Comparative evaluation of the phenolic content and antioxidant capacity of sun-dried raisins

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dc.authoridKelebek, Hasim/0000-0002-8419-3019
dc.authoridTEISSEDRE, Pierre-Louis/0000-0002-0115-5456
dc.authoridselli, serkan/0000-0003-0450-2668
dc.contributor.authorKelebek, Haşim
dc.contributor.authorJourdes, Michael
dc.contributor.authorSelli, Serkan
dc.contributor.authorTeissedre, Pierre-Louis
dc.date.accessioned2025-01-06T17:36:23Z
dc.date.available2025-01-06T17:36:23Z
dc.date.issued2013
dc.description.abstractBACKGROUND Raisins are one of the favorite dried fruit because of their high healthful and nutrimental values. Three white (Besni beyazi-BBR, Hatun parmagi-HPR and Sultaniye-SR) and two red (Antep karasi-AKR and Besni karasi-BKR) grape varieties were used in the present study. The aim of this study was to determine and compare the phenolic composition and antioxidant properties of Turkish raisins. RESULTS Four flavan-3-ols, six phenolic acids, four flavonols and 13 anthocyanins were identified and quantified in raisins. (+)-Catechin (range, 56.3-419 mg kg(-1)) was the mosst abundant flavanol, trans-caftaric acid (range, 20.48-114 mg kg(-1)) was the abundant dominannt phenol acid, quercetin-3-O-glucoside (range, 2.79-12.83 mg kg(-1)) was the dominant flavonoll and malvidin-3-O-(6-O-p-coumaroyl)-glucoside (range, 16.75-22.59 mg kg(-1)) wass the major anthocyanin in all raisins. Antioxidant capacity were 22.69-63.66, 5.07-40.47, 7.00-17.69 and 40.d 40.74-77.41mmol Trolox kg(-1) as determined bby the ABTS, DPPH, FRAP and ORAC assays, respectively. CONCLUSIONS 27 phenolic compounds from four phenolic families (i.e. flavan-3-ols, phenolic acids, flavonols and anthocyanins) have been characterised in the raisins of three white and two red grapes. The total phenolic and anthocyanins content vary widely among different raisins. Strong correlations between antioxidative capacity and phenolic content and between antioxidative capacity and flavonol content were noticed. (c) 2013 Society of Chemical Industry
dc.identifier.doi10.1002/jsfa.6125
dc.identifier.endpage2972
dc.identifier.issn0022-5142
dc.identifier.issn1097-0010
dc.identifier.issue12
dc.identifier.pmid23580476
dc.identifier.scopus2-s2.0-84881029775
dc.identifier.scopusqualityQ1
dc.identifier.startpage2963
dc.identifier.urihttps://doi.org/10.1002/jsfa.6125
dc.identifier.urihttps://hdl.handle.net/20.500.14669/1857
dc.identifier.volume93
dc.identifier.wosWOS:000323100600014
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of The Science of Food and Agriculture
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectantioxidant capacity
dc.subjectanthocyanins
dc.subjectphenolic compounds
dc.subjectraisin
dc.subjectHPLC-MS
dc.titleComparative evaluation of the phenolic content and antioxidant capacity of sun-dried raisins
dc.typeArticle

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