Ercisli, Sezai; Uzun, Aydin; Yilmaz, Kadir Ugurtan; Sengul, Memnune; Yildiz, Hilal; Uysal, Onur; SabaterMunoz, B; Moreno, P; Pena, L; Navarro, L

Bergamot extract is used to obtain fragrant tea (Earl Grey) and also its rind is used to make some jams. Calcium citrate and citric acid can be obtained from bergamot juice. In the study, antioxidant and total phenolic content of bergamot juice were determined. Two methods, namely β-carotene bleaching and DPPH assay were used to determine total antioxidant capacity, while Folin-Ciocalteu reagent was used to determine total phenols. Results showed that bergamot had high total phenolic (80.06 μg GAE/mg DW) and also high total antioxidant capacity with β-carotene bleaching (60.12%) and with DPPH (180 mg/100 ml). The study demonstrates the nutritional potential of bergamot juice.

Yildiz, Hilal; Sengul, Memnune; Cetin, Bulent; Karatas, Neva; Ercisli, Sezai; Okcu, Zuhal; Dzubur, Ahmed; Hadziabulic, Semina

In this study, nine-pomegranate sour sauce (PSS) obtained from market in Turkey was tested for their total phenolic content (TPC), antioxidant and antimicrobial activity and selected physico-chemical properties. Methanolwater extracts of PSS were found more effective than water extracts against microorganisms. In particular, Pseudomonas pseudoalkaligenes BC3445 and Staphylococcus aureus ATCC 29213 showed the greatest sensitivity to the extracts. Total soluble solids, total sugar, reducing sugar, sucrose, ash, pH, titratable acidity, colour (L, a, b) of PSS were determined between 69.5-73.3° Brix, 21.89-53.44 g/100 g, 20.97-50.62 g/100 g, 0.75-2.81 g/100 g, 0.05-0.58 g/100g, 2.64-2.91, 4.30-7.97, 16.58-55.38, (+3.94)-(+38.54), (-6.98)-(-38.36). β-carotene bleaching assay indicated that PSS possessed considerable antioxidantactivities. The higher antioxidant capacities of PSS implied that they might be potential resources for the development of functional food.