eng Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 2015-12-03 3 10 624 628 10.12691/jfnr-3-10-1 JFNR20153101 article Sercan Karav skarav@ucdavis.edu 1 2 Ardic O. Arikal 3 Aziz Eksi 3 Department of Food Engineering, Ankara University, 06110-Diskapi, Ankara-TURKEY Department of Chemical Engineering and Materials Science, University of California Davis, One Shields Avenue, Davis-CA, USA Antioxidant capacities (AC) and total phenolic content (TPC) of sixteen apple varieties obtained from different regions of Turkey and six commercial apple juices were examined. Trolox Equivalent Antioxidant Capacity (TEAC) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity assays were used for AC measurement while Folin-Ciocalteu method was applied for TPC measurements. 'Ankara Agustos' cultivar showed the highest antioxidant capacity (7.60 µmol TE/g FW) followed by 'Bursa Gloster' (3.10 µmol TE/g FW), and 'Antalya Red Chief' (2.90 µmol TE/g FW), whereas 'Antalya Granny Smith' exhibited the lowest antioxidant capacity (1.50 µmol TE/g FW). AC's of commercial apple juices were found to be 2.8-fold less than the average of naturally produced juices with range of 0.38-2.56 µmol TE/g FW. Total antioxidant capacity changes at 4°C over time were also monitored for three varieties. A significant decrease in total antioxidant capacity after five weeks was observed. Moreover, the high correlation between AC and TPC of naturally produced apple juices (R2>0.97) indicated that phenolic compounds are a major contributor to the antioxidant activity of apple fruit. http://pubs.sciepub.com/jfnr/3/10/1/jfnr-3-10-1.pdf pomegranate antioxidant capacity phenolic content