Antioxidant activity of pomegranate juice and its relationship with phenolic composition and processing.

@article{Gil2000AntioxidantAO,
  title={Antioxidant activity of pomegranate juice and its relationship with phenolic composition and processing.},
  author={Mar{\'i}a I. Gil and Francisco A. Tom{\'a}s-Barber{\'a}n and Betty Hess-Pierce and Deirdre M. Holcroft and Adel A. Kader},
  journal={Journal of agricultural and food chemistry},
  year={2000},
  volume={48 10},
  pages={
          4581-9
        }
}
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… 

Figures and Tables from this paper

Antioxidant Activity of Pomegranate Juice and Punicalagin

Plant polyphenols are reported to have bioactive properties, which may be used for protection against diseases. Therefore, the aim of this research was to investigate the antioxidant activities of a

Antioxidant and Antimicrobial Capacity of Greek Commercial Pomegranate -Based Juices

Pomegranates have health-promoting benefits because of their polyphenol constituents. The aim of this study was the description of some quality characteristics of five commercial pomegranate-based

Peel effects on phenolic composition, antioxidant activity, and making of pomegranate juice and wine.

The results showed that juicing with peel made the juice bitter and astringent, but contributed better sensory quality to wine.

Main pomegranate phytochemicals and their contribution to the antioxidant potencies of pomegranate juice

This research aims to screen the main phytochemicals and their antioxidant capacities from juice of some pomegranate cultivars from southern Tunisian. Total polyphenols, flavonoids, anthocyanins and

Comparison of the polyphenolic composition and antioxidant activity of European commercial fruit juices.

Thirty six commercial European fruit juices were tested to ascertain their antioxidant capacity and polyphenolic composition. Six of the products were labelled 100% pomegranate juice, the others

Evaluation of Egyptian pomegranate cultivars for antioxidant activity, phenolic and flavonoid contents

Aim The aim of the present study was to evaluate total phenolic and flavonoid contents as well as antioxidant activity of the peel, juice and seed extracts of pomegranate fruit from different

Stability of the Ellagitannin Fraction and Antioxidant Capacity of Varietal Pomegranate Juices

Blended juices enhanced and/or retained the initial ellagitannin content and antioxidant capacity of pure juices during storage and could be suggested as a promising alternative to the development of fresh juices with a high, stable phytochemical load.
...

References

SHOWING 1-10 OF 39 REFERENCES

Antioxidant Activity of Different Phenolic Fractions Separated from an Italian Red Wine.

The results suggest that anthocyanins could be the key component in red wine in light of the protection against cardiovascular diseases, although this hypothesis needs in vivo evidence.

Changes in pomegranate juice pigmentation during ripening

Six anthocyanin pigments were found to be responsible for the red colour of pomegranate juice (cv ‘Mollar’). These were analysed quantitatively and qualitatively by HPLC and identified as delphinidin

Total Antioxidant Capacity of Fruits

The total antioxidant activity of 12 fruits and 5 commercial fruit juices was measured in this study using automated oxygen radical absorbance capacity (ORAC) assay. On the basis of the wet weight of

Chemical composition of juice and seeds of pomegranate fruit

The edible parts of pomegranate fruit represented 52% of total fruit weight, comprising 78% juice and 22% seeds. The fresh juice contained 85.4% moisture, 10.6% total sugars, 1.4% pectin, 0.1 g/100

Serum antioxidant capacity is increased by consumption of strawberries, spinach, red wine or vitamin C in elderly women.

It is concluded that the consumption of strawberries, spinach or red wine, which are rich in antioxidant phenolic compounds, can increase the serum antioxidant capacity in humans.

Method for measuring antioxidant activity and its application to monitoring the antioxidant capacity of wines.

The results obtained by the DMPD method are very similar to those obtained on the same samples when the radical cation of 2, 2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) (Miller et al., 1996) was used.

Antioxidant Capacity of Tea and Common Vegetables

Previously, some fruits were shown to contain high antioxidant activities. In this paper, we report the antioxidant activities of 22 common vegetables, one green tea, and one black tea measured using

Antioxidant capacity and polyphenolic components of teas: implications for altering in vivo antioxidant status.

The Oxygen Radical Absorbance Capacity (ORAC) assay was used to determine the total antioxidant capacity of tea. Green and black teas (n = 18) had a mean antioxidant capacity of 761.1 +/- 85.3

In vitro and in vivo studies on the radical-scavenging activity of tea

The activities of the antioxidation enzymes in rats after subtotal nephrectomy were increased, suggesting a protective action against oxidative stress, and (−)-epigallocatechin 3-O-gallate, its main ingredient, had an inhibitory effect on oxidative stress-induced apoptosis.

Tannin antioxidants from Osbeckia chinensis