Adiyaman Vocational School, Department of Food Technology, University of Adiyaman, 02040 Adiyaman, Turkey.
Faculty of Agriculture, Department of Food Engineering, University of Cukurova, 01330 Adana, Turkey.
J Food Sci Technol. 2014 Jun;51(6):1094-101. doi: 10.1007/s13197-011-0606-7. Epub 2011 Dec 15.
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.
本研究旨在确定从罗宾逊、弗里蒙特和萨图玛橘中获得的果汁和葡萄酒的酚类成分和抗氧化能力。采用高效液相色谱法结合二极管阵列检测法对酚类化合物进行鉴定和定量。橘汁中的总酚类化合物含量范围为 36.6 至 132.6mg/L，而葡萄酒中的总酚类化合物含量范围为 14.1 至 54.5mg/L。在果汁和葡萄酒中，主要的羟基苯甲酸是香草酸；主要的羟基肉桂酸是阿魏酸；主要的黄烷酮是橙皮苷。使用 DPPH 和 ABTS 自由基清除测定法来测量抗氧化活性，发现橘汁的抗氧化能力高于葡萄酒。本研究结果表明，这些橘酒的成分与其他饮料相似，因此表明这些水果具有生产发酵饮料的潜力。
