Determination of physical, chemical and antioxidant properties of pomegranate sauces sold in Turkish markets

In this study, it was aimed to determine the physical, chemical and antioxidant properties of pomegranate sauces sold in market Turkey. A total 18 were studied; 17 which purchased from market, one them produced a rotary evaporator laboratory. For each sample, analysis activity, titratable acidity, brix, hydroxymethyl furfural, pH, color analysis, sugar analyzes performed. Antioxidant activity values analyzed using 6 different methods (DPPH (2,2-diphenyl-1-picrylhydrazil) radical scavenging ferric reducing power (FRAP), ABTS●+ capacity, capacity assay (TAC), phenolic content (TPC) flavonoid (TFC) methods). The lowest highest determined for DPPH (5.23- 2822.69 mg AA/kg), FRAP (57.94 - 2380.94 FeSO4/kg), TAC (660.47 3690.83 TFC (23.06 11680.71 QEE/kg), TPC (123.54 -9566.95 GAE/kg). Brix, pH % titration acidity varied between 70.00 76.70%, 1.66 -2.88, 2.65 -7.58%, respectively. addition, HMF measured below limit most samples, while these found be high some samples. 4.58 -103.68 mg/kg, Many factors such as raw materials, additives, applied heat treatments, production processes storage conditions are effective on sauces. If regulated accordance with standards, sauce will limit.