Yazarlar

• Cetin, Bulent(1)
• Dzubur, Ahmed(1)
• Ercisli, Sezai(1)
• Hadziabulic, Semina(1)
• Karatas, Neva(1)
• Okcu, Zuhal(1)
• Sengul, Memnune(1)
• Yildiz, Hilal(1)

• MakaleYalnız künye2014Scopus SJRQ3/r/gumushane/15475
  Antioxidant and antimicrobial activities of pomegranate (Punica granatum L.) sour sauce extracts

  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.

  AtıfScopus1

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