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: 2.91). 12/2007; 55(23):9559-70. DOI: 10.1021/jf071413n
Source: PubMed


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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    • "Sometimes only the total phenol concentration of final extract is reported, but not the total yield. The aim of an extraction process should be maximize the yield of target substances with highest quality/purity[7]. Alcohol as solvent is commonly employed to extract phenolics from natural sources as they give quite high yield of total extract, even though they are not highly selective for phenolics[12] [13]. "
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    ABSTRACT: Pomegranate (Punicagranatum L. ) fruit is widely being consumed and its fruit’s peel having hydrolysable ellagitannin (ETs: polyphenolic compound) is an underutilized industrial waste from commercial point of view. In this present study an economical and efficient technique has been explored for the production of purified ellagitannin powder from pomegranate peel. Ellagitannin was isolated from fresh and fermented peel, purified with Amberlite XAD- 16 resin packed column and converted into ellagitannin powder by vacuum drying. About 38 gpurified ellagitannin powder was obtained from 1 kg fresh pomegranate peel. Total ellagitannin content(TEC) was 89. 78-91. 78 % as GAE possessing antioxidant activity (AOA) of 91. 16-96. 21 % as DPPH. Cost estimation of purified ellagitannin powder preparation process was Rs. 5510 from 1 kg fresh pomegranate peel. Worth of purified ellagitannin powder (38 g) estimated Rs. 25441 in international market. Studied method can be adopted for commercial production of purified ellagitannin powder.
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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; 167. DOI:10.1016/j.jfoodeng.2015.01.003 · 2.77 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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