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

  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},
  volume={48 10},
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… 

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