Erratum

This article refers to:

Evaluation of antioxidant activity, colour and some nutritional characteristics of pomegranate (Punica granatum L.) juice and its sour concentrate processed by conventional evaporation

The publishers would like to apologise for an error that occurred in the publication of International Journal of Food Sciences and Nutrition, February 2009; 60(1): 1–11. Evaluation of antioxidant activity, colour and some nutritional characteristics of pomegranate (Punica granatum L.) juice and its sour concentrate processed by conventional evaporation H. HÜLYA ORAK Table II contained some errors and should hAve appeared as below.

Table II.  Some chemical characteristics of pomegranate juice and traditional sour concentrate.

	Pomegranate juice	Concentrate pomegranate juice
Total anthocyanin mg·l^−1	492.9	Nd
Total phenol µg/ml GAE fruit juice	3246b	9870a
Inhibition of lipid peroxidation (%)	79.06b	85.91a
pH	3.51a	3.02a
Acidity g/l	5.62b	34.56a
HMF ppm	–	4003