Antioxidant Activity and Phenolic Content of Apple Cider

Authors

  • Nilgün Havva Budak Suleyman Demirel University, Egirdir Vocational School, Department of Food Processing
  • Filiz Ozçelik Ankara University Faculty of Engineering Department of Food Engineering
  • Zeynep Banu Güzel-Seydim Suleyman Demirel University Faculty of Engineering Department of Food Engineering

DOI:

https://doi.org/10.24925/turjaf.v3i6.356-360.265

Keywords:

Antioxidant activity, apple cider, chlorogenic acid, maceration, ORAC, TEAC

Abstract

Fruit and vegetables are an important component of a healthy diet and the main antioxidant suppliers in the human diet. Consumption of foods derived from fruits and vegetables is also essential; fruit juices, ciders, wines, and vinegars also contain significant amounts of polyphenolic compounds. The aim of the study was to determine the effect maceration of antioxidant activity and phenolic content of apple cider. Red delicious apples were used to produce natural apple cider with and without inclusion of maceration. Samples were taken from fresh red apple juice, macerated samples and apple cider. Apple cider (maceration was applied) (CAM) had the highest total phenolic content, chlorogenic acid, ORAC and TEAC levels. Chlorogenic acid was the dominant phenolic substance in apple juice and cider samples and chlorogenic acid was increased with maceration process.

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Published

27.02.2015

How to Cite

Budak, N. H., Ozçelik, F., & Güzel-Seydim, Z. B. (2015). Antioxidant Activity and Phenolic Content of Apple Cider. Turkish Journal of Agriculture - Food Science and Technology, 3(6), 356–360. https://doi.org/10.24925/turjaf.v3i6.356-360.265

Issue

Section

Food Technologies

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