Investigating the Antioxidant Potential of Turkish Dried Fruits |
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| Authors: | Esra Capanoglu |
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| Affiliation: | 1. Food Engineering Department, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University , Maslak , Istanbul , Turkey capanogl@itu.edu.tr |
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| Abstract: | In this study, bio-active molecules of ten different dried fruits, which are widely consumed in Turkey, were investigated in terms of their flavonoid profile, antioxidant capacities, total phenolic, and total flavonoid contents. According to the results, all dried fruits possess an antioxidant activity at a certain level and have a different flavonoid profile with compounds belonging to the groups of flavonols, flavan-3-ols, anthocyanins, as well as chlorogenic acid. Dried cranberries and black raisins were observed to have the highest levels of total phenolics, flavonoids, and total antioxidant capacity. Especially black raisin samples were featured with their high amounts of catechin and epicatechin. |
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| Keywords: | Total phenolics Total flavonoids Antioxidant capacity Dried fruits |
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