标题：THE IMPACT OF STORAGE CONDITIONS ON THE PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF POMEGRANATE LIQUORS PRODUCED BY MACERATION METHOD FROM H.CAZ POMEGRANATE
摘要：Day by day the consumption of pomegranate and pomegranate products are increasing and gaining more importance due to its positive effects on health. In this study, the impact of storage at room temperature (+25 °C) and fridge temperature (+4 °C) on phenolic content and antioxidant activity of pomegranate liquors produced by maceration method from Hicaz pomegranate was examined. The total phenolic amount was evaluated by Folin – Ciocalteau method an d the determina tion of a ntioxidan t a ctivity; trolox equ iva len t a ntioxidan t ca pacity (TEAC) and 2,2-diphenyl-1-picrylh ydrazyl (DPPH) meth ods were used. The ph enolic content was evaluated by h igh performance liquid chromatography (HPLC). In this study, 9 different phenolic acid amount differences, depending on the storage conditions, was determined. According to the results obtained; it was observed that total phenol and antioxidant activity of the liquors stored at room temperature increased abo ut %15. However, both ob served variables at the ones stored at fridge conditions decreased almost %20. In addition to these results; adding peelings and seeds to the liquors made a statistically important increase at observed variables; nevertheless adding aromatic drogs didn't make any statistically important difference at phenolic content or antioxidant capacity. Examining the phenolic profiles of the liquors; it was seen that the individual phenolic amounts stored at refrigerator conditions decreased. On the other hand, the samples stored at room temperature showed that the levels of gallic acid, protocatechuic acid, p - coumaric acid and quercetin increased but the others decreased.
