Evaluation of antioxidant properties of pomegranate peel extract in comparison with pomegranate pulp extract

Li, Yunfeng; Guo, Changjiang; Yang, Jijun; Wei, Jingyu; Xu, Jin; Cheng, Shuang

doi:10.1016/j.foodchem.2005.02.033

Cited by 861 publications

(615 citation statements)

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“…The edible part (aril) contains sugars, vitamins, polysaccharides, polyphenols, and important minerals (Miguel, Nevesa, & Antunes, 2010). The peel is a rich source of natural antioxidants and has been used in the Middle East as colorants for textiles due to the high tannin and phenolic content (Al-Said, Opara, & Al-Yahyai, 2009;Li et al, 2006). The high antioxidant activities of pomegranate fruit are attributed to high levels of polyphenolic compounds, which act as good free radical scavengers (Fawole, Opara, & Theron, 2012).…”

Section: Introductionmentioning

confidence: 99%

Influence of storage temperature and duration on postharvest physico-chemical and mechanical properties of pomegranate fruit and arils

Arendse

Fawole

Opara

2014

CyTA - Journal of Food

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Influence of storage temperature and duration on postharvest physico-chemical and mechanical properties of pomegranate fruit and arils Efectos en las propiedades físico-químicas y mecánicas poscosecha de la granada y de los arilos, atribuibles a las temperaturas y al tiempo de almacenamiento Physico-chemical and mechanical properties for pomegranate (cv. Wonderful) were determined during 5 months of storage at 5°C, 7.5°C, and 10°C with 92% relative humidity (RH) and at 21°C with 65% RH. The results showed that weight loss increased with temperature and storage period. Only fruits stored at 5°C and 7.5°C lasted for 5 months, with a weight loss of 27.67% and 45.67%, respectively. Furthermore, the primary source of moisture loss was the fruit peel, and this resulted in over 30% reduction in peel thickness after a 5-month storage period. Colors of fruit and arils decreased with prolonged storage duration. Furthermore, total soluble solid (TSS), pH, TSS: titratable acidity, and BrimA increased throughout the storage period. Fruit puncture resistance as well as fruit compression parameters such as firmness, toughness, and bioyield decreased with storage temperature and duration. These findings showed that fruit should be stored between 2 and 3 months at 5°C to ensure the best internal and external quality attributes.Keywords: fruit quality; storage conditions; pomegranate; South Africa Durante cinco meses, se almacenó granada (cv. Wonderful) a temperaturas de 5°C, 7,5°C, 10°C con 92% humedad relativa (HR) y 21°C (65% HR), determinándose posteriormente sus propiedades físico-químicas. Se constató que la pérdida de peso fue mayor a medida que aumentaron las temperaturas y los periodos de almacenamiento. La fruta que se almacenó a 5°C y a 7,5°C fue la única que duró cinco meses, presentando pérdidas de peso de 27,67% y de 45,67%, respectivamente. Además, tras cinco meses de almacenamiento, se observó que la principal fuente de pérdida de humedad fue la cáscara, constatándose que su grosor se redujo en más de 30%. Asimismo, durante periodos de almacenamiento largos, se encontró que disminuyeron los colores de la fruta y de los arilos, elevándose los niveles de total de sólidos solubles (TSS), pH, TSS:acidez titulable y BrimA durante el almacenamiento. Se observó que a mayor temperatura y periodo de almacenamiento, disminuyeron la resistencia a la perforación y los parámetros de compresión de la fruta (firmeza, dureza y biorendimiento). Estos resultados demuestran que, para asegurar que la fruta desarrolle sus mejores atributos de calidad tanto internos como externos, deberá almacenarse durante un periodo de dos a tres meses y a una temperatura de 5°C.

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Section: Introductionmentioning

confidence: 99%

Influence of storage temperature and duration on postharvest physico-chemical and mechanical properties of pomegranate fruit and arils

Arendse

Fawole

Opara

2014

CyTA - Journal of Food

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“…Interestingly, the peel fraction of pomegranate has higher total phenol-lic content and antioxidant activity than the pulp fraction. It contains 249.4 mg/g total phenolics as compared to just 24.4 mg/g total phenolics present in its pulp [5]. It has substantial amount of polyphenols such as ellagic acid, ellagitannins and gallic acids [6].…”

Section: Introductionmentioning

confidence: 99%

Effect of Gamma Irradiation on Total Phenolic Content and <i>in Vitro</i> Antioxidant Activity of Pomegranate (<i>Punica granatum</i> L.) Peels

