Antioxidant Activity, Polyphenol Content, and Related Compounds in Different Fruit Juices and Homogenates Prepared from 29 Different Pomegranate Accessions

Technion - Israel Institute of Technology, H̱efa, Haifa, Israel
Journal of Agricultural and Food Chemistry (Impact Factor: 3.11). 12/2007; 55(23):9559-70. DOI: 10.1021/jf071413n
Source: PubMed

ABSTRACT Pomegranate juice is well known for its health beneficial compounds, which can be attributed to its high level of antioxidant activity and total polyphenol content. Our objective was to study the relationships between antioxidant activity, total polyphenol content, total anthocyanins content, and the levels of four major hydrolyzable tannins in four different juices/homogenates prepared from different sections of the fruit. To this end, 29 different accessions were tested. The results showed that the antioxidant activity in aril juice correlated significantly to the total polyphenol and anthocyanin contents. However, the homogenates prepared from the whole fruit exhibited an approximately 20-fold higher antioxidant activity than the level found in the aril juice. Unlike the arils, the antioxidant level in the homogenates correlated significantly to the content of the four hydrolyzable tannins in which punicalagin is predominant, while no correlation was found to the level of anthocyanins.

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    • "Recent studies (Li et al., 2006; Tzulker et al., 2007) have demonstrated higher antioxidant capacity of the peel as compared with the aril juice. Thus, pomegranate peel attracts attention due to its apparent woundhealing properties (Chidambara et al., 2004), immunomodulatory activity (Gracious et al., 2001), antibacterial activity (Navarro et al., 1996) and antiatherosclerotic and antioxidative capacities (Tzulker et al., 2007). As far as pomegranate seeds are concerned, oil content of seeds varies from 12% to 20% of the seed on a dry weight basis (Al- Maiman and Ahmad, 2002). "
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    ABSTRACT: Heavy food industry wastes present a constant threat to the environment and a serious operational problem for the respective food industries. While numerous research works are focused on the management of food wastes a lot of work has been done on several such wastes, process efficiency (i.e. extent of waste valorization) along with financial viability still remain serious drawbacks. This work deals with two difficult food wastes, the olive mill wastewater (OMW) and the pomegranate wastes (i.e. peels and seeds). It presents integrated approaches for complete utilization of these wastes in recovering valuable by-products and/or ingredients, while succeeding total depollution (zero waste). Specially designed fermentation, spray drying and encapsulation technologies were properly applied to OMW to produce a number of valuable by-products, such as olive paste spread or olive powder (to be included in food formulations) and encapsulated polyphenols. Clean water is the only remaining “waste stream” that can be reutilized in the olive mill plant, thus reaching total exploitation of the original OMW. In the case of pomegranate waste, an integrated approach is suggested for complete utilization of pomegranate seeds and peels based on ultrasound-assisted extraction of oil and phenolics from seeds and peels, respectively; optimized extraction is followed by isolated ingredient encapsulation using a suitable spray drying technique.
    Journal of Food Engineering 01/2015; DOI:10.1016/j.jfoodeng.2015.01.003 · 2.58 Impact Factor
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    • "However, results from Gil et al. (2000) and Tzulker et al. (2007) concluded that while punicalagins played an important role in the antioxidant capacity, anthocyanins only contributed played a minor role. Tzulker et al. (2007) reported that during manufacturing of pomegranate juice, the total content of polyphenols increased about 6.5 times, while the antioxidant capacity increased much more, about 20 times. "
    Processing and Impact on Active Components in Food, Edited by Victor Preedy, 12/2014: chapter Beverages: pages 629-636; Elsevier., ISBN: 978-0-12-404699-3
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    • "The antioxidant activity was measured in water extracts of the fruit sections as previously described (Glazer et al., 2012; Orak, Yagar, & Isbilir, 2012; Singh, Chidambara Murthy, & Jayaprakasha, 2002; Tzulker et al., 2007). Water extracts were used, since water is easily accessible, non-toxic, environmentally friendly, nonhazardous , and more relevant to human bioavailability. "
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    ABSTRACT: Extracts from pomegranate (Punica granatum L.) organs are well known for their health beneficial properties that include antioxidative and cancer anti-proliferative activities. Polyphenols and especially ellagitanins (ETs) were suggested as responsible for these properties. In this study we measured the total phenol content (TPC); the levels of several ETs, punicalagin, gallagic, ellagic and gallic acids; and the antioxidative activities of water extracts of different fruit sections and tree organs. The ability to inhibit the proliferation of breast MCF-7 and prostate LNCaP cancer cells was also examined. The results show that in the different tissues there are positive relationships between high levels of TPC, punicalagin and gallagic acid to the antioxidative and MCF-7 proliferation inhibitory activities. The non-edible sections of fruits, namely peels and lamellas show significantly higher levels of these compounds than the edible sections, accompanied by higher anti-proliferative activities. Roots, bark, buds and fruitless exhibit higher levels and activities than flowers, branches and leaves. The inhibition of LNCaP cells was found to be correlated only to TPC and punicalagin in the fruit sections. These results show the contents of four bioactive compounds and their potential contribution to the health benefits of non-edible tissues, which were used since antiquity.
    Lebensmittel-Wissenschaft und-Technologie 10/2014; 58(2):571–577. DOI:10.1016/j.lwt.2014.03.030 · 2.47 Impact Factor
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