Antioxidant Capacity Changes of 3 Cultivar Chinese Pomegranate (Punica granatum L.) Juices and Corresponding Wines

Abstract

This study investigated the antioxidant capacities that included Ferric reducing antioxidant power (FRAP), 1, 1-diphenyl-2-picryl hydrazine (DPPH), ·OH and O(2·)(-)-scavenging abilities, total polyphenols (TP) and total anthocyanins (TA) in pomegranate (Punica granatum L.) juice (PJ) and pomegranate wine (PW). The correlations among them were also analyzed. Both PJ and PW showed significantly high TP and antioxidant capacities, but some differences existed among these cultivars. There was 1596.67 mg/L TP found in sweet PJ, while sour PJ showed the highest titratable acidity of 35.90 g/L and lowest pH value at 2.56. Red PJ was found to have the highest TA (82.26 mg/L) in the 3 cultivars. Sweet PJ showed higher DPPH-scavenging ability and higher FRAP than others. Both PJ and PW exhibited high and relatively stable ·OH-scavenging abilities, in which sour PJ and sour PW had higher O(2·)(-) scavenging capacity than others. Significant positive correlations were observed among TP, DPPH, and FRAP in both PJ and PW. A high correlation between antioxidant capacities and TP indicated that phenolic compounds were major contributors to the high antioxidant activity of PJ and PW.

Physico-Chemical and Antioxidant Contents During Developmental Stages in Three Pomegranates Cultivars under Assiut Condition

“…On the other hand, Zhuang et al (2011) on green and red peel pomegranate cultivars grown in China found that the juice of the red color cultivar had the highest TA (mg/L) while the sweet green color cultivar had the highest TP (mg/L), however, the sour green color cultivar gave the least values of both attributes.…”

Stability of Dietary Phenolics and Antioxidant Properties of Vegetables Depends on Cooking Methodology

“…It has been suggested that the thermal treatment affected semi-permeability of cellular membrane, resulting in loss of phenolics from the vegetable tissues into the cooking medium. Mass balance analysis showed that boiling caused more dry solid loss as compared to steaming (45).…”

“…Phenolic compounds, phenolic acids and flavonoids present in plant materials are known to be strong antioxidants and a positive correlation between the two has been reported in several recent studies (30,(45)(46). In this study, a correlation between total phenolic content and antioxidant activity was determined for all raw and cooked vegetable samples.…”

“…Loss of antioxidant activity for boiling in large (F=21.220; p<0.0001) and small volumes (F=92.023; p<0.0001) of water was statistically significant for squash and eggplant and squash and potato. Significant loss in antioxidant activity in spinach, cabbage, celery and black beans during boiling was demonstrated in various studies (41,(45)(46), the loss being proportional to the cooking time. It has been suggested that the thermal treatment affected semi-permeability of cellular membrane, resulting in loss of phenolics from the vegetable tissues into the cooking medium.…”

Fermented Fruit Juice Production Using Unconventional Seasonal Fruits Through Batch Fermentation

“…Furthermore, cultivars can also affect wine composition and not all may be useful for optimal fermentation purposes (Towantakavanit, Park, & Gorinstein, 2011). Thus, taking into account the great diversity existing among the sensorial and phytochemical properties of pomegranate cultivars (Mena, García-Viguera et al, 2011), differences in the final quality of pomegranate varietal wines should be expected.Despite these considerations and the fact that some work on pomegranate fermented juices has already been performed (Yae et al, 2007;Zhuang et al, 2011), there is no substantial information on pomegranate wine composition, covering all stages of the pomegranate winemaking process. Cocoa (Theobroma cacao L.) is world-wide known for its beans used in the manufacture of chocolate.…”