APA Format:
Tugba Oksuz , Ece Surek , Zeynep Tacer-Caba , Dilara Nilufer-Erdil (2015). Phenolic Contents and Antioxidant Activities of Persimmon and Red Beet Jams Produced by Sucrose Impregnation. Food Science and Technology, 3(1), 1 - 8. DOI: 10.13189/fst.2015.030101.