Determination of phenolic compound contents in traditionally producted grape Pekmez samples

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dc.contributor.authorAydinlik Z.
dc.contributor.authorBattaloglu R.
dc.date.accessioned2019-08-01T13:38:39Z
dc.date.available2019-08-01T13:38:39Z
dc.date.issued2016
dc.departmentNiğde ÖHÜ
dc.description.abstractThe 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.
dc.identifier.doi10.14233/ajchem.2016.18574
dc.identifier.endpage1400
dc.identifier.issn0970-7077
dc.identifier.issue6
dc.identifier.scopus2-s2.0-84962132623
dc.identifier.scopusqualityQ4
dc.identifier.startpage1399
dc.identifier.urihttps://dx.doi.org/10.14233/ajchem.2016.18574
dc.identifier.urihttps://hdl.handle.net/11480/1852
dc.identifier.volume28
dc.indekslendigikaynakScopus
dc.institutionauthor[0-Belirlenecek]
dc.language.isoen
dc.publisherChemical Publishing Co.
dc.relation.ispartofAsian Journal of Chemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectCaffeic acid
dc.subjectCatechin
dc.subjectEpicatechin
dc.subjectFerulic acid
dc.subjectGallic acid
dc.subjectGrape pekmez
dc.subjectP-Coumaric acid
dc.subjectTotal phenolic compounds
dc.titleDetermination of phenolic compound contents in traditionally producted grape Pekmez samples
dc.typeArticle

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