Biochemical analysis with measurements of bioactive ingredients of lemon varieties
2017
Oz, Tulin Ayse (Osmaniye Korkut Ata University, Osmaniye (Turkey). Faculty of Engineering, Department of Food Engineering) | Kafkas, Ebru (University of Cukurova, Adana (Turkey). Faculty of Agriculture, Department of Horticulture) | Ozcan, Hatice (University of Cukurova, Adana (Turkey). Faculty of Agriculture, Department of Horticulture)
The ‘Sweet Lemon’ and ‘Interdonato’ lemon varieties were evaluated based on their antioxidant activity, sugar, total phenol and citric, succunic and L-ascorbic acid content in the present study. The total phenol content (TPC) of ‘Sweet Lemon’ and ‘Interdonato’ lemon fruit juice were about 123.19 mgGAE/100g and 81.76 mgGAE/100g respectively. The FRAP content were detected as 146.86 µmoltrolox/g in ‘Sweet Lemon’ while 106.78 µmoltrolox/g in ‘Interdonato’ lemon variety. However the trolox equivalent antioxidant capacity (TEAC) assay, which measures the reduction of the ABTS radical cation by antioxidant ABTS content was 96.25 µmoltrolox/g and 79.09 µmoltrolox/g respectively. Fructose was 3.26 %, sucrose was 0.19 % and glucose was 2.44 % in ‘Sweet Lemon’ variety. Therefore, fructose content was 1.22 %, sucrose was 0.19 % and glucose was 0.80 % in ‘Interdonato’ lemon variety. The results indicated that ‘Sweet Lemon’ fruit juices are rich in FRAP, ABTS, TPC and fructose, succinic and L-ascorbic acid content compared to ‘Interdonato’ lemon. The organic acids (citric acid, L-Ascorbic acid and succinic acid) values of both ‘Sweet Lemon’ and ‘Interdonato’ are 0.24-8.86 %, 62.25-55.50 mg/100g and 1.93-0.09 %, respectively. The present study revealed that the healthy properties of lemon fruits have been attributed to L-ascorbic acid and phenolic compounds, mainly to antioxidant content.
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