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<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en">Identification of phenolic compositions and the antioxidant capacity of mandarin juices and wines</title><author><name sortKey="Kelebek, Hasim" sort="Kelebek, Hasim" uniqKey="Kelebek H" first="Hasim" last="Kelebek">Hasim Kelebek</name><affiliation><nlm:aff id="Aff1">Adiyaman Vocational School, Department of Food Technology, University of Adiyaman, 02040 Adiyaman, Turkey</nlm:aff></affiliation></author><author><name sortKey="Selli, Serkan" sort="Selli, Serkan" uniqKey="Selli S" first="Serkan" last="Selli">Serkan Selli</name><affiliation><nlm:aff id="Aff2">Faculty of Agriculture, Department of Food Engineering, University of Cukurova, 01330 Adana, Turkey</nlm:aff></affiliation></author></titleStmt><publicationStmt><idno type="wicri:source">PMC</idno><idno type="pmid">24876641</idno><idno type="pmc">4033751</idno><idno type="url">http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4033751</idno><idno type="RBID">PMC:4033751</idno><idno type="doi">10.1007/s13197-011-0606-7</idno><date when="2011">2011</date><idno type="wicri:Area/Pmc/Corpus">000501</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en" level="a" type="main">Identification of phenolic compositions and the antioxidant capacity of mandarin juices and wines</title><author><name sortKey="Kelebek, Hasim" sort="Kelebek, Hasim" uniqKey="Kelebek H" first="Hasim" last="Kelebek">Hasim Kelebek</name><affiliation><nlm:aff id="Aff1">Adiyaman Vocational School, Department of Food Technology, University of Adiyaman, 02040 Adiyaman, Turkey</nlm:aff></affiliation></author><author><name sortKey="Selli, Serkan" sort="Selli, Serkan" uniqKey="Selli S" first="Serkan" last="Selli">Serkan Selli</name><affiliation><nlm:aff id="Aff2">Faculty of Agriculture, Department of Food Engineering, University of Cukurova, 01330 Adana, Turkey</nlm:aff></affiliation></author></analytic><series><title level="j">Journal of Food Science and Technology</title><idno type="ISSN">0022-1155</idno><idno type="eISSN">0975-8402</idno><imprint><date when="2011">2011</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en"><p>This research was undertaken to determine the phenolic composition and antioxidant capacity of juices and wines obtained from Robinson, Fremont and Satsuma mandarins. High-performance liquid chromatography coupled with diode-array detection was used for identifying and quantifying phenolic compounds. The total amount of phenolic compounds ranged from 36.6 to 132.6 mg/L for the mandarin juice, and from 14.1 to 54.5 mg/L for the wines. In the juices and wines, the major hydroxybenzoic acid was vanillic acid; the major hydroxycinnamic acid was ferulic acid; and the major flavanone was hesperidin. The antioxidant activity was measured using the DPPH and ABTS radical scavenging assays, and the antioxidant capacity of mandarin juices was found to be higher than that of wines. Results of this study indicated that these mandarin wines had a composition similar to other beverages, thus demonstrating that these fruits have the potential to be used to produce fermented beverages.</p></div></front></TEI><pmc article-type="research-article"><pmc-comment>The publisher of this article does not allow downloading of the full text in XML form.</pmc-comment>
<front><journal-meta><journal-id journal-id-type="nlm-ta">J Food Sci Technol</journal-id><journal-id journal-id-type="iso-abbrev">J Food Sci Technol</journal-id><journal-title-group><journal-title>Journal of Food Science and Technology</journal-title></journal-title-group><issn pub-type="ppub">0022-1155</issn><issn pub-type="epub">0975-8402</issn><publisher><publisher-name>Springer India</publisher-name><publisher-loc>India</publisher-loc></publisher></journal-meta><article-meta><article-id pub-id-type="pmid">24876641</article-id><article-id pub-id-type="pmc">4033751</article-id><article-id pub-id-type="publisher-id">606</article-id><article-id pub-id-type="doi">10.1007/s13197-011-0606-7</article-id><article-categories><subj-group subj-group-type="heading"><subject>Original Article</subject></subj-group></article-categories><title-group><article-title>Identification of phenolic compositions and the antioxidant capacity of mandarin juices and wines</article-title></title-group><contrib-group><contrib contrib-type="author" corresp="yes"><name><surname>Kelebek</surname><given-names>Hasim</given-names></name><address><email>hkelebek@adiyaman.edu.tr</email></address><xref ref-type="aff" rid="Aff1"></xref></contrib><contrib contrib-type="author"><name><surname>Selli</surname><given-names>Serkan</given-names></name><address><email>sselli@cu.edu.tr</email></address><xref ref-type="aff" rid="Aff2"></xref></contrib><aff id="Aff1"><label></label>Adiyaman Vocational School, Department of Food Technology, University of Adiyaman, 02040 Adiyaman, Turkey</aff><aff id="Aff2"><label></label>Faculty of Agriculture, Department of Food Engineering, University of Cukurova, 01330 Adana, Turkey</aff></contrib-group><pub-date pub-type="epub"><day>15</day><month>12</month><year>2011</year></pub-date><pub-date pub-type="ppub"><month>6</month><year>2014</year></pub-date><volume>51</volume><issue>6</issue><fpage>1094</fpage><lpage>1101</lpage><history><date date-type="rev-recd"><day>25</day><month>10</month><year>2011</year></date><date date-type="accepted"><day>5</day><month>12</month><year>2011</year></date></history><permissions><copyright-statement>© Association of Food Scientists & Technologists (India) 2011</copyright-statement></permissions><abstract id="Abs1"><p>This research was undertaken to determine the phenolic composition and antioxidant capacity of juices and wines obtained from Robinson, Fremont and Satsuma mandarins. High-performance liquid chromatography coupled with diode-array detection was used for identifying and quantifying phenolic compounds. The total amount of phenolic compounds ranged from 36.6 to 132.6 mg/L for the mandarin juice, and from 14.1 to 54.5 mg/L for the wines. In the juices and wines, the major hydroxybenzoic acid was vanillic acid; the major hydroxycinnamic acid was ferulic acid; and the major flavanone was hesperidin. The antioxidant activity was measured using the DPPH and ABTS radical scavenging assays, and the antioxidant capacity of mandarin juices was found to be higher than that of wines. Results of this study indicated that these mandarin wines had a composition similar to other beverages, thus demonstrating that these fruits have the potential to be used to produce fermented beverages.</p></abstract><kwd-group xml:lang="en"><title>Keywords</title><kwd>Antioxidant activity</kwd><kwd>Fruit wine</kwd><kwd>HPLC</kwd><kwd>Mandarin juice</kwd><kwd>Phenolic compounds</kwd></kwd-group><custom-meta-group><custom-meta><meta-name>issue-copyright-statement</meta-name><meta-value>© Association of Food Scientists & Technologists (India) 2014</meta-value></custom-meta></custom-meta-group></article-meta></front></pmc></record>Pour manipuler ce document sous Unix (Dilib)
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