General Information
    • ISSN: 2010-0221
    • Frequency: Bimonthly
    • DOI: 10.18178/IJCEA
    • Editor-in-Chief: Dr. Eldin W. C. Lim
    • Executive Editor: Mr. Ron C. Wu
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Editor-in-chief
Dr. Eldin W. C. Lim
Dept. of Chemical and Biomolecular Engineering,
National University of Singapore, Singapore
IJCEA 2016 Vol.7(1): 71-74 ISSN: 2010-0221
DOI: 10.7763/IJCEA.2016.V7.545

Evaluation of Antioxidant Activity of Pomegranate Molasses by 2,2-Diphenyl-l-Picrylhydrazyl (DPPH) Method

A. Akpinar-Bayizit, T. Ozcan, L. Yilmaz-Ersan, and E.Yildiz
Abstract—In Turkish cuisine the pomegranate molasses (PM) are used as a condiment and believed to have significant effects for arteriosclerosis, cholesterol levels and cancer prevention due to the antioxidant potential of pomegranate fruit itself. In this study, we measured the total polyphenols content, of which varied from 118.28 to 828.15 mg of gallic acid equivalent per gram of PM, and antioxidant activity by DPPH assay, of which were found to be between 560.23 to 1885.23 μmol trolox equivalent per gram of sample. The chemical composition of PM samples were found as: the water soluble dry matter content 62.40-75.00 g 100g-1; viscosity 176 and 2900 mPa.s.; total acidity 4.70-9.73 g 100g-1; pH of the samples changed 1.71 and 2.96; invert sugar and total sugar 23.71-56.95 g 100g-1 and 30.33-70.94 g100g-1, respectively.

Index Terms—Pomegranate molasses, antioxidant activity.

Arzu Akpinar-Bayizit, Tulay Ozcan, Lutfiye Yilmaz-Ersan, and Elif Yildiz are with the Department of Food Engineering, Faculty of Agriculture, Uludag University, Bursa, Turkey (e-mail: abayizit@uludag.edu.tr, tulayozcan@uludag.edu.tr, lutfiyey@uludag.edu.tr, elifyildzz@gmail.com).

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Cite: A. Akpinar-Bayizit, T. Ozcan, L. Yilmaz-Ersan, and E.Yildiz, "Evaluation of Antioxidant Activity of Pomegranate Molasses by 2,2-Diphenyl-l-Picrylhydrazyl (DPPH) Method," International Journal of Chemical Engineering and Applications vol. 7, no. 1, pp. 71-74, 2016.

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