7 research outputs found

    Comparison of chemical characteristics of fresh and pasteurised juice of gilaburu (Viburnum opulus L.)

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    Organic acids, total phenolic compounds, and antioxidant activity were determined in two different juices of gilaburu fruits ( Viburnum opulus L., belonging to the Caprifoliaceae family). Organic acids, analysed by RP-HPLC-UV visible detection, were individually detected and quantified. The predominant organic acid of samples was L-malic acid. The mean concentration of total phenolic compounds of fresh gilaburu juice (FGJ) and pasteurised gilaburu juice (PGJ) was 351.26 and 330.40 mg gallic acid equivalents (GAE)/100 ml, respectively. Average EC 50 values (in the DPPH• test) were 25.06 μl mg−1 DPPH• for FGJ, and 30.87 μl mg−1 DPPH• for PGJ. Total phenolic compounds of both juices were higher than those of some commonly consumed juices and nectars
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