Mali¹,

Khedkar²,

Lele³

2011

FNS

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“…Both CTC and MPC in all concentrations tested shown FRS activity Antioxidant activity of Maytenus imbricata Mart., Celastraceae superior to BHA (100 ppm) and GA (100 ppm) (Table 6 and 7). Phenolic compounds represent one of the greater groups of bioactive compounds encountered in vegetable kingdom (Li et al, 2006) and many of them shown antioxidant activity observed through different assays (Murcia et al, 2004;Kranl et al, 2005;Carvalho et al, 2008). Correlations between the antioxidant compound content in the material submitted to tests and the antioxidant activity are not easy to explain only using quantitative analyses (Capecka et al, 2005).…”

Section: Resultsmentioning

confidence: 99%

Antioxidant activity of Maytenus imbricata Mart., Celastraceae

Silva¹,

Silva²,

Barbosa³

et al. 2009

Rev. bras. farmacogn.

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RESUMO: "Atividade antioxidante de Maytenus imbricata Mart., Celastraceae". A atividade antioxidante, poder redutor (RP) e a atividade coletora de radicais livres (FRS) usando 2,2-difenil-1-picrilhidrazil (DPPH), e a concentração de substâncias fenólicas totais dos extratos e substâncias isoladas das folhas, caules e raízes de Maytenus imbricata Mart. (Celastraceae) foram avaliados. Alguns extratos, a mistura de compostos fenólicos e epicatequina mostraram alto poder redutor e atividade antioxidante (DPPH) em comparação com o padrão butilhidroxianisol (BHA) e ácido gálhico (GA) utilizados no ensaio. O extrato acetato de etila das folhas mosraram alto teor de substâncias fenólicas e alto poder redutor e atividade antioxidante em relação aos outros extratos. Este fato indica haver alguma relação entre a concentração de substâncias fenólicas e o poder redutor. O solvente usado no processo de extração influencia a composição química dos extratos e, consequentemente, as atividades redutoras e antioxidantes.Unitermos: Atividade antioxidante, poder redutor, Maytenus imbricata, Celastraceae. ABSTRACT:The free radical scavenging activity (FRS) using 2,2-diphenyl-1-picrylhydrazyl (DPPH), the reducer power and the total phenolic concentration of extracts and compounds isolated from leaves, branches and roots of Maytenus imbricata Mart. (Celastraceae) were evaluated. Some extracts, a mixture of phenolic compounds (MPC) and epicatechin showed higher RP and FRS (DPPH) activities in comparison with the standard butylhydroxyanisole (BHA) and galic acid (GA) used in assays. The ethyl acetate extract from leaves showed higher total phenolic content and also higher RP and FRS (DPPH) than the other extracts. These facts indicate that there are some relations between phenolic concentration in the extract and the antioxidant activity and the reducer power. The solvent used in the extraction process influences the chemical composition of the extracts and consequently its antioxidant and reducer power activities.

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Evaluation of antioxidant properties of pomegranate peel extract in comparison with pomegranate pulp extract

Cited by 861 publications

References 40 publications

Influence of storage temperature and duration on postharvest physico-chemical and mechanical properties of pomegranate fruit and arils

Influence of storage temperature and duration on postharvest physico-chemical and mechanical properties of pomegranate fruit and arils

Effect of Gamma Irradiation on Total Phenolic Content and <i>in Vitro</i> Antioxidant Activity of Pomegranate (<i>Punica granatum</i> L.) Peels

Antioxidant activity of Maytenus imbricata Mart., Celastraceae

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Evaluation of antioxidant properties of pomegranate peel extract in comparison with pomegranate pulp extract

Cited by 861 publications

References 40 publications

Influence of storage temperature and duration on postharvest physico-chemical and mechanical properties of pomegranate fruit and arils

Influence of storage temperature and duration on postharvest physico-chemical and mechanical properties of pomegranate fruit and arils

Effect of Gamma Irradiation on Total Phenolic Content and &lt;i&gt;in Vitro&lt;/i&gt; Antioxidant Activity of Pomegranate (&lt;i&gt;Punica granatum&lt;/i&gt; L.) Peels

Antioxidant activity of Maytenus imbricata Mart., Celastraceae

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Effect of Gamma Irradiation on Total Phenolic Content and <i>in Vitro</i> Antioxidant Activity of Pomegranate (<i>Punica granatum</i> L.) Peels