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Title

Antioxidant activity of pomegranate juice and Its relationship with phenolic composition and processing

AuthorsGil Muñoz, M.ª Isabel; Tomás Barberán, Francisco ; Hess-Pierce, Betty; Holcroft, Deirdre M.; Kadel, Adel A.
KeywordsPomegranate
Punica granatum
Punicaceae
Juice
Phenolics
Anthocyanins
Ellagic acid
Punicalagin
Tannins
Antioxidant activity
ABTS
DPPH
DMPD
FRAP
Issue Date15-Sep-2000
PublisherAmerican Chemical Society
CitationJournal of Agricultural and Food Chemistry 48(10): 4581-4589 (2000)
AbstractThe antioxidant activity of pomegranate juices was evaluated by four different methods (ABTS, DPPH, DMPD, and FRAP) and compared to those of red wine and a green tea infusion. Commercial pomegranate juices showed an antioxidant activity (18−20 TEAC) three times higher than those of red wine and green tea (6−8 TEAC). The activity was higher in commercial juices extracted from whole pomegranates than in experimental juices obtained from the arils only (12−14 TEAC). HPLC-DAD and HPLC-MS analyses of the juices revealed that commercial juices contained the pomegranate tannin punicalagin (1500−1900 mg/L) while only traces of this compound were detected in the experimental juice obtained from arils in the laboratory. This shows that pomegranate industrial processing extracts some of the hydrolyzable tannins present in the fruit rind. This could account for the higher antioxidant activity of commercial juices compared to the experimental ones. In addition, anthocyanins, ellagic acid derivatives, and hydrolyzable tannins were detected and quantified in the pomegranate juices.
Description9 pages, 4 figures, 6 tables.
Publisher version (URL)http://dx.doi.org/10.1021/jf000404a
URIhttp://hdl.handle.net/10261/18188
DOI10.1021/jf000404a
ISSN0021-8561
E-ISSN1520-5118
Appears in Collections:(CEBAS) Artículos
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