determination of bioactive properties, phenolic compounds and mineral contents of boiled fruit juice types

Antioxidant activity, total phenol, total flavonoid, and anthocyanin contents, phenolic compounds, and macro-and microelement contents of concentrated fruit pulp (boiled juices) were determined. while antioxidant activities of marmalade samples varied between 99.6% (mahaleb) and 117.2% (cornus), total phenolics of boiled juices changed between 103.52 (mahaleb) mg gae/100g and 126.63 mg gae/100g (cornus). in addition, while gallic acid contents of marmalade (boiled juices) extracts are determined between  0.91 (mahaleb) and 6.27 mg/100g (cornus), (+)-catechin contents of marmalade samples varied between 3.29 mg/100g (mahaleb) and 9.61 mg/100g (cornus). k and p contents of boiled juices were found between  271.37 mg/kg(rosa) and 8004.00 mg/kg (mahaleb) to 55.12 (cornus) and 415.12  (mahaleb) mg/kg, respectively.  fe contents of boiled juices changed between 12.97 (rosa) and 16.92 mg/kg (cornus). among samples, the highest cu (1.75 mg/kg), mn (1.08 mg/kg), and zn (7.62 mg/kg) contents were found in mahaleb boiled juice. according to the results, boiled juice samples are rich in bioactive compounds, phenolics, and some minerals (ca, k, mg, na, and p).