Determination of phenolic compound contents in traditionally producted grape Pekmez samples
Küçük Resim Yok
Tarih
2016
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Chemical Publishing Co.
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
The aim of this study was to determine the phenolic compound in grape pekmez samples. This study was conducted in Nigde city (Turkey). About 50 samples were collected from Nigde city. Grape pekmez samples were collected from city center, town centers, towns and villages. pH values, hydroxymethylfurfural (HMF) concentration, total phenolic compound concentration and phenolic compound concentration were determined in these samples. pH values: 5.32 ± 0.23 were found to be the average result of the research. As a result of studies for the purpose of quantifying the HMF concentration was 35.64 ± 10.45 mg/kg. Total phenolic compound of samples were determined as 3359.25 ± 72.56. HPLC analysis of phenolic compounds was carried out in gape pekmez samples. Gallic acid, catechin, caffeic acid, epicatechin, p-coumaric acid and ferulic acid were found in pekmez samples with concentrations; 47.94 ± 2.58, 148.69 ± 11.17, 20.7 ± 2.08, 101.25 ± 5.8, 12.24 ± 1.65 and 18.26 ± 2.58 mg/kg respectively. pH values and HMF concentration was found in accordance with the Turkish Food Codex. Total phenolic content of phenolic compounds with other studies shows similar results.
Açıklama
Anahtar Kelimeler
Caffeic acid, Catechin, Epicatechin, Ferulic acid, Gallic acid, Grape pekmez, P-Coumaric acid, Total phenolic compounds
Kaynak
Asian Journal of Chemistry
WoS Q Değeri
Scopus Q Değeri
Q4
Cilt
28
Sayı
6
