Antioxidant activity, phenolic compounds and mineral contents of boiled juices

While antioxidant activity values of boiled juice (pekmez) samples varied between 89.26 % (date) and 99.07 % (pomegranate), total phenolic contents ranged from 103.32 mg GAE/100 g to 149.56 mg GAE/100 g (pomegranate). Gallic acid contents of pekmez samples were determined between 1.16 mg/100 g (carob) and 4.23 mg/100 g (pomegranate). Also, pekmez samples contained 4.13 mg/100 g (carob) 9.51 mg/100 g (pomegranate) (+)-catechin. K contents of boiled juice samples varied from 131.48 mg/Kg (Date) to 10832.63 mg/Kg (Carob). Fe contents of boiled juice samples varied between 15.98 mg/Kg (Pomegranate) and 51.43 mg/Kg (Mulberry). The highest Zn content was found in Pomegranate boiled juice (9.90 mg/Kg). The lowest Zn content was determined in mulberry (black) pekmez (0.77 mg/Kg).