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Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/18188
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Title: Antioxidant activity of pomegranate juice and Its relationship with phenolic composition and processing
Authors: Gil Muñoz, M.ª Isabel; Tomás Barberán, Francisco; Hess-Pierce, Betty; Holcroft, Deirdre M.; Kadel, Adel A.
Keywords: Pomegranate
Punica granatum
Punicaceae
Juice
Phenolics
Anthocyanins
Ellagic acid
Punicalagin
Tannins
Antioxidant activity
ABTS
DPPH
DMPD
FRAP
Issue Date: 15-Sep-2000
Publisher: American Chemical Society
Citation: Journal of Agricultural and Food Chemistry 48(10): 4581-4589 (2000)
Abstract: The 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.
Description: 9 pages, 4 figures, 6 tables.
Publisher version (URL): http://dx.doi.org/10.1021/jf000404a
URI: http://hdl.handle.net/10261/18188
DOI: 10.1021/jf000404a
ISSN: 1520-5118 (Online)
0021-8561 (Print)
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