Antioxidant activity, polyphenol content, and related compounds in different fruit juices and homogenates prepared from 29 different pomegranate accessions.
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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ABSTRACT: Scientia Horticulturae j o u r n a l h o m e p a g e : w w w . e l s e v i e r . c o m / l o c a t e / s c i h o r t i Effect of fruit maturity and growing location on the postharvest contents of flavonoids, phenolic acids, vitamin C and antioxidant activity of pomegranate juice (cv. a b s t r a c t Pomegranate fruit (Punica granatum L.) production and consumption has increased recently due to increasing scientific evidence on its high content of health beneficial compounds. This study was conducted to investigate the phytochemical contents and antioxidant activity of pomegranates (cv. Won-derful) as affected by fruit maturation and growing location. High performance liquid chromatography (HPLC) coupled with liquid chromatography mass-spectrometry (LC–MS) and liquid chromatography mass-spectrometry electroscopy (LC–MSE) were used to analyse phenolic composition at different maturity stages. Catechin, epicatechin and naringin were the most dominant flavonoids irrespective of maturity and altitude, while gallic acid was the dominant phenolic acid. The concentrations of total phenolics and total tannins as well as radical scavenging activity (RSA) in DPPH assay declined as maturity advanced while ferric reducing antioxidant power (FRAP), total anthocyanin, total flavonoid and vitamin C increased significantly (P < 0.01). There was a significant and negative correlation (r = −0.64) between total phenolic content and antioxidant activity in the FRAP assay. Principal component analysis (PCA) showed that fruit grown in area with lower altitude were associated with higher bioactive compounds at full ripe stage. Furthermore, PCA plot also revealed that fruit growing location had a significant and prominent impact on the bioactive compounds than maturity status.Scientia Horticulturae 09/2014; 179:36-45. · 1.50 Impact Factor
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ABSTRACT: The study investigated whether dietary CPE (concentrated pomegranate peel extract) may mitigate the negative effects associated with group mixing prior to marketing and enhance beef meat quality. Twenty-two bull calves were reared in triplets and divided to control (n = 9) and CPE-treated (n = 13) groups. CPE was supplemented during eight months of rearing, and calves were mixed 34 d prior to marketing to control and treatment groups. Calves were monitored for weight gain, rumination, activity, metabolic and oxidative stress responses. Finally, meat quality traits were examined. The results find that pre-mixing activity (P < 0.0001), non-esterifies fatty acids (P = 0.02) and plasma testosterone (P = 0.005) levels were higher in the treatment group. Following mixing, activity (P < 0.0001) and plasma anti-oxidative capacity (P = 0.05) increased in the treatment compared to the control group. In spite of the above, dietary supplementation of CPE didn’t reveal improvement of meat quality parameters by means of meat pH and shelf life. It indicated that improved serum anti-oxidant capacity in the CPE calves was not sufficient to prevent the mixing effects on meat quality. A combined CPE concentration and mixing management should be examined in order to reduce mixing related effects on meat quality.Journal of Pharmacy and Pharmacology 09/2014; 2:405-415. · 2.16 Impact Factor
- PLoS ONE 10/2014; 9(10):e108532. · 3.53 Impact Factor