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dc.contributor.authorGil Muñoz, M.ª Isabel-
dc.contributor.authorTomás Barberán, Francisco-
dc.contributor.authorHess-Pierce, Betty-
dc.contributor.authorHolcroft, Deirdre M.-
dc.contributor.authorKadel, Adel A.-
dc.date.accessioned2009-10-29T14:21:19Z-
dc.date.available2009-10-29T14:21:19Z-
dc.date.issued2000-09-15-
dc.identifier.citationJournal of Agricultural and Food Chemistry 48(10): 4581-4589 (2000)en_US
dc.identifier.issn0021-8561-
dc.identifier.urihttp://hdl.handle.net/10261/18188-
dc.description9 pages, 4 figures, 6 tables.en_US
dc.description.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.en_US
dc.description.sponsorshipThis research project was supported, in part, by a grant from Paramount Farming Co., Bakersfield, CA.en_US
dc.format.extent259768 bytes-
dc.format.mimetypeapplication/pdf-
dc.language.isoengen_US
dc.publisherAmerican Chemical Societyen_US
dc.rightsclosedAccessen_US
dc.subjectPomegranateen_US
dc.subjectPunica granatumen_US
dc.subjectPunicaceaeen_US
dc.subjectJuiceen_US
dc.subjectPhenolicsen_US
dc.subjectAnthocyaninsen_US
dc.subjectEllagic aciden_US
dc.subjectPunicalaginen_US
dc.subjectTanninsen_US
dc.subjectAntioxidant activityen_US
dc.subjectABTSen_US
dc.subjectDPPHen_US
dc.subjectDMPDen_US
dc.subjectFRAPen_US
dc.titleAntioxidant activity of pomegranate juice and Its relationship with phenolic composition and processingen_US
dc.typeartículoen_US
dc.identifier.doihttp://dx.doi.org/10.1021/jf000404a-
dc.description.peerreviewedPeer revieweden_US
dc.relation.publisherversionhttp://dx.doi.org/10.1021/jf000404aen_US
dc.identifier.e-issn1520-5118-
dc.contributor.funderParamount Farming Company-
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