TOTAL ANTIOXIDANT CAPACITY AND TOTAL PHENOL CONTENTS OF SELECTED COMMERCIAL FRUIT JUICES IN TURKEY

The in vitro total antioxidant capacity (TAC), and the total phenol (TP) contents of commercial fruit juice samples widely consumed in Turkey were determined. TAC methods were more recently developed methods (TAC(1) and TAC(2)) using Fe+2-o-dianisidine complex and ABTS radical, FRAP (Ferric Reducing Ability of Plasma) method (TAC(3)). Folin Ciocalteu assay were used for determining TP contents and the mean TP results were well correlated significantly and positively with the TAC(2) and TAC(3) results. Among the fruit juice, orange had the highest TAC(1), strawberry had the highest phenol, TAC(2), andTAC(3) values. Generally, strawberry and sour cherry samples had the highest TP, TAC(2), and TAC(3) values